This post is just to test how everything else comes together…
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you know you should listen careful to whatever they said earlier.
here is some unordered list and is it not looking good ?
and there must be an option to see how the ordered lists look too. isnt it ?
This post is here so you can see how images look within the content and what you should do to make them look more clean.
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and this image is set with the style class=”right” Suspendisse imperdiet. Integer at justo sed lorem iaculis vestibulum. In sollicitudin sem quis quam. Proin ac nisl at ante aliquet ultricies. Suspendisse tempor lectus vel risus. Aenean in erat sed purus mattis suscipit. Maecenas rhoncus. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Nulla mi odio, rutrum quis, facilisis non, pulvinar ac, lectus.
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Hall forwarded this article on to me, which fits perfectly into so many presentations that I do. Essentially, reporters bounced around the world of Facebook looking at teachers’ profiles, and found them to be on par with middle and high school students. Crude, often inappropriate humor and images, off color jokes and so on.
The crudeness of some Facebook or MySpace teacher profiles, which are far, far away from sanitized Web sites ending in “.edu,” prompts questions emblematic of our times: Do the risque pages matter if teacher performance is not hindered and if students, parents and school officials don’t see them? At what point are these young teachers judged by the standards for public officials?
Reminds me of a comment that wound up leaving on Doug Johnson’s blog entry about copyright. While I agree that we as people should be able to have whatever the heck we want on our Facebook page, we aren’t merely people.
We’re educators.
Is that being overly dramatic? Of course it is, and I 100% mean it to be. Pure and simple, we’re more of a role model than Barry Bonds, Britney Spears or Jay Z will ever be. Quite simply, we represent the good guys, the ones who have the best interests of the students in mind, the ones who care enough to stick with them and help them learn whether they like it or not. And that, if for no other reason, means that we need to be careful how we represent ourselves in public. And yes, online is public 
It’s a major concern to me, because how can a teacher tell a student with any credibility at all that they should clean up they’re MySpace profile, if their own has racy pictures or crude jokes on it? It’s just hypocritical.
The easy solution is to just keep it private. The problem is, many teachers (just like many students) don’t know how to do so. As the reporters discovered, privacy is pretty relative.
Like several other teachers interviewed, Webster said she thought her page could be seen only by people she accepted as “friends.” But like those of many teachers on Facebook, Webster’s profile was accessible by the more than 525,000 members of the Washington, D.C., network. Anyone can join any geographic network.
Oops.
Typically I ask students whether they’d be willing to show their Facebook profiles to their teachers. So let’s turn it around…
Would you be willing to share YOUR online profile (Facebook, MySpace, Xanga, etc…) with your students??
Welps, this post has nothing to do with PLN’s, education, Web2.0, or technology (are crock pots considered ‘technology’?). But tonight, a friend of mine hosted her annual chili cookoff and for the first time I decided to compete. There were 13 other entries to contend with, but low and behold, when the dust settled adn votes were counted, guess who’s chili reigned supreme? That’s right! My chili, “The Parting of the Red Chili” took home the ribbon (which was actually an inflatable chili). Just in case you were wondering about the name, just consider it a celebration of the end of Passover.
So a few people on Twitter asked for a copy of the recipe so I figured no better place to post it than here. For the record, it’s a combination of several recipes on the internet that I drew inspiration from, but the base of it was “Dago Reds Wop ‘n Good Chili“, so full credit goes out that way. If you do decide to make it, get yourself a good movie or something, because it’s gonna be a while (about 4 hours from beginning to end)!
The Parting of the Red Chili
Ingredients:
Chop the London Broil into smallish cubes. Add to heated skillet with 2tbs of Wesson oil. Burners should be on Medium-Low. Cook meat until it is lightly brown. Be VERY careful not to cook the meat too long. Keep the heat down and cook it for no longer than 4 minutes. If you cook the meat too much now, it will be overcooked and tough by the end of the recipe. Drain and add beef to large stock pot. Repeat the same process for the sausage. Chop the sausage up rather finely as it cooks. Once again, be careful not to overcook it at this point. A little pink showing is ok, as we’ll be cooking it for 3 more hours.
Use an extra large stock pot or you’ll likely get splatters as the chili boils. Turn heat to low and combine the meat, sausage, chicken stock, tomato sauce, V8, onion powder, 1tbs garlic powder, and 2 tbs Chili powder.
Stir and cook uncovered for 90 minutes. Stir gently every 15 minutes throughout the rest of the recipe, ensuring that there is nothing sticking to the bottom of the pot and spices are absorbed throughout the sauce.
90 Minutes in - 1st Drop: Add 2 tbs of chili powder, 5 tsp cumin, Accent and 1 tbs Tabasco
120 Minutes in - 2nd Drop: Add 1/2 tbs Tabasco, 1/2 tbs of New Mexico hot chili powder, 1 tbs chili powder and salt to taste (just under 1 1/2 tbs seemed about right to me)
150 Minutes in - 3rd Drop: Mix 5 tsp arrowroot with a few tbs of water to form a paste. Add to the pot along with 1tbs garlic powder, brown sugar, 1/2 tsp cumin, 1/2 tbs of New Mexico hot chili powder, salt to taste (about 3/4 of a tbs tasted perfect to me).
Continue cooking for another 30 minutes. At this point, the sauce should be nice and thick. If it seems to runny, let it continue to simmer on low heat for another 15 minutes maximum. It will thicken even more as it cools down to be eaten.
Garnish with shredded cheese, sour cream or green onions and enjoy!
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