Mission Statement
  
To elevate child development to a new level by leading the social and emotional growth and education of young children by providing a safe, welcoming, home-like environment with a caring, educated and professional staff that promotes partnerships between parents, children, and other early childhood professionals. 
October Notes of Interest

Creative Movement:
Creative Movement will be moved from Tuesday the 3rd to Wednesday the 4th due to our preschool field trip to Rader Farms.

Wiener Roast:
We are hosting our annual wiener roast on Tuesday, October 17th. Come enjoy hot dogs, hot chocolate, and smore's on us! Please sign up at the front desk and bring a dish to share. Everyone is welcome!

New Chef:
We have hired a new chef named Jen! She has many years of culinary experience and is excited to share her skills with our kids and families! She and Dee will make an excellent team in our kitchen. Make sure to welcome her if you see her around!

 
 
Upcoming Dates
 
October 3rd: Rader Farms Preschool Field Trip
October 6th: Music classes begin
October 9th: School Age Day
October  14th: SNL @ K1 from 5pm - 10pm
October 17th: Annual Wiener Roast
October 23rd: Spirit Week

 
Closure Dates for 2017 
 
Please click here  to view the Katie's Kids Center Closure list for 2017.
   
  
        


School Age Day

We will be hosting a school age day on October 9th. Please let us know if your child will need care that day. 
Saturday Night Live
At Katie's Kids @ the Links  
Saturday, October 14th 
5:00 -10:00 p.m.

Need a night off? Can't find a babysitter? Katie's Kids would love to help! Saturday Night Live is a Saturday night out for parents while children come to school for dinner and a fun filled movie night! Children ages 3+ have the opportunity to watch a movie and use their artistic abilities to create a masterpiece of their choice! Free play activities will be set up for children under the age of 3 years. If you have any questions please ask administration.
 
 

St. Jude Trike-a-thon 
 
Thank you so much to everyone who helped support our St. Jude Trike-a-thon last month. Between the change drive and your individual fundraising initiatives, we raised $363 dollars to go towards cancer research and the support of children/families receiving care at St. Jude's.  
 
 
The kids had a blast going through the obstacle course on their trikes! 
 
Loose Parts Donations -   
 
Our Focus this Month: 

Keep track of all of those extra parts. We can use them here!
        • Dried flower stalks & Leaves
        • Keys & Locks with keys
        • Packing material
  
We, at Katie's Kids, would like to keep utilizing loose parts in our classrooms throughout the year.  Therefore, we are inviting parents and families that are interested to keep the supplies coming!  If you choose to donate you can drop the materials off at the front desk at any time!
  
Be sure to look through our center for how the loose parts are being used within the curriculum! 
  
Thank you in advance for your donations, we look forward to seeing the creativity that stems from all of the materials!

Reggio Reads...
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Connecting to nature is what Reggio is all about. The following link shows how to use items from nature in play. Feel free to try some of these at home! 
 
October Meals to Go


Balsamic Glazed Pork Loin
Garlic Bread
Snap Peas w/Bacon & Onion
Peach Cobbler
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Sausage & Cheese Stuffed Poblano Peppers
Avocado Orange Salad
Mexican Black Beans
Apple Enchiladas
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Tikka Masala w/Vegetables 
Spiced Cake
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Beef Pot Roast
Potatoes, Carrots, Onions
Rosemary Garlic Focaccia
Pumpkin Chocolate Chip Cookies
Getting Healthier...
At Katie's Kids Learning Center, we are committed to providing the best possible nutrition to you and your family.  We hope you enjoy the following recipe: 
 
Title : Tortellini Primavera

Ingredients:
  • 1 14-ounce can vegetable broth or reduced-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  •  3 cloves garlic, sliced
  • 1 cup shredded fontina cheese or ¾ cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
  • ⅛ teaspoon salt
  • 4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
  • 1 16-ounce package frozen cheese tortellini

 
Directions:
  1. Put a large pot of water on to boil.
  2. Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
  3. Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.
 


Katie's Kids Learning | @ the Links | 309.663.5800 |  Katie@katieskids.net | www.katieskids.net
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