Middle School March Off

It is time.  All of the hard work you have put in over the last five years has paid off, and this is the week when you get to leave elementary school behind.  In less than four days, you will all be middle schoolers!  It's hard to believe the end is near, but I am so proud of each and every one of you!  I wish you all the very best as you leave Shayne and head off to middle school and everything that lies beyond.  I hope you happily remember your times here and think fondly of the little family you had for the year we spent together.  Keep in touch here on the blog or however you can!

If you know what you are bringing in for the end-of-year party on Wednesday, leave a comment so others can plan accordingly!  Have a wonderful last week!

It's been a Busy Week!

I know I am going to sleep well this weekend after all of the excitement of the last few days!  I just wanted to share a few photos from our field trip and field day.  (Thanks to Seth for the pics from Huntsville!)  If you have photos from either event and would like to share, please email them to me or send me copies.  Thanks!  One week left. . . .

And away we go. . .

  


Huntsville, here we come!



Full sized shuttle model

Saturn V rocket

Actual Apollo 16 capsule

  

Let the Games begin

Our team banner (Thanks Mrs. C!)

Carrying the torch

Victorious!

What a great group!

What a tired group!!

TCAP Contract Fulfilled

Since all 21 students kept their end of our TCAP agreement, we celebrated today by making our very own, individual sized servings of homemade ice cream.  It was delicious if I say so myself.  It is actually very easy to make, and you probably already have everything you need at home!  Here is what we did:
 

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Ten to fifteen minutes is adequate time for the mixture to freeze into ice cream.