So I think I am going to make Homeschooling Saturday a biweekly thing. I think I am going to share one craft or recipe we did those weeks instead of an overview of everything. It's just too hard to take pictures of everything! This week I will do a general recap of what we did, then start the new format next time.
We have been having lots of fun with sand lately, too:
It requires only two things, plus whatever you're gluing the sand onto:
I taught M about mixing two colors to make a third:
Last year, my friend Amber taught us about Diwali. We celebrated for the first time a holiday I plan on celebrating the rest of my days. Amber has since moved off island, but we still celebrated with friends last week. I was thinking of her and was grateful that she had shown us such a rich and beautiful tradition.
In celebration of Diwali Magdalena and I made naan bread to bring to the party:
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons fat free milk
2 tablespoons extra-virgin olive oil
Coarse sea salt for sprinkling
* In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
* Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
* Once the yeast is frothy, add the milk and the olive oil into the glass, and stir to combine. Pour the milk mixture into the dry ingredients and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
* When you're ready to roll, separate the dough into 6 equal portions.
* Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet.
* Gently lay one of the naan in the skillet and set your timer for 1 minute. The dough should start to bubble.
* Remove the naan from the skillet, and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
What did you and your homeschooler learn about this week?