Nelsonxu 2017-10-18T12:17:15+09:00 No Name Ninja 忍者ブログ nelsonxu.bangalog.com://entry/4 2017-12-21T12:22:45+09:00 2017-12-21T12:22:45+09:00 The memory of dual teaching china air shipping, and had to work in a class in three grades.
The so-called double entry teaching is a teacher who USES different textbooks to teach students in different grades in the same classroom and in the same class.
After class, I first arranged for two grades to teach myself, and I taught another freshman class. For example, I will prepare new class for the second grade, write my homework in the third grade, and then give a lecture to the first grade freight forwarder. Direct teaching and student independent learning alternate. A class iii double entry is going to have at least three of these loops.
The teaching time is short, the teaching task is heavy, the organization of the teaching process and the allocation of teaching time is the key point. Therefore, the design of the teaching line should list the form, the teacher's lecture and the student's practice, the time should be allocated properly. Add a small blackboard for each grade. Before class, write the requirements and assignments on the respective small chalkboards to minimize the delay.
The malady of double entry teaching is mutual interference. In order to minimize distractions, I asked the old teacher for help and tried some avoiding measures. There are a few following: the class schedule of the same class; Use primary school students to like to express their own characteristics, carry out "a gang of one" activity; The first-grade independent learning ability is relatively poor, first grade lecture; To dilute grade boundaries, music to the same song, sports to teach the same set of gymnastics Personal Items shippment.
The advantages of duplex teaching are also remarkable. First, it is conducive to popularizing primary school education and not going to the village. The second is to force teachers to practice more, so the learning effect is not poor. In the fifties and sixties, most of them were students of double entry teaching.
In the past five years, my loyalty to the cause has been exchanged for the trust and respect of the villagers. The village cadres meet at night, just in my office, discussing issues and not avoiding me, and sometimes asking for my advice. The production team has a collective vegetable garden, and the villagers have my share of the vegetables. "This is a handful of spinach from the teacher." "This is the teacher's three cucumbers". Treat me like a villager. In those years, it became an unforgettable experience for me.]]> No Name Ninja nelsonxu.bangalog.com://entry/3 2017-12-21T12:08:00+09:00 2017-12-21T12:08:00+09:00 Dad's poached egg When I woke up, I found that breakfast was already on the table. I hurried to wash my breakfast in a hurry, and sat down at the table to enjoy my breakfast.
A bowl of thick rice porridge, which has been hung for a while, is seen with a thick layer of porridge, which is said to be the most common. My stomach was fragile from a young age. I had a severe gastroenteritis before I went out of the cabinet. I had surgery and lay in hospital for a long time. My parents were so worried about my body that I could make a diet that was suitable for the weak of the spleen and stomach, and put me up to ten pounds in a year. I squirmed a mouth with his parents in pettish, clamouring for weight loss, old mama always smiling without a word, and my dad always said you this small plate is as thin as a monkey, where need to lose weight, you this long pieces of meat is not easy. I am always unconvinced to answer a sentence, now can all pay attention to bone feeling beautiful, too fat to marry to go out how to do? My father would solemnly tell me that our daughter is not too late to find an object when she is thirty years old. I always feel warm in my heart, but my nose is sour. Probably only his own father is the one who thinks his daughter is the most perfect girl in the world.
Thoughts flutter, and a spoon of porridge is sent into the mouth, thick, the temperature is just right. The saliva and rice grain have a chemical reaction, silk sweet, refreshing. Since childhood, I have been a sweet tooth, and when I was a child, I was weak and would not eat well. Every time I drank porridge, my parents would add a few spoonfuls of sugar to my small bowl to promote my appetite. Since then, I have been in the habit of eating porridge for breakfast, and I always look forward to the steaming bowl of rice porridge and the Fried eggs of my father.
I always think that dad has a pair of magic hands, a small poached egg can also be Fried in different patterns according to personal preference. I like to eat inside and outside is tender sweet yellow egg, uncle and uncle likes to eat protein not to be burnt but egg yolk is the lotus egg of ripe and transparent, mother likes to eat outside of jiao crisp inside the yolk is the lotus egg that is half raw......... Dad can always satisfy our picky mouths, especially my little cat. Fried sugar yolk eggs have to be used with the freshest eggs, otherwise the yolk of the half-life is easy to eat, but dad never let me down because of the red tape. But since then I have kept a mouth so that the first thing I did when I went to college was to learn how to fry my own eggs. Try again and again, still can not fry father's fire, originally this little lotus egg is the father to the daughter full of care.
Now, looking at the golden lotus egg, as if back to childhood. I can't wait to poke at the middle of the thin protein skin with chopsticks, the mouth immediately put together to call a mouthful of sugar yellow, the feeling of fishy sweet to stimulate taste bud, still is more than a decade ago taste. Like the unchanging lotus eggs of the past three decades, my father's love for me has been three decades. No matter is the baby in swaddling clothes, I still now I myself have also been married and have children, in my father's eyes, I always is a child, is always the early in the morning after waking up to the parents to prepare a bowl of porridge, white a poached egg little daughter.
