Over the past year, I've been teaching at CSUEB. The first quarter was amazingly rough on me. 3 grad courses and also teaching one course, needless to say, I wasn't sleeping much. I scraped by, day by day, saw little of anyone and I'm very grateful for their patience and support.
My roommate, Andrea, once asked if I ever slept because I'd still be up when she went to bed at 2 am and I'd be working again when she got up. :-) Aah, the good old days.
Teaching has been getting easier over the past 4 quarters. In fact, during this summer quarter, I taught Math 4012 - Geometry for Teachers for the university and Math 950 - Intermediate Algebra for EOP's Summer Bridge program.
Teaching the SB program was a wonderful experience. Nine students, all disadvantaged youth. Being a part of a system that will enable them to succeed in their future has been rewarding for me. Some of the students are even brave enough to sign up for the university Math 950 I'm teaching in the fall.
I've got one more year to go before getting my Master's degree. Wow...It's been an amazing journey. I want to thank two people, Seth and Valerie. Their support and encouragement when I was feeling overwhelmed helped me through the tough times.
Posted by Karen Looker on Tue, 14 Aug 2007 09:48
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"Freedom is not a concept in which people can do anything they want, be anything they can be. Freedom is about authority. Freedom is about the willingness of every single human being to cede to lawful authority a great deal of discretion about what you do."
—Rudy Guiliani
What the @#$%!!!
Posted by Karen Looker on Fri, 10 Aug 2007 19:40
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SHAVED FENNEL SALAD WITH SMOKED SALMON
Serves 4
2 small fennel bulbs, trimmed
2 tablespoons Meyer lemon juice
� teaspoon sea salt
11/2 teaspoons Dijon mustard
2 tablespoons quality olive oil
Freshly ground black pepper to taste
1-2 teaspoons chopped fennel fronds
4 ounces smoked wild salmon
Meyer lemon wedges for garnish
1. Using a mandoline, shave the fennel against the grain into paper-thin slices. Set aside.
2. In a large bowl, whisk together the lemon juice, salt and mustard. Whisk in the olive oil in a slow stream. Add the pepper and whisk again.
3. Add the shaved fennel to the bowl, along with the fennel fronds, and toss to coat the fennel well. Adjust the seasoning and set aside.
4. On each of 4 plates, arrange one-fourth of the smoked salmon. Next to it, heap one-fourth of the fennel salad, giving it some height on the plate. Garnish with a lemon wedge.
Per serving: 124 calories, 6 g protein, 7 g carbohydrates, 8 g fat, 7 mg cholesterol, 665 mg sodium, 3 g fiber. Calories from fat: 58 percent.
Posted by Karen Looker on Sun, 21 May 2006 00:30
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