Literacy Speaks Volumes

Ooh. I'm always reinventing myself. Why? I've a bad case of ADD or I bore myself quite often. Take your pick. Anyway, I've gone back to collaborating with many of my online writing buds. I'm hoping that it will motivate me. I've become stagnant with my words. I'm not going to call it writer's block. That is too easy. I'm going to call it fear. Fear that I'll get really deep into something and then not finish it. Does Labor Day say new beginnings to you?

What could be better than sipping a tangy cup of this hot cider on a cold winter day? It sure warms the spirits! 5 cups of water 4 medium sliced lemons 4 medium sliced oranges 2 cinnamon sticks 2 teaspoons of whole allspice 3 quarts of apple cider 1 cup of sugar In a large saucepan, bring the water, lemons, oranges, and spices to a boil. Reduce heat; cover and simmer for 1 hour. Strain and discard the fruit and spices. Transfer citrus mixture to a large soup kettle. Stir in the cider and sugar. Heat through.

Seafood lovers will savor these yummy bites. I stuff mushroom caps with a pleasing combination of minced clams, cheese and seasonings. 24 large fresh mushrooms 2 cans of minced clams 1/4 cup bread crumbs 1/2 cup of grated Parmesan cheese 1/2 cup of finely chopped pepper 1/2 cup of finely chopped onion 2 minced garlic cloves 2 tablespoons of Italian seasoning 2 tablespoons of dried parsley flakes 1/8 teaspoon pepper 1-1/2 cup of melted butter, divided 1/2 cup shredded mozzarella cheese Remove mushroom stems; set caps aside. In a large bowl, combine the clams, read crumbs, Parmesan cheese, green pepper, onion, garlic, seasoning, parsley, and pepper. Stir in 3/4 cup of butter. Fill each mushroom cap with about 1 tablespoon clam mixture. Place them in an ungreased baking pan, sprinkle with mozzarella, and drizzle with remaining butter. Bake uncovered at 350 degrees for 25 minutes.

We love jalapenos! These appealing boats make an attractive addition to any appetizer tray. 18 medium jalapeno peppers 2 cartons of spreadable chive and onion cream cheese 1/2 cup sharp cheddar cheese 1/2 sliced green onions 1/2 pound frozen small cooked shrimp, thawed Cut jalapenos in half and remove seeds. Place in two ungreased baking pans. In a small mixing box, combine the cream cheese, cheddar cheese and onions; spoon into the jalapeno halves. Top with shrimp. Bake at 400 degrees for 18 to 22 minutes or until the jalapenos are tender. Yields: 3 dozen

Sensational Slush Colorful and refreshing, this sweet-tart slush has become a family favorite. I freeze the mix in 2 and 4 cup containers so it can be served in small portions for individuals or the whole family. I also freeze crushed strawberries to make the preparation simpler. 1/2 cup sugar 3 ounces of strawberry gelatin 2 cups of boiling water 2 cups of sliced fresh strawberries 1 cup of unsweetened pineapple juice 1 can of frozen lemonade concentrate, thawed 1 can of frozen limeade concentrate, thawed 2 cups of cold water 2 liters of lemon-lime soda In a large bowl, dissolve sugar and gelatin in boiling water. Place the strawberries and pineapple juice in a blender or food processor; cove and process until smooth. Add to the gelatin mixture. Stir in concentrates and cold water. Cover and freeze for 8 hours or overnight. Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-...

When you are looking for a dip with a difference, try this tangy blend. Made with yogurt and a healthy dash of curry, this dip goes great with all kinds of veggies. 1 cup of plain yogurt 3 tablespoons of chutney 2 tablespoons of chopped green onions 1 teaspoon of curry powder 1 medium green pepper assorted fresh vegetables In a small bowl, combine the yogurt, chutney, onions, and curry powder. Cover and refrigerate for 2 hours. cut top off of green pepper; remove seeds and membrane. Fill with dip. Serve with vegetables.

Learners in our classrooms share the following characteristics: Students come to the classroom with prior knowledge and experiences. It is the teacher who must activate this prior understanding by building upon students' background knowledge in order to promote new learning. Students create deeper understandings by applying a strong factual and conceptual knowledge base to real-world contexts. Teachers must guide students to make meaningful connections by modeling their own thinking as well as by asking questions to guide higher-level thinking. Students are aware of how they learn best and how to monitor and reflect on their learning. Teachers must provide opportunities for students to regulate their own learning, and they must dedicate time to giding students to create optimal learning habits. One way to accomplish this goal is by presenting information through multiple representations--visual, auditory, as well as through cooperative-learning activities. Teache...