Queen's Edge Farm: Why I Homeschool....again.....

Tuesday, November 13, 2007

Why I Homeschool....again.....

I just love finding others on the Internet that are in total sync with me. I couldn't have said it better myself....so here ya go.....another article on homeschooling for all those naysayers who give me a hard time.

I homeschool because my children were being failed by the school system-their grades, test scores and reading levels were insanely low-after homeschooling for ONE YEAR, they were brought up to 2 grade levels ABOVE their actual grade level.I homeschool because school violence is no joke where we live . Every day there is some type of violent act, most involving some type of weapon. Even where we live (a pretty nice, "rich" area) the drug problem in out of control. Call me crazy, but I have always been under the impression that we are supposed to protect our kids from, oh I dunno..being KILLED.I homeschool because I am able to provide my kids with more healthy and real-world based socialization activities-rather than have false socialization (sitting in a room with 30 other kids exactly the same age learning exactly the same thing), my kids are in the real world each day-volunteering with The Fire Station, the Civil Air Patrol, the Library, our church groups. Because my kids aren't bogged down with 8 wasted hours of "school" a day (seriously, do you know how much time class changes, answering "trouble-maker/ not-so-smart Johnny's" questions, transportation, movie watching and all the other non-education things that happen at school wastes?), they are have less anxiety and can more happily participate in becoming well rounded members of society.I homeschool because NO ONE, and I mean NO ONE cares about my kids and their success the way I do, and no teacher is going to go the distance to see them succeed that I will go.I homeschool because I can customize my kids learning....we can advance when they just 'get' something, and take more time when a concept is flying over their heads. No homeschooled child is EVER left behind. If something is boring to them, I can almost ALWAYS turn it into a field trip to ignite a spark of interest in them. My kids LOVE learning because of that. My kids aren't being taught political opinions as FACT either, as I was taught in public school.I homeschool because I have time to make sure my kids are getting what they need. With a teacher, your kid gets whatever is leftover from the 20-30 other kids in that class. When I teach my child, it is like having a private tutor...one-on-one attention ALL the time.I homeschool because even though some people may have earned a DEGREE, that does NOT make them good or well suited to teaching. Having a piece of paper does NOT make you good at something.In short.......I homeschool, because I can do it better than public school. And for anyone who disagrees, the proof is in the pudding-their test scores ALONE prove how good homeschool is, not to mention their higher self-esteem levels

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Grandma's Yummy Cinnamon Rolls

2 pkgs active dry yeast or 5 tsps if using bulk yeast
1/2 cup warm water (not too hot)
1/3 cup sugar
1/3 cup shortening, butter, margarine
2 tsps salt
2 cups milk, scalded
1 1/2 cups cold water
10 to 12 cups flour (white or whole wheat)

Yield: 4 loaves

Soften yeast in warm water, springkle in a tsp of the sugar
In LARGE mixing bowl blend sugar, shortening, salt and milk until shortening is melted. Add cold water, cool to luke-warm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 5 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover with foil or damp towel. Let rise in warm place (85 to 90 deg) until light and doubled in volume about two hours. Punch dough down by plunging fist in center. Knead dough for about 5 minutes.

Roll out one fourth of dough to a 16 X 12 inch rectangle. Brush with 2 TBSP of melted butter. Combine 1/3 cup firmly packed brown sugar, 1/3 cup sugar and 1 1/2 tsp of cinnamon (or more to taste). Sprinkle mixture over dough. Starting with 16 inch side, roll jellyroll fashion. Either cut into 16 1 inch slices or leave as a whole loaf. Place on a greased pan, cover and let rise in warm place until light, about 30 to 45 minutes. Bake at 375 degrees about 25 to 30 minutes or until golden brown.

Mix one box 10X sugar with 2 tbsps water. If too stiff, add more water until icing consistency, add a drop of vanilla too. Spread on baked bread while bread is still warm.

2010 Homestead Stats

Laundry Soap

Homemade Laundry Soap:
1/3 bar Fels Naptha or other type of soap, as listed above
½ cup washing soda
½ cup borax powder
~You will also need a small washpan or bowl that holds about 2 gallons.

Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat. Pour 4 cups hot water into the washpan. Now add your soap mixture and stir. Now add 1 gallon plus 6 cups of water and stir. Transfer soap (using a funnel if necessary) into empty plastic laundry holders, milk containers (I use my empty glass milk bottles and old Fab containers) Let the soap sit for about 24 hours and it will gel. You use ½ cup per load.

Wild Mustang Grape Jelly

Wild Mustang Grape Jelly

5 cups grape juice (about 3 1/2 pounds of ripe grapes)1 (1 3/4 ounce) box of sure-jel pectin7 cups sugarBefore getting started it is best to clean the entire kitchen, making sure the sink is empty. Bleach the sink and all utensils used in making jelly (I do this as I sell my grape jelly as part of my homesteading business.)

Wash the canning jars in warm soapy water, and rinse well. Set off to side.

Place a large pan of water on the stove to heat. Once it starts steaming, place lids and rings in the bottom, and 2-3 jars (depending on if you use actual jelly jars or pints) to sterilize.

Next make the grape juice using clean washed grapes (make sure you use rubber gloves when picking or washing wild grapes)To 3 1/2 pounds of clean grapes (6 cups of grapes) add 1 1/2 cups water.Bring to a boil and simmer covered for 10 minutes.Strain and squeeze out all of the juice with cheese cloth (see paragraph below)
I didn't have cheese cloth, so I poured the grape mixture into a large spaghetti strainer with a large pan underneath. I had to stir it around some as the skins and seeds would sink to the bottom, and clog the colander up. Stirring allowed the liquid to drain out. I then used a large metal spoon and squished it some to get more of the juice out.

In a very big pan, put 5 cups of the juice (it’s okay to add no more than ½ cup water to even out amount)Add the fruit pectin to the juice.Mix well.On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
Remove jelly from heat, skim off foam
Use a large spoon inserted inside the jar to lift CAREFULLY out of the water. DO NOT TOUCH THE INSIDE OF THE JAR OR THE RIM WITH YOUR HANDS.
Ladle jelly into hot jars, place a lid and ring onto jar (do not tighten yet).
Set jars to the side. After a while you should start hearing “pings” as the jar seals.
When jars are completely cool, tighten rings and store on pantry shelf.**SIDE NOTE: Wild Mustang Grapes are normally ready the end of June, so be prepared. Keep an eye open for vines on the side of the road, or any that friends and family may have growing in their yard. Many people just let them grow and don’t do anything with them, so it shouldn’t be hard to find a good supply. Also, the more you pick off the vine, the more the vine produces new grapes, so you probably won’t EVER run out of grapes to use until the vine dies or you get sick of making jelly. Good luck and feel free to contact me at queensedgefarm@yahoo.com for questions.