Love is the first fruit of the Spirit and the foundation for all others. It is more than a feeling; it’s an action, a daily choice to care for others selflessly. In our families, love shows through patience, kindness, forgiveness, and support. It mirrors the perfect love God has for us, a love that never fails. As we let the Holy Spirit guide our hearts, our homes can be filled with peace, understanding, and joy. Let’s commit to showing real love to one another, making our families strong reflections of God's beautiful and everlasting love. 

This week the toddlers have been settling back into the routine after the Easter Break. The children were excited to see each other, explore their surroundings and engage with one another.

We set up the sensory tray with sand and water. Each day the children decided what else they wanted to add. This was mostly monster trucks, as they made tracks and jumps. Encouraging them to use their imagination and creativity. Sand and water play has many benefits for development such as motor skills, social and emotional awareness and improving language and speech. 

During the week we also spoke about the importance of Anzac Day. As we read the story Anzac Ted and painted poppies for our room display. We had our first cooking experience with Miss T and helped make Anzac biscuits. Taking turns adding the ingredients and stirring the mixture. Then enjoying the biscuits for afternoon tea. 

We were also happy to have Mrs. Wilson return for our music lesson on Thursday. Most of the children joined in as they sang songs, danced and listened to the story. This Term we have many more exciting activites including Dance, Cooking and Bush Kindy. 

We are looking forward to a great Term 2 and lots of new and exciting learning experiences. 

ELC Fire Evacuation Drill

• Friday 2 May - 2pm 

Mother's Day Stall 

• Collect an order form from the admin desk. All orders due Friday 2 May. Gifts sent home from Tuesday 6 May 

Mother's Day Picnic and Play 

• Wednesday 7 May, 2pm-3pm. Invitation and further details has been emailed. 

Gympie Show Kindy Excursion

• Thursday 15 May. Parent Helpers Needed. Further details to follow 

National Simultaneous Storytime and Under 8's 

• Wednesday 21 May 9-11am. Stan Baker Hall and Grassed Adjoining Area 

ELC Emergency Lockdown Drill 

• Monday 2 June - 11am 

OceanLife Education Incursion

• Monday 16 June,  9:30am Toddlers and younger Pre-Kindy children. 10:05am will be Kindy and older Pre-Kindy children. 

Colour Fun Run (postponed from Term 1) 

• Details will be shared once confirmed 

This peg-a-number game is great for learning basic numeracy. It encourages children to engage with number recognition,  

count with one-to-one correspondence, and learn numeracy association, as well as use fine motor muscles to play. 

On a piece of card write numbers 1-10 or 1-5 depending on the age of your child. Set up your number cards and a pile of pegs on  

a playing surface. A small table or on a rug is ideal. Now encourage your child to choose a number card and attached the corresponding number of pegs to the card. For some children they will be able to read the number or word, for other children they may count the dots to work out how many pegs they will need. Repeat the steps until all the cards are complete and then order the cards from smallest to largest or challenge them from largest to smallest.

TOTAL TIME 30 min | MAKES 25 

INGREDIENTS 

1 1/2 cups (180 grams) spelt flour (or plain wholemeal flour) 

1 1/2 teaspoons baking powder 

1/2 teaspoon bicarb soda 

pinch of salt and pepper 

2 eggs 

1 cup (250 ml) milk 

1/2 cup (60 grams) tasty cheese, grated 

1/2 cup (75 grams) parmesan cheese, grated 

1/2 cup chopped fresh herbs (we used dill, mint and basil)] 

3 cups (375 grams) corn kernels 

1 cup (150 grams) grated zucchini (approx. 2 zucchinis) 

METHOD:  

1. Place the flour, baking powder, bicarb soda, salt and pepper into a large bowl and whisk to combine creating a well in the centre. Add the eggs and milk and whisk to create a smooth batter. Add the tasty cheese, parmesan, herbs, corn and zucchini and whisk to combine. 

2. Heat a large fry pan over low-medium heat and add a drizzle of olive oil to grease. Ladle 1/4 cup measurements of the batter onto the fry pan. Cook for 2-3 minutes or until bubbles begin to appear on the surface of the fritter and the edges begin to set. Carefully flip the fritters and cook for another 2-3 minutes. Or until the fritters are golden and bounce back to touch. 

3. Place the cooked fritters onto a plate lined with kitchen paper and continue frying until no batter remains. 

4. Serve the fritters warm or cold. Freezer friendly.