2021 Magazine

62 | Edition No. 24 | 2021 LIBRARY “Reading is the gateway for children that makes all other learning possible.” Every year it is a privilege to witness the miracle that is the Grade 1 reading journey. The children start off with single sounds. Then follow the first blends and very soon they are ready for their first chapter books. It is such a privilege to then feed these first tenta - tive flames with a variety of the enticing children’s books that we have available. Soon they find their own way and develop personal preferences. How fortunate we are to have beautifully stocked librar- ies that cater for every step on the path! As our libraries moved from one celebration to the next, we harnessed everyone’s creativity and wore our books and stories like warm comfortable blankets insulating us from a rather anxious world out there. This year we relished being at school on World Book Day and made the most of dressing up as book characters. Visiting authors engaged with our readers online - in fact, the number of local and international authors that we met was one of the most exciting aspects of this year’s reading adventures. JUNIOR CHEFS Cooking with Chef Kerry! It has been such a wonderful experience to have the Junior Chefs back in the kitchen again after such a long time. The year started off online with fantas- tic recipes for our home kitchens. It was great to see so many of our Junior Chefs and their families taking part in making some delicious treats. Quarter 2 began with loads of excitement, as we were back in the Junior Chef class- room. Our learners could not wait to be back in the classroom to learn new tech- niques and skills. Undoubtedly the highlight was making yummy donuts, beautifully decorated with sprinklings of sweets and icing. Quarter 3 we also experienced some traditional South African food and made Mieli- etert to celebrate Heritage Day, the perfect accompaniment for a braai. Our parents also gave such wonderful feedback when their chefs brought home marinated chicken kebabs with a herby couscous salad. Our last quarter always ends on a high note as we prepare for all the delicious holiday treats. Our Junior Chefs delighted in making a scrumptious Apple Fritter cake and a beautiful star gingerbread tree. I am sure that given all the skills and knowledge that the chefs have gained online and in the classroom this year, they are sure to whip up some delicious snacks during the holidays. Kerry Kemp ENRICHMENT Barack Obama