Going with the process not product theme that I started this year, we have had a week of nothing but painting. Started with monochromatic work. Kids got one primary color tempera and mixed a shade and a tint. Nice results.
Then tempera again, but all three primary colors plus white and black. Kids got a six section palette to mix colors.
Finally watercolors. We did a wash the first day to give a nice painting base. Adding details to the wash for two days with smaller brushes.
I'm blown away with the fun, but hard work keeping all ten classes clean and done in half-an-hour!
Lots of pictures on the school web page!
Sunday, August 30, 2009
Thursday, August 13, 2009
Portfolios and Graffiti
Started work on the cover of portfolios with the kids today. Using "Tag" graffiti, so have to explain all about when and where it is all right to use graffiti. Hope that message got through.
Some of the children caught on right away and it was exciting to see the art they did. Can't wait to see the finished product.
Used the Banksy art in New Orleans as an intro to graffiti. Amazing stuff! And the kids really did get the message. Here is the link:
http://www.banksy.co.uk/outdoors/horizontal_1.htm
Some of the children caught on right away and it was exciting to see the art they did. Can't wait to see the finished product.
Used the Banksy art in New Orleans as an intro to graffiti. Amazing stuff! And the kids really did get the message. Here is the link:
http://www.banksy.co.uk/outdoors/horizontal_1.htm
Wednesday, August 12, 2009
WWDVD
First day of school:
That's right, the little chicklets are starting to follow us around and listen to every word we have in the old brain bank.
It just amazes me that the wisdom from one teacher is sometimes soundly trounced and contradicted the next year, but I'm in the lucky position that no one cares too much what I teach, so no one tries to impart their wayward ways over the jewels of knowledge I impart.
In this vein, I had a WWDVD day today as daVinci is going to be our artistic go-to player this year. I say "Mona," you say "Lisa."
That's right, the little chicklets are starting to follow us around and listen to every word we have in the old brain bank.
It just amazes me that the wisdom from one teacher is sometimes soundly trounced and contradicted the next year, but I'm in the lucky position that no one cares too much what I teach, so no one tries to impart their wayward ways over the jewels of knowledge I impart.
In this vein, I had a WWDVD day today as daVinci is going to be our artistic go-to player this year. I say "Mona," you say "Lisa."
Sunday, August 9, 2009
Beet Greens and Mint Chutney
This may be a bit oxymoronic, but the beet greens turned out very tasty, simple as they were, with a rosy red pot-liquor to boot. No need to make them into soup, though they would be a good soup add-on. I think beet greens are my favorite of all greens! Who'd-a-thunk-it.
Beet salad: extremely red and just the right amount of seasoning. We will see in the morning if we have an energy boost as advertised. Had lots left for another energetic supper tomorrow and the next day too. We should be leaping tall buildings by Wednesday, which is very lucky as that is my first day with kidos and I always need a little something extra until I get swinging.
Made mint chutney as well using all three kinds of mint from the herb garden, where it is trying like mad to take over. Experimented two ways: one with yogurt and one with red onions. Found a nice spice mix at the Indian Market, so that made it quite easy. Used the mortar and pestle to blend the rough chopped leaves. After watching the Julia movie, thought it only right to go at things the traditional way, even though I sort of cheated with the mix. Jack liked the oniony one, so that is probably the way to go. Keep the troops happy is my motto.
Beet salad: extremely red and just the right amount of seasoning. We will see in the morning if we have an energy boost as advertised. Had lots left for another energetic supper tomorrow and the next day too. We should be leaping tall buildings by Wednesday, which is very lucky as that is my first day with kidos and I always need a little something extra until I get swinging.
Made mint chutney as well using all three kinds of mint from the herb garden, where it is trying like mad to take over. Experimented two ways: one with yogurt and one with red onions. Found a nice spice mix at the Indian Market, so that made it quite easy. Used the mortar and pestle to blend the rough chopped leaves. After watching the Julia movie, thought it only right to go at things the traditional way, even though I sort of cheated with the mix. Jack liked the oniony one, so that is probably the way to go. Keep the troops happy is my motto.
Raw Beet Salad
Ever since we read on the BBC site that beetroot juice can increase stamina, Jack and I have been trying to find this rare commodity. We haven't tried too hard as we have only been to the Farmer's Market (closes Sept. 5th) and three different grocery stores, so it may be available at the healthy food store. That place is just a little off my normal shopping route, so I will have to make a special trip.
In the meantime, I finally found fresh organic beets, with the greens attached at the "good" Kroger. "Good" meaning the one in the strip mall in the middle of the higher rent section of town. After managing to find beetroot and educating the staff that radishes were not just really small beets, brought the beets home, trimmed the greens and set them to cook independently in a bit of water with salt and pepper. I think this will be all they need. I really hate to throw things away. If this doesn't work, they will definitely be part of the next pot of vegi soup. All good!
I peeled the beets, though if it were just me, I would have probably just scrubbed them really well and grated the whole. There were three in the bunch which was a big bit for salad so we will have plenty. Then I grated a carrot and some ginger. To this I added fresh squeezed lemon and a drizzle of olive oil. Salt and pepper topped the whole off. It is marinating in the fridge just now, all ready for supper.
I'll see if we have extra energy for tomorrow's run, and if the greens and salad are up to JACK'S STANDARDS.
In the meantime, I finally found fresh organic beets, with the greens attached at the "good" Kroger. "Good" meaning the one in the strip mall in the middle of the higher rent section of town. After managing to find beetroot and educating the staff that radishes were not just really small beets, brought the beets home, trimmed the greens and set them to cook independently in a bit of water with salt and pepper. I think this will be all they need. I really hate to throw things away. If this doesn't work, they will definitely be part of the next pot of vegi soup. All good!
I peeled the beets, though if it were just me, I would have probably just scrubbed them really well and grated the whole. There were three in the bunch which was a big bit for salad so we will have plenty. Then I grated a carrot and some ginger. To this I added fresh squeezed lemon and a drizzle of olive oil. Salt and pepper topped the whole off. It is marinating in the fridge just now, all ready for supper.
I'll see if we have extra energy for tomorrow's run, and if the greens and salad are up to JACK'S STANDARDS.
Tuesday, August 4, 2009
Edward Cooks
No more figs, thank goodness. I will be sorry about that soon I'll bet.
The good news is that Edward, the twenty year old, soon to be legal, son at school down in Natchitoches, is learning to cook; well teaching himself more exactly.
Last week he picture-texted me twice. The first time he made lasagna and the next stuffed manicotti. Pasta all the way.
By the time he graduates (one more year) he will have a whole recipe book. Wonder if you can do them short enough for twitter. That would be a good trick.
The good news is that Edward, the twenty year old, soon to be legal, son at school down in Natchitoches, is learning to cook; well teaching himself more exactly.
Last week he picture-texted me twice. The first time he made lasagna and the next stuffed manicotti. Pasta all the way.
By the time he graduates (one more year) he will have a whole recipe book. Wonder if you can do them short enough for twitter. That would be a good trick.
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