Wingspan

By Wingspan Staff-

The birds are singing, the trees are budding, and the last massive snow piles are all but gone. All of the signs are indicating its time for the yearly week-long break known as April Vacation. However, this year it has meant very different realities for both students and staff. Some are soaking up the sun or relaxing either in an exotic location or here locally, while many remain at Overlook all week working through the academic day as if no April Vacation even existed. The benefit you ask? The last day of school being on June 23rd and not a day or two away from July. Everyone will be thankful for that as the entire Overlook community enjoys the summer break a week earlier. Hopefully mother nature will provide a kinder winter next year.

By Ms. Moran

Many of this year's 8th graders got to attend the DC trip from April 4th-7th. It was an early start, getting to school at 4:30am, we were on the road before 5:30am! We toured many places from the Udvar Hazy Air and Space Museum, Holocaust Museum, National Museum of African American History and Culture, Arlington National Cemetery, National Archives Building, Smithsonian Museum of Natural History, and the American History Museum. The students also got to visit several memorials from Franklin Delano Roosevelt, Dr. Martin Luther King, and a guided night tour of the Vietnam, Lincoln, Korean War, and World War II Memorials. They even got to take pictures outside of The White House and stand where Martin Luther King Jr. gave his “I Have a Dream” speech. 98% of the students who attended and responded to our feedback survey recommend future classes being able to attend this trip in the future. The students favorite part of the trip was the guided night tour of the memorials. If you ask the 8th graders their favorite part about the trip it would most likely be hanging out with friends for 4 full days. We hope this trip continues in the future for all you future 8th graders out there!!!

By Wingspan Staff

Spring has finally arrived as temperatures reached the upper 80s this month. The other signs of Spring could be found around Overlook with students energy levels reaching new heights with anticipation of April Vacation (for some) and the dwindling school days remaining until Summer 2023. Staff has been working to reiterate some of the expectations for behavior as we enter May. This is a great time of the year we are entering, one that is enhanced by the excitement of a return to warm weather and sunshine. Our May/June issue will be the final one of the year. We thank you for continuing to take the time to read our monthly publication.

By Wingspan Staff

The Education Through the Arts is fast approaching. On the evening of May 3rd from 7-8:30pm, Overlook will celebrate the arts in many forms around the school. Please come and enjoy the various examples of art that continues to take Overlook to new heights. See you there!

By Wingspan Staff-

The annual MCAS testing has started for students in grades 6-8. This month was ELA with Math to follow throughout May. Make sure those Chromebooks are fully charged!

Remember to do your very best! You got this!

By Emma Barrette

Happy Easter! :)

Materials:

• Any color worsted weight yarn

• G sized hook

• 3 6mm safety eyes

• Needle

• Stuffing

• Scissors

• Stitch markers

Abbreviations:

• Mr - Magic Ring

• Ch - Chain

• Sc - Single Crochet

• Dec - Decrease

• Inc - Increase

• Ss - Slip Stitch

Pattern: (Make 2) With yarn color of your choice, ch 7.

1. Turn, sc in each stitch, chain 1 (6)

2. Turn, Inc, sc in next 4, inc, chain 1 (8)

3-5. Turn, 1 inc, sc in the next 4, inc, ch 1 (8)

6. Turn, dec, sc in next 4, dec, ch 1 (6)

7. Turn, sc in each, ch 1 (6)

8. Turn, dec, sc in next 2, dec, ch 1 (4)

9. Turn, inc, sc in next 2, inc, ch 1 (6)

10. Turn, inc, sc in next 4, inc, ch 1 (8)

11. Turn, sc in each, ch 1 (8)

12. Turn, dec, sc in next 4, dec, ch 1 (6)

13. Turn, dec, sc in next 2, dec, ch 1 (4)

Now we will make the ears

14. Turn, sc in first 2, ch 1 (2)

15-16. Turn, sc in each, ch 1 (2)

17. Turn, inc, sc in next ch 1 (3)

18. Turn, dec, sc in next, ch 1 (2)

19. Turn, sc in each, ch 1 (2)

20. Turn, dec, ch 1 (1)

F/O with a long enough tail to weave in.

For second ear, join on other side and repeat row 14 ~ 20

For eyes, put the safety eyes in a triangle on the front panel.

