Reporting Conferences for all students

Reporting conferences for the Year 0-3 classes and Year 4-8 classes will be held on

• Tuesday 27th June from 1.30pm to 8pm. School will close at lunchtime 12.30pm on this day
• Tuesday 4th July from 3.30pm to 8pm. School will close at the usual time of 3pm on this day

Please go to www.schoolinterviews.co.nz and enter the booking code t96zq to start the booking process.

Bookings open on Monday 22nd May and close on Friday 23rd June.

Creche will be open in the library for siblings of students involved in the conferences. If you require any help with bookings, or for further information, please contact Michele in the office.

Many thanks,
Hayley

Mask making and Garden to Table help required

Hi all,

We will be getting into full swing tomorrow with our "tenacious animal" mask making. The children in Rooms 1 and 2 have worked out a plan for the animal mask they would like to create, and this plan includes any special features the animal has, and materials they will require to make such features (i.e. for a fox, they will need cardboard for the ears and a rolled up newspaper cone or flattened toilet roll for the nose).

A basic mask is provided for everyone, but we will add structural features to suit each animal, then paper mache over the top to make it look realistic. If you could please ask your child what animal they are making and what extra materials they will require to make the mask 3D, that would be fantastic. They can then get to work collecting whatever they might need from around home (quite possible from the recycling bin), and then arrive ready to begin tomorrow morning.

Thank you so much for your helpful prompting! If there are any parents out there who love getting stuck in to art and would like to come along and help with the paper mache, you are more than welcome!! We'll begin at 10am.

Kind regards, Sandy and Hayley

Garden to Table - Tuesday 23rd May

We are still in need of parent helpers for the upcoming Garden to Table session. Room 2 are in the morning (starting at 9am) and Room 1 after morning tea. Please let Jenny or Hayley know if you are able to help.

Thanks!

Swimming update

Just a reminder that on Friday this week everyone needs to bring their PJ's for in the pool as well as their togs. No oneies though !!

Garden to Table - Tuesday May 23

Both Rooms 1 and 2 are still urgently requiring parent helpers for this session. Room 2 starts with the Garden at 9am and needs 5 parents and Room 1 starts at 11.40am and needs 4 parents. Please let Hayley and Jenny know if you can help.

Term 2 update and Home Learning

https://d1stmartins.blogspot.co.nz/p/home-learning-term-2.html Please have a look on the "Home Learning Term 2" tab at the top of this page for this term's home learning. The Pizza Challenge is a deliciously delightful way to read your way to a pizza treat! Have fun learning!

Here's something made by a Discoverer!

Swimming roster

Thank you to all the people who have offered to help with swimming. We have emailed the roster to those of you who have offered your help

Term 2 Garden to Table dates

We have 2 more Garden to table sessions this term - May 23 and June 13. Room 2 starts at 9am  - 11.30  and Room 1 11.40 - 2.50pm. Please let us know if you are able to help

Garden to Table - Green Garden salad

Green Garden Salad

Ingredients:
A combination of available garden greens, courgette, celery, broccoli, spring onion.

Vinaigrette:

4 Tbsp olive oil
3 Tbsp red wine vinegar
1 Tbsp lemon juice
2 tsp sugar
½ tsp salt
½ tsp dry mustard
1 clove garlic crushed


Whisk vinaigrette ingredients together in large salad bowl.
Wash, dry and tear garden greens into bite sized pieces and add to salad bowl. Chop other veggies.  Toss with salad tongs to combine.

Garden to Table - Roasted vegetable and Couscous salad

Roasted Vegetable and Couscous Salad

Ingredients:

A selection of fall veggies:  Beetroot, parsnip, pumpkin, kumara, potatoes, carrots, onions etc.

2 cups couscous

2 cups veggie stock

2 Tbsp fresh herbs chopped (parsley, mint)

4 Tbsp Lemon juice

4 Tbsp olive oil

Feta cheese crumbled

Salt and pepper to taste

Method:

Chop veggies and place on baking sheet.  Drizzle with oil and sprinkle with Italian seasoning

Bake in 200 degree oven for 20-30 min.

Bring veggie stock to a boil and pour into large bowl.  Add couscous and let stand for 10 min. Fluff with fork.

Add remaining ingredients including your roasted vegetables.

Toasted sunflower seeds or pine nuts are also a nice addition.