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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 30, 2019)
January 30, 2019 Page 15 for Critter Club Preschoolers Beginning Feb. 11, kids ages 3 to 5 can enjoy the Oregon Zoo’s newest camp offering: Critter Club. “Preschoolers are natural ex- plorers,” said Alison Heimowitz, the zoo’s school and teacher liai- son. “And Critter Club taps into Photo by courtesy c arli D aviDson , o regon Z oo . The Oregon Zoo’s newest camp offering, Critter Club, is designed for kids ages 3-5. F OOD that proclivity in order to help cul- tivate the skills and passion that will shape tomorrow’s conserva- tion leaders.” Each three-day class — devel- oped specifically for little ones and led by education profession- als — features imaginative play, movement, storytelling and live animal interactions. “What’s the Buzz?” focuses on bees, butterflies and other import- ant pollinators. For “Safari Ad- venture,” kids ride a magic Jeep to the savanna in search of African wildlife big and small.. For more information or to register, visit oregonzoo.org/crit- ter-club or call 503-220-5774. Avalon Flowers 520 SW 3rd Ave., Portland, OR 97204 • 503-796-9250 A full service flower experience Cori Stewart-- Owner, Operator • Birthdays • Anniversaries • Funerals • Weddings Open: Mon.-Fri. 7:30am til 5:30pm Saturday 9am til 2pm. Website: avalonflowerspdx.com email: avalonflowers@msn.com We Offer Wire Services Providing Insurance and Financial Services Home Office, Bloomington, Illinois 61710 Ernest J. Hill, Jr. Agent 311 NE Killingsworth St, Portland, OR 97211 503 286 1103 Fax 503 286 1146 ernie.hill.h5mb@statefarm.com 24 Hour Good Neighbor Service R Savory Chicken Vegetable Strudel Ingredients: • • • • • • • • • • • • • 2 cups diced cooked chicken 1/2 cup shredded carrots 1/2 cup finely chopped fresh broccoli 1/3 cup finely chopped sweet red pepper 1 cup shredded sharp cheddar cheese 1/2 cup mayonnaise 2 garlic cloves, minced 1/2 teaspoon dill weed 1/4 teaspoon salt 1/4 teaspoon pepper 2 tubes (8 ounces each) refrigerated crescent rolls 1 large egg white, beaten 2 tablespoons slivered almonds Directions: 1. In a large bowl, combine the first 10 ingredi- ents. Unroll crescent dough and place in a greased 15x10x1-in. baking pan; press seams and seal to- gether, forming a 15x12-in. rectangle (dough will hang over edges of pan). 2. Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. 3. Brush dough with egg white; sprinkle with al- monds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm. State Farm R Advertise with diversity in The Portland Observer Call 503-288-0033 or email ads@portlandobserver.com
