I have also loved being able to run two Reading Discovery Club groups at my kura this year, and for two terms this time. I took on setting up the guided reading resources at my school too – a massive job that took up most of my July holidays. But so good to have this done and a real time saver for all the kaiako.
I have kept up with walking to and from school and have calculated I have walked almost 800kms this year just from doing that alone! I’m not what you’d call a ‘natural’ exerciser so am quite pleased I have stuck with this and even come to enjoy it. I listen to podcasts as I walk. Mostly RNZ but I have also enjoyed You’re Dead To Me,Just One Thing and Seeds.
This Xmas, my eldest is home from the U.K. – due to the pandemic, we haven’t seen her since 2019! I’ll be cooking up a vegan feast for whānau and friends and hoping for sun!
Ngā mihi o te Kirihimete me te Tau Hou.
2023's T1 course schedule is out!
I'm excited about all the in-person and webinar courses I have scheduled for next year — 22 in all just for Term One alone. These include Primary Phonics, BUZZ, Developing Phonological Awareness, Reading Discovery Club, Advanced Phonics, Early Phonics (Learning the alphabet), and of course, our free Early Literacy Clinics. Check out the course calendar for specific dates.
I tried this at a tasting at the recent Vegan Expo and thought it perfect for the Soryl whānau Xmas dinner this year. It tastes amazing, is simple to make and can be made a day or two before. What’s not to love? You can buy the Angel Food plant-based cream cheese from most supermarkets.
1) Preheat oven to 180C. Line a 20cm cake tin with baking paper.
2) In a small pot on a low heat (or microwave), gently melt margarine and combine with the biscuit crumbs.
3) Evenly press biscuit mix with fingers into the tin and bake at 180C for 10 minutes.
4) Place coconut cream, chocolate (broken into squares) and cream cheese in a double boiler and warm over medium heat, stirring often, until the cream cheese and chocolate are melted.
5) Pour into a food processor and blend until smooth and luscious – then pour over the biscuit base and put in fridge to set. It will take several hours to be firm enough to serve, but you can make it a day or two ahead.
1 ¾ C (260g) vegan biscuit crumbs (use Kea gluten-free vanilla biscuits if needing it to be GF, otherwise Hobnobs or Nice biscuits)
3 tbsp (70g) vegan margarine (eg: Olivani or Nuttelex)
1 can coconut cream
1 block Whittakers dark chocolate
240g Angel Food cream cheese