Showing posts with label life skills. Show all posts
Showing posts with label life skills. Show all posts

09 April 2014

Homeschooling CJ - The End of A Season

He was only 3 or 4 years old when his Dad suggested we homeschool him. I thought he was out of his mind! Why would any parent in his/her right mind even consider homeschooling? I’m not a qualified teacher, although it was my first choice of occupation, but I was convinced I would mess up my child’s life forever! History now proved that I didn’t mess up his life although the general public, family and friends, may still believe I did.


When CJ was 5 years old Christo and I attended a Walk Thru the Bible conference. By the end of the first day, I had breakfast, lunch and supper with 3 total different parents who homeschool their children… this was weird! We talk about the year 1999. During that time there were only a few hundred homeschooling families in South Africa. What were the chances to meet 3 families - total strangers who homeschool their children, at a “Non-homeschooling conference”?

That evening, while quietly reflecting on the day, in a dormitory with 3 other couples, I had to confess to Christo, and God, I’m NOT at the conference to receive training in presenting the Walk Thru the New Testament Seminar for Children… No, I was here so the Lord could get my attention about Homeschooling…

Four months later, while I was past my due date with Baby Josua, CJ decided he was not going back to his Preschool. He needed to check on his mother when she was going into labour and after all, he was going to be homeschooled, why bother going back to a classroom, and missing out on real life!

As the saying goes: “The rest is history.” The week his brother Josua was born, we started homeschooling…. The first week was awesome. I would nurse baby Josua to sleep, while CJ was doing simple maths and then we would gather on the sofa, reading books. I could do it…

The “homeschool-honeymoon” was over within weeks. Baby Josua became more attentive and demanding, Heidi-Mari (only 3years old) needed stimulation too and I didn’t know how to do this homeschooling thing.  

It was during that time that Martie du Plessis, from Dynamis and her, then 13year old daughter Chamonix, visited Cape Town and the Lord miraculously worked behind the scenes that they stayed with us for a few days, before visiting the Southern Suburbs of Cape Town. What I learned about my child and myself during those few days was amazing and we were more on track with homeschooling. 

The next year brought a heap of challenges. We moved into a small two bedroom house, the garage our storeroom, as well as homeschool room. There was no money for resources, I was isolated and very insecure. It was the year 2000, and I haven’t heard of the internet, let alone google or supporting homeschool Facebook groups…

Over the next decade our family grew from 5 to 10 and we moved another two times.



My life was dominated with pregnancies and nursing babies. Not an easy task for someone who didn’t plan this kind of life for as long as she could remember. Never in my life had I imagined having a larger family and homeschool them.  My extended family didn’t approve either and I was all by myself. 

Over the years there was a pattern of ups and downs, success and failures, victory and disappointments. By God’s grace, as my children grew up, I grew up too. There were countless sleepless nights and chaotic days filled with exhaustion, insecurity and doubt in my ability to make homeschooling work.  BUT there were also the times when the Lord encouraged me and graciously gave me a peep into the future. The future He was busy bringing together. Often I would fall in a pitt of despair, fearing that I was messing up my children’s lives.  Each and every time my dear husband would observe and speak words of peace and confidence, “Everything is going fine; they will be fine.”

There were the times when CJ won the World Wide Apologia Science Question of the Week Competition (twice) at the age of 14. Another when he started to do horse riding stunts for movies at the age of 16. All of these brought into his life by God’s invention.





As you can imagine many homeschooling curriculums came and had gone over the past 14 years, as homeschooling was becoming more popular. It became quite a maize to decide which curriculum is the ‘best’. It was necessary to be focused; to have a philosophy; to measure the homeschooling currents accordingly and make decisions that would correspond with and support  our goals in raising our Children. For us, homeschooling was a learning lifestyle, based on gaining life skills and searching for the calling on each child’s life.  Everything else was secondary to this one goal: to guide each child in finding their God-given dream, their purpose in life, and allowing God to show the way to fulfil that purpose.

Not much changed over the 14 years we homeschooled CJ. He was our visual learner, and the way we started out homeschooling him in 2000, was the way we homeschooled till the end.








As CJ grew older we were bombarded with questions about high school and what we were going to do for matric - THAT piece of paper you need, to move on to the next level of education.  When CJ was 13 years old we earnestly prayed about his future and whether we should pursue a more formal education to receive a matric qualification. Surprisingly the Lord was clear. It was not his will for CJ’s life to change his way of learning up to that point. We gladly accepted the Lord’s guidance and CJ continued with Maths-U-See, LLATL and Science, while participating in real life. 

