Dressing up is great fun. Make a trip to the local Good will and buy boots, vest, blousey-sleeve shirt. The fun is multiplied when dressed up. Ask at the jousting if they will knight your children. That can be great. Is your fair family friendly? Some of the acts can be pretty bawdy (or worse). But some fairs set aside a day specifically for families and fine the actors for foul lang, etc. on those days.

Problem is I don't know what the dish was called. They offered it as a special for a little while a few months ago. I've even checked the OG site. The pasta dish was pillows (large, not ravioli size, not moon shaped like mezzaluna) of cheese mixture, with your choice of chicken and garlic cream sauce or Ital sausage and tom/ cheese sauce on top. Remember the name? Ideas on recreating it?

RAMEN NOODLE SALAD 1 large head Napa (Chinese) cabbage, chopped 1/2 bunch green onions, chopped 1/4 c butter 2 pkg Ramen noodles, crumbled (discard spice packet) ½ c sliced almonds 1/4 c (1 oz) sesame seeds Dressing: 1/4 c red wine vinegar 3/4 c oil 2 TBSP soy sauce 2/3 c sugar Place cabbage and onions in serving bowl. Saute noodles, almonds, seeds in butter over medium heat until just beginning to toast. At last moment, add sauted items to cabbage. Toss with dressing. (Leftovers are NOT good. But you can keep the noodle mixture in a container on the counter, the dressing separately in the fridge, and just mix up enough salad for right now for your family.) SPICY COLESLAW WITH JICAMA (Southern Living) 20 servings (cut in half) 2 c mayo ½ c chopped green onions 6 TBSP apple cider vinegar 1 ½ tsp chili powder 1 tsp ground cumin ½ tsp cayenne pepper 1 large head red cabbage, quartered, thinly sliced 1 large head green cabbage, quartered, thinly sliced 1 medium jicama, peeled, grated 6 carrots, grated Mix first 6 ingredients in medium bowl. Combine cabbages, jicama, and carrots in large bowl. Add dressing and toss. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) The first time I made this recipe, I didn’t have carrots so I used sliced red bell peppers instead. It was fantastic. I usually slice (instead of grate) the jicama.

Our ds has now graduated! WOW! We started with WTM classical homeschooling in first grade (after doing something else for K) and he graduated a year early. So off to college as a 17 yo (and one class short of being a college sophomore because of dual credit classes). What a fun marathon this has been!

We started our ds with WTM the year it came out, 1999. Our ds was entering 1st grade. I followed very closely the recommendations (in the original edition - only one I've owned) for 1st through 4th grade, with the change of using Horizon math. Loosened up a bit from 5th through 8th - (using my own choice of Latin, used a book form of timeline, etc.). Stepped out quite a bit in high school (used Omnibus for history/ lit; we hated Writing Strands, so used IEW, which saved our sanity! used Apologia sciences, because our local co-op did labs together, took 28 hours of dual credit courses over the last two years - lots of higher math and computer programming). We used Abeka LA all through the years -- fantastic. I think because we used the earlier methods, our grounding was firm -- ds had an ability to listen, to think, to answer, to outline, to write -- that foundation served us well no matter what curriculum we chose. Ds will graduate this May - a year early (he'll still be 16, but turn 17 before fall). He'll enter college as a sophomore because of his dual credit courses. I can say we are happy with WTM - we loved the philosophy of classical education, with our ds knowing and being able to defend what he knows in writing and speech. He could easily have been a nerd (math is his language and he is very "tech-y") but instead he is wellrounded, well read, and ready for the world.

I would say you need to do the volumes in order. Some of the Omni assignments assume you have already done the other books. They will link an essay idea from year 1 concerning a theme they discussed in one book with something they want you to consider during year 3.

You are correct - more figures are better in chemistry -- BUT the "more figures" have to be supported by more accurate measurements. That is why chemists are always upgrading their ability to measure accurately.

