Art/Picture study resources

http://cottagepress.net/picture-study.html

From Melinda...love it!

"I was just getting ready to prep my family artist study, started a google search for ideas, and..........
BAM!!!!!
Look what I found! 

FREE PICTURE STUDY GUIDES!!!!

love it!!!

So how do I use these in our school?

In our Morning Times. We study one artist a month, and look at up to 4 pictures throughout the month. One week we try to draw, paint, or sculpt like them. One week we learn about the artist's background. The other two weeks we look at and "investigate" the artwork.Very LOW KEY, and SIMPLE!!! I use a lot of the Charlotte Mason approach to Picture Study's. 

My idea is to 
a- inspire 
and
b-expose

.... from there those who love art will do it naturally, those who don't, won't!

Oh and just to keep it all real.... we are just starting these up again, after over a year of not doing it!!! 
SEASONS LADIES!!! SEASONS!!!!"

ART PROJECTS:

Watercolor: http://www.howweelearn.com/easy-watercolor-painting-ideas/

Note-taking Class from Avot

Actual Paper Set-Up
Draw a line down the left hand side of the paper leaving about one inch margin and one across the bottom.

Put the main ideas in the middle section.

Put key words, questions and phrases along the column on the left.

On the bottom you write a summary of what you learned.

Review
When:
Review material in 10 minutes.
Review another time in 1 day.
Repeat in one week.
Repeat in one month.


What:
Ask yourself the questions from the side column
Review the key words and phrases

How:
Answer yourself by writing the material down: it is more effective than simply reviewing the info with your eyes.
Recite the material to yourself: use your own words.
Explain it or teach it to someone.
Write down important letters.

Nutritional info and games

http://www.choosemyplate.gov/

Great charts for different ages along with great games!

Amazingly easy bread rolls

...and the key to good bread making.  Amazing.

http://www.handletheheat.com/homemade-bread-bowls/

These bread bowls are best served with a creamy soup. Anything too watery will just soak right through.

41    

 

Ingredients

4 1/2 teaspoons (2 packets) instant yeast
2 1/2 cups warm water (110°F)
2 tablespoons olive oil
1 tablespoon granulated sugar
4 cups (18 ounces or 510 grams) bread flour
3 cups (13.5 ounces or 383 grams) all-purpose flour
2 teaspoons fine salt
1 egg white

Directions

In the bowl of an electric stand mixer stir together the yeast, water, olive oil, and sugar. Add the bread flour and stir until combined. Fit the mixer with the dough hook and on low speed, gradually add in the all-purpose flour and then the salt. Turn speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. You can also knead by hand for 5 to 7 minutes. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.

Gently deflate the dough and divide into 6 equal portions. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is too loose it may deflate while baking, so be sure to make a nice tight shape. Place the balls on a greased baking sheet. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 400°F. Place an empty broiler tray on the top shelf.

In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough. Place the baking sheet in the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for 25 to 30 minutes, or until golden. Cool completely.

Cut a large round from the top of each loaf and scoop out the center. Fill with hot creamy soup and serve immediately.