Posted in Home School, Inspiring, Photos, Pre-schoolers, Sayings, Wisdom

What a Rush!

Author: Anonymous Date: 1893 Source: http://fa...
Young Einstein

3/14/14 – Reposting this to honor the man.

This is not about speed.

It’s about that rush I get when I teach.

Sometimes I say my bones are aching and it helps if I teach. Ever feel that way?

I think it’s maybe being part of the Creation process. When I see the lightbulb coming on in someone else’s understanding, it moves me, thrills me to the bone.

I love teaching, helping understanding to exist where it never did before. It’s not exactly creating, but like a potter with clay, I can mold someone’s mind to fit around new material, new cognizance, or even completely new thoughts that no one has ever realized before.

Research also thrills me. Discovering small things about big events or important people makes me want to teach some more. For instance: Did you know that as a child, Albert Einstein absolutely loved Euclid’s geometry and called it “that holy little algebra book” or that at age 5, he wondered what frozen light would look like? Who ever thinks of THE genius as a small child with wonderment inside his soul? Or that some adult fed him books over most children’s heads, just for the joy of watching that light come on?

See, I just taught you something and opened your thinking more. What a rush!

Sometimes I tutor. One young girl is learning so much about writing, she has developed an enjoyment for the writing process. Seeing the difference in her output this  year gives me such excitement. I think of the joy she will bring to her family as her skills increase and she cements them through practice.

I tutor a couple of legal immigrants in their new language, English, and we have fun exchanging culture, too. I explained our local phrase regarding appetites for all foods, as we say, “eat everything that is not nailed to the table.” They laughed enormously at that and now use the saying (in their own language, which is fine with me.) Then they confessed their tiredness of pizza and their longing for cultural dishes they cannot yet prepare.  I taught them to say, “I am tired of pizza, but it is better than nothing,” and as they remember their old country and having nothing to eat, they sober and regain resolve to find a way to afford gas for their stove.

And though it is a small spark, I love seeing that light.

The most exciting teaching I do is from the Bible. So much light there. So many people don’t get it, cannot see it. Or don’t want to.

But when I see that light come on, what a rush!

Posted in Connect, Photos

Do You Have Silver Ties?

An old friend and I have recently resumed our friendship, due to our moving very close to each other. We consider it a Providential thing.

I was enchanted with this property of ours, especially the many springs on it, one of which was dammed up to cause this very beautiful pond:

Our Pond
Our Pond

My friend moved to her place partly because of the amazingly beautiful creek running through the lower half of it:

My Friend's Creek
My Friend’s Creek

Recently, though, we learned that my tiny tributaries, including the run-off from my pond, all flow into her creek via this very small rivulet:

Coming down from my pond
Coming down from my pond

The End.

 

I hope you enjoyed these three shots of the silver thread that connects two friends.

 

Posted in Food, Homemaking, Recipes

As Promised: Sour Dough Bread

My facebook friends have asked me how I do this, so here goes!

What I love about this bread recipe is that the steps are spread over two days, leaving me time to do many other things, such as laundry or shopping, between steps. It’s just more convenient for the way I live and operate. It’s also very forgiving; I once fell asleep while it was rising and it did not run everywhere, but just kept rising slowly. I guess for my slow ways, it’s just my type. Enjoy!

Sour Dough Starter
Sour Dough Starter. See how high it foamed in bowl!

First the sour dough starter:

3 cups all-purpose flour
3 cups water
1 pkg. dry, active yeast

Stir together with wire whip in a non-reactive container large enough to allow for foaming, and allow to sit at room temperature, lightly covered, stirring occasionally, for 2 days. It should smell a bit like beer and double in size before receding. This will make several loaves.

Now, the bread:

On the evening of the third day, in a very large bowl, blend well:

1/2 cup sugar

1/2 cup oil (I use good quality olive oil)
1 1/2 cups warm water
1 cup starter
1 tbsp. salt

Bread Dough
Bread Dough, minus two cups of flour

To this mixture add 6 cups bread flour and stir until it can be kneaded. Knead slightly to make a ball. Cover bowl lightly. (I use a pizza pan.)

Bread, ready to rise, at night
Bread, ready to rise, at night

If you plan to use your starter again the next day, feed* and cover it and leave it out. If not, place it, covered, in refrigerator; feed it and bring it to room temperature before the night you are ready to use it.

Bread dough, double sized, in morning.
Bread dough, double sized, in morning.

In the morning, punch down dough, knead lightly, and form two loaves in greased bread pans.

Loaves ready to rise in cold oven, over pan of hot water.
Loaves ready to rise in cold oven, over pan of hot water.

Place in oven on top rack with a 9″x13″ pan of hot water on bottom rack. Close oven. Do not turn oven on. Leave in oven until doubled in size, which may take half a day, but watch it…

Bread baking.
Bread, doubled in size, baking.

Once bread has doubled in size, remove all pans from oven and preheat to 350 degrees. Then bake the bread for 30 to 35 minutes.

Bread after 35 minutes
Bread after 35 minutes

This bread is so good, my sons used to take it with them to college, etc. It really doesn’t need butter or jelly, although my husband and I once ate a whole stick of butter spread on this bread, in one sitting. And we only walked away from it, then, because we knew we must. I could eat this all day and all night.

When you make this, let us know how it turns out!

*To feed the starter, mix together 1 cup flour and 1 cup water, and stir into starter.