Sig fig are a reflection of how accurate your measurements are. If you are measuring a track and driving a car around it - you would have to estimate the answer between the .8 and the .9 of a mile. So you might think to yourself, we went about halfway between .8 and .9 so I will estimate that to be .85. If you tried to be more precise, and say you traveled exactly .8392 miles, you are "guessing" - and if you then used that measurement in some other way, your over guessing would make the next figure even more unreliable. However if you used a ruler/ tape measure that measured 20 feet at a time, you could use that to be more precise about the distance traveled. So in the chem lab, if you have a ruler marked in decimeters, you can estimate the measurement to one more place. Same with a thermometer. You estimate one more place than the lines on the scale show. That is why the rules for sig fig are different for adding/subtracting and mult/ div. The "error" that creeps in is more "affecting" when add/sub, so you have to use the measurement with the least position in sig fig.

I don't even know enough to know where to start -- This will be our ds's senior trip. All we know is we want to visit Pearl Harbor and scuba dive. So - 2 adults and one 16 yo -- for 10-14 days -- and we can't live high on the hog. We are not "lie on the beach day after day" people, although my dh believes we could fill 10 days with scuba diving! We love history, hiking, swimming, interacting with the people who live in an area (we would not go to a resort where we are separated from the people), not touristy (if given a choice of eating in a tourist place or a place where the local folk go -- local wins every time), not shoppers (although a local market full of local color would be fantastic). What islands? (and what to see there) What should we not miss? cultural center? pineapple plantation? driving around? helicopter ride? volcano?

Can you send me somewhere, or send me some ideas for our ds's diploma? I want to create or purchase - but it needs to look fantastic. We are on the home stretch!

Just substitute turkey for the chicken CHICKEN TORTILLA SOUP 1 ½ LBS COOKED, shredded chicken 15 oz can Ro-tel chopped tomatoes 10 oz can enchilada sauce 1 onion, chopped and sauteed 1 garlic clove, chopped and sautéed 4 oz can of chopped green chilies 1 can cannelini beans 2 c water (or use more chix broth) 4 cups chicken broth 1 tsp each of cumin, chili powder (or less), salt 1/4 tsp pepper 1 bay leaf 1 c corn 1 TBSP chopped fresh cilantro Cook on high in crock pot 3-4 hours. Add cilantro at end until heated through. Topping: Cut 6 corn tortillas into strips and toss with 2 TBSP oil. Place on a cookie sheet. Bake at 375 degrees for about 8 -10 minutes, until nicely brown. Top each serving of soup. MEXICAN CORN SOUP 4 c chicken stock 1 ½ c corn 1 ½ c cooked chicken, diced 3/4 c fresh or canned tomatoes, diced ½ c red bell pepper, diced 1 small can chopped green chilies ½ tsp fresh minced garlic 1 tsp dried oregano 1 ½ tsp cumin 1 tsp dried basil salt and pepper ½ c sliced green onions Bring stock to boil. Add vegetables (except green onion), meat, and spices. Simmer 1 hour. Add green onion right before serving. Garnish with tortilla chips. And you didn't ask about stew/ pot pie, but here it is: CHICKEN POT PIE ½ c butter ½ c flour 1 tsp salt ½ tsp pepper ½ tsp dried basil ½ tsp celery flakes 2 c chicken broth 2 c half and half 2 c cooked chicken, cubed 6 boiled potatoes, cubed 1 can corn 1 small can sliced carrots 1 pkg refrigerated pastry crust Melt butter. Cook flour and spices in butter over low heat. Add broth and half and half. Heat to boil. Cook 1 minute until thickened. Add chicken and vegetables. Pour into Pammed 13 X 9 casserole dish. Cover with pastry crust, piecing as needed to fit dish. Bake at 425 degrees for 45 min. or 350 degrees for 60 min.. Cover pie crust with foil when browned. This filling can also be used for chicken and dumplings. Add an additional cup of both chicken broth and half and half. Bring to low boil. Mix dumpling dough (2 c Bisquick, 2/3 c milk), and drop by spoonfuls onto boiling stew. Reduce heat, and let gently simmer uncovered for 10 min. Cover and cook an additional 10 min. (don’t open during this time) or until dumplings are done.

