I was gone for four days at a funeral and while we were away we adopted a battered Australian Shepherd – so my evenings/blog time has been taken up with catching up from my trip and our new dog, Rosa.

We’ve been making math problems with unifix cubes and writing math sentences on the board.

Asher concentrates:

Jackson said; “This is the only reason I come to school.” – YEAH RIGHT!

We tried using motion and inertia to get a marble to stay in a cup without a bottom:

We made mosaics with our glass from Village Green Nursery:

Harriette painted a portrait of me:

We studied Sea Plant Life:

We’ve been playing hang man build a woman/cat/dog/baby etc – we LOVE this game:

We went ice fishing with ice, water, salt and a string:

We’ve been reading “Ask the Bones” and some have been a bit scared so we broke the group in two but some of us are LOVING IT so much!

We’ve also been reading the “Miss Nelson” books, “Henry and the Underground Railroad,” and “A picture book of Harriet Tubman.”

Me made Oatmeal Soda Bread:

OATMEAL SODA BREAD

                              Yield:  1 loaf
INGREDIENTS
2 ½ cups Oats

1 ¾ cups Buttermilk
2 cups  All purpose flour

½ cup  Cake flour

½ cup  Whole wheat flour

¼ cup  Brown sugar

1 ½ tsp  Baking soda

1 ½ tsp  Cream of tartar

1 ½ tsp  Salt

2 Tbsp  Butter, softened
1 Tbsp  Butter, melted (for the crust)

DIRECTIONS

  1. Put 2 cups of oats in a bowl.  Add buttermilk and mix well.  Allow to soak for one hour before proceeding.
  2. Preheat oven to 400.
  3. Whisk flours, the remaining ½ cup oats, sugar, baking soda, cream of tartar and salt together in a large bowl. 
  4. Cut in the softened butter with a fork or your fingertips until the mixture resembles course crumbs.
  5. Add the soaked oats and stir with a fork until the dough comes together. 
  6. Turn dough out onto flour-coated work surface.  Knead for about 12 turns, just until dough is cohesive.  (Do not overwork the dough – it shouldn’t be smooth.)
  7. Pat the dough into a 6 inch round.  Place on a parchment-lined baking sheet.
  8. Using a sharp knife, score the top of the loaf in an “X” shape, about ¾ inch deep.
  9. Bake until the loaf is golden brown and a skewer inserted in the center comes out clean, 45-55 minutes. 
  10. Immediately upon removing the loaf from the oven, brush the top with the melted butter.
  11. Cool to room temperature before slicing (about 45 minutes.)
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