November 15, 2024
November, “Níłch'its'ósí” translates to “slender winds.”
The month of November has brought us together through various events at To’Hajiilee Community School. Don’t forget to join us for To’Hajiilee Week, a celebration packed with activities! Highlights include the TCS pageant contest, a fashion show, student competitions, presentations, a fun walk, and our annual Turkey-in-the-Hole luncheon. The full schedule is available on our social media pages, including our school website and Facebook page.
As the holiday season approaches, let us continue to embody K’é, the spirit of kinship, within our Warrior Family. Take time to connect with your loved ones—enjoy a meal together at the dinner table without gadgets, share stories over tea or hot chocolate, and prepare a delicious meal for the upcoming Thanksgiving holiday. Appreciate the simple joys in life.
Let’s continue to walk in beauty together.
Ms. Phipps, 4th Grade Class
The 4th grade class has had a very busy several weeks. We are continuing to practice math, literacy, Dine Language, Science, and Social Studies. The students are excited for the upcoming holidays. We will begin practicing for the Christmas performance. Parents were very helpful during the field trip to the Pumpkin Patch and bringing in treats for the Halloween celebration. Thank you parents for all you do to support your child.
--- Linda Phipps, 4th Grade Teacher
Pertinent Staff got Training in Arvel eCare
On Tuesday, relevant staff received training on equipment provided by Avera eCare and earned certification to assist registered nurses through telehealth. To'Hajiilee Community School is fortunate to offer this new service to students and staff. With the training complete, TCS can now utilize this resource as needed.
New Staff, Tydrich George
Hello everyone!
My name is Tydrich George. I am the new custodian here at To’hajiilee Community School. I was born and raised in Colorado, and I graduated here in New Mexico from Ace Leadership High School. Some of my favorite things to do are listening to music, hanging out with my friends and spending time with my family. I come from a long line of strong workers and strive to do my best every day.
--- Tydrich George, Custodian
FALL SPORTS BANQUET
The Fall Sports Banquet was held on November 12, 2024, in the gym, where students were recognized for their sportsmanship in volleyball and cross country. Parents and guests enjoyed a delicious meal provided by the cafeteria, making it a wonderful evening celebrating the fall athletes.
Cross Country
Kudos to our Cross Country team for finishing the season strong! The team put in tremendous effort during practice and displayed excellent sportsmanship at every meet.
The following students took part in the State Cross Country Meet in Albuquerque, NM:
Dylan Chapo, Khyran Guerro, Avery Manning, Jay Tee Nelson, Tyler Spencer, and Jamen Werito (Tyson Shorty Jr also qualified but did not participate in the finals).
Special congratulations to Khyran Guerro for securing a top-ten finish in his recent meet—way to go, Khyran!
Thawing Practices
USDA recommends three safe ways to thaw a turkey (from USDA website "Happy Thanksgiving!"):
· Refrigerator thawing: Turkey can be safely thawed in a refrigerator to allow for slow and safe thawing. When thawing in a refrigerator, allow roughly 24 hours for every four to five pounds of turkey. After thawing, a turkey is safe in a refrigerator for one to two days.
· Cold water thawing: The cold-water thawing method will thaw your turkey faster but will require more attention. When thawing in a cold-water bath, allow 30 minutes per pound and submerge the turkey in its original wrapping to avoid cross-contamination. Change the water every 30 minutes until the turkey is thawed. The turkey must be cooked immediately after thawing.
· Microwave thawing: It is not common that a whole turkey will fit in the microwave. If thawing a small turkey or a turkey breast in the microwave, use the defrost setting and follow manufacturer’s recommendations. Cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process, bringing the food to the “Danger Zone”.
On the USDA website "Happy Thanksgiving!" they also include a helpful Thawing Calculator where you can plug in your thawing method and how large your turkey is. This will give you how long it will take to thaw the frozen bird via the refrigerator or cold-water method.
Please note it is not safe to thaw a frozen turkey on the kitchen counter or in hot water.
You can also find more information on thawing practices Here - "Turkey Basics: Safe Thawing"
Cooking Your Turkey
There are several different methods to cooking a turkey. Cooking time can vary depending on the turkey weight, cooking method, if the bird is completely thawed, and if your turkey is stuffed. The USDA website "Happy Thanksgiving!" includes a helpful cooking calculator where you can enter your cooking method, turkey weight, and if your turkey is stuffed to get an approximate cooking time for your bird.
Please note that the USDA does not recommend stuffing a whole turkey due to the risk of cross contamination. Please consider cooking stuffing separately from your turkey. If you do stuff your turkey, please do not do so in advanced, letting stuffing sit inside the turkey for a period longer than 2 hours before cooking can allow for the perfect environment for harmful bacteria to grow.
Oven roasting temperatures for turkeys should be no lower than 325F. The safe minimum internal temperature your turkey should reach is 165F. You should test three places in your turkey to verify it is done, the innermost thigh, innermost wing, and the thickest part of the turkey breast. When all three of these locations temp at 165F or higher, your turkey is done.
Please see the USDA's pages on "Turkey Basics: Safe Cooking" and "Turkey: Alternate Routes to the Table" for more information on best practices when it comes to all methods of cooking a turkey this holiday season.
Storing Leftovers
Improper cooling and storing methods are common ways bacteria is given a chance to grow and cause foodborne illness! It is important to keep all food out of the Temperature Danger Zone, or between 40F to 140F. Leftovers should be put in shallow food safe container and refrigerated at 40F within two hours of being cooked. It is recommended that larger pieces of meat are sliced up to allow proper and quicker cooling.
All reheated leftovers should reach an internal temperature of 165F (or until it is hot and steaming). Leftovers are good for four days, or by the Monday after Thanksgiving, when refrigerated. Leftovers will last up to six months in the freezer.
November 18th
- BREAKFAST: Cereal Honey Nut Cheerios, Blueberry Lemon Crisp Bite, Fresh Grapes, and Choice of Milk
- LUNCH: Nachos, Beans, Fresh Grapes, and Choice of Milk
November 19th
- BREAKFAST: Biscuit and Sausage Gravy, Watermelon Chunks, and Choice of Milk
- LUNCH: Spaghetti, Garlic Toast, Salad, Fresh Strawberries, and Choice of Milk
November 20th
- BREAKFAST: Waffle, Apple Wedges, and Choice of Milk
- LUNCH: Hamburger, French Fries, Apple Wedges, and Choice of Milk
November 21st
- BREAKFAST: Cinnamon Roll, Kiwi Fruit, and Choice of Milk
- LUNCH: Pork Chops, Brown Rice, Broccoli, Cantaloupe Pieces, and Choice of Milk
November 22nd
- BREAKFAST: Blueberry Bagel, Cream Cheese, Orange Wedges, and Choice of Milk
- LUNCH: Turkey and Cheese Croissant, Broccoli Salad, Peach Slices, and Choice of Milk
November 25th
- BREAKFAST: Blueberry Bagel, Cream Cheese, Orange Wedges, and Choice of Milk
- LUNCH: Turkey and Cheese Croissant, Broccoli Salad, Peach Slices, and Choice of Milk
- Turkey-in-the Hole
November 27th
- No School - Thanksgiving Break
November 28th
- No School - Thanksgiving Break
November 29th
- No School - Thanksgiving Break