Sep 15 – Highlights

There has been some interest expressed in offering an Irish Dance Program in Kensington. If you are interested in taking a class, please let us know.

We will have a table set up at the Annual General Meeting/Community League Day on Sept 19, 2015.  Come by and see us at that event or you can send us an email: erika.richards2@gmail.com or Allysonkwright@gmail.com.


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Kid’s Halloween Party
Saturday, October 31 2015
1 pm to 3 pm
Kensington Community League
Rink Shack
12130 134A Ave

 

Kensington Community League welcomes all little ghouls, goblins, princesses and clowns to start Halloween off with a party.

Snacks, Games & Crafts.
Come show us your great costumes!

Photos will be taken at this event that may end up being used for social media purposes. If you do not wish your child to be photographed, please let us know at the party.


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Yoga – Kensington’s very popular yoga program will be starting again in the fall. Registration is September 14 before class. For further information, please contact: Allysonkwright@gmail.com


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November 14, 2015
Time:  TBA
Kensington Community Hall
12130 134A Ave

For more information, please email
Attn: Mary Smith


Just a reminder that school is starting up again and so are the reduced speed zones around schools. Remember that during school hours the speed limit drops to 30 km an hour.

Edmonton City Police report that since the speed zones were enacted last year, they have issued over 36,000 tickets and some drivers have been clocked at around 90 km an hour!


Fall Features – It’s almost time to bring in the veggies and start preparing for winter. Or time to hit the local Farmer’s Market to grab some locally grown produce and maybe a recipe or two: Here’s a quick pickle recipe compliments of Doef’s Greenhouse:

1 cup white vinegar
1 cup water
1/8 cup pickling salt
(add chopped hot peppers if desired)

  1. bring this to a boil
  2. fill jar with cucumbers (whole or sliced)
  3. add dill/garlic if desired
  4. add boiling brine to the jars and fill to within 1/8 of the top of the jar
  5. have lids ready in hot water
  6. dry the rim of the jar and the lid before closing the jar
  7. do not over tighten the band
  8. store in a cool place and ready to eat after about 3 weeks

Posted in Newsletter.