Wednesday, May 22, 2013

Who, What, Where, When, and/or Why Wednesday


Why haven’t we been posting lately?

Well…

                           1)    We’ve been real busy studying
 
 
            
        2) We’ve had lots of birthdays (which can really keep us busy! :) )




3) And, most importantly, we’ve been having lots of fun with our new baby sister, Ruth.


 

 
 

Now that it’s summer, things are a little less busy around here, so our plan is to bring some “life” into our blog real soon.

We hope you enjoy!

Saturday, May 18, 2013

Vegetarian Recipe (Gallo Pinto)

   
Although our family is not vegetarian, we do eat a pretty large amount of vegetarian dishes. Actually, at times we tend to eat more legumes than meat. Since what we eat is generally based on what we find on sale (or is generally inexpensive) we’re likely to have weeks where we’ll eat more of one thing than the other.  Also, given that beans (and other legumes) are low in cost, healthy, and delicious, we often lean on these kinds of versatile dishes.

Below is a basic recipe on how to make Gallo Pinto.  This recipe is one of our favorites because of its versatility and flavor—not to mention it’s also very inexpensive.

This recipe serves our family of 12 with leftovers. You may need to cut the recipe in half or so, depending on your family size. Also feel free to change things around to suit your family’s taste; we usually don’t measure when we cook, and often times change things around. For more information on this dish, you can look here: http://en.wikipedia.org/wiki/Gallo_pinto


 

What you will need:

About 7 cups cooked long grain brown rice

About 4 cups cooked beans with liquid drained (we usually use pinto, but black, red, and kidney beans are all great)

Finely chopped vegetables to taste (celery, green bell peppers, and scallions are good options, but you can pretty much use whatever you desire)

Olive oil to taste

Feel free to use some spices or chili peppers, to give it a nice kick.

 

To Prepare:

In a skillet heat about 1 tablespoon of olive oil over medium heat. Cook about 1 cup of already boiled beans in oil until they’re dried and toasted but not burned: make sure you stir the beans. Keep doing this with about 1 cup of beans at a time to dry beans well—we use 2 pans to speed-up this process. In a separate pan cook your vegetables with about 1 tablespoon of olive oil, until they reach desired consistency. Finally, mix the beans, vegetables, and rice together—make sure everything is well dried and toasted. Serve with a fresh salad and enjoy!

Cook’s Note: we like our gallo pinto dry, so we tend to make sure our rice and beans are dry before we mix them. You can actually bake or broil your beans and rice mixture if they’re not dry enough.  If you wish, you can leave your mixture as is without drying; however, this will be more like beans and rice, than gallo pinto.  

Linked to: http://inashoe.com/2013/05/4-moms-share-vegetarian-recipes-linky/    

          
   

Saturday, March 16, 2013

Friday, January 11, 2013

Pink Panther

Posted by: Esther

Here are some pictures I took of a praying mantis my brother Isaac caught. By the way, we named him Pink Panther; thus, the name of the post.











And God said, Let the earth bring forth the living creature after his kind, cattle, and creeping thing, and beast of the earth after his kind: and it was so.

Genesis 1:24

Thursday, January 10, 2013

The Life and Work of the Jewish Chemist: Otto Wallach (by Rebekah Pena)


The following is a short essay (yes, believe it or not I consider it a short essay) that I (Rebekah) wrote.  My intentions are to allow homeschoolers an opportunity to view a formally written essay, and to help inquisitive readers learn more about Otto Wallach, the Nobel Prize recipient for chemistry in 1910.


