Category: The Punks (page 1 of 3)

The Great House Hunt of 2014

Michael and I have casually visited a few homes in the area over the winter, but with the start of spring comes new market listings. We’re about 5 months out from our current lease being up, so it’s time to get serious. Here’s the first house we’ve visited! As always, to honor the privacy of the current owners and for my own amusement, I’ve given the house a name. We’re calling this one, Casa Crunchy!

(click on the tiny icons to embiggen.)

 

 

It’s been a while since I posted here. Mostly because facebook is easier and I don’t really have a whole lot of time to write blog- posts confettied with pics as I like doing. But lately I’ve become frustrated with facebook and besides, not all of my family and friends are on facebook- actually most of them seem to be leaving rather than joining. And I’ve been getting emails requesting some of the pics I normally share on FB.

On the other side of things, not everyone on FB is interested in my bombing their newsfeed with a thousand photos of houses, so…

So I figure I’ll try to post here instead. Let’s see how it goes.

Nifty (and Free) Youtube vid of Prof Bob Brier teaching Egyptian Mummification

{NOTE: What follows is a lot of babbling. If you’d rather just watch Brier talk about dead things, then by all means, scroll down and hit the play button. }

If there is one thing I love when it comes to homeschooling, it’s free resources, especially good ones! (not the bad ones, though. They suck.) I’ma gonna share a free one with you now- but first I have to tell you why it’s so awesome: A few weeks ago I came across the Teaching Company’s “Great Courses” series. These fab courses taught by the country’s best rated college professors (and two by the highschool history teacher of the year out in California) and according to some homeschool divas I’ve recently met, they’re excellent. The DVDs (or audio CDs, whichever floats your boat or your budget) include lectures about the four majors (maths, science, history, language) as well as some others like music appreciation and art history.

Any-whobers- while I was looking over the curriculum I’ve ALREADY BOUGHT for The Punk this year, said Punk was bouncing up and down and shouting in my ear: MOM! I don’t WANT to learn modern history again! My old school taught me that a bunch of times and it was booooooring! I want to learn about the Egyptians. And also the Mayans. And can we learn about the Aztecs too, because I think they knew the Mayans and the Egyptians. Also the Greeks.

You see now what I go through.

Anyway, after this, somewhat one sided, conversation, I started searching online for Bob Brier– who is the TC’s very popular Egyptologist. If my son wants to learn about Egypt (we’ll set the others aside for now) then by-golly I’m going to find something good about Egypt.

I looked to online videos first because I was hoping to get an idea of Brier’s teaching style when I found THIS. ?

Score!

ALSO: BB’s course The Great Pharoahs of Egypt is on sale right now, 70% off…

Easy buy.

Who needs candy? Cherries: little red balls of joy

Oh joy! Oh happy day! Oh cherries!

I just like fruit, ok?

Ahem. Cherries. They are one of the best things about Michigan. Also the blueberries. And the raspberries. Not the mosquitoes, though.

When we go to the lake every year, one of our must-do activities is fruit picking. There is something about the Michigan soil, farmers love it! It grows pretty much anything. Even children.

Oh look! A child!

Hello, my dear. Have you been growing long?

Yes, Mom. 15 years now.

Hush, you. You’re only 3 years old. I should know.

I’m 15, Mom.

No, you’re three. Here, eat a cherry.

Tart cherries make the best pies. The black cherries are sweeter, and taste better with cake or ice cream or with nothing at all.

The Lake house’s oven is busted, fortunately Auntie Pat brought with her the biggest toaster oven in Texas.

Michael’s Auntie Pat is from Illinois, so I’m not sure how she got Texas’ toaster oven up here. But I’m glad she did. We made a pie in it.

Well, my mother in law made the pie. I just watched.

If you ever need someone to stand behind you and say… so THAT’S how you make pie!– I’m your gal.

It’s true.

Here’s the recipe! {with Mom’s comments included}:

Ingredients
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Directions
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet — in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.

I actually added more cherries than this recipe calls for.

{cherry trivia – secret hover text courtesy of the internets}

 

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