February 2023
Month in Pictures
Wild Club
We are super excited to be running our Wild Club in Weston on Thursday 9th March. This has been really popular in some of our other sites and we look forward to welcoming some of our Weston families along.
This date is unfortunately full but we have had lots of interest and hope to be able to offer another date in the near future.
Admins
I am sure you have spotted some new faces in our office over the past few weeks, We are lucky enough to now have two admins who have taken on the role with us. Becky is familiar with the nursery as she has a little boy who attends as well as a daughter who previously did. Becky works Monday and Tuesday 8-6pm and Georgina (George) works Wednesday, Thursday and Friday 8-6pm. George has worked for Snapdragons for 7 years as a nursery nurse before deciding to take on this new challenge as the Nursery Admin.
Say a big hello next time your in.
World Book Day
We can’t wait to see all your lovely costumes and spend the day reading some of our favourite books together.
Introducing Poppy and Louie!!
We are delighted to let you all know that Lydia and Ben welcomed their twins Poppy and Louie into the world in January. The family are doing well and the twins have already popped into the nursery for some cuddles!
Chefs Corner
Chicken Stroganoff
Ingredients (Serves 4)
2 tbsp Olive Oil
4 chicken breasts chopped into chunks
1 onion finely chopped
4 crushed garlic cloves
1 tbsp sweet paprika
300ml chicken stock
2 tsp Dijon Mustard
300ml double cream
handful or curly parsley
300g of chestnut mushrooms
pinch of fresh Tarragon.
Method
Heat half the oil in a frying pan and fry the chicken over a medium-high heat, adding the Tarragon half-way through cooking. Stir frequently until golden brown. Season and transfer to a plate.
Heat remaining oil and lower heat to medium. Fry the onions and mushrooms for 6-8 mins until softened, then stir in the paprika and garlic. Fry for a minute until fragrant, then pour in the stock and add the mustard. Tip in the seasoned chicken and all the resting juices, and simmer for 5-6mins until reduced slightly and chicken is cooked through.
Over a low heat add the cream and stir in to form a creamy sauce, bringing to a simmer for a few minutes. Finish by sprinkling the fresh parsley over the top.
Serving Options
Potato Mash
Long grain rice
Pasta
Upcoming Dates
World Book Day - 2nd March
Wild Club - 9th March
Concept Photography - 15th and 16th March
Bath School of Ukulele
We were very lucky to have Lucy and Angelique visit us who came to run a ukulele workshop with our some of our preschool children. At Bath School of Ukulele they strongly believe that early introduction to music has huge benefits including boosting confidence, connection and self-esteem.
With funding from the Arts Council, they have been able to bring this to children in the local community and inspire both adults and children to continue their musical journey.
The children loved trying a new instrument and strumming along to the story, we were even gifted our very own Ukulele’s to keep practising. Keep an eye out for our progress.
To learn more about Lucy and Angelique’s Ukulele workshops check out their social media and website
Front Door
Thank you to all of you who are ensuring that the door is closed behind you. Can we politely ask though that this door is not forced closed, it has slow closing safety measures on to ensure that no children or adults fingers are caught in this.
We have had to fix this recently as this mechanism has broken due to force being applied to it
Nominate your Superstar
We love to hear from our families across Snapdragons about excellent service they have received. If someone at the nursery has impressed you, please fill in their details below and submit to the nursery. We run a rewards scheme for our teams and they can earn gifts by receiving nominations!
Tell us about your snappies superstar