Little Bodies, Big Brains

Are you ready to RUMBLE????

Dive into the water with some amazing amphibian facts

I"M BAAAAAACCCCCKKKKKK!

This season will be full of WILD animals you may have never imagined

Season Four Finale!

Worth that wait! This episode I interview Doug Bancroft a leading ROV designer and engineer about all things ROV!

Sorry I'm late.

Here is this weeks Episode, all about the things we build to make our lives better. How many different things are in your world? You might be surprised!

Enjoy

Hi Scientist, 

  Ever want to live at the bottom of the ocean on a vent spewing chemicals? No? Join me today to discover the zany creatures who call that place home sweet home!

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Hi Scientist, 

DO you know how colour works and how your brain processes it? Find out with me today as we dive into the world of Chromatics!

Make sure you subscribe to the show so you don't miss an episode!

HI Scientist, 

Join me today to talk all about Fire , and the crazy things it does!

Subscribe in your favourite player so you don't miss any of the fun!

Join me to talk about chemical versus physical reactions and make a yummy snack to practice some of the principles.

Vegetable oil spray

3 cups plus 1 tablespoon all-purpose flour, measured separately

1 cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups plain yogurt

2 large eggs

8 tablespoons unsalted butter, melted and cooled

1½ cups fresh or frozen blueberries (do not thaw if frozen)

1

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray.

2

In large bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk yogurt and eggs until smooth.

3

Add yogurt mixture to flour mixture and use rubber spatula to stir gently until just combined and no dry flour is visible. Gently stir in melted butter.

4

In small bowl, toss blueberries with remaining 1 tablespoon flour. Gently stir blueberries into batter. Do not overmix.

5

Use ⅓-cup dry measuring cup to divide batter evenly among muffin cups (use rubber spatula to scrape batter from cup if needed).

6

Place muffin tin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20 to 25 minutes.

7

Use oven mitts to remove muffin tin from oven (ask an adult to help). Place muffin tin on cooling rack and let muffins cool in tin for 15 minutes.

8

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer to cooling rack. Let cool for at least 10 minutes before serving.

Join me to talk about chemical versus physical reactions and make a yummy snack to practice some of the principles. 

Vegetable oil spray

3 cups plus 1 tablespoon all-purpose flour, measured separately

1 cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups plain yogurt

2 large eggs

8 tablespoons unsalted butter, melted and cooled

1½ cups fresh or frozen blueberries (do not thaw if frozen)

1

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray.

2

In large bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk yogurt and eggs until smooth.

3

Add yogurt mixture to flour mixture and use rubber spatula to stir gently until just combined and no dry flour is visible. Gently stir in melted butter.

4

In small bowl, toss blueberries with remaining 1 tablespoon flour. Gently stir blueberries into batter. Do not overmix.

5

Use ⅓-cup dry measuring cup to divide batter evenly among muffin cups (use rubber spatula to scrape batter from cup if needed).

6

Place muffin tin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20 to 25 minutes.

7

Use oven mitts to remove muffin tin from oven (ask an adult to help). Place muffin tin on cooling rack and let muffins cool in tin for 15 minutes.

8

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer to cooling rack. Let cool for at least 10 minutes before serving.

Welcome to Season FOUR!!!

This season is the POPCORN SEASON, and no we are not going to talk about popcorn, but each episode is going to be  a Random stand alone topic!

Make sure to subscribe to the podcast on your favourite platform so you don't miss a single episode.