Today’s entry isn’t long; it’s really more of a line of thought than anything else…
It’s Wednesday afternoon. I’m sitting here on my bed as sunshine streams through my windows. The sky is bright, Easter-egg blue and dotted with a few cotton-candy clouds. If you ignore the crunchy grass and leafless trees, it could easily be June and a warm seventy-five out there. Next to me lies my sleeping twenty-one-month-old. His chest rises and falls in his brown bear bodysuit, and his arms are flung wide as if to say, “Look how big I am Mommy.” Maternal love and pride wrap around my heart, and peace dwells here. As I watch, he rubs his nose and rolls over, sighing and settling into a deeper sleep, dreaming of whatever it is that fuels a young one’s imagination.
I wanted to take a moment today to reflect on the fact that our students, no matter how frustrating they seem or how sassily they speak or even how unreasonable those emails you get from their parent are, were at one time someone’s little dreamer like my boy laying here next to me, and to send out into the universe the hope that someone looks at each of them with the same unconditional and all-encompassing love that I feel as I watch over my baby.
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This Week’s Journal Questions
For the teacher and the student: What musical instrument best represents you? Why? Is it different when you are not in “teacher” (“student”) mode? Explain.
A Recipe from My Kitchen:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dry thyme (more for a stronger flavor)
- 2 large eggs
- 1 1/4 cup milk (I like whole milk here, but other types work just fine too.)
- 1 tablespoon unsalted butter, melted
- Preheat oven to 450º. Grease and flour a popover pan.
- Hint: Popover pans have six deep cups that are great for making big, puffy popovers, but you do not have to have this special kind of pan to make great popovers. A standard muffin pan works very well too. Your popovers will be smaller, but you will have twelve instead of only six!
- In a medium bowl, stir together the flour, salt, and thyme.
- In a separate bowl, whisk together the eggs, milk, and butter until well-combined.
- Pour the liquid mixture into flour mixture, and stir until just combined–some small lumps are perfectly acceptable.
- Hint: From this point on this recipe takes about fifty minutes. Because popovers are best eaten immediately, you need to time taking them out of the oven properly. You can pause here if you need more time before the rest of your dinner will be done. It will not hurt the batter to sit on the counter for an hour or two or in the fridge overnight. If you refrigerate it, try to bring the batter back room temperature before putting in the oven–your popovers will rise a bit better if you do this.
- Divide batter evenly among the cups in your pan. They will be approximately 1/2-2/3 full.
- Put your filled pan in the hot oven. Cook at 450º for 15 minutes. Reduce heat (but do NOT open the oven door!) to 350º, and cook for an additional 30-35 minutes. Your popovers will be a lovely golden brown color when done.
- Remove popovers from the oven, and immediately take them out of the pan, piercing the side of each with a knife to let the steam escape.
- Serve immediately.