Math and English collide in cuteness

When I was in second grade, we sat at our desks and raced through pages of addition and subtraction problems. As a teacher of English learners, I’m sure my students often wish life could be so easy. However, today’s second graders learn math in an entirely different – and much better – way. They learn the concepts behind the place value work they do. It’s not enough to “carry the ten.” Kids need to understand they are conceptually regrouping ten ones for a single ten. I am not lying when I say I only just realized that’s what I’ve been doing for the last 40 years when I “carried the ten”!

Earlier this week, I was working with a second-grade math group, which included three English beginners: one Israeli, one Korean and one from Bahrain. We were practicing the strategy of “Read-Draw-Write” to solve a word problem. With help, they read the problem and I explained some of the tricky words. Next it was time to draw the problem before writing the equation and answer sentence. They had learned to draw a place value chart with symbols for the tens and ones. I turned to help the Bahraini boy, who had been absent the previous day and needed to catch up. By the time I got back to the Korean boy, he had finished his drawing to illustrate giving away 10 seashells. It looked like this:
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So cute! And so wrong. I had to remind him that by “draw,” we mean draw a place value chart.
He did it, reluctantly, but then he insisted on drawing an arrow back to his original sketch. Fair enough.
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Reminds me of another confused little Korean kid I knew in Laos. Check it out: Korean Math Warriors.

Halloween 2014 – Orange is the New Black

I didn’t realize how cliché our Halloween idea was until I checked Pinterest. Apparently gaggles of girlfriends around the globe dressed in orange scrubs and transformed into the Litchfield inmates of the Netflix show Orange is the New Black. No matter; we rocked it. Like Red on the show, I used a plant to smuggle in some contraband (gum).
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We won the prize for Best Group Costume!
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Bangkok Weekend

This blogpost is about a month overdue, but here you go.

When Tony informed me he had registered for an education conference in Bangkok the first weekend in October, I said, “I’m tagging along.” We took advantage of the 4-day holiday at school to visit Bumrungrad International Hospital for our annual check-ups, and then Tony spent his days learning about technology integration while I got massages, shopped, walked around Bangkok and caught up with a friend. Here is a quick run-down of Bangkok moments that made me smile:

* We celebrated our 22nd anniversary with dinner at one of our favorite restaurants, Soul Food.
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I’m embarrassed to admit our eagerness to visit this restaurant stemmed in part from knowing an excellent pet store is next door. Our babies needed some toys! Guess where we spent more money: the pet store or the restaurant? Here’s a hint.
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* While getting a facial at the Divana Spa, the music made me giggle. The instrumental mix included “Flight of the Bumblebees,” a marching band standard I couldn’t name, “Let Him Live” from Les Miserables, and a few Katy Perry songs..

* There’s something so alluring about a blank notebook, but like icing on the cake, Thai notebooks often feature gobbledy-gook English blurbs on the cover. Irresistible!
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* My friend and teaching mentor, Miriam, met me for lunch at Central Chidlom mall. This is no ordinary food court. The Food Loft features an open kitchen concept with a plethora of delicious options in a hipster setting. Perfect for hanging out for a long chat, which we did. Our “lunch” lasted for four hours!
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* Having a discussion about menopause feels awkward enough. Add to the mix an older Thai gynecologist with limited English. She dropped all her ending sounds and dragged out the long vowels in a high-pitched nasally drone – but with a lovely smile on her face. She discouraged the use of hormones and told me I could control the symptoms with some lifestyle changes. It sounded like this. “Heah in da Eee, we yoo naycha hawmohhh. We exa-sighhh. We ee vegtabohh rainbohhh. Seven cuh-law of vegtabohhh.” (Here in the East, we use natural hormones. We exercise. We eat vegetable rainbow. Seven colors of vegtables.) Fortunately, I saw a second doctor who said, “Yeah, I’m on this hormone, too. If you run out, write me an email and I’ll have the pharmacy send you some refills.” Whew.

Girls Get-away: Udaipur

Just an hour’s flight from Delhi, and I awoke to this view.
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I spent the Diwali weekend in Udaipur with friends from Shanghai, Colleen and Ronna, and their daughters. Col now works in Hong Kong, but Ronna joined the AES staff this year, so we’re colleagues again. Small world!

We stayed at the Radisson Blu, which overlooked the Fateh Sagar Lake.
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Although relatively peaceful by India standards, the pool and restaurant were completely overrun by young children. Fortunately, we were upgraded to suites and had plenty of room to spread out and lounge. We escaped from the noisy restaurant to enjoy leisurely breakfasts outside under a canopy of morning glory.

