Dear Families,

Recently, we have been discussing families, holidays, and life long ago as part of our Social Studies curriculum.  During this time, we have reflected on the variety of things for which we are thankful.  I am very thankful for the incredible class that I have.  I would like to thank you for sharing your children with me each day. 

Additionally, I am thankful for all of the help and support that you have shown and the time that you have dedicated to making our first grade community a success.  Be it coming in to help with class or school activities, donating food or supplies, helping your child with homework, or taking the time to send me an email to inform or ask questions, it is a true pleasure to work with such phenomenal families.

Our Thanksgiving sampling today was a hit.  Many children showed courage as they opened their minds and were willing to try new things. Look for the recipes below.  All are very simple to make.  Photos will also be posted in the next day or two.  Thanks to everyone who came to help out.  The extra hands were all greatly appreciated.

I wish you and your family a season of health, happiness, and joy.  Have a wonderful Thanksgiving (and a nice long weekend)!

Sincerely,
Randi Stern

We’ve been busy!  Here are our recipes from our fabulous Thanksgiving celebration. 

Pumpkin Pie

1 (5 oz.) package instant vanilla pudding mix
1 (15 oz.) can pumpkin
1 cup milk
½ teaspoon ground cinnamon
1 cup Cool Whip/ frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

In a medium bowl, combine pudding, pumpkin, milk, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

Cranberry Sauce

1 cup water
1 cup sugar
1 package cranberries

Before cooking, rinse cranberries in cold water and remove stems or bruised fruit.  Combine water and sugar in medium saucepan.  Heat to boiling.  Stir in cranberries, returning to boiling.  Reduce heat; cook 10 minutes, stirring occasionally.  Cool to room temperature; cover and refrigerate until serving time.

Cornbread

Follow recipe on box.

Butter

Pour heavy cream in a container with a sealable lid.  Shake vigorously until the butter solidifies and liquid is extracted.  Drain the liquid.  Add salt to taste.

Stone Soup

Inspired by the book Stone Soup by Ann McGovern

Round gray stone (washed)
Beef bones
Yellow onion(s), chopped
Salt and pepper to taste
1 box of stock (chicken, beef, or vegetable)
Pot filled with water
Carrots
1/3 cup barley
Soup vegetable pack (found in the produce department)
2 red potatoes, diced
2 tsp. butter 

Brown the meat in the pot.  Add the onions and allow to cook until tender.  Add water/stock to the pot.  Include the rest of the ingredients.  Allow to simmer over medium heat for 2-3 hours.  Save the rock for next year (it still isn’t done cooking yet).  Serve and enjoy!