(upbeat instrumental music) - Good morning boys and girls and welcome back to Room 9, the region's largest classroom.

It is Dr. Sanders, and I am here to teach you the ELA and math to all of my pre-K students.

But what do I always say?

It doesn't matter if you're two or 102, you will have some fun, F U N, fun.

(Dr. Sanders burping) Oops.

But you see I covered my mouth, right?

We have some fun but you also learn something, all right.

I work at Adams Elementary School in the St. Louis public schools.

And let's get this fun Friday started!

We are going to start by looking at all of our names we have for the week.

Whose name is this?

Penelope.

Hi Penelope!

Julius.

Hi Julius!

Paris.

Hi Paris!

Zion.

Hi Zion!

Jersey.

Hi Jersey!

The Eskew.

Hi Mr. And Mrs. Eskew!

Sonny.

Hi Mr. Ward!

Lisa.

Hi Lisa!

Thomas.

Hi Thomas!

Snoopy.

Hi Snoopy!

Now we are going to look at some of the words that we practiced this week that we'll add to our chart.

What word is this?

If.

What word is this?

Has.

Let's spell has.

Has, H A S, has.

What word is this?

Exit.

And what word is this?

Was.

Let's spell was.

Was, W A S, was.

Now, oh, oh, oh, what are we?

Oh Fridays are so much fun that, oh, I just can't wait.

We have these recipes or these dishes you're gonna look at.

But before we do that, how many fingers do I have up?

Five and five.

So five plus five equals 10.

All right, now, which hand has more fingers up?

This one over here.

And how many fingers is that?

Five.

So how many fingers is this?

One, two.

So five is more than two.

Five is more than two.

Or two is less than five.

Two is less than five.

All right, let's see, one more.

How many fingers on this hand?

One.

How many fingers on this hand?

One.

So they're what?

The same or equal to.

Oh, I heard somebody say one plus one equals two.

Yes, you are right.

But one on this hand and one on this hand, that means they're equal to.

One equals one.

One equals one, if we're talking about amount, but one plus one equals two.

That's a whole other story, we'll talk about that in a couple weeks.

All right, boys and girls, I have a, let me think, let me think.

This week we've been talking about families.

This week we've been talking about families and we shared some books.

We shared My Family and Your Family.

It talked about how families are different, but they're still a family.

We talked about The Broken Glass by local author, Fallon MacNeil.

This is about a family who, they had a divorce, but they're still a family, even though the mother and father weren't together anymore, but they still were a family.

We talked about The Leaving Morning and a family that was leaving out, moving out of a house to go to another one.

But they had to say hi to people who were maybe not their family, but are not blood related, but they were still their family, like the grocer, and the grocer cousins, friends.

And then we read about The Missing Piece, which is a family about, one of the adults were going away.

I think they were in jail, but they were still a family.

And they had a family, what did they call it?

A support system, a support system.

We all have support systems and families.

Show me how much you love your family.

Show me how much do you love your family?

They're all your support system, right?

And what I want you to think about is our mindful moment today is going to be in the kitchen.

We have some family, when I think about family, I think about types of food that I ate growing up.

And so we're gonna make some family recipes, family dishes that we had when I was growing up.

So when I thought about family, I said, oh, this would be amazing to make some family stuff.

And your mindful moment could be going in the kitchen and cooking with your family.

Maybe cooking with your family, unless you're mad at them.

But no, it'll make it all better.

But cooking with your family.

So we have some things that we're going to make.

So I'll see, ooh, apple sauce, but I'll see you in the kitchen.

Hello, boys and girls, we are in the kitchen again and family stuff just gets me going.

So we have some recipes, or we have some things we are going to make, thinking about family.

First, always a good, it makes the house smell good when people come over, but we are going to make some applesauce.

This is gonna turn to applesauce.

And then what?

Growing up, this is one of the things we always cooked.

We gonna fry some bologna and make bologna sandwiches.

And then another thing growing up, what we had was sardines and crackers.

And we're going to make some popcorn.

We're gonna make some popcorn on top of the stove, not in the microwave.

So first let's get started with our apples for our applesauce.

What we are going to do is have some apples.

You have several different type of apples.

I have some Granny Smith, a Golden Delicious.

I really like Granny Smith.

This is a Jonagold.

This is a Granny Smith.

And the first thing you have to do is peel the apples.

Peel, peel, peel the apples.

Peel, peel, peel the apples.

And make sure you always wash your hands before you start.

So I'm gonna peel the apples.

This is a apple peeler.

So I'm gonna peel the apple.

And if you want to, apple peelings are not bad.

They're pretty good.

They're pretty good.

Okay, and then we're gonna to core the apple.

I have this fancy little, it's an apple corer.

I put it right down the middle, and then I push down, and it takes the core out of the apple.

