8 days until the new year begins.
8 days left before the new school year starts.
In a way, I'm excited. I can't wait to see the children and jump around and go mad with them. If only school was just about teaching and being with children. If only.
Now, teachers have to handle so much more than classrooms and students. Lots and lots of paperwork. Document this and that. Go for meetings here and there. Sometimes I feel like I'm more of an odd-job man really, because I can't think of anything that a teacher doesn't do at school. Let's play a quiz shall we? Name the occupations the tasks listed below actually belong to.
Treat children's wounds.
Dress up like a clown and clown around in class.
Carry and move things here and there.
Organise sport events. Train students for sport events.
Paint and decorate the rooms.
Paint the stairs, even.
Break up a fight between children.
Break up a fight between other teachers.
Okay. I was joking. Or maybe not.
The good thing is, I have these bright faces to look forward to:
|I know, right. Bigger than me, boys and girls these days.|
Next year, I want to be a happier, more productive, fun and better teacher than ever.
For that, I shall need better nutrition. Healthy food.
Carrot cake should count as healthy food, right?
If you're reading this Shaheen, you'd be proud of me... right??? I'm really sad about the loss of Moggy. I love cats.
|Lots and lots of carrots.|
|Already cut through it before remembering to take a photo. Haha.|
MAMA DOROSCH'S CARROT CAKE
Source: Bisous A Toi
Click on the link for original recipe and cup measurements
300g castor sugar
1 1/2 cups oil
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
3 cups grated carrots, packed
3/4 cup walnuts (optional)
CREAM CHEESE FROSTING
8oz cream cheese - well softened
113g butter, well softened
100g icing sugar
1 tsp vanilla
Pre-heat the oven to 360ºF with a rack in the middle position. Grease and line three 7-inch baking tins.
In a large bowl, beat together the sugar and oil. Beat in the eggs, one at a time.
In a second, medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Add the flour mixture to the sugar mix and mix until well incorporated.
Fold in the carrots and walnuts.
Pour into prepared pans and bake for 45 to 60 minutes, until a toothpick inserted into the center comes out clean. Remove to a wire rack to cool completely before frosting.
In a large bowl, beat together the cream cheese, butter, and vanilla until light and fluffy.Gradually beat in the icing sugar until well blended. Frost and decorate as you like.
|This cake turned me into a veggie eater. So proud of myself! *pats self on the back|
This cake is soooooo good. I like to put the cake in the refrigerator and take it out a few minutes before eating. So far I haven't tried a new carrot cake recipe without falling in love with it.