The boys being silly...
Jen doing an experiment to show differences in density...
Josh beginning a chemistry project, growing crystals....
and Jack with his own chemistry experiment.....making SLIME! Instructions to follow...
And early yesterday morning, the kiddos were up eating breakfast, and had already started their puzzles for spelling! Now that is motivation!
Homemade Slime Recipe
Food Coloring (optional)
1. Borax is available in the laundry section of your local grocery store. Take a cup of water and add to it 1 Tbs. of borax (approx 4% solution). Stir until completely dissolved.
2. Make a 50% water 50% white glue solution. Take 1/4 cup of each and mix thoroughly.
3. In a ziploc bag, add equal parts of the borax solution to equal parts of the glue solution. 1/2 cup of each will make a cup of slime.
4. Add a couple drops of food coloring.
5. Seal bag and knead the mixture.
6. Dig in and have fun. Remember to wash your hands after playing.
7. Keep your slime in the sealed bag in the refrigerator when not playing with it to keep it longer. Unfortunately it may eventually dry out or grow mold. Just throw it out and start again!
The borax is acting as the crosslinking agent or "connector" for the glue (polyvinyl acetate) molecules. Once the glue molecules join together to form even larger molecules called polymers, you get a thickened gel very similar to slime. If you've tried this recipe (formula) before using blue starch (instead of the borax) with mixed results, you won't be disappointed with this one. Works every time! If you have access to a chemical supply house, try a 4% solution of polyvinyl alcohol instead of the glue for a less rubbery polymer and one that is transparent showing off the color better.
Thursday, August 30, 2007
Wednesday, August 15, 2007
This is a version that we played around with and made. I took a basic recipe and added the things I thought would be yummy. My honey absolutely LOVED it and said it was his new favorite bread
2 1/2 tsp dry yeast
1/2 tsp sugar
1 1/4 c lukewarm water (divided)
6-7 Tb olive oil (divided)
about 4 1/2 c unbleached bread flour
2 tsp salt
1/2 c. chopped green or black olives
extra flour for dusting
2 tsp course sea or kosher salt for sprinkling
1 tsp rosemary
2 cloves garlic, finely minced
1/3 c grated parmesan/asiago/romano cheese
In a large bowl, combine 1/2 c water, yeast and sugar. Allow to sit until foamy, 5-10 minutes. Stir in remaining water, 3 Tb olive oil. With your hand or wooden spoon, stir in 1/2 of the flour, and the 2 tsp salt. Stir in remaining flour, just enough to make a soft but not sticky dough. Turn out onto a lightly floured surface, and knead 10 minutes until smooth and silky. Wash and dry your bowl, then lightly coat it with olive oil. Place dough into bowl and turn to coat it. Cover and allow to rise in a warm place for 2 hours or until doubled.
Take out the dough, and roll it out into a large rectangle. Sprinkle one half with chopped olives. Fold over. Roll into a large rectangle, 10x14" or to fit a large jellyroll or roasting pan (greased). Cover with a damp cloth and allow to rise 1 hour. Uncover dough, and dimple the dough with your fingertips, firmly, to create 1/2" deep dimples all over the dough. Re-cover and allow to rise 1 hour. Meanwhile put remaining olive oil in a small dish, stir in the garlic and rosemary. Set aside. When dough has risen, drizzle olive oil mixture all over the top. Be sure to fill each dimple. Use extra oil if necessary. Sprinkle with cheese, and course salt. Bake in a preheated 425 degree oven for 5 minutes. As you place the pan into the oven, spray bottom and sides with water and close oven. After the 5 minutes, spray oven again, and then bake for 20 more minutes.
Remove to a cooling rack and serve warm.
This is SOOO good and you can use any herbs and such you like. This is crispy on the outside and soft on the inside. Mmmmm!
Printable Version: Olive Focaccia