Promotion Sunday and Yard Yahtzee

This year is just a big transitional year for Emily because she'll be going to junior high school next year. She also promoted to the youth group at church on Sunday morning. The children's area had a big send off for the 6th graders and parents were invited for the festivities. 

The children's ministry had a prayer time and gave each 6th grader a journal so that they could "write their own story" as they grow and move on into junior high and then high school.

Then all the students lined the hallway and blew bubbles and cheered as the 6th graders walked through. 

Here's a short video of Emily going through the bubbles.

Once the kids got to the end of the hallway, they went through a set of security doors and some of the youth kids were waiting to shoot them with silly string.  They made a huge mess!

Then we all went to the youth area where we had a breakfast and a little orientation time.

Wasn't the weather beautiful today?

After supper tonight, we went outside to play Yard Yahtzee. 

I got these big wooden dice to play with outside this summer, but this was the first time we'd actually played a game with them. Apparently, Emily and Noah have never played Yahtzee before so we had to have a lesson as we played.

We had a lot of fun though. Noah was hilarious. I'd bought this little basket at the dollar store to use as our "dice shaker" and Noah had a hard time pouring the dice out of the basket. 

What other dice games can we play outside? I know that Farkle is a dice game, but I haven't figured out exactly how to play it yet. We googled it, but didn't have time to really sit and figure it out.

I bought some extra Yahtzee score sheets and Farkle score sheets to use with our games. I think that's going to make things easier, especially with kids.

What are some other summer fun games that your family enjoys?

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Mother's Day 2017 - Barbados Coconut Turnovers

Happy Mother's Day to all the moms out there.

I didn't get to see my mother or my mother-in-law today, but I did get to spend some times with the ones who made me a mother.

We went to lunch after church.

This afternoon, Emily and I worked on an extra credit project for her social studies class. She and a partner had to pick a country and put together a presentation on it and make a specialty dish that the country is known for.

Emily and her partner chose Barbados. Her partner was out of town this weekend so I helped Emily with her dish. She wanted to make Macaroni Pie, but I was not sure if they would have a way to keep it refrigerated at school and then heat it up at the appropriate time so we picked another dish that could be served at room temperature.

We settled on Coconut Turnovers. She had to make enough to serve her entire class so that was a pretty big project. I thought they turned out great though. The bun is really soft with a nice crunch sugary topping and the inside is sweet and warm. YUM!

Barbados Coconut Turnovers Recipe

Adapted from Barbados.org

Dough

• 2¾ cups all-purpose flour
• ½ teaspoon salt
• 4oz cold butter 
• ¼ cup sugar
• 4 teaspoons active dry yeast
• 1 cup warm milk (approx 110-115 degrees F)
• ⅓ cup sugar water (dissolve sugar in water)
• Brown sugar

Filling

• 2 cups grated or shredded coconut (fresh or frozen; NOT dried coconut)
• ¾ cup white granulated sugar
• ¼ teaspoon allspice
• ¼ teaspoon ground cinnamon
• 1 teaspoon almond extract

Instructions

Mix the flour and salt, then cut in the cold butter until you have a breadcrumb-like consistency.

In a separate bowl, mix the white sugar, yeast and milk.

Combine the wet ingredients with the dry, mixing to form a dough. Transfer the dough to a lightly floured board and knead gently for 1-2 minutes.

Place the dough in a lightly oiled bowl, cover, leave somewhere warm and let rise for about 1 hour (the dough should double in size).

Combine the filling ingredients in a bowl, stirring well so that the sugar begins to dissolve and the mixture is moist. Set aside.

Punch down the risen dough and lightly knead it for a minute. Cut the dough into 20 equal pieces. With each piece, roll into a 3-inch circle, place a heaping tablespoon of the filling in the center; spread the filling out to ½-inch from the edges. Lift one end of the dough to the other, folding and sealing the ends together. Form into a loaf shape.

Place each turnover on a greased or parchment-lined baking sheet, seam-side down. Cover and let rise for 30 minutes.

Brush turnovers with sugar water and sprinkle with brown sugar, then place in an oven preheated to 350F. After 18 minutes, brush again with sugar water, sprinkle with more brown sugar, and allow to bake for another 2-3 minutes. This will help develop a sugary crust. Remove from the oven and cool on racks for 15 minutes.

Turnovers are best eaten warm. 

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