News for November 2009

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Edited: November 25th, 2009

The History of Millbrae Nursery School

In 1938, a group of mothers and fathers desired a rich and meaningful play and learning experience for their preschool children. Millbrae Nursery School was born. The fledgling school bore no physical resemblance to our school as it is today, but its ideals provided then, as they do now, a safe and attractive place where a child finds equipment for active play and where books and creative media for quiet play are available to his curious and expressive nature. A child learned then, as now, to use his body; to cope with his own feelings and emotions; to get along with others; to satisfy his curiosity; to widen his experience; to accept limitations; to communicate with others; to grow in self-confidence and self-reliance.

The school has reached its 70th year of serving children and families and is going strong with three classes. The school is constantly changing to meet the needs of the children and their parents. Extended care is available for working parents and for other parents in the school who need it on an occasional basis.

Millbrae Nursery School provides you with an opportunity to share a wonderful experience with your child. You can enrich your life as your child enriches theirs; sharing their education during the formative years when parent participation really makes a difference in the development of their character. The families involved in Millbrae Nursery School continue to experience a rich and meaningful play and learning experience for their children, as well as support and learning experiences for themselves. Millbrae Nursery School truly enbodies a place where everyone can grow and learn.

Edited: November 23rd, 2009

Pumpkin Bread Recipe

Ingredients

1 1/2 cups (210g) whole wheat flour
1/2 teaspoon of salt
2/3 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (1/4 L) pumpkin purée *
1/2 cup (1 dL) olive oil (really. Extra virgin, fully flavored)
2 eggs, beaten
1/4 cup coconut milk (not allergenic, googled it first)
2 teaspoons Trader Joe’s pumpkin pie spice
1/2 cup (1 dL) chopped walnuts (I omitted that for the bread I baked for the school of course)

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil (I used a pyrex glass dish). Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Freeze whatever you don’t use for future use, or dice it, put a little melted butter and some salt on and serve it as a side dish. Fakin’ Bacon bits (and I suppose real bacon bits too) taste really great on pumpkin.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda and baking powder.

2 Mix the pumpkin, oil, eggs, coconut cream, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

(I tripled the recipe, and used a round, larger pan and had to bake it quite a bit longer…)

Edited: November 18th, 2009

Please Donate!

eScrip Families remember to sign up or renew today! For eScrip Program information, or to sign up online visit www.escrip.com and begin earning fundraising dollars to help our school.

Donate your used, unwanted cell phones and printer ink jet cartridges. Save the environment and help our school.

Please save your Tanforan receipts and put them in the blue box.

Our Amazon bookstore is active now, please use us as your shopping portal!

Get started at ShopWithScrip.com

Please see our complete wish-list here!

You can also see a list of our current sponsors and donors.

And last but not least – our fundraising solicitation letter.

Edited: November 16th, 2009