We are a Native American Program that is open to everyone
Little Feet Big Steps
I want to thank all the parents that have attended the parent meeting for the month of October. We have new staff that has started and we want to welcome them to our team. I have been giving one staff member a month an above and beyond award for all the hard work they do. For the month of October I gave the award to Alicia. She has help in many rooms and helps out were ever she was needed. I want to say a big thanks to her.
We have added a library to the center for the children to check out books or if you would like to come and check out some book to read to your child or children please come by. It is here for you and your family.
Our fall festival that we had planned for October 27th is know going to be on November 3, 2017 due to us not having school because of the construction that has been going on. I also want to think everyone for being patience and understanding why we were closed. Once again thank you.
We will also be doing our annual Trick or Treat to the businesses. This is a one on one filled trip. In order for your child to attend you must take them to each business. We will have a map of all the places you can go. The date will be October 31, 2017 from 9:00 to 12:00. If your child attends child care it will still be open that after noon.
Dates to Remember
Parent Meeting November 7, 2017
Fall festival/ Movie Night November 3, 2017
Head Start and Early Head Start our closed November 16 and 17, 2017
Head Start, Early Head Start and After Care will be closed November 20 to 24,, 2017
School Readiness Goal of the month
Goal – Child actively explores people and objects to understand self, others and objects (EHS)
Goal- Child plans and conducts investigations and experiments (HS)
Please talk with the teachers to ask how they are using it in the classroom and how you can at home.
We want to invite you to come read a book, eat breakfast and/or lunch or spend the day with us. We don’t just want our parents to come and visit we want the whole family: Grandparents, Uncles, Aunts and Cousins, etc. We are planning many events throughout the year. So come join us and have some fun with your children and the staff.
Parent meeting for November 7, 2017 at 6:00pm. We will be having a guest speak for the next parent meeting. Her name is Amy Kathy and she is with Sooner Success. If you our needing Coats, Hats or Gloves please come see me Andrea Womack the Center Super visor.
Yield: 8 servings
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
29 oz. (two 14.5-ounce cans) fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. kosher salt
freshly ground black pepper, to taste
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add fire roasted diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Little Feet Big Steps
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