Today, we went shopping for the homeschool co-op’s general supplies. We all added money “to the pot”, so to speak, to save money on supplies that are cheapest when bought in bulk. Here you can see construction paper, pencils, binders, and manila folders. There are also flattened, emptied tissue boxes to be used for dioramas this year. These have been being saved since January!
We are involved with the Schola Rosa Homeschool Cooperative this year, and we enjoyed a successful information meeting today! In the co-op we will be studying ancient and classical history and animal science in detail, and we will be doing work in other subjects as well. We are excited to be involved!
Our favorite trail to hike at the Shenandoah River State Park is Overlook Trail. This trail is great for toddlers and young children, and a stroller is manageable, though there are a few steep inclines and some rocky paths. As a reward, we always go down to the river to put our feet in, but this day was particularly warm…the children ended up in the water head over heals!
- 1 T olive oil
- 2 cans of Tuna Fish
- 1 T salt
- 1 onion
- 1/2 c. flour
- 1 box (1 lb.) pasta
- 1 t. Worcestershire sauce
- 4 drops hot sauce
- 1 T spicy mustard
- 2 cups cheese
- 1 large tomato
Sautee Tuna, salt, and onion in olive oil. After Tuna is cooked, add the four and stir. Pour in enough milk to cook the pasta, the pasta, sauces, and mustard. Once pasta has cooked, slowly stir in cheese and set aside from the heat. Add chopped tomato to top. Just before serving, stir the entire dish. Serve hot.
With these hot summer days, it is important that we remain hydrated and that we restore our nutrient and mineral stores. Kambucha is a wonderful and natural way to help your body in the summer. You can find out more about Kambucha here! This is our 5 gallon jar that we keep going throughout the year.
We dislike wasting food around our house, so even when bread becomes stale, there is a use for it! This tasty casserole is a family favorite and can be made with any bread that has become too dry or stale. In fact, the drier, the better! Since this can be mixed the night before breakfast, I especially enjoy it! I wake up early, put it in the oven, and have some quiet time before the rest of the family wakes up.
How to make it: Simply crumble your bread into a large baking dish. Sour Dough Bread is the best for this, but any old bread will do (white, wheat, hot dog and hamburger buns, etc.) Sprinkle cinnamon all over, and add a fruit of your choice. This is also great with cream cheese!
Finally, whisk together 4-5 eggs and 3-4 cups of milk, and pour over the bread mixture. Let sit overnight, then bake (covered with tinfoil) at 400 degrees Fahrenheit for 45 minutes to 1 hour. You want it to be moist, but not under-cooked.
The more and more I have looked at the ingredients in herbal teas, the more often I have had the thought: “Hmmm, that is growing in my yard…” Finally, I had the thought: “Why don’t I just dry those herbs and make my own tea?” This is exactly what we are doing now!
#1, who is becoming quite the herbalist, was sent out to collect red clover flowers to dry. We have lemon balm and mint drying as we speak, and there is calendula and echinacea still to be harvested. I am a fan of fruit teas, so we will dehydrate blueberries and apples to add in as we desire.
How do you dry herbs for tea? We simply hang dry them like culinary herbs. Once they are completely dry, we separate the leaves from the stalks and crush the leaves slightly. The tea leaves are stored in an air-tight container (zip-lock bag or glass jar). When it is tea time (every day at 3:00!), I take the leaves from the jars and add them to the tea pot. Pour boiling water over the leaves and let steep like any other tea from a box. You might like to invest in a tea strainer, however, so you do not have leaves in your tea.
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