Hello October, It’s Wonderful To See You!

Hello October (1)

Can you believe it’s October already!? I know it’s a cliché, but time has absolutely flown by these past few months. While we love summer’s warm sun, and relaxed schedule, there is nothing better than sipping coffee while enjoying the crisp fall air. We love nature walks, scavenger hunts, campfire nights, and jumping in leaves! All are wonderfully beautiful, and so quick to leave. Enjoy the moment. 🙂

 

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Charlotte Mason Math (aka Board Game Math) — Homeschool Unleashed!

One of my favorite parts of homeschooling has been using the Sonlight book lists for English and Social Studies. Snuggled together on the couch, or lying on a picnic blanket, my kids and I have traveled to distant lands and learned about foreign cultures, traveled back in time and been immersed in history, and heard […]

via Charlotte Mason Math (aka Board Game Math) — Homeschool Unleashed

Fried Dandelions? Yummy!

Picking dandelions while Running with bare feet through the lawn. There was nothing better! We remember thinking how strange it was to be picking weeds for a fun dessert, but also remember being ecstatic about trying something new. Fried dandelions!

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Makes 36 fritters

3 dozen medium-sized dandelion flowers (see note)

½ cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

2 teaspoons of sugar

4 Tablespoons of water

5 Tablespoons of milk

½ cup canola oil for frying

1-2 teaspoons of powdered sugar to finish

 

Dandelion note: The best dandelions for this are young, tender and medium-sized (about 1” across). Pick them from a lawn or bank that you know has not been sprayed with weed killer. They’re at their freshest in the late morning when they first open to the sun. Oh, and they’re packed with vitamins, too!

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Prepare the dandelions: Trim the milky stems right to the base of the flower, leaving the green bud intact. From this point on, you’ll want to avoid licking your fingers both for hygiene reasons and because the taste of the raw milk is mighty bitter! Don’t say I didn’t warn you…

Heat the oil: Pour the canola oil into an 8” frying pan and heat it slowly over medium heat. The oil will be ready when a test dollop of batter cooks to medium brown on the bottom in 30 seconds. Arrange a plate with two layers of paper towel beside the pan and have a spatula and a pair of tongs handy.

Make the fritters: Dip 6 dandelions at a time yellow-side down into the batter, using the green knobs as handles. Quickly fork a little of the batter onto the green bits, but don’t try to coat the backs entirely.

Put the 6 battered flowers face down into the hot oil so that they keep their flower shapes and fry for 30 seconds until medium brown. Now flip them over, pushing the tops gently with the spatula as the green sides cook, and fry for a further 30 seconds.

Using the tongs, remove the fritters to the paper towel to cool. Repeat the process until all the flowers are fried.

To finish: Sprinkle with powdered sugar and serve warm. Delicious!!

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