Webinars – Google Apps for Education Generale Scopri tutte le funzioni e i vantaggi offerti da Google Apps for Education. In questo seminario registrato online potrai: Sapere perché altre organizzazioni sono passate a Google Apps Sapere come altre organizzazioni utilizzano questi servizi Guardare una demo di Google Apps for Education Guarda ora Caso di successo Ascolta direttamente dalla Arizona State University il racconto della migrazione a Google Apps for Education, seguito da una sessione di domande e risposte in diretta con Google e ASU. Relatore: Kari Barlow, Assistant Vice President, University Technology OfficeCategoria: Istruzione superioreData: 25/6/2009 Quando la University of Notre Dame ha eseguito la migrazione dei suoi 15.000 studenti e 150.000 ex studenti a Google Apps, ha realizzato un risparmio di 1,5 milioni di dollari e ha incrementato la soddisfazione degli studenti del 36%. Relatore: Katie Rose, Program Manager for Enterprise InitiativesCategoria: Istruzione superioreData: 13/8/2009 Data: 18/11/2009
Gluten-Free Coconut Flour Berry Crepes These berry crepes make a healthy breakfast, brunch or dessert. They are super yummy...and good for you too! Servings: 6 Preparation time: 12 minutes 2 eggs2 tablespoons coconut oil, melted Stevia liquid drops, to taste (I use about 10 drops) 1/4 teaspoon vanilla extract (can substitute almond extract) 1/8 teaspoon salt2 tablespoons coconut flour, sifted small pinch of nutmegpinch of cinnamon1/3 cup whole milk (can substitute regular coconut milk*) 1-1/2 cups blueberries (or other berries) Whipped cream In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Heat an 8-inch skillet over medium heat. Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Fill the crepes with the berries, top with a little whipped cream (see recipe below), and if you wish a light dusting of coconut flour. Makes about 6 crepes. Homemade Whipped Cream 1/2 cup heavy cream 1/2 teaspoon vanillaLiquid stevia or sugar Recipe submitted by Shannon, Fort Worth, TX
Chunky Monkey Super Omega-3 Energy Bars Servings: 12 bars Preparation Time: 10 minutes 1 ripe banana 12 medjool dates, pitted 1 cup raw walnuts 1 cup quinoa flakes 1/2 cup chia seed 1/4 cup milled flaxseed 2 tablespoons virgin coconut oil1/4 cup shredded unsweetened coconut1 teaspoon pure vanilla extract1/4 cup cacao nibs (or dark chocolate chunks) 1. Preheat oven to 350 degrees. Grease 8 x 8 baking pan with coconut oil and set aside. 2. 3. 4. Recipe submitted by Kristen, Mattapoisett, MA Submit your recipe here!
Zucchini and Tomato Gratin | Essential Pepin You are here: Home » Recipes » Zucchini and Tomato Gratin Filed in Recipes, vegetables on September 11, 2011 with 2 comments Episode 104: Veg-In! Recipe: Zucchini and Tomato Gratin You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available. Serves 6 4 zucchini, about 6 inches long (1 1/2–1 3/4 pounds) 3 large ripe tomatoes (about 1 1/2 pounds), cut into 12 slices each 1/4 cup olive oil TOPPING 3 tablespoons freshly grated Parmesan cheese 1 slice firm whole wheat bread, cubed (1/2 cup) 3 fresh oregano sprigs (about 30 leaves) or 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra virgin olive oil Preheat the oven to 400 degrees. Trim the zucchini and cut it in half crosswise. Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin dish and pour the olive oil on top. At serving time, sprinkle the gratin with the topping.
Educational Videos and Games for Kids about Science, Math, Social Studies and English No-Peel Grape and Apple Jam - Geisha School Dropout We have two concord grapevines in the backyard, and it has become our yearly fall tradition to pick dozens of pounds of them in September around the Harvest Moon, then try to unload them on our loved ones and neighbors as fast as possible. Dozens of pounds of grapes are literally THOUSANDS of grapes, and the bastards all ripen at once, so time is of the essence when dealing with them. About 20 pounds of last year's harvest! This year, however, because of a start-and-stop summer, our grapevines got confused, so we were left with a bunch of uneven bunches, with fruit ranging from green to raisin. We were able to salvage almost 30 pounds of sweet, handsome fruit, but they had to be separated from their cruddy brethren, and thus not giftable. Grape jam, if done by the book, is a pain in the ass. Therefore, we have winnowed down the recipe quite a bit to fit our needs. Mang Farm "Grapple" Jam (1 batch = approx. 4 8-oz. jelly jars) Enjoy! Some of the finished product (arranged by Isaac)!
Conspiracy Theories in Aerospace History You can’t believe everything you read on the Internet. How do you evaluate the reliability of online information? Check out the conference archives from this National Air and Space Museum interactive online conference developed especially for teachers and secondary students. Historians and educators from the Museum, and guests from the Department of the Navy and National History Day, demonstrate critical thinking skills they use to evaluate information. They discuss four major events in aerospace history that have captured people’s imagination and given rise to speculation and conspiracy theories: Access Recordings Related Resources During the event, thousands of teachers and students from around the world asked questions and shared their questions and opinions.
