My eldest wanted a dinosaur eating, my youngest a dog. On a bit of an olde Victorian theme today. My eldest has just run inside with a feather asking for a piece of paper and some ink.
Tuesday, 2 October 2012
Thaumatrope
One of simplest optical illusions to create is the thaumatrope. No doubt you have seen the bird and the cage thaumatrope at some time. It is a disc on a string with pictures on each side depicting something which, when spun, combine into a single image.
My eldest wanted a dinosaur eating, my youngest a dog. On a bit of an olde Victorian theme today. My eldest has just run inside with a feather asking for a piece of paper and some ink.
My eldest wanted a dinosaur eating, my youngest a dog. On a bit of an olde Victorian theme today. My eldest has just run inside with a feather asking for a piece of paper and some ink.
Monday, 1 October 2012
Cloud Craft
Based on the beautiful Magnetic Board with Magnets project by Casa Trends, this is a mass production hand made effort in support of craft for the upcoming Montessori Fair.
I wanted to make some home made porcelain but came across some inexpensive, good quality air dry modelling clay.
To do this project you will need some paints (black and pink or something to mix yourself a cute pink for the cloud cheeks), either acrylic or gouache, very strong small magnets, super glue, a flower or cloud (more difficult to find) cookie cutter and either a teardrop cookie cutter or a set of rose petal fondant cutters. The Das air dry clay dries in 24 hours.
Roll the clay to approx 1/2 cm thick. Cut the clay and set aside to dry. If using a flower cookie cutter just squeeze into a cloud shape as you cut. I placed a sheet of paper under a book and weighed it down to make sure they dried without warping or curling.
Paint the face of the cloud and allow to dry.
Super glue the magnets onto the back and you have a cute magnet set. If you use weak magnets they will still be cute but impractical.
To do this project you will need some paints (black and pink or something to mix yourself a cute pink for the cloud cheeks), either acrylic or gouache, very strong small magnets, super glue, a flower or cloud (more difficult to find) cookie cutter and either a teardrop cookie cutter or a set of rose petal fondant cutters. The Das air dry clay dries in 24 hours.
Roll the clay to approx 1/2 cm thick. Cut the clay and set aside to dry. If using a flower cookie cutter just squeeze into a cloud shape as you cut. I placed a sheet of paper under a book and weighed it down to make sure they dried without warping or curling.
Paint the face of the cloud and allow to dry.
Super glue the magnets onto the back and you have a cute magnet set. If you use weak magnets they will still be cute but impractical.
Saturday, 22 September 2012
Art and Cooking - Vanilla, Pear and Ricotta Cake
Very exciting thing happened this morning. It was great to cook with my little chefs and then to have them pull out some art equipment themselves to paint and draw while the cake was baking was fantastic. I think this cake worked out a little too gelatinous, somewhere between a sponge and a cheese cake, but my children love it.
150g ricotta
2 pears
1/2 cup caster sugar
4 seperated eggs
1/2 cup plain flour
3/4 tspn baking powder
Syrup
1 cup of castor sugar
1 cup of water
1/4 tsp vanilla essence
Preparation
1. Preheat oven to 180C. Line the base and sides of a 20 centimetre solid based cake tin, with greaseproof paper. Ensure the collar of the grease proof paper is 3-4 centimetres higher than sides of the tin.
2. remove woody stem, stem fibres and seeds from pear and slice into thick segments.
3. For syrup, place water and castor sugar into a saucepan. Bring to a rapid boil over a high heat. Boil for 6–8 minutes or until it begins to form brown caramel colour. Continue cooking for 2–3 minutes over a high heat until deep golden brown but not burnt.
3. Immediately pour into the cake pan to prevent further cooking. Arrange pear on top of syrup. I had the syrup simmering while we were making the batter so it was ready only shortly before arranging the pear, rather than sharing the opportunity for a melted sugar burn, I had a production line of assistants passing me pear to arrange in a flower on the syrup.
4. Separate the eggs. It helped to do this with my eager, on looking little chefs by saying we were going to try and capture the egg yolks. There are simple things like separating the eggs and folding meringue into a batter that seems really interesting to little chefs.
Method
1. For cake batter, in a mixing bowl beat half the sugar with egg yolks until thick and pale. Add a small lid/cap (about 1/2 tsp) full of vanilla essence and mix through. Add the ricotta into the egg yolk mixture, whisk for 30 seconds to combine.
2. Sift in the flour and baking powder and beat for 1 minute or until batter is smooth. Pour into a large mixing bowl and set aside.
3. Place egg whites into a clean mixing bowl and whisk until soft peaks form. Continue to whisk, gradually adding remaining sugar. Continue to whisk until sugar has dissolved. For the first time today my eldest little chef was able to do this unassisted. My youngest needed me to be there poised and on the ready to realign and make sure nothing dangerous happened, one finger on the switch and holding the beater in place, eyes on little hands.
4. Gently fold in the meringue 1/3 at a time into the batter mixture using a metal spoon. This is not a job for little hands unless you know they are familiar with it. We have never approached folding meringue in together so they were just happy to watch and learn a new cooking skill.
