Mercy Messenger - Term 4, Week 6 - 11 November 2022

Remembrance Day
Today, on Remembrance Day, we paused at 11:00am for a minute’s silence in memory of Australians who have died or suffered in wars and armed conflicts. We hold in prayer, those who have sacrificed so much for us, so that we may continue to enjoy the freedoms we have today. May we look to live our lives in a way that honours their sacrifice.

Remembrance Day Prayer
On this day of Remembrance, we remember the courageous men and women who gave their lives in wartime and because of war.
As we remember the lives that have been lost, let us promise each other to work for the freedom of all who are oppressed in the world today. We ask this prayer in the name of Jesus who taught us how to live.
Amen.
 
North Queensland Cowboys Association
Mercy and St Patrick’s College have had a strong passion and history of success with our boys and girls Rugby League sporting teams and I am delighted to announce our new association with the North Queensland Cowboys.
 
The Cowboys have partnered with our college to support our Rugby League Excellence program, by providing professional development for our coaches and access to high level training for our students. On the back of a very successful program in 2022 for both our boys and girls Rugby League teams, I am excited for 2023 which is shaping up to be even better, thanks to our new relationship with the North Queensland Cowboys. 

Congratulations to our boys and girls teams on this association. I’m sure it will allow growth for all.

Year 10
I wish all the best to our Year 10’s as they commence their exam block on Monday. 

Following the exams, there are many upcoming events where I look forward to seeing our Year 10’s; Speech Night on Tuesday 22 November, Semi Formal on Wednesday 23 November, Orientation Day on Thursday 24 November and the Year 10 Graduation Mass Friday 25 November. 

Sports Awards Presentation
Our final Mercy College Sports Awards was held on Wednesday 2 November. Congratulations to the huge number of students who participated in the various carnivals and competitions throughout the year and those who received awards on the day.

A special mention to the three major award winners:
Caleb Woodland Memorial Trophy – Hunter Harris
Sportswoman of the Year – Kayce Hoani-Vincent
Sportsman of the Year – Reuben Saron

After studying the Future Anything Social Enterprise program in Economics and Business in Term 2 this year, Zoe Wardrop and Alice Camilleri decided to take up the challenge of applying for the Future Anything National Semi-Finals. They were shortlisted from 200 entries to take part in one of 8 semi-final Zoom sessions with 5 groups in each. On Monday 24 October, Zoe and Alice presented their pitch to a panel of entrepreneur judges in the semi-final. Zoe and Alice designed an innovative and scalable Dynamic Diffuser that was designed to make the world a better place. Their diffuser has a built-in, bluetooth speaker that is controlled by a free app. The App includes a variety of calming music and professionally guided meditation courses and sessions. Unfortunately Zoe and Alice didn’t win their semi-final but did a great job of presenting and answering the judges questions about their product. Congratulations girls!

On Wednesday,  around 150 Year 6 and 7 students from Mercy College, Dundula State School, Catherine McAuley College, Mackay North State High School, Queens Beach State School, Bowen State High School and St Mary's Catholic Primary School participated in the Future Anything Big Ideas Challenge in the Mercy College Hall. All students had a great time at this fast-paced day of listening, learning and doing. The students got out of their comfort zones to brainstorm problems in the world eg. homelessness. They then chose the problem they were most passionate about solving. Next, they formed a group with other students who were also passionate about the same problem and developed a solution to this problem. Lastly, they designed a prototype and pitched their solutions to a small group. A huge thank you to Bec and Jen from the internationally recognised Future Anything Program, for running such a fun event!

Over the semester, students have been studying the Australian Nutrition Guidelines. To apply their knowledge of nutrition they were asked to investigate another country’s food habits culminating in a ‘Cultural Feast’ where they were required to bring a sample of the food for people to taste.

The Year 7 students enjoyed representing their chosen country to mark the end of their Nutrition Unit.

I think it was nice to experience other countries' food.  Victoria

It was fun to taste other cultures' foods. It was interesting to know that every culture has a different idea of what healthy is. Lily

It was fun…my food ran out in like 2 minutes. I learnt about how to have a balanced diet and what’s healthy and unhealthy. Izac

Year 10 students have been working with Dr David Pyle from QUT/QLD Museum Network to help solve a challenge he is having with photogrammetry to artefacts. Our trusty team of 8 has whittled down to 1 as the semester draws to an end. Xavier Grogan has tirelessly given up his lunchtimes and after school to continue working on the project. He has designed and revised the current version 3 prototype which was presented yesterday to Dr David via zoom. With some new discussions and further ideas of how to refine the project, Xavier is keen to continue to solve this problem. Dr David also shared his expertise with photogrammetry to assist Mercy College to be able to experiment and create a virtual art exhibition in 2023.  The next phase is to take the existing lego prototype and fabricate a working model to send to the QLD Museum for testing. Very exciting prospects working with industry.

The Vinnies Christmas Appeal we are supporting this Term, serves to bring joy to families and individuals who may need a little extra support. The Christmas Season, for most, is often a time of celebrating with family and friends, sharing in the joy of giving and receiving presents, laughing over family traditions and silly season moments. However, for 2.2 million Australians, including families and 750,000 children, living below the poverty line, it can be a time when meeting even their most basic needs, like having food on the table, a place to call home, or keeping the lights on is a real struggle.

The items in the St Vincent de Paul hampers are designed to be used for a basic Christmas Lunch. You may also wish to put in other optional items as well. Please note the Woolworths or Select Brand is preferable. To uphold the dignity of those receiving the hampers, please ensure that all food items are not due to expire for another six months and are in date and in good condition.