Assembly:

Join the panels somewhere, with the eyes facing out

Sc around except in the neck divot (ss instead) and on the top of the ears (ch 1, sc in top stitch, ch 1, continue)

Stuff lightly before closing.

Weave in any ends.

Enjoy your peeps! :)

By David Holdbrook Smith

Honey Buns

Ingredients

Makes 9

Dough

⅓ cup (40 g) plus 4¾ cups (570 g) bread flour (preferably King Arthur)

2 Tbsp. whole or nonfat dry milk powder

1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt

2 tsp. instant yeast

1 large egg, room temperature

1 cup whole milk, room temperature

2 Tbsp. honey

4 Tbsp. unsalted butter, room temperature, cut into 4 pieces

Nonstick vegetable oil spray

Filling

½ cup (100 g) granulated sugar

½ cup (packed; 100 g) light brown sugar

½ cup (1 stick) unsalted butter, room temperature

2 Tbsp. honey

1 Tbsp. ground cinnamon

½ tsp. vanilla paste or vanilla extract

Pinch of kosher salt

Icing and assembly

All-purpose flour (for dusting)

2 oz. cream cheese, room temperature

4 Tbsp. unsalted butter, room temperature

¼ cup honey

½ tsp. ground cinnamon

½ tsp. vanilla paste or vanilla extract

Pinch of kosher salt

¼ cup (28 g) powdered sugar

• Instructions

• Dough
  Step 1
  Whisk ⅓ cup (40 g) bread flour and ¾ cup water in a small saucepan until combined. Set over medium-high heat and cook, whisking constantly, until thickened to a runny paste, 1–2 minutes. Transfer tangzhong to a small bowl and chill, uncovered, until cold, at least 2 hours and up to 1 day.
  Step 2
  Whisk 2 Tbsp. whole or nonfat dry milk powder, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 2 tsp. instant yeast, and remaining 4¾ cups (570 g) bread flour in the bowl of a stand mixer until combined. Whisk 1 large egg, room temperature, 1 cup whole milk, room temperature, and 2 Tbsp. honey in a medium bowl until combined; add to dry ingredients along with tangzhong and 4 Tbsp. unsalted butter, room temperature, cut into 4 pieces.
  Step 3
  Fit bowl onto stand mixer fitted with dough hook attachment and mix on low speed, stopping motor and scraping down sides of bowl as needed, until a shaggy dough comes together around hook, 12–14 minutes. Increase mixer speed to medium-low and mix until dough springs back when you poke it, 7–9 minutes. (Dough will be very sticky but should slap and clean the sides of bowl.) Remove bowl from mixer and scrape dough from hook into bowl.
  Step 4
  Lightly coat a large bowl with nonstick vegetable oil spray. Transfer dough to bowl and lightly coat top of dough with nonstick spray. Cover with plastic wrap and chill dough at least 4 hours and up to 1 day. (Dough should double in size; the longer it ferments, the more flavor it will develop.)

• Filling
  Step 5
  Using an electric mixer on medium speed, beat ½ cup (100 g) granulated sugar, ½ cup (packed; 100 g) light brown sugar, ½ cup (1 stick) unsalted butter, room temperature, 2 Tbsp. honey, 1 Tbsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl until fluffy, about 2 minutes. Spoon filling into a pastry bag or a 1-qt. resealable plastic bag. Set aside at room temperature.
  Step 6
  Do ahead: Filling can be made 1 day ahead; chill in pastry bag. Bring to room temperature before using.

• Icing and assembly
  Step 7
  Turn out dough onto a lightly floured surface; dust top with flour. Using your hands, gently press and stretch dough to an 11x9" rectangle, then slice dough into nine 1" strips (alternatively, weigh out nine 135 g pieces). Using moderate pressure, roll each piece into a 30" rope, dusting surface with more flour (as little as possible) to prevent sticking if needed. Let rest 5 minutes.
  Step 8
  Pat down each rope with your palms to flatten until about ¾" wide. Make sure filling is soft and pliable but not melted; if using a resealable plastic bag, snip off one corner to make a ¼–½" opening. Pipe a thin strip of filling down the center of each flattened dough rope. Working one at a time, roll up each rope to create a spiral, then lay down on surface and tuck end underneath bun to finish. The buns should be a slightly domed, but gently push centers in to keep in line with the rest of the bun (if it sticks out too far, it can burn).
  Step 9
  Arrange buns on a large parchment-lined rimmed baking sheet, spacing ½" apart. (You should be able to fit all 9 buns on the baking sheet; you want to give them just enough space so they proof into one another slightly.) Cover buns loosely with plastic wrap or a kitchen towel and let sit at room temperature until almost doubled in size, 75–90 minutes.
  Step 10
  Place a rack in lower third of oven; preheat to 450°. Bake buns 10 minutes. Rotate baking sheet and continue to bake until buns are golden brown on top, 6–8 minutes (Some filling will seep out onto baking sheet—that’s okay). Let cool 5 minutes.
  Step 11
  While the buns are cooling, vigorously whisk 2 oz. cream cheese, room temperature, 4 Tbsp. unsalted butter, room temperature, ¼ cup honey, ½ tsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl to combine. Sift in ¼ cup (28 g) powdered sugar and whisk to incorporate.
  Step 12
  Generously brush buns with icing (it will melt when it hits the warm buns)

By David Holdbrook Smith

Potato and Cheese Pierogi

Ingredients

Dough

• 2 cups (about 8 1/2 ounces) all-purpose flour
  , plus more for work surface

• 1/2 teaspoon kosher salt

• 1 large egg,
  , lightly beaten

• 1/2 cup sour cream

• 1/4 cup unsalted butter
  , at room temperature

Filling

• 1 pound Yukon Gold potatoes
  , peeled and cut into 2-inch pieces (about 3 1/2 cups)

• 3 tablespoons unsalted butter

• 3 tablespoons sour cream

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 6 ounces Cheddar cheese
  , shredded (about 1 1/2 cups)

Sauce

• 4 slices bacon, chopped

• 2 tablespoons water

• 4 cups shredded green cabbage
  (from 1 medium head)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/4 cup unsalted butter

• Thinly sliced chives

Directions

Prepare the Dough:

• Stir together flour, salt, and egg in a medium bowl until a shaggy dough forms. Add sour cream and butter; stir to combine. Transfer mixture to a lightly floured work surface, and knead until supple and elastic, about 5 minutes. Shape dough into a tight ball, and cover with plastic wrap or a clean kitchen towel; let rest on countertop for 30 minutes.

Meanwhile, prepare the Filling:

• Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered and undisturbed, until potatoes are very tender, about 25 minutes. Drain well; transfer potatoes to a medium bowl. Add butter, sour cream, salt, and pepper; mash using a potato masher until smooth. Stir in cheese. Chill, uncovered, in refrigerator for at least 10 minutes. (Mixture should be slightly warmer than room temperature when forming pierogies.)

• Roll dough on a lightly floured work surface into a 20-inch round, about 1/8-inch thick. Using a 3-inch biscuit or cookie cutter, cut dough into 24 rounds (work scraps into a thin sheet as needed). Working with 1 round at a time, gently stretch to a 3 1/2-inch round, and place about 1 1/2 tablespoons potato mixture in center. Fold edges together to form a crescent shape. Press edges together firmly to seal. (Moisten edges with water to seal, if needed.) Transfer to a parchment paper-lined baking sheet, and cover loosely with plastic wrap or a kitchen towel. Repeat process with remaining dough and filling. Keep pierogies covered while preparing sauce.

Prepare the Sauce:

• Cook bacon and water in a large skillet over medium, stirring often, until well browned, 6 to 8 minutes. Add shredded cabbage; cook, stirring occasionally, until very soft and starting to caramelize, 6 to 8 minutes. Sprinkle evenly with salt and pepper. Push cabbage mixture to edges of skillet, and add butter to center of skillet. Cook, stirring butter occasionally, until well browned, about 4 minutes; stir together with cabbage. Remove from heat; cover and keep warm.

• Bring a large pot of salted water to a boil over medium-high. Add perogies, 12 at a time, and cook until they float, 1 to 2 minutes. Reduce heat to medium-low; simmer until puffy, 2 to 3 minutes. Transfer to a colander using a slotted spoon, and drain. Repeat process with remaining perogies. Divide pierogies evenly among 4 plates, and top evenly with cabbage mixture; garnish with chives.