Feijoa crumble Instructions Instructions and steps: Step 1 Preheat oven to 180°C. Place feijoa flesh in a small saucepan with sugar and water. Step 2 To make crumble, in a medium-sized bowl combine flour and oats. Step 3 Divide warm feijoas among 4 ovenproof ramekins. Variations Make it gluten-free: Replace flour with gluten-free baking mix and use gluten-free oats. NOTE: Oats are not recommended for people with coeliac disease. Full ingredient list: 600g feijoas (about 300g flesh)2 teaspoons brown sugar1/2 cup waterCrumble1/2 cup flour3/4 cup rolled oats50g reduced-fat spread2 tablespoons coconut thread1/2 lemon, zest only1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon Nutritional information (per serve) Nutrition information is given per serve*NS: not specified Copyright (c) Healthy Food Media Limited.
BadgeStack: A Badge-Empowered Learning System - Produced by LearningTimes BadgeOS™ is a powerful free plugin to WordPress that lets you easily create achievements and issue sharable badges as your users succeed. Activate the free BadgeStack extension to instantly create Levels, Quests and Badge Achievement Types — and start badging! Each BadgeOS site can be customized to your goals, community, visual identity, and the right mix of social and self-directed activity. You define the achievement requirements and choose the assessment options. As members progress, they earn digital badges they can share anywhere, from Facebook, LinkedIn, or Twitter, to their own blog, or resume. Open badge sharing is enabled with built-in Credly support. Ready to Build? Get it Now Want to Know More? Dive Deeper Need Expert Help? Reach Out Many organizations are using BadgeOS to enable achievement recognition and community engagement.
Preserved feijoas in a jar Print This Article April 28, 2012 | Filed under Dessert When I have a surplus of feijoas in the garden I eat them raw, make a feijoa crumble dessert, give them away or preserve them by freezing them or ‘bottling’ them. However as time as gone on we have realised that sugar is not good for us and we don’t actually need to add sugar to fruit when we cook it. Back then too we used to be able to buy fruit cheaply by the case and store it in bottles for a year until the next season. I can remember wondering why I was doing this crazy thing. Ingredients Fresh feijoas Water Small glass jars with screw on lids Method Heat the oven to 150 degrees CPut 3-4 clean glass jars and metal lids into the oven for 30 minutes to warm and sterilise the jars.Peel feijoas and cut in half lengthways (these fit into the jars better). Notes: You can check if the lids are tight enough by pushing down in the centre of the lid.
The Clarifying Routine: Elaborating Vocabulary Instruction By: Edwin S. Ellis When you think of vocabulary, there is a good chance that you think of long lists of words from social studies or science textbooks, spelling word lists, or even the humongous lists of terms to study for college entrance exams. Zillions of flash cards also may come to mind. Perhaps the least effective way to study vocabulary is the "look and remember" technique. Ross Perot, with his unique use of the English language, said it best — "That dog don't hunt!" We know from research that new terms must be defined using language and examples which are already familiar to students, and that the more ideas from background knowledge with which the student can associate the new term, the more likely it will become a well-networked and permanent part of memory. Elaborating definitions of new terms There are several elaboration techniques that appear to be particularly powerful facilitators of comprehension and memory of new terms. Elaboration technique #1: Figure 1
Jarring Pears (Preserved Pears) When trying to hide from the fact that we had too many pears falling off our tree every day it was brought to my attention that i should be preserving them. So that's exactly what I did! This really is the simplest of ways to keep your pears for the coming winter months, and the beauty is that you can then adapt them when you come to use them! Simply peel the pears, slice them in half (or quarters if you get some giant ones) and remove the seeds. Once this is done throw them in a pan of hot water with enough sugar to make a very runny syrup (you really can choose how much sugar to add at this point depending on how sweet you want them). Then just simmer them for 5-6 minutes, then using tongs pick them out and put them in jars. When you come to use them you can either eat them with the syrup as a dessert as they are, or you can rinse them off and use them in all sorts of crumbles, pies, or other lovely pear recipes!
Engaging Education Instead of glowing in the light of a new day, each morning thousands of educators walk the halls of schools beneath burdensome shadows. For looming not too far off on the horizon are the towering silhouettes of imminent standardized tests. And whether intentionally or not, many educators cannot help but allow the presence of such looming silhouettes to drive their teaching methods. Their motivations are usually good, for who would fault them for trying to prepare students for success on these standards-based, institutionally important assessments. So, they type up their lesson plans, replacing engaging hands-on activities with dull practice tests and repetitive lessons on testing strategies. And as these looming silhouettes approach, more and more educators spend more and more class time reluctantly teaching to the test. As an educator, we must refuse to measure our own success, and that of our students, through standardized test scores. For in education, what is it that really matters?