LLS WITH ORIGAMI
November Health Solutions Walk-In Event Nov. 13–17, 9:30 a.m. to 4 p.m. 3226 28th St. SE, Kentwood, MI 49512 Join us for our FIRST Health Solutions walk-in event! Complimentary 45-minute meetings to assist those who are seeking information about 2024 Marketplace and Medicare options. No scheduling required. Questions? Call the team at 616-514-3831! December Virtual Event: Market Update Release Dec. 8, 12 p.m. From the comfort of your own home! No in-person First- Friday event. A market update from one of our advisors and a Gradient Investments portfolio manager will be released via email at 12 p.m.
Encourage a mathematic mindset. The shapes and measuring involved in origami are also an incredible way to implement geometric concepts, terms, and formulas. For older kids, you can make origami a geometry lesson! Use different geometric formulas and apply them to various paper shapes. This will help students better visualize and understand these mathematical concepts. Get started. There are endless resources online or at your local library to create age-appropriate origami activities. While you can purchase special origami paper, you can also use standard paper and scissors to cut sheets into the proper size. Fill your table with a rainbow assortment of colored papers and let your kids pick the origami shape of their choice. Before you know it, origami rabbits and birds will be lining your shelves!
Karren's
BUTTERNUT SQUASH RISOTTO
Inspired by FeastingAtHome.com
Ingredients
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2 cups butternut squash, cubed 4 tbsp olive oil, divided
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1/2 tsp salt
1/4 tsp pepper 1/2 tsp nutmeg
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2 cups sliced leeks
5 cups veggie or chicken stock
4 garlic cloves, chopped
2 to 3 handfuls spinach 1/4 cup grated Parmesan cheese (optional)
8 sage leaves
1 cup Arborio rice
Directions
1. Preheat oven to 400 F. On a parchment-lined sheet pan, toss squash with 2 tbsp olive oil. Roast until tender (30 minutes) and set aside. 2. In a Dutch oven, heat 2 tbsp olive oil over medium heat and add leeks. Sauté until tender, then add garlic and sage. Sauté for 2 more minutes. 3. Add rice and sauté for 1 minute, stirring. Add salt, pepper, and nutmeg. Add 1–2 cups of stock to cover the rice and bring to a simmer. Cook until the liquid is absorbed. Continue to add broth 1 cup at a time, stirring occasionally until rice is plump (20 minutes). Stir in spinach, roasted squash, and Parmesan cheese.
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