Tips

• To pan-fry, melt 2 tablespoons of butter in a large skillet over medium, and add 4 to 6 boiled and drained pierogies. Cook, stirring occasionally, until crispy on each side, about 2 minutes per side.

• Uncooked pierogies may be stored in a ziplock plastic bag in refrigerator for up to 2 days or frozen for up to 3 months.

Happy Place

by Emily Henry (Author)

A couple who broke up months ago pretend to still be together for their annual weeklong vacation with their best friends in this glittering and wise new novel from #1 New York Times bestselling author Emily Henry.

Harriet and Wyn have been the perfect couple since they met in college—they go together like salt and pepper, honey and tea, lobster and rolls. Except, now—for reasons they’re still not discussing—they don’t.

They broke up five months ago. And still haven’t told their best friends.

Which is how they find themselves sharing a bedroom at the Maine cottage that has been their friend group’s yearly getaway for the last decade. Their annual respite from the world, where for one vibrant, blissful week they leave behind their daily lives; have copious amounts of cheese, wine, and seafood; and soak up the salty coastal air with the people who understand them most.

Only this year, Harriet and Wyn are lying through their teeth while trying not to notice how desperately they still want each other. Because the cottage is for sale and this is the last week they’ll all have together in this place. They can’t stand to break their friends’ hearts, and so they’ll play their parts. Harriet will be the driven surgical resident who never starts a fight, and Wyn will be the laid-back charmer who never lets the cracks show. It’s a flawless plan (if you look at it from a great distance and through a pair of sunscreen-smeared sunglasses). After years of being in love, how hard can it be to fake it for one week…in front of those who know you best?

By Lucas LeGrand

Have you ever wondered why we take time to celebrate Easter? Well, let’s dig a little deeper into the history and reason why we celebrate Easter.

A long time ago, a child was born, his name was Jesus. It was said that he was the son of God, he was on this Earth to cleanse the world of its evil doing (also known as sins). Jesus was born between 6 and 4 BC., in Bethlehem, Palestine. When he grew up, he was a loving man that always forgave everyone. He traveled the world with the 12 disciples, his followers that helped write books of the Bible and spread the word of God with Jesus. One day, Jesus and his followers went to Rome, which was the last place Jesus would go to. One night, Jesus foresaw something that would happen to him. He foresaw that he would die in the next few days. Accepting his fate, he told the 12 disciples that Judah (one of the 12 disciples) would have to betray him (also known as the Last Supper). Judah did not want to, but Jesus told him he must do it, so he did. When he came back, Roman soldiers accompanied Judah to arrest Jesus for not believing in the Roman Gods and spreading “lies” about his God. Peter, one of Jesus’s first followers, stood up for Jesus, and cut off the Roman officer's ear. But Jesus told Peter to accept his fate, and held the Romans' ear. Later, Jesus was given one of the worst punishments possible, crucifixion. They nailed Jesus’s hands and feet to a cross, and he died there. Everyone that was there felt something was wrong.. Something powerful like a storm, or worse, the wrath of God. People were scared of what they felt, an aura of power. But in Jesus’s last moments, he whispered a prayer to God, saying to forgive the world from its sins, and to not punish the world. And at that moment, God showed the world mercy. The twelve disciples ran. They hid in the house where they had the last supper for a while not opening for anyone. Three days later, a miracle happened. A knock was heard behind the door. Everyone froze as they heard the last voice they would guess to hear. It was Jesus, alive and well. He had resurrected or come back from the dead. No one could believe what they saw, until Jesus showed them the scars on his hands from the crucifixion. Jesus told them he came back to prove to the world he was the son of God. They all rejoiced, and ever since then, people have celebrated the resurrection of Jesus, calling it Easter.

And there you have it, now we know where the Easter tradition comes from. (Also, the original date of Easter was April 3rd, 33 AD., but due to the lunar cycle, the date of Easter changes once in a while). Thank you for reading and I hope you learned something new.

By Wingspan Staff

Ramadan is considered one of the holiest months of the year for Muslims. In Ramadan, Muslims commemorate the revelation of the Qur’an, and fast from food and drink during the sunlit hours as a means of drawing closer to God and cultivating self-control, gratitude, and compassion for those less fortunate. Ramadan is a month of intense spiritual rejuvenation with a heightened focus on devotion, during which Muslims spend extra time reading the Qur’an and performing special prayers. Those unable to fast, such as pregnant or nursing women, the sick, or elderly people and children, are exempt from fasting.

When does Ramadan take place?

Ramadan is the 9th month of the Islamic calendar, which is based on a 12-month lunar year of approximately 354 days. Because the lunar year is 11 days shorter than the solar year, each lunar month moves 11 days earlier each year. It takes 33 solar years for the lunar months to complete a full cycle and return to the same season. The month traditionally begins and ends based on the sighting of the new moon. Starting on April 1st, Muslims throughout the United States and the rest of the world will begin to search the sky for the new crescent or will follow a pre-determined date based on astronomical calculation. In 2022, the month long fast of Ramadan begins around April 2nd and ends around May 1st.

By Wingspan Staff

The Jewish holiday of Passover (in Hebrew, Pesach) commemorates the exodus of the Jews from slavery in Egypt. The holiday originated in the Torah, where the word pesach refers to the ancient Passover sacrifice (known as the Paschal Lamb); it is also said to refer to the idea that God “passed over” (pasach) the houses of the Jews during the 10th plague on the Egyptians, the slaying of the first born. The holiday is ultimately a celebration of freedom, and the story of the exodus from Egypt is a powerful metaphor that is appreciated not only by Jews, but by people of other faiths as well.

Passover is observed for seven days in Israel and eight days in the Diaspora. The main event of the Passover holiday is the Seder (literally, “order”), a festive meal in which the haggadah (the book of exodus and related writings) is recited in a set order. During the entire duration of the holiday, it is forbidden to eat leavened food products (such as bread, pasta, etc.). The reason for this is that Jewish tradition states that in their haste to escape from Egypt the Jews did not have enough time to wait for bread to rise. Instead, they ate matzah, unleavened bread. Part of the Passover Seder includes hiding the afikoman (half of a matzah that is kept between two other matzahs during the Seder and later hidden). Children search for the afikoman and usually receive a prize for finding it.

By MJ Peterson

The author of this article is Hindu.

According to many scholars, Hinduism is the world’s oldest religion. The major world religion originated on the Indian subcontinent, and spread through the world via religious and social practices blended with local religious and social systems. It was also carried across the Indian Ocean by merchants and sailors on ships. Hinduism has about 900 million followers, and is the 3rd largest religion. Christianity is the 1st, and Islam is the 2nd. The religion has no specific founder, therefore making it difficult to trace its origins and history. Hindus are polytheistic, meaning they believe in more than one deity (God).

Rama Navami is a Hindu festival, beginning on the 9th day of the Chaitra month, which is the first month on the Hindu lunar calendar. This year, Rama Navami falls on April 10th. Rama Navami celebrates the birth of Lord Rama to King Dasharatha of Ayodhya.

Lord Rama is one of the most widely worshiped Hindu deities, he is the embodiment of chivalry and virtue. Lord Rama is represented as a standing figure, holding an arrow in his right hand and a bow in his left.

Lord Rama’s father, King Dasaratha of Ayodhya, was known to have three queens by the names of Kaushalya, Sumitra, and Kaikeyi. None of the queens had the ability to give birth for a very long time. Desiring a child, King Dasaratha performed a sacred ritual called “Putrakameshti Yagna.” He served ‘payasam’, a sweet dish made of wet pudding, to all of his wives to fulfill his wish of having a child. On the 9th day of the Chaitra month, the king was blessed with 3 children. Rama, Lakshmana, and Bharata.

Rama Navami is one of the five major holidays celebrated by Hindus. Although the day is declared as a holiday in many Indian states, it is celebrated on different days. The Hindus celebrate this day by going to temples, observing fasts, and seeking Lord Rama’s blessings. The spring festival clearly promotes the idea of victory of good over evil.

Please join our team! We generally meet on the first and third Wednesdays of the month. Contact Mr. Duncan if you would like to attend.

Email: bduncan@awrsd.org
Website: https://oms.awrsd.org/apps/pages/index.jsp?uREC_ID=1761296&type=d&pREC_ID=2077881
Location: 10 Oakmont Drive, Ashburnham, MA, USA
Phone: 978-827-1425