>A thousand words on work-home balance

>

If a picture is worth a thousand words, this post is actually worth five thousand words toward illustrating a typical weekend’s to-do list and the feeling of ta-dah! when it’s done.

First: the laundry room with work in progress.
Next item on the list, but going on concurrently with laundry: schoolwork. Reading papers, math tests, all in need of correcting and then recording in the gradebook. Thank goodness for remote access; I can record all of these scores while watching the Olympics!
Ah, the good feeling when work is nearly done. Below are three baskets full of clean and folded clothes: one for me, one for Amigo, one for Chuck. If you look closely, there’s a stray dryer ball in Chuck’s basket. It got stuck in the sleeve of his sweater. Oops!

And finally, the table is empty of school papers! They’re all corrected, scored, recorded, and packed in my schoolbag for Monday. The package in the back is a to-be-mailed pack with two books requested from Paperbackswap.com. I included them with the schoolwork because they’re both teacher books.


Did I say the table was clear? Cleared of school files, but not totally clear. While waiting for the washer to fill and the detergent to dissolve (oh, I lead such an exciting life), I’ve been (are you ready for this?) purging the clutter on the basement shelves. Today I found an ancient, older-than-Amigo box of cancelled checks. They’re destined for the shredder now, if the old shredder can handle the volume. Maybe I should just start a fire in the fireplace; the job might go faster!

Uh, yes, that’s a gin and tonic beside the checks. Don’t judge me; the lime is a good source of vitamin C.

Share and Enjoy !

Shares

>I failed Eat-In Week.

>Yes, I did. I confess. It was timing, really. I couldn’t make it happen. Here you are: the excuses.

I had three evening commitments on top of teaching the full week. Monday, Tuesday, and Thursday night were all staff development or class nights. When I have one of those nights in a week or even two, it’s time to bring out the crockpot. Three? No time to prepare the crock, much less plug it in for the day.

Results: I bought myself deep fried cheese curds (stop laughing; they’re a delicacy in Wisconsin during the winter) after a three hour class in analyzing running records for reading instruction. The second night of classes Amigo went out to a (local) fast food joint for a perch-wich and fries. The third (well, really the first night) Husband had a day off and cooked, for which I am very grateful. Without him, it might have been frozen pizza – or worse.

I normally treat myself to a Jo to Go coffee on the occasional (I admit it, frequent) Friday mornings. The rest of the week I set the kitchen coffeemaker and bring my own little thermos to school. I’ve built a good habit of saving money and reusing my thermos and coffee mugs. This week? I’ve been through the drive-through three times. Three. They’re starting to greet me with “The usual?” instead of “Can I help you?”

When I did cook, it was wimpy. A can of soup instead of homemade, frozen chicken patties on buns, leftover potato wedges (I did make them, they were good) and a can of baked beans. This is not my usual locavore standard. The most creative dinner was Sunday’s casserole: leftover spicy rice, cream of mushroom soup, a handful of frozen peas and a chicken breast cooked up together.

I made my own lunch four days and made a second sandwich to take to class Thursday night. But then… I ordered out with the rest of the staff on Friday. We do it as a team; order from a sub shop or restaurant that delivers, varying the place each week. This week, despite Eat In Week, I’m joining the order-out crowd.

Confessions aside, this week is unusual. Since I began moving our family to a more local and fresher food supply, we’ve cooked largely at home. A meal out is an occasion, not an everyday deal. A Special Week isn’t really the reason we eat in at our house; it’s a philosophy that’s becoming routine. Eat In Week, for all its good intentions, is just another gimmick. The real good comes from making eating in the norm, not the exception.

Share and Enjoy !

Shares

>Teacher safety in Social Media

>

“Teachers are connected with other teachers and the community.”

That’s what the Department of Public Instruction standards say. When these standards came into practice, I don’t think our DPI was thinking of Facebook, MySpace, LinkedIn, Twitter, and blogs. Technology has changed a lot in the time period I like to call Decade 2.0.

