In honor of Grandparent's Day the primary children worked together in the studio to make gluten-free cornbread muffins and a big pot of stone soup!
The children are phenomenal prep cooks and worked tirelessly cutting and dicing carrots, tomatoes, onions, herbs and celery for the soup. We left the soup cooking overnight in the crockpot and when we arrived the next morning the school smelled delicious!
Then we hosted grandparents, sharing stone soup and our gratitude's with one another in grand CGMS style.
Even the toddlers were interested and we passed some soup onto them.
It was another wonderful grandparent's day to be remembered.
To make the soup at home:
Add three stones to a large pot top with broth, presoaked beans (1 lb of your choosing soaked 8 hours), diced carrots, celery, onion, tomatoes, cilantro and cook in crock pot for 8 hours on low. Stir in salt, cumin and pepper to taste. Enjoy
No comments:
Post a Comment