Greetings and Happy Mentor Monday!

This week, I have continued with light and joyful links. I maintain that there is enough serious news available to us everywhere, so I need not forward that information. 

We are all very interested in learning what volunteering will look like in the future. Like you, I am listening to the news and watching for updates. I do not believe there will be any definitive info prior to July.  As soon as I know about virtual volunteering, GoogleMeets, fingerprint background clearances, and which schools will have the capacity to welcome in-person volunteering, I will forward that information immediately. Our goal is first and foremost, to make sure that you and the student are safe.

Oasis Supports Red Nose DayThe Oasis library remains closed at this time. However, once we return to the office, I will put a box in front of the building for drive-by drop offs. You will be able to leave your library books in the box. I will use disinfectant wipes to freshen each book prior to re-shelving in the library. Stay tuned for dates and times that you can drop off those books!

Oasis supports RedNoseDay!

 

Yes, that is a RedNose you see me wearing in the vlog.

Here is the link for more information on The Campaign to End Child Poverty.

We all know that before a child can even begin to focus on learning, their basic needs of food, clothing and shelter must be met.

Let there be FUN

Now for the fun stuff!  This weeks offerings are quite eclectic and include  ABQ Biopark Penguins, Music with Line Rider, Metamorphabets, a virtual Louvre museum tour, and Ice Cream!

Line Rider

Free Online Tours at the Louvre

louvre-museum-during-golden-hour-3342954

Feeding the Penguins

Metamorphabet

Basic Mason Jar Ice Cream

ice creamIngredients

1 cup heavy cream

1½ tablespoons granulated sugar

1½ teaspoons vanilla extract

A pinch of salt

A 16 oz Mason jar

Yield: About three servings.

Steps

1. Pour the cream, sugar, vanilla and salt into the jar, and screw on the lid tightly.

2. Shake vigorously, until the cream thickens and almost doubles in size, which should take about five minutes. You’ll know you’re done when the mixture doubles in volume and is about the consistency of brownie batter.

3. Freeze for at least 3 hours. Then eat.

Berry Ice Cream.    If you want the flavor mixed-in, blend ½ cup of fresh berries and add it to the mixture before you freeze it. If you prefer chunks, cut up the berries. No berries? A tablespoon of jam will work.

Chocolate Peanut Butter Ice Cream. Add 1 teaspoon of peanut butter to the mixture and shake. If you want the chocolate blended in, squeeze in 1 teaspoon of syrup. Or for a marbled effect, swirl in the syrup at the end and give your mixture a quick stir with a spoon.

Earl Grey Tea Ice Cream. Add 1 teaspoon each of lemon juice and honey. To infuse the tea flavor, heat ½ cup of the cream and steep two bags of Earl Grey tea. Remove them. When the cream cools, add it to the jar and shake.

Chunky Chocolate and Nut Ice Cream.  Add 1 tablespoon of whatever kind of nuts you choose. Add chocolate pieces; mini-chips work better than chunks.

Rosemary Olive Oil Ice Cream. Add 1 tablespoon of olive oil, which will make the ice cream extra creamy. Heat up half the cream and add four sprigs of fresh rosemary. Strain, cool, add, shake, freeze and eat.

More possibilities: For caramel ice cream, chop candies into the mix. For banana, blend it first. Coconut is a no-brainer, but make sure the pieces are small and fine. (A pinch of salt on top brings out the flavors.)

I hope you continue to enjoy our weekly communications while you stay safe. Please join the conversation below with your thoughts, tips, jokes, and stories.

 Be well and happy reading!

 Vicki