LEMON RICE AND POTATO-CHICK PEA CURRY (45 min tops) 3 TBSP EVOO, divided 1 medium onion, thinly sliced 3 cloves garlic, minced 2 medium russet potatoes, peeled and cubed 1 red bell pepper, seeded and chopped 14-oz fire roasted diced tomatoes, drained 15-oz can chick peas, drained Salt and pepper 2 TBSP mild or hot curry powder 2 scallions, chopped 1 1/2 c basmati rice 4 c chicken stock, divided 1 bay leaf, fresh or dried 1 lemon, zested 1 tsp ground turmeric 2 tsp ground coriander 2 tsp ground cumin 1/2 tsp ground cardamom, optional 1 TBSP butter Heat a deep nonstick skillet over medium-high heat with 2 TBSP EVOO. Add onion, garlic, potato, and bell pepper. Cover and cook, stirring occasionally, 10 to 12 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste, and 1 cup chicken stock. Simmer 10 to 15 minutes longer. Mix scallions into rice and top with vegetables. While curry is cooking, make the rice. Heat a medium pot over medium heat with EVOO. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay leaf, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly. TUSCAN STYLE BEANS (crock pot) 1 TBSP EVOO 3 oz pancetta, chopped (or bacon) 1 lge red onion, chopped 4 cloves garlic, minced 2 sprigs fresh rosemary (1 tsp dried) 1/4 cup chopped flat leaf parsley (use fresh) 1/2 tsp salt 1/2 tsp black pepper 28 oz can diced tomatoes 2 - 19 oz cans cannellini beans, rinsed and drained Over medium high heat, saute pancetta in oil until just begins to brown. Transfer to CP. Add onion to skillet; saute until softened. Add garlic, rosemary, parsley, salt, pepper. Saute for 1 minute. Stir in tomatoes and bring to boil. Cook for 2 minutes. (Can stop at this point and refrigerate overnight.) Add beans to crock pot. Pour tomato mixture over beans. Stir. Add just enough water to cover. Cover and cook on low for 8-10 hours or high for 4-5 hours. (If you don't want to do in the CP, let sauce simmer on stove for 20-30 minutes. Add beans and simmer another 20 minutes to heat through.)

http://www.webmd.com/cold-and-flu/flu-guide/is-it-cold-flu The kicker for me is that the flu really pounces on you (feeling just fine, and then BOOM, you know you are sick) - and lasts longer than a cold.

CHICKEN TORTILLA SOUP 1 ½ LBS COOKED, shredded chicken 15 oz can Ro-tel chopped tomatoes 10 oz can enchilada sauce 1 onion, chopped and sauteed 1 garlic clove, chopped and sautéed 4 oz can of chopped green chilies 1 can cannelini beans 2 c water (or use more chix broth) 4 cups chicken broth 1 tsp each of cumin, chili powder (or less), salt 1/4 tsp pepper 1 bay leaf 1 c corn 1 TBSP chopped fresh cilantro Cook on high in crock pot 3-4 hours. Add cilantro at end until heated through. Topping: Cut 6 corn tortillas into strips and toss with 2 TBSP oil. Place on a cookie sheet. Bake at 375 degrees for about 8 -10 minutes, until nicely brown. Top each serving of soup. MEXICAN CORN SOUP 4 c chicken stock 1 ½ c corn 1 ½ c cooked chicken, diced 3/4 c fresh or canned tomatoes, diced ½ c red bell pepper, diced 2 TBSP green chilies ½ tsp fresh minced garlic 1 tsp dried oregano 1 ½ tsp cumin 1 tsp dried basil salt and pepper ½ c sliced green onions Bring stock to boil. Add vegetables, except green onion, meat, and spices. Simmer 1 hour. Add green onion right before serving. Garnish with tortilla chips. BRAZILIAN BLACK BEAN SOUP 4 cans black beans 1 TBSP olive oil 3 cups chopped onion 10 garlic cloves, crushed 2 tsp cumin 2 tsp salt 1 medium carrot, diced 1 medium bell pepper 1 ½ cups orange juice 2 medium tomatoes, diced (or use 14 oz canned) black pepper to taste Heat olive oil in a medium sized skillet. Add onion, half the garlic, cumin, salt and carrot. Saute over medium heat until carrot is just tender. Add remaining garlic and the bell pepper. Saute until everything is very tender (10 - 15 minutes). Add beans. Stir in the OJ, black pepper, and tomatoes. Puree all or some of the soup (by blender, food processor, or hand blender). Return to kettle. Simmer over very low heat 10-15 minutes more. Serve topped with sour cream, cilantro, and salsa.

