So here is one that I think is really good,     Instead of using American or old Italian bread, use Panko bread crumbs…  You can season them with Italian dry special herbs and cheese of your choice. I like to mix the cheeses in different quantities.

Panko seems to absorb the flavors; when making meat balls, they come out moist.

I like adding Marsala wine to my chop meat, I use all three kinds of meat.. A wonderful friend loved using lamb to make her gravy….  I like to sue the old favorites.. I found sometimes the chopped lamb meat is gamy… it is all a matter to what you are used to eating and tasting.   So add panko bread crumbs and make those meatballs or “polpette”.

Okay I also have for years made turkey without stuffing it…   My Mom never liked the idea of stuffing the cavity.   I always clean the turkey with salt water and then a cold rinse x 3, pat dry, and then I would add oranges, lemons, and apples.   By doing this you keep the breast moist and adds a lovely flavor, I also stick soft butter seasoned with Italian herbs finely ground under the skin of the turkey.  I also took a course with an Italian chef who told us that Italians do not cook the whole bird but rather debone it and spread out the breast just pound slightly. I then lined the rolled out turkey with prosciutto, then filled it with my special risotto stuffing that contains wild mushrooms and Italian salumeria. I very carefully rolled the turkey and tied it and secured the ends….  saute the skin for color and then bake it at 350 in your oven, you can baste it with white wine and chicken broth that has been flavored with some onions, garlic, carrots, and celery. it takes less time to cook. check with a thermometer.  Once done, rest the turkey rollatino for at least 20 minutes.. Prepare the gravy from the wonderful drippings and cooking liquid I add Marsala wine and a touch of balsamic vinegar( 1 tbsp.). it is wonderful and I also did this dish out on the grill… Depending how big is your breast, use the weight to determine how long to cook… I always use my thermometer.

I have experimented with different kinds of  stuffings,  I also recommend cornbread, Italian sweet sausage, mushrooms, and butter with roasted pine nuts or walnuts…

I also removed the bones form the legs and added the studying to the legs. tie them up and serve them like a large spring roll with stuffing of your choice…

I was taking a course with Mary Beth Clarke she has a wonderful ricette for butter nut squash . Italians do not cream things like we do, but saute and allow the vegetable to carmelize slightly that adds to increase flavor. I did this with sweet potatoes and yams it was a winner

Butternut Squash  or Sweet Potatoes or Yams with Walnuts in Marsala Sauce
Zucca con Noci in Salsa di Marsala

In the spirit of serving squash for the Holidays, try combining it with dry Marsala. These days it’s so easy to prepare butternut squash, either using whole squash purchased from the local farmers’ market or using pre-cut squash or sweet potato or yams cubes purchased at your grocery store. Dry Marsala makes an amazing sauce for so many ingredients, with its hint of dry-sweetness and nuts, similar to a dry sherry. Emphasize Marsala’s character by adding crunchy walnuts to the gorgeous yellow-orange colored butternut squash,  or my version with sweet potatoes or yams..and you’ll add a luscious Italian touch to your Holiday Table

Serves 6 as a contorno

• 4 to 6 cups butternut squash sweet potatoes otr yams cubes
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter
• 1/2cup chopped walnuts
• 5 tablespoons dry Marsala
•  salt and freshly ground pepper to taste
• 1. To make the best sauteed sweet potato or yam, it is important to cook the squash with a 2-step process.  cut the neck horizontally into 3/4-inch thick slices, making disks. Cut off the skin or rind. Then cut into 3/4-inch cubes by making thick strips, 3/4-inch wide, then cutting crosswise into squares.
•  In a pot or broad saute’ pan, bring lightly salted water to a boil and cook the squash for about 8-10 minutes or until barely tender. Insert a fork into some squash cubes, there should be a little resistance since the squash will be cooked a second time. Do not fully cook!! (If the squash is boiled until soft, it tends to fall apart during the sauteing stage.) Cool at this point and reserve in the refrigerator up to 2 days or continue cooking as follows:

Have all ingredients ready for sauteing since this dish cooks quickly, it is complete within 6 minutes. If you are making this dish with boiled sweet potato or yam that was stored in the refrigerator, please take it out 30 minutes before sauteing and rinse the boiled cubes under cool water to re-moisten, then drain well. * This is very important, so the sp/yam remains moist and firm. If the sp/yam is dried out, it will absorb the oil-butter like a sponge because it lacks moisture. The result would be a dry dish with very little sauce.

2. In a non-stick saute’ pan, add the oil and butter. Over medium heat, warm the pan until the butter is melted, then distribute the cubes across the bottom of the pan. (When you add the squash cubes, they may splatter the oil-butter if there are obvious drops of water clinging to the squash, so pat dry if needed.) Turn the heat to medium-high and watch the pan, prevent the vegetables from burning. Total cooking time of the squash is 4-6 minutes. Cook the cubes for 1-2 minutes without moving so the cubes’ sides on the bottom of the saute’ pan becomes golden. Quickly but carefully turn the cubes over and repeat sauteing for 1-2 minutes. Add the walnuts during this second time and let them brown lightly. Not every side of the squash cube will brown evenly since you are sauteing, there will be lightly caramelized sides and soft sides for textural and flavor contrast. Be attentive of the heat source and pour the dry Marsala directly into the saute’ pan. (If you prefer, turn the heat to low then pour in the dry Marsala, then turn the heat up to high volume.) It will reduce quickly and concentrate within 1 minute. Immediately slide the pan off the heat. You’re done. Season to taste, plate and tuck in…this is one of my favorite ways to prepare sweet potato or yams. You can use butternut squash…

Enjoy A Mary Beth Clark Dish…

here is a variation of  Mary Beth Clarks ricette”

She used butternut squash,,,,

Felice Giorno del Ringraziamento

I have noticed that students who are taking Chemistry and Biology, all levels, are having problems with keeping up with the material.  I know that part of the problem is trying to adhere to a curriculum and Testing! BUT!!!

If students do not seek help during the 1st semester the student will become exceedingly behind and it becomes difficult for the teacher and the tutor to help bring the student up to a level of feeling comfortable with the subject material. The importance is developing a foundation for learning a difficult subject. Parents think that tutors can make the difference; tutors cannot do a good job if the student is just having the tutor work the problem and they do nothing to solve the problem.  The students become frustrated so quickly and give up..  SO PARENTS  if you are reading this, help your children early on. Tutors cannot do labs when they see that labs were not properly conducted, because that is not their job… Tutors are really needed to strengthen learning experiences that are in need of a different approach. Students must engage in learning..

Frustrations causes students to turn off and the tutoring does not work… egos  MUST be left outside of the situation

Parents do not tell tutors what your child needs, many of us are certified teachers with years of classroom experiences… don’t tell us what to do and how we should do it… IF you know then you can do it… you have to TRUST US…

… Read More

via Project Based Learning

At the Aquarium Another view Alice looking through the looking glass

An ugly snake in the.....

Great site to have students learn about biomes…

Studying of different biomes could easily become a great student project by having them develop a virtual tour…

Another learning project is associated with astronomy. I have a student who loves teaching it. It is about

here is a great site: http://tdc-www.harvard.edu/mthopkins/obstours.html

My great joy is teaching other teachers how to use technology in their science lesson plans

http://tdc-www.harvard.edu/mthopkins/obstours.html

 beautiful Bird

Blue Heron

I will ask them tomorrow to record their values and determine the amount of moles that they had in the crucibles…

I will bring pictures of their work

This dream  may become a reality. I am more inspired to finish what I have started and with the two partners being able to start a new project that will plant the seeds of my being of my thoughts with others.

MJ