Wangenheim Middle School
Vol VI: November 16, 2020
GROCERY DISTRIBUTION @ Wangenheim on FRIDAY, NOVEMBER 20
Extra fresh produce, grocery items or shelf-stable foods are available on a rotating basis at select sites. Please note that these extra grocery items are limited, so families are encouraged to arrive during the early portion of the food distribution window.
Meal pick-up is from 12 p.m. to 2 p.m. Monday through Friday.
SPECIAL THANKSGIVING WEEK MEAL PICK UP from 12-2
5 meals on 11/23 AND 6 meals on 11/24
Walker Elementary School, 9225 Hillery Drive
Mira Mesa High School, 10510 Marauder Way
NO PICK UP NOVEMBER 25-27, WEDNESDAY TO FRIDAY
WANGENHEIM ASB VIRTUAL FOOD DRIVE
The WMS Food Drive is one of the biggest ASB events of the year. We are doing a virtual food drive partnering with the San Diego Food Bank. The Jacobs & Cushman San Diego Food Bank is the largest hunger-relief organization in San Diego County. The Food Bank distributed 32 million pounds of food last year and serves 350,000 people every month in communities throughout San Diego County.
Monetary donations received by the Food Bank will be used to purchase food items to be given to those in need. Actual product mix and quantities purchased may vary. Donations are tax deductible to the extent allowed by law. The San Diego Food Bank is a 501(c)(3) organization. Tax I.D. number: 20-4374795
NOVEMBER’S STUDENT of the MONTH
Jessica Estaban
Keimora Mae-Pascua
Owen Mulkey
Tessa Alley
Zach Strand
Chingh Nguyen
Abbigaile Zamudio
Frida Atilano
Liam Roberson
Michael-Landyn Gross
Rodrigo Castillo
Danny Le
Aylin Solano
Kaitlin Bennamon
Francisco Contreras
Isaiah Maefau
Timothy Mahoney
Alayna Aquinde
Lara Tanedo
Nathaniel Castillo
Rex Quang
Jenelle Hernandez
Guillermo Rodriguez Dominguez
Christian DePaul
Arjay Hartel
Guillermo Rodriguez - Perez
Sandra Esteban
Susana Esteban
Austin Galon
Gabrielle Sanchez
Ernesto Manzano Armento
FINDING GRATITUDE IN THIS BEAUTIFUL MESS
Thankfulness poetry and art contest. Our theme is Finding Gratitude in this Beautiful Mess. In all that has gone wrong and in all that has changed, what are you still thankful for and what beauty have you found? We will accept any form of art or poetry (painting, drawing, sculpture, graphic design, rap, spoken word, free form poetry) as long as it can be emailed to jchambless@sandi.net. Final date for submission is Friday Nov 27th.
CONGRATULATIONS RED RIBBON POSTER WINNERS
1st Place
2nd Place
3rd Place
HOLIDAY WISH - submit by Wednesday, December 2
Last year, Wangenheim did it's first ever holiday wish campaign. We asked students to fill out a wish they had for the holidays and we got responses that ranged from a bag of hot Takis to world peace to a new art kit or journal to a gift for a younger sibling. Wangenheim staff and ASB worked together to try to fulfill student's wishes.
This was a wonderful celebration of the season and we want to try this again this year, where everyone can use a little extra care. Please submit the form below by December 2 with a "wish" for yourself or even someone else, and we will see if we can make it come true.
WISH GRANTER
SafetyNet
All 6th grade will report at 8:30 am
All 7th grade will report at 9:53 am
All 8th grade will report at 11:16 am
Principal's Coffee
https://sandiegounified.zoom.us/j/99870837812
Upcoming Dates:
January 13, 2021
February 3, 2021
February 24, 2021
March 17, 2021
April 7, 2021, 2021
April 28, 2021
May 19, 2021
English Learner Advisory Committee (ELAC)
Be the voice of our English Learners!
Open to parents of:
Current ELD students, RFEP students, and IFEP students
NEXT MEETING:
Thursday, December 9, 2020-6:00 to 7:00 PM
JOIN via ZOOM: https://sandiegounified.zoom.us/j/88972162365
Zoom Meeting ID: 889 7216 2365
Translation will be available in Spanish and Vietnamese
Please contact Chris Waldman with any questions or to RSVP if you will need translation
Upcoming Dates:
Jan. 27, 2021 6pm-7pm
Apr. 21, 2021 6pm-7pm
No Student Attendance
November 23-November 27
Monday-Friday, 1 week
Monday-Friday, 2 weeks
VIRTUAL MEDIA CENTER
Follow the link to Wangenheim's Virtual Media Center where you will find forms to reserve textbooks and library books as well as other useful resources. Please contact Mrs. Minezaki with any questions or concerns.
SUBMIT YOUR PHOTOS ONLINE
UPLOAD TO: https://images.jostens.com/415468180
OR LOG ON TO: images.jostens.com
Enter Login ID:415468180
•Browse to select the photo(s) you wish to upload,
click on “Select My Images.”
•Enter information about the photo and provide contact information in case the staff needs additional information.
•Click “Upload Chosen Images.
VIRTUAL COOKIE EXCHANGE
Cranberry Relish
INGREDIENTS
- 2 oranges
- 1 cup sugar
- 2 tsp lemon juice
- 2 tsp fresh ginger, cut in fine julienne
- 1 bag (12 ounces) fresh or frozen cranberries
- ½ tsp freshly ground white pepper
PREPARATION
- Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
- Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
- When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool. https://www.epicurious.com/recipes/food/views/cranberry-relish-104111
Pumpkin Sugar Cookies
INGREDIENTS
for the cookies-
- ½ cup softened butter
- ½ cup vegetable oil
- ½ cup pumpkin puree canned pumpkin
- 1 cup sugar
- ½ cup powdered sugar
- ½ tsp vanilla
- 2 large eggs
- 4 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- ½ tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of cloves
for the glaze-
- 3 cups powdered sugar
- 4 TBSP water
- 1/4 tsp pumpkin pie spice
PREPARATION
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth.
- Slowly mix in all dry ingredients until completely incorporated.
- Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
- While cookies bake, stir all ingredients together for glaze until smooth.
- Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze 🙂https://laurenslatest.com/soft-glazed-pumpkin-sugar-cookies
Ruth’s Chris Sweet Potato Casserole
INGREDIENTS
for the crust-
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup butter , melted
sweet potato mixture-
- 3 cups cooked and mashed sweet potatoes (see Note)
- 1 cup sugar
- ½ tsp salt
- 1 tsp vanilla
- 2 eggs , well beaten
- ½ cup butter, melted (1 stick)
PREPARATION
Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
*If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
https://www.the-girl-who-ate everything.com/wprm_print/17208