Zoo Animals

Seriously...are they really this grown up? I can't believe Maria is almost ten. Doesn't she look too cool for school? So funny. This was taken on my Nikon point-and-shoot. My fancy-pants camera is being enjoyed by some...ahem...unethical person somewhere in Europe I suppose (more on that later). We went to the zoo with Grandma Price and snapped a couple of shots before heading in to see the other zoo animals. I think we might have our own unique zoo right here. Love these little wild things!

A is for Alligator

A is for Alligator tracing page from this LOVELY blog!

Watched this book by Mercer Mayer (I have limited access to book since we live in Mexico)

Making this little set of monkeys with a green clothespin alligator to go with the Teasing Mr. Alligator poem. You must visit this great preschool alphabet blog if you are looking for ideas. Lots of fun stuff!

Other than that, we are going to read about Alligators and learn some Alligator math (greater than/less than). 

Beach with Nana

Butterfly Log: Gatekeeper?

Today what looks like a Gatekeeper Butterfly made it's way in to our dining room. Maria has been reading a book on butterflies and we decided we'd keep a log of the butterflies we find near our home. At first we thought it was a Meadow Brown which looks nearly identical. Upon close inspection of our photo however and after reading up on the Meadow Brown we realized our butterfly has two white spots in the eye instead of one. So that means it is a Gatekeeper. Except we live in Mexico. Does the gatekeeper also? Does anyone know of another similar North American species? We'll keep an open mind but for now, it is a Gatekeeper. 

There is something so magical about butterflies. It is especially nice to see them during the Easter season.

Good Friday Customs

Hot cross buns are traditional fare for Good Friday. Although it is not certain where the tradition comes from, it is said they were originally served by a priest in the abbey of Hertfordshire in the year 1361, who made them to give to the poor on Good Friday. It is the only luxury allowed on this most somber day of the Triduum. Although I do not know the intention of the one who started the custom it is certainly a pious thought to consider the sweetness of the cross (especially placing ourselves in the shoes of the poor). Although we suffer greatly at times, these sufferings have been elevated and transformed from drudgery into the beautiful path our Lord Himelf took. In this regard, it is fitting that the cross atop the bun be sweet. If you make them make sure you teach your children to kiss the cross before eating them.


Because I am usually full of good intentions but seldom completely on top of my game, and also because there are some times when planning the three hours it takes to make traditional Hot Cross Buns is just not possible (think new baby, sick children, etc.), I have included both a traditional recipe as well as a quick biscuit-like version. I find what is important to my children is the Hot and the Cross not so much how faithful I was to the age-old recipe. If you are able, however, go for the traditional recipe as they are far tastier.


Last-minute Hot Cross Buns


Buns

1 c. whole wheat flour (white flour can be used)
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening such as butter
1 tbsp. honey
1/2 tsp. cinnamon
1/4 c. raisins
1/3 c. milk

FROSTING:

1/2 c. confectioners' sugar
2 tsp. milk
1/4 tsp. vanilla

1. Mix the flour, baking powder and salt together in a bowl. Cut in the shortening with a fork until it looks like coarse crumbs. Add the honey, cinnamon and raisins and toss lightly. Make a well in the middle and pour in the milk all at once. Stir it around quickly with a fork and form a ball.2. Divide the ball into 6 small ones. Grease a baking sheet and place the 6 balls on it, about 2 inches apart. With a knife cut a deep cross through the top of each ball. Bake them at 400 degrees for 15-20 minutes.
3. When the rolls are slightly cool, dribble the frosting mixture of confectioners' sugar, milk and vanilla over each.


Traditional Hot Cross Buns

 

Buns: 1 cup milk 2 TBSP yeast 1/2 cup sugar 2 tsp. salt 1/3 cup butter, melted, cooled 1 tsp. cinnamon 1/2 tsp. nutmeg 4 eggs 5 cups flour 1 1/3 cups currants or raisins 1 egg white Glaze: 1 1/3 cups confectioner's sugar 1 1/2 tsp. lemon zest 1/2 tsp. lemon extract 1- 2 TBSP milk

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough rest for 30-45 minutes.

Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F.

When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross shape all the way across the top (an equilateral Greek Cross). Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in the cross pattern made earlier. Serve warm with butter, if possible.

If the children want seconds and/or you didn't make enough for everyone to have their own, teach them the little saying "Half for you, half for me, between us two goodwill shall be." 


