Social Skills Program with Noosha

Social Skills Program with Noosha

Session 1
In session one we had an introduction to the program and Noosha taught us three rules, the first rule was listen and do, the second rule was be positive and the third rule was one at a time. The next thing we did was the line game. We had to step on the line when she said for example do you like Justin Beiber? The next thing we did was a team challenge. We had to step in the ring when she rolled to dice the first dice being the number of people aloud in the ring and the second dice being the colour of the ring. The last thing we learnt about was Big bullying and Little bullying.
Big bullying is where you call people names, hurt them intentionally and gang up on them.
Little bullying is where you laugh at their mistakes, give them a mean look and laugh at their opinions.

Session 2
At the start of the session we revised all the rules from last week. The next thing we did was a game called Healthy, Unhealthy and okay. We had to get a question and put it in the right space we thought it would go in we also had to get a score out of ten my score was 8/10. The next thing we did was a relaxing pose that was very relaxing.

By Daniel

How to make a Pot Plant by Zach.S

Herb pot plant

                        Equipment:

1 spud

1 packet of dill

1 bag of potting mix

1 pot

1 watering can

Some mesh

Method

Step 1. Get your pot.

Step 2. Cut a peace of mesh and put it in the bottom of the pot.

Step 3. Get your spade and put some soil in the pot.

Step 4. Poke your finger in the soil to make a hole.

Step 5. Put your herb seeds in the hole then cover the hole with soil.

Step 6. Put your herbs outside then enjoy the time watching it grow.

 

Corn and Basil Cakes by Jamison

Corn and Basil Cakes

1/2 cup white whole-wheat flour or all-purpose flour

1/2 cup low-fat milk

2 large eggs

2 tablespoons canola oil, divided

1/2 teaspoon baking powder 

1/2 teaspoon salt 

1/4 teaspoon freshly ground pepper

2 cups fresh corn kernels or frozen, about 2 large ears

1/2 cup fresh basil, chopped

Instuctions!

1.Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.

2.Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

References

http://www.webmd.com/food-recipes/corn-and-basil-cakes

Potato Salad By Georgie

Ingredients:

  • 2 Spring Onions
  • Mint sprigs
  • 4 Large Potatos
  • Egg Cream Mayonaise

Method:

  1. Dice potatos and cook.
  2. Cut up spring onions and mint
  3. Put in bowl.
  4. Add cooked potatos, stir in sliced boiled egg and mayonaise.
  5. Enjoy!!!

Our Town

This is a simplified version of the student blogging challenge site. All the ideas below are credited to Week 2 Town and Country

This week we are going to look at your local town and your country. Choose one Activity for homework

Remember you can do more of the activities or all of them, that is up to you. You can see all of the Activities here

Our Town – Berwick

Activity 1. How old is your local town or city? When was it established? Who named it? Why was it given that name? Introduce us to the history of your local area. Maybe take some photos and include in a slideshow. You might also be able to include a Google map with pins marking a walking/driving tour of interesting parts of your local area. Here is how you add Google maps to posts or pages easily.

Activity 2. (Homework Grade 3) Name 5 places in your local area you think visitors should see. Give reasons why. Do a little bit of research to make sure your answers are factual and interesting.

Activity 3.(Homework Grade 4)  There are a number of towns around the world called Berwick. How many can you find. Where are they?  Can you add them to a Google map and embed that on your blog. Make sure your readers know which one is our Berwick.

Grilled Lemon-Rosemary Chicken

Grilled Lemon-Rosemary Chicken

                        This simple grilled chicken breast dish can be served with grill vegetables or diced and used in a salad.

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Serves 4

 

Ingredients:

•4 chicken breasts, boneless and skinless

•2 tablespoons extra virgin olive oil

•2 tablespoons, fresh lemon juice

•1 tablespoon, fresh rosemary, minced

•2 cloves garlic, minced

•1/4 teaspoon salt

•1/8 teaspoon black pepper

Method

Place chicken breasts in a shallow glass dish or resealable plastic bag. Combine rosemary, garlic, black pepper, olive oil, and salt in a small bowl. Pour mixture onto chicken, cover or seal, and place in refrigerator for 15-20 minutes. Preheat grill for medium-high heat. Place chicken breast on a lightly oiled grill rack and allow to cook for 7 minutes per side. When chicken is no longer pink and juices run clear, remove from heat and serve.

By Brandon Edwards.

http://bbq.about.com/od/chickenrecipes/r/bl060516a.htm heat and serve.

 

Scramble Eggs by Tiah

Ingredients

8 x 60g free-range eggs

80ml (1/3 cup) milk

1/4 tsp salt

15g (3 tsp) butter

4 thick slices buttered toast

Chives

Scrambled eggs are made by mixing eggs together with milk, cream or water to produce moist, soft folds or “clouds” of egg when cooked. Free-range eggs tend to have more flavour than battery-hen eggs and generally give scrambled eggs a richer yellow colour.

