afterschool fun class descriptions, etc.

Acting and more

You will learn how to act old, young, mad, sad, glad, scared, surprised and more on the big stage in the multi purpose room.  You will learn what character acting is, blocking and improvisation by doing these things.  We will do "warm ups" for the voice and body and practice eye contact, working with props, memorizing parts and projecting your voice.

Basic Guitar
Learn to play two songs on the first day.  You will learn strumming skills, how to make chord changes and play a guitar with confidence and joy!

Bread recipes to save...

Swedish Rye bread from the Vegetarian Epicure cook book

2 b. dry yeast disolved in
1 cup warm water

In a large bowl melt 2 Tbsp. butter in 2/3 cup hot water
and add:
1/3 cup molasses unsulphured
1 1/2 Tbs. sea salt
1 Tbsp. caraway seeds
1 Tbsp. anise seeds
2 to 3  Tbsp. grated orange rind
yellow corn meal

Sift together 
2 1/2 rye flour
2 cups pastry whole wheat flour
1 1/2 cups gluten flour 

add most of the flour to the liquid, stirring it well to make a stiff dough.  Put out some of the flour on a large board, and turn the dough out to knead.  When you have kneaded it until it is smooth and elastic, pace it in a greased bowl, voer with a towle and let ris in a warm place until double in size.  1 1/2 to 2 hours.

Punch down, form into nice loaves, place on a baking sheet which you have greased and dusted with corn meal and covering again, let them rise until almost double.  Then bake in a preheated oven of 350 degrees for about 45 to 50 minutes.  This makes 2 loaves.

Outback Steakhouse black bread

1 pk. Yeast
1/2 cup warm water
1 Tb. sugar
1 cup warm water

1/2 cup dark molasses
1tsp. salt
2 Tb. oil
2 cup rye flour
2 1/2 cups all purpose flour

dusted-with-cornmeal loaf pans

This bread freezes beautifully



This is the dough I make for the streusel kuchen base
3/4 cup water
2 tsp. yeast
2 Tb. sugar

2 Tb. oil
2 cups flour


1/2 tsp. salt


English Muffin bread


Thanksgiving harvest Bread from Family Fun magazine.  The author writes it is worth the effort.  It is the most popular food on the table.  It makes the house smell wonderful and kids get a satisfied feeling out of mixing and kneading the bread.

2 Tb. yeast
1 1/4 warm water
1 tsp. sugar

Mix together in a measuring glass and let sit for 15 minutes until bubbles.

Stir together in a large bowl:
1 cup milk
1 tsp. salt
4 Tb. light molasses
6 Tb. unsalted butter

Slowly add:
3 cups whole wheat flour
3 3/4 cups all flour

remove the dough from the bowl and knead it on a floured surface, adding more white flour as necessary to keep the dough from getting too sticky.  Knead in the nuts and fruit.  When the dough feels smooth, form into a bowl and cover with a towel or plastic wrap and let stand until double in bulk.  This takes about and 1 1/2 hours.   Punch the dough down and divide it into two loaves, and place in buttered loaf pans.  Let rise again for about 45 minute.  Beat together the egg, water and slat for the egg wash , if desired.  Brush to loaves with the glaze, then bake at 400 degrees for 45 minutes.


1/4 cup chopped walnuts
1/4 cup pecans
1/4 sunflower seeds
1/4 cup chopped aprictos
1/4 cup chopped raisins
1/4 cup grated carrot

egg wash
1 egg
2 tsp. water
dash of salt

A church friend named Julie gave me this recipe.  I think she even baked it for communion.  I was sad when she and her family moved away.   She said it came from a book called A Taste of Oregon

3 1/2 to 4 cups flour, divided
2 pkg. yeast
1 Tbsp. salt
1/3 cup honey
3 Tbsp salt
1/3 cup honey
3 Tbsp. butter
2 1/2 cups hot water
2 1/2 cups whole wheat flour
1 tsp. oil to brush loaces
 milk or butter (optional)

These directions below seem a little strange and passive sounding, and sort of similar to no-knead bread recipes.  I remember making this bread and really liking it and thinking it was worth doing again and again.