At our home we do our best to have the mood be somber. It is a day of mourning after all. We don't allow cartoons or games and we try to separate the children allowing them to read and play quietly on their own. The older ones of course can  occupy themselves with more pious things, but the little ones have to be occupied with something so they have to play at least a bit. This is a good time to pull out picture Bibles and stories of the saints. 


It is also a very good day to review the Liturgy of the Triduum and to read the passion of our Lord as a family. I like to have my children narrate the story back and to hear what they get from the reading. Just yesterday, when explaining to my four-year-old daughter that we had to be quiet and serious because we were remembering the agony in the garden she immediately ran in to pray. On coming out she said, "Mama, I told Jesus if he could just bring me back there to His time, that he didn't have to die on the cross." I asked her to explain: "Because I would have told him to come and I would have hid him in my house." A very pious thought for a four-year-old. It shows that she remembered the situation and how the soldiers came looking for Jesus in the garden. After I explained that Jesus chose to let them kill Him--He is God after all--so he could pay the price for our sins and show us the greatest Love, she told me: "Well at least he has a safe place in my heart." What a beautiful and forever cherished conversation. I hope you too can take the time to discuss things and hear the perspective of the little people in your life. You'll never regret it! 

Farm for the Future

This is an interesting video about farming in the UK and the current reliance on fossil fuels for food. It is amazing how much unnecessary transport and energy go in to the food we eat. I'm not in the UK but it is the same in most parts of the world. Forget politics and oil prices and all that, how did God design things? Why work against that design?

Palm Sunday or Fig Sunday

Last night we went to Costco to pick up a blender. I grabbed some fruit and I saw the figs. I thought to myself I should buy those. But I didn't. And then this morning I was reminded why I should have. Today is Palm Sunday also known as Fig Sunday.We eat figs today because when our Lord entered Jerusalem he cursed the fig tree. I wish I would have double-checked what I needed for Palm Sunday. Note to self: Next year don't forget the Figs!

Today begins Holy Week and at our house that means that we'll be shutting down the cartoons. Food becomes even more "lenten" and we try to maintain a quiet reflective atmosphere in the house. In addition we spend Monday, Tuesday, and Wednesday preparing all we need for Easter and cleaning the house.

Here is an excerpt from Fish Eaters which explains the custom of eating figs:

Now, this day has in the past sometimes been called "Fig Sunday" because just after Christ's entry into Jerusalem, He cursed the fig tree:

Mark 11:12-14
And the next day when they came out from Bethania, he was hungry. And when he had seen afar off a fig tree having leaves, he came if perhaps he might find any thing on it. And when he was come to it, he found nothing but leaves. For it was not the time for figs. And answering he said to it: May no man hereafter eat fruit of thee any more for ever. (also Matthew 21:18-19)

This cursing is undoubtedly a reference to what would happen to those of Israel who rejected the Messias, as revealed in this parable:

Luke 13:6-9
He spoke also this parable: A certain man had a fig tree planted in his vineyard, and he came seeking fruit on it, and found none. And he said to the dresser of the vineyard: Behold, for these three years I come seeking fruit on this fig tree, and I find none. Cut it done therefore: why cumbereth it the ground? But he answering, said to him: Lord, let it alone this year also, until I dig about it, and dung it. And if happily it bear fruit: but if not, then after that thou shalt cut it down.

Because of the cursing of the fig tree, the eating of figs is customary, and here are a few ways to do so:

Ways to eat Figs

At this time of year, the figs you can get will be dried. First, snip off any stems, then plump them up by letting them boil in water for 5 minutes or so, and letting them stand in the water until cool. Now, some options:

1) Slice deep crosses into the tops of 8 oz. of figs and spread open. Blend together 12 oz. of cream cheese and 4 oz. of Gorgonzola or blue cheese. Cut crosses into the figs and stuff with the cheese mixture. Top with a pecan half, chill, and serve cold.

2) Quarter figs. Cut thin slices of prosciutto in half lengthwise. Wrap each quarter in the prosciutto so it resembles a rose. Sprinkle with fresh lime juice and freshly ground black pepper.

3) Coarsely chop 1/2 cup pecans and mix with 8 oz. cream cheese. Slice figs in half lengthwise and spoon cheese mixture into each half.

4) Cut a slit into Calimyrna figs and stuff each with a pistachio. Slice a piece of Canadian-style bacon in half lengthwise. Top the bacon with a fresh leaf of basil, and wrap both around a fig. Place seam-side down on a jellyroll pan that has been sprayed with cooking spray. Bake in a pre-heated 425 degree oven for 8-10 minutes until bacon is brown.

Here is a picture that I think would be fun for the children to color.


Have a blessed and fruitful Holy Week!