2012 Music Performances

Amber in the 5th grade band and music group

Alora in 1st grade music

Annelise in 6th grade band 

I was in California during Amanda's 8th grade band and choir concert so, sorry, no photos!

December Days

Here are a few photos from the girls' holiday performance at school.

Annelise played her clarinette . . .

Amber played her trumpet

 

 Alora was a tree in her "Mooseical"

 and had a "speaking" part!

Amber and Callie, all smiles!

Alora and Amy on the playground the last day before winter break 

Happy holidays everyone.  Tis the season to EAT!  I love it!!!  In fact, last night I made a calzone using a focaccia bread recipe.  It was kid tested and  . . . Approved!  So here's the recipe for the focaccia bread adapted from my America's Test Kitchen book (this one's for you Mel ;-)  )

Focaccia

1 russet potato (8 oz), peeled and cut into 1 inch chunks

3 1/2 cups flour

1 1/2 t yeast

1 1/4 t salt

1 cup water, warm

1/4 cup olive oil, plus extra for the baking sheet

2 T fresh rosemary

3/4 t coarse sea salt

Cover the potato with water in a small saucepan and simmer until completely cooked and easily pierced with a knife, 10 to 15 minutes.  Drain and when the potato is cool enough to handle, grate it.

Mix 3 1/4 cups of the flour, yeast, and salt together in a standing mixer fitted with the dough hook.  With the mixer on low speed, add the potato, water, and 2 T of the oil until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes.  

Place dough in a lightly oiled bowl and wrap tightly in plastic wrap.  Let rise in a warm place until doubled in size, 1 to 1 1/2 hours

Press the dough into a well oiled 12 by 18 inch rimmed baking sheet.  Wrap loosely in lightly greased plastic wrap and let rise in a warm place until it has nearly doubled in size and springs back slowly when indented with a finge, 45 to 60 minutes.

Adjust an oven rack to the lower middle position and heat the oven to 425.  Press the dough with your fingertips to dimple it.  Drizzle with the remaining 2 T of oil and sprinkle evenly with the rosemary and sea salt.  Bake until the focaccia bottom is golden and crisp, 20 to 25 minutes.

Have Fun!