When our country expanded toward the west and communities built one-room schoolhouses, teachers often had to chop firewood, stoke the stove, and clean the room before the students could arrive to learn. Many contracts put restrictions on teachers’ social lives and behavior outside of school, prohibiting dancing, dating, and drinking of alcohol.
While we no longer have to stoke the fires, we still have to live up to a high standard of behavior at school and outside of school. Today’s teachers have to guard not only their professional reputations, but their personal reputations as well.

According to a recent presentation, teachers can play it safer by using common sense and following these Do/ Don’t tips.
• Do limit access to Facebook pages by using a restrictive private setting.
• Do check employer policies – then follow them.
• Do monitor your sites and remove comments that might be inappropriate or reflect poorly on you.
• Do not post photographs of you, yourself, or your friends engaging in illegal or potentially inappropriate behavior. Okay, bunnies, behave in front of the camera.
• Do not presume that an anonymous post provides protection. Anonymous posts can be traced.
• Do not blog about job duties, colleagues, supervisors, or students.
In the spirit of teaching, I end with a top three style summary:
Top Three Ways to Protect Your Reputation in an Online World
3. Minimize Risk
2. Know and follow employer policies.
1. Use common sense.
Gee, maybe I could use this post as the required essay to get staff development credit. What do you think?

Share and Enjoy !

Shares

>Potato wedges or striped spuds?

>I’m looking for something new, but not too new.
Something different, but something that uses cooking staples I have in the house.
Something tasty, but easy to cook.
A side dish to go with a simple supper, probably a chicken casserole.

There. Is that specific enough?
Oh. I didn’t think so.

I pulled out a family standard: an elementary school’s fundraiser cookbook. With half a bag of potatoes in the back hallway, I can make either of these. Advice, readers? Which one sounds the best?

Baked Potato Wedges
These look simple, and I keep the ingredients on hand most of the time.
3 large baking potatoes
1/4 cup oil
paprika
garlic salt
pepper
grated Parmesan cheese

Pour oil in ziploc bag. Scrub potatoes and cut into eighths for form wedges; blot edges dry with paper towel. Place in bag and shake to coat with oil. Place on baking sheet, skin side down. Sprinkle with seasonings. Bake at 425 F. for 30-40 minutes.

-The credit for this recipe belongs to a teacher with three young children. I imagine it’ll be simple, yet tasty.

Striped Spuds
At a glance, I question the cooking method. I usually dice or peel my potatoes before cooking. This calls for boiling in the skin. I wonder if it makes a difference in the final result?

6 potatoes
2 cups sour cream
1 1/2 shredded sharp cheddar cheese
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch green onions, chopped

Boil potatoes in skins until tender. Peel and mash in large bowl. Stir in sour cream, 1 cup of cheese, salt, pepper, and onions. Turn mix into buttered casserole. Top with leftover cheese. Cover and refrigerate overnight. Bake uncovered at 350 degrees F. for 30-40 minutes. Let stand 15 minutes before serving. Makes 10 servings.

Well, bloggie friends and Internet acquaintances, what do you think? I have potatoes in the pantry; what’ll it be?

Share and Enjoy !

Shares

>Big Brother has a WebCam.

>George Orwell could only have imagined the kinds of technology we see today. In his 1984, Big Brother was always watching. The main character had to go into a corner to write in his journal, knowing he’d be seen and his words read otherwise. In 1984‘s Utopian nation, there was no expectation of privacy.

So when a high school in Pennsylvania checked out laptop computers to students, who would have thought the webcams could and would be used to watch the students? Computers that are part of a network can be monitored; it’s part of the way systems are designed. The school district’s laptops could be tracked if stolen or lost, and that was the excuse used for activating the webcams in the first place. But when a student was disciplined for inappropriate behavior that had nothing to do with computer use, families in the district hit the roof.