5. Pour mixture into a prepared tin and bake for 40-45 minutes, or until cooked all the way through. Remove from oven and allow to cool in the tin for 45 minutes to an hour. Before turning out pull out or cut off baking paper collar so it is level with the cake.
6. Turn out on plate and remove baking paper base.
Vanilla, Pear and Ricotta Cake
Ingredients150g ricotta
2 pears
1/2 cup caster sugar
4 seperated eggs
1/2 cup plain flour
3/4 tspn baking powder
Syrup
1 cup of castor sugar
1 cup of water
1/4 tsp vanilla essence
Preparation
1. Preheat oven to 180C. Line the base and sides of a 20 centimetre solid based cake tin, with greaseproof paper. Ensure the collar of the grease proof paper is 3-4 centimetres higher than sides of the tin.
2. remove woody stem, stem fibres and seeds from pear and slice into thick segments.
3. For syrup, place water and castor sugar into a saucepan. Bring to a rapid boil over a high heat. Boil for 6–8 minutes or until it begins to form brown caramel colour. Continue cooking for 2–3 minutes over a high heat until deep golden brown but not burnt.
3. Immediately pour into the cake pan to prevent further cooking. Arrange pear on top of syrup. I had the syrup simmering while we were making the batter so it was ready only shortly before arranging the pear, rather than sharing the opportunity for a melted sugar burn, I had a production line of assistants passing me pear to arrange in a flower on the syrup.
4. Separate the eggs. It helped to do this with my eager, on looking little chefs by saying we were going to try and capture the egg yolks. There are simple things like separating the eggs and folding meringue into a batter that seems really interesting to little chefs.
Method
1. For cake batter, in a mixing bowl beat half the sugar with egg yolks until thick and pale. Add a small lid/cap (about 1/2 tsp) full of vanilla essence and mix through. Add the ricotta into the egg yolk mixture, whisk for 30 seconds to combine.
2. Sift in the flour and baking powder and beat for 1 minute or until batter is smooth. Pour into a large mixing bowl and set aside.
3. Place egg whites into a clean mixing bowl and whisk until soft peaks form. Continue to whisk, gradually adding remaining sugar. Continue to whisk until sugar has dissolved. For the first time today my eldest little chef was able to do this unassisted. My youngest needed me to be there poised and on the ready to realign and make sure nothing dangerous happened, one finger on the switch and holding the beater in place, eyes on little hands.
4. Gently fold in the meringue 1/3 at a time into the batter mixture using a metal spoon. This is not a job for little hands unless you know they are familiar with it. We have never approached folding meringue in together so they were just happy to watch and learn a new cooking skill.
5. Pour mixture into a prepared tin and bake for 40-45 minutes, or until cooked all the way through. Remove from oven and allow to cool in the tin for 45 minutes to an hour. Before turning out pull out or cut off baking paper collar so it is level with the cake.
6. Turn out on plate and remove baking paper base.
Friday, 21 September 2012
Sight Words with Rod Clement
Sight words are those most common and frequent words used in our everyday reading and writing. Words that may not be easily sounded out and are best learnt to be recognised on sight. These are words that might hold an idea rather than be associated with an image.
My first born is only now coming to a stage where he is starting to ask about words as we read together and learning early literacy with letter tracing at school. He tends to get a bit frustrated with letter tracing though. I have put together my own sight words bingo from Playful Learning.
Whilst reading 'Feathers for Phoebe' we have begun, inadvertently, on our sight words journey. I can't wait to find more of these kinds of books to continue building on these sight words adventures. Phoebe goes through and chooses from a selection of items until she has completed her transformation to be a spectacularly coloured and feathered bird on her quest to be noticed. He now identifies easily and calls out 'yes', 'no' and 'maybe' as with each element of her new look Phoebe chooses the wings, crest, tail and chest.
Wednesday, 19 September 2012
Maths and Art - Symmetry and Tesselations
Tesselation is the repetition of a geometric shape that fits together like a puzzle, without any gaps or overlaps. This is a fantastic project that explores symmetry and shape repetition, plus you get to introduce your little person the Escher.
Tesselation Project for Kids from Leap Frog also included a great tesselation template, added below.
Exploring maths in art must include M.C. Escher. Young children love puzzles and the idea of helping them create their own tesselation
Thursday, 13 September 2012
Squares
Finally finished. Squares exhibition will be running from Friday 21st September – Sunday 14th October, 2012.
90 Stockdill Drive, Holt ACT 2615
PO Box 4746, Higgins ACT 2615
F (02) 6254 6924
E info@strathnairn.com.au
90 Stockdill Drive, Holt ACT 2615
PO Box 4746, Higgins ACT 2615
F (02) 6254 6924
E info@strathnairn.com.au
Sunday, 9 September 2012
Squares
One down, two to go. A little deviation from my original concept, you need to work with what you've got and at the moment it's very little sleep and a day filled with children and childish play.
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