Sheep Week

I've decided to do a one week Sheep unit for school; this will be next week, and then we'll spend the remainder of the month of May on Plants. (This is a switch from what our curriculum calls for, which is 3 weeks of Plants and then 1 final week on Africa. I'm not adverse to studying Africa, but I think it is too much after just doing Asia, I'd like to keep things closer to home and more concrete.) We haven't done any felting in a while so this will be an excuse to get back into it. I've even heard of some people felting with their feet -- which I'd love to try! My youngest two children have never felted at all, this will be their first time. So we will do this topic for combined Kindergarten and Preschool. Hooray for Sheep Week! I bought some bamboo stick placemats for wet felting and tomorrow I will buy some roving... I also have dry felting supplies (although Suzanne Down doesn't recommend needle felting with kids this young, so that will just be for me) and I plan to make some of the wool pictures that are in Magic Wool. I'd love to start with Rumplestiltskin (this is the one that is on the cover). Give me a piece of burlap and I'm ready to get started!

In addition to being really excited about the festival tomorrow, and all things sheep-related, I want to share a recipe that we made yesterday that was a big hit with my kids. Don't be scared by the words Spinach and Tofu in the title... they scarfed it down! Not only was it tasty (and easy), but it's very kid-friendly to make, especially the parts where you get to mash your block of tofu with a fork, and where you put your hands in to mix it all up and form little balls.

Here's the recipe:

Tofu-Spinach Balls

6 oz fresh spinach
1 c. unsalted matzo meal
12.3 oz pkg very firm tofu, drained and mashed
3 eggs, beaten
1/3 cup butter, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
1 teaspoon minced garlic
1/4 teaspoon dried thyme

Preheat oven to 325 degrees F. Cover a baking sheet with parchment paper.

Cook spinach (wash, add to a medium saucepan with water still clinging to leaves, and cook over medium heat, stirring often) and drain well.

In a large bowl, combine spinach with remaining ingredients and mix well. Then shape into 2 inch balls, place on baking sheet (ours took only one baking sheet, in a 4 x 6 array) and bake for 25 minutes or until golden brown.

Yield: 2 dozen

NOTE: Balls may be prepared in advance and frozen unbaked. When ready to use, thaw for 10 to 15 minutes and then bake as indicated.

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