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Hear from Stephanie about Amaryllis' latest news. | Meet Erin, the newest addition to the ATN family. | Check out classes happening this month and ongoing. | |
Family Time
Stay cool with a recipe for ice cream in a bag.
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Community Events
Find other fun events happening around town this month.
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As summer winds down, we hope this newsletter finds you in good spirits and ready to embrace the new opportunities that August brings. Although, if that opportunity is back to school shopping, I wish you luck! If you are like me and have a sweet tooth, August might be the month for you as we have homemade pie day, ice cream sandwich day, s'mores day and creamsicle day. Or if you like to star gaze this month brings us the Perseid meteor showers. Please read on to find out more about our newest office staff member, check out our last summer group offerings and find some family friendly events to attend. Thank you for being part of our community and as always, please reach out anytime.
Cheers,
Stephanie Martens, MS OTR/L
Stephanie@amaryllistherapy.net
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Meet Erin!
Patient Access Specialist
Erin (she/her/hers) grew up in Red Lodge, Montana. Before working at Amaryllis, she taught high school math. She also has a background in customer service. She hopes to help the front desk run smoothly while contributing to a welcoming environment. In her spare time, Erin enjoys cooking, reading, outdoor activities, exercising, playing guitar and singing, and spending time with her husband and their dog.
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Lil' Feeders
Weekly Infant Feeding Support Class
Thursdays | 10:15am-11:15am
Lil’ Feeders is a group with individualized and parent-to-parent support that teaches participants how to help their baby develop the mouth skills needed for all forms of infant feeding! Whether you're looking for general support, preparing for a tongue tie release, or working through tongue tie recovery, this class is for you!
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Infant Massage
In-Person & Virtual
August 7th, 14th, 21st | 12:30pm-1:30pm
This 3-week class is designed especially for parents of young infants, including those who were born prematurely and/or who have medical issues or special needs. Each week parents will learn how to massage different parts of their baby and how to adapt those strokes to meet their infant’s individual needs.
Led By: Robin Hoffman, OTR
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Little Book Worms
Early Language and Literacy Workshop
Mondays | 10:00am-11:00am
Learn developmental milestones and foster early language and literacy skills in your little one through stories, songs, and interactive activities!
Led by: Ms. Julie & Ms. Grace
Cost: $15
For ages 0-5
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Amaryllis Academy
Back to School Social Skills Group
August 5th-8th | 9:00am-10:30am
Prepare for a successful new school year while practicing conversation, self-advocacy, and friendship skills!
Led by: Ms. Kait & Ms. Julie
Cost: $149*
For ages 5-11
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Chomp!
Kids Cooking Class
August 5th-8th | 10:30am-12:00pm
Engage in hands-on culinary activities designed to enhance fine motor skills, sensory awareness, and promote healthy eating.
Led by: Ms. Tej & Ms. Kourtney
Cost: $149 plus $20 supply fee*
For ages 5-11.
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Endless PASTA-bilities!
Teen Cooking Class
August 5th-8th | 12:30pm-2:00pm
Embark on a flavorful journey to learn essential safety skills and gain confidence in the kitchen!
Led by: Ms. Tej & Ms. Kourtney
Cost: $149 plus $20 supply fee*
For ages 12-18.
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*Contact the front desk about alternative payment options. | |
Homemade Ice Cream in a Bag
By: House of Nash Eats
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Ingredients
- 2 Cups heavy cream, half and half, or whole milk
- 1/4 Cup granulated sugar
- 1 teaspoon vanilla extract
- 6-8 Cups ice
- 1/3 Cup rock salt
Toppings
- Sprinkles
- Crushed Oreos
- Mini M&Ms
- Sliced Fruit
- Chopped Nuts
Instructions
- Add the heavy cream, half-and-half, or milk (any combination works as long as it equals 2 cups) along with the sugar and vanilla extract in one of the ziploc bags. Remove as much air as possible and seal the bag well. Squish everything around to mix it up and dissolve the sugar.
- 2 cups heavy cream,¼ cup granulated sugar,1 teaspoon vanilla extract
- Add the ice to the other gallon-size ziploc bag, along with the rock salt. Place the bag with the ice cream into the bag with the ice and seal the outer bag, pressing out as much extra air as you can.
- 6-8 cups ice,⅓ cup rock salt
- Shake the bag for 5 to 10 minutes, squishing and massaging the cream mixture in the middle to freeze it and turn it into ice cream. You may want to wrap the bag in a towel or use gloves to protect your hands. Or play "hot potato" with it by passing it between a few people.
- When the ice cream is ready, carefully open both the outside and inside bags, being especially careful not to let any ice and salt fall into the ice cream. Scoop it into bowls and top with your favorite ice cream toppings and enjoy right away, or add some mix-ins, seal the bag up, and squish it for another minute or two. You can also transfer the ice cream to the freezer for 2-3 hours to get hard and scoopable.
Notes
- Dairy: We like 1 ½ cups heavy cream and ½ cup milk best, but any combination of the above will work.
- Salt: In a pinch, kosher salt or even table salt will work, but rock salt, also sometimes labeled as ice cream salt, works best. Remember to be careful not to let any of the salt get into your ice cream when opening the bag!
- Cold hands: You might want to grab some gloves or a hand towel to hold the bag of ice while you are making the ice cream since it gets really cold on your hands!
- Ziploc bags: Be sure to use the heavy duty freezer safe bags or you might want to double up on the bag holding the ice cream base mixture as an extra precaution so it doesn’t leak.
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Amaryllis Therapy Network | amaryllistherapy.com | |
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