I'm a literacy lover...getting my Masters of Education in Reading makes that pretty evident. So, when it comes to teaching math in the classroom I often felt like I was doing a terrible job. My brain does not go the math route. And trying to convince my learners that math was amazing got a little
Korean zucchini side dish (hobak bokkeum or hobak namul) with stir-fried Korean zucchini is crunchy & refreshing. An easy-to-make side dish!
Mit diesem Peugeot Boxer-Ausbau haben Anni und André bereits ihr zweites Campervan-Projekt in die Tat umgesetzt.
These documents and forms were designed to support the school-wide PBIS framework. They are fully editable and include: 1. PBIS Matrix 2. PBIS Behavior Flow Chart 3. Minor Discipline Step Form & Office Intervention Referral 4. Major Discipline Office Referral 5. Tier 2&3 Intervention Tracker Items will be updated periodically too, so you get updates as they come!
This Superfood miso soup uses a homemade dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito flakes. Add soft tofu, lots of healthy spinach, scallions, and miso results in a much heartier miso soup than your favorite Japanese restaurant or sushi place.
I touched on this project a post ago or two, but I've been asked to share the value worksheet I use in class with the kids. My 4th graders learned about form vs. shape, and how to create the illusion of 3-D forms on paper. The first class, I showed them a power point and we discussed the difference between the two. Then, I did a quick demo on how to draw 3D cubes, cylindars, etc. (most already knew how from math class in 3rd grade). The second class, I gave them the following value worksheet. The value scale part is the front of the worksheet. We first do the blending value scale together, talking about pencil pressure and how dark we shade. Then, we flip over the sheet to look at various shading techniques. I ask the students to do their second value scale using hatching or cross hatching, and give a quick demo. Most of them really enjoy using stippling with a marker, so I have them do the third value scale with stippling. You can see some of the finished value scales in my previous post here. This is the back of the worksheet. I can't take credit for it...I found it on the internet a few years ago but can't remember where I got it! If this is yours please tell me so I can give credit where it is due! On the third day of this unit, I give students the following worksheet to practice creating value on a form. It's one thing for them to be able to shade in 8 squares, but it's another to figure out how to create a smooth transition between 8 values on a little space! We talk about having a light source and what that means to our shading process. Currently, I will be giving my students 3 days to work on their cities. They've only had one day so far and are working on drawing them out. Some are doing pretty well with the concept of 3D forms on paper, others are not...but the true test will come when they start shading! That's the part I'm excited about! At first, they moaned and groaned about the project, but once they saw how cool and realistic their drawings become when they start shading, they got really into it! I was originally going to give them 2 days for the drawing, but if they are doing a good job and taking their time, I will extend it for them, which they seemed happy about! This group of 4th graders is actually one of my favorite grade levels to work with...there are some pretty talented students in this grade level...as well as students who are talented and just don't know it yet! I always love being able to surprise them with their talent! I borrowed this idea for this drawing project from Art is Basic. Here is the rubric that I will be grading the students on as well. More pictures to come in a week or so after they have finished up!
Was für ein kulinarischer Traum - Scharf trifft auf mild! Die selbst gemachte Erdnuss-Sauce und der knusprige Tofu mit Sesam Panade haben dank Sriracha eine angenehme Schärfe. Im Gegensatz dazu steht der cremig milde Kokos-Reis. Und gerösteter Brokkoli rundet das Ganze noch ab. Das Rezept ist schnell, einfach und unkompliziert zubereitet und natürlich auch vegan! Viel Spaß beim Ausprobieren und guten Reishunger!
Explore Life in Edit's 4461 photos on Flickr!
Are you planning out a Spring Butterfly unit for your preschool homeschool? Print these free butterfly worksheets, activities, games, art projects and more! You'll find math, drawing, templates, life cycle science and so much more! Free at PreschoolMom.com
8 influential creatives talk about their first jobs & what they learned. Turns out all the successful women I talked to spent years paying their dues.
One of the questions I’m asked the most often over on Instagram is the order of lessons for teaching your child to read. That’s kind of a trick question, because using the Montessori m…
This is the ultimate guide to sewing with piping. Learn how to sew with piping, and how to make it yourself. Sewing with piping is easy - if you know the right tips and tricks.
This Blog and Infographic will review tonic reflexes, their significance if the reflex persists beyond the typical age range, and the possible impact on a child’s functioning and role performance. Last but not least, this blog will suggest therapeutic interventions that are known to help inhibit the activation of tonic reflexes and advance postural control as a foundation for optimal functioning.
Des affiches avec du style ! Nous avons sélectionné une série de 29 créations d'affiches qu'on aimerait voir plus souvent quand on se rend au cinéma. Beaucoup de graphistes réalisent leur propre vision des affiches des grands films en récupérant certains ...
