I love snow. It takes me back to my childhood – sledding down the middle of our street, sugar on snow – a New England maple syrup tradition that seems gross now given what actually falls from the sky – and hot chocolate with marshmallows.
I realized yesterday that snow days this year might not be that for ANYONE. Virtual school is still happening and as we see some light at the end of the COVID tunnel, it is still a long haul until spring and until the weather is more conducive to outdoor breaks.
I am not an educator and I do not have youngsters at home. My grad student daughter works 24/7 both virtually and in person at her nutrition internship program, so I am not struggling to keep students engaged and excited to learn.
Lucky for us, we can call in the experts – Johns Hopkins School of Education, right here in our backyard, offers some excellent tips for helping our virtual learners to increase focus. “Determine what type of activities work best for your child” and “encourage movement” are two of the tips they suggest. Read the full article here.
And for those who were intrigued, here is a recipe for Sugar on Snow. Try it!
This recipe and photo come from Food.com.
1 quart Vermont maple syrup
1/2 teaspoon butter
Packed snow or well crushed ice
1. Heat syrup and butter watching pot; turn down heat, if it threatens to boil over.
2. Test with candy thermometer till it reaches 234°.
3. Remove from heat and cool slightly.
4. Test if syrup is ready, by spooning a tablespoon of syrup over snow.
5. If the syrup sits on top of the snow, and clings to a fork like taffy, it’s ready.
6. Pour in “ribbons” over snow packed in bowls.