7 hours ago
Thursday, December 15th is Fair Day at Halifax Independent! This is a very exciting semi-annual event. In every classroom of the school, students and teachers are busy preparing speeches, displays, models, songs, dances and much, much more. This is the students’ opportunity to shine and we love welcoming all of you on that special day and enjoying their success, together.Fairs at HIS take place in late Fall and in late Spring. They are a culmination of all of the Theme Studies for each term, and an opportunity for all of the children in the school to present their work to parents and the school community. Students from Littles to Middle School write speeches, plays and songs based on their learning experiences. We feel that it is important for the children to be able to present their work to others in the form of public-speaking as a means of developing self-confidence and a thorough understanding of their research
Here's what I'm hoping we can do for my birthday: I want to have a worldwide celebration of helping others. Paying it forward. Doing good deeds. If can get 40 people to do 1 Good Thing between now and my actual 40th birthday, that would be just about the best present ever. (Or 20 people to do 2 Good Things. Or 10 to do 4. I'm not picky.)
Blog-checking lines: Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.
Strabismus is a disorder in which the two eyes do not line up in the same direction, and therefore do not look at the same object at the same time. The condition is more commonly known as "crossed eyes."
Blog-checking lines: The October Daring Cooks' Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.
Blog-checking lines: Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!
A consommé is usually (and traditionally) made by adding egg whites with ground meats or fish (no bones) and/or vegetables for flavour to a base of good quality stock. These solids form a floating mass called a 'raft', which is caused by the protein in the egg whites adhering to each other forming a fine matrix with many small cavities. The consommé is then gently simmering for 45 minutes to over an hour which percolates the liquid through the raft which captures and filters out the impurities of the liquid leaving a clear flavoursome consommé.I really had very little belief that this was going to work. I made a second stock, chicken this time, for the sole purpose of making consommé. I caramalized more onions and finished them with Cognac. I added that to my stock and reduced it, giving it a nice, rich flavour.
Here is the topic of your post: It has been roughly a year and a half since the last SITM Exchange. Reflect on the past 18 or so months – how has support from others, either in the blogosphere or otherwise, helped you?I started this blog in February 2008 as a fun way to waste some time and maybe update friends on a few things that were going on in my life. Adoption quickly became a common topic as I navigated my way through my own "reunion" with Iris and as I tried to find my way as a parent in what was supposed to be an open adoption but turned out not to be. Liam, school, parenting and ADHD are other topics that I've written about. Lately I've had more cooking/food type posts and the introduction of Gary in our family has made for some ahem humorous posts.