I have been so much more methodical about what I want to teach this year than ever before. Maybe it’s the part-time status; I feel more urgency to be on top of stuff since I only have 2 days a week. I usually only plan units a few months ahead, until the end of the novel studies I do with first grade and older. But sometimes I lose momentum after that because the novels are such a long-term investment, and even kindergarten can lose steam after spring break. So this year I’ve mapped out everything I want to do in grades pre-k through 6th all the way through June. And I think it’s a great plan.
Archive: October 2014
I read spooky and silly and atmospheric stories to everyone in the building this week and last week. October is one of my favorite times for read alouds, and having fifth and sixth grade is extra fun because I can read a few extra creepy things to them.
Love our front porch this year. I skipped the bats and ghosts and bunting this time. We loaded up on mums and pumpkins and just decorated the front steps.
Short ribs, short ribs, short ribs. Another amazing short rib recipe from the November ’13 issue of Food & Wine. It was a good meat issue. I’m finally getting around to posting this after making it way back in March or April. It was delicious. Maybe not as delicious as the Bourguignon, but it was also a little less involved. More manageable on a weeknight. And I rarely cook anything with port, it was yummy.
2 tablespoons extra-virgin olive oil
3 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-inch pieces
Salt
Freshly ground pepper
2 large Spanish onions, very thinly sliced
3 medium carrots, cut into 1/2-inch chunks
1 cup ruby port
1 1/2 cups dry red wine
We’ve been busy running around and getting into our usual fall pick-your-own adventures. Two trips for apple picking and one trip to Dearborn Market for pumpkins. We haven’t made it out to Atlantic Farms yet this year to pick one out of a real field, but we may still make the drive for turkey and gourds. And to feed the animals.