Mix 2 1/2 cups white flour, yeast, salt, honey, and butter in a large bowl.  Pour in the hot water.  Add 1 cup whole wheat flour and beat again.  Add 1 cup white flour and remaining whole wheat flour as needed.

Cover dough with a towel and let it rest for 20 minutes.
Punch down and knead for 30 seconds.

Divide into 2 sections and shape into round loaves.  Flatten slightly.  Plae in 2 greased 9 inch round cake pans and brush with oil.  Cover with plastic and put in fridge  for 2 to 24 hours.  it is best if in fridge for at least 6 hours.

Remove from fridge 10 minutes before placing in oven.  Bake at 400 degrees F for 30 to 40 minutes.  Brush with milk or butter for a soft crust.


Pannetone---Italian Christmas bread   Usually I buy this at Christmas time but I would like to try making it one day.

Spoonbread:  a corn meal souffle to serve for breakfast with cream cheese and preserves, or for dinner with great baked beans..

Oatmeal Bar cookies made from melted butter

Ingredients 1 cup All-Purpose Flour (1 cup flour = 125g) ¼ teaspoon Baking Powder ¼ teaspoon Ground Cinnamon ¼ teaspoon Kosher Salt 8 tablespoon Unsalted Butter, melted and cooled slightly (1 stick) 1 cup lightly packed Brown Sugar (light or dark will work) (1 cup sugar = 200g) 1 large Egg 1 teaspoon Pure Vanilla Extract 1 cup Old Fashioned / Rolled Oats 1 cup Semi-Sweet Chocolate Chips (see note) ½ cup M&Ms (see note) Instructions Preheat oven to 350°F / 177°C. Line an 8x8 metal baking pan with parchment paper and / or spray the pan with nonstick cooking spray. In a medium mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside. In a larger mixing bowl, whisk together melted butter and brown sugar until evenly combined. Whisk in egg and vanilla. Pour dry ingredients over wet and stir with a spatula or wooden spoon just until no dry spots remain (do not overmix.) Gently stir in oats, chocolate chips, and M&Ms. Pour batter into prepared pan, scattering any reserved mix-ins over top. Bake 24 to 28 minutes, until the edges are lightly browned. (Note: If cooked on the lower end of the bake time, these will be very soft and will stay moist for a couple of days. If you plan to serve them the same day as they were baked, bake at the higher end of the recommended cook time.) Let cool in the pan until the bars can be easily removed. Once cool, slice and serve. The bars can be stored at room temperature for up to 3 days. Notes Chocolate Chips and M&Ms - You can use both or just one of these. Reserve a few extra to scatter on the top if you’d like. If you’d like different fillings try butterscotch chips, chocolate chunks, or toasted pecans / walnuts. Just be sure the total amount of mix-ins add up to 1 ½ cups. Glass or Ceramic Baking Pan - If using a glass or ceramic baking pan, the bars will take longer to bake. Expect to add about 5 minutes to the baking time. Nutrition

• 

  Makes

  9 servings
• 
  

Ingredients

• 3 cups quick-cooking oats
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Melissa's Vegan for Everybody cookbook

I thought I would write down the titles and look up these recipes online because I don't want to bring the book with me.  While waiting for my visa to go teach in China, Joe and I tried a lot of these recipes.  We liked them all.  I brought some of the soups and stews over to Molly's.  I would put on running shoes and run over to get more exercise.  I don't get enough exercise living in the suburbs.  I shared two of the soups with Andrew, who was staying at Opa's old place in Rossmoor.  Molly liked the Turkish tomato soup best.

