#katiew

"Mamas Pho-Tiew." #KaTiew #Pho #FoeHammer #ElfLife https://www.instagram.com/p/CPwYA0VHKb2/?utm_medium=tumblr

Katie Wheeler currently teaches fifth grade in the dual language program at PS 58. She attended the University of Buffalo where she earned a B.A. in French Literature and Language. After graduating from Buffalo, she moved to Grasse, France, where she was an English language assistant at Lycée Alexis de Tocqueville. She went on to earn a Master's in TESOL at CUNY Hunter and taught high school French and English as a Second Language before ending up at PS 58. She is an immensely talented and engaging teacher who knows her students very well, and she very quickly understands how to fill the gaps in their understanding to get them to where they need to be. In addition, she is a test prep genius! At SSW, Katie does individual and group tutoring sessions and runs several test prep workshops.

Zucchini and Haloumi Frittas 1sml onion finely chopped 1 sml fennal bulb finely chopped 180g haloumi grated 3 lrg zucchinis grated lemon rind (to your taste) 3/4 cup flour 2 eggs and 1/4cup milk (and you can add bacon for extra flavor if you want) then just cook them like you would frittas

Ingredients 500g whitencooking chocolate 6 eggs 250g plain flour 200g caster sugar 300g unsalted butter 100g chocolate chips 100g almondmeal Method 1. In a large bowl whisk together the eggs and sugar until light and fluffy. 2. Melt 300g of chocolate with 200g of butter then fold in the chocolate chips, almond meal and flour. 3. Fold the eggs and sugar into the chocolate and flour mixture, then pour the whole mix into your cake tin and bake at 180c for 1 hour. 4. Remove from the oven and allow to cool on a cake rack. 5. Melt together the remaining amounts of the chocolate and butter. Mix well and allow to cool. Pour the ganache over the cooled mud cake.