In the Know

PFA Update

Nadine Power, PFA President 

 

As we head into the Term 3 holiday, I would like to thank everyone for another wonderful term of community and connection. 

 

Besides our fantastic CSRs organising events and catch-ups for each cohort, we have operated two successful SHUS openings; celebrated our fathers with the Father’s Day Stall and Breakfast; and supported the JS Production with refreshments - amazing! 

 

I hope you all manage to have a well-earned rest over the break, and I look forward to finishing of 2022 with more great PFA activities and events next term. 

2023 Centenary Fair – Saturday 25 March 

A massive thank you to all those members of our Kilvington community who have volunteered to coordinate a stall at the Kilvington Centenary Fair on Saturday 25 March 2023. 

We still have positions available, so please consider signing up and contributing to this once-in-100-years event. Here are some examples of the types of stalls that we need at the Fair:  

  • Rides Coordination
  • Coffee Van
  • Chocolate Toss

A full list of all the stalls can be found at the sign-up page here. If you have any questions, please contact Nadine Power via npower1616@gmail.com. 

SHUS - 8 October

Need a new blazer? Or a second (or third) summer dress to take the pressure off needing clean laundry? Well head over to our Secondhand Uniform Shop (SHUS) where, thanks to two years of COVID-19, we have a plethora of quality garments for sale in a wide range of sizes. 

 

The next opening of SHUS will next be on Saturday 8 October from 9.00 to 11.00am in Dalton Hall, where the very friendly and helpful SHUS team will be more than happy to help with all your uniform needs. 

 

Please note: No items for consignments are currently being accepted. 

 

If you have any questions, please contact Community Relations Officer, Bianca Lapins, via lapinsb@kilvington.vic.edu.au. 

Kilvington Cares

Our Kilvington Cares cooks often make double batches of meals they're cooking for themselves to generously share with other families in need.  

 

As we head into the warmer months, why not take advantage of the beautiful fresh ingredients that are starting to become available and whip up a dish that is both delicious and nutritious?

 

In this edition, the team suggest a beautiful spring vegetable lasagne that can be eaten fresh, or can be frozen after step 4 or 5 for up to one month. Bon appétit!

 

SPRING VEGETABLE LASAGNE

Prep: 20 mins

Cook: 55 mins

Servings: Four 

 

Ingredients 

  • 30g butter
  • 1/4 cup plain flour
  • 1 1/2 cups milk
  • 1 bunch asparagus, trimmed, thickly sliced
  • 2 zucchinis, cut into ribbons
  • 2 green onions, trimmed, cut into 8cm lengths
  • 1 bunch English spinach, trimmed
  • 10 dried instant lasagne sheets
  • 1 cup frozen peas
  • 250g fresh ricotta
  • 2 roma tomatoes, thinly sliced
  • 2/3 cup chopped fresh basil leaves
  • 1 cup grated pizza cheese 
  • Extra basil leaves, to serve

Method

  1. Preheat oven to 200°C/180°C fan-forced.
  2. Melt butter in small saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring constantly for 3 minutes, or until sauce boils and thickens. Remove from heat. Season with salt and pepper.
  3. Bring a medium saucepan of salted water to the boil. Add asparagus, zucchini and onion. Boil for 2 minutes. Remove with slotted spoon. Drain on paper towel. Add spinach to pan. Cook for 1 minute or until wilted. Remove with slotted spoon. Squeeze out excess moisture when cool enough to handle. Chop roughly.
  4. Cover the base of a 20cm x 28cm (8 cup- capacity) ovenproof dish with 2/3 cup white sauce. Layer 1/4 lasagne sheets trimming to fit. Layer asparagus mixture, peas and 1/3 ricotta. Top with 1/3 of remaining lasagne sheets, 1/2 spinach, and 1/2 remaining ricotta. Repeat. Top with remaining lasagne sheets and remaining white sauce. Arrange tomato and basil leaves on top. Sprinkle with cheese.
  5. Bake for 45 minutes or until golden and pasta is tender. Serve with extra basil leaves.

If you would like to sign up as a Kilvington Cares cook, you can do so here.

Hospitality for ELC Production

The PFA will be providing refreshments in the Staff Lounge on Monday 17 October before the ELC Production of Home is Where the Heart is.

 

We need some help selling drinks and snacks, so if you are able to help out from 5.00 to 5.30pm, please sign up here. Thank you. 

Hospitality for JS Production

A big thank you to Carrie Fowler and her team of helpers for providing refreshments to guests at the wonderful Junior School Production of Frozen Junior. Your time and efforts are very much appreciated!  

Dates for your Diary

  • Term 3 concludes – Fri 16 Sept 
  • Term 4 commences – Mon 3 Oct
  • SHUS – Sat 8 Oct
  • PFA Meeting – Tues 11 Oct
  • CSR Meeting – Wed 19 Oct
  • PFA Teacher’s Day Morning Tea – Fri 28 Oct
  • SHUS – Sat 5 Nov
  • PFA AGM & Volunteer Thank You Event – Tues 22 Nov
  • SHUS – Sat 3 Dec