For the past few weeks we've been listening to some beautiful music around here. Thanks to the homeschool co-op class that Amelia's been taking. She got her recorder last Christmas and I've been meaning to get her into lessons. Then when we looked at all the classes that would be coming up in the fall we saw that someone from the Reno Philharmonic was teaching a class on recorder. It was so meant to be.
We've been working with beads lately. These Indian glass beads are sold in bulk and are just about the most gorgeous things for kids to work with. We sort the beads into different colors and shapes then create pieces of art with them.
We had crockpot Greek Stew last night for dinner. I love that when I make something in the crockpot, the yummy scents start wafting through the house and eventually the kids start talking about dinner. I like that.
Crockpot Greek Stew
- 2 cups delicata squash, cubed
- 1 cup onion chopped
- 1 large zucchini cubed
- several tomatoes diced
- 2 cups chopped carrots (or another substitute)
- 2 cups cooked chickpeas
- 4 cups broth (I used mushroom)
- 2 cloves garlic chopped
- 1 tsp cumin
- 1/2 tsp allspice
- salt and pepper
Throw it all in the crockpot and cook on low for 6 hours. I actually cooked it on high for 4 hours because I started late. When done, top with feta and serve over rice (or couscous if you aren't gluten-intolerant).
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