Here’s my rant, take it for what it’s worth.
When I started teaching 27 years ago (5th grade), in May we’d give the Stanford Achievement Tests. 4 days, maybe an hour a day and done. The tests would be mailed out, and the results would come back and you’d have a reasonably good idea of how kids stacked up against each other. Never had to leave the class.
Fast forward to 2012 (last year). In September, I’m out of the class for 2 days doing Fountas and Pinell assessments , even though the same kids had them done in May.
Then the reading intervention teachers have to do a Dibels baseline on Oral Reading Fluency, which takes a week. And they take another week at mid-year to do the same, so the kids aren’t getting any instruction.
Then at mid-year, I take another day to do more F & P testing to determine how much growth they’ve had.
In the Spring, there’s the ELA and Math exams which take up a full week.
Then, we teachers, have to score the exams before they get sent out to be given a magic number by State Ed. and if we’re lucky, we get the results by September.
I was out of my class 9.5 days last year for testing and test scoring. Multiply that by 2 or 3 teachers per grade level, factor in sub costs, and lack of instruction, unless your sub is a retired teacher, which is rare.
The Governor wants to extend the school year? Why? So we can give more tests?
I could go on and on about the implementation of APPR and why introducing new standards and evaluations simultaneously is too much for a teacher with kids who need instruction is ridiculous, but I’ll stop.
Our school has become all about test prep and it makes me sad. We have incredible teachers and they are being instructed to teach to the test. In the past week I’ve had at least a dozen e-mails about test prep and it makes me want to puke.
I don’t want to play this game and I won’t.
Kids need to be nurtured and taught based on their own strengths and weaknesses.
Testing them constantly does not reflect their potential, especially when they’re 10 years old. We’re killing creativity with kids and their teachers.
The system is broken, Albany is on Pearson’s payroll, and our kids suffer. And sadly, like lemmings going off the cliff, the majority of school administrators drink the Kool-Aid and follow.
It’s sad kids, it’s sad.
He’s in the rolls this time.
My good friend and blogging buddy Dr. Fugawe, is about as experienced a bread maker/baker as I’ve ever met (I’d love to get Doc and Dhorst together!)
He’s also an incredible writer Every time I read his blog I learn and this post is no exception. His comments on sticking with one recipe and repeating it over and over with minor tweaks and adjustments makes so much sense.
He makes the breads that I aspire to make, but for one reason or another have not committed myself to yet.
A fear of failure, perhaps? Maybe, maybe not.
More like I’m a world class procrastinator (or just goddamn lazy) and it’s on the list with 100 other things I should be doing last week.
At any rate, do yourself a favor and check out his post on Nut Milk Club Rolls.
If you’re a breadhead you’ll be glad you did.
Here’s a pic of the finished product. Killer.
This week it was profiteroles, Wicked looking dessert cream puff style edible yummies.
Not a lot of takers, but those that did, my god, I’d pay right now to have a half dozen of each!
Up first! Woo Brower!
Seriously, if that pic doesn’t make your saliva glands go gaga, you need to see the Doc!
Casey Fisher. The drizzled chocolate alone makes me want to scream, “I’ll have two!”
Here’s a pan that Casey Fisher made! Send some here please!
Finally, Sheryl Wolter, who makes ’em like my mom used too. Those were the days!
In her words, “Lemon curd profiteroles! Yummy.”
And that concludes this weeks Cooler Challenge. Thanks for playing and see you next week!
This past weeks Cooler Challenge was Babka.
Babka has strong Eastern European roots, and there are a lot of variations.
In Polish it translates to Grandmother, and is traditionally an Easter bread.
It’s sweet, and as such can contain dried fruits, chocolate, cinnamon, or many other ingredients.
Below are some fabulous pics from the Cooler crowd.
Here’s Anne Marie’s dough with lots of chocolate!
Anne Marie’s fished loaf.
Crumb shot from Anne Marie. I was the recipient of a slice and I can attest that it was outstanding.
Sheryl Wolter finished loaf.
Sheryl Wolter crumb! Layers of yum!
Jill Astmann braid. How cool is that? That is art!
Jill’s finished loaf. Love it.
Brooke Brickman ,Savoury babka with onion, pepper and smoked sausage filling — baked and sliced!
Renee Von Meechow. Sweet!
DM Cavanagh. 3 loaves at once! DM used Here’s what he had to say-“These were a real “challenge”, a lot of effort when into them along with over 2 pounds of chocolate, 5 sticks of butter, 5 eggs, 2 cups of sugar and a struggle with my food processor.”
DM Cav’s crumb shot. Yes, yes….
Casey Fisher, fruitilicious!