Fraction Flashcards & Pigs
How many of you have children that are struggling with the concept of fractions? Well I have found a great resource for you 🙂 Daniel was doing a workbook on fractions earlier this week & really was not getting it. Halves, yes, but when it came to dividing a circle into thirds that really threw him. Let’s admit it, dividing anything into an odd number of segments is hard. SO that sent me to the computer to search for something to help him. No matter if your child is homeschooled or in public school if they are not grasping fractions then this may well help you. I found a site called Math Salamanders & on there they had all these wonderful Fraction Flashcards:
Michelle & I spent a good part of yesterday printing, cutting, laminating & cutting again but we now have a great resource that we can use for all the little ones here as they get to the fraction learning stage. If you do not have a Laminator I really advise you to get one. We have one that takes full size sheets. Yes the sheets are not cheap but I have used it SO much in our schooling. It only takes one child to spill a cup of juice & ruin all your hard work. Once laminated the item is protected & no matter how sticky it might become you can always wipe it off. We actually have a card game here, Zoo Mania, that is no longer manufactured. It’s a great game & so I took the time to laminate all the cards. Now we can play the game without the fear of someone ruining it!
SO what does all the above have to do with pigs you ask?! Nothing to most folks but to us, quite a lot! LOL! Today Michelle & I processed 6 halves of pork! Each time we do this we seem to learn something to make the process easier & today was no exception. We have a reciprocating saw that we use when doing the butchering but not until today did I think to bring it indoors & use it on the joints! Duh! I took the back legs i.e hams & cut them into two for good size roasts (we don’t bother to brine them), took a good lot of meat off of the front legs along with all the other “scraps” for sausage & put the bacon (from where folks in the USA get pork chops) to brine. The bones from the front legs are now cooking in a big stock pot with seasoning & I will pull all the meat off in the morning to use in pies. Michelle ground the sausage, seasoned it, put it through the grinder again & packaged it in 2lb packs. She made 45lbs of sausage. The pigs were not full grown albeit still a good size but with all our traveling coming up we wanted to get the job done & finished. Where was Richard you ask? Well he brought all the halves in, one at a time as I finished one up & in between times was outside cutting up wood for the fire. This time last year we were baking here but this year has been totally different. Apart from the odd day, we are still burning wood 24/7 so have to keep cutting fresh to keep us stocked.
All in all a busy but productive day. That cooking pork smells SO good 🙂
Take care,
Liz
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