New Blog – Importing from Posterous

I hope this works! It’s too bad Posterous is shutting down, but it’s nice that WordPress is allowing us to import.


Does this suggest retirement?

It’s Sunday noontime, and I’m sitting for a spell before going in to fix lunch. What a gorgeous day after last night’s rain storm. We didn’t even get much thunder. How scary to think that only a hundred or fewer miles away in Brooklyn, NY, they had a tornado. It did quite a bit of damage, but I’m hopeful there were no serious injuries. It just is a reminder of how things can change in the flash of a second and how we have to enjoy the present – and not always thinking of the past or what is to come tomorrow. However, when you are a teacher, you have to concentrate on tomorrow – on a Sunday afternoon. Teaching takes such planning and dedication. I do miss it, but it’s still a novelty to me to be able to enjoy a Sunday afternoon without feeling guilty because I should be correcting papers or planning for the week to come. God Bless the teachers throughout the world who put such care into preparing activities for “their” kids to engage them in the love of learning. That’s what teaching (guiding) is all about today- guiding our students to value learning and how it can improve not only their lives but the lives of others!


Sent from my iPhone

Message to attendees of Google Apps for Education Maine Summit -forwarded from me to me


Sent from my iPad

Begin forwarded message: 

From: “EdTech Team” <>
Date: August 11, 2012 10:07:06 AM EDT
Subject: Message to attendees of Google Apps for Education Maine Summit


The first annual Google Apps for Education Maine Summit is less than a week away! This event is nearly sold out and promises to be an exciting two days of learning and innovation in education!

Event Location

Yarmouth High School
286 West Elm Street
Yarmouth, ME 04096


Please note there is limited parking in front of the school, but ample parking to the rear of the main buildin gs.

Thursday AM Registration, Continental Breakfast, and Keynote,

Registration will open at 7:00 AM on Thursday morning and 7:30 on Friday morning. During this time both days we???ll also a complimentary continental breakfast available for attendees. This is a great opportunity to meet other educators, talk to our sponsors, check out a Chromebook, and even grab a bite to eat.


Each day will feature a morning keynote by a Googler from 8:30-9:30 AM. We???re excited that Jaime Casap, Google Senior Education Evangelist will be kicking off the event on Thursday morning. The fabulous Googler, Tina Ornduff, of Google Earth Education Outreach will open the event on Friday morning.


The rest of the day will be jam packed with sessions for both beginners and advanced users. The full schedule of sessions is now available online – check out the program today to map out your schedule early. Please note that we are a paperless conference so plan ahead by printing off a copy of the schedule i f needed, however, the most accurate program will be available online and you can pull it up at any moment on your smartphone, tablet or notebook.


A delicious lunch will be provided to all attendees on both Thursday and Friday so plan on sticking around. You???ll have from 12:30-1:30 to eat, chat with colleagues, visit the sponsors, and plan out the sessions you???ll attend.

Demo Slam & Giveaways

Plan now to join us for a Demo Slam session from 4:30-5:30 PM on Thursday, August 16. Google Certified Teachers, Google Apps Certified Trainers, Googlers, and sponsors will be going head to head to show off some some of their favorite tools, features, and inspiring ideas for educational use.

After the demo slam we???ll also be giving away prizes from our sponsors and other Google swag, including Chromebooks!

Closing Session on Friday, August 17

Dr. Mark Wagner will deliver the closing session on Friday at 4:15 PM. Plan now to stay for an inspiring end to your two day summit experience.

Note added by me on May 2, 2013

I have gone in a deleted much of this message that I forwarded to my Posterous blog. However, it was neat that that was a feature available.

I have a nice memory of the event. I paid $200 out of pocket to attend, but it was worth it in that I got to meet Alice Barr and Cheryl Oakes, educators whom I’ve been following for years, face-t0-face. I also met Jim Moulton – a fantastic teacher and blogger from Maine with whom I had had contact through his blog posts and answers he left to my comments.
Some weeks ago I downloaded my Posterous Blog and following the directions on the Posterous site successfully transferred this blog to WordPress. I haven’t done much with it, but I’m glad to have the opportunity to catalog some events of importance to me to refer to occasionally. If others read this blog and find things of value, all the better, but I’m glad to have it for me.

BLT to Last! (New Recipes!)

BLT to Last! (New Recipes!)

PER SERVING (1/4th of recipe, about 1 cup): 227 calories, 4.5g fat, 588mg sodium, 32.5g carbs, 5.5g fiber, 5.5g sugars, 14g protein — PointsPlus?? value 6*

Playing the part of lettuce here is… SPINACH! It’s more nutrient-packed and can take the heat. Go, spinach!

4 1/2 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber penne pasta
2 – 3 yellow summer/crookneck squash (enough to yield 4 cups once cut up)
3 cups chopped spinach??? leaves
1 large tomato, seeded and chopped???
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 slices fat-free cheddar cheese
2 tbsp. fat-free sour cream
1/4 cup precooked real crumbled bacon???
Optional: salt and black pepper, to taste

In a large pot on the stove, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm. Set aside.

While water comes to a boil and while pasta cooks, cut squash into pieces similar in size to the penne pasta, each about 2 inches long and half an inch thick.

Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.

Add spinach and tomatoes to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are hot, and any excess liquid has cooked off, 2 – 4 minutes. If needed, drain excess liquid. Set aside.

Break cheese wedges and cheese slices into pieces and place in a microwave-safe bowl. Add sour cream and lightly stir to coat. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.

Add cheese mixture, bacon, and cooked veggies to the pasta. Toss to coat. If needed, bring to desired temperature on the stove. If you like, season to taste with salt and pepper. Serve it up!


Sent from my iPad

Everything is so Lush and Green in my Backyard

It’s evening, and I’ve been sitting in my backyard watching the birds, listening to the splash of the fountain by my pond, and playing on my iPad. I have an app called FrameLens, and it’s finally working properly. With that app you can capture several different photos, and it puts them into a collage that has lots of design opportunities. I have an orange frame with black internal border – I really wasn’t paying attention and I saved my photo to the photo roll without playing with other options. I could go back now and change the borders if I wish and then resave the photo. Anyway, everything is so lush and green with splashes of brilliant color from the flowers that are blooming. I never seem to tire of sitting here and drinking it all in. I hope you enjoy the collage.


Sent from my iPad

The Wild Violets were so Lovely

I’ve been remiss in posting to this blog. Here is another view of the pond taken in mid-April when all of the wild violets that my husband has so lovingly transplanted were in full bloom. They lasted a couple of weeks and were a continual source of pleasure. It’s hard to believe that many see these perennial beauties as weeds and do their best to dig them out and destroy them.


Sent from my iPad