InSeine May News

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Vol. 10 Issue 12

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ook May 2020

Message from Ste. Anne Elementary Staff The staff at Ste. Anne Elementary wish to tell all their students to take care and to stay safe.

Local Youth Starts Painting Fundraiser 9-year-old Tony Roy is at it again. At Christmas he set up a craft table at a local toy drive and craft sale and showcased his crafts then donated half of his sales to the local food bank. This time during the Covid-19 pandemic he has been busy busting the boredom of being stuck at home by painting and selling his paintings for $10 with half again going to help our local food bank. So far he has donated $60. He has started a Facebook page you can search for “Roy Boys Abstract Art� to check it out.

Food Bank Manager Armanda Leclair receiving $60 from Tony.

PDC Staff on Parade After several weeks at home, the staff at the PDC School wanted to do something special for their students. They organized a parade of teachers traveling from Sainte-Anne to Richer and then to Sainte-Geneviève.

Submitted by: Pamela Ottavia

Submitted by: Tashia Lapeire

Submitted by: Tashia Lapeire

Lemon

Blueberry

Bread

By Janet McPherson

Ingredients 1/3 cup butter, melted 1 cup sugar 3 tablespoons lemon juice 2 large eggs, room temperature 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup 2% milk 1 cup fresh or frozen blueberries 1/2 cup chopped nuts 2 tablespoons grated lemon zest GLAZE: 2 tablespoons lemon juice 1/4 cup sugar

Directions In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.

Transfer to a greased 8”x4” loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Combine glaze ingredients; drizzle over warm bread. Cool completely.