May 31, 2004
End of the Year...
So another school year ends...I find myself reflecting fondly and looking forward to next year.
It's been a great year. I feel honored to have been chosen by my peers as Technical Center Teacher of the Year and ProStart Teacher of Excellence. Still, I can't halp but wonder if there isn't more I can do. Only in striving for the highest quality in myself and my students can I feel as if I've done my job well.
The six weeks away from school promise to be busy ones. I will be re-designing the district's website with a new template. A week at the end of June will be spent at Level II Hospitality Institute at the Illinois School of Art Culinary Institute.
Next school year will be a busy one, with record enrollments. I hope to have many nationally certified students and lots of success stories.
If any of my students read this, please know that I have thoroughly enjoyed working with you this year and look forward to next year with great anticipation.
May 24, 2004
ProStart Teacher Excellence Award
Mr. Ted M. Fowler, Jr., President and CEO of Golden Corral Corporation presented me with my Teacher Excellence Award during a breakfast at the Embassy Suites Hotel in Chicago Saturday, May 22, 2004.
May 19, 2004
Like Lambs to the Slaughter...
Today, I sit on stage for to be honored as Teacher of the Year for the Greenville Technical Center. I dressed up for the occasion and hope I don't have to walk too far in these heels.
May 17, 2004
Erica's Chicken Pita Sandwich
3/4 c. fresh lemon juice
1 tsp. seasoned salt
1/2 tsp. ground allspice
1 1/2 tsp. olive oil
1/4 tsp. salt
1/8 tsp. ground cardamon
1/8 tsp. pepper
3 garlic cloves, minced
2 lb. skinned, boneless chicken breasts
1 3/4 c. thinly sliced onion separated into rings
1 Tbsp. minced fresh mint
8 (6-inch) whole white bread pita rounds, cut in half
1 c. chopped tomato
2 c. shredded cheese
Combine the first 9 ingredients in a large ziplock plastic bag.
Seal and shake well to coat.
Marinate in the refrigerator for 8 hours, turning bag occasionally.
Combine onions, mint and cheeses in a bowl. Stir well. Cover and chill.
Prepare grill. Remove chicken from bag, reserving marinade. Place chicken on grill rack coated with cooking spray.
Grill 10 minutes on each side or until done, basting occasionally with reserved marinade. Cut chicken diagonnally across grain into 1/4 inch slices. Set aside.
Divide chicken evenly between pita halves. Top with 1 Tbsp. lettuce, 1 Tbsp. tomato, and the onion mixture.
See Erica's completed chicken pita sandwiches here.
May 15, 2004
Ragdoll Angels
I was recently contacted by a wonderful couple in California about designing a web site for their Ragdoll cattery. Here are the results of my efforts.
Zucchini Frittata
Enjoy this "crustless quiche" anytime of the year, especially during those hot summer months when you want something light that doesn't heat up your kitchen to prepare...
4 c. diced zucchini
1 small onion, chopped
4 large eggs
1 c. shredded cheddar cheese
1 c. fully cooked ham, cubed
3/4 tsp. salt
1/8 tsp. pepper (I use red pepper)
In a 9-inch microwave-safe pie pan, combine the zucchini and onion. Cover and microwave on high for 5-15 minutes or until tender; drain.
In a bowl, combine the eggs, cheese, ham, salt and pepper. Carefully pour over the zucchini mixture.
Microwave at 70% power (I use the "defrost" setting) for 12 minutes or so or until eggs are set.
This frittata is delicious with a green salad and a crusty French bread.
Velvet Frosting
This makes for a chocolate lover's dream when used on THE Best Chocolate Cake...
1 package semi-sweet chocolate pieces (I prefer Hershey's brand)
1/4 c. butter
1/2 c. sour cream
1 tsp. vanilla extract
1/4 tsp. salt
2 1/2 to 2 3/4 c. sifted confectioner's sugar
Melt chocolate pieces and butter over hot (not boiling) water; remove from heat and blend in sour cream, vanilla and salt.
Gradually beat in enough confectioner's sugar to make a frosting of spreading consistency.
THE Best Chocolate Cake
This cake is so very moist and delicious....
4 c. sugar
4 c. all-purpose flour
1/2 c. cocoa
1/2 lb. (2 sticks) butter
2 c. water
1 c. oil
4 eggs
1 c. buttermilk
1 Tbsp. baking soda
2 tsp. vanilla
Combine sugar, flour, and cocoa in a larg mixing bowl. Melt butter, water, and oil in a saucepan; bring to a boil. Pour over dry ingredients and mix well. Add eggs and buttermilk, baking soda and vanilla extract. Blend thoroughly. Pour into 3 greased and floured cake pans. Bake at 350 degrees F. until done.
Makes: 3 layers
Frost with Velvet Frosting.
A chocolate lover's dream!
May 13, 2004
Teacher of the Year
The faculty surprised me with a beautiful luncheon and lots of gifts for Technical Center Teacher of the Year.
May 11, 2004
Smudgey
This is one Smudgey, one of my student's cats. My student and I share stories of our "adventures" with our cats. I feel as if I know Smudgey already.
May 03, 2004
Vocational Technical Fair 2004
Sandra Brown (left), listens closely as ProStart student April Jackson explains procedures she used during the development of her project on making salads for the food and related-skills program. The Greenville Technical Center hosted its first Vocational-Technical Fair on Thursday, which allowed students to showcase skills they have honed over their two years of study at the center. (Delta Democrat Times photo by Bill Johnson)
The first of what the center's director, Sherry Jackson, said would be an annual vocational-Technical Fair, went smoothly.
Approximately 65 students presented projects from their related fields to judges who worked in the community or within industry in those related fields.
"I am trying to get our students to relate the skills they have learned over the past years with their chosen career path," said Jackson. "We also want them to demonstrate competency in vocational areas; to develop an appreciation for competition; to relate vocational-technical instruction to on the job success."
Second year student April Jackson said that she loved the classes she's been taking at the vocational center, and feels that it helped her to decide on her future career plans of going on to become a chef.
"I'm planning to attend MUW (Mississippi University for Women), in the fall and continue my studies in the culinary arts," said April Jackson.
Food service judge Sandra Brown concurred.
Brown, who is the cafeteria manager at Trig Accelerated School, said "We try to give the children some input and encouragement while looking over their projects. Being that this is the first year for the technical fair, we still have a few bugs to iron out. Even though most foods deteriorate while setting out, it would have been nice if there could have been some samples along with the project boards."
The Greenville Technical Center hosts five schools across Washington County with a total enrollment of 360 student between the 10th and 12th grades.