Monthly Archives: April 2008

Scrambled Webos, Anyone?

During the last two weeks in class, we discussed the concept of innovation. How do inventors think of new things? How does one go about developing a new idea? How are new inventions marketed?

The students were very excited about creating their own new inventions and drawing prototypes on paper. I traversed the room, admiring the Flying Mustang, the Recycle Refrigerator, and the Rock Star Robot. One young man was drawing a cannon-like device called the Web-O-Shooter.

“Why is it shooting eggs?” I asked, looking at the picture of the egg splattered in a pan at the edge of the page.

He rolled his eyes dramatically. “Because,” he patiently explained, “webo is Spanish for eggs.” He added another dramatic roll of his eyes for effect.

“Ah!” I nodded. “True, that’s how you pronounce it. But did you know that webo is spelled h-u-e-v-o in Spanish?”

He looked at the word Web-O-Shooter. He looked back at me. He looked again at the title, mentally calculating how much time and effort he’d already put into the picture of his invention.

“I don’t care.” He decided that changing the title was too much effort. “It will still scramble your eggs for you and shoot them into the pan.”

“Yes, but don’t you think your family will want the word spelled correctly on your title when they see it?” A little guilt can go a long way.

He looked at the title again, carefully weighing the amount of work it would be to correct it against his parent’s reaction if it was wrong. He sighed.

“Oh, alright. I’ll change it.” He cut out the old title, created a new one, and glued it in place.

In the end, the Huevo-Shooter was one of the most popular inventions in the class.

¡Olé!

Writing and Teaching Writing

Before we can teach how to write, we must know how to write, and write well. This is the hardest part of teaching. How can we critique a student’s writing and give effective feedback, if we don’t know writing well enough that we can make sense of what doesn’t work and why it doesn’t work?

Consider a mechanic who doesn’t know how to drive. He knows how to put the nuts and bolts together, and what all the engine parts do, but he doesn’t know how to drive the machine. No matter how well he fixes your car, he can’t make you a better driver. A teacher may be able to teach you all about parts of speech and punctuation, but that isn’t going to make you a fantastic writer. It will help you learn the craft of writing, but not how to drive your writing home. For that, you need a writer to teach you.

Unfortunately, good writing coaches are hard to find. You can apply to enroll in one at your local college or university, but the odds are that the instructor you get will not be a widely published author. In which case, the professor becomes like the mechanic who cannot drive.

The best writing investment is in a course taught by a published author, and even better, by an author who has worked both sides of the desk. An instructor who has also been an editor or publisher in addition to being a writer can give you the most succinct and well-directed criticism you’ll ever get. Once I finally began taking courses from published authors, my writing improved tremendously, and in less than a year, I was getting published on a regular basis.

Writers and authors associations offer courses to members. Some to check out are the SCBWI, RWA, SFWA, and MWA. Two very reputable online writing schools are the Long Ridge Writers Group and the Institute of Children’s Literature.

Just as important is learning what to avoid when writing. Check out this humorous list titled “Want to Write a Novel Badly? Here’s How” at http://www.poewar.com.

Bottom line: invest in yourself. If you want to be a writer, then write. If you want to teach writing, then write.

Math Emergency with Monkey Bread

 

We had a math emergency at my house the other day. I teach math to fifth graders, and since my son has taken trigonometry and pre-calculus, I assumed that he and my husband could both handle everyday household math.  I was wrong.

Chaos ensued.

We have very few vices in my household, but one of them happens to be Monkey Bread. If you’ve never tried Monkey Bread, you’ve been missing out on something akin to the nectar of the gods. It’s not healthy for you, which is why I call it a vice, but it’s definitely worth the sin.

My son made Monkey Bread for a school potluck. The next day, we all decided we wanted some as well, but we only had one can of refrigerated biscuits. The recipe calls for three. I didn’t think that was a problem, because we could just cut the recipe into thirds.

The biscuits weren’t the problem. The trouble began when we got to the butter and sugar. The recipe calls for ½ cup.Puzzled Bean

“Mom, what’s 1/3 of ½ cup of butter?”

“You should be able to figure that out.”

Blank stare.

My husband intervened. “Here, give me the stick of butter. It has lines on it. I’ll just cut it on the fourth line.”

I calmly said, “But that won’t be the correct amount. That’s four tablespoons. Besides, what are you going to do when you have to reduce the sugar by 2/3?”

Two blank stares.

“Just put a bunch in a bowl and I’ll stir in some cinnamon,” my son suggested.

They turned their backs to me and proceeded to make their modified version of Monkey Bread.

It still turned out delicious, even without the recipe. But the frustration of the math part was almost more than my two men could bear.

And in case you’re wondering, 1/3 of ½ cup is 1/6 cup, which works out to 2 tablespoons + 2 teaspoons.

Monkey Bread

Monkey Bread

Ingredients:

3 cans refrigerated biscuit dough

½ cup of sweet cream butter

½ cup of granulated sugar

½ cup of packed brown sugar

2 tablespoons cinnamon

2 teaspoons of nutmeg

Oven: 375˚

Tear the biscuits into fourths and spread one can in a layer on the bottom of a greased bundt pan. Mix the granulated sugar and cinnamon together and sprinkle a third of the mixture over the biscuits. Repeat two more times. On medium heat, melt the butter and brown sugar together, stirring constantly until smooth. Pour over the top of the biscuits and sugar mixture in the pan. Sprinkle the top with nutmeg. Bake for 30 minutes or until the top is golden brown. Immediately turn the pan upside down on a plate and let the Monkey Bread slip out. Cool for ten minutes before eating.