I’m not sure many people can say this, but I owe my sanity to aloo mutter…or at least my sanity in India anyway. Travel has always been a huge part of our lives. From Tokyo to Kathmandu…
gypsylolita: Street Garden
This Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze is hearty, healthy and full of flavor. It will keep the vegans and non-vegans at the table together.
Use these time-saving Google Docs templates to help you create your documents quickly instead of wasting time struggling to put them together!
Beef short ribs with pumpkin, maple and paprika pureé. Serves 6 Beef short ribs 2.5 Kg Beef Short Ribs - Flaky Sea Salt & Fresh Black Pepper - Cooking Oil, for frying 2 Cups roughly chopped onion 2 Cups roughly chopped celery 2 Cups roughly chopped carrot 4 garlic cloves, roughly chopped 2 thyme sprigs 2 bay Leaves ¼ Cup tomato paste 2 Cups red wine 2 Cups chicken stock 2 cups beef stock Pumpkin, Maple and Paprika pureé 600gms Pumpkin, peeled and roughly chopped ¼ Cup cooking oil 1 tsp smoked paprika - flakey sea salt and fresh black pepper ¼ Cup maple syrup 1 Cup cream Fried chilli and orange breadcrumbs 4 Tbl canola oil or similar 1 Cup panko breadcrumbs 1 Finely grated zest and juice of 1 orange 2 red chilies – sliced super fine 2 Tbl Canola Oil ¼ Cup finely chopped flat-leaf parsley Pre heat your oven to 150 degrees. Place a large cast-iron skillet or similar over high heat. Season the slabs of beef ribs with liberal amounts of salt and pepper. Once the skillet is hot add a little cooking oil, and sear the beef ribs on both sides until dark and golden. Remove and place the slabs of ribs in a large roasting dish. Place the skillet back on the heat, and add a little more oil. Once up to heat again add the onion, celery, carrot and garlic. Cook these vegetables until they get plenty of color, then toss in the Thyme and Bay leaves, followed by the tomato paste, red wine and stocks. Bring up to the boil, scraping any crusty bits off the bottom of the skillet, then pour all over the beef ribs sitting in the roasting dish. Cover with tin foil, then place in the oven and cook for 3-4 hours, checking the ribs after 3 hours. The ribs are ready when the meat is soft and pulls off the bone easily. Remove from the oven, let the ribs cool in the stock completely before carefully removing and refrigerating. Heat up the cooking liquid in a saucepan, strain and discard the vegetables and solids. Refrigerate the stock until required. To make the pumpkin pureé, preheat your oven to 200deg. Place the pumpkin in a sized a bowl with the cooking oil and smoked paprika, then season with salt and pepper. Toss together. Tip the ingredients into a roasting dish and roast for 40 minutes, until the pumpkin is caramel in colour and softened through. Pour over the maple syrup, and cook for a further 5 minutes. Remove from the oven, and scrape the contents of the dish into a large saucepan. Place over medium-low heat, then add the cream. Simmer for 10 minutes or so, then use a stick blender to puree until silky smooth. If it’s a little dry or thick add a bit more cream or a little water. Taste and add more seasoning if necessary. Refrigerate until required. To make the fried chilli and orange breadcrumbs, place a medium-large frying pan over medium-low heat. Once hot add 2 tablespoons of oil, followed by the panko breadcrumbs, fine orange zest and juice. Toss and stir the breadcrumbs until they turn a lovely golden colour. Remove the pan immediately and spread out on a tray to stop the cooking. Place the pan over high heat. Add the remaining oil and, once hot, add the chili. Fry for 1-2 minutes, or until the chili begins to go golden brown around the edges. Remove with a slotted spoon and place the crispy fried chillies on kitchen paper to drain and let cool. Combine the fried chilli with the orange breadcrumbs and toss through the finely chopped parsley. Season and set aside Preheat your over to 165deg Place the short rib stock in a saucepan and place over medium heat. Bring up to the boil, then turn down to a simmer. Allow to reduce to sauce consistency. Take the slabs of ribs and, while cold, slice between the bones to create individual ribs. Place these in a roasting dish, pour over the reduced sauce, cover with tinfoil and place in the oven for 30 minutes, until the short ribs are hot through. Heat up the pumpkin pureé in a saucepan over low heat, stirring as you go, or microwave until hot. To serve, divvy up the puree onto warm plates, add a rib plus some of the sauce, then finish with a liberal sprinkle of fried orange and chili bread crumbs. A green salad or a simply cooked green vegetable would make a great bed partner. Eat now.
This delicious raw vegan mac & cheese is a must try! It is gluten-free, low in fat and made with whole fresh ingredients.
The Podcast Activity Kit is a printable companion to the Big Life Kids Podcast Seasons 1 & 2. It includes engaging activities to reinforce lessons.
