I just made a brie, onion, potato, sun dried tomato tart. I’m in food heaven 😊
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Eric (12) and I made an amazing salad. He's good at pushing me out of my comfort zone, into elaborate preparations. This salad consisted of spring mix, herbed baked goat cheese rounds (brushed with olive oil before baking), dried cherries (soaked in a bowl so they're nice and juicy), toasted walnuts, and sliced Granny Smith apples. I honestly felt the apples weren't even necessary. Oh, and homemade dressing: apple cider vinegar, Dijon mustard, olive oil, salt, sugar, shallot and pepper.
(Library school exercise) Nypl.org has traditional library features - searchable catalogue, place holds, etc. - but also includes blog posts, live author talks, online events and classes, and a “connect” tab that leads to “public projects” - “Help make our collections more useable, discoverable, and shareable through a growing number of interactive public projects. Use our materials in new and innovative ways, from dig itizing old maps to making 3-D versions of 19th century images.” There is also a community oral history project where anyone can edit transcripts of people’s stories. https://sites.google.com/site/bythebrooksdesignforlearning/library-learning-commons This site explains what a learning commons is - "a flexible and responsive approach to helping schools focus on learning collaboratively. It expands the learning experience, taking students and educators into virtual spaces beyond the walls of the school. Pedagogical shifts include: self and pa...
Eric and I made a galette...he is 12 but an expert chef. The dough was unbelievably flaky (10 tablespoons of butter and ice water). The filling consisted of Yukon Gold potatoes, sliced thin, and shallots sauteed in olive oil with fresh rosemary, with goat cheese sprinkled on top and in the middle. I think I'm in food heaven right now.