Reading and writing our own comics (especially for those who find writing and journaling grueling.)
Asher found Calvin all too familiar and laughed hysterically for the hour he spent reading all about their adventures:
If you have any (non-violent type) comics, bring them in for our comic table.
A page from Harriette’s comic book:
Lookie, lookie, peas:
Onions and nasturtium:
Dice math problems (a huge hit) :
In pairs, each partner rolls a die and then they add the amount rolled on one die with the amount rolled on the other die and then they write down the math problem they created with each roll.
“Michelle, I’m TOTALLY into sewing!” ~Asher
Sophia’s lovely 1030’s wool material bag for her mama for mother’s day:
Asher’s bag for his dad:
All of our beautiful sewing projects:
Cooking with Kathleen:
Cheddar Cheese Crackers (recipe below):
This past week we’ve been reading to each other at circle time as well as reading to other classes and to the seniors at Daystar:
Remaking the wheel:
The tadpoles are gigantic but too fast to photograph:
CHEDDAR CHEESE CRACKERS
¼ cup Cornmeal
¾ cup All purpose flour
1 Tbsp Poppy seeds
¼ tsp Cayenne pepper or ground black pepper (optional)
¼ tsp Salt
¼ tsp Baking powder
½ stick Butter, cold, cut into small pieces
1 cup Sharp or extra sharp cheddar cheese, coarsely grated
5-6 Tbsp Cold water
- In medium bowl, combine flour, cornmeal, poppy seeds, salt, baking powder and cayenne (if using.)
- Cut in butter with a fork or pastry cutter until mixture resembles coarse crumbs.
- Add cheese and 4 Tbsp water, stir to blend with fork. Add additional water if needed to bring dough together. (Dough should be soft but not sticky.)
- Turn out onto floured work surface and knead gently 4-5 times to combine.
- Form dough into two balls. Using a floured rolling pin, roll out each ball into a 12” circle.
- Cut out shapes using cookie cutters or biscuit cutters. Gather scraps and reroll as necessary to use up dough.
- Place shapes onto parchment-lined cookie sheets. Prick each cracker a couple of times with a fork.
- Bake at 400 degrees for 12-15 minutes, rotating racks halfway through, until crackes are a pale golden brown. Immediately remove crackers from pan and cool on wire racks.
- Once cooled, crackers can be stored in an airtight container at room temperature for several days. If they get chewy, you can recrisp them in a warm oven.