Is this what you were looking for? http://www.homeschooltracker.com/tracker_basic.aspx? The basic edition is free.

Mention a conversation you had with him, or if you didn't know HIM that well, but SHE talked about him, mention what she said about him. "I remember when we were talking about ______ and your husband said, " ___________." And we couldn't stop laughing." "I remember when you said he stayed up with little Jimmy when he had the flu so you could sleep. What a wonderful father and husband to you! We will be praying for you that your sweet memories of Bill will carry you through this time when your grief is so overwhelming."

All Through the Ages: History through Literature Guide by Christine Miller This book lists books by topic and grade level groupings. Wonderful resource. She has compiled from various catalogs to make this list. Then you request your library ILL (interlibrary loan) them for you. Request what you want several weeks in advance in case they have trouble finding it. However, first, go to your library, use the catalog to find the Dewey number fo the various subjects you are interested in, and browse the shelves. You aren't looking for the 'perfect' book for each topic, just several to call on. Write down the titles you find (use an Excel spreadsheet or develop a table in Word) next to each topic, or you won't be able to find it the week you do that topic! Then for the topics where you have gaps, you can look further in All Through the Ages or decide that will be a 'lite' week with less extra reading. My library also has online access to the World Catalog, which shows what other libraries have in their collections. I can search my subject (and add the word juvenile to limit to children's choices if I want) and find books to request too.

The consignment shops are looking for clean (no stains), newish (no wear marks), and recent season (not accepting styles from several years ago). Size also matters (LOL; what I mean is if you have a size that is overflowing the rack, they will be more picky). I had several Ralph Lauren boys shirts turned down here because they were colors and styles from 2-3 years ago. They also didn't accept any Walmart, KMart or Target brand labels, unless they were blue jeans (in perfect shape).

