Google Translate!

Yesterday I needed to talk to a non English speaking parent. There was nobody in the school who could help me. I was frustrated and so was the parent. I know I should have paid more attention in Spanish class when I was in high school. I've been kicking myself over that one for years now.

I have used the site Google Translate for a while now at home but thought that my district might have it blocked on the school's computers. On the off chance that they hadn't I tried the site. IT WORKED!!! The parent was happy, I was happy, and we were able to discuss the child together without having a go between. Later I showed the site to one of my student's parent who speaks both English and Spanish. She said that the site was about 97% accurate. For an English only speaker I'll take 97% and be very happy. THANK YOU GOOGLE TRANSLATE! You saved the day!

http://translate.google.com/#en|es|

All We Need is a Grandbaby to Wrap It Up In

I've had this fabric aging in my sewing room for years just waiting for a little girl. Maybe in the next two week she will be here!

It's a Pie!

It's a deep dish strawberry rhubarb pie! And it's all mine! When I have more time I'll have to download the recipe along with the adjustments I made. I've GOT to get me a rhubarb plant. This stuff was good.



RECIPE INGREDIENTS*
1 1/4 cups sugar
3 tablespoons quick-cooking tapioca
3 cups strawberries, sliced
2 cups fresh or frozen unsweetened sliced rhubarb
1/2 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 small sugar cubes, or 1/4 cup sanding or pearl sugar
Pastry for Double-Crust Pie

DIRECTIONS
In a large mixing bowl combine sugar and tapioca. Add strawberries, rhubarb, orange peel, cinnamon, and nutmeg. Toss gently till fruit is coated. Let mixture stand about 15 minutes, or till a syrup forms, stirring occasionally.


Meanwhile, coarsely crush sugar cubes if using; set aside. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of pastry. Stir fruit mixture; transfer to pastry-lined pie plate; trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush top crust with water; sprinkle with crushed sugar cubes or sanding or pearl sugar.


To prevent over browning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake for 20-25 minutes more, or till top is golden. Cool on a rack.

*I didn't use cinnamon, nutmeg, and orange peel. I also added about an extra cup rhubarb and a pinch of salt. The pie pan I used was larger than your average pie pan. I also used frozen strawberries.