Wednesday, March 30, 2016

second grade play


This morning, the first and second graders performed plays that they have been working on for weeks. Here are the second graders, getting ready to take well-deserved bows.


Anders played cello, and was one of the carpenters.

Sunday, March 27, 2016

Easter

Happy Easter!


...but I'm getting ahead of myself. Sigrid embarked on a project of natural dyes for the Easter eggs this year.



The boys were enthusiastic participants.



Sigrid and the boys tried ten dyes—some suggested by Sunset magazine, others of their own devising.


They also made and decorated cupcakes.



They turned out nicely!



They used Easter-traditional cupcake liners.


Before bed, we pulled the eggs out to dry. The cranberry juice and the blueberry tea both worked very well...


...but really they all turned out nicely.


And the Easter Bunny turned up in the middle of the night to hide the eggs! (Plus two "treat" eggs.)

Thursday, March 24, 2016

chick

The duck chicks have hatched in the North classroom.

Sunday, March 20, 2016

Level up!

Soren finished level 3 at La Petite Baleen! Starting next week, he'll be in the level 4 class right before Anders.

Garden 2.1




For comparison purposes, today on the left, December on the right.


Saturday, March 19, 2016

Monday, March 14, 2016

froggy

Sunday, March 13, 2016

kalbijim


(I did not follow the recipe below exactly. I didn't have shitake mushrooms, doubled the turnips, and forgot the green onion garnish. It was delish.)

ingredients

  • 1.25 lbs. short ribs
  • 2 Tablespoons soy sauce
  • 4 cloves minced garlic
  • 1/2 onion, sliced
  • 1-1/2 teaspoons rice wine
  • 1-1/2 teaspoons brown sugar
  • medium carrot, cut into bite-sized chunks
  • equal amount of turnip, cut into bite-sized chunks
  • 2 or 3 shitake mushrooms, sliced
  • 1 Tablespoon light corn syrup
  • 1-1/2 teaspoons sesame oil
  • freshly ground pepper
  • green onions slice on the bias as a garnish

instructions

  1. Cover short ribs with water. Let soak for 20-30 minutes, replacing the water a few times.
  2. Bring a few cups of water to a boil in a medium pot. Add short ribs, and boil for 5-10 minutes.
  3. Drain short ribs and rinse with cold water. Put back in the pot after cleaning the pot.
  4. Add soy sauce, garlic, onion, rice wine and brown sugar to the pot. Add enough water to almost cover. Boil over medium heat, uncovered, for 20 minutes.
  5. Add carrot, turnip and mushrooms, lower to a simmer and cover. Simmer for 1 hour or until the meat is fall-off-the-bone tender.
  6. Add corn syrup, sesame oil and ground pepper. Uncover and boil over high heat until liquid reduces to a sauce.
  7. Garnish with green onions and serve.

cocoa coma

Saturday, March 12, 2016

Jenga

Soren has really upped his Jenga game.

Wednesday, March 09, 2016

Exploring

At the Exploratorium...

We filled the gap in this magnet with washers. Once filled, it's very hard to break through it!


High-voltage arcing.


The new binary adder exhibit. Anders and I both loved this one.


I made this at the Animation Studio while Anders watched a cool stop-motion video.


Toothpick marble run (well, ping pong ball run, actually); 41 years in the making!


He also has a hat!


Some sort of sea slug.

Monday, March 07, 2016

mask

By Anders.

pajeon

I found this at the Korean market on Saturday.


I put some leftover shredded green onions, kong namul and kimchi in a hot non-stick pan.


I used 50g of the mix plus 80g water, and poured it over the veggies in the pan.


flip


Served with some soy sauce, rice vinegar and sesame oil.

Sunday, March 06, 2016

mustache

Soren tripped and scraped his knee and lip on the way to swimming this morning. He ended up with bandaids on both owies.

closing in on that level 4 ribbon...

Anders got a mini-ribbon (freestyle) and a skill sticker (breaststroke) at swimming today.

(Green highlights are his accomplishments today; blue highlights are past accomplishments.)

morning cuddle

Saturday, March 05, 2016

pre-cello

This guy will be ready for cello lessons soon.


Tuesday, March 01, 2016