I found out just today that my first proposal to present at a professional conference has been accepted. The first annual Treasure Valley Adjunct Conference has been organized jointly between Boise State University, Northwest Nazarene University, and the College of Western Idaho to showcase the work of adjunct faculty. Presentations can address ways to improve instruction in the classroom or highlight work such as research or creative endeavors which adjuncts have pursued as part of their profession. Click here to see a complete schedule of the event.
I submitted two proposals because I thought it would double my chances of getting accepted. I’m not whether or not my chances doubled, but I am glad to see that one of my proposals was accepted. My presentations will focus on my experience in transforming my statistics class, a subject usually considered dry and boring, into something fun and enticing for students to engage in real learning. What I submitted was just abstract; in reality, I had nothing. Now I need to get busy and put a package together for the conference which takes place on May 15. My consolation is that the semester will have ended the week prior, so that should free up some space in which to prepare. (Note my crossed fingers behind my back as I say that!)
I’ll be sure to update this space with more news as it develops.
This morning I created my overnight blueberry French toast recipe with some minor adjustments. I used strawberries instead of blueberries. Despite my mother’s fascination with the little blue balls of fruit, my interests lie in branching out, trying new things, and experiencing a measure of variety.
The result turned out pretty well, although my mother still raves about the blueberry. I found that I needed to make some small adjustments to the recipe; it wasn’t a simple swap one fruit for another. I did cut the strawberries into small pieces so make them about the same size as the blueberries, but the major deviation from the recipe was the addition of another tablespoon of cornstarch. As it turned out, simply swapping out the blueberries for the strawberries produced a sauce that was far more runny than I recall it being with the blueberries. But the extra tablespoon made the sauce just fine. I wish only that I had a little more of it to put on top, but it was what it was.
And as it was, it was pretty good. I’m not telling Mother that I agree with her in preferring the blueberry in this contest, but I’m also not putting down using strawberry in this recipe. Next on my list is to try the recipe with peaches. And given my mother’s fascination with this dish, she wants me to test those waters soon!
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