12 April 2018

Newsletter Articles

PRINCIPALS REPORT

‘Picnic for Shirl’

Last week we had to say our goodbyes to our dear Shirley Barron who had worked at Risdon Vale Primary School for more than 40 years. She was a much-loved and treasured member of our school community who gave so much of her time and care to the children and families of our school. Children, staff and community members gathered at the school on Thursday to share a picnic and memories of Mrs Barron before releasing purple balloons into the sky. We will all miss you very much Shirley!

SRC

Our School Representative Council had their first responsibility in representing our school at the Harmony Day celebrations held by the Hobart Council at Cornelian Bay Park. We learnt about and celebrated different cultures. Some of our favourite parts of the day were watching the Chinese lion dancing, trying different foods, making paper lanterns, learning to write our names in different languages, singing songs from different countries and dressing up in different styles of clothing. Our SRC represented our school beautifully by being well-behaved, respectful and polite at all times.

Athletics

Following our successful school athletics carnival, a team was selected to compete at the Inter-school carnival at the Domain. Our school team competed really well with lots of success and our school was the overall winner for our division. What a huge achievement! I am also told that our students were beautifully behaved and showed excellent sportsmanship throughout the day. From this event, our school had a number of representatives selected to compete at the Champions Athletics Carnival which was held at the Domain last week. Our students again performed wonderfully well and should all be very proud of their efforts. Emma Henkel had some excellent results on the day and was invited to compete at the state athletic championships in Launceston next month. We are exceptionally proud of Emma and wish her the very best of luck.

ANZAC Day

Our school captains, Ty Voss and Emma Henkel, will be representing our school at the Lindisfarne ANZAC Day service. They will attend and lay the wreath on behalf of our school.

SAFE FAIR CARE CERIFICATES PRESENTED AT ASSEMBLY

19th MARCH 2018

9TH APRIL 2018

NEWS FROM THE LIBRARY

Home Reading

Congratulations to these students, who received Home Reading Certificates at assembly this week.

LIFT – LEARNING IN FAMILIES TOGETHER

NEWS FROM THE KITCHEN

Rhubarb and coconut slice

Equipment:

Measuring cups, Measuring spoons, 2 x mixing bowls, 2 x mixing spoons, Whisk, Chopping board, baking paper, spray oil, small slice tray

Base:

100g butter, at room temperature
1/4 cup sugar
1 x egg yolk
1 teaspoon vanilla essence
2/3 cup plain flour
1/4 cup self-raising flour

Filling:

4-5 rhubarb stems, washed and cut into 1cm-thick slices
Jam – plum, apricot, or strawberry

Topping:

1 x egg white
1/2 cup sugar
1 cup desiccated coconut

Method

1. Preheat oven to 180C. Grease a 26cm x 16cm slice pan and line with baking paper, allowing the long sides to overhang.
2. Base: Use an electric mixer to beat the butter and sugar in a large bowl until light and creamy. Beat in egg yolk and vanilla until combined. Sift over flours and stir until a soft dough forms into a ball.
3. Press mixture into base of prepared pan. Bake for 20 mins or until golden.
4. Filling: Meanwhile, place rhubarb in a small pot with water and cook for 5 minutes until just soft. Drain out any water that is remaining.
5. Topping: In a small bowl, combine egg white, coconut and sugar and mix well.
6. Spread jam over the cooked base and then spoon the rhubarb over the jam.
7. Sprinkle over coconut mixture. Bake for 20 mins or until golden. Cool in the pan, then lift out with the paper sides and cut into pieces.

CALENDAR OF UP-COMING EVENTS