Prep Steiner 

These last couple of weeks the children have been finding their rhythm in the classroom work and finding more ways to interact with each other through creative play. The children met their buddies in Class 5/6 last week who kindly read them picture books outdoors.

This week the children were also lucky to have Class 2 students and one Class 3 student visiting from Lucy’s class while the rest of their class were on camp. 

With the theme of Easter this week we dyed eggs with beetroot, turmeric and red cabbage (the red cabbage was the most successful), made hot cross buns and Easter baskets. The children used cooked eggs to dye but you could try doing this at home with uncooked eggs and blowing them once dyed so you can keep them for longer. Recipe below if you want to try at home.

Thank you to everyone who came along and brought delicious treats to our Harvest Festival on Monday.

We hope you all have a wonderful holiday break!

Red Cabbage dyed eggs

You will need:

¼-½ red cabbage

Water

Vinegar

Soft leaves or flowers to decorate eggs

Stocking or larger than egg sized piece of cloth for each egg

Rubber bands

Directions:

Chop up a quarter to a half red cabbage (depending on how many eggs you want to dye)

Place in a saucepan.

Cover with water and add ¼-½ cup of vinegar

Bring to the boil and simmer for 30 min

Allow cabbage liquid to cool and strain.

Once cool add eggs that have leaves or flowers pressed into the surface and cloth tied around them, make sure they stay submerged in the liquid.

Let eggs sit in the liquid overnight (room temperature is good but fridge would probably be ok too).

The next day, unwrap your eggs and admire the patterns.