Step 2

Crack the eggs into a medium mixing bowl. This is best done by first cracking each egg, one at a time, into a small bowl before sliding it into the mixing bowl, so that you can remove any blood spots or pieces of shell (to remove these, use the egg-shell half). Add milk and salt. Measure the milk carefully, as cooked egg will only hold a certain amount of liquid and too much will cause the egg to “weep” moisture. Use a fork to whisk the egg mixture lightly until the ingredients are just combined. The eggs should be mixed through evenly to ensure a consistent yellow without streaks of egg white (which will result in white streaks through the cooked eggs)

Step 3

There is one main rule when cooking scrambled eggs: do not cook on heat that is too high, as this will cause the eggs to stick to the pan and become flaky dry. Heat the butter in a medium, deep heavy-based frying pan over medium heat on the largest hotplate or gas burner (to ensure even cooking) for 1 minute or until the butter begins to foam. Swirl the pan to lightly coat its entire base with the butter.

 

Step 4

Add the egg mixture to the frying pan and cook over medium heat for 30 seconds. Use a flat-topped wooden spoon to gently push the egg mixture, scraping the top of the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Soft folds of cooked egg will begin to develop.

Step 5

Repeat the pushing action with the spoon every 10 seconds (or slow count to 10), including around the pan edge to prevent the egg mixture sticking. The important part of this step is to push the spoon through the mixture and lift and fold the eggs rather than stir, as stirring will break the egg up into small lumps. Do this often during cooking to prevent the egg mixture sticking and forming more of an omelette rather than moist, soft folds of scrambled eggs. Cook for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still liquidly

Step 6

Remove the pan from the heat and use the wooden spoon to gently fold the egg mixture twice more. The residual heat in the pan will finish cooking the eggs.

Step 7

Spoon the eggs onto the toast and serve immediately put a sprinkle of chives in and enjoy

Interview with Miss Rapinett

1. When did you start teaching at Berwick Lodge?

I started teaching at BLPS in 2004.

2. How many year 4 grades have you taught?

I have been teaching in the 3/4 area for 5 years.

3. What do you like doing outside of school?

Running, going to the gym, spending time with my sister and nephew Eddie and going out with my friends.

4. What is your favourite year level to teach?

All of them, including specialists for different reasons.

5. Why do you like teaching Robotics?

I love teaching Robotics because as a child and adult I loved playing with Lego and constructing. Next year I am going to Denmark to visit the Lego Factory, I can’t wait.

6. Would you rather teach Robotics or your class?

I can’t answer that question because it is too hard.

7.What is your favourite Food?

Asian Food- Thai, Chinese, but M&Ms are my favourite chocolate.

8. What is your favourite Animal?

Meerkats because they are so cute and they are so active and animated, just like my kids in 4R.

9. Who was the first Grade you taught?

Grade 5R. awesome grade, fantastic kids.

10. Where did you first work?

I worked when I was 8 yrs old in my parents cleaning buisness, 6 days a week, then I worked at Dimmeys in Dandenong and Frankston. The money I earnt from cleaning bought my first car and paid my university fees.

 

By Tayla and Sharni :)

Darraghs Cheese and Chive Scones

Cheese and chive scones

Ingredients :

3 1/2cups self-raising flour

1 tablespoon caster sugar

1 teaspoon salt

60g butter, chopped

1 1/2 cups milk

2 tablespoons finely chopped fresh chives

1 tablespoon dried mixed with herbs

2/3 cup grated tasty cheese

extra milk, for brushing

butter, to serve

Method

1.Preheat oven to 200/300 Degrees Co

2. Place all ingredients in a bowl

3. Stir the mixture until its thick

4. Put in the oven for 15-20 minutes

 

 

 

 

Brittany’s rosemarry crusted pork

INGREDIENTS

3 tablespoons chopped fresh rosemary, or 1 tablespoon dried

1 2-pound boneless centre-cut pork loin roast, trimmed

1 1/2 pounds small Yukon Gold potatoes, scrubbed and cut into 1-inch cubes

4 teaspoons extra-virgin olive oil, divided

1 pound butternut squash, peeled, seeded and cut into 1-inch cubes

1/2 cup port, or prune juice

1/2 cup reduced-sodium chicken broth

 

PREPARATION

1.Preheat oven to 400°F.

2.Combine rosemary, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper in a mortar and crush with the pestle to form a paste. (Alternatively, finely chop the ingredients together on a cutting board.)

3.Coat a large roasting pan with cooking spray. Place pork in the pan and rub the rosemary mixture all over it. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl; scatter along one side of the pork.

4.Roast the pork and potatoes for 30 minutes. Meanwhile, toss squash with the remaining 2 teaspoons oil, 1/4 teaspoon salt and pepper in a medium bowl.

5.Remove the roasting pan from the oven. Carefully turn the pork over. Scatter the squash along the other side of the pork.

6.Roast the pork until an instant-read thermometer inserted in the centre registers 155°F, 30 to 40 minutes more. Transfer the pork to a carving board; tent with foil and let stand for 10 to 15 minutes. If the vegetables are tender, transfer them to a bowl, cover and keep them warm. If not, continue roasting until they are browned and tender, 10 to 15 minutes more.

7.After removing the vegetables, place the roasting pan over medium heat and add port (or prune juice); bring to a boil, stirring to scrape up any browned bits. Simmer for 2 minutes. Add broth and bring to a simmer. Simmer for a few minutes to intensify the flavour. Add any juices that have accumulated on the carving board.

8.To serve, cut the strings from the pork and carve. Serve with the roasted vegetables and pan sauce

BY BRITTANY 4R               http://www.eatingwell.com/recipes/rosemary_garlic_crusted_pork_loin_with_butternut_squash_potatoes.html