Thursday, February 22, 2018
Tuesday, February 13, 2018
It's easy to imagine that the only thing going on in the studio these days is FOOD but not so. The children have been working on many things from painting, to building and light explorations. This is an example of their recent drawings. The children used black, thin and thick line sharpies on white card stock in order to convey their faces in two-dimensions. The effects are truly wonderful and reflect months of observational drawing.
Contrary to what the sign says, we used rice milk rather than coconut (because we are nut-free in the literal sense and while coconuts are drupes apparently, they are classified as nuts by the FDA) otherwise the recipe was simply: bananas, avocados, rice milk, cocoa powder, maple syrup and a touch of salt blended 'til smooth and enjoyed! YUM and as the children will tell you, "It's a healthy pudding snack!"
Friday, February 9, 2018
150 gram flour
1 t. salt
100 milliliters of water
Mix flour and salt in a bowl. In a separate bowl mix eggs and water. Mix the flour and egg mixture until well blended. Allow to sit for 1/2 hour. After 1/2 hour resting grate dough into near boiling water. As they dough balls rise to the top scoop out and top with butter and grated chess.
Thursday, February 8, 2018
2 c. whole milk, more as needed to thin
1 c. gluten free flour, for example Cup4Cup
4 T Butter, melted plus more for brushing
2 T granulated sugar
1/2 t. salt
Mix all together (we used a blender) and pour small amounts onto butter-brushed griddle, flip when browned. Cool and top with berries and fold into fourths.
Tuesday, February 6, 2018