Monday, October 27, 2008
Friday, October 24, 2008
Here is the finished "blanket".
Sunday, October 19, 2008
Monday: Baked Chicken, Mashed Potatoes with Gravy, Broccoli
Tuesday: Hamburger Stroganoff over Rice, Peas
Wednesday: Burritos, Seven Layer Dip, Mexican Rice
Thursday: Hamburger Steaks with Mushroom Gravy, Green Beans, Fried Potatoes
Friday: Homemade Pizza
Saturday: Penne with Chicken and Broccoli Alfredo Sauce, Garlic Bread, Salad
Sunday: Pork Roast, Mashed Potatoes, Carrots, 90 Minute Rolls
Desserts this week: Apple Pie, Chocolate Peanut Butter Cookies, Banana Pudding Parfaits
Friday, October 17, 2008
The timeline is a large piece of cardboard covered in a stone print contact paper. We then made lines with red ribbon. To figure our the dates for the lines, we took the number of years TOG yr 1 covers and divided it by the number of lines we had on our board. Mom then adjusted the numbers a bit knowing that we would have more on our timeline during the later part of the year. We typed the years on address labels and adhered them to the ribbons.
Here you can see the timeline in our kitchen. It is a good 6 feet tall. Thanks to Homeschool in the Woods http://www.homeschoolinthewoods.com/HTTA/timeline.htm for their beautiful timeline figures and the Mystery of History http://www.themysteryofhistory.com/ for their sewing board timeline. Our timeline is based on their directions.
- 1 cup granulated sugar
- 1 cup brown
- 1 cup canola oil
- 2 eggs
- 1 Tbsp vanilla
Add the following ingredients to the cream mixture:
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups oat (old fashioned works best)
- 3/4 cup raisins
- 3/4 cup dries cranberries
Spoon onto lightly greased or parchment covered cookie sheet. Bake in a preheated 375 degree oven. Depending on the size of your scoop, the average size cookie needs to bake for about 7 to 9 minutes.
**Remove from oven when edges are slightly brown and the middle of the cookie does not look quite done. When to remove it from the oven will be the deciding factor on having a good or bad cookie.
Thursday, October 16, 2008
Wednesday, October 15, 2008
There is nothing like the smell of fresh baked bread, especially as the air turns a tad bit chillier.
This is the family's favorite french bead recipe. It is really quite simple and all the mixing and kneading can be done in my kitchen aid mixer.
Tonight we are having this with baked spaghetti, tossed salad and brownie sundaes. Yummy!
- 1 TBS yeast
- pinch sugar
- 1 cup less 1 Tbs warm water
- 3 cups bread flour
- 2 Tbs sugar
- 1 tsp salt (I use sea)
- 2 Tbs butter (softened)
- 2 stiffly beaten egg whites
- egg yolk and sesame seeds for top
Place yeast and pinch of sugar in the bowl of mixer. Cover with warm water and let sit for about 5 minutes until the yeast proofs (starts to bubble). Add the next four ingredients and mix with dough hook attachment on medium speed while you beat the egg whites. Add egg whites and mix until incorporated. Let mixer knead dough for about 12-15 minutes. Remove to a oiled bowl and let rise until doubled in size, about 1 hour. Punch dough down and break into three equal sections. Roll each section into a rope and braid the three together, tucking the ends under. Let rise in a warm place until doubled in size. Bush with egg yolk and sprinkle with sesame seeds. Baking in a 350 degree oven for about 30 minutes.
Tuesday, October 14, 2008
The girls are at it again with another hands on history craft project. Today they are making cylinder seals similar to the ones found through out ancient Mesopotamia.
Carving the desired shapes and letters into the clay was not an easy task. It gave all us a greater appreciation of the ancient artists who crafted the cylinders we viewed on museum web sites. They are beautifully detailed.
Earlier in the week we used a picture of a cylinder seal from the Royal Tomb of Ur for our weekly Charlotte Mason style picture study. The girls have really enjoyed these studies. The addition of art history and appreciation to our curriculum this year has been extremely beneficial. Thank you Tapestry of Grace!
Above is the impression Sarah's seal made in play dough. Below is Hannah's. Nice job girls!
Sunday, October 12, 2008
The girls had such a wonderful time playing Senet at our Egyptian feast. They were excited to learn about the Royal Game of Ur. We searched for a printable version of the game, but couldn't find one. That was a big disappointment. So they decided to make their own.
You can see a picture of the game found in the Royal Tombs of Ur by Sir Leonard Woolley here http://www.britishmuseum.org/explore/highlights/highlight_objects/me/t/the_royal_game_of_ur.aspx
I think their game is a very good representation of the original.
