In home ec class last week, the students made breakfast after lunch. Each student had a part in the warming of corn tortillas, caramelizing the peppers and onions, and cutting and baking the bacon.

The main event was selecting eggs from a collection that included turkey eggs, banty eggs in a variety of sizes and colors, and tiny, beautifully colored quail eggs.

Students fried or scrambled their own eggs and then fixed their breakfast using the corn tortillas. A delicious learning experience!

Here is a little update on how the maple sap collection is

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