Building Lincoln log barns for the animals |
Drawing on the chalkboard |
Opening and closing pouches, purses, and bags |
The veggies for lunch always need to be prepared-- either scrubbed, peeled, de-seeded, or chopped. Here the girls are scooping out the seeds and pulp of the butternut squash.
Harvesting Carrots:
Breakfast: Oatmeal with Raisins
Greek-style sheep's milk Yogurt
Lunch: Green Lentils
Quinoa
Roasted Butternut Squash
Alfalfa and Broccoli Sprouts
Snack: Tofu Kan
Frozen Local Blueberries
Nori
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