Tuesday, February 22, 2011

Just 10 more weeks to "P.A.W.S" for AR!

Today we started our 3rd and final AR Term.  Some of the students were able to get a little treat for reaching 100%, 75%, or 50% of their AR goal.  We'll continue to pass these out the rest of the week.  Thanks to the PTC for donating these!

5-E had the most students participate and reach 100%, way to go 5th Graders!

I can't wait to see how many students reach 100% this last term!

Remember, anyone who reaches 100% will receive 10 tickets to use in the raffle at the end of the year.  The PTC has some amazing prizes for you this year!

Keep reading!
Mrs. Fellows

Saturday, February 12, 2011


Thursday, Feb. 17 is the last day for the 2nd AR term.  Let's see how many puppies we can get on the wall!

Mrs. Eding's class has so many puppies!!!  Wow!  Way to go 5-E!

Have you taken a look at the 2nd graders?  They are really working hard to reach their goals too!

Keep Reading!
Mrs. F

Wednesday, February 2, 2011

What to do on a snow day?

The best thing to do on a snow day is...curl up with a good book and a cup of hot coco (extra marshmallows please)!  Here's a great recipe for homemade marshmallows.
Marshmallow Snowflakes
Float these snowflake-shaped marshmallows in cups of hot chocolate.

(adapted from Martha Stewart)


Makes about 100
  • 2 envelopes (each 1 scant tablespoon) unflavored gelatin
  • 1 1/2 cups sugar
  • 2/3 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Vegetable-oil cooking spray


  1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
  2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
  3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
  4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
  5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.