There's this thing in education - one of the newer fads, if you will, called differentiating instruction.
In theory, it's great. It's basically grouping within a class, but not calling it grouping and actually creating the groups based on interests, learning styles, talents, etc.
I say in theory because every teacher I have ever spoken to about this says it is way too much work to have it happen on a regular basis in a self-contained class. Sort of like creating separate lesson plans for each lesson for each child in your class. Um, nice - in theory.
In reality, we modify it.
It occurred to me that differentiation is rather similar to cooking meals for my family. I start with a base and then change it up to meet preferences.
Just like education today is not the way it was when I was in school, my meal prep is nothing like my mother's. She was of the I cooked it, you eat it mindset. I have too many horrific memories of struggling to swallow tongue. I just cannot inflict that on my family.
Today's recipe comes via just such a differentiated meal.
My husband was having flank steak. I really wanted a salad that had beets. So I improvised.
I took some of the flank steak
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| You can still see the ice in this photo. |
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| The icy beets were delicious. |
I plated it with the greens in the middle with the horseradish steak on top. The horseradish acted as a dressing. Then I arranged the beets and slices of orange.
Really, all very delicious. This is definitely a salad I will make again. The flavors really blended together well.
So, the sad news around here is Fenway busted something in his other leg. I fear it's another ripped ACL. We're off to see the surgeon this afternoon.
He is such a sad pup tonight.
But earlier today, something he was dreaming had him happy!
So, what is dinner time like at your house? Do you "differentiate" or "make 'em eat tongue?"