It takes the core out of the apple, and then it'll be ready.

So we're gonna do that and while, I'm going to go ahead and get all these other apples prepared.

So I'll see you in a second.

Now that we have all of our apples peeled and cored, we are going to start our applesauce.

We are gonna take our apples and put it into a big pot.

All right, a big pot.

Then this part is up to you.

I don't usually measure stuff.

I say, I cook with love.

I say I cook with love, okay.

So we have some white sugar, just put a little, about a cup or so of white sugar.

Then we have some brown sugar.

Now, if you don't want the applesauce, you can cook it without any sugar, without adding any sugar, and it'll turn out just great.

I just like to add a little sugar, 'cause it makes it, it makes it just so amazing.

Then a little brown sugar.

That's about enough.

That's about enough.

And then I have some cinnamon.

Add me a little cinnamon.

Oh, it smells so good.

Cinnamon smells so good.

And then a little nutmeg.

And about a cup or so of water.

And we are going to turn the stove on.

Remember always have an adult help you.

We're gonna turn the stove on, we're gonna cover it.

We're gonna cover the pot and we are gonna let it cook for a while and let the apples get all soft and mushy.

And then we'll come back to the applesauce, as we're preparing our other dishes.

I'm gonna put it on the back guy.

All right, so that's our applesauce, this is beginning of our applesauce.

We'll see the end of it when we get, we'll see the end of it later.

All right, our next dish is going, Adara is gonna tell you all about it.

- So for this fried bologna, you'll definitely need bologna and butter to butter your pan with.

But if you want to make a sandwich, you can have some bread of your choice and some mayonnaise.

So first we're gonna start by getting a piece of bologna for now.

Get your knife, make sure you have a parent supervising you or a parent do this, and cut three lines in the bologna.

And it doesn't matter where, just not like in the middle.

So yeah, that's one piece of the bologna and get another piece.

Okay, so next we're going to put some butter in the.

- [Dr. Sanders] Skillet.

- Skillet.

- You're gonna put some butter in the skillet.

And you can warm your skillet up before or you can turn it on as you're putting the butter in.

- [Adara] And there you go.

And then you can like swirl it around until it's like fully melted or almost melted.

Okay, so next you're gonna want to take your pieces of bologna and carefully, carefully, put 'em in the pan.

And make sure you have parent's supervision or have a parent do this.

And you're gonna take a, this thing, and - [Dr. Sanders] A spatula.

- A spatula.

And like once one side is, you think it's fully like brown, you can flip it over like pancakes.

- [Dr. Sanders] Ooh, look at that.

Have you ever had fried bologna?

We, growing up, we had fried bologna a lot.

I think the line, what the lines, I think it keeps the bologna from bubbling up in the middle, so it cooks evenly.

That's why you put the slits in there.

And you cook it as long as you want, probably like one or so, about one minute or so, for each side.

(bologna sizzling) If it's not brown enough for you, you can let it cook more.

Remember, let an adult turn it or your older sister or sibling, or if you're 11 years old like Adara.

- Yeah.

- [Dr. Sanders] But she has adult supervision with her.

- Okay, so now that both of our sides are fully brown, not fully brown, but.

- [Dr. Sanders] Like you want to cook 'em.

- Turn your stove off and carefully, so we're gonna bring one slice.

- [Dr. Sanders] Be careful as you bring it out the skillet and make sure it gets on the bread.

- [Adara] And put that on there.

- [Dr. Sanders] So that's one sandwich and then you can have.

- [Adara] And then one slice left over, for you to just have a normal one.

And that's how you make fried bologna.

- [Dr. Sanders] Adara really wanted, you see she already ate most of her fried bologna.

Let's see her take a bite.

How did it taste, Adara?

- Awesome.

- [Dr. Sanders] Awesome?

Oh my goodness.

I wish I ate meat, I would taste it.

But okay, our next dish, everybody can eat.

We used to have this growing up a lot, it's sardines.

Sardines come right out of the can.

When we were growing up, they never made them in water.

Now they're in water, but just sardines and crackers.

So you can have a couple of crackers, get you a couple of crackers out, any type of cracker will do.

You can eat this anywhere.

And then you open the sardines.

Ooh.

It does have a little smell, but it's a good smell.

And you have your little fork, you have your little fork and you take that sardine.

It tastes a lot better than it looks.

Then you put the sardine on the cracker and you have your sardine and crackers.

And if you don't want the whole piece of sardine, a whole small sardine, sardine is a what?

A fish.

You can put a half of it on there.

You can stuff it up.

But this was another thing, another item that we had growing up that we always ate.

All right, so sardines and crackers.

Our next thing is, oh man, this is, we used to make this all the time.

Now some people call it cinnamon and sugar bread, we just called it sugar bread.

So what you do, and I'm gonna make it vegan today.

I am going to, well, I'm going to make it vegetarian, I guess.

I am going to take me some butter and put the butter, and if you have the spreadable margin it's better.

We can break that though, we don't need that much on.

I just call it sugar bread, but some people probably used to make it cinnamon sugar bread.

So we'll make two of them.

One sugar bread and one cinnamon sugar bread.

You put a little margarine on there, or butter, whatever you have.

Then you sprinkle sugar on that, sugar on the bread.

Make sure you brush your teeth when you get finished.

And if you want to add your cinnamon to one, you can.

And then all you do, we used to put it in the broiler growing up, we have a toaster oven, so we gonna put it right on the top rack of our not toaster oven, of our air fryer, and put it into the air fryer.

Gonna turn it on to whatever setting you want.

We'll put it on our bread setting.

And then we're gonna let it cook.

And then we're gonna try our cinnamon sugar bread.

Let's check on the applesauce while we're over here.

Ooh, it's boiling.

Apples are getting softer and softer.

Ooh.

It smells amazing!

So even if you don't like applesauce, just make it to make your house smell like Thanksgiving.

All right, as our applesauce and our sugar bread is making, we're going to make some popcorn.

Now popcorn you can use as your, you can watch a movie, it really reminds me of my family, we used to go to the drive in, we used to cook our own popcorn and put it in a brown paper bag and it used to be all oily on the outside.

But I'm using coconut oil, which eliminates the reason to have butter, because it gives a nice flavor to it.

So I have some coconut oil and I have it heating up in the skillet already.

So I'm gonna put a couple of kernels in there.

And then to make sure that the oil is ready, I'm gonna put those in there, we're gonna wait until they start popping.

We have one.

When they start popping that's when it is time to put the rest of the popcorn kernels into the oil.

Again, make sure you have adult supervision.

And they may pop me.

Oh, there we go.

So all of our, we put enough to, whatever you want, again, we do it with love.

And then our popcorn will start popping.

The popcorn is starting to pop.

As it is popping, we'll finish our.

Oh, look at it go.

(popcorn popping) Make sure you turn off your heat.

As the popcorn starts to get to the top, you hear the last few pops.

And you may make a little mess, but make sure you clean up.

Then I have my, the heat's off, but I have my towel and I'm going to put it into a bowl.

It looks like I need two bowls.

I need two bowls.

And because of the coconut oil, it tastes amazing.

Or you can cook, you can add some butter to it if you want.

Melt the butter, put it on there.

I like to add a little burgundy pepper from the Soulard Spice Shop.

Just a little bit and toss it in there a little bit.

And that's, man, that burgundy pepper adds a flavor, it's unbelievable.

And then you taste it.

Mm mm, good.

All right, let's check on our sugar bread, our sugar cinnamon bread.

Does that look nice?

We'll let it cool down a little bit more and we'll try it later.

Let's take a look at our applesauce.

Ooh, just about finished.

Once those apples are real soft, you can stir it up.

You see it's turning, you see the applesauce forming?

And then you use a potato masher or the back of the spoon to crunch it all up.

Ooh.

And you can make crunchy applesauce.

If you really want really smooth applesauce, you can put it in a blender after it cools down some, but we're gonna have a little crunchy in there.

We'll let it cool down a little bit more, get it all together.

And then we'll come back and taste it.

We'll come back and taste it.

Alrighty.

All right, boys and girls, and ladies and gentlemen, and grown-ups, and parents and grandparents, family, friends.

We went over some recipes that when I was growing up, we used around my family, so it made me think of my family.

So I shared some with you.

One of them was the sugar bread, just some butter and sugar and bread.

Mm.

Still tastes like it used to.

Then we had some popcorn cooked on the stove.

And we had some sardines and crackers.

Mm.

Mm, mm, mm, mm.

Man, it still tastes like it used to.

We had fried bologna sandwiches, but Adara ate 'em all so we don't have that to share with you.

And then we had our applesauce.

It smells so good in the house.

And we had our applesauce, let's see how it tastes.

Mm.

That's pretty good.

That's pretty good.

I would, after I tasted it though, I would say, I wouldn't add as much white sugar in there.

You don't have to add sugar if you don't want because apples naturally have sugar, but this is something you can use, you can make on Thanksgiving and share with your family or share with your friends and your neighbors who also could be your family.

So we made some wonderful dishes.

I hope you try some, if you make some at home, take a picture and share with me on nine PBS.

And it's about that time for our favorite word.

What's our favorite word?

Nine.

Let's spell nine.

Nine, N I N E, nine.

Thank you for being in Room 9.

Happy eating.

(upbeat instrumental music) - [Narrator] Teaching in Room 9 is made possible with support of Bank of America, Dana Brown Charitable Trust, Emerson, and viewers like you.