Often his studies would be interrupted by periods of being on set for a movie;



Helping out in Dad’s health shop; pursuing a new interest like archery 





or just supporting his larger family in every day life, days of bad health, or the arrival of a new baby.







CJ gradually came to find his purpose and his future was taking shape. Then at the age of 17 we went through a time of doubt and we considered doing Cambridge. All possibilities was taken in account, but just a few months later, we strongly experienced the Lord calling it off. Again we gladly  submitted to the Lord’s will and just went on doing what we were used to. Waiting on the Lord’s next step.

This continued until CJ turned 19 years old in August 2013. He was still working on Algebra 2 and Pre Calculus, Apologia’s Physics and Gold LLATL, but I could sense in CJ a restlessness and lack in motivation. Christo and my prayers became more intense. “Please Lord, show the way, open the doors. CJ needs to move on now.” It was December 2013, when one evening, I went to my son and asked him, “If money was no option, what would you do with your life in 2014?” Without hesitation he answered, “I will start my Private Pilot License!”  CJ wanted to be a pilot, but for some reason he held back to pursue his dream.  He needed something to push him into the right direction.

Only days after that evening, somewhere between Christmas and New year I woke up with an intense knowing CJ must do GED. Oh, I was following the GED Yahoo groups and some friends’ children was doing it, but why in the world would we consider it? But that morning I woke up with another perspective, why not? As I was pondering the possibility, one thing was clear, I would NOT push my son in doing GED. I will give him the option and all my support, but it would be his decision. That morning at the breakfast table I brought up the subject and asked him if he would consider doing it. To my biggest surprise, his face lit up and without thinking twice he decided to do it!

Instantaneous CJ’s mood and attitude changed! There was new spark in his eyes, he was focused. It was almost like he waited for this all his life and he couldn’t wait to make it happen. 

January 2014 we registered with GED testing services and enrolled in the GED online tutoring. I also downloaded a Free Master the GED pdf file of more than 880 pages. I foresaw him doing the test the end of 2014, giving the year to prepare.  CJ was more adventurous and wanted to write the exam middle 2014. He started the second week of January, beginning with the Diagnostic tests in Master the GED. To our surprise CJ scored over 80% in Maths, and Science, 70% in English writing and reading, but just passed the Social Study section.  

CJ was motivated and excited! He now wanted to write in April. I outwardly approved, not wanting to discourage him, but seriously, he needed to be realistic and give himself enough time to prepare… 

During January and the first two weeks of February, CJ diligently worked a few hours a week on his GED, while continuing with his LLATL, Apologia and Maths-U-See. Then on the 10th of February I got a message from a friend, “Did you hear? The GED test facility in Cape Town is closing down permanently on the 21st of March?” It was such a shock, I first went into denial. For a few hours I just refused to think about it, to investigate or think about the implications… By the time I went to bed, I was in a panic. I couldn’t breathe and I was calling out to God, “What were we going to do!?” 

The next morning we faced the facts. CJ could still write the exams in Johannesburg, whenever he feels ready. Johannesburg is 1,500 km from here, we could book into a hotel for a week and write the 5 papers over 5 days, and it would cost us quite a few thousand rands! Or, we could bring forward his exams, write it in Cape Town before the 21st of March, giving us less than a month for final preparations, and see how it goes.  The latter option where the logical decision, after all we couldn’t lose anything, except the $50 for each paper, should he fail!

I was in total confusion! Dear Lord, why is this happening now? Why this pressure? But then, the name of my year is Soul Rest, the Lord knows how I’m prone to delay things under the excuse of perfecting it. Was this just yet another way the Lord is directing CJ’s steps, in spite of the human failures of his Mother? I knew the Lord was up to something big, but oh, my sinful nature threatened to overwhelmed me. 

For the next 2 and a half weeks CJ studied 5hours plus a day on the five subjects - Maths, Science, Language reading, Language writing and Social Studies. I will lie if I said it was smooth sailing. It was an extreme testing time for me. CJ was focused and enjoyed his learning; I was stressed and panicking. GED is a general knowledge exam. It fits perfectly in our philosophy of homeschooling, it sure would give an exact picture of what we did over the past 14 years and if our approach had worked.  

By the 1st of March I was a wreck, but CJ was confident he could do it. Dad took over from here, and would accompany CJ with every paper, driving him two hours in rush hour traffic and wait for him while he wrote the exams. By now I realised I couldn’t do this on my own. I frantically memorised scripture, wrote them on the walls and gathered an amazing group of Prayer Warrior Lady Friends to pray with me. 

