Tuesday, Feb. 18 was the date of our Festival du Voyageur fieldtrip! Grades 3-8 participated and took in a variety of workshops at the University of St. Boniface as well as at Voyageur Park. The maple taffy was a big hit! Please check the blogs of all classroom teachers for more pictures.
Some of us, posing with the Voyageur on stilts.
The Lord blessed us with delightful, balmy weather! We were so grateful and thankful! The wonderful weather made our whole day so enjoyable.
A huge thank you is in order as well to the many parent drivers and chaperones, teachers and to our principal, Mrs. McCrea, who all made this day possible.
Wednesday, Feb. 19--The Sights of the Festival! Students dressed like voyageurs or pioneer women and entered a draw for prizes.
Thursday, Feb. 20--The Sounds of the Festival! Thank you, Mr. Badiuk for hosting a fiddling contest and spoon-playing workshops with our students!
The Kindergarten class playing spoons
Friday, Feb. 21--The Tastes of the Festival--plus the "Concours des Meilleurs"! Thank you to the parents for bringing bannock. Thank you as well to Mrs. McCrea and Mrs. Madden, our secretary, who helped to serve the whole school pea soup. We had lots of energy for the fun relay activities in the gym. Merci beaucoup, Mr. Wozney, for running the Voyageur relays in gym class all day!
The team skiing event gave students an idea of what it must have been like for the Voyageurs to work as a team, paddling their canoes in synch with one another.
Voyageur pillow battle!
Students also participated in the Voyageur costume relay and portaging relay. What a fun week we had!
Pea Soup
2 1/4 cups dried split peas
8 cups water
1 large onion
1 cup finely chopped celery
1/4 tsp pepper
1 smoked pork hock (try Miller's meats!) or 1 ham bone
3 medium carrots, chopped into small pieces
Heat peas and water to boiling in stock pot. Boil uncovered 2 minutes; remove from heat and let stand one hour.
Stir in onion, celery and pepper. Add pork hock/ham bone. Heat to boiling; reduce heat and cover and simmer about 1 1/2 hours or until peas are tender.
Remove pork hock/ham bone; trim meat and cut into 1/2" pieces. Stir ham and carrots into soup. Heat to boiling. Reduce heat; cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes.
Bon appétit!
Our "Questions of the Week" will be "Est-ce que tu as des frères et des soeurs?" and a review of "En quelle année es-tu?"
À bientôt,
Mme Christensen
