Words, Words, Words

Words, Words, Words

There are a couple things that happened in my life this week that made me think about the words we use when we talk to each other, and while I won’t go into those things, they have really been on my mind.  So this week instead of a piece of prose, I give you a bit of poetry.

 

Words, Words, Words
by Rebecca Gettelman
.
Words
have Power
Words
to Caress
Words
or Cut
Words
to Uplift
Words
or Degrade
.
May Your Words
be Solace
not Affliction
Your Words
not Sickness
but Strength

 

Teach On!

Rebecca

Third, Fourth, Fifth, Sixth, Seventh, Eighth, Ninth, Tenth, Eleventh, Twelfth, Homeschooler, Staff, Not Grade Specific - TeachersPayTeachers.com

 

This Week’s Featured Product

Now What?!  Discussion Starters about Life
Screen Shot 2016-10-29 at 3.48.08 PM

Looking for ways to get your students talking about situations they face in real life? Here are 26 no prep discussion prompts that address real-world situations and start discussions on morality, right and wrong, responsibility, and social and peer pressure.  These make great discussion, journal, and writing prompts!  For more details or to purchase this product, click here!

 

This Week’s Journal Questions

For the teacher:  What is your favorite word to use in praise of a students?  Why?  What word do you find the most hurtful?

For the student:  When was a time that something someone said really touched you?  Why was it so powerful?

 

A Recipe from My Kitchen:

Zucchini-Oat Muffins

zucchini oat muffins
These nutty muffins are great warm with a bit of butter or room temperature on the go!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups sugar (white or turbinado)
  • 2 cups shredded zucchini
    • Hint:  Shread and freeze zucchini in one or two cup portions when zucchini is plentiful in the garden and at the market.  You will then have it to add to breads, soups, and sauces all year long.
  • 1/2 cup oil
  • 1 cup chopped pecans or walnuts, toasted

Directions:

  1. Preheat oven to 350º.  Line 24 muffin cups with liners.  (Hint:  Spray cooking spray lightly into each liner–the muffins will release from the paper much more easily.)
  2. Mix together flours, oats, cinnamon, baking soda, salt, baking powder, and nutmeg in a large bowl.
  3. In a separate bowl, mix the eggs, vanilla, sugar, zucchini, and oil.
  4. Pour wet ingredients into dry ingredients and stir until well combined.
  5. Fold nuts into the mixture.
  6. Spoon into muffin cups.
  7. Bake for 18-23 minutes until toothpick inserted into the center of one comes out clean.
  8. Cool in pans on a wire rack for five minutes.  Remove from pans and cool the rest of the way.
Advertisements

One Comment Add yours

  1. Gerlinde says:

    I was touched by your words on the kitchen garden blog about far away families and your poem about words on your blog. Thank you for sharing.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s