Today when goods and far as the class everyone, again was very helpful, everyone is was more into helping with prepping all the ingredients. Getting all the comedian's together, rolling out the dough, very interactive and engage. So for today was a good day for me. I had no issues with any behaviors today. So everything went well, a very good day today the gingerbread cookies Well, they came out but the vegan recipes or the dough was a little bit too sticky for the cookie cutters. So we did make one. But because of the time, we decided to just make one in the rest were just cookie cookie. Well, he looked more like biscuits but they were very good. They were tasty. I think we're learning more about what certain things will rise, you know, our be more. Fluffier. So they are a little bit more fluffier than what a cookie like crispy cookie. If they could have baked a little longer perhaps that would have been A different outcome but they taste good. The kids enjoy them and it was a good day.

Today we decided to make vegan gingerbread cookies gingerbread man. The students today were very good and coming. Along with the recipe, sharing the ingredients measuring out the ingredients, learning how to alter certain ingredients such as like four eggs, instead of using eggs using Being a different binders. We talked about different dividers you could use like, bananas or applesauce. The students are really becoming more independent as far as how to go about, you know, putting together the ingredients for the recipe and very helpful and cleaning up and things like that. So, it's coming along really. Well. Today was a good day. The gingerbread cookies came out. Well, they came out as cookies. He's?

Was a little bit more challenging from one student, that it usually don't have a challenge, which was one of the younger kids usually is not as not focused. And you know, going other things besides participating. He's a lot of in agitation even in the beginning of the class I'm having an item that he did not want to give up and then me a thing about another student kind of bullying bullying him over. It. So it was a little disruptive with that and had to have someone come in and escort them out, because I tried several things, giving them tast and other things, and it's still, it was becoming a challenge trying to get them to focus and work with the recipe. The rest of the students did pretty good. Those who did participate. I like the questions they were asking so that was good and they were very helpful. And making sure that we double check the ingredients, so that we didn't have any issues. And then when we did have our test and it didn't work well, you know, students were able to express how they feel and making it work. So, we did those things and yeah, overall little challenging with the younger one and I don't know what was. He's usually not one to you know, create such a the challenge. It's usually the other Other younger student that he was focused today. And I guess they switch places today. But then again, it's still after Halloween. And I'm quite sure they've been doing a lot of candy, so kind of understandable, but overall, it was a good day.

We decided to make vegan waffles with fruit toppings. So everything was done by scratch. So each student was able to measure out, parts of the ingredients to create the batter. Also learned, how to make the simulation of buttermilk using apple cider vinegar and other ingredients and how that works. They learned also again, how to separate the weak from the dries and then to house you not over. Whip the batter also preparing the flour for the batter, they learned how to each person, got a chance to understand how I sift the flour and what that process is about. And then each student was able to top off, whatever other besides fruit, we had like, cinnamon pumpkin spices to create their own waffle. And yeah, It didn't go great at first, the first Waffle was a test, so we tweak the recipe and then they came out very good.

As far as the class was very engaged, they'd all participated, you know. And even if they did do the gardening, I had an extra assignment which was a paper torn paper, collage on a coaster, you know, for those who weren't interested in getting doing the dirty work, but they all did very well today, no issues, no problems. A very good class enjoyed the participation.

So today, we just did the necessary things to start planting the garden. So we cleaned the garden out today, you know, shrieked up the leaves, pulled up some weeds. They use the rocks that they decorated last week to line the flower bed did a quick lesson on how to route our, you know, to start a route on succulents. We did plan a couple of those and then water the rest of the plants that were already being harvested. So yeah, they did a good job. Cleaning up. Everything.

Participants were engaged and good excitement in working garden. Class went very good today.

Today participants worked on cleaning up garden to prepare for harvesting new crop. Pulled weeds, rake up falling leaves. Lesson on rooting succulents and planted in flower bed. Placed decorated rocks in flower bed.

The class with great today again using different assignments for Alex, who's the youngest in nice to, you know, very challenging as far as keeping his attention span. And so I give him a lot of extra things to do. Each student is participate. So that they are just feeling like you're not part of it. Um, and it would, well, the kids seem to be very much interested now. Now in creating recipes that they have their own. You know they're thinking about Grandma is brownies and someone hit me Sam. One of the students had mentioned, his mom's chili and then Miranda gave me a recipe for something she wants to try. So I think what I'm going to do further on is have them come up with their own recipe that they want to try and we'll see how that goes. So yeah, and went great today, no issues, everything went fine and the crackers came out really good.

Okay, so today we made vegan style cheese. It's our cheese crackers and so that each student was given a chance an opportunity to measure out the ingredients, we created a do and each student was able to, you know, feel the dough, learn, how do how when it sticks to your hands? How you flour the dough? How you keep it from that sticking, we roll the dough out into a pan Platt. E-flat teaching them. That, you know, if the flatter the dough is the crispier, the cracker is also I had opted out to not use the modes that I had originally planned. They were honking Halloween thing modes, but when I try the recipe at home, they were a little bit too thick and they didn't really come out like crackers. So we skip that and just made him square around. Also, the nutritional yeast, I read that it has MSG and for me that I'm sensitive to that. So I looked for and Alternative which was sway sauce. And then we also learned how to calculate difference and since it's not a dry ingredient, how to make it measure or dry ingredient using soy sauce. The crackers came in a good kids, enjoy them and happy. They came out great.

