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:
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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
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in
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Call 503-288-0033
or email ads@portlandobserver.com