ESL & LBS Newsletter December 2011 Volume #30

Northland Adult Learning Centre, Algoma District School Board, 440 Northland Road, Sault Ste. Marie, ON, P6C3N6

Phone: 705-945-7109, Fax: 705-945-7004, Web Site: http://northland.adsb.on.ca

Literacy and Basic Skills/English as a Second Language

Journeys

Announcements

Thanks to all volunteers for help teaching us English and cooking our lunches in

2011

Many thanks to

Doris, Joan, Judy, Darlene, Linda, Ruth, Anne, and

Maria

Wacky Wednesday Winner for Math—Congratulations!!

Rob Davies

Last Class - Dec. 23, 2011 Classes resume - Jan. 9, 2012

Have a safe and happy holiday!

See you in the new year!

Northland

Winter Barbeque at Northland

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Guadalajara Guadalajara is the second most important city in Mex-ico. There are approximately 6 million people . This city is famous for four things: cuisine, mariachi, charreria, and tequila.

Cuisine: Guadalajara is well-known for its diverse cui-sine. tTwo examples of popular dishes are birria de chivo, and Torta ahogada. These two dishes can be found in any restaurant or food stand at most intersections.

Mariachi: Mariachi instrumentation includes the guitar-rón, vihuela, guitar, violins, and trumpets. It is an inte-gration of stringed instruments highly influenced by the cultural impacts of the historical development of West-ern Mexico. Throughout the history of mariachi, musi-cians have experimented with brass, wind, and percussion instruments. In addition, socio-historical factors have influenced the repertoire in terms of the performance of diverse regional song forms as well as the evolution of the performance attire.

Charreria: This sport is similar to rodeo. There are nine kinds of events for men plus one for women. Cala de Caballo (reining); Colas en el Lienzo, or Coleadero (steer tail-ing); Jineteo de Toro (bull riding); Terna en el Ruedo (team roping); Jineteo de Yegua (bareback on a wild mare); Manganas a Pie (forefooting); Manganas a Caballo or (forefooting on horseback); El Paso de la Muerte (the pass of death); Escara-muza (skirmish)

Tequila: Tequila is a spirit made from the blue agave plant, primarily in the area surrounding the city of Te-quila, 65 kilometres northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.

There are three qualities of tequila: Blanco good Reposado better Añejo best

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Christmas Potluck Art Gallery of Algoma

The ESL Class The ESL class has good students and they are very nice and well mannered. The students in the ESL class are fun to be around because I like them. The ESL class and I talk on our breaks, we joke, laugh and have fun. The ESL class went skating and I went with them at John Rhodes. Last year the ESL students went to the bush plane museum. The ESL class is great for trying to make new friends sometimes it’s hard to make friends.

By Joanne

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Christmas Dessert Recipe Directions

1. Preheat oven to 325 F.

2. Butter a 9x13-inch pan and line the bottom with parchment paper.

3. Sift together flour, cocoa powder, baking powder and salt. Reserve.

4. Beat butter and sugar together with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well and scraping down sides of bowl between additions. Add food colouring and vanilla and beat until uniform..

5. Add a third of the flour mixture to the batter, beating until combined. Add half of the buttermilk. Repeat, adding alter-nating ingredients until all the flour mixture and buttermilk have been incorporated..

6. Combine baking soda and vinegar in a small bowl, and stir until it foams. Add to batter and mix jut until fully incorpo-rated. Scrape batter into prepared pan and bake for 45 min-utes or until a cake tester comes out clean. Cool for 10 min-utes and then turn out on a rack, remove parchment paper and cool fully. Reserve.

7. To make ganache, bring cream just to a boil on medium heat. Remove from heat, add white chocolate and let stand, stirring occasionally, until white chocolate is melted and mixture is combined.

8. Place cream cheese in a bowl and whisk in white chocolate mixture a little at a time until fully combined. Place in the refrigerator for 30 minutes or until ganache is cold and slightly thickened.

9. To make peppermint cream, beat cream with sugar and pep-permint oil until it holds soft peaks. Reserve.

10. To assemble, cut cake into 1-inch cubes with a serrated knife. Spoon about 1/3 cup of ganache into the bottom of a large glass trifle dish or decorative bowl. Place half of cubed cake into dish fitting them tightly to make a single layer. Spoon about 1 cup of ganache over caketo make an even layer. Dollop on a little less than half of the peppermint cream, and repeat layers, ending with peppermint cream. Sprinkle trifle with crushed candy canes just before serving.

Serves 8 to 10

Candy Cane Red Velvet Trifle Cake 2 cups all-purpose flour, spooned in and leveled off

2 tbsp Dutch process unsweetened cocoa powder

1 tsp baking powder

1 tsp salt

1.2 cup unsalted butter, softened

11/2 cups sugar

2 large eggs

2 tbsp red food colouring

1 tsp vanilla

1 cup buttermilk

1tsp baking soda

1 tsp apple cider

Cream Cheese & White Chocolate Ganache 1 cup whipping cream

6 oz white chocolate, finely chopped

1 cup deli-style cream cheese

Peppermint Cream 2 cups whipping cream

1/4 cup sugar

1/8 tsp peppermint oil (or to taste)

Garnish 2 tbsp crushed candy cane