Magazines Used for Learning – Please Donate
If you have any old magazines laying around the house why not donate them to CRA instead of throwing them away. Magazines are great to use for all kinds of literacy and/or art activities!
Teacher of the Month
Teacher of the Month
Ms. Shannon is February’s Teacher Of The Month. Ms. Shannon is our lead teacher in the three year old room. Shannon is a creative person who like to use silly songs and fun props to make her teaching memorable. She is doing an awesome job preparing the children for VPK.
Important Dates to Remember in February
Holiday Closure:
Coral Reef Academy will be closed Monday, Feb 20th, in observance of President’s Day.
CLOSED Jan 16 – Reminder
Just a Friendly reminder we will be closed on Monday January 16th for Martin Luther King Jr.
January 16th, 2012 CLOSED
January 16th is Martin Luther King Jr. Day, the Public schools are closed and so is Coral Reef Academy.
Special of the Month
If you enroll your child/ren during the Month of January, the second week one child’s tuition will be waived! This is a great deal so tell your friends and family.
CLOSED DEC 26
Coral Reef will be closed December 26 as well as Jan 2. We hope all our families have a great holiday! Be very safe, as always!
How to get a FREE week of tuition for your child
If you refer a family to our center you will receive a free weeks tuition for one child!!!!
Don’t Toss Those Pumpkin Seeds
Don’t toss those pumpkin seeds! Toast or roast pumpkin seeds in your microwave in no time at all. They can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber.
Prep Time: 10
Cook Time: 1
Ingredients: Pumpkin seeds ~ Cooking spray ~ olive oil ~ or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Preparation: Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.
- Preheat oven to 250 F. Line a baking sheet with non-stick foil.
- Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
- Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
- Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
- If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.