We found directions to play the game here http://www.gamecabinet.com/history/Ur.html
The project was a lot of fun to make and play. Here is the supplies we used, but you could substitute whatever you have on hand.
- Black Card stock (scrapbooking paper)
- Light Brown Card stock (scrapbooking paper)
- Cream Card Stock (scrapbooking paper)
- Square Punch from Creative Memories
- Cocoa Stamp Pad
- Acrylic Stamps from Close to My Hear
- Circle Cutter from Creative Memories
- 3D Foam Mounting Circles (to make the pawns 3D)
- Black Stamp Pad
- White Colored Pencil (used to make the dots on the black pawns)
- Pencil with Eraser (used the eraser to make the dots on the pawns)
- Paper Cutter
- Air Drying Clay for the Pyramidal Dice
If anyone would like more detailed directions let me know, I would be happy to help you out.
Saturday, October 11, 2008
We headed to the apple orchard with our local homeschool group this past Friday. We were blessed with beautiful weather and a good turn out. Mrs. Hatch gave the group a lesson on apple trees. We found it interesting that next year's blossoms are already on the tree and that if you aren't careful when you pick you can actually break them off.
Here Hannah weighs the basket before picking. Then it was off to pick. The orchard was full of beautiful apples, and a few bees. We picked a great mix of macs, cortlands, empire and northern spy, forty pounds total. Hopefully that will give us quite a bit of apple sauce for the pantry and pie filling for the freezer
And of course we had to give them a try. Rebekah thought apple eating was the best homeschool field trip we have been on in a long time. I lost count of the number of apples she ate.
Then we hiked up to the field above the orchard and had a picnic. The view was breathtaking as you can see.
Thursday, October 9, 2008
We just finished up week 5 in Tapestry of Grace year 1 which included studying the Tower of Bable. Sarah created this cartoon as a picture narration of the Biblical account. It is the first time she ever created a cartoon. She truly enjoyed the assignment and showed her understanding of the event. The cartoon blocks are from a template I downloaded from http://www.donnayoung.org/art/comics.htm
If you are not familiar with Donna Young you will want to take some time to peruse her site. She has tons of wonderful forms to download for FREE!
Wednesday, October 8, 2008
Tuesday, October 7, 2008
Here is our family's favorite recipe. It is a personal adaptation of Crystal Miller's and Catherine Statt's recipes.
Oatmeal Wheat Bread
- 2 cups warm water
- 1 T yeast
- Pinch raw sugar
- 1/3 cup honey
- 1/3 cup olive oil
- 3 T gluten
- 3 T wheat germ
- 2 t sea salt
- 1 cup oatmeal (whirl this in the blender or food processor)
- 3 cup wheat flour
- 3 cups bread flour
In my stand mixer, combine the water, yeast and raw sugar. Let proof for about five minutes until it is bubbly. Add the honey, oil, gluten, wheat germ, salt, and oatmeal. Mix on low until combined. Add three cups of the flour alternating between wheat and bread. I allow the mixer to knead the dough adding more flour a 1/4 cup at a time until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead in the mixer or by hand for another 7-9 minutes.
When you have finished kneading the dough, place in a greased bowl and place in a warm place until it doubles in size. Punch the dough down. Divide into two pieces and shape into loaves and put into bread pans that have been greased (I like to use "pan-ease"). Let the loaves rise until they are about 1 inch above the side of the pan.
Bake in a 350 degree oven for about 30-35 minutes or until golden brown.
This freezes well, but it is so good that two loaves wont last you long.
Sunday, October 5, 2008
Saturday, October 4, 2008
After the reeds finished soaking, the girls laid them in sheets, overlapping the edges slightly. The reeds were quite waterlogged and fragile.
Next, we rolled the reeds between two pieces of cloth. The amount of water that gushed out of them was amazing. We placed the reed mat between layers of newspaper and piled a bunch of books on top. It sat this way for a couple of days, moved only to change the newspaper when it was too wet.
Here is what the mat looked like after drying for about a day. Unfortunately, mom moved the mat into the living room by the wood stove to speed up the process and all the reeds shrunk. Needless to say that was the end of the nice mat that the girls were going to decorate with hieroglyphics. We did get a pretty good idea of the texture the "paper" would have been as we did have a small section of reeds that had adhered. All in all it was a great project for the girls. The effort and time it took to make sure left an impression on them. Hopefully, they will think twice before emptying mom's printer tray for their daily sketch session.
Friday, October 3, 2008
The highlight of the visit was grooming their pony. Hannah was an old pro after her weeks at camp these last two years. What surprised everyone was how comfortable Rebekah was around the horses and pony. She was not going to be out done by her big sister. Just look at her groom that pony!
Watch out Mr. D! We could be in for TWO horses in the near future!