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.
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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:
- 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
- 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.)
- Mix together flours, oats, cinnamon, baking soda, salt, baking powder, and nutmeg in a large bowl.
- In a separate bowl, mix the eggs, vanilla, sugar, zucchini, and oil.
- Pour wet ingredients into dry ingredients and stir until well combined.
- Fold nuts into the mixture.
- Spoon into muffin cups.
- Bake for 18-23 minutes until toothpick inserted into the center of one comes out clean.
- Cool in pans on a wire rack for five minutes. Remove from pans and cool the rest of the way.