I had a good NIA class, it was the last day of the routine that focused on the spine and posture, next week we start something new. We jumped into school when I got home, math, reading, vocabulary and making sure that Bethany stays a few weeks ahead so that she isn’t behind when we get back from the cruise. Speaking of that, 30 days to go. Hannah wants a down-to-the-minute itinerary for the days at sea, but I told her that we will plan those things when we get the list of what’s going on the next day (she doesn’t want to miss any of the kids activities.)
Bethany passed up her driving time for time to write, then it was time to get Hannah to the library for the Sticky Fingers cooking. Today they were making vegetable bourguignon (the cooking class is vegetarian) and a fruit frappe. Hannah got to chop onion, garlic, zucchini and carrots, mix vinegar and grape juice and help stir the skillet when everything was dumped in. The chef taught them how to count in French and taught them a few French words. The frappe was grape juice, grapes, bananas and ice. Hannah ate her portion of the dish, but didn’t go back for seconds, she did get some more of the frappe though (she loves smoothies.)
Back at home I stirred the BBQ chicken in the crockpot, made asparagus for myself and Hannah made 3 potato mice (twice baked potatoes with decorations.) She also made dessert – layered strawberry surprise.
4 medium baking potatoes
1 tbsp vegetable oil
1 1/2 oz butter
5 tbsp milk
2 1/2 oz grated Cheddar cheese
Salt and pepper, to season
4 small Cherry tomatoes
Wash the potatoes and pat dry. Prick them all over with a fork and put on a baking tray. Brush them over with the oil. Bake the potatoes in an oven preheated to 400°F oven for about an hour until they are soft. Once potatoes are cool enough to handle, cut the tops off and carefully scoop out the soft potato centers. Mash the soft centers with the butter, milk, three quarters of the cheese, salt and pepper. Then pop the mixture back into the potato jackets. Sprinkle the remaining cheese on the potatoes and cook under the grill for a few minutes until golden. Make a nose and whiskers with half a tomato held in place with a cocktail stick and chives tucked behind. Finish decorating with raisin eyes, radish ears and spring onion tails.
3 spongecakes (like you use for strawberry shortcake)
4-6 strawberries chopped up
3 scoops of strawberry ice cream (we put fresh mashed strawberries into vanilla ice cream and made our own. )
3 mint leaves
Crumble the spongecake. Layer the cake, strawberries and ice cream in a sundae cup or wide glass, repeat until you run out of room (or ingredients.) Top with a mint leaf.
Bethany got dropped at youth group, the rest of us went shopping for pants at Wal-mart and then stopped by the bookstore to read. Even though I was tired, James and I went to the gym for our evening workout. I don’t like going late, but I have a better chance of getting machine 19 if we go after 8:30.
Tomorrow is a stay home and school day with a driving lesson and morning and evening workouts.