Some of these are adapted from Rachael Ray - known for 30 min meals. Yes, they really do take that short amount of time. I put the ingredients on my shopping list, then when I am desperate during the week, I can magically pull it out of my hat. FARFALLE WITH RICOTTA GARLIC SAUCE (20 min total) 12 oz farfalle (bowtie pasta) 4 TBSP butter zest of 1 lemon 2 tsp minced garlic 1/4 cup cream (or half and half, or milk) juice of ½ lemon ½ cup fresh basil, chopped 1 cup ricotta cheese freshly grated parmesan cheese Cook pasta in salted water (per directions). Melt butter over low flame. Add lemon zest and minced garlic. Allow to mellow and flavor the butter. When pasta has one minute cooking time left, add 1/4 cup of cream to butter pan. Add lemon juice, sprinkle of salt. Drain pasta. Place in serving bowl. Toss pasta with cream sauce. Add basil. Dot with ricotta cheese and toss to combine. Add some freshly ground pepper and a handful of parmesan cheese. TOMATO, BASIL AND CHEESE BAKED PASTA (30 min total) 1 lb small shell pasta 2 TBSP EVOO 3 cloves garlic, chopped ½ small yellow onion, chopped 28 oz crushed Italian tomatoes ½ c fresh basil, torn into small pieces Salt and pepper 1 cup pesto sauce 1 c ricotta cheese ½ c grated Parmesan cheese ½ lb mozzarella, shredded Cook pasta. Preheat big skillet over medium heat. Saute garlic and onion in EVOO, about 5 minutes. Add tomatoes and stir. When simmering, add basil, and season with salt and pepper. Preheat broiler to high. Place drained pasta shells in casserole dish. Add pesto, ricotta cheese and a handful of parmesan. Stir to coat pasta. Pour tomato and basil sauce over pasta (can serve extra at table). Scatter mozzarella over pasta, and a final sprinkle of parmesan. Broil 3 - 5 minutes to melt cheese. ITALIAN MAC AND CHEESE (30 min total) ¾ lb zita or penne 1 lb Italian sweet sausage 2 TBSP EVOO 1 TBSP butter 3 -4 cloves garlic, chopped 5 mushrooms, sliced Salt and pepper 2 TBSP flour 1 c chicken stock 1 c heavy cream 2 ½ c shredded Italian 4 cheese blend 1 large can diced tomatoes, partially drained 1-2 tsp hot sauce ½ c Parmesan cheese Cook pasta. In a non-stick skillet, brown and crumble sausage. Drain cooked crumbles on paper towel. (I do this ahead and keep a baggie of crumbles in the freezer). Return pan to heat and add EVOO, butter, garlic, and mushrooms. Season with salt and pepper. Saute 3 -5 mins, until mushrooms are lightly golden. Preheat broiler to high. To mushrooms, add flour and cook 2 minutes. Whisk in stock and cream. Bring to a bubble, then stir in 2 c cheese. Add tomatoes. When sauce bubbles, remove from heat and add hot sauce. Combine cheese sauce with sausage and pasta. Transfer to baking dish. Sprinkle remaining ¼ cup cheese blend and parmesan over top and brown under broiler. SPAGHETTI ALLA CARBONARA (20 min total) ½ to ¾ lb spaghetti 2 TBSP EVOO ½ lb bacon, cut into small pieces 4 garlic cloves, chopped 2 eggs 1 cup grated Parmigiano-Reggiano cheese Freshly ground black pepper 1 handful fresh flat-leaf parsley, chopped Prepare sauce while pasta is cooking. Cook pasta in salted water. Drain well, reserving ½ cup cooking water to add to sauce, if needed. Meanwhile, heat EVOO in skillet over medium flame. Add bacon and sauté for about 3 minutes, until crisp. Toss the garlic in and sauté for less than 1 minute to soften. Add drained spaghetti to pan and toss to coat the strands in the bacon fat. Beat the eggs and cheese together in small bowl. Remove skillet from heat. Pour egg mixture into the pasta, stirring quickly until eggs thicken. Thin out sauce with reserved water. Season with black pepper, and sprinkle with parsley. SOUTHWESTERN BAKE (15 min prep, 40 min cooking) 1 lb lean ground beef 2 cloves garlic, minced 1 onion, chopped 2 tsp chili powder 2 (15 oz) cans black beans, rinsed/drained 2 (8.75 oz) cans corn, drained 16 oz container sour cream 2 cups fresh salsa 5 cups crushed plain tortilla chips 3 cups shredded Cheddar cheese 1 large fresh tomato, finely chopped 3 green onions, chopped (optional) Preheat oven to 375 degrees F. Brown ground beef with garlic and onion; drain. Combine meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended. In a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of tortilla chips on top of meat mixture and top with 1 cup of cheese. Spoon another layer of meat, chips and 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle last cup of cheese on top. Top with diced tomato and green onions. Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving. LEMON RICE AND POTATO-CHICK PEA CURRY (40 min total) 3 TBSP EVOO, divided 1 medium onion, thinly sliced 3 cloves garlic, chopped 2 medium russet potatoes, peeled and chopped 1 red bell pepper, seeded and chopped 14-oz fire roasted diced tomatoes, drained 15-oz can chick peas, drained Salt and pepper 2 TBSP mild or hot curry powder 2 scallions, chopped 1 1/2 c basmati rice 4 c chicken stock, divided 1 bay leaf, fresh or dried 1 lemon, zested 1 tsp ground turmeric 2 tsp ground coriander 2 tsp ground cumin 1/2 tsp ground cardamom, optional 1 TBSP butter Heat a deep nonstick skillet over medium-high heat with 2 TBSP EVOO. Add onion, garlic, potato, and bell pepper. Cover and cook, stirring occasionally, 10 to 12 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste, and 1 cup chicken stock. Simmer 10 to 15 minutes longer. Mix scallions into rice and top with vegetables. [While curry is cooking, make the rice. Heat a medium pot over medium heat with EVOO. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay leaf, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.] Serve with pita bread.

