Sunday, April 21, 2013

Review of Progeny Press, Beowulf Study Guide

We reviewed the Interactive Study guide for Beowulf. We received the download for this study. We have used Progeny Press before but this was our first experience with the interactive one. It can be printed for the student to use or they can enter their answers directly into the study guide computer file.
Beowulf Study Guide Progeny PressThe study guide for Beowulf is recommended for grades 9-12. This study guide is available for $18.99 as a download, $21.99 for the printed booklet and $18.99 for a CD. Included with the guide is an answer key for the teacher.

It is recommended that the student read the entire poem before beginning the guide. We followed the instructions given which were reading first, then working a couple of pages a day in the guide. It was nice using the interactive guide. My 9th grader used this guide and I was glad to see lots of vocabulary and comprehension. At times, it was a little difficult to understand but she made it through it.

Go see what other crew members had to say.

Saturday, April 13, 2013

Pregnancy Week 18.......

This week marks 18 weeks pregnant! Wow, in just a little over 1 week, I will be at the half way mark, because as of today, I am 18w, 6 days. We had an ultrasound yesterday and we are.......

We are truly blessed!

Linked up to:

My Joy-Filled Life

Thursday, April 11, 2013

amish pickled beets and eggs......

Our little Bantam chickens have been laying pretty regularly. They lay small eggs and they are perfect for pickling. I recently found this recipe and thought I would give it a try. They look great, just curious of how they taste! Guess we will see in about a week. I tripled the recipe because I had more than eight eggs!

Pennsylvania Dutch Pickled Beets and Eggs

8 eggs (already hard-boiled)
2 (15 ounce) cans sliced pickled beets, juice reserved
1 onion, sliced
1 cup white vinegar
3/4 cups cider vinegar
1/2 teaspoon salt
1 pinch black pepper
2 bay leaves
12 whole cloves

1. Place beets, onion and peeled eggs in a mason jar (if canning) or a non-reactive glass or plastic container. Set aside.

2. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to a boil, lower heat and simmer for 5 minutes.

3. Pour hot liquid over beets, onions and eggs. Cover and refrigerate 48 hours before using, if you are not canning.

4. If canning, place jars in canner and process for 10 minutes.

Wednesday, April 10, 2013


Well, I have made it to my 18th week in this pregnancy, and may I say, that has been an adventure in itself! We are going this Friday for an ultrasound to see if we are having a boy or a girl! Everyone is so excited. After my appointments, we are taking the bugs to the zoo. Boy will that be an adventure. We enjoy going as a family to the zoo every year around this time. We are all looking forward to it.

We have been adding some fun stuff to our school this past week. We are starting on a really cool lapbook and learning another language thanks to some awesome review products. Another fun thing we are doing, not a review product, is a unit study on the tadpole and metamorphosis. The bugs brought home some tadpoles from their Pactor's (grandparent) house this past Saturday. We are gonna have some fun with this one.

As for our garden, we have added three rows of Pink Eye Purple Hull peas. That makes six rows of potatoes and three peas. We are slowly but surely making progress. We are hoping to plant the rest by the beginning of next week. I can't wait for some fresh veggies straight from the garden!

Stay tuned for many more adventures!!!!

God Bless!

Monday, April 8, 2013

a yummy recipe.....

Just wanted to share a yummy recipe that my whole family enjoyed!

Pepperoni Pizza Chili

2 lbs. ground beef
1 lb. bulk ground sausage
1 large onion, chopped
1 large green bell pepper, chopped
4 garlic cloves, minced
1 jar salsa
1 can chili beans(16 oz.), undrained
1 can kidney beans(16 oz.), rinsed and drained
1 can pizza sauce, (12 oz.)
1 pkg. (8oz.) sliced pepperoni, halved
1 cup water
2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
3 cups shredded mozzarella cheese

Cook beef, sausage, onion, green pepper and garlic in a Dutch oven over medium heat until meat is no longer pink; drain.

Stir in salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Sprinkle servings with cheese.