Thursday 24/05/2018

24/05/2018

Blake had a mixed day today. He started with Maths and misbehaved quite a lot. He has a habit of misbehaving instead of asking for help or admitting he wasn't listening to instructions, so most of the maths today was hard work and is wrong. To sort this out i need to go backwards to a place were he was finding maths easy and then move forward with more engaging maths work at this point no other way is going to work. We are still waiting on his old school to report were he was at, so i guess we will be doing this on our own and the hard way. There should be something in law to make sure even if your child is coming out of school to be home taught that progress and other info is passed on to you as if you were another school.

Blake followed this by doing some English worksheets with no problems at all, in fact he was happy and smiling doing them.

His English work is well ahead of his maths, i don't know if this is due to him being a really creative and artistic little boy, or if it's down to teaching and the way hes been taught. As all teaching is programming and every human is programmable i'll put it down to coding errors in the teachers lesson plans.

Blake was over the moon to see his mini pop just starting to break the surface, 24 hours in the poly tunnel mad all the difference.  

Blake also tried making Macaron (French macaroon)

Ingredients 
Serves: 8 

• 3 egg whites
• 50g caster sugar
• 200g icing sugar
• 110g ground almonds

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Method
Prep:30min  ›  Cook:10min  ›  Ready in:40min 

Line a baking tray with a silicone non-stick baking mat.

Beat egg whites in the bowl of a stand mixer fitted with a whisk 

attachment until whites are foamy; beat in caster sugar and continue beating 

until egg whites are glossy, fluffy, and hold soft peaks. Sift icing sugar and ground

 almonds in a separate bowl and quickly fold the almond mixture into the egg whites,

 about 30 strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and

pipe a test disk of mixture, about 4cm in diameter, onto prepared baking tray. 

If the disk holds a peak instead of flattening immediately, gently fold the mixture 

a few more times and retest.

When batter is mixed enough to flatten immediately into an even disk, spoon 

into a pastry bag fitted with a plain round tip. Pipe the mixture onto the baking

tray in rounds, leaving space between the disks. Let the piped macarons 

stand out at room temperature until they form a hard skin on top, about 1 hour.

Preheat oven to 140 degrees C.

Bake macarons until set but not browned, about 10 minutes; let cool completely

before filling.

Recipe is from http://allrecipes.co.uk/recipe/38831/macaron--french-macaroon-.aspx

They didn't work out quite right but Blake and his sisters are looking forward to having

them with ice cream for pudding 😋.