Stephanie Duve, the newest member of Ridgeline's staff, talked about teaching the students rhythms, different instruments, and recognizing sounds within different pieces of music. She accompanied Lower El to The Hult Center to learn about the various components of an orchestra. Stephanie is also encouraging students to count beats and hear differences in pitch and sound. This is a basic component of music as well as language development. There was a lively discussion at the end of Stephanie's presentation where she said that she would love to have a 40 ukuleles for the school, a expense that would cost around $1,500. Within the true spirit of RCO, many parents talked about various grants and connections to instrument retailers and how something like this is quite possible with our community.
Curtis Dunham spoke to the various needs to our students, ranging from learning to be learners and develop good study skills, to behavior issues and reasons why he might need to intervene. Curtis gave a long list of possible interventions and he compassionately discussed his interaction with our student body with discretion while at the same time offer solace in the fact that he is available and quite interactive. He said that all sorts of things can spring up on a typical day including playground conflicts to issues at home being expressed at school. He also said that as parents we might see issues from school spring up at home. Overall he said he enjoyed our students and that we have a very kind bunch of kids.
Betsy Logan gave a thorough overview of the PE program, including a bit of phys ed philosophy. She detailed the "Star" program, you may have heard your student speak about. When the group together does well and cooperates as a team they can earn up to 2 stars. When they reach 10 stars as a group they get to collectively pick their activity for the next PE class. This offers incentive to the students to work together and extend courtesies while at the same time getting their wiggles out and engaging in much needed movement. Betsy said that students need to move around at PE and at recess in order to be better academics and long-term achievers. Then she had all of the parents stand up and participate in a game, which we thoroughly enjoyed! At the end, we asked if she had any equipment needs and she expressed wanting a new pump for the balls, more bean bags, foam balls, and a few other things that we will convey to Cynthia for the e-news wish list.
At the RCO meeting, we also discussed the upcoming Jog-A-Thon (May 15). We will provide an additional blog entry with more information.
We are also very happy to announce that the Pasta Dinner brought in nearly $6,000! Thank you and congratulations to our community! This, along with many other avenues for giving, has brought our total for the general fund up to over $25,000!! But we still have a ways to go. Let's work extra hard to reach our $30,000 goal by spring break!
And, on a final note, we enjoyed some gluten free chocolate chip cookies last night along with delicious blueberry loaf. Some people asked about the recipes. So here is...
Best Gluten Free Chocolate Chip Cookies
Yield: 4 dozen2 1/2 cup gluten free flour- I recommend trader joe's brand
1 tsp gluten free baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup salted butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
2 tsp gluten free vanilla
1-2 cups chocolate chips (depending on how many you like)
Preheat oven to 375.
Combine all dry ingredients (first 4) in a mixing bowl and whisk together. Set aside.
In a large mixing bowl combine butter and both sugars and stir to combine– I use a wooden spoon. Add the eggs in one at a time, mixing well after each addition. Mix in the vanilla. Pour the flour mixture into the butter mixture and mix well. Stir in the chocolate chips.
Drop spoonfuls on an ungreased cookie sheet with about 2 inches in between. Bake for about 8-10 minutes or until lightly golden, you want them to be very soft still. While the cookies are baking, line a counter with a brown paper bag that has been cut open. This will give the cookies a flat place to cool and will soak a little of the grease up. Let rest on the cookie sheet for about 2 minutes before removing to the prepared area.
- See more at: http://www.swirlofcinnamon.com/2013/08/best-gluten-free-chocolate-chip-cookie.html#sthash.JLVVUwT3.dpuf
Best Gluten Free Chocolate Chip Cookies
Yield: 4 dozen
2 1/2 cup gluten free flour- I recommend trader joe's brand
1 tsp gluten free baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup salted butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
2 tsp gluten free vanilla
1-2 cups chocolate chips (depending on how many you like)
Preheat oven to 375.
Combine all dry ingredients (first 4) in a mixing bowl and whisk together. Set aside.
In
a large mixing bowl combine butter and both sugars and stir to combine–
I use a wooden spoon. Add the eggs in one at a time, mixing well after
each addition. Mix in the vanilla. Pour the flour mixture into the
butter mixture and mix well. Stir in the chocolate chips.
Drop
spoonfuls on an ungreased cookie sheet with about 2 inches in between.
Bake for about 8-10 minutes or until lightly golden, you want them to
be very soft still. While the cookies are baking, line a counter with a
brown paper bag that has been cut open. This will give the cookies a
flat place to cool and will soak a little of the grease up. Let rest on
the cookie sheet for about 2 minutes before removing to the prepared
area.
Best Gluten Free Chocolate Chip Cookies
Yield: 4 dozen2 1/2 cup gluten free flour- I recommend trader joe's brand
1 tsp gluten free baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup salted butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
2 tsp gluten free vanilla
1-2 cups chocolate chips (depending on how many you like)
Preheat oven to 375.
Combine all dry ingredients (first 4) in a mixing bowl and whisk together. Set aside.
In a large mixing bowl combine butter and both sugars and stir to combine– I use a wooden spoon. Add the eggs in one at a time, mixing well after each addition. Mix in the vanilla. Pour the flour mixture into the butter mixture and mix well. Stir in the chocolate chips.
Drop spoonfuls on an ungreased cookie sheet with about 2 inches in between. Bake for about 8-10 minutes or until lightly golden, you want them to be very soft still. While the cookies are baking, line a counter with a brown paper bag that has been cut open. This will give the cookies a flat place to cool and will soak a little of the grease up. Let rest on the cookie sheet for about 2 minutes before removing to the prepared area.
- See more at: http://www.swirlofcinnamon.com/2013/08/best-gluten-free-chocolate-chip-cookie.html#sthash.JLVVUwT3.dpuf
Best Gluten Free Chocolate Chip Cookies
Yield: 4 dozen2 1/2 cup gluten free flour- I recommend trader joe's brand
1 tsp gluten free baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup salted butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
2 tsp gluten free vanilla
1-2 cups chocolate chips (depending on how many you like)
Preheat oven to 375.
Combine all dry ingredients (first 4) in a mixing bowl and whisk together. Set aside.
In a large mixing bowl combine butter and both sugars and stir to combine– I use a wooden spoon. Add the eggs in one at a time, mixing well after each addition. Mix in the vanilla. Pour the flour mixture into the butter mixture and mix well. Stir in the chocolate chips.
Drop spoonfuls on an ungreased cookie sheet with about 2 inches in between. Bake for about 8-10 minutes or until lightly golden, you want them to be very soft still. While the cookies are baking, line a counter with a brown paper bag that has been cut open. This will give the cookies a flat place to cool and will soak a little of the grease up. Let rest on the cookie sheet for about 2 minutes before removing to the prepared area.
- See more at: http://www.swirlofcinnamon.com/2013/08/best-gluten-free-chocolate-chip-cookie.html#sthash.JLVVUwT3.dpuf
