April 30 SBAC Testing Begins
May 4 All School Meeting and Spirit Day (Mustaches)
May 14 Library Visit
Homework Due by Thursday, May 3rd
1. Read for at least 20 minutes every night.
2. Complete at least 30 minutes of math practice
3. Complete at least 20 minutes of typing practice.
4. Optional: Complete Paragraph of the Week writing assignment.
Prompt: Last week, we cooked chili and biscuits like the pioneers. Write about another time that you cooked or baked something.
Upcoming Out and Abouts
We will have two weeks of science labs in the Backyard Garden to launch our study of earthquakes and geology!
State (SBAC) Testing
Level 2 students began state testing today. Testing is administered in the computer lab in short sessions, and students have the opportunity to work on the same test over multiple sessions so they can work at their own pace. Please help support your Plover by: encouraging them to do their best, making sure they eat breakfast and bring a snack, and helping them get plenty of sleep.
I would like to have some extra snacks available on SBAC testing days, so if you are able to donate a healthy snack (cheese sticks, granola bars, washed/cut fruit or something else easy to distribute and eat) for the class, sign up on the breakfast donation page for any of the following testing days: Tuesday 5/1, Wednesday, 5/2 or Thursday 5/3.
Laundry and Dish Duty - Needed every Friday
Breakfast Donations - Healthy snacks needed daily for testing and fruit needed Friday 5/4
Library Chaperones - Chaperones needed for our next library visit 5/13
Last week, the wagon train encountered a couple problems on the Oregon Trail. First, the wagons struggled with the rough terrain of the Rocky Mountains and all the wagons (and an oxen) needed repairs. Then, students had to use ropes and chains, just like the actual emigrants used, to get their wagons up a steep mountain. Later, as the group approached the Snake River, the wagon train leader spotted a few Native Americans. We did some reading about the different Native American tribes along the Oregon Trail and discussed the misconceptions pioneers had about Native Americans in the 1840s.
For our Out & About, Amy organized a cooking competition using some of the ingredients that pioneers would have packed in their wagons. Each group also agreed on some special ingredients to add to their recipes, like cheese or honey. We ended up with two delicious chilis and two tasty trays of biscuits! Almost every Plover sampled the creations, even if they were a little weary of beans or spices. If you'd like your student to help make an Oregon Trail-inspired meal at home, check out the recipes below!
- 2 cans of beans (1 kidney, one black)
- 3 cans Diced tomatoes
- 1 Tablespoons Chili powder
- 1 tablespoon Cum in
- ½ chopped onion
- 2 cups broth
- 2 Tablespoons olive oil (to cook vegetables)
YOU CHOOSE 2 VEGETABLE ADD-INS
- 2 stalks Celery
- 1 cup Corn
- 1 cup Zucchini
- 1 Carrots
- 1 Bell pepper
YOU CHOOSE 2 EXTRA SPICES
- 1 teaspoon Cinnamon
- 1 teaspoon Cilantro
- 1 teaspoon Lime juice
- 1 teaspoon Tapatio hot sauce
- 1 teaspoon Coriander
- 1 teaspoon Oregano
Heat the oil in a large heavy-bottomed pot with a tight fitting lid medium heat until shimmering. Add the onion and vegetable add-ins. Cook, stirring occasionally, for about 5 minutes.
Add the cumin and chili powder, 2 extra spices and stir to incorporate. Cook, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes.
Add the beans, broth, and tomatoes with their juices and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes. Taste and season with additional salt and pepper if necessary. Serve and garnish as desired.
- 1 ¾ cup Flour
- ⅔ cup Cornmeal
- 2 Tablespoons Sugar
- 1 Tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup (cold) Butter
- 1 cup milk
YOU CHOOSE 3 EXTRA TOPPINGS/MIX-INS
- ½ cup Cheddar cheese
- 1 cup diced Strawberries
- ½ cup Chives
- ¼ cup Basil
- ½ cup Cream cheese
- 1 Tablespoon Oregano
- 1 teaspoon Black Pepper
- 2 Tablespoons honey
Heat oven to 450°F.
Combine flour, cornmeal, sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.) Add mix-in ingredients if they are going into the batter- otherwise, proceed to step 3 and top biscuits with ingredients after they’re done cooking.
Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. Bake 12-14 minutes or until golden brown.
Please contact me with any questions or concerns. Parents and students can e-mail me at firstname.lastname@example.org. You can also leave a voice message on the class phone or set up a time to meet with me before/after school.