Star Gazing

A few nights ago some of us in the elementary had a star gazing session at school.

We left school at the usual time of 3:00pm, but met again after sun down at 6:00pm. The approaching darkness while being at school was terribly exciting for the children.

We started our evening with Tchaikovsky’s nutcracker ballet playing in the background and 14 little hands peeling, cutting and grating, making a yummy winter vegetable soup for our supper. (recipe at the end of this post)

Once soup was ready we made our way to our neighbours terrace, who had graciously offered his view of the night skies, for the evening.

One of our parents had brought along his telescope and we held our breath as we saw Jupiter and four of her moons- Io, Callisto, Ganymede and Europa. We then saw the Orion nebula. Our heads spun with the realization that we were seeing, close up, the cloud that was birthing new stars!

Jupiter and her Moons

We returned to school to the warmth of fresh bread and delicious soup. Though we have many fussy eaters, our soup bowls were empty, with every scrap of vegetable consumed!

Bellies full, we went on a night walk on little cats feet.  We played for a while and enjoyed the falling night. We noticed that Orion had risen further!

It started getting chilly and time to get indoors. The next thing came as a real surprise to us adults, all the children started working!!!

Looking at a star map

One child said as he was leaving, “Today, has been the best day, ever!”




3 tablespoons butter

4 – 5 small onions, thinly sliced into semi-circles

5 – 6 cloves of garlic, sliced

4 red, ‘Delhi’ carrots – cut into sticks

4 potatoes, cut into chunks

3 sweet potatoes, cut into chunks

2 packets button mushrooms, sliced

2 chicken stock cubes

3 tablespoons tomato puree

cheese to serve – grated


Heat the butter on a low flame

Toss in the onions and garlic and saute for a few minutes.

Add the potatoes and coat with butter.

Add the rest of the veggies.

Cover all the veggies with water.

Dissolve the stock cubes in a cup of warm water and pour into the pot.

Bring to a boil, reduce heat, cover and cook till all the veggies are tender.