Guess what Ms. Hadley did on the Snow Day/workday?
This Cinnamon Roll Cake, aka Monkey Bread, came together in between grading papers, putting those grades on PowerSchool, and generally tidying the room.
We can all do things that are hard.
My students were attempting something new and very different - something I'd not done before either. So I did it right with them. It wasn't as bad as I had feared. I successfully drew the 9-head figure type for fashion design - and put clothes on it. I'm not ready for prime time, by any stretch of the imagination, but I did something new and hard. I'm proud of that.
So we can all keep going, even if something is hard. Find an expert; follow the directions, and keep trying.
You might surprise yourself.
My Apparel 1 did something hard and new today, as well. They painted color wheels and made every color using only red, blue and yellow.
Welcome to Spring Semester 2015
Here's a blast from the past from ProStart.
We're looking forward to a lot of cooking and learning in class this semester.
Chocolate Christmas Creatures
A.H. devised a new chocolate confection during our annual chocolate dipping lab before the Christmas break.
We've christined these Chocolate Christmas Creatures.
We also dipped pretzels,
It's Tie Dye Day!
Apparel and Textile Development students look foward to tie dye day each semester. It is one of the most frequently asked about topics on the first day of school.
We are going to tie dye, right?
When are we going to tie dye?
Well, this semester we have done our tie dye.
Apparel is working on hand-sewing
This valuable skill will allow students to make repairs to garments and household items and may give them an enjoyable and satisfying life-long hobby.
It also lets us have a sewing lab before we are ready to get on the sewing machines.
Click the link here to see a slide show of what Apparel and Textile Development 1 students have been up to so far this semester.
Sewing and painting for color theory are included.
Eat well with summer's bounty
New post on my blog - using those summer vegetables.
I'm going to be cooking and relaxing - and planning lots of work for the next school year (of course). Look below the photo for a quick, easy summer recipe.
2 or 3 lemons, juiced
1 1/2 to 2 cups sugar (adjust depending on taste)
1 1/2 cups bottled lemon juice (adjust amount to taste)
water, to bring level to one gallon
Welcome back to the
2014-15 School Year!
Let's get started working and learning.
The first day of school for students is Aug. 26.
Ms. Hadley's schedule for Fall Semester.
First Period: ProStart 1
Second Period: Planning
Third Period: Foods 2 Enterprise
Fourth Period: ProStart 1
During Fall Semester, Ms. Hadley's classes will be preparing the pre-game meals for the J.V. football teams on Thursday.
Each Thursday, students will prep the meal and then volunteers will work after school to serve and clean up.
Volunteers will receive a free pass to a home Warrior football game.
My new favorite after-school snack
Along with the futbol and the dedicated fans, I got corn dressed with mayonnaise, hot sauce, parmesan cheese and lime.
In Mexico, it is served on the cob, slicked with mayonnaise and hot sauce and then rolled in a strong cheese like cotijo or parmesan. Sprinkled with lime, it is heavenly.
But last year one of my students introduced me to a variation on this idea - Mexican popcorn.
Same idea (minus the mayonnaise). Popcorn, hot sauce, parmesan and a little salt.
I eat it with a fork to cut down on the mess.
It's as easy as it sounds. Try some today.
It's time for the WONTONS!
Oh how we love Character Cakes!
But at the end, there are those beautiful cakes and all those students filled with pride at what they've accomplished.
What I like best about character cakes is the absolute concentration that students have when they are working. I also love to see the pride on student's faces at what they can accomplish.
What I don't love is the absolute mess it makes -- but when it's all said and done, it's worth it.
What's been going on in Ms. Hadley's
Well, it's been a while since this page was updated - so here goes.
ProStart 2 did a lab where we roasted giant turkey legs and made homemade sauces to go with them.
ProStart 2 catered a luncheon for school administration and office staff. We made a salad bar with a choice of four homemade dressings and homemade croutons. OMGosh, homemade croutons are good.
We frosted grapes and made seasoned nuts (cinnamon sugar, chili spiced and Ranch), and we're going to be catering a snack buffet for the Caldwell County School Board on March 25.
Ms. Hadley's foods classes (first period ProStart 2, second and third period Foods 2) had their first labs the week of Jan. 15.
ProStart made a variety of sandwiches and breakfast foods this week including Monte Cristo and Croque Monsieur sandwiches, Julia Child's Cheese Souffle, Stuffed French Toast with Raspberry-Orange Syrup, Mini-Quiche and a variety of eggs from poached to deviled.
Heavy Cream + Motion = Butter
ProStart students made butter in a Mason jar this week. They took turns shaking the jar until it became whipped cream. It was too thick to move then, so it was put into a mixer. It took about 30 minutes to separate the cream into butter and buttermilk.
The class is studying Chapter 1, Dairy products, eggs, breakfast foods and sandwiches this week.
Welcome to Second Semester 2012-2013
Ms. Hadley's Schedule:
First Period - ProStart 2
Chef's uniforms and sharp knives
Ms. Hadley's ProStart 1 classes have been catering for the WCHS football teams' pregame meals this semester. Each week the two classes prepare a meal for the J.V. and the Varsity teams.
The menus have ranged from spaghetti and taco salad to sloppy joes and barbecued pork.
This week (w/o Oct. 22) is the last one that classes will prepare the meal.
ProStart Students are working on professionalism and using standard recipes in Chapter 4. That means this week Ms. Hadley had one whole workday of Kitchen Math. Can you imagine?
Actually this little formula is quite handy. AP is As Purchased. EP is Edible Portion. The most accurate way to measure ingredients is by weight, so it is generally pounds or ounces.
You get the yield percent from a resource like "The Book of Yields." It is a reference that has the percentage of EP, and therefore waste, listed for thousands of common restaurant supplies.
For more information on this handy little formula, click here for the PowerPoint explaining it (and illustrating it with photographs).
Groceries for the Football Team
It takes more than an hour to shop for the groceries for the football team's dinners every week. It's just sheer volume. One week, it took two carts.
Apparel 1 has entered the Tie Dye Zone!
Ms. Hadley's Apparel students recently experimented with tie dye as a part of their classroom work.
Words for Thought
Words for Thought
Any kid who has two parents who are interested in him and a houseful of books isn't poor.
Important Information from the Caldwell County Schools.
"The school system retains control over what links will be placed on system-related websites; however, the linked sites themselves are not under the control of the school system, its agents or its employees. The school system is not responsible for the contents of any linked site, any link contained in a linked site, or any changes or updates to such sites. The school system provides links as a convenience, and the inclusion of any link does not imply endorsement of the site by the school system. The school system reserves the right to remove or restrict any links."
Color Theory Painting Lab http://sc.caldwellschools.com/education/components/album/default.php?sectiondetailid=56770&
Caldwell County Schools retains control over what links will be placed on system-related websites; however, the linked sites themselves are not under the control of the school system, its agents or its employees. The school system is not responsible for the contents of any linked site, any link contained in a linked site, or any changes or updates to such sites. The school system provides links as a convenience, and the inclusion of any link does not imply endorsement of the site by the school system. The school system reserves the right to remove or restrict any links.