Happy Spring!

Our first ever egg dye-ing session this year....what fun! The time with our children is about Quality, not Quantity - something I try to remember! Because what preschooler has an attention span lasting more than about 20-30 minutes per activity anyway? Enjoy those kiddos!

Well, I was interested....

A kindergarten (from German Kindergarten (help·info), literally "children's garden") is a preschool educational institution for children. The term was created by Friedrich Fröbel for the play and activity institute that he created in 1837 in Bad Blankenburg as a social experience for children for their transition from home to school. His goal was that children should be taken care of and nourished in "children's gardens" like plants in a garden.

Origin: 1850–55; < German: literally, children's garden, equivalent to Kinder children ( see kind² ) + Garten garden

Thought some of you might like to read this too! ~Annie

Go ahead and get messy. Well, dry messy that is!!!!

All you need is some dry rice or beans - add some cups and animals and you have hours of fun at your child's fingertips. We use our coffee table that has sides, but a large tote or tub will do the trick too! My 2 and 4 year old love it!

Inclement Weather..........

Any time the Peninsula School District calls a two hour delay, Preschool is CANCELLED.
Find out if there is a weather delay by listening to local television, radio or check the district webpage. You will also receive an early morning phone call if school is delayed or cancelled.

Maple Pumpkin Custards with Crystallized Ginger

Maple Pumpkin Custards with Crystallized Ginger

6 servings
Active Time: 30 minutes
Total Time: 3 hours (including cooling and chilling)

Ingredients

• 1 1/2 cups 1% milk
• 4 large eggs
• 3/4 cup maple syrup, (see Ingredient note)
• 3/4 cup canned unseasoned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 tablespoons whipped cream
• 1/4 cup chopped crystallized ginger

Preparation

1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger.

Pear, Prosciutto and Hazelnut Stuffing

Pear, Prosciutto and Hazelnut Stuffing

12 servings, 2/3 cup each
Active Time: 1 hour
Total Time: 2 1/4 hours

Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 4 ounces prosciutto, thinly sliced, cut into ribbons
• 2 cups onion, chopped
• 2 cups diced fennel bulb
• 1/4 cup minced shallot
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
• 2 Bosc pears, ripe but firm, chopped
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup chopped hazelnuts, toasted
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.

Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Parsnips and Pears

Parsnips and Pears

8 servings, 1/2 cup each
Active Time: 20 minutes
Total Time: 50 minutes

Ingredients

• 2 pounds parsnips, peeled and cut into 2-inch pieces
• 1 large pear, (Bartlett or Anjou), peeled, cored and halved
• 4 cloves garlic, peeled
• 1 tablespoon butter
• 2 teaspoons lemon juice, juice
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste

Preparation

1. Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.
2. Drain and transfer to a food processor. Add butter, lemon juice, salt and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.

Creamy Mashed Cauliflower

Recipes:

Creamy Mashed Cauliflower

4 servings, 3/4 cup each
Active Time: 15 minutes
Total Time: 30 minutes

Preparation

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies 
1 cup packed light brown sugar
1 cup smooth peanut butter
1 egg, lightly beaten
chocolate chips (optional)
Preheat oven to 350. Beat ingredients until blended and smooth. Shape dough into 24 balls, place on ungreased cookie sheet, flatten slightly with fork, bake 10-12 minutes or until set. 

Horseback Riding Lessons....

Horseback Riding Lessons! All ages welcome! Beginning to advanced riding in nearly every discipline. Bring your own horse or ride one of our excellent lesson horses. Years of experience. Located near Lake Kathryn village. Horse training available as well. For more information contact Heidi at 253-225-0561.

Thank you! Heidi

Zucchini "rules"

My father-in-law was teasing me about the 6, (YES 6!) zucchini plants that I planted in the garden this year. Needless to say we have have zucchini out the wazoo!! Anyways he was laughing recalling a earlier time of his life living in Vernal, Utah when people began to start locking their doors at church! He revealed that this began due to zucchini harvest where folks were leaving their crop of zucchini in peoples vehicles! Well if you were at paper work in the park, you might have seen the zucchini labeled "help yourself!" That would have come from our crop this season which has taught me to NOT plant so many darn plants in the future. Since then, I was driving my child to preschool only to see this on our mail box, it seems, with the story from my father-in-law and this sight, I'm not the only one who is trying to rid of zucchini before it goes bad!

So if you too have an enormous amount of zucchini I urge you to #1 not ask me if I need any and #2 try making this fantastic recipe, (as I did!) that Teacher Mary shared with me!

Enjoy, Annie Massey

ZUCCHINI RELISH

10 cups zucchini

4 cups onion

5 tablespoon salt

2 green pepper

1 red pepper

Grind and mix together and let sit over night

Add 2 1/4 cup vinegar

6 cups sugar

1 tablespoon each of nutmeg, turmeric. celery seed, cornstarch and dry mustard

Bring to a full boil and boil for 30 minutes.

put in Jars and water bath for 5 minutes

Oct 9th thru 15th is Fire Prevention Week

Check out this link for more information on the National Fire Prevention Week from Oct 9th through the 15th.

Gluten free peanut butter bookies

Flourless Peanut Butter Cookies

1 cup packed light brown sugar
1 cup smooth peanut butter
1 egg, lightly beaten
chocolate chips (optional)
Preheat oven to 350. Beat ingredients until blended and smooth. Shape dough into 24 balls, place on ungreased cookie sheet, flatten slightly with fork, bake 10-12 minutes or until set.