Our Kids Private School Expo

To preschool or not. What kind of preschool. What’s the difference between Montessori and Waldorf? Should I send my children to private school for the long-term? How do I pick a private school? Can I afford private school? These are all questions that you can have answered at the Our Kids Private School Expo.

There are so many school choices available to parents , and now you can see them all under one roof. The Toronto Private School Expo is the place to meet private and independent school leaders, find out about the admission process, learn about scholarships and more.

If you’re thinking about picking a school for your child you should attend your event. Seasons Family Centre is pleased to offer our community free admission when you pre-register. See the details below.

http://www.ourkids.net/expo/email/2012/General/ourkids-toronto-seasons.html

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Halloween Cookie Decorating Workshop

We’re hosting a Halloween Cookie Decorating Worshop on Sunday from 1-3pm. All ages are welcome (including adults)! If you’re interested please contact us at info@seasonsfamilycentre.com

Cost: $30 per participant

(pictures are from last year’s great Cookie Decorating Workshop)

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Seasons Spooky Haunted House is Back!

We are hosting our annual Spooky Hanuted House on Sunday, October 28th from 4-6pm. Come join us for some yummy treats, crafts and of course a good ol’ fashion scare in our haunted house. Suitable for ages 3+ up (don’t worry, we turn the lights on for the wee little ones)! For those under 3 we do have yummy treats and crafts they are welcome to participate in! If you have any questions please email us at info@seasonsfamilycentre.com 

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Butternut Squash Soup

One of the great things about Fall is all the delicious recipes out there! What we love most about this butternut squash soup recipe is that it’s so easy and only takes about 30 minutes!

 

Ingredients

1 Butternut squash (2-3 pounds) peeled and seeded

2 tbsp of unsalted butter

1 medium yellow onion chopped

6 cups of chicken stock

Salt and freshly ground pepper

 

Directions

1. Cut squash into 1-inch chunks

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2. In large pot melt butter

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3. Add onion and cook until translucent, about 8 minutes

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4. Add squash and stock

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5. Bring to a simmer and cook until squash is tender, about 15-20 minutes

6. Remove squash chunks with a slotted spoon and place in blender and puree

7. Return to  blended squash to pot

8. Stir and seasons with salt and pepper and serve warm.

 

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