This week Ms. Maria continued Zoom sessions for all The Montessori House students learning at home.  She made a few changes based on our recent survey of parents.  Ms. Maria She continued with several formats for at home learning (see Zoom Primer for Parents), including another  Science Demonstration, Show & Do Cooking at Home, and Follow the Leader (movement and songs), as well as several book readings.

Each week, we’ll post links to video recordings of select sessions.   For this week:

Tuesday May 5:

• Ms. Maria reads books  most appropriate for younger children up to age 4.
  VIDEO LINK  –  We’re Going on a Bear Hunt by Helen Oxenbury,  Tell Me What It’s Like to be Big by Joyce Dunbar, and Olivia by Ian Falcolner
• Ms. Maria reads books most appropriate for children older than age 4.
  VIDEO LINK –  Mike Mulligan and His Steam Shovel by Virginia Lee Burton and Spoon by Amy Krouse Rosenthal
• Students follow the leader (Ms. Maria)  in fun movement, dance and singing activities — be sure you have room to move if you want to join in!
  VIDEO LINK  – Movement and Song: Shake Your Sillies Out and Let’s Go Swimming!
  

Wednesday May 6: 

• Ms. Maria reads books  most appropriate for younger children up to age 4.
  VIDEO LINK  –  It’s My Birthday by Helen Oxenbury and Go Dog Go! by P.D. Eastman
• Ms. Maria reads books most appropriate for children older than age 4.
  VIDEO LINK –  Hedgie’s Surprise by Jan Brett and A Home for Hermit Crab by Eric Carle
• Ms. Maria does two science projects concerning the properties of liquids.
  Video of Science Demonstration: 
  • Safety: Apron and Safety Goggles (or sunglasses)
  • Science Project #1 — SURFACE TENSION:
    1 dinner-size plate (white works best)
    1/2 cup milk (whole, low fat, or skim)
    3 to 4 different colors of liquid food coloring (neon for brighter colors works well)
    2 to 3 toothpicks
    a few drops of liquid dish detergent/soap
    
    Science Project #2 — DENSITY:
    3 eggs (uncooked, unbroken in the shell)
    3 medium to tall clear drinking glasses (large enough for the eggs)
    Measuring cup — at least 2 cups
    Approximately 6 tablespoons of salt
    Approximately 6 tablespoons of white, granulated sugar
    Spoon for stirring
    Access to warm water

Thursday May 7:

• Students start the morning with fun movement, dance and singing activities — be sure you have room to move if you want to join in!
  (no video)  – Movement and Song
• Ms. Maria leads the children preparing a We Make, You Bake! main course for your family meal.
  • Video of We Make, You Bake! (Lasagna):
    INGREDIENTS:
    1 8-oz. box of “no boil” or “oven ready” lasagna (I use Ronzoni brand; we’ll use about half of these)
    1 15-oz. container ricotta cheese (we’ll use about half of this)
    1 8-oz. bag of shredded mozzarella cheese
    1/4 cup of grated Parmesan cheese
    1 jar (approx. 24 oz.) of pasta sauce (your choice of flavor, with or without meat)
    (optional, but a great and easy way to sneak in veggies!) 1 box/bag of frozen and chopped spinach. Be sure to THAW completely AND squeeze all of the water out before we start. I placed the thawed spinach in a colander and pressed down on it repeatedly with a bowl until it was nearly dry. The other option is to use a 13-oz. CAN of fresh-cut chopped spinach, and squeeze all of the water out.
    Non-stick cooking spray to prepare the pan
    Salt and pepper to tasteCOOKING EQUIPMENT:If using spinach: a colander to squeeze the water out of the thawed spinach
    Measuring cups: 1 cup, 1/2 cup, and 1/4 cup
    Large mixing bowl
    2 or 3 spoons for mixing, scooping, etc.
    A rubber or plastic spatula for getting all of the sauce out of the jar and cups
    8 x 8 cooking pan (or similar size)
    Aluminum foil
    Paper towels for wiping off your handsPOST SESSION INSTRUCTIONS:Cook at 400 degrees covered with foil for 50-60 minutes, until fork goes through noodles easily (soft noodles). Remove foil, cook another 10 minutes to melt the cheese on top. After removing from oven, let set for about 15 minutes before cutting and serving.
    BUONO APPETITO!
    

• Ms. Maria leads the children preparing a Yogurt-based snacks.
  • Video of preparing snacks: (Fruity Parfait and Frozen Yogurt Dots)
    INGREDIENTS:
    Approx. 1/2 – 3/4 cup of yogurt (I used plain Greek yogurt)
    Approx. 10-15 berries (I used raspberries and blackberries) OR cut-up fruit of your choice
    Approx. 1/2 cup of granola
    
    COOKING EQUIPMENT:
    Clear drinking glass – about 6-8-oz. size – we’ll make the parfait inside this, so don’t make it too big or too tall
    1-2 regular spoons – for scooping the yogurt and granola
    Measuring cups: 1/2 cup
    Plastic sandwich bag
    Scissors

Look for more sessions coming next week.

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