Description:
This lovely circuit is a real gem! Easy to assemble and more sensitive than many commercial devices available. It's based around an LF351 low-noise operational amplifier and a 1mF choke acting as the sensor. Unlike most other simple EMF detectors, this one has a meter output for accurate reading, but alternatively, you can also roughly estimate the frequency of the field by plugging in headphones. It can detect any field from 50Hz to 100kHz, making it highly versatile and a worthwhile addition to any hobbyist's workbench.

For the Filling:

•3 cups blueberries (fresh are best)
•1 cup blackberries or boysenberries
•1 cup raspberries
•1 cup cranberries
•2 tablespoons of butter
•1 teaspoon of cinnamon
•2/3 cup flour
•1-2 cups sugar

For the Crust:

•2 cups of flour
•2/3 cup, plus 1 tablespoon shortening
•1 teaspoon salt
•1 tablespoon sugar
•1/4 cup of ice water

1. Make the Crust

2. Combine flour, salt, and sugar. Mix with a fork. Add shortening and mix with a pastry blender or a fork until well combined. Add ice water and mix lightly with a fork until dough is able to be formed into a ball. Spray pie pan lightly with a non-stick cooking spray. Use approximately half of the dough to form the bottom crust and the remainder for the top crust.

3. Make the Pie:

4. Preheat oven to 425°F.

5. Mix flour, sugar and cinnamon in a bowl. Mix all berries in a separate bowl. Add half of the dry ingredients with the berries.

6. Place a layer of berry mixture in pie pan and top with part of the remaining dry ingredients, continue until all berries and dry ingredients are used.

7. Dot the top with butter. Top with crust. Brush top crust lightly with water and sprinkle with sugar.

8. Bake in preheated oven for approximately 40-45 minutes -- until juices are bubbly and crust is browned.

9. Cool completely and serve.

Instructions:

You need:
•2 cups baking soda
•1 cup corn starch
•1 cup of water
•2 quart saucepan
•wax paper
•Poster or acrylic paints
•Colored felt-tip markers

What to do:

1. Stir the baking soda, cornstarch and water together in the saucepan. Heat for a few minutes over medium heat, stirring constantly until the mixture is the thickness of mashed potatoes.

2. Remove the pan from the heat and scrape the mixture onto a piece of wax paper. You've made a kind of clay. Allow it to cool for at least ten minutes.

3. With your hands, roll the cool clay into a ball, then flatten the ball on the wax paper. Keep rolling and flattening the clay until it is smooth.

Source: Rockbrook Summer Camp