back at it

 

For those of you interested, here is a list of the curriculum that we will be using this year:

Tapestry of Grace History/Literature- Year Two, Lower Grammar 

Shurley English- level 1 and 3

Spell to Write and Read

Saxon Math-level 2 and level 54 (with DIVE cd)

Nature study- this website will be so helpful.

Art- Drawing with Children

Bible study/character development- Young Peacemakers

Besides that, the girls are again to going to take some extracurricular classes one day/wk like: cooking, spanish, science, karate, and music.

In general, the week went well.  At first, there was a bit of laziness. It took a couple of days to get back into the discipline of our morning routines, sitting still, listening carefully, and working with diligence (I include myself in that).  By the end of the week there fewer off-task moments and we were happily settled in for another year of home-learning.

Hope your families are thriving in your new fall schedules! 

Fan edged hat and gloves

   

Found this quick and easy pattern on Ravelry.  The pattern is also here.  I used Cascade 220 (can't remember the name of the color I used).  I'll definitely make these again.  I am thinking Christmas gifts.

And look here!  I made a hook holder (pattern for this is from Sew Darn Cute).

So much better than looking for them between the couch cushions!

she visits again

The Breakfast Fairy blessed us again.  My girls know that if they "sleep in" (meaning after 7:30am) it is likely that she'll swoop in and whip up something scrumptious.

Anything other than cereal or peanut butter english muffins is pure heaven these days.

I just wish she wasn't so messy! 

Berry Breakfast Cake

1 1/2 c whole wheat pastry flour

1 c white flour

1 1/2 stick of butter

1/2 tsp baking powder

1/2 tsp baking soda

1 c (or so) blueberries (mine were frozen)

1 c (or so) raspberries (again, mine were frozen)

1 T cornstarch

1 egg

1/2 c honey

3/4 c buttermilk (I just used 3/4 cup milk + 1 T lemon juice to make my own buttermilk)

2 T ground flax seeds or wheat germ

4 T raw sugar

Preheat oven to 350 and grease a springform pan. Put fresh or frozen berries in a pan and sprinkle with cornstarch.  Heat until warm and thickened. In a medium bowl mix together the honey, egg and buttermilk. In a large bowl mix flours and cut in butter (I use my food processor).  Set aside about 1 cup of of the flour/butter mixture and stir in the baking powder and baking soda into the remaining mixture in the bowl. Add the wet ingredients to the flour mixture and stir until combined.  Pour about 2/3 of the mixture into the bottom of the springform pan, then pour the berries on top. 
Dollop the remaining batter on top of berries. Stir the flax seeds and the raw sugar into the reserved flour/butter mixture, sprinkle on top of cake.  Bake for approx 45 minutes.  Let cool a few minutes before removing the sides of the springform pan.

Enjoy!