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| Blimey! St. Patrick's Day is just around the corner - and you know what that means? Another opportunity for me to have fun with your kids! Did Kristen already buy cute shamrock sprinkles and green cupcake liners? Oh yes she did! We're actually going to make a winter picnic. I used to do this with my kids when they were little. We'd make a typical summer picnic meal, put blankets down in the living room, decorate the room with butterflies/suns etc. and wear our bathing suits! And no, I'm not wearing my bathing suit during class, I'd have to charge extra for that. But you all can when you bring your meal home... Also, the February vacation two day campette was such a great way to schedule classes, that I'm going to offer another two day one for the April vacation. In fact, I'm going to design it such that the second morning builds on what we made the first morning -but is optional go give you, my bestest customers in the whole world lots of options! Also - I've scheduled my annual spring slight seconds sale (say that three times fast!) for May 1st - right in time for Mother's Day, end of the school year, coach's gifts etc. Also, I'll be teaching two 4-day campettes via Littleton Community Ed, but will only do one day classes here and there out of my home this summer. Details to come. Also, spring is coming-yeeha! Kristen March 17th - GD Half Day Cooking Class- Happy St. Patrick's Day -  Baked mock fried chicken, potato salad and green cupcakes! We'll also decorate a leprechaun pot. $65 after school-5pm. April vacation week 1-2 day class. More details to come May 1st - annual Spring Slight Seconds Sale 11am-2pm Groton Grange, Champney street May 5th - GD Half Day Cooking Class - Happy Cinco de Mayo - Mexico More details to come June 9th - Half Day Cooking Class - More details to come Details of camps ***Theme based Pottery Camps
Due to the
nature of clay, these camp-ettes build from
Monday-Thursday. The beginning of the week we're busy
handbuilding
pottery that we decorate and use on the last day. For
example, we may be making
a plate on Monday to use for a last day picnic on
Thursday! Each
camp-ette has its own theme. Often we'll learn about
the life and works of an
artist. My goal is to have the kids learn important
and obscure things
about an artist that has been taught to them in such a way
that they'll
remember it when they are 90 years old. For example -
did you know Da
Vinci was a vegetarian? For our Da Vinci camp - we
made vegetarian
snacks
all week!
I have some
decent sized perennial and herb gardens. During
the summer camps, kids will pick their own herbs to
incorporate into the
snacks we make each day. The kids get a chance to make
snacks that push their
risk taking with food a bit. Kids that wouldn't go
near a soft cheese with
herbs tend to gobble up their own homemade cheese with fresh
dill from the
garden. All the gardening is organic so I also try to
give the kids an
appreciation of nature.
The target
age group of the camp-ettes usually end up with
mature 5/6-13 or so. It's a very welcoming environment
and the kids who have
previously taken my camps always assist new kids. I've
been so lucky
with all of my camps. For some reason, I get the
best and nicest kids. I
think it's fair to say after all of these years of doing
them - the kids
and *I* have a really good time.
Half Day cooking classes During most of
Groton/Dunstable's school district half days, I offer a "cooking" class
out of my home in Groton. I designed these eons ago to be a
win-win for parents who work, and those that don't (or at least don't
get paid!). They make the mess at my house, have a fun
afternoon and you don't have to worry about dinner! They're held
immediately after school (you make arrangements to get your child or
contact me and I'll give you a suggestion) until 5pm.
During the class,
students learn basic cooking (washing your gross dirty hands, how to
measure dry/liquid ingredients and such) and create a family meal to be
brought home and cooked. I usually add a time period where
students will glaze a piece of pottery which I will fire and make
arrangements for pickup. The majority of the students end up
being 8-13 years old, but I occasionally have older and younger as
well. We usually use either store bought fresh herbs, or herbs
from my garden in season. It's amazing what kids will try if they
make it themselves. During our last class, we learned all about
yeast being little bugs which made their french bread rise. Not
sure if that was a good idea or not, but it did result in a lot of
giggles
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