The student in question was accused of “improper behavior in his home.” The administrator accused him of taking pills; the “pills” turned out to be Mike & Ike candies. After viewing this behavior through the webcam, the administrator placed a disciplinary write-up in the student’s permanent file.

If the student had used the school-owned laptop to browse porn sites or shop for alcohol, for example, that could have warranted an investigation for policy violation. If the computer had been lost or stolen, the webcam could have tracked its location. In fact, according to the district, that’s the only reason they would activate the webcams.

So…what’s up, administration? When students took the laptops home, did they know the webcams could be used to watch them? Did the parents (and the adult students, over 18) know that and sign a release permitting the act? A laptop in a home is not like a FaceBook page, put out on the Internet for the masses to see. Students can be disciplined for illegal behavior discovered via FaceBook photos – and have been in many districts nationwide. But spying on individuals’ behavior in their homes through a laptop computer is a major misuse of technology.

As my friend Liberty Rose has pondered, do professionals lose IQ points and the ability to reason when they become school administrators? The shocking incident in Lower Merion, PA, would support her theory.

Share and Enjoy !

Shares

>Saturday thoughts

>Maybe I’m overworked. Maybe I’m just feeling a little cabin fever. But really, why has this robin been around our house for so long? Most of his friends headed south last fall. He stayed through the winter. He must be freezing his tailfeathers.

And who is this? Did I really work one of my students to the bone? Has he or she really collapsed and wasted away to nothing in the Book Nook?

I’m not sure, but I think it is sporting a few artificial joints, too. Did this one get retained in fourth grade a few too many times?

Perhaps it’s just the season. I think I’d better turn off the camera – or at least start teaching a new science unit!

Share and Enjoy !

Shares

>Can you read me now?

>See that dark spot in the snow? Can you read it? Nope. Neither could I. In fact, neither I nor the other two drivers knew it was there when we parked for our staff development session at a local high school.

You guessed it; it’s a No Parking sign, smashed on the snowbank and nearly invisible.

I don’t think I can afford any more staff development days. Drive-thru coffee, drive-thru lunch, and (you guessed this, too, didn’t you) a parking ticket.
I was not a happy camper. I was not a happy teacher, either. And due to the poor quality of my photos (who can take a good picture of a sign in a pile of snow, I ask you?) there’s no point in fighting the ticket.
Call that groundhog; I’m ready to be done with winter. Bah, humbug. Heck, I’m ready to be done with school!

Share and Enjoy !

Shares

>Having fun buying local

>We were taking care of details in La Petite’s college town. She had a photo montage that needed a unique frame; I was visiting and had a vehicle, so we ventured downtown to a small business she’d noticed on Main Street. The business owner worked with her in choosing the frame, planning the end result. I browsed.

He had set up a few tables of Wisconsin foodstuffs, all produced by small businesses in my fair snow-covered state. I looked them over, read the ingredients and the locations of the companies, and yes, I bought some. Two, in fact. I bought a brownie mix made by Dancin’ Tastebuds in Milwaukee and rainbow couscous (such a fun food it has to be named twice!) from Rice River Farms in Spooner.

This purchase doesn’t totally fit the 100 mile limitation for locavore eating (well, the Milwaukee piece comes close), but heck, I buy Door County products, too, so why not? Both looked delicious.
Then I got to thinking — a dangerous pastime, I know. As far as economic stimulus, we were both buying from a small business in her adopted small college town. She’ll be counted there in the census, and the campus and surrounding areas have been important parts of her life for the past few years. Yes, we were buying local – not my local, but her local. And that’s all good. The ripple effect will be good, too. This small business owner will continue to buy from food producers in Spooner and Milwaukee and more, encouraging state food production rather than trucking in merchandise from far away. Yes, this small shop on Main Street could become a regular stop for me when I visit my kiddo’s campus.

I like this little college town. Whatever will I do when she graduates?

