Be sure to stir every 2 minutes as they are cooking. They can be stored in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
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(This will give you four halves.) Place each pumpkin half in a plastic bag that is mostly closed (the environment needs to be moist, yet allow some fresh air to enter).
Set one bag in a sunny spot, one in a shady spot, one in the refrigerator, and one in a location of the students' choosing.
Use fall themed music such as "Turkey In The Straw" or "Jimmy Cracked Corn". Place butter or Olive Oil l in a microwave-safe, baking dish.
Cut the top off the pumpkin and and clean out the seeds. (If it is Halloween project--if it is for Fall/Autumn, leave natural) Fill the pumpkin with cotton and spray with water. Keep the batting moist, and seeds will sprout in about 2 weeks or sooner...in time for Halloween! Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color.
Copy a leaf pattern on green paper, felt or foam -- cut it out--glue or staple it to base of stem.
Wrap green or brown pipe cleaners around the pumpkin stem for vines. In four months after planting, they're ready to harvest. Have children each pick out a pumpkin to take back.
• Pumpkins are used as feed for some farm animals• Carved pumpkins only last about four days but uncut pumpkins, keptin a cool place, remain firm forseveral months.
Thoroughly clean/carve out a small to medium-sized, round pumpkin. Place a block of florist's foam inside the scooped pumpkin; place an assortment of harvest-themed artificial berries and flowers, available at arts and crafts stores, into the foam block.
Knead the dough on a floured surface until it's smooth. Dough will keep in a plastic bag for about a week..it smells wonderful!