Admit it, you’ve been missing the tit pics.
The tree is a “bird cherry”. They grow here en masse and the stains can only be removed with a pair of scissors.
As promised, this Tummy Thursday will be a big one.
#1 finally decided to celebrate her birthday and wanted a unicorn cake. I’m always happy to oblige. One of the nicer aspects of having kids is having an excuse for fancy caks.
This time I’ll actually walk you through all the steps and recipes, which means a ton of pics, so be warned when you click below the fold.
Today’s Wednesday Wings is the other kind of wings, the one on insects. We’re having a wonderful September or a way too hot one, and at least the bees are enjoying it.
©Giliell, all rights reserved
During our holiday we took a boat trip around the harbour, with many jellyfish swimming around.
I can tell you, taking pictures was a “treat”. If they were close to us the boat would move fast and they’d be gone quickly, if the were further away the light broke too much on the surface for my angle.
Still, there were some nice ones.
Apparently, thistles are delicious.
Admittedly, not the most exciting recipe, but it’s the time…
This year is the first one where we’re getting apples from our trees, or at least one tree. The whole thing looked quite ridiculously kitschy in summer, like my garden was trying to mock my disdain for people like Kincaid by throwing this at me.
Now the apples are getting ripe and some are falling down, the ones not yet ripe enough to pass on to neighbours and family, so on Sunday I went to pic them up. I gave up when my basket was getting too heavy to lift and I wasn’t even halfway done. The next hour and half Mr and i spent together peeling and cutting apples and we reminded me of my grandparents, but in a good way. See, they were from a time where making your own preserves was a matter of survival, and even though those times were long gone during my childhood, they kept it up for as long as they could. And actually, the work was nice. It wasn’t very demanding physically or intellectually, but we were grounded to the kitchen table without any media and could just spend the time talking about this and that.
Applesauce:
Peel and cut apples
Microwave with some cane sugar
Add cinamon
Optional: Have a very nice neighbour who makes you potato pancakes.
This little fellow at the Barcelona Zoo was obviously torn between wanting a swim and actually doing it.
©Giliell, all rights reserved, click for full size.
Open to see the photo story.
As you may know by now I have recently started a new job as a special ed teacher without having actually trained as a special ed teacher. This is pretty challenging on top of the job being challenging anyway, and I’m trying to desperately read up on the concepts and theories of the discipline. In doing so I stumbled across a word that is one of the nastier ones flung around in English: retarded.
And I discovered that it is a good word. Or at least used to be.
See, special ed went through it’s development just like regular teaching. Concepts and ideas about children, learning and teaching have changed, change which is often (though not always) reflected in our schools. In its earlier stages, special ed saw children who were slow to learn as “defective”. Children who could more or less keep up with the classwork were “normal” and the other ones were broken, damaged goods, lacking. You see where this is going.
Then came science and studied children and how they learn. They put many things educators had long known on a scientific basis and formulated scientific concepts. One of the still most influential people in this area is the Swiss psychologist Jean Piaget, who described the processes through which we learn and also formulated stages through which we develop.
All legitimate criticism aside (it relates mostly to how far you can take his models and where are limits of their application), his models are still important. As teachers we want and we need to challenge our students to help them in that development, which isn’t an automatism. We need to construct our input at the right level. Primary school teachers will endlessly use concrete things and pictures to teach their students. They need to literally take away five marbles to find out what 12-5 is.
What especially Piaget’s students found out was that not all children develop at roughly the same pace. Some children are much slower than the average, they stay behind, they are “retarded”. The concept as such was revolutionary. The children were no longer seen as defective, just slower. They were not inferior to their peers but would reach the same levels of cognitive development as their peers, just later. This had, and has, great importance for teaching children with special needs, as it means that we need to give them different input, teach them using a much more hands on approach than with their peers and most importantly, get them to the same place, just a little more slowly.
It’s sad to see how ableist ideas turned such a revolutionary concept into a nasty slur. It also shows that you need to change society, not just words. The slur does not mean what the word means in a professional context. It still means “broken and defective”.
In early summer we shovelled about 1.200 kg of pebbles into the gap between the front yard and the house.
One of the secrets is to wash them and make them wet or you’ll suffocate, and also, wet pebbles are just too pretty. I proudly announce that I did not put any of them into my mouth.
©Giliell, all rights reserved, click for full size.
More below the fold
Today’s post is less a recipe than a post about cake making.
I love making cakes. I especially love making the “big cakes” where you can go wild. Chances are that if you invite me to an event above “kiddie birthday” and ask to bring a cake, I will use it as an excuse to turn approximately 100.000 calories into a cake.
The excuse for the following cake was my friend’s kids holy communion (the family’s catholicism has been puzzling to us for generations. Girl, I know what you did in your 20s and 30s).
The cake base was a red velvet cake with cherry filling, which I frosted with chocolate ganache. This was pretty not spectacular although already delicious. I went for two layers, though. If you do, use a cakeboard or a wrapped piece of cardboard supported by some sticks because otherwise the very heavy second layer will sink into the soft first layer.
It didn’t have to be very even because there’s a second frosting to come. I always wanted to do an Italian meringue buttercream, but I never tried because my old kitchen machine was designed by an engineer who put the motor below the bowl and the gears into the middle of the bowl. Don’t ask. Regular buttercream regularly ended in a disaster because everything just melted, so after a particularly annoying instance I decided to get a new one and Mr convinced me (I’m using that word in a very loose sense here) to get something decent and I went for a Kitchen Aid. I never looked back. The only problem was that I could have done with a second one to keep whipping the meringue while I was creaming the butter, but that was possible to do by hand. In the video, Yolanda just adds the butter, but I was following a different recipe.
Since communions are in spring I went with green, first a light one to cover the whole cake and then a darker one for the grass.
But that’s only about 80.000 calories, so the next step was to break out the fondant and go crazy. I love that silicone forms have become quite affordable. The trick is to dust them with starch, as well as the finger you use to push the sugar into the form.
I was quite pleased with the result.
Another one from Barcelona. Parakeets are neozoons in many parts of Europe, including the Mediterranean, though interestingly, their number their is relatively low (3000 in Spain, 800 in Portugal) when compared to colder countries like the UK (35.000) and Germany (10.000). The Barcelona population makes one wonder about the accuracy of that count.