About Learning

All children want to learn. They do learn. They learn at their own paces. This is my teaching/learning philosophy. I am a perfect example.

1. I wanted to play the piano when I was a child...I couldn't back then. Now I am able to play simple music. (I just need to practice continuously.) 

2. As a third grader, I had a terrible experience with mobiles...They always got tangled up. For my master's course, I took a class, Art in Education, where I made a solar system stand up mobile. 

3. In high school I was petrified of Math- Pre-Algebra, Algebra, Geometry and Trigonometry. Three years ago, I conquered my fear of Math. I read books on Algebra and learned it. I also went into inclusion Math classrooms where I learned more "tricks of the trade" on Pre-Algebra, Algebra, and Geometry. I learned that Math is a skill, an algorithm. Math is a pattern. Math is fun!  Now, I am confidently teaching a Pull Out Pre-Algebra class.

4. We had home economics class in high school where we had cooking, electronics, and sewing instructions. Cooking was easy since the kitchen has been my haven since I was eight years old. However, my sewing skills were pitiful. As much as I was good in cooking, my sewing abilities were limited to mending socks and sewing buttons. I did not produce a single crocheted project. My crocheted doilies always looked funny.  The  loop and the first layer, looked decent but  somehow,halfway through, they always ended up looking  like a baby bonnet. 

Now I am happy to share my  accomplishment- a pillow doily. 
I just started with it.  I am quite amazed with what I have come up with. (so far)

 

start of the project


 

After about 2 hours of work: I have the choice to stop or to continue using a different color. Hmm... choices

This is the first segment of the project; still no bonnet

I decided to use  the burnt red yarn for the second part of the project.

This is the ninth layer

I am very pleased with the pillow doily.

and now the finished project!

Conclusion:  

"Never" should not be a part of our vocabulary. Never is a harsh word. In life, we are always given opportunities to rise above obstacles, those that seem to be unattainable goals. In anything we do, so long as we have the Faith in God and in the talents that He has given us, how could we go wrong.

Cooking Traditions

Lamb Shank with Red Sauce and Orzo (Yevetsi)
Our traditional New Year's Eve Dinner

can be baked, cooked on the stove top, or slow cooker

Ingredients:

lamb shanks  (one per adult)

diced yellow onions, half of an onion

celery, cut in one inch sizes

chopped or minced garlic

a big can of diced tomatoes

a medium  size of tomato sauce

carrots, or green bean

tomato paste

bay leaves (2)

oregano

salt

pepper, course ground

cinnamon

EV olive oil

water

orzo

(As you know, ethnic cooking is not a precise art. It is what is pleasing to the one cooking the dish. “A little bit of this, a pinch of that, and a lot of taste testing is the trick to excellent cooking!)

1. Put a small amount of olive oil in a pan.

2. Brown the lamb shanks on all sides.

Baked or Slow Cooker:

1. Put all ingredients at the bottom of slow cooker pot or baking pan (with high edge), except lamb.

2. Lay the lamb on top.

3. Add water to the height of lamb.

4. Stir to blend the seasonings.

Slow Cooker:

5. on high for 6-8 hours
Check at half way point for flavor and doneness. Adjust seasoning to taste.

Baked in the Oven:

5. Bake for 3-4 hour in the oven at 350 degrees.

 Check at halfway point for doneness and taste. Adjust seasoning to taste.

6. Boil orzo until done. Drain the water.

7. Right before serving, pour some sauce onto the orzo and mix well.

8. 15-20 minutes before serving, add the carrots /or green beans

Stove top:
1. Saute the onions.

2. Add the garlic, tomatoes, sauces, and paste.

3. Put the browned lamb shanks.

4. Add the rest of the seasonings.
5. Let boil and then simmer with cover for 3-4 hours.

Check half way for seasoning and doneness. Adjust seasoning to taste.

30 minutes prior to being done, it may be put in the oven

to brown and to make the sauce thicker

Especially if you are Greek or married to one, serve with a lot of French or Italian bread.
(Is there an equivalent Greek bread?)

I wonder how it would taste with black or kalamata olives.

the finished product

Random Thoughts

The New Year was met with family hugs and kisses (Barbara, though, was spending some time with Joe)

This morning was a simple, yet beautiful Liturgy. Someone was given a compliment for the chanting and responses to the Liturgy.

Fr. Costa and I just opened our Christmas gifts. (remember, I was in California for Christmas)

We had lamb and spanakopita for dinner. I am very pleased! I always sneeze right after dinner (5-10 times) 

 

 If I may say so, it is delicious!

 Still to be baked

 

Vasilopita Cake

They are predicting a Nor'easter starting at 3 AM and all through Friday.

For now, I will attend to my personal tasks: reading, writing, and crocheting. (I'm on the last level/layer) I really want to crochet a blanket.

I hope everyone had a beautiful start to the year. I can't believe it's 2014. I have to practice writing the new year.

My love and warm wishes to all. Oh, by the way, Christmas, for us and for the Orthodox community, is not over yet.

Christ is Born! Glorify Him!