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Today we had art class again and the story for this week was “A Wocket in my Pocket” by Dr. Suess. Here is the wocket that Nadia made

I included the second photo so you could see the detail she did on it’s body. Notice the earrings, even Wockets need a little bling.

I know we have a lot of faithful readers of our blog and today I want to thank our most faithful commenter.

CTG- I am so glad that I have gotten to know you through our whole adoption process and I thank you for always leaving comments. The stuff your kids say always makes me smile. I hope that it’s not too cold in the Tundra this winter

Last week Nadia and I started “Mommy and Me” art classes at a local kids art studio. We will go for 12 weeks and this semesters’ theme is “Favorite Books Arts and Crafts.” When we first arrive the kids can do a little craft while waiting on everyone to get there. Then the teacher reads the book of the week and then the kids do the craft.

This week’s book was “The Very Hungry Caterpillar” by Eric Carle. We have read this book MANY times in our house. For the craft Nadia made this:

And I want you to know that she really did make the majority of this with only a little help from me. She cut the leaf and then rolled out the body and the head. I glued the pieces on and then made the eyes. Nadia rolled out the legs and antenna and then I glued them on.

If you know the book you know it ends with the caterpillar turning into a beautiful butterfly. Then then kids moved over to paint a butter fly. I painted the body and then Nadia painted the wings on one side and then we folded it in half and let it dry.

I am totally looking forward to the rest of the semester!

Here is the pretzel recipe from Taste of Home’s 5 ingredient cookbook. (I love Taste of Home by the way!)

Giant Pretzels

1 1/2 teaspoons active dry yeast

3/4 cup warm water (110 -115 degrees)

1 1/2 teaspoons sugar

3/4 teaspoon salt

1 1/2 cups all-purpose flour

2 tablespoons butter

Coarse Salt (I used Kosher)

• In a large bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 cup at a time, to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14″ rope; twist in pretzel shape. Place on greased baking sheets. Brush with butter, sprinkle with coarse salt.
• Bake at 425 for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm.