What is the best way to teach a 4 year old how to surf?

Question

My father wants to teach my 4 year old nieces how to surf but wants to be safe about it. He is a very experienced surfer and knows how to teach others but not little kids who may not be used to the water. Any suggestions?

Answer 1

First, teach them to swim.
Teach them to be comfortable in the water, not to be scared of it.
I am not a fan of boogie boards, but in the case of a four year old, a boogie board would be a good start, they are pretty safe, easy, and fun. Let em get comfotable with catching and riding waves, they might even learn to stand on their boogie boards. And when it comes time to learn actual surfing, get them soft boards, not hard ones. Keep em on soft boards as long as you can, don't let em get in to hard boards any earlier than age 12, if possible.

And talk to them, make sure they know that the ocean is wonderful but it has dangers, too. And that they know how to avoid those dangers, or over come them. Maybe even get em diving masks so they can see the wonders down there and get appreciation for the ocean.

I kinda think stand up surfing ought to wait til about age 8.

Answer 2

Disney World, Typhoon Lagoon Surf School...

I know it sounds like a lot, but plan a vacation there and you can book a 2 hour surf lesson with Cocoa Beach....

I did it and now I'm addicted!

Answer 3

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

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Marie Callender's Chicken Pot Pie

CRUST:
1 1/2 C all-purpose flour
3/4 tsp salt
2 egg yolks
3 TBL ice water
2/3 C cold butter

FILLING:
1 C sliced carrots (3 carrots)
1 C sliced celery (1 stalk)
2 C frozen peas
1 C chopped white onion
4 boneless, skinless breasts (or more if you like a lot of chicken!)
4 TBL butter
5 TBL all-purpose flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash of pepper
1 egg, beaten

Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!

When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.

In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.

Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.
Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a "lip", which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.

ENJOY!!!

Answer 4

wait til they'er older... FOUR YEARS?? SURFING?? if he can do that holy crap!