Lots of violence (torture), scary stuff (terrorist attacks), sleeping around.

Don't know where the Marriott is but .... This is a great inexpensive (for DC) hotel right downtown - two blocks from Smithsonians, White House, Wash. monument; 4 blocks from Ford Theater; near subway stop (so you could travel to Marriott without moving car). http://www.hotel-harrington.com/

2 c mayo ½ c chopped green onions 6 TBSP apple cider vinegar 1 ½ tsp chili powder 1 tsp ground cumin ½ tsp cayenne pepper 1 large head green cabbage, quartered, thinly sliced 1 large head red cabbage, quartered, thinly sliced 1 medium jicama, peeled, grated 6 carrots, grated Mix first 6 ingredients in medium bowl. Combine cabbages, jicama, and carrots in large bowl. Add dressing and toss. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) The first time I made this recipe, I didn’t have carrots so I used sliced red bell peppers instead. I usually slice (instead of grate) the jicama. Makes enough for 15 people, so I sometimes make with just one head of green cabbage, to halve the recipe. The dressing is spicy. I like to make and eat right away - don't like soggy greens, prefer crisp.

He can claim that she abandoned the house, which strengthens his case (also in custody matters). The taking the child to another state is secondary. Until officially separated and legally being allowed the house, she shouldn't leave. She should also immediately change all the locks.

If it already fills one page, with lots of white space leftover, don't add anything else. Unless you are going for a C-level position (like CEO, CFO) or are a professor with a long list of publications, or a professional writer with a long list of books, etc, you should not have more than one page]: If you absolutely must add something more to your resume: list special skills that directly tie in with the job description (asking for computer skills? list Microsoft Office applications. for a teaching job? list machines you know how to work). Never list personal stuff (like birthday, weight, height), never add a photo (unless you are a model or actor). When you are finished, print out a copy, attach it to a wall, and step back 5 feet. It should look good, balanced, with lots of white space.

If you haven't ever done this, if you want it to look good forever (as an heirloom), if it is worth it to you to spend the money -- take it to get it framed. They will make sure it is centered, straight, matted well. Having said that, I frame my own often. I do put non-glare glass in front of needlework - it protects from dirt and sunlight damage. I would prefer to be able to see stitch details, etc. but I have a ruined sampler made by grandma -- it wasn't protected from dust. I also think that the sticky board ATTRACTS dust. So I use the sticky board and cover it with glass. Never staple (rust stains don't come out). If you find that tape isn't tight enough, you take long whip stitches across the back of the board. Mats do accent a piece and also provide a little air space between the fabric and the glass. (Although many framing places put a little spacer in there to keep the glass off the fabric). This helps any decorative stitches (such as crewel, needlepoint, etc) not be crushed.