How much pride would you feel if you and your spouse were sitting in the living room and all of a sudden your child burst in like gangbusters holding a big award with a mile-wide smile on his or her face?
Well, that’s what happened to
the squirrel’s parents in Kathy Stemke’s newest children’s book: “Trouble on Earth Day”. Shelby crashes through the front door waving her first prize ribbon for winning the Earth Day poster contest. She shows her parents the big poster with the words Rethink, Reuse and Recycle on it. Soon the whole family gets involved with recycling household items. Shelby
This wonderful book makes possible a three way dialogue between parents, teachers and students about conserving the Earth’s natural resources; done in a simple to understand fun way.
Besides the whimsical tale featuring
the squirrel, there is a big 22 page supplemental activity section featuring songs, recycling crafts, worksheets, games, and even compound word activities. Shelby
Teachers and home-schoolers everywhere will appreciate the vibrant discussions on trees, birds and recycling materials; facilitating the exposition of knowledge to children in a positive, caring manner.
Included in this delightfully interesting book is a history of Earth Day, which will reinforce the young scholars’ understanding of the value of environmental responsibility.
“Trouble on Earth Day” by Kathy Stemke is a fabulous tool for educators and parents, sure to instill superb solid values in young people.
Now what would
’s favorite meal be? One food that always seems to get recycled, to the delight of all, is that big roasted turkey. Shelby
Recycled Turkey Hash serves 6
Adapted from Eating Well for a Healthy Heart Cookbook (2008)
· 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
· 1 medium apple, cored and cut into 1/2-inch pieces
· 1/2 cup reduced-fat sour cream
· 1 teaspoon lemon juice
· 1 tablespoon canola oil
· 1 medium onion, chopped
· 3 cups diced, cooked, skinless recycled turkey
· 1 ½ teaspoons dried thyme
· ½ teaspoon powdered sage
· 1/2 teaspoon salt
· Black pepper to taste
- Cover sweet potatoes with salted water, bring to boil
- Lower flame and cook it for 3 minutes
- Add the apple and cook 2 minutes, check for tenderness
- If not tender, cook a little more, but avoid mushiness
- Put one cup of mixture into a large bowl and mash it
- Stir in the sour cream and lemon juice
- Add the remaining unmashed mixture and stir to combine, then set aside
- Heat the oil in a large skillet on medium flame
- Add the onion and cook, stirring until tender, 2-3 minutes
- Add the recycled poultry, thyme, sage, salt and pepper
- Cook, stirring as needed until heated through. Perhaps 2 minutes
- Check that nothing sticks, perhaps add a little more oil
- Add the reserved sweet potato mixture to the skillet, stirring thoroughly, then let sit
- Press down on the hash with a sturdy metal spatula
- Cook until the bottom has a browned crust, about 3 minutes
- Cut the hash into sections so as to flip the entire hash over
- Cook until that side is brown, about 3 more minutes
This fragrant delicious turkey hash is now ready to serve. Tuck in and enjoy it. Many folks like this for a breakfast meal with poached or fried eggs atop the hash. But don’t worry about it, this hash is good anytime.
Shelby’s mom says to save that turkey carcass, because you can make an excellent broth with it. This broth is great for soup, to boil rice in or cook soaked dried beans in. Shelby’s dad says this is a win-win deal, and don’t forget to put those peels and vegetable and fruit trimmings in your compost bin.