His first paper was Language Reading and I almost lost it when I got the message he passed on the 86 percentile. I went down on my knees and could only praise the Lord over and over again. In spite all my stress, so much so that I became ill for 24hours on one of the days he wrote, the results came in one by one, with scores in the 96 and 98 percentiles for Science and Maths. The final subject was Social Studies. Though I thought by now I would get the message, the Lord is in control, He is doing a mighty work, it has nothing to do with me, I was more than nervous! 

There are no words to explain the relief, joy and praises when CJ passed Social Studies in the 90th percentile too. It was over and done!  CJ was officially finished with his homeschooling era and a new season was waiting on him! 

The Lord called us to homeschool him 14 years ago. We obediently did it, in total ignorance, full of doubt and fears, so much aware of our incompetence to make a success of it in ourselves. And this is the beauty of it all to me… This was God’s will for CJ’s life. It was the training CJ needed. It didn’t make sense in our human minds and I can now testify that most of the things CJ learned over the years, the Lord taught to him in his sleep - since that was what I prayed all the months I was exhausted from pregnancy or taking care of babies. 

The results of his GED exam too wasn’t out of our effort. CJ literally studied for a month. It was all the Lord’s working -  all that years of homeschooling- because we were walking in His will for CJ’s life. The Lord was our eyes when we could not see for 14 years! He gave us a dream, He directed our paths and He brought it all to pass for His glory. 

The next Sunday CJ celebrated the end of one season and the beginning of another by doing paragliding for the first time. 



As my son took off and glided into air, with the wind behind him, I praised the Lord for what He is going to do in my son’s life. The world was waiting on him, a dangerous world, with mountains and deep blue seas. But with the Holy Spirit as the wind to guide Him and the Lord’s wisdom to direct his choices, He will bring God glory! God already proved He is trustworthy with the future of my son!

"Now to Him who is able to do exceedingly abundantly above all that we ask or think,
according to the power that works in us,
to Him be glory in the church by Christ Jesus
to all generations, forever and ever."
Eph. 3:20-21

With much love

Linnie

20 August 2011

The Chocolate Cake and Review on the "Baking"-book


On the 17th of August, CJ turned 17.  


Last year Heidi-Mari did a course on baking from “Baking” by James Peterson.  This book covers Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads and Bread-Based Desserts; and Custards, Soufflés, Fruit Curds and Mousses.  We learned so much from this book, which is filled with 350 recipes and techniques on baking, illustrated with 1500 photographs.  Since I’m a Visual learner, the photographs makes me understand his techniques like I’m standing next to him in his own kitchen.
Through out last year we learned about the different basic cakes. 


Did you know while there are hundreds of different kinds of cakes, there are really only six basic kinds? 
Did you know virtually all cakes and pastries are made up of four basic ingredients, but the amazing variety is the result of manipulating the four basic ingredients in different ways?


Heidi-Mari and I had a ball playing around with the different kinds of cakes.


We learned basic techniques which we now apply to any recipe in any other recipe book, though we prefer to bake from the ‘Baking’ book.


Next were various frosting, fillings and glazes. This opened a whole new world of decorating a cake.  


We were in the habit of using only one filling for our cakes, but a cake can be made so much more dramatic by using two or more in the same cake.

The part on assembling cakes put our baking in a totally new league.  




The kind of cakes you see in coffee shops, were now possible for us to create too!  
So when CJ asked if he could invite friends over for coffee on his birthday, Heidi-Mari handed him the book. He could choose a cake with any kind of filling, frosting or glaze in any combination he fancied.  And he did just THAT!  

He chose his favourite cake, a chocolate sponge cake (made with 85% Lindt chocolate), a hazel nut meringue, buttercream flavoured with a nut butter, chocolate mouse and chocolate glaze.    Next Heidi-Mari and I brainstormed on how to incorporate all these into a cake.  

We enjoyed it so much, working on this cake - it took us two days - but the end product was amazing and mouth watering delicious!
I thought I’d share it with you.