Written on November 21, 2012 
by Rebekah Pena      
                       
                 The Life and Work of the Jewish Chemist: Otto Wallach

Throughout history, the Jewish people have played an immense role in the advancement and development of modern science.  In fact, in chemistry alone, approximately twenty percent of Nobel Prize laureates have been of Jewish descent.  As a result, it is no surprise to learn that the German Chemist, Otto Wallach,who won the Nobel Prize for chemistry in 1910 (a single award), was indeed a Jew: it was his hard work with alicyclic compounds which brought about such recognition, and there is no doubt his scientific contributions ultimately culminated in the industrial production of camphor and synthetic perfumes (Chemistry).  It is of significant remark, however, that although Wallach was of Jewish descent, his father’s family had beforehand converted to Lutheranism and his mother was not Jewish but an ethnic German Protestant (Personal Profile).  Hence, perhaps it is safe to assert that Wallach must also have considered himself Protestant.
From a very young age, Otto Wallach became fascinated with chemistry and historical art—two disciplines he pursued fervently throughout his life.  His professional studies in chemistry began at the University of Göttingen in the beginning of 1867; by 1869, he had achieved his doctorate in chemistry.  Wallach’s doctoral dissertation concerned the several isomers of toluene.  Toluene, one of the many products derived from the distillation of coal, is often used as a solvent in the production of fragrances.Thus, it was Wallach’s doctoral studies which equipped him for future investigations (Otto Wallach Notable Scientists).
Subsequent to his graduation, Wallach went on to work as a professor at the University of Bonn, where he assisted the renowned German scientist, August Kekulé, who was responsible for the discovery of the structural formula of benzene (a coal product similar to toluene).   In 1879, Wallach was appointed to teach pharmacy; however, he had limited knowledge of essential oils utilized in medicines, and decided to conduct research in order to develop a better understanding.  Fortunately, after retirement, Kekulé had left abandoned samples of essential oils which he had felt were too complex to analyze. Wallach,being an incredibly persistent researcher, went through the elaborate undertaking of distilling and redistilling each sample. By 1881, he had successfully discovered eight unique (and yet similar) fragrant substances which he ultimately termed “terpenes”. Some common examples of naturally occurring terpenes are rose oil, peppermint, and menthol (Otto Wallach World of Chemistry).
Wallach continued working with colleagues on synthesizing new and analogous compounds, and by 1887, Wallach discovered that these terpenes resulted from a multiple of isoprene units (precise arrangements of five carbon rings) (Otto Wallach World of Scientific Discovery). In 1889, Otto Wallach was eventually (and inevitably) appointed director of the Chemical Institute at the University of Göttingen; there, he continued his work concerning the molecular structure of essential oils and in 1909 published his consequent deductions in Terpene und Campher (Otto Wallach Jewish VirtualLibrary.)  Flowing his publication, he was awarded the Nobel Prize in chemistry for his groundbreaking work with acyclic compounds in 1910, and continued to be recognized in subsequent years: the Davy Medal in Gold and Silver (in 1912), and the Königlicher Kronorden II. Klasse (in 1915) are only a few examples of the many awards he later received (Otto Wallach – Biography).
          In conclusion, one must not overlook the immense significance Otto Wallach’s contributions have played in modern chemistry.  In the words of the Nobel Committee, Wallach was awarded the Nobel Prize "in recognition of his services to organic chemistry and the chemical industry by his pioneer work in the field of alicyclic compounds"(The Nobel Prize). Otto Wallach’s discoveries eventually spawned the inquisitiveness and exploration of successive researchers who ultimately developed new and innovative ways of utilizing terpenes in medicines, flavorings, and perfumes.  The knowledge of terpenes in essential oils unequivocally transformed the face of the fragrance industry—guard against falsification was now systematically possible. Otto Wallach continued his work until eighty years of age, and died a bachelor in 1931, one month prior to his eighty-fourth birthday (Otto Wallach World of Chemistry).  Overall, it becomes apparent that Wallach’s life work was more than revolutionary in the field of modern chemistry.
          .







                                           Works Cited
"Chemistry."EncyclopaediaJudaica.Ed. Michael Berenbaum and Fred Skolnik.2nd ed. Vol. 4. Detroit: Macmillan Reference USA, 2007. 592-593. Gale World History In Context. Web. 17 Nov. 2012.
"Otto Wallach – Biography." Nobelprize.org. 19 Nov 2012                                   
"Otto Wallach."Notable Scientists from 1900 to the Present.Ed. Brigham Narins. Detroit: Gale Group, 2008. Gale Biography In Context. Web. 18 Nov. 2012.
“Otto Wallach.”Jewishvirtuallibrary.org. 2012. Web. 17 November 2012.
"Otto Wallach."World of Chemistry.Gale, 2006.Gale Biography In Context. Web. 18 Nov. 2012.
“Personal Profile – Otto Wallach.”Jewage.org. Web. 17 November 2012.
"The Nobel Prize in Chemistry 1910".Nobelprize.org. 19 Nov 2012

Recipe: Oatmeal Cookies

Hello, this is Esther writing (again).

Today I thought it would be nice to share one of our favorite recipes. Personally, I'm not a very big fan of desserts or sweets; however, there are some recipes for desserts out there that are pretty good. I really love oatmeal or anything that contains oats, so a recipe for something like oatmeal cookies is usually where I turn. Oatmeal cookies are a classic and are also very versatile as you can change around the ingredients to suit your taste--these are some of the things I love about these cookies. I love making different kinds of healthy cookies, bars or desserts, but since most of my family enjoys a good oatmeal cookie every now and then, these are probably made the most often.


 These are pictures of some of the oatmeal cookies we have made.




This recipe below, from Quaker Oats, makes a great basic oatmeal cookie that you can pretty much change around as you please. For example, you can add nuts, or dried fruit like raisins or cranberries, you can also add chocolate chips. I like to make these healthy by making them out of white whole wheat flour and by replacing some of the sugar for honey. One more thing I would like to say though, I do not recommend you use margarine to replace butter, as margarine is definitely not healthy.      

Quaker's Best Oatmeal Cookies

Ingredients:
  • 1-1/4  cups (2-1/2 sticks) margarine or butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 1  egg
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 1/4  teaspoon ground nutmeg
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yield

ABOUT 3 DOZEN