Integrating Celebrations: Flag Day, June 14th, 2012

According to Wikipedia, "In the United States Flag Day is celebrated on June 14. It commemorates the adoption of the flag of the United States, which happened that day by resolution of the Second Continental Congress in 1777.[1] The United States Army also celebrates the Army Birthday on this date; Congress adopted "the American continental army" after reaching a consensus position in the Committee of the Whole on June 14, 1775." By now, your child has been exposed to Memorial Day and will soon be exposed to the 4th of July. So to a young child, this all could be very confusing as the flag is present in every Holiday. I explain to my child that Memorial Day is to remember all those people that fight for us, 4th of July is America's birthday, and Flag Day is well, the flag's birthday. All represent America. Here are some books you can read to your child. I find that even for my older children, they love to hear a quick story, especially in the summer. Pictures books are great for all ages. w a Afterwards, have some fun making a yummy flag treat. I find there are so many places to find recipes, but my favorite is KraftFoods.com What You Need: **3cups boiling water, **2pkg. (4-serving size each) JELL-O Berry Blue Flavor Gelatin **2cups ice cubes, **2pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened **1/4 cup sugar **1tub (8 oz.) COOL WHIP Whipped Topping, thawed, **2pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin, or any red flavor **2cups halved strawberries **1/2cup blueberries Make It: STIR 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm. PLACE cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set. SPREAD remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator

Integrating History: National American Indian Heritage Month

I will do my best to give a quick overview of this month, recommend a few books and then supply some yummy, easy recipes.

Check out this website for places close by you where you can take your children to.
National Park Service.
There are places from Alaska, to New York, to Wisconsin, all the way down to Florida.

The following is Information courtesy of the Bureau of Indian Affairs, U.S. Department of the Interior
"What started at the turn of the century as an effort to gain a day of recognition for the significant contributions the first Americans made to the establishment and growth of the U.S., has resulted in a whole month being designated for that purpose.

In 1990 President George H. W. Bush approved a joint resolution designating November 1990 "National American Indian Heritage Month." Similar proclamations, under variants on the name (including "Native American Heritage Month" and "National American Indian and Alaska Native Heritage Month") have been issued each year since 1994."
For more information, you can go to the government site: National Indain Heritage Month

Here is a book for the family in time for the Holidays:


Here is a novel for the young adult and the parents to enjoy:

Many children do not know about the Code Talkers during World War Two, so this will lead to a very interseting discussion.

After talking and exploring this wonderful Heritage, try out your skills in the kitchen.
Title: Acorn Bread
Categories: Native amer, Breads
Yield: 1 Loaf

1 c Acorn meal
1 c Flour
2 T Baking powder
1/2 ts Salt
3 T Sugar
1 Egg, beaten
1 c Milk
3 T Oil

Sift together, acorn meal, white flour, baking powder, salt and sugar. In
separate bowl, mix together egg, milk, and oil. Combine dry ingredients
and liquid ingredients. Stir just enough to moisten dry ingredients. Pour
into a greased pan and bake at 400F. for 30 minutes

Title: Indian Pudding
Categories: Bakery, Desserts, Vegan
Yield: 4 servings

2 c Water
1 c Cornmeal
3/4 c Liquid sweetener
1/4 c Vegetable oil
1 ts Salt
1 lb Silken tofu
1 ts Ginger
1 1/2 ts Vanilla
1/2 ts Cinnamon (optional)

Cook water and cornmeal in pot for 20-25 minutes, stirring
occasionally.

Add remaining ingredients and mix in blender until smooth.

Bake in an oiled dish for 1 hour at 350F in preheated oven. Serve hot.

John Paino & Lisa Messinger, “The Tofu Book”. Posted by Karen
Mintzias

Integrating Seasons: Cycles-Apples

In September, apples are the ripest. It is also the best time to visit Apple Farms, make pies, sauce, cider.....don't you just love this time of year?









Once your done reading these books, you know what you can do, right? Make some of the items together as a family and then eat them. Don't forget the cinnamon!

For a writing activity, have your kids write a poem about apples. Whatever you do, enjoy Fall!

Integrating cooking: Geometry Snacks

During the summer the kids will eat all kinds of snacks. Pretzels are a popular snack for the kids, so why not turn it into a lesson while eating? With the use of pretzles, cheese, bread, and sometimes even marshmallows or frosting.

To practice geometric terms, you can use the food to practice terms such as “right angle” or “parallel lines.” Each student uses the frosting to adhere the pretzel sticks to the waxed paper to create an example of the geometric term.

While they are not rivieting stories, here are a few books that can also help them understand and have fun with their snack:





And of course, there are many more math books to hel students understand that shapes are all around.

Integrating Cooking: Muffin Monday

How many times do you go through the week thinking, I really should do more for breakfast than just cereal? So, why not on Sunday evening, make some yummy muffins for Muffin Monday? Then you have something different at least for Monday and Tuesday and the family has love from the oven.

The kids can read the steps in takes to make the muffins and learn measurements at the same time!

1. Use the good old Jiffy muffin mix

2. Banana Nut (Chocolate) Bread
1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking power
1/2 teaspoon soda
1/2 teaspoon salt
1 cup mashed ripe banana (2 1/2 bananas)
1/2 cup chopped walnuts (I use chocolate chips instead)

oven 350

Cream together shortening and sugar; add eggs and beat will. Sift together dry ingredients; add creamed mixture alternately with banana, blending well after each addition. Stir in nuts.
Pour into a well-grease loaf pan, or cupcake pan.
Makes 12 Muffins

3. Apple Praline Bread
Bread:
1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup sour cream
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 medium (2 cups) apples, peeled, grated
s; remove from
Topping
1/3 cup firmly packed brown sugar
1/3 cup butter
1/3 cup finely chopped pecans

Heat oven to 350 degrees
Combine 1 cup brown sugar and 1/2 cup butter in large bowl; beat at medium speed until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Reduce speed to low, add all remaining bread ingredients except apples. Beat until well mixed. Stir in grated apples.

Pour batter into prepared pans. Bake for 38-45 minutes or until toothpick inserted in center comes out clean and tops are dark golden brown. Cool in pans 10 minutes; remove from pans; place onto wire cooling rack. Cool completely.

Meanwhile, combine 1/3 cup brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes). Continue cooking, stirring occasionally, until well mixed and smooth (2 to 3 minutes) remove from heat; stir in pecans.

Spread topping evenly over each loaf. Serve warm or at room temperature.