Tuesday, May 25, 2010

The May Pole High!

What a Fun May Day!

As the families arrived, each with a bounty of cut flowers, the teens prepared for chemistry class and the flowers were loaded onto the picnic table. Nasturtiums, lavender, daisies, lilies, more than I can recall. It was so beautiful and brought such a festive feeling to the morning! A few of the teens stole over to make a few bouquets of their own, they just couldn't resist...until they were called over to class. Then the junior gang all set to work. This year the kids made not only the baskets of flowers but really cute little button flowers to add to the bouquets. We found this cute addition to our craft at Family Fun.

Here are the girls, busy at creating. So many flowers to choose from. How do you decide?

Making the baskets....

Choosing the flowers.....

And the main event! We had a rousing time of May Pole dancing. Can you hear the flute? 
Here we go round the May Pole high, the May Pole high, the May Pole high,
Here we go round the May Pole high
On a Monday afternoon!

Look how well we are doing with weaving the ribbons round the pole. We were so proud.

After our May Pole fun, we had another yummy potluck. I shared a yummy and healthful strawberry shortcake. Here it is:

  • 8 C organic strawberries, sliced
  • 1/4 C honey, agave, maple syrup or sucanat
  • 2 C whole wheat, spelt or oat flour
  • 1 T baking powder
  • 1/2 t sea salt
  • 1/4 C butter or coconut oil
  • 2 T of above sweetener of choice
  • egg
  • 3/4 C milk (soy, hemp, rice, almond etc)
  • Topping: Vanilla yogurt or fresh whipped creme
  • Can be egg free - Use 1/4 C milk to replace egg or 1 T flax oil
  • Can be vegan
  • Can be wheat free
  • Directions

    1. Preheat oven to 450 F
    2. Stir together strawberries & 1/4 sweetener (can be dry or wet)
    3. Set aside
    4. For Biscuits: Stir together flour, baking powder & salt in a large mixing bowl
    5. Cut in butter until mixture resembles coarse crumbs
    6. In a small bowl combine egg, liquid sweetener and milk
    7. Add to dry ingredients & stir to moisten
    8. Drop by heaping spoonfuls onto ungreased baking sheet and bake 10 to 12 minutes or until golden brown
    9. Split biscuits, fill & top with fruit & topping.
    10. Enjoy!

Wednesday, May 5, 2010

Homeschoolers Celebrate Spring in Style!

We had our annual Lupine Family Homeschoolers Spring Celebration on March 29th and I bring you our photo journal of the day. The weather was a bit iffy, but luckily we did not have to have our egg hunt indoors with 17 kids!

 I just enjoy this process so much, even though we have done it for what? Nine, ten years in a row? It just makes for such a lovely afternoon, and we all end the day with a bounty of beautiful and unique eggs to take home; every year they are different. I save some eggs for eating, and put several in a bowl for my spring alter. Oddly enough, they never go bad!

 Each family arrived with at least one dozen raw eggs. Each mom was in charge of bringing supplies for  one of the dye baths. Karen brought red cabbage (which did not work this year, last year it was the beets that did not work?), Stephanie yellow onion skins, Lily brought  coffee, Carol turmeric and I provided blueberries. As everyone arrived, we set the pots up and threw the produce, spices and plants into them, added the water and vinegar and then invited the kids to come in help add their eggs. The eggs bubbled in the pots while we then worked on setting up the egg crafting project and the egg hunts.
The senior gang after hiding the eggs for the juniors. (The gal in the middle is NOT one of the seniors, she just likes to hang out with them ;)

The moms prep the dye baths.

Blueberries, cabbage, onions and turmeric.

This is the first year we tried coffee. It worked really well, and we got a fantastic orange by double dipping it into turmeric afterwards.

The Eggs
The finished eggs. We divvied them all up to take home and enjoy.

The Egg Decorating
At the very same time as all the commotion was taking place in the kitchen, outside in the courtyard, was another project going forward. Wendy and Maria were in charge of Ukrainian egg dyeing for all the kids.

The seniors at work creating.

Mackenzie shows off her egg at the orange stage.

Wiping the beeswax off the egg.

The juniors take a turn too!

Ben, thinking about his design.

The Egg Hunt

Oh, the booty!

Annalie and Kasey basking in the glory of their egg finds.

Those seniors did a pretty good job at hiding those eggs!

Anna helping Malik find his eggs at the littles egg hunt.

The Potluck

In between activities we all share in a fabulous potluck.  

Hot Cross Bun Recipe
2 C spelt flour
2 C unbleached white flour
1 T salt
1/2 T allspice
1/2 T nutmeg
1/2 T cinnamon
1/4 C sucanat
1 oz yeast
1 C warm hemp milk
1/4 C butter
1 egg, beaten
2 T orange peel
Glaze: 2 T sugar & 2 T water
In a large bowl, thoroughly combine flour, salt, and spices. In a separate bowl, dissolve sugar and yeast in warm milk and let proof. Cut butter into dry ingredients; add yeast mixture, egg, and peel. Knead well. Cover and put dough in warm place to rise to double it's size. Divide dough into 12 to 16 parts. Shape into buns. Place buns on greased baking sheets. Let rise until  doubled. With knife, slash on top of each bun before baking in preheated 450 degree oven for 15 to 20 minutes. To make the glaze, combine sugar and water. Bring to a boil, stirring to prevent burning; let cool. Glaze buns when buns and glaze are cool. 

I feel it is such an honor to work with all these great kids and their moms. Each week, I look forward to my friends, young and 'older' walking through the door and wonder what our day will bring us. Thank you all for sharing your Mondays with me!

A note of sadness as we say farewell to Bonnie and Mackenzie who are moving on to other adventures, school being one of them. We will miss them at Lupines each week, but we KNOW we will be seeing them  on other fun outings! We love you Bonnie and Mackenzie!