Okay, so today was a good day is for me as teaching. I had some students that were supposed to be in sports. That have somehow wound up in the gardening class because I guess that was only a classroom available. It wasn't an issue. They separately have them do their homework and those who did want to participate in gardening today they did. So, and when will the kids are engaged? They're excited. They ready too. Move forward.

It to think about how we were going to re harvest the garden due to the fact that this time of year, there are not a lot of blooms. So I showed them how we were going to take succulents that are going to be rooted and use, usually just uprooted. And then replant for garden space thinking about some of the seeds that we're going to get to harvest during this time of year. Year. And what would grow fastest, like radish? Things like that and because it was no blooms or anything in the Garden. Today, we decided to make rock art, that would be placed in the garden to bring color to the Garden. So they did rock painting anything that you find in the garden, butterflies dragonflies flowers, things like that.

Today was a good day. We actually did the vegan. Pumpkin spice cupcakes. This was for those who had birthdays in October, which was Alex and Zora. So, basically, it was a lot of ingredients. So, each student got a chance to measure out. The ingredients, we had learned the difference between dry ingredients and wet ingredients and how you mix the two together. When he had filled the cupcake cups and let them bake while they were baking. We were able to watch a round of Junior Chef which they enjoyed once they were done. All the students, get a chance to iced their cupcakes and they came out very good.

Today went good for the students were all engaged. They really were excited about the recipe. Even Alex, who is the one who is pretty much, the one that has a lot of energy and there's one kind of challenges me for his attention. Gave him a lot of things to do today. So that he could continue to focus more on the class and not, you know, get just distracted by other things going on around and the environment. Each student was very young, you know, into it, they really were engaged with a recipe. They asked a lot of questions about, you know, certain ingredients wherever they come from like where pumpkin puree come from, you know, why is it necessary to use salt when you mix any sugar, things like that? So they learned a lot about that. And then it went well for me because they were all engaged. They all got a chance to participate so it was really good thing. They the cupcakes came out really good. So it was a great day.

Today we did the pumpkin spice cupcakes. And I was the honor of the birthdays for October, which was Zora and Alex each. It was a lot of ingredients to the recipe. So each student got a chance to measure out the ingredients that were in the recipe. They got to learn the difference between dry ingredients and wet ingredients and how to use them, you know, some of them learned how to use. the can opener to open up scans also while they were baking and we got a chance to watch a round of Junior Chef, which they enjoyed

Being that it is near a school that I worked at before some of the students are now attending this school. So they remembered me and I remembered them. So it wouldn't weigh all the students seem engaged. They're excited to move forward to see, you know how we're going to mix the gardening with art and everyone was pretty much engaged in participated so went well today

With it being the first day. I just kind of got familiar with the students first introduced to each other, by their name, their favorite color talk about some of the projects that we would be doing throughout the workshop. Shared some of the artwork that I did that involves using elements from Gardens. Then we went to the garden and explored some of the things in the garden that I was not familiar with. Some of the plants that have been started but are dying that we would try to bring back or replant. Also there was a passion fruit tree which students were able to pick some of the right passion fruit and tasted. And yeah and discover different parts of the garden and you know how we were going to cultivate it moving forward.

Today went. Well, you know, I still have younger students that need to constantly given that asked if not the kind of doing other things during class time. That's not part of the cooking class, but you know, I'm learning to that is, what is necessary? So today, the younger ones did prep for the toppings and I gave him a chance to Crunch up like the graham cracker crust and measure out the different. Toppings and cups and things like that. The other students were engaged the way, when today, we did the recipe, but we didn't turn out. As we thought, meaning, like the caramel did not actually taken up in time. It might have been a time issue, or it could have been just one of the ingredients that like totally changed, which was coconut oil. Lemon coconut milk. And it me should've been cooking. It condensed milk but it worked out Miranda one of his students suggested. We just use it as a topping which I like the thing to do is open up to express different ideas or how that alter the recipe. So I'm always looking to that. So that's a good suggestion. And so we just slice, the apples used to the caramel as a glaze top and then using the toppings like graham cracker crust marshmallows and nuts and I yeah it worked out even though we did not get the actual caramel apple, they did learn the first step of how to prepare caramel apples and you know how to insert the stick for dipping the apples and then I showed us demo. So it went great.

If we make caramel apples Beacon style, we prepped ahead, some students like The more younger kids that, you know, need more time to settle in and also to be given a task. So they had tasked of prepping for the toppings that are used on the caramel apples, such as, you know, smashing up, we used brand crack Your crust and cookies and things. For toppings, each student was given a chance to measure out. Some of the ingredients did some staring, we did discover That it didn't work so well, but it was fixed by when the students and she suggested, we just use it as a glaze over the apples. We come work pretty well. Now, I tried this before but I used a different coconut oil. I couldn't find condensed coconut oil, so I think that might have been the problem, but it worked out either way.