We started off the day by reviewing our ingredients that we webbed yesterday. We went over our actual recipe and were pleasantly surprised that all the ingredients excepts eggs were on our new list. We then started off with our yeast. We explained that the yeast is alive and needs food to grow. The food is the sugar and water; kind of like our Sea monkeys. We then added the rest of our ingredients and kneaded the dough together for 10 minutes. It was hard work! We let the dough rise for an hour and the students were amazed that it doubled in size! It was time to divide the dough into 2 loaf pans and rise again for another hour. Then we were ready to bake the bread. We baked it for 25 minutes and it was beautifully golden brown. We then let it rest for about 20 minutes and it was ready to eat. We all got a slice smothered in butter. The students all agreed it was the best bread they ever ate. We really are super bakers! If you are interested, the recipe is at this website: www.robinhood.ca It is the basic white bread recipe.
Our bread was SO delicious! We have some amazing bakers in our class. Andriano and Noah both proclaimed that they want to be bakers when they grow up! We started off the day by reviewing our ingredients that we webbed yesterday. We went over our actual recipe and were pleasantly surprised that all the ingredients excepts eggs were on our new list. We then started off with our yeast. We explained that the yeast is alive and needs food to grow. The food is the sugar and water; kind of like our Sea monkeys. We then added the rest of our ingredients and kneaded the dough together for 10 minutes. It was hard work! We let the dough rise for an hour and the students were amazed that it doubled in size! It was time to divide the dough into 2 loaf pans and rise again for another hour. Then we were ready to bake the bread. We baked it for 25 minutes and it was beautifully golden brown. We then let it rest for about 20 minutes and it was ready to eat. We all got a slice smothered in butter. The students all agreed it was the best bread they ever ate. We really are super bakers! If you are interested, the recipe is at this website: www.robinhood.ca It is the basic white bread recipe. Our Catholic Graduate Expectation for the month of December will be "A Caring Family Member". This goal refers to a students' ability to show compassion and care for their classmates, family, and parish. Our continued efforts to collect non-perishable food items is directly linked to this goal, as we are fostering a sense of stewardship for our community. As a class, we will focus on Jesus' beatitudes and what it means to be truly selfless and walk in God's image. Today in Mrs. Moore's class, we continued to talk about our new baking inquiry. Last week we spoke about the words "boulangerie" and "boulanger", and webbed all the things that a baker can make at a bakery. Today we introduced the word "recette" and webbed what we thought should be the ingredients in bread. The students independently thought of "la farine", "de l'eau", "les oeufs", "le sucre"... Since we know all the things we need to bake bread, the next step is to bake it tomorrow! We will keep you updated how successful it was. Mrs.Moore continues to focus on fine motor skills with the students. Today, she worked with melting beads and some of the students successfully incorporated patterns in their original creations. Neat! Our hibernation inquiry has come to a natural conclusion and we will be moving onto Christmas and celebrating the Advent season. We are sure new inquiries lie on the horizon.
The hibernation inquiry permeated our class on a cross curricular level. In science, the students learned important facts on hibernation, which animals hibernate and why. In math, we saw patterning and sorting. We measured as part of our baking as well. In art, we used our fine motor skills to tear, cut, glue and draw bears to put in our bear den. In gross motor activities, we pretended to be hibernating animals and crawled in and out of the den. In French, we introduced the word “hiberner” and the names of the animals that hibernate in French. In personal/social, we worked together to plan our bear den, we took turns when baking our bear cookies, and we used our imaginations to pretend to hibernate. Happy Snow Day! We had so much fun in the snow this morning that we extended our recess. We built a snow fort with our shovels and snow molds. In the morning, we put out a new sensory tray with a pestle and mortar to grind coffee beans. We brewed them in our Keurig machine and enjoyed the lovely aroma. We also made a star for our new classroom stable. More to come on this as it is a work in progress... In the afternoon, we watched the movie Turbo. The students just loved it! It was a nice and relaxing afternoon. As today was a snow day, we will extend the Scholastic book order due date until tomorrow. Thanks! Our annual Christmas concert is going to be held on December 12th (5pm - 7pm). More details are to follow. We are in need of any gently used Christmas lights and/or extension cords to make this event a success. If you are able to donate, you can drop off the items at the main office. Thanks so much for your continued support! This week's gospel is about Christ the King. We made crowns to celebrate His importance in our our lives. "He made us special...so we make him special". ~Matthew We introduced Mme B's guitar Mimi to the students today. We are starting to sing some Christmas songs to get us in the Christmas spirit. In Science, we decided to transplant our pumpkin seeds as they were getting too big for their container. We spoke about why; we looked at the roots and how big they are getting and that in order to be healthy, roots need lots of space to grow. In our daily writing, we talked about hibernating animals. Each child drew their own animal and sounded out the beginning sound of its name. Our baking was an enormous success! The dairy free and gluten free ginger snaps were wonderfully delicious. It was a collaborative effort for all the students: we measured, poured, stirred, rolled and cut. The recipe we used is my grandmother's recipe which is very, very old. We just substituted the flour and dairy with gluten free flour and shortening. YUMMY! Thanks so much to all of you who donated items for the food drive. We will be making another drop off today. The students love the feeling they have when they know they are making a difference in their world. Have a wonderful weekend! Tomorrow we are making gluten and dairy free ginger snaps in the shape of bears! We are accepting non-perishable food item donations for the Stittsville Food Bank. We'll let you know tomorrow how they turn out! We wrapped up our our Under the Sea inquiry in Mrs. Jackson and Mrs. Moore's homeroom today. We made rainbow fish to say good bye, as we have a new inquiry baking! Literally! More news to come... Mrs. Moore has re-decorated the room and it looks great. We have a new sensory jungle/dinosaur table. The students just love digging in the sand for dino bones! We continue to focus on fine motor skills and Mrs. Moore introduced the "spirograph" to support this skill. It was a huge hit! We have so many interesting and colourful creations. |
Mme Boudreau and Mrs. Shackleton
Hi! My name is Mme B and I have been teaching kindergarten for the last 10 years and teaching since 1996. This is my 4th year teaching full day kindergarten with the play-based model. I am learning so much from our students and look forward to each school day to see what new inquiries will emerge and grow! Archives
January 2016
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