Research is revealing more every day about this baffling and challenging disorder. Because April has been designated Autism Awareness Month, I’ve recently seen several interesting articles written on the topic. I thought those of you who teach courses in Children and Family content areas might be interested in reading them. All of the articles are found in Parade magazine or on the Parade website.
Spring is one of the most anticipated seasons of the year! We all look forward to all the season brings. However, as teachers we know that spring also brings challenges. Spring fever and senioritis are common maladies affecting our students making effective instruction difficult.
So as a teacher, how do you deal with spring fever in the classroom? Sometimes the element of surprise can capture students’ attention. The month of May offers lots of opportunities to plan classroom activities based on special designations. Here are a few Reasons to Celebrate that relate to the FACS curriculum.
National Egg Month http://www.incredibleegg.org/
National Hamburger Month and National Beef Month http://www.beefitswhatsfordinner.com/
National Salad Month and National Strawberry Month http://www.ehow.com/how_2314472_celebrate-national-strawberry-month.html
And finally, there’s the fun and colorful celebration Cinco de Mayo.
More ideas to follow! Have a great weekend!
I have two goals in writing this post. First I wanted to share a delicious and super easy recipe for Chicken Dijonnaise that you might want to try. I made it last night and it was a huge success at our house! Second, this post is another entry in our FACS Word of the Day collection. The format for presenting the recipe is called a rebus recipe. Hope you find it useful.
Rebus recipe: A recipe that illustrates ingredients and directions with picture symbols.
4 skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 tablespoons butter
2 tablespoons chopped green onion (1)
1/3 cup whipping cream (I use Fat-Free Half and Half)
3 tablespoons dry white wine or chicken broth
3 tablespoons Dijon-style mustard
Fresh thyme for garnish (optional)
1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4 to 1/8-inch thickness. Discard plastic wrap.
2. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.
3. In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to platter, reserving drippings in skillet. Cover to keep warm.
4. For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir 1 to 2 minutes or until smooth and slightly thickened.
5. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.
The rebus recipe format is a good example of the use of the Snapguide app mentioned in an earlier post. Hope you’ll give both the recipe and the technique a try. Planning and executing a rebus recipe project is a great exercise in food preparation, digital photography and writing.