What’s in the box?
Every day this summer my kids and I are trying to do or try something new, whether it be a new skill learned or a new place to visit locally. Or go on some kind of cheap outing.
School ended on a Tuesday, so Wednesday morning we had a girls day out shopping. We mostly bought birthday presents for friends, but we enjoyed some slow walking around the mall with no real agenda. Thursday we found ourselves at a park with a pond. We fed the ducks and geese, played on the jungle gym and took Sammy for a walk. (He mostly tried to eat goose poop, ew!)
Friday we went over to my sister’s house so that the cousins could play.
baking cookies with cousins!
On Monday, we had a play date with a new friend and went to the open gym for the kids to jump around.
Yesterday was a day to learn a new skill. I taught the girls how to answer the phone properly. Dun, dun, dun. Up until now, they have only talked to grandparents on the phone. One of my biggest pet peeves is when I call my kids friend’s houses and the child answers with uncertainty… or they call us and I can’t understand who they are and what they want. Speak in full sentences child, I cannot understand you! We practiced using manners, talking in complete sentences and getting your point across immediately. We also discussed information that should not be given away while on the phone, especially if you don’t know who is on the other end! For example, “She can’t come to the phone right now, can I take a message please?” Instead of, “um, she is not here… or she is on the potty.” The rest of the day was spent working on the kids scrapbooks.
The other thing that the girls are doing everyday is school work. During breakfast we are doing 4th grade level flash cards for warm ups. The girls are sitting with a notepad while I read the questions. There is one for math and on the other side is a thinking problem for reading. Here is the link (click here!) for the cards. After breakfast, we go downstairs to the white board and table for a math lesson. We are doing Multiplication facts, learning groupings and memorizing by writing… a new fact everyday. The fourth grader is being very patient while we are learning/writing the 2’s facts since she already knows them. Then we do a Language arts/Spelling work sheet and finally the girls read for 15-20 mins. We try to be done by 9:00 AM. So far, so good! I would like to incorporate one or two book reports, science experiments and other subjects… but we will see.
I’m not sure what we are going to do today… maybe bake some cupcakes! Grammy and Grampy should arrive around 3:00 PM, since they are on their way home from their RV vacation.
Cracker Jacks. You never know what the prize in the box will be… (I couldn’t use “life is like a box of chocolates”!)
what's in that big box?
Homemade Cracker Jacks
Recipe courtesy Emeril Lagasse, 2004
- Prep Time:
- 20 min
- Inactive Prep Time:
- Cook Time:
- 1 hr 15 min
- about 3 quarts
- 1 1/2 cups salted Spanish redskin peanuts
- 1/2 cup pecan halves
- 1/2 teaspoon cayenne pepper
- 2 teaspoons Essence, recipe follows
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter, melted plus 1/4 cup unsalted butter
- 9 cups popped corn
- 1/2 cup sugar
- 1/4 cup cane syrup
- 1/4 teaspoon baking soda
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine the peanuts, pecan halves, cayenne, Essence, Worcestershire, lemon juice, and melted butter, tossing to coat well. Spread mixture evenly over the prepared baking sheet and bake for 10 to 12 minutes. Remove from the baking sheet and cool on parchment paper or paper towels. Combine the cooled spiced nuts and popcorn and divide evenly between 2 lightly greased baking sheets with 1/2-inch edges. Reduce oven temperature to 250 degrees F.
In a medium saucepan, combine the remaining unsalted butter, sugar, and cane syrup over medium-high heat. Bring mixture to a boil, stirring constantly. Remove from heat and stir in baking soda. Pour hot mixture evenly over both baking sheets of popcorn and nuts. Using a lightly greased spatula, stir the mixture well so that everything is evenly coated.
Bake for about 1 hour, stirring occasionally. Remove caramel corn from the baking sheets and cool completely on waxed paper. Store in an air-tight container for up to 1 week.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.