Here is the list of items required for each Christmas Hamper:

Cash donations are also welcome if preferred. All Homerooms will present their Christmas Hampers to Annamaria from St Vincent de Paul on College Assembly Wednesday 23 November (the Year 10 final assembly).

Furthermore, the Mercy Vinnies Committee are supporting Catholic Care’s 2023 School Savvy Project. Basic stationery supplies and second-hand uniforms from any school in Mackay are made available to families for a very low-cost at a pop-up shop held throughout January 2023. The goal of School Savvy is to ensure that all students have the opportunity to be well-equipped and ready to make the most of each new year. Hairdressers are being called on to donate their time to this project. If you are a qualified hairdresser and are able to assist, please contact Flavia from Catholic Care on 0409 534 895.

Thank you for your support. 

MERCY/St Patrick’s College elite performing artists are the toast of the school after outstanding displays at the annual Queensland Asia-Pacific Grand International National Cheer and Dance Competition in Brisbane. 

A squad of 31 students from Years 7 to 12 covered themselves in glory across the three day event – posting meritorious achievements in the four categories they competed in at the Morayfields Sport & Event Centre. 

Thirty of the best club or school dancing ensembles in the nation participated in 236 routines of first class standard and impressed judges with their high level of skill, endurance and composure. 

Mercy/St Patrick’s were crowned National Champions in the Junior Lyrical category and also collected the Highest Points Scoring for a School trophy – an incredible feat by students Holly Bates, Alyssa Battaia, Eva Bishop, Jaycee Borg, Chelsey Butler, Alice Camilleri, Klancie Coben, Milly Mayfield, Bella McClarty, Charlotte O’Brien, Sophie Reilly, Adysen Ruddick, Gabriella Ruggeri, Katelyn Sturdy, Katelyn Vassallo and McKenzie Wotherspoon. 

The College finished second in Senior Contemporary; third in Senior Hip Hop and a creditable fourth in the Cheer Level 2 category. 

Mercy College Dance Coach and Choreographer, Natalie Porter, said she couldn’t be more prouder of the touring team. 

“The girls were outstanding ambassadors for the College and their behaviour was exemplary for the entire three days,” revealed Natalie, who doubled as the trip co-ordinator. 

“Their commitment to the cause was exceptional - so many of the girls were involved in the Mackay Eisteddfod in the lead up to the competition but just stepped up and made us all proud,” she said. 

Natalie also praised the efforts of Cheer Head Coach and choreographer Ashley Fergus and staff members Mel Camilleri and Molly Rossetto (administration) for their sterling contributions. 

Rehearsals were held Mondays and Fridays before school with the group relishing the challenge. 

Congratulations to all involved – a magnificent achievement. 

Tutoring Days

• Maths:  Monday Room D04 - 3:00-4:00pm
• English:  Monday Room Library - 3:00-4:00pm
• Science: Tuesday Room S04 3:00-4:00pm

Thank you to all the volunteers who have assisted in the Tuckshop during 2022.  

The Tuckshop is always in need of helpers each day, and we will be sending out information in Week 9 requesting volunteers for 2023.  You can volunteer monthly, fortnightly or weekly. Mums, dads, grandparents, relatives are all welcome. The hours are from 9:00am until 2:30pm. These hours are flexible, however, 9:00am till 12:00noon being the busiest period. If you can only come for a couple of hours we would be very appreciative. 

If you are interested in helping out, please contact Margaret Floyd on 4969 4199 or email margaret_floyd@rok.catholic.edu.au.

APPLE CRUMBLE 

FILLING 

• 4 medium cooking apples
• 2 tablespoons sugar 
• 1 tablespoon butter 
• ¼ teaspoon cinnamon 
• 1 tablespoon water 

TOPPING

• ½ cup plain flour
• ½ cup coconut
• ½ cup oatmeal
• ¼ cup sugar
• 1 teaspoon cinnamon optional
• 50g butter

METHOD

FILLING

1. Peel, core and slice apples.
2. Place butter, apples, sugar, water and cinnamon in a saucepan over low heat and cook for 4-5 minutes.

TOPPING

1. Sift flour into a bowl and rub in the butter until mixture resembles breadcrumbs.
2. Add sugar, coconut and oatmeal and combine well or process all ingredients in a processor

ASSEMBLY

1. Spoon apple mixture into a prepared baking dish then top with crumble topping.
2. Bake for 10 minutes at 180◦C until golden brown.

Cob Loaf

INGREDIENTS

• 2 bread rolls
• 2 rasher of bacon
• 150ml sour cream
• salt and pepper
• 125g Philadelphia cream cheese
• 1 eshallots
• ½ cup of grated cheese
• spray oil

METHOD

1. Preheat the oven 160°C.
2. Cut the top of the loaf off and pick bread from the centre in chunks.
3. On a baking tray, place the loaf in the centre and small pieces of bread around the loaf.  Lightly spray with oil.
4. Place in the oven for approximately 10 minutes.
5. Chop bacon and eshallots on a red chopping board.
6. In a microwave safe bowl add bacon and eshallots.  Cook on High for 2 minutes.
7. Add Philly cream cheese, sour cream and cheese.  Cook on High for 2 minutes.
8. Add salt and pepper to taste.
9. Pour into the centre of the loaf and use the smaller pieces of bread to dip into the cheesy mixture.

Fruit Smoothie

INGREDIENTS

• 1 cup fruit
• 1 cup milk (250ml)
• 1 cup ice
• 2 tablespoons honey
• 1 tablespoon malted milk

METHOD

1. Blend all the ingredients in a blender until smooth.
2. Serve and drink immediately.