The staff created Diwali rangoli in the lobby, and we were told to vote on our favorite.
“I like them both,” I said. “I can’t pick.”
“You must,” said a bossy supervisor.
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On our first day, we caught a couple tuk-tuks to the City Palace. Walking to the gate, we had a nice view of the Lake Palace, now a Taj Hotel. A rich lady who attends my yoga class in Delhi had encouraged me to stay there. Last I checked, the cheapest room was about $730 a night … so … yeah.

Ronna and Ava.
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Brenna, you teeny thing, no need to “mind your head.”
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I couldn’t resist hiring a guide at the gate. I am, after all, The Guide Hog. (See my previous post about my Guide Hog Jr.)
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Here’s what we learned: Maharana Udai Singh, 53rd ruler of the Mewar Dynasty, founded the city of Udaipur after a holy man advised him to build his palace on the hill. He started construction of the palace complex in 1559 on the east bank of Lake Pichola, and successive kings added on to the palace for the next 300+ years.

Just nine years after moving to Udaipur, Udai Singh lost his kingdom to Mughal Emperor Akbar (grandfather of Shahjahan, who build the Taj Mahal). In 1572, Udai Singh’s son Pratap led a Rajput army against Akbar’s forces in the legendary Battle of Haldighati. The palace museum features paintings of this battle, as well as a statue of Pratap’s horse, Chetak, wearing an elephant mask. Our guide, Mr. Singh, explained that in battle, neither horses nor elephants will charge a baby elephant. So Chetak’s disguise bought time for his rider. Chetak died in the battle, but despite being fatally wounded, he carried Pratap to safety. The Rajputs later won back their freedom and territory from the Mughals.
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Built of granite and marble, the complex comprises 11 interconnected palaces that reflect European, Chinese, Rajasthani and Mughal architecture with cake-topper cupolas, multi-level balconies, carved lacy screens, gardens, terraces, colonnades, and fountains. A couple sections of the palace now operate as heritage hotels.

According to Wikipedia:

Once India got independence in 1947, the Mewar Kingdom, along with other princely states of Rajasthan, merged with the Democratic India, in 1949. The Mewar Kings subsequently also lost their special royal privileges and titles. However, the successor Maharanas have enjoyed the trust of their people and also retained their ownership of the palaces in Udaipur. They are now running the palaces by creating a trust, called the Mewar Trust, with the income generated from tourism and the heritage hotels that they have established in some of their palaces. With the fund so generated they are running charitable hospitals, educational institutions and promoting the cause of environmental preservation

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A cardboard cutout of Bhupal Singh, paralyzed at the age of 16, tells that he was the first Rajasthani ruler to sign an Instrument of Accession to join the new Union of India in 1948 and the last Mewar ruler to reside in the palace.
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Mr. Singh pointed out that the Mewar people worshipped the Sun God, which explains the big suns displayed on the exterior and interior of the palace.
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Following our tour, we met up with our tuk-tuk drivers and tried to find a shopping street promoted in several guidebooks. The city was bustling with Diwali shoppers and festival preparation.

This lady was decorating the stoop in front of her bangle shop, where Brenna hit the jackpot.
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Holiday shoppers and honking vehicles filled the streets, sidewalks and markets. Amjan, one of the tuk-tuk drivers, stopped a few times to ask if we wanted to get out and walk around. No thanks!
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We saw a sign for “rooftop restaurant,” so we climbed about five flights of steep narrow stairs only to find ONE table at the very top! The owner offered us a menu, but it seemed a bit sketchy.
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Poor Amjan. I could tell he was frustrated that we couldn’t decide what to do. The crowds were too daunting. We finally asked him to take us to an Indian restaurant, where we had a nice late lunch before heading back to the hotel for the rest of the evening. We hunkered down with cocktails and snacks on the hotel’s deck, but before we knew it, Diwali entertainers were setting up a puppet show. Halfway into the show, we realized we were the only adults in the front row.
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The style of puppetry is called “Kathputli,” an artform purported to be more than 1,000 years old. At our puppet show, a man climbed onto the platform and stayed hidden the whole time, manipulating the puppets, while a woman sat cross-legged next to the makeshift theater, drumming and singing along. I thought the puppeteer was playing tunes on a kazoo, but the website PuppetIndia.com illuminated me:

Rajasthan puppets have their own unique speciality. Puppeteers manipulate the puppets with a whistling, squeaking voice and are interpreted by a narrator who also provides the rhythms. The puppets have no legs and movements are free. Their bodies and limbs are made of mango wood and stuffed with cotton. A slight jerk of the string causes the puppets to produce movements of the hands, neck and shoulder. Many puppets hang on one rope: one string tied to the head and other to the waist. The puppeteer makes a loop around his fingers and manipulates the puppet. He takes ghungru (bells) in his hands and plays it according to rhythm. These puppets have a very limited vocabulary, so the movements play a very important part. Puppets are moved towards each other with