Well hello again. It has been more than a few weeks since I had a moment to post here on Rebecca’s Classroom and Kitchen. Never fear, I have not forgotten about it or all of you. In fact, I have the starts of several lovely blog posts in my files, but life has gotten in the way of the time that I used to use to write here.
It happens to the best of us.
And that is okay. Sometimes it is necessary for the sake of one’s mental and physical health as well as the relationships and other obligations in one’s life to set something down–even when that something is something that you love and find of value.
Know that I am not totally abandoning my blog. I will still be posting here occasionally, and I plan on picking this back up more regularly when life allows me to. I have lots of thoughts and enjoy discussing them with all of you.
Additionally, I am excited to share with you that the blog 2 Peas and a Dog has invited me to become a semi-regular contributor. It really is an excellent blog focusing on middle school teaching resources and ideas that I encourage all of you to check out. My first article there went live two days ago. It is on the value of teaching sentence diagramming. I encourage all of you to hop on over to read it. (You can use this link or the one above.) I’ll keep you posted each time one of my articles posts there.
So until next time, take care and…
This Week’s Journal Questions
For the teacher: How has this year been different than others? How are you addressing these differences?
For the student: What is the best part about school this year? What is the worst part? Explain.
A Recipe from My Kitchen
Oat and Flax Seed Bread
- 2 1/2 cups all purpose flour
- 1 1/2 rolled oats
- 1/4 cup gluten (powdered form)
- 1 teaspoon salt
- 1/4 cup toasted/roasted flax seeds
- 3 Tablespoons yeast
- 1/2 stick (4 Tablespoons) butter, melted
- 1 1/3 cup water
- In a large bowl, stir together the flour, oats, gluten, salt, flax seeds, and yeast.
- Mix in the butter.
- Pour in 1 cup of the water and stir until well combined (1-2 minutes).
- Add the remaining water and knead for 6-8 minutes. Kneading can be done on a lightly floured counter or in the bowl. If the dough seems too wet as you knead it, throw in a small amount of all purpose flour until it is not sticky anymore.
- Place dough back in bowl (if you kneaded on the counter), cover with a damp towel, and let rise for 2 hours.
- Shape dough into a ball and place on a cookie sheet covered in parchment paper. Let rise for an hour.
- Preheat your oven to 425º. Immediately before placing in the oven, cut 2-3 slashes in the top of the bread with a very sharp knife. Bake for 40-50 minutes–until the bread is a nice golden brown and it sounds hollow when tapped on the bottom (the internal temperature will be between 205º-210º).
- Remove form oven and let cool completely on a wire rack before cutting and serving.