You will need: 
1 Chocolate Sponge Cake (at least 9 inches in diameter)
5 cups Pecanut flavoured buttercream
1 ½  cups coffee liqueur flavoured simple syrup
2 dacquoise disks
2 cups rum flavoured chocolate mousse
1 cup dark chocolate glaze (prepare just before assembling the cake)
left over cake crumbs
A springform pan
Recipes:
Chocolate Sponge Cake
(makes 2 round layer cakes - 9 x 1 ½ inches)
Butter and flour for the cake pans
225g (8 ounces) bittersweet chocolate (I used 85% Lindt chocolate)
1 cup cold water
8 eggs, slightly warmed
1 cup sugar
1 ½  cups cake flour
- Preheat the oven to 180 degrees C. Butter and flour two 9 by 1 ½ inch round cake pans.
  • Combine the chocolate and water in a small saucepan and heat the mixture over low heat while stirring with a wooden spoon for about 5 minutes, or until the mixture thickens to the consistency of smooth pudding. Remove from the heat. 
  • Combine the eggs and sugar and beat on high speed with a stand mixer for about 12 minutes or with a handheld mixer for about 20 minutes, or until quadrupled in volume and the ribbon stage: when the beater is lifted, the mixture falls in a wide band onto the surface, forming a figure eight that stays for 5 seconds before dissolving.
  • Using a rubber spatula, fold the chocolate mixture with the eggs while sifting the flour over the mixture. Alternate between adding flour - about one-fourth at a time - and folding until the flour is no longer visible.
  • Pour the batter into the prepared pans.
  • Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Detach the cakes from the sides of the pans by running a metal spatula or small knife around the edges.  
  • After the cakes have cooled for 10 minutes, turn them out onto a cake rack.
Simple Syrup
(makes 1 ½ cups)
¾  cup sugar
¾  cup hot water
4 tablespoons or more Chocolate liqueur or fruit brandy
  • In a bowl, combine the sugar and water and stir until the sugar is completely dissolved.
  • Let the syrup cool to just slightly warm, or chill it over a bowl of ice water, and add the chocolate liqueur.
Professional-Style Buttercream
(Makes 5 cups)
2 cups sugar
⅔  cups water plus more as needed
8 egg yolks, slightly warmed
1 ½  cups cold butter, cut into cubes
Pecanut butter for flavoring
  • Put the sugar and water in a heavy-bottomed saucepan and bring to a simmer over medium heat.
  • While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the yolks on high speed for about 8 minutes, or until they have quadrupled in volume and are very pale.
  • While the egg yolks are beating, check the syrup for the softball stage, with a thermometer it should measure 114 degrees C. If the syrup is ready before the egg yolks, add 1 tablespoon of water to the syrup and keep simmering.
  • When the syrup and yolks are ready, turn the mixer to high speed and pour the syrup into the yolks between the whisk and the sides of the bowl.  It is important to keep the syrup from touching the whisk or the bowl because it will harden into little globules, which will break off into the buttercream.  (Don’t worry, a few are unavoidable.)   Continue beating the egg yolk-sugar mixture until it is just slightly warmer than room temperature (hold your hand on the bottom of the mixer bowl; ideally, it should feel neither hot nor cold).
  • Turn down the mixer speed to medium and add the butter cubes, a small handful at a time.  Wait until each batch is absorbed before adding more.  Beat for about 10 minutes, or until smooth and fluffy.  
  • Beat in a 1/4 cup nut paste per 1 cup buttercream until fully incorporated.
Hazelnut Meringue (Dacquoise)
(makes 3 round meringue disks 9 by ¼ -inch)
1 ½  cups hazelnuts or blanched almonds
1 ¼  cups sugar
3 tablespoons cake flour
Butter for the tart rings
8 egg whites
Pinch of cream of tartar, unless using a copper bowl
  • Preheat the oven to 180 degrees C.
  • Place the nuts on a baking sheet and toast them for about 15 minutes, or until you can smell their aroma. Remove and set aside to cool.  Turn down the oven to 135 degrees C.
  • In a food processor, grind the nuts with ½ cup of the sugar and the flour for about 1 minute, or until the nuts turn into a fine powder.  Take care not to process them until they become oily.
  • Butter three 9 inch tart rings and set them on parchment paper-lined sheet pans.  If you don’t have 9 inch tart rings, draw circles on the parchment paper and turn it over on the sheet pan.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar (if using) on high speed for about 4 minutes, or until stiff peaks form.  Then beat in the remaining sugar.  Continue beating for about 1 minute more, or until the egg whites are stiff and shiny.
  • Transfer the egg white mixture to a large bowl and fold in the nut mixture with a rubber spatula.
