The preschoolers have been enjoying going over to sled on the small hills of snow at the church grassy area. All preschoolers are welcome to bring in a sled labeled with their name for the winter if you haven’t already.

On Thursday, February 2, the children are invited to bring a flashlight to school. We will talk about Groundhog’s Day and shadows. Did the groundhog see his shadow and hide for six more weeks this year?

Join us on Wednesday, February 15, for breakfast with your favorite sweetheart, your child! We will serve a special breakfast from 7:30 to 9am

On Tuesday, February 14, we will have a valentine card exchange in each of our classrooms! The staff will be sending you a class list of the children in your child’s class. This is a great opportunity to practice writing our names!

On Friday, February 3, we will celebrate the 100th day of the school year. The preschoolers will be making a “Friendship Mix”. Everyone is invited to bring in a healthy snack item to add to our mix. Please bring the item in its original container and please do not bring any peanut containing items. The children will be counting them as part of their math activities that day.

2 tablespoons olive oil

1 yellow onion, chopped

1 pear or apple, peeled, cored and chopped

1 stalk celery, diced

8 cups chicken or vegetable broth

3 cups butternut squash, cubed

1 russet potato, cut in pieces

1 head cauliflower, roughly cut into florets

2 teaspoons (or more) sweet curry powder

Sour cream and parsley for garnish (optional)

Sauté onion, celery and chopped pear/apple in the olive oil over medium heat for 4 minutes.

Add curry powder and stir for 1 minute.

Pour in 6 cups broth and bring to a boil.

Add squash, potato and cauliflower.

Bring back to boil, reduce heat, cover and simmer for 20 minutes or until the vegetablesare soft.

Puree while hot with a hand-held immersion blender (preferred) or cool slightly and pureein batches in a blender.

Reheat. Thin if desired with more broth, up to 2 cups.

Season to taste with salt and pepper.

Garnish with sour cream and parsley.