Fiona Maynard
2K posts
Fiona Maynard
@fiona39
Mother of teenagers and primary headteacher. Excellent multi-tasker, through necessity rather than choice 🙃
Katılım Şubat 2009
339 Takip Edilen256 Takipçiler
I'm absolutely fuming. Some reckless driver has knocked and killed our cat. Just left poor Pakora in the middle of the road. Thankfully our neighbours came out and looked after him in his final moments. Fuck sake.
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@AvonandsomerRob Hardly ever get takeaways, I don’t think food travels very well regardless of cost.
Cooking at home is so much more economical. And by cooking, that could mean cheese on toast, quick stir fry, bolognese out of the freezer. Small meal early evening is enough for us
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Have you cut down on takeaways due to rising costs?
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🔹🔷🟦 #FridayQuiz 🟦🔷🔹
🔹 Like, share and repost
🔹 Have a go and good luck!
🔹 Share your score below with a gif
🔹 Share the quiz with whoever you want!
Happy #Friday!
docs.google.com/forms/d/e/1FAI…
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@HeidiBriones Cut into strips and stir fry with your veggies. Quick and it doesn’t go as tough as trying to cook a whole one
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@TeamNeither @benonwine I thought this. He didn’t get a mention in the speeches
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@benonwine Its..fine. I don't get the hype either. I think the media like to use it as a case study. The BBC especially can't seem to get their heads around the fact its not a documentary
Also, I thought one of the best performances was Ashley Walters, but weirdly he never gets mentioned
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@Headteacherchat It is non-stop. When my children were primary age (Y4+) I was run ragged. They grew up but then my parents were old and needed support. I reduced my days. Unusual, needed the agreement of Trust directors and my deputy to act up but it’s worked well. I can work and manage my life
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Anon post
How do Heads juggle responsibilities outside of school—for example, children or looking after an elderly family member? It just seems non-stop. Any tips would be much appreciated.
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@smithsmm I had one of these. It a section with a squared background for maths.
When I moved to a room with a dry wipe whiteboard it felt like a huge leap into the future
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I’m not really old or at least I don’t think I am, but this was the board I had in my first classroom and for my first four years of teaching!
Others were jealous because I could prepare the next lesson on the back!
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@ADyscalculia @smithsmm Do you in remember the course we had to do, somewhere after 2001, to reach us how to use Word? There were sessions on how to print, how to copy and paste etc
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@smithsmm So jealous! I just had a single chalk board 😭 And of course we had to hand write our reports 🤣 When I became ICT coordinator, when everyone was converting their old kitchens to ICT suites, I had to teach the whole staff to use Word so that they could type them up instead 🤣
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🔹🔷🟦 #FridayQuiz 🟦🔷🔹
🔹 Like, share and repost
🔹 Have a go and good luck!
🔹 Share your score below with a gif
🔹 Share the quiz with whoever you want!
Happy #Friday!
docs.google.com/forms/d/e/1FAI…
English
@RMatthewsPsych @wesstreeting Unfortunately my mum had much experience of hospital waiting while my dad was alive. When she has to go in she takes provisions and a phone charger now. Last visit was 6.5hours wait. She’s 83
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Our 4 year old had to wait 4.5 hours just to be triaged in A&E last night. She couldn’t move her arm & cried every time she tried to. We were there for almost 7 hours & at no point was she offered any pain relief, water or food.
The NHS is failing patients @wesstreeting
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@BradfemlyWalsh Wait till he starts on mashed potato, lovingly hand peeled and mashed with farm butter and cream..
Not the lumpy Smash served from an ice cream scoop we all had plonked on our plates
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This guy must be tweeting from a locked psychiatric ward, it's the only thing that explains his constantly bonkers posts. No fucking school dinner lady was making custard from scratch back then. Ever. Custard powder has existed since 1837!
Sama Hoole@SamaHoole
Every British school dinner between 1944 and 1980 ended with custard. Real custard. Made in a steel jug the size of a small child. Whole milk, double cream, egg yolks from the school kitchen, a vanilla pod if the dinner ladies were feeling generous, sugar, cornflour. Heated until it coated the back of a wooden spoon. A skin formed on the top by the time it reached the dining hall. Poured over a sponge pudding, a slice of treacle tart, a wedge of apple crumble, a spoonful of jam roly-poly, the flat brown thing called Manchester tart that nobody could quite explain. The custard was the point. The dessert beneath it was a vehicle. The skin on top was either fought over or refused, depending on the child. There was no middle ground. Whole tribal allegiances among nine-year-olds were determined by the custard skin question. By 2010 most British school custards came from a powdered packet, mixed with hot water, containing modified maize starch, palm oil, emulsifier, colour, and a flavour described on the label as "vanilla flavouring (vegetarian)". It does not form a skin. The skin was the egg yolk and the cream coagulating at the surface as the custard cooled. The packet does not contain either. An entire generation of British children has now grown up without the dinner-hall ritual of arguing about whether the skin is the best part or the worst. The argument has been resolved by removing the cause of it. The recipe is six ingredients. The pan is in the cupboard. Try it on Sunday.
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@BradfemlyWalsh @SamaHoole I can definitely say that my 1970s school dinner custard was never threatened by a vanilla pod. I didn’t know that custard wasn’t made from powder until I was an adult reading recipe books
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@SamaHoole It was all powdered custard, you loon. Custard powder has existed since 1837, FFS. My friend's mum was a dinner lady and they all used custard powder. And the idea that working class people were using vanilla pods between 1944 and 1980 is so insane it's practically psychotic 😆
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Every British school dinner between 1944 and 1980 ended with custard.
Real custard. Made in a steel jug the size of a small child. Whole milk, double cream, egg yolks from the school kitchen, a vanilla pod if the dinner ladies were feeling generous, sugar, cornflour. Heated until it coated the back of a wooden spoon. A skin formed on the top by the time it reached the dining hall.
Poured over a sponge pudding, a slice of treacle tart, a wedge of apple crumble, a spoonful of jam roly-poly, the flat brown thing called Manchester tart that nobody could quite explain. The custard was the point. The dessert beneath it was a vehicle.
The skin on top was either fought over or refused, depending on the child. There was no middle ground. Whole tribal allegiances among nine-year-olds were determined by the custard skin question.
By 2010 most British school custards came from a powdered packet, mixed with hot water, containing modified maize starch, palm oil, emulsifier, colour, and a flavour described on the label as "vanilla flavouring (vegetarian)".
It does not form a skin.
The skin was the egg yolk and the cream coagulating at the surface as the custard cooled. The packet does not contain either.
An entire generation of British children has now grown up without the dinner-hall ritual of arguing about whether the skin is the best part or the worst. The argument has been resolved by removing the cause of it.
The recipe is six ingredients. The pan is in the cupboard.
Try it on Sunday.
English