Nope, this is not a sponsored post. Readers who know me recognize that this kind of shopping trip is right up my alley; small shop, locally owned, specializing in state products. Now if you’ll excuse me, I think I’ll go bake brownies.

Share and Enjoy !

Shares

>Raspberry Pecan Muffins

>

Alternate title: Fun with Cookbooks!

I received several cookbooks for Christmas – each unique, each serving a different need in our family’s quest to eat healthy and increase our sustainability. My brother and sister-in-law gave me Food to Live By by Myra Goodman, a cookbook with the subtitle “the Earthbound Farm Organic Cookbook.” This book is full of advice and anecdotes that make the transition to organic easy and enjoyable. When I made these muffins, the recipe sent me to references on other pages to make orange zest (fun with my new zester file!) and to toast the pecans. A sidebar talked about whole wheat pastry flour. I didn’t have the special flour, so I used the alternative: unbleached all-purpose. The raspberries were in my freezer, purchased and frozen last summer when they were in season. It was the perfect dish for a snowy February morning – with coffee, of course.

Raspberry Pecan Muffins

1 1/2 cups whole wheat pastry flour or unbleached all-purpose flour
3/4 cup sugar plus 1 Tablespoon for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/4 cup canola oil
1 teaspoon grated lemon or orange zest (I used orange)
2/3 cup fresh raspberries or frozen, unsweetened raspberries
1/4 cup chopped pecans, toasted

1. Position a rack in the center of the oven and preheat the oven to 375 degrees Fahrenheit. Butter 12 standard size muffin cups.
2. Place the flour, 3/4 cup of sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine well.
3. Place the egg, buttermilk, oil, and zest in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just combined. Gently fold in the raspberries and pecans. Do not overmix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Sprinkle the remaining 1 Tablespoon of sugar evenly over the batter.
4. Bake the muffins until they are golden brown and a toothpick inserted in the center of one comes out clean, 20-25 minutes.
5. Cool for about 10 minutes.

The muffins taste best the day they are made, but if necessary can be stored in an airtight container for up to 2 days.

This is not a compensated post in any way. I received the cookbook for Christmas and I’m enjoying exploring its recipes and stories! Look forward to more, readers.

Share and Enjoy !

Shares

>It’s not easy being green in February.

>It’s snowing – still. Again.
I have a cold, a virus that’s making me feel tired and unmotivated and, well, tired.
I just sent home report cards, and now I need to plan ahead to parent-teacher conferences.
And it’s still snowing.

My spring garden looks so impossibly far in the future; all this snow has to melt before I can even consider getting out to turn the soil.

Students are getting grumpy, unwilling to tap into their work ethic (for some, what work ethic?), not happy about having to put on boots and snow pants but whining about staying inside for recess, too.

And the green blogging community’s APLS (Affluent Persons Living Sustainably) Blog Carnival asks bloggers to post about maintaining sustainable living in the middle of winter. My garden is covered by at least two feet of snow, my compost bin is frozen, my attempt at making orange marmalade failed, and I’m supposed to think green? Well, maybe.

Winter is a good time to clear shelves and box up donations for thrift stores. I have two boxes started and will gather more. I have four books in my bag that I’ll mail tomorrow for Paperbackswap.com. We took two boxes of Braille books to the school for the blind last week, expanding their selection and making space in a corner. Cabin fever might not be curable, but making space on the basement shelves or purging the excess from a closet feels productive.

With that in mind, I think I’ll peel another orange, pour another cup of tea with lemon and (local) honey, and rest a little more. When this cold goes away and I feel a little better, I can fill another box with thriftables. When the roads clear, I’ll take the goodies in.

And as the days get longer, minute by minute, maybe some of that motivational energy will carry me through March, too.

“Affluent” does not mean wealthy. In the APLS movement, affluent simply means people of middle class, people who make a decent living and believe in increasing their sustainable living habits. We’re certainly not rich (I’m a public school teacher!), but we are secure and comfortable – long live the middle class!

Share and Enjoy !

Shares