Looking at the back of my father in the kitchen, he was not as tall and erect as he was in his childhood, his dark arm, his back bent, his silver hair. The sour feeling surged up again. In years of age, my father has entered the year of destiny. The fatherly love is implicit and deep, the affectionate love of the calf will not show easily, but silently dedicating to his own children. Father's day will come, and I sincerely say to my dad: "dad I love you, daddy you worked hard!"]]> No Name Ninja nelsonxu.bangalog.com://entry/2 2017-10-18T12:25:48+09:00 2017-10-18T12:25:48+09:00 Hangtown Fry-ttata Ingredients:
1 pint shucked oysters, preferably "select" size
1 1/2 cup cornmeal
3 tablespoons flour
1/2 cup chopped scallions
4 slices thick-cut bacon, cooked and crumbled
1/4 cup milk
10 eggs
freshly ground black pepper
olive oil
Directions:
Preheat oven to 350. Heat 1-inch canola oil in a heavy skillet.
In a small, shallow bowl, whisk together the cornmeal, flour, salt, and pepper. Dredge each oyster in the cornmeal mixture and fry, turning once until golden. Drain on a paper-towel-lined plate.
Meanwhile, beat together the eggs, milk, salt, and pepper until fluffy.  Stir in the scallion and bacon. Oil an 8x8-inch baking dish.  Arrange the oysters in a single layer in the bottom of the dish.
Pour the egg mixture into the dish and bake for 40 minutes or until fully set in the middle. Allow to cool 5 minutes. Slice into 9 squares and serve.
My thoughts:
It is prime oyster season here and I've been scoring pints of local oysters for under $10. The Hangtown fry is one of those weird dishes that had to have been invented by an American. Who else would think of adding fried oysters to scrambled eggs? There are a lot of variations and stories about the Hangtown fry but basically, it was an expensive breakfast that originated with minors during the California Gold Rush. Think: oysters were plentiful but not up in the mountains. It is only relatively recently that oysters can be safely purchased year round so think about having to keep them cool and alive in the 1880s and hauling them up a mountain! Only a successful prospector would think of such a meal! Other expensive ingredients would have been bacon and eggs so why not throw them all together in a sort of loose omelette?
 It is a little labor intensive to make a Hangtown fry and it is tricky to make it for a crowd and have it ready for everyone to eat at once so I thought turning it into a frittata was a clever move. It really only took about 20 minutes of prep time--I fried the bacon and the oysters at the same time and since it is a one-step breading process, I just dredged and dropped them in the hot oil one after another. Oysters only take about 5 minutes to fry, even if they are big "select" size oysters. I was worried about the texture but the oysters held up perfectly and the breading was still pretty crisp and provided that "fried" taste that is really needed to make this a Hangtown Fry-ttata vs a generic oyster frittata. It helps to use good bacon too, I like True Story bacon for dishes like this because it is thick and has a good porky, smoky flavor and isn't too salty but any thick cut bacon would work.
]]> No Name Ninja nelsonxu.bangalog.com://entry/1 2017-10-18T12:24:35+09:00 2017-10-18T12:24:35+09:00 pimentos and Worcestershire Ingredients:
1 1/2 cup dried elbow macaroni
4 oz jar diced pimentos, drained
8 oz brick extra sharp cheddar, shredded
1 cup whole milk
1 teaspoon ground mustard powder
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
3 tablespoons butter
1/4 cup flour
sea salt
freshly ground black pepper
Directions:
 Prepare noodles according to package instructions. Drain and set aside.
Meanwhile, melt the butter in the pan. Add the flour and spices. Whisk until it forms a paste, about 1 minute. Pour in the milk. Whisk until the mixture is smooth. Add the cheddar, pimentos and Worcestershire sauce and whisk until thickened 3-5 minutes. Stir in drained noodles. Serve.
My thoughts:
I've never made stove top mac and cheese before! I'm normally a heavy seasoned, baked mac person (crispy, cheesy bits!) but since I am back into the cooking around my husband's work and school schedule time of the year again, I thought I'd try a quicker version.
I love pimento cheese and it really is a shame it is not more popular here in Baltimore. One of my favorite things about the South besides barbecue and meat and threes is the amount of what we call "ladies who lunch" restaurants; places where a salad plate means a scoop of chicken salad, pimento cheese and a scoop of tuna salad. Or if you are in Kentucky, benedictine.  The pimento cheese is always on point at those places. I've made a fair amount of pimento cheese over the years but never pimento mac and cheese before which seems like a major oversight.
I'm so glad I finally made it. There are no chewy bits in this macaroni and cheese but it is very creamy and very, very cheesy! It is also full of flavor thanks to the spices and pimentos. No bland box mac and cheese here! I went old school and served it with ham but anything would be good. Just be forewarned, it does cook up very quickly! We ended up eating way earlier than expected as it went from milk to thick cheese sauce in just minutes. I'm used to having to make it and bake it for nearly an hour in a casserole so having homemade mac and cheese in like 20 minutes was a bit of a foreign concept.
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