Quarterly News

From our Pre-School Class Rep Grace Dayian

As you may already know, the Child's Play symbol is an acorn, representing the idea that "mighty oaks from tiny acorns grow." I have often wondered how our Preschoolers envision themselves all grown up. During a recent morning as duty parent, I had the opportunity to ask each of the Preschoolers to verbalize their dream of a future self. Here's how they responded to the question, "What would you like to be when you grow up?" (in order of when they appeared at the snack table).

Alice - a scientist
Will - a doctor, after hearing a few of the other kids' ideas, he decided that he'd like to be a doctor and a race car driver
Ashton - a construction worker
Lina - a babysitter
Henry - a race car driver
Ella Mae - a veterinarian
Mary - a dentist
Camilla - a photographer
Roan - a demolition worker
Charlotte - a cowgirl
August - a chef or maybe an astronaut
Ruby - an artist
Sam - a Teenage Mutant Ninja Turtle
Tallulah - a hair stylist
Kieran - Batman
Leo - Darth Vader or maybe a doctor
Joey - a veterinarian
Rylan - Connor the Train
Skyla - a veterinarian
Anthony was absent that day. 

As you can see, our Preschoolers have a number of careers covered, including law enforcement, entertainment, thrill seeking, art, child care, construction, and medicine. They will be mighty oaks. As the adults in their lives, may we continue to provide them ample nourishment and encouragement so that their growing environment is as rich and colorful as their dreams!  Happy holidays everyone! Grace

From our Nursery Class Rep Kirsten Murphy

Stuffed Acorn Squash from Nursery class mom Kristen Pedroso 


Here is one of my favorite preparations of a healthy squash that keeps well throughout the winter.  And although it takes time to roast the squash, it’s relatively easy-peasy!


3 whole acorn squash
2  large chicken breasts (optional)
1 ½  cup shredded Mexican cheese
1 small onion
1 small bell pepper
Olive oil
Salt & Pepper
Cayenne pepper

 Preparation: (If looking for a vegetarian dish, just skip the chicken)

Half each squash, season with salt and pepper, brush with olive oil, place on a baking sheet. Season chicken breast with salt and pepper, brush with olive oil, place on a baking sheet. Roast squash at 400 degrees for 1 hour, 15 minutes or until squash is fork tender and you’re able to scoop it out. Roast chicken breasts at the same time, about 45 minutes with the skin on or about 30 minutes without the skin, until juices run clear. While roasting, dice onion and pepper and sauté in olive oil, season with salt and pepper. Remove chicken from the oven and let it rest for at least 10 minutes before removing the skin (discard) and cut into small cubes. Remove the squash from the oven and scoop it out with a spoon (leaving enough of the skin to keep it’s shape, about ¼ inch) and put into a large mixing bowl. Add the onions, peppers, chicken, and 1 cup shredded cheese to the mixing bowl and fold into the squash. Add a touch of cayenne pepper (to taste) to the whole mix, just to add a little heat to the sweet.  I think this is what really sets this dish off!! Taste the “stuffing,” it should not need salt as the ingredients have already been seasoned, but add if necessary. Stuff squash skins with the stuffing mix, top with the remaining cheese, and put back into the oven for 5 minutes or until the cheese is melted and everything is warm throughout. Enjoy!