Wickedly Wonderful Wednesday 8.23.17

We have noticed such wickedly wonderful things happening here at Concord.  We just wanted to highlight a few on this wondrous Wednesday!

Reading is Thinking: Lots of anchor charts and mini-lessons to get students started building stamina.

Learning how to read with a buddy in the Eek! position: Elbow to elbow, knee to knee, book in the middle so we both can see! Finding bubble space is so important. We want to make sure our reading does not disturb others!    

Student goal setting: Having students create their own license plate to share their ONE WORD goal for the year.

Creating a Class Mission Statement:

Heart Maps for Writer’s Workshop:

Team Building and STEM:

4th graders created bridges with popsicle sticks and tape.  They then had to see how many books their bridges could hold.

And as a bonus, you might have noticed the tower garden has some GIANT bok choy growing.  You may want to introduce your class to this vegetable and take some for yourself to try at home.  You can remove the stalk leaving about a ¼ of the stem growing.  Here is a recipe you might like to try.

Stir-Fried Sesame Bok Choy

Ingredients:

1 tsp. coconut oil 2 garlic cloves, minced 1 tsp. fresh ginger, peeled and minced 1/4 teaspoon crushed red pepper flakes (or to taste) 1 1/2 lbs. baby bok choy, carefully cleaned and cut into bite-sized pieces 1/4 cup chicken or veggie broth 2 Tbsp. naturally fermented soy sauce 1 tsp. honey 1/2 tsp. flour 1 tsp. toasted sesame seeds

Procedures:

1. Heat a large skillet or wok to med-high heat until a drop of water sizzles. Add oil to the skillet and swirl to coat the pan.
2. Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant - about 30 seconds.
3. Add in the bok choy; cook, stirring often, for 3 minutes. Stir in the broth, soy sauce, sugar or honey, and flour; bring to a boil stirring constantly. Cook 1 minute or until thickened.
4. Remove from heat and sprinkle with sesame seeds.