2014 Junior School Council Representatives.

IMG_2216Miss Craig and I are proud to announce the Junior School Council Representatives for Grade 4CR are Ryan and Tiah.
The students presented outstanding speeches and were voted for by their peers. Tomorrow Ryan and Tiah are going to post some information about themselves and give you an insight into some of the suggestions / ideas they have for the Junior School Council this year.  After reading their posts, you may like to add a comment or make some suggestions for them to take to their first JSC meeting with Miss Tan and Miss Tappy on Friday.

Congratulations Tiah and Ryan.




Introducing Tiah

Hi 4CR as most of you know my name is Tiah, I am 10 years old and I would love to be on the JSC for 2014.

If you elect me to be one of our class JSC members for this year, I will make sure all of your ideas and suggestions are told at the meetings and come back and tell the class anything the JSC has decided. I will make sure that I will report back to our class on everything that is important to us.

I also have some really cool ideas, like different dress up days, different fun group activities for everyone to do at lunch time, crazy hair and clothes days. Special yummy food days, and hopefully lots more things.

I am very honest, friendly and responsible and I would be very proud and really, really excited to be a part of the JSC this year for the BEST class in the whole school  4CR.

Thank you for listening to my speech.

Introducing Ryan

Hello my name is Ryan and I am 9 years old. My goal this year is to be JSC I am willing to give up all the time in the world to reach this goal.

My hobbies are sport and doing research on animals, I know that I will have to go to meetings during lunch but I would rather represent the class than play and if you guys vote for me I swear I will do a good job.

So please help me reach my goal it is not just my goal it is also my dream to be JSC for this year. I have been in LEEP for 1 year so I have a little bit of experience.

Good luck to the rest of you and remember I’m Ryan.

Scramble Eggs by Tiah


8 x 60g free-range eggs

80ml (1/3 cup) milk

1/4 tsp salt

15g (3 tsp) butter

4 thick slices buttered toast


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