From the web site
Tomorrow may find us on a small nature walk, trying to see how close we might be able to get to some pond water to explore what might be in a small sample of it. It depends on the weather though, I don't want to be getting all muddy and falling into the murky water myself. The Bear doesn't care, but I do!
Through these lessons we are gaining Some very important skills:
- learning the importance of following directions;
- collecting and counting samples; and
- researching or looking up things we don't know.
Saturday and Sunday were beautiful here. Saturday we spent much of the day outside after our morning business was taken care of. They whole idea was to get the play house ready to sell. Before the end of the day friends we have known for a few years bought the play house and slide as well as a train set we really didn't have room for. I am so glad someone will have them that will use and enjoy them.
Now on to a yummy side note:
I tried a new recipe tonight for Zucchini pops. I adapted the recipe from something I found here, at The Curious Country Cook.
My recipe for what I call 'Zucchini Pops' is below:
2 medium zucchinis chopped (approx 2 cups)
1/2 cup of chopped onion
1 cup of shredded cheese (mozzarella, Parmesan and Romano mixed together if you have them all)
2 eggs, lightly beaten
3/4 cup of Italian bread crumbs
1 tsp of garlic
2 tsp of Italian seasoning
Preheat the oven to 400 degrees. Lightly oil a mini muffin tin.
Chop zucchini and onion place in a medium size mixing bowl. Add the eggs, bread crumbs, seasonings and cheese and mix together. Use a spoon or a small cookie scoop and fill the cups of the mini cupcake tin. Place in oven and bake at 400 degrees for about 20 minutes depending on oven. When done remove and eat like you would a potato pop. Enjoy!
(sorry I didn't get pictures of the family enjoy this yummy item. The grown ups enjoyed it a lot, Sarah was unsure).
I just noticed, the slug tale and then food...... not a great combination. LOL