Things about health visitors and school nursing...
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Things about hearing loss in children...
Things for children with special needs...
We don't normally advertise specific companies but thought those of you dealing with children with special needs and their parents/carers might be interested to know that Marks & Spencer will be launching a range of clothes for children including sleep suits, vests, bodysuits all with poppers for easy accessibility and they will be made for children up to 8yrs. The range is due to be launched sometime in the Spring.
Things new...
The new season of Journal Club starts on Thursday 18th Feb 8:00 -9:00 and will be an introductory session. So if you are new or you know someone starting at SCH soon or you have always wondered what journal club is but have been to afraid to ask.... then come along to this session...muffins will of course be available. The session originally advertised for 27th January has been cancelled.
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This is Zeno: The Robot Tutor Meet Zeno the humanoid robot! In this interactive scenario, developed by Sheffield Robotics, Zeno acts as a personal trainer to teach children about exercise and healthy eating. Zeno encourages children to take part in three brief physical activities and can give feedback about the energy involved in each of these. Children can further talk with Zeno to solve a quiz about healthy living. This event is suitable for children old enough to attend primary school. Saturday 19 March - Sunday 3 April 2016 Weston Park Museum (Installations accessible during Museum opening hours)
Food for skiing...
La Tartiflette, for 4 people
1 reblochon (cheese) - [try Gruyere and brie as a substitute]
1 kg of potatos
3 onions
250 gr bacon bits
salt and pepper
butter
Melt the butter in a frying pan and fry the bacon bits, add the onions, chopped finely, fry with the potatoes. When the potatoes are nearly cooked, put them in a low oven proof dish with the bacon bits and onions then cover with the grated reblochon. Cook this in a very hot oven, until the cheese has melted and browned. Serve with a green salad and a little Savoie dry white wine
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