2009-2010 Daily Schedule

As I think I've mentioned before, I work best on a general schedule. Without a schedule, I tend to be lost...time management goes out the window and I come to the end of the day feeling like I haven't gotten anything done.

My kids tend to have the same problem. Without some guidance, they would entrench themselves in one or two activities (primarily Legos and imaginary play) and disregard all other responsibilities (such as brushing one's teeth and changing out of their pajamas).

For both the kids and myself, I have come up with a guiding schedule to help us glide through the day. We have time to complete our responsibilities and still have time for some fun. The schedule is not set in stone, allowing for some flexibility.

How do you keep your family rolling along? Do you have a strict schedule, a guiding schedule, or do you just fly by the seat of your pants? I love hearing and learning about how other families structure (or don't structure) their day...so let me know.

Butterscotch Pudding

Tonight I made homemade pudding for the first time. Butterscotch is my favorite pudding, so I thought I'd give it a whirl. WOW! is all I have to say about that. Yummy! Justin and I had some (still warm) tonight and it was wonderful. Making pudding from scratch takes a few extra minutes, but was well worth it. Here is the recipe I used-

Butterscotch Pudding:

3 cups (720 ml) whole (full fat) milk - (I used organic half 'n half)

3/4 cup (160 grams) dark brown sugar - (I used organic light brown sugar)

1/4 cup (30 grams) cornstarch (corn flour) - (non GMO, of course)

1/8 teaspoon salt - (I used sea salt)

4 large egg yolks - (I like free range)

2 1/2 teaspoons pure vanilla extract - (organic and fair trade)

2 tablespoon (28 grams) unsalted butter, cut into small pieces - (organic)

Garnish: Lightly sweetened whipped cream

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour the remaining 2 1/2 cups (600 ml) of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.

Pour into 4 bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving. Garnish each pudding with a large dollop of softly whipped cream.

Makes 4 servings.

Let me know if you have a favorite homemade pudding recipe. I'd like to try some others.

Weekly Menu Planning - August 31st

Mon. -Brown rice pilaf, apple sauce, bread and butter
Tues. - Mac & cheese, hot dogs (soy/meat), mixed veggies
Wed. - Creamy potato soup, bacon (Justin), broccoli
Thurs. - Tofu/tuna casserole, apple sauce, peas
Fri. - dinner with sisters
Sat. - dinner out with family
Sun. - Leftovers

Weekly Menu Planning - August 24th

Mon. – Eggplant parmigiana, penne noodles, tomato sauce, green beans
Tues. – Yellow rice, salsa, green olives (skipped last week)
Wed. – tacos (beef or bean), refried beans, Spanish rice, corn
Thurs. – tuna / tofu casseroles, peas, apple sauce
Fri. – bagel pizzas (cheese or pepperoni), salad
Sat. – Command Picnic…leftovers if we’re hungry
Sun. – Three bean vegetarian chili, corn bread (skipped last week again…we had dinner with our neighbors…I made mac & cheese, carrot soufflé, leftover baked beans from the freezer and corn on the cob)

Black Bean Soup

Tonight we tried a new black bean soup recipe. We've had black bean soup before, but weren't really pleased with its flavor, so I decided to do some searching on Recipezaar and AllRecipes for black bean soup recipes. I usually sort my results according to ranking. I figure if others have tried the recipe and liked it, maybe we will as well.

One of the highest ranked black bean soup recipes on Recipezaar was TGIFriday's Black Bean soup, so we gave it a try.

It was definitely a keeper. The children who tried it liked it, which is success in my book.

We coupled the soup with some Corn Pudding. It wasn't quite the consistency I was hoping for. The corn casserole I usually make is more of a creamy corny corn bread type casserole. Justin, Jensen and I liked this version, but I think I'll keep looking for a corn casserole recipe that really wows us, but you may enjoy it.

Happy eating!

Weekly Menu Planning – August 17th

Mon. – yellow rice (add chicken for Justin), salsa, green beans
Tues. – Rotini alfredo, garlic bread, salad
Wed. – chicken/tofu casserole, apple sauce mixed veggies
Thurs. – Black bean soup, bread
Fri. – French bread pizza
Sat. – “meat” balls and rice (meat and vegetarian), bread, mixed veggies
Sun. – three bean vegetarian chili, corn bread (skipped it last week…had leftovers instead)

Our 2009-2010 Homeschool Curriculum

5th Grade

History – Famous Men of the Middle Ages; Magna Carta Jackdaw, Columbus and the Age of the Explorers Jackdaw
Science – Science Explorer: Earth Science; Story of Science: Newton at the Center
Math – Math U See Zeta; Mathematicians are People Too, Vol. 1 and Vol. 2
Language Arts
       Writing – Writing Strands Level 2
       Grammar – G.U.M. Drops Grade 5; Painless Grammar
       Spelling – Explode the Code 7 & 8; Painless Spelling
Latin – Getting Started with Latin
Logic – Mind Benders B1/B2 & B3/B4
Typing – Typing Instructor for Kids


1st Grade

History – Story of the World Level 2: Middle Ages
Science – R.E.A.L. Science Earth Science
Math – Math U See Beta
Language Arts
       Writing – Writing Strands Level 2
       Grammar – G.U.M. Drops Grades 1-2
       Spelling – Explode the Code 3 ½, 4, 4 ½; Natural Speller

Fun At the Farm

The kids and I took a trip to Illinois last month to celebrate my grandmother’s 80th birthday with my extended family. Though the car trip was long, it was well worth the effort. Grandma lives on a farm in the middle of farm country. Transplant her farm up to Washington, and it would be my ideal final land…there is plenty of room for a large garden, a nice size pond, some timbered area, and planted fields that would make for great grazing area.

I always enjoyed my trips to the farm growing up and I feel somewhat of a connection to that place. My hubby always asks why I feel so attached to the farm, and I think I can finally say that no matter where we lived (I moved frequently as a child), my grandparent’s farm, and my other grandmother’s house “in town,” never changed. They were sort of like a constant in our ever-changing lives.

Now that I’m older, I feel even more of a connection to my grandmothers and their way of life, because in many ways, it is their “traditional” ways that I find myself yearning for. I am teaching myself to can vegetables; we are cooking most every meal from scratch; and trying to live as frugally as possible. I only wish I lived closer so I could glean more from my experienced grandmothers.

My kids thrived in the wide-open spaces, catching lightning bugs, picking up sticks for our bonfire, and running until they were nearly wiped out. Jolie asked if we could move up to the farm. I share her enthusiasm for the country…and cooler temperatures.

Here are some photos from our trip.

Weekly Menu Planning – August 10th

Better late than never...

Mon. – Biscuits and gravy, scrambled eggs, and sausage (for the meat eater)
Tues. – Chick pea soup, salad
Wed. – Red beans and rice, shredded chicken, frozen green beans
Thurs. – Grilled cheese, tomato soup
Fri. – Homemade pizza (cheese and pepperoni), bread sticks, salad
Sat. – Three bean vegetarian chili, corn bread
Sun. – Black bean veggie enchiladas, chicken enchiladas, Spanish rice, black beans

Weekly Menu Planning – July 27th

Mon. – Homemade mac & cheese, mixed veggies, apple sauce
Tues. – zipper beans & rice, honey glazed carrots
Wed. – vegetable or chicken potpies, sweet potatoes
Thurs. – creamy potato soup, broccoli
Fri. – homemade pizza (cheese and pepperoni), bread sticks, salad
Sat. – roast chicken, baked tofu, orange soufflé, mashed potatoes, mixed veggies
Sun. – sesame chicken or tofu stir fry, oriental veggies, rice