More delicious portraits by Beve Pietrowsky!
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Dedicated to children and families
Judy and Edith
Compliments of Beve Pietrowski
About Me
- Judy
- For nearly forty years I’ve worked with very young children teaching preschool for nearly thirty years. I co-own the Garden School with Edith St. Louis and my husband,Terry Lyden, a retired professor of history. We designed The Garden School to be an alternative to the kinds of childcare one finds in our city. We teach. We open the world of discovery to the very young child. We take a child from wherever he is as far as he can go. The school offers all the skills a child needs to be ready to sit in a classroom most of his day. Those skills are so wonderfully amusing, I've spent 17 years writing about them in hundreds of publications across the nation. I participate in my city's new Early Childhood Development Coalition, and I have a special interest in children's nutrition. I'm a special advocate for the high energy child and have written extensively about this badgered, misunderstood personality. I'm a graduate of the University of Evansville with graduate work at Indiana Wesleyan. I am married to Terry Lyden and we have four grown very successful children and six magnificent grandchildren. We live in Newburgh, Indiana - Best little town by a damsite!
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Wish List
- Odd fabric pieces
- odds and ends craft items
- butter churn that works
- small camp cot
Homemade Cereal
For a family of four:
Use 1/2 large container of whole oats
1/2 cup Canola oil
1 cup coconut
1 tablespoon cinnamon
Nuts, dried fruits, other spices are optional
Mix whole oats with canola oil in a large bowl. Add coconut, cinnamon and other things your family likes and bake in a 9X13 baking dish at 350 degrees for about 30 minutes. Cool and put in an air tight container.
Use 1/2 large container of whole oats
1/2 cup Canola oil
1 cup coconut
1 tablespoon cinnamon
Nuts, dried fruits, other spices are optional
Mix whole oats with canola oil in a large bowl. Add coconut, cinnamon and other things your family likes and bake in a 9X13 baking dish at 350 degrees for about 30 minutes. Cool and put in an air tight container.
Piggy Pie
For a family of four:
2 pounds pork steaks or chops
1/2 cup catchup
1/2 cup brown sugar
1/2 cup apple or other fruit juice
Bake meat till fat done
Cut meat into small pieces
Boil meat in sugar, catchup and fruit juice about 20 minutes.
Serve over whole grain noodles.
2 pounds pork steaks or chops
1/2 cup catchup
1/2 cup brown sugar
1/2 cup apple or other fruit juice
Bake meat till fat done
Cut meat into small pieces
Boil meat in sugar, catchup and fruit juice about 20 minutes.
Serve over whole grain noodles.
Sticky Buns
For a family of four:
1/2 stick butter
1/2 cup brown sugar
Boil three minutes
In the bottom of a 9x9 pan, put mix
Add two cans of biscuits or add your own
Bake 350 degrees till brown on top.
1/2 stick butter
1/2 cup brown sugar
Boil three minutes
In the bottom of a 9x9 pan, put mix
Add two cans of biscuits or add your own
Bake 350 degrees till brown on top.
Everything Bar Cookies
2 sticks butter
1 cup canola oil
1.5 cups white sugar
1.5 cups brown sugar
3 eggs
1 cup whole oats
2 tsp baking soda
1 tsp salt
Blend well.
1-2 cups coconut
2 tablespoons cinnamon
3 cups dark chocolate chips
2 cups caramel balls
1 cup Heath toffee crumbles
Blend well.
3 cups whole wheat pastry flour
3 cups white flour
Blend well.
Spread cookie batter in a jelly roll or lipped cookie sheet. Bake at 350 degrees until they look like you wanna eat 'em. Cool cut and devour.
1 cup canola oil
1.5 cups white sugar
1.5 cups brown sugar
3 eggs
1 cup whole oats
2 tsp baking soda
1 tsp salt
Blend well.
1-2 cups coconut
2 tablespoons cinnamon
3 cups dark chocolate chips
2 cups caramel balls
1 cup Heath toffee crumbles
Blend well.
3 cups whole wheat pastry flour
3 cups white flour
Blend well.
Spread cookie batter in a jelly roll or lipped cookie sheet. Bake at 350 degrees until they look like you wanna eat 'em. Cool cut and devour.
Cheese Sauce
1/2 stick of butter
1/2 cup whole grain flour
2 cups low fat milk
1 tablespoon chicken bouillon
6 slices American cheese
1/2 cup low fat sour cream or plain yogurt
Melt butter in sauce pan and add flour and cook together into a paste. Add milk, and bouillon. Add cheese slices and stir until mix comes to a boil. Remove from heat and add your sour cream.
1/2 cup whole grain flour
2 cups low fat milk
1 tablespoon chicken bouillon
6 slices American cheese
1/2 cup low fat sour cream or plain yogurt
Melt butter in sauce pan and add flour and cook together into a paste. Add milk, and bouillon. Add cheese slices and stir until mix comes to a boil. Remove from heat and add your sour cream.
Links to Look At
Followers
The Garden School
Blog Archive
-
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2011
(262)
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July
(30)
- Sunday's Plate - Pockets!
- Saturday's Under the Sun - Vacation Tips
- Fearing the Child by Judy Lyden
- Wild and Wonderful World!
- Teaching Tuesday...
- The Selfish Child by Judy Lyden
- Monday's Tattler
- Sunday's Plate from the Idaho Potato Commission
- Under Saturday's Sun
- Friday's Tattler
- Getting Kids to Read by Judy Lyden
- Wild Wednesday!
- Tuesday's Teacher - Real Food
- Monday's Tattler
- Sunday's Plate
- Saturday's Sun - Eric Carl and the Pottery Barn
- Friday's Tattler
- Wednesday's Wonder
- Entrusting a Child by Judy Lyden
- Tuesday's Teacher
- Monday's Tattler
- Sunday's Plate
- Saturday's Secret: The Family Vacationist!
- Responsibility by Judy Lyden
- Wonderful Wild and Crazy Wednesday
- Tuesday's Teacher - Who's Responsible?
- Monday's Tattler
- Sunday's Plate - Mechanically Separated Chicken!
- Saturday's Surprise - Baby Towel
- Friday's Tattler
-
▼
July
(30)
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