Freshwater Academy

Fresh Water Academy was founded in 2010. It is home to four lovely young ladies of learning and their dedicated teachers. Located in the wilds of Wyoming, the name Fresh Water Academy was chosen as a Western analogy to Christ. Just as He is the Living Water, and we must have Him to have eternal life, any desert dweller knows the importance of fresh water to life, both for self, and the nourishment of crops or livestock. By taking nourishment in God and His word, we strengthen our own relationship with Him, our faith, and the quality and abundance of our fruitfulness.

Our keystone verse is from Jeremiah, Chapter 17, Verse 8: "For he shall be as a tree planted by the waters, and that spreadeth out her roots by the river, and shall not see when heat cometh, but her leaf shall be green; and shall not be careful in the year of drought, neither shall cease from yielding fruit."

The fruit that we speak of is mentioned in Galatians 5:22
"22But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith, 23Meekness, temperance: against such there is no law."

And the heat could be anything we experience that might test our faith in God; trials and tribulations, relationships, anything that focuses our love and attention anywhere but on Him...

Monday, January 23, 2012

Learning Adventures' Stracciatella, Sonja Style!

We use a Unit Study Series called Learning Adventures.  This curriculum is jam packed with great recipes that go along with the area or time period that we are studying, and many are meals that we repeat over and over!  This particular recipe is one that came from the Italian section of the Renaissance and Reformation Unit.  

It is a soup, which is made up of chicken broth, bread crumbs, shredded cheese, eggs, salt and pepper.  I didn't think that was enough for my chowing family of 7, so I added 4 cubed chicken breasts, 2 cups of frozen veggies, parsley, basil, and garlic.  It was incredible!  I also served it with salad and everything french bread.

The actual recipe from the book is as follows:
6 cups chicken stock
4 Tablespoons bread crumbs
3 eggs
Salt and pepper
1/2 cup shredded parmesan

Bring 6 cups of chicken stock to a boil.  In a separate bowl mix together bread crumbs, eggs and cheese.  Mix about 1 cup of the stock into the egg mixture, then transfer all of the bread and egg mixture to the pot with the stock.  Add salt and pepper to taste, and cook for exactly one minute.  Serve immediately.

Here are the changes that I made:
Bring 8 cups of chicken broth to a boil (I used bouillon cubes).  Cube 4 chicken breasts and add them to the water, boil till chicken is done.  Add 2 cups of your choice of frozen vegetables (we had a cauliflower, broccoli, carrot mix).  

Mix bread crumbs and eggs in a separate bowl.  I had about half a mixing bowl full of bread pieces, because I'd been saving for croutons, so I just mashed those up, and used 6 eggs.  Mix in a cup of whatever shredded cheese you have (ours was colby jack).  When the chicken is done, dip 2 cups of the stock from the pot into the bread mixture, stirring thoroughly.  After it is well combined, transfer the entire mixture to the pot, and cook, stirring, for one minute.  Serve immediately!

I served this with pieces of "Everything French Bread", and Caesar Salad.  This soup is so wonderful!  It is rich and hearty, and creamy.  My husband said "I could eat this a few times a week!"

I definitely consider this adventure a success!

No comments:

Post a Comment