Hello Wildcats!

We are glad to be together again. Summer breaks can be rejuvenating and relaxing, but I like having you on campus.

Our theme this year is ‘WILD About Learning’. We expect all students to learn, all teachers and staff to learn, and all administrators to learn. We are growing together.

We recently held our first 6th Grade Summer Bootcamp in July and about half of the incoming 6th graders attended--as did many of their parents. It was a great experience for everyone and we look forward to repeating it each summer.

We have a success belief that we repeat each morning after the pledge:

I am success

Success is me

I am in charge of my destiny

I am a Wildcat

One of the speakers from Read 180 made a similar statement to that during our training day and so we tweaked it for our Wildcat family.

It is up to each of us to make our days the best we can. It is up to each of us to challenge ourselves to learn. It is up to each of us to persevere and keep moving forward when we begin to struggle.

I am proud to be in this pride; we are one team and one family.

WE ARE! WILDCATS!

Your Principal,

Mrs. Bennington

August 31

September 28

October 26

November 30

December 14

January 25

February 22

March 29

April 26

May 10

For information regarding Wellness Wednesdays, visit our website.

Advanced Health students have been learning how to perform vital signs that include pulse, respiration and blood pressure. The class will be learning Medical Terminology next week and we will have voting next week for HOSA officers to prepare for medical competition in April. Good luck to all that campaign and prepare speeches.

Happy Month of September! This is Mr. Uphoff coming to you from the “Culinary Corner!” First, I would like to thank all of you who have so generously given your donations to support the Culinary Arts program this year. Your generosity has given me the ability to purchase the ingredients necessary, giving your student as many opportunities as possible this semester, to learn simple and fun recipes that they are willing to cook for you at home. Without your support, this program would not be possible. So far, the students have had a lot of fun learning the possibilities of the wonderful egg. They have learned to cook the perfect, fluffy, and sometimes cheesy, scrambled eggs. Currently, they are in the process of learning how to make the perfect fried egg, for the delicious and iconic, “Bacon, Egg, and Cheese Biscuit Sandwich.” Stay tuned for next month, because we are making homemade pancakes. They will have the difficult choice of making them with bananas, blueberries, or chocolate chips, and of course, we won’t forget the butter and whipped cream on top. I will also share with them my homemade meatball recipe, along with a simple and fresh homemade marinara sauce, where we will make the classic “Spaghetti and Meatballs.” I will then show them the beauty of leftovers, where they will make a “Meatball Slider with Mozzarella Cheese.” My intent is always that they will offer to show you these recipes at home.

This month's highlighted recipe is “Cowboy Caviar” with homemade tortilla chips. I made it for them, and it was a big hit! It is a great appetizer or dip for any occasion, especially good with the upcoming football season that is just around the corner!

Cowboy Caviar

Ingredients

· 3 Roma tomatoes seeds removed, diced

· 2 ripe avocados diced

· ⅓ cup red onion diced

· 15 oz black beans rinsed and drained

· 15 oz Pinto Beans rinsed and drained

· 15 oz Sweet Corn (recipe called for frozen)

· 1 bell pepper diced (I used half a green and half an orange or yellow, but color doesn’t matter)

· 1 jalapeno pepper seeds removed, diced into very small pieces

· ⅓ cup Cilantro finely chopped

DRESSING

· ⅓ cup olive oil

· 2 tablespoons lime juice fresh preferred

· 2 tablespoons red wine vinegar

· 1 teaspoon sugar

· ½ teaspoon salt

· ½ teaspoon pepper

· ¼ teaspoon garlic powder

· Tortilla chips for serving

Instructions

1. Combine tomatoes, avocado, onion, black beans, black-eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.

2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.

3. Pour dressing over other ingredients and stir/toss very well.

4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

WAWA

Two Meatballs in the Kitchen

7-11

Iguana Mia

Super Target

Garden Club of Cape Coral

Sam's Club

Stuff A Bagel

Publix Supermarket Charities

Pelican's

Rosales Flowers

Chic-Fil-A

Jason's Deli

Staples

Yucatan Grill

El Rio Golf Club

Farmer Joe’s

Sylwia's Ice Cream Parlor

Headpinz of Cape Coral