I know it's on everyone's mind because I get a lot of emails about grades. Please keep in mind the grade you have for 4th quarter isn't necessarily the grade you will receive for the semester. The way I chose to set up my gradebook lets you know what you've completed and what you have not.
So what grade will you receive?
I will follow the grading rules determined by the LUHSD school board. This means, if you have turned in at least 1 assignment you will receive your 3rd quarter grade for the semester. If you choose to complete no assignments, your grade can be lowered 1 letter grade. Some of you may even raise your grades if you complete all the assignments.
I understand that this time might be extremely stressful for you, trust me I really understand! It's difficult to try to do everything from home compounded with the stress everyone in your household might be feeling. Just do your best and take care of yourselves!
Week 1, April 6-10: Student Work
I'm sorry if some of the images are sideways...
Since being lockdown at home, I've been baking a lot with my toddler. I wanted to share my go to pancake recipe since, this weeks project (which is not making pancakes) was inspired by my need for additional creamer containers to hold pancake syrup.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (not the one in the orange box which is baking soda)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- Mix milk, egg, and cooled melted butter in small container. set aside
- Mix all other ingredients in medium to large size bowl (I like to add cinnamon or pumpkin pie spice at this time - eh, I just sprinkle a bunch in)
- Add milk mixture into flour mixture and mix together, add fruit (blueberries, mashed banana, or left over overnight oats is our go to mix ins) or chocolate chips at this time.
- Let batter sit for 5-10 min. Give baking powder time to work and fluff up the batter
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes about 9 pancakes.
**These refridgerate really well and can be warmed up in the toaster!