WILD KINGDOM

Today was a day we've been waiting for a long time in our classroom. We had five rain forest animals visit us sponsored by Mutual of Omaha.

I have one preschool student that has a future with animals in one way shape or form. He knew the name of one of the animals that stumped everyone else in our audience. In fact the presenter said that only about one other school has had anyone that knew the name of it. The animal was a kinkachoo, you may have to google it because my picture came out dark. It's also called a honey bear. I was SOOOO proud of him. The rest of his class was saying, "Good job Logan, way to go Logan!!"

Then this little 2 year old baboon stole every ones heart, diaper and all. You should have seen him eat all this food and slam down that bottle of water. WOW!

The little miniature opossum (but cuter) pooped all over the floor. That was her first animal and it really broke the ice and got the kids interested right away!!


It was 45 minutes long, but felt like we were there only 10 minutes. We had a great presenter, she did a nice job of keeping all ages of kids interested.

I'm getting down to zero hour with days left until Christmas. The older kids took their presents home today for their parents, the 3 year olds will take their gifts home tomorrow. We have our gift exchange party's on Monday/Tuesday and then we are out of school until January 5th.

I'm getting in appetizer mode, that's what we always do on Christmas Eve. I do buy a smoked turkey from a man that we know, but we just leave it whole and pick at it along with the appetizers. I have always loved something called Rumaki, it's not for everyone, but if you are feeling adventurous you might want to give it a try.

Rumaki

12 slices bacon, halved crosswise
12 ounces chicken livers, halved
12 whole water chestnuts, halved

Marinade:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar

The Rumaki Recipe begins with the marinade, of course: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour. Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick. Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you can bake the appetizers in a 375° oven for 20 to 25 minutes. Serve hot. Makes 24 appetizers. I have substituted smoked oysters for the chicken livers - much easier to keep on hand, and I don't always marinade them. I think I'm going to try a shrimp with the water chestnut wrapped in bacon and see how that is. YUM-O.