Thursday, March 5, 2015
"Guide on the side or sage on the stage"
On of my favorite teacher friends, Claude, says he would rather be a "guide on the side than a sage of the stage." I want to record (make at least one short educational video of him teaching an economics concept) because he is so good at drawing students in to contribute to the discussion. Claude is like Socrates. He also makes the students feel like they are smart, know stuff and can contribute.
Enchiladas by Lidl
I took this photo before baking. I should post a photo of what it looks like after baking.
1 pound ground beef
1 large onion
olives
flour tortillas (we tried corn and it didn't work as well. It became soupy and mushy and wasn't a great texture.
cheddar cheese
enchilada sauce
optional: corn
Saute onion. Add beef and brown the beef. Add one can of olives, chopped or save the olives for later and putting on top of the cheese layer. Take the tortillas and fill with the meat, the optional corn, onion, olives and 1/2 of the cheese. Roll and place enchiladas side by side in a oven proof baking dish. Pour enchilada sauce over all and top with grated cheese. Bake at 350 degrees for 35 minutes.
Pros and Cons of Online Education
The journalist, David Brooks, wrote a column titled: The Campus Tsunami. Online education is a tsunami and "what happened to the newspaper and magazine business is about to happen to higher education: a rescrambling around the Web."
Studies show that gathering to discuss and study together keeps the students motivated. It is easy to sign up for a class, but sticking with it is challenging. People need people. John Donne: "No Man is an Island. "
Studies show that gathering to discuss and study together keeps the students motivated. It is easy to sign up for a class, but sticking with it is challenging. People need people. John Donne: "No Man is an Island. "
Getting Vitamin N means spending time in Nature
I read an article that called spending time in nature Vitamin N. Studies show that people are happier, heal faster, and have a better memory if they spend time in nature.
8 lessons from Jazz in America to use in a U.S. History classroom
I found an American Music workbook and CD at school and turned it into a 2.5 credit independent study high school elective class. It makes me happy to see so many students taking the class I wrote. The teachers like it too.
This reminded me that I once heard about a U.S. History and Jazz Curriculum from T.S. Monk. T.S. Monk told us teachers about it at a National Gallery of Art Summer Teacher Institute. Monk came and talked to us and performed on the drums for us. I recently looked up the Jazz in America curriculum that he was talking about and found out that there are 8 lessons (50 minutes or so long) for 5th grade, 8 lessons for 8th grade and 8 lessons for 11th grade. They look great. The audio snippets and photos make me want to try these lessons. I will let you know. This is the current location of the lessons:
http://www.jazzinamerica.org/
This reminded me that I once heard about a U.S. History and Jazz Curriculum from T.S. Monk. T.S. Monk told us teachers about it at a National Gallery of Art Summer Teacher Institute. Monk came and talked to us and performed on the drums for us. I recently looked up the Jazz in America curriculum that he was talking about and found out that there are 8 lessons (50 minutes or so long) for 5th grade, 8 lessons for 8th grade and 8 lessons for 11th grade. They look great. The audio snippets and photos make me want to try these lessons. I will let you know. This is the current location of the lessons:
http://www.jazzinamerica.org/
Monday, January 26, 2015
Sunday, January 25, 2015
If you have a lot of raisins make these scones, banbury tart or...
My friend from college, Ruth, writes a family cookbook for her extended family. This is a scone recipe from the New Family Cookbook. It uses sour cream and lemon rind besides 1/2 cup of raisins. It is the best recipe for scones that I have made.
Scones
Joy S. Ernst: "If you go to the Washington State Fair in Puyallup, you will buy scones served with raspberry preserves, and you will want to make the scones when you get home."
2 1/2 cups flour, sifted
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp baking soda
1/3 cup butter
1 cup sour cream
rind of a lemon
Dredge raisins in 2 Tb. flour. Sift the 2 1/2 cups flour (minus the flour used for dredging) with the other dry ingredients. Cut in butter and mix until cornmeal-ly. Mix egg with 1 Tb. water and add to the flour along with the sour cream, raisins and rind of a lemon. Mix until all the dry ingredients are incorporated. Divide the dough into 24 balls. Flatten to 1/2 inch thick round cakes. Bake on greased baking sheets in a 425 degree oven for 12 minutes or until golden brown.
I am trying different methods of baking these so they look more like scones and less like big cookies. I am baking them in a grease muffin tin right now so we shall see what happens.
Scones
Joy S. Ernst: "If you go to the Washington State Fair in Puyallup, you will buy scones served with raspberry preserves, and you will want to make the scones when you get home."
2 1/2 cups flour, sifted
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp baking soda
1/3 cup butter
1 cup sour cream
1/2 cup raisins
1 egg, beatenrind of a lemon
Dredge raisins in 2 Tb. flour. Sift the 2 1/2 cups flour (minus the flour used for dredging) with the other dry ingredients. Cut in butter and mix until cornmeal-ly. Mix egg with 1 Tb. water and add to the flour along with the sour cream, raisins and rind of a lemon. Mix until all the dry ingredients are incorporated. Divide the dough into 24 balls. Flatten to 1/2 inch thick round cakes. Bake on greased baking sheets in a 425 degree oven for 12 minutes or until golden brown.
I am trying different methods of baking these so they look more like scones and less like big cookies. I am baking them in a grease muffin tin right now so we shall see what happens.
Subscribe to:
Comments (Atom)