  • Fit a pastry bag with a ⅓  inch plain tip and fill it with the meringue.  Starting at the center of each tart ring or circle, pipe the meringue, gradually working out in a spiral pattern, until you have filled the ring or circle. 
  • Smooth the tops of the disks with an offset spatula.
  • Bake for about 90 minutes, or until the disks are hard, crisp, and pale brown and the center is firm to the touch.  If at any point the dacquoise starts to look too brown, turn down the oven to 100 degrees C. Let cool.
  • If you’ve used tart rings, slide a knife around the inside of the rings and pull the rings off.  Peel away the parchment paper.
Classic Chocolate Mousse
(Makes 3 cups)
170g bittersweet chocolate, chopped
¼ cup plus 2 tablespoons butter, cubed or sliced
4 egg yolks
3 tablespoons sugar
1 teaspoon vanilla extract of rum extract
1 cup heavy cream for whipping or more as needed to thin the chocolate mixture
  • Combine the chocolate and butter in a heatproof bowl.
  • Set the bowl over a saucepan of barely simmering water and stir with a wooden spoon or whisk until melted and smooth.
  • Take the bowl off the heat, leaving the saucepan of simmer water on the stove.
  • Combine the egg yolks and sugar in a heatproof bowl and set it over the saucepan of barely simmering water.
  • Whisk for about 5 minutes or until pale and slightly stiff.  
  • Remove from the heat. 
  • Stir the chocolate mixture into the egg yolks. add the vanilla, and stir until well mixed.  If at this point the mixture becomes stiff or grainy, whisk in heavy cream or water, ¼ cup at a time, until the mixture is smooth.  Stir for a few minutes to cool.  Let cool to room temperature.
  • Whip the cream to soft peaks.  
  • Stir about one-fourth of the whipped cream into the chocolate mixture and then fold in the rest with a rubber spatula.
  • If you are using the mousse as a layer in a cake, you can use it right away provided you are making your cake in a springform pan or cake ring, which will hold the mousse in place; otherwise, chill the mousse for at least 1 hour before you use it.  (I did both)
Dark Chocolate Glaze
(makes 1 ⅓ cups)
225g bittersweet or milk chocolate, chopped
½ cup butter, cubed or sliced
  • Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water.
  • Stir with a rubber spatula until smooth.
Assembling the Cake
  • Have ready a 9 ½-inch springform pan (to allow room to apply frosting to the sides).
  • Line the springform pan with plastic wrap.
  • Cut the layer cake in half crosswise, using a serrated knife.  Reserve the bottom layer for the top layer of the cake.  
  • Start by placing the top layer of the cake on the cardboard or springform pan bottom.
  • Brush the layer of cake with half of the simple syrup.
  • Fit a pastry bag with a ⅓ inch plain tip and fill with 2 cups of the buttercream.  Pipe on a layer of the buttercream in a spiral.  
  • Spread it with an offset or regular metal spatula.
  • Press a dacquoise disk on top of the buttercream.
  • Spoon all the chocolate mousse onto the dacquoise disk.
  • Spread it with an offset or regular metal spatula.
  • Press a second dacquoise disk on the chocolate mousse.
  • Pipe on another layer of buttercream in a spiral. 
  • Spread it with an offset or regular metal spatula. (Use another 2 cups of the buttercream)
  • Use the reserved bottom layer of the layer cake, turned it over, as the top layer and place on top of the buttercream.
  • Brush it with the simple syrup.
  • Chill for at least 2 hours.
  • Ease open the springform pan and lift off the cake. 
  • Remove the plastic wrap.
  • Slide the ring back over the cake but don’t push it all the way down - let a small part of the ring surround the top of the cake to hold in the chocolate glaze. Fasten the springform pan.

  • Pour the glaze over the center of the cake. Rotate the cake so the glaze covers the top evenly. 
  • Chill for 30 minutes to set the glaze.
  • Ease open the springform pan and lift off the cake.
  • Mask the sides of the cake with a thin layer of buttercream using a regular metal spatula.
  • Hold the cake with one hand and use the other hand to gently press cake crumbs against the sides of the cake.
  • Decorate with buttercream rosettes.  Place a cherry or raspberry in the centre of each rosette.

The Baking book by James Peterson also taught us so much on pies, tarts and pastries, 


Custards, soufflés and fruit curds, 




Mousses too.


Basic techniques I’ve known all my life (and was taught at university) proved NOT the best method for the desired product.  



Since we started using James Peterson’s baking methods and techniques no recipe flops anymore!

We also bought two more books from James Peterson - Meat and Cooking.  More on that another time!


This posting is linked to:




With Love
Linnie


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