BREAKFAST

1. Black Beans on Toast with Avocado and Tomato  (cherry toms, olive oil, 1 can black beans, lime zest, crusty bread, avocado, pickled red onions, cilantro)

2. pickled red onions  (red onion, red wine vinegar, sugar, salt, jalapeno chiles)

3. Sweet Potato Red Flannel Hash with Tempeh  (russet and sweet potato, beets, oil, salt, pepper, temphe, soy sauce, onion, garlic, thyme, scallions, unsweetened coconut creamer)

4. Tofu Ranchero (canned toms, lime juice, onion, green chilies, chili powder, garlic, tofu, cilantro, avocado, scallions, con tortillas, brown sugar)

5. Tofu Scramble This was an awesome recipe.   Actually, all of these recipes are great in this book because the authors write about the testing process and what worked and what didn't.  I like the how the text explains why they decided on certain ingredients.  (In this recipe the ingredients are tofu, olive oil, red bell pepper, shallot, salt, turmeric, pepper, fresh basil, parsley, tarragon or marjoram)  Call Joe for the measurements!

Tofu Scramble with Spinach and Tomato (from the Garden Grazer)  The author loves Yellowstone like Joe too!   A similar recipe is in Melissa's cookbook called Vegan for Everybody

Ingredients
1 small onion
3 cloves garlic
2-3 roma tomatoes
1 lb. extra-firm tofu
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric
1/4 cup nutritional yeast
Large handful baby spinach (or more)
Salt to taste

Directions
Dice onion and mince garlic.
In a large pan over medium heat, saute onion with a little salt for 7-8 minutes.
Meanwhile, crumble tofu and dice tomatoes.
Add garlic to the pan, and cook for 30 seconds. Add crumbled tofu and tomato. Cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that's normal.)
While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine.
Add spinach and cook another 3 minutes.

6. Tofu Frittata with Mushrooms  (tofu, olive oil, turmeric, garlic powder, pepper, chickpea flour, cremini mushrooms, shallots, clove of garlic, fresh thyme and parsley)

7. Overnight Three-Grain Breakfast Porridge

8. Creamy Breakfast grits with chives  (olive oil, onion, grits, almond milk, chives, salt and pepper)

9. 100% whole wheat pancakes

10. Chia pudding with fresh fruit and coconut  (soy milk, chia seeds, maple syrup, vanilla extract, salt, blue berries, strawberries or sliced bananas, flaked coconut toasted)

SOUPS and stews

1. Chickpea noodle soup.   This is a chicken noodle soup substitute.   I made it and Joe and I decided it needs more spice, salt and carrots.  These are the ingredients.  I will call Joe to ask what the proportions are.
oil, onion, carrots, celery, nutritional yeast, thyme, bay leaves, vegi broth, chickpeas, pasta, parsley

2. Creamless creamy tomato soup  (America's Test Kitchens)
oil, onion, garlic, bay leaf, red pepper flakes, can tomatoes, white sandwich bread hearty, 1 Tbsp. brown sugar, vegetable broth, brandy, salt, pepper, chives

3. Farmhouse Vegetable and Barley Soup (this reminded me of Polish Barley Soup) 

4. Supergreens soup with lemon-tarragon cream

5. Creamy Curried Cauliflower Soup

6. Roasted Eggplant and tomato soup  (toasted slivered almonds, North African spice blend called  ras el hanout, raisins, bay leaf, lemon juice, cilantro, eggplant, oil, onion, cloves, cumin vegetable broth, can tomatoes)

7. classic gazpacho

8. Tortilla soup

9. Turkish tomato, Bulgar and red pepper soup  (oil, red bell peppers, onion, garlic, dried mint, smoked paprika, red pepper flakes, tomato paste, dry white wine, 28 oz. can fired roasted tomatoes, vegetable broth, 2 cups water, medium grind bulgur, chopped fresh mint)  Joe thought the soup had too much acidity.

10. red lentil soup with North African spices  (oil, onion, coriander, cumin, ginger, cinnamon, cayenne pepper, tomato paste, garlic, broth, water, red lentils, lemon juice, dried mint, paprika, cilantro)   You make a paprika and dried mint and oil topping and then also top with the cilantro

11. Thai coconut soup with tofu

12. South American quinoa and vegetable stew  (olive oil, onion, red bell pepper, garlic, paprika, coriander/cilantro, cumin, vegi broth, red potatoes, quinoa, corn, toms, frozen peas, salt, pepper, an internet version used feta cheese and I did too, avocado)

13. mushroom and farro stew

14. ultimate vegan chili

15. roasted poblano and white bean chili

16. butternut squash chili with quinoa and peanuts

burgers, sandwiches and pizzas
lentil and mushroom burgers
black bean burgers
pinto bean-beet burgers
grilled portobello burgers

quick pickled radishes  (radishes, shallot, lime juice, sugar, salt)
crispy onions     (onion in rings, white vinegar, flour, salt pepper, cream of tartar, oil)

chickpea salad sandwiches
tofu banh mi
falafel with tahini yogurt sauce
Korean barbecue tempeh wraps
Sizzling Saigon crepes (bahn xeo)
baja style cauliflower tacos
pesto pizza with fennel and cauliflower
mushroom pizza with cashew ricotta

Chickpea Veggie Burgers http://runningonrealfood.com/chickpea-veggie-burgers/

★★★★★

4.8 from 74 reviews

These easy to make veggie burgers are bursting with flavour and make an excellent alternative to store-bought versions. Try them on the BBQ for a delicious meal perfect for a summer afternoon.

Ingredients

• 1 can chickpeas, drained, well-rinsed,and mashed
• 1/2 red onion, finely diced
• 1 small zuchini, grated
• 3 tbsp finely chopped cilantro
• 3 tbsp red wine vinegar
• 1 tbsp sriracha sauce
• 2 tbsp natural peanut butter
• 1 tsp cumin
• 1 tsp garlic powder
• 2 tsp black pepper
• 1/2 tsp sea salt
• 1 cup quick oats (gluten-free if needed)
• 2 tbsp olive oil

Instructions

1. After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork.
2. Add all the other ingredients to the bowl.
3. Use your hands to mix very well.
4. Form into 6-8 patties.
5. Cook on the BBQ around 400 F for approximately 10 minutes each side.
6. You can also fry these in a pan with some oil for 3-5 minutes a side.

salads
garlicky tofu tabbouleh   I am making this right now.  I forgot to saute the tofu!  The ingredients are:  tomatoes, salt, pepper, Bulgar, lemon juice, extra firm tofu, olive oil, garlic cloves, cayenne pepper, parsley, mint, scallions,

cauliflower salad with chermoula and carrots (chermoula is a Moroccan marinade made with cilantro, lemon and garlic)  This is an awesome recipe.  I shared the final results with Bessie.

Chermoula   I think it is best to chop the cilantro and garlic by hand rather than use the food processor.  I used the food processor once and it was too smooth.  Here are the proportions:  1 bunch cilantro, 4 cloves garlic, 1/4 cup EVOO, 1/4 tsp. salt, 2 Tbsp. lemon juice, 1/8 tsp. cayenne pepper, 1/2  tsp. cumin, 1/2 paprika.   

quinoa, black bean and mango salad with lime dressing
farro salad with sugar snap peas and white beans
wheat berry salad with chickpeas, spinach and orange
freekeh salad with butternut squash, walnuts and raisins
red rice and quinoa salad
brown rice burrito bowl
farro bowl with tofu, mushrooms and spinach
spicy peanut rice and noodle bowl
barley bowl with roasted carrots and snow peas
brown sushi rice bowl with tofu and vegetables
Korean rice bowl with tempeh  (dolsot bibimbap)



Dinner
mushroom bolognese
whole wheat spagetti with greens, beans, and tomatoes
almost hands-free mushroom risotto
pinto bean and swiss chard enchiladas
cauliflower steaks with salsa verde
chili rubbed butternut squash steaks with ranch dressing
pan seared tempeh steaks with chimichurri sauce
crispy orange seitan
teriyaki tofu
Thai style tofu and basil lettuce cups
bbq tempeh, mushroom and bell pepper skewers


stir fry

stir fried tofu, shiitakes, and green beans
stir fried tempeh, napa cabbage, and carrots
stir fried eggplant with garli-basil sauce
Thai red curry with cauliflower
saag tofu (tofu and spinach)
Indian-Style curry with sweet potatoes, eggplant and chickpeas
potato vinadloo
shiitake ramen
tofu pad thai
udon noddles with mustard greens and shiitake-ginger sauce
sesame soba noodles with snow peas, radishes and cilantro
spicky basil noddles with crispy tofu, bok show and bell peppers


sweet potato hummus
muhammara  (roasted red peppers jar, walnuts toasted, wheat crackers, lemon juice, oil, molasses, sugar, salt cumin, cayenne pepper parsley)
loaded nachos
buffalo cauliflower bites
marinated cauliflower with chickpeas and saffron
socca with Swiss chard, pistachios and apricots
polenta fries with creamy chipotle sauce


For Thanksgiving 2017 at Melissa's we made a topping for
sweet potatoes mashed out of flour, brown sugar, sugar, cinnamon, ginger, salt, coconut oil, rolled oats, pecans, water

we also roasted mushrooms with salt, pepper, thyme and olive oil

Brussels sprouts with garlic

asparagus with salt, pepper and oil

and a great stuffing with kale, onions, garlic, and sour dough bread.  Public radio talked to the cook and she said the recipe was so good that you would make it more often than just for Thanksgiving.  You could bake the dressing in a loaf pan, freeze it for later and cut it and fry and egg to eat on it.  You could also cook it in a waffle iron and add a fried egg on top. The recipe was on Smitten Kitchen's web site.

33 Great Cities of Europe and...

London
Paris
Barcelona
Copenhagen
Prague
Rome
Venice
Florence
Athens
Istanbul
St. Petersburg
Moscow
Dubrovnik
I am adding Budapest!
Norway's Fjords
Amalfi Coast
Greek Isles 

European Commission as a Destination of Excellence

UNESCO Heritage sites

Darkness at Noon: Did I read the same book as they did?

I remember Freshman year in college we were assigned to read the book Darkness at Noon in an introductory political science class.  When we discussed it in class I remember thinking to myself: Did I read the same book as they did?  The professor and some of the students were talking from the "deep end of the swimming pool".  I read the book in the shallow end.  I knew the plot and what a pince nez was.  Darkness at Noon is a man's personal story of being arrested during the time of Stalin's rule over the Soviet Union, put in prison and interrogated.

How do you teach students to read books in the deeper end?

I wanted to save a copy of this from school, but it doesn't fully answer the question.

Analysis
What was the most exciting part of the story?
What is the author trying to tell the reader in this story?
How would you compare this story to a similar story?

Synthesis
Create a new ending to the story.
What changes to the main character would you make?
How could you improve the story?

Evaluation
What is your opinion of this author?
Would you read another book by this author?
Would you recommend this book?  Why or why not?


What do curious, deep readers do when they read?

How to get students to work cooperatively on an activity

I cut this out and pasted it long ago in a blank book type scrapbook.  I don't know where I got it to give the writer proper credit.


1.  Specify the group NAME
2.  Specify the SIZE of the group
3.  State the purpose, materials, and steps of the activity
4.  Teach the procedures
5.  Specify and teach the COOPERATIVE SKILLS needed
6   Hold the individuals ACCOUNTABLE for the work of the group
7.  Teach ways for the students to EVALUATE how successfully they have worked together