17 December 2008
13 December 2008
A bunch of odd keys are fun to sort and classify, or just pretend with, and drawing with them is fun, too. (We use them for activities in Workjobs by Baratta-Lorton - a great book for early math).
One chose to spin the keys around the same hole (motion) and another defined the key with color inside (positive) and around (negative).
11 December 2008
09 December 2008
Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.
● 2 cups granulated sugar
● 2 cups water
● 2 cups fresh cranberries
● ¾ cup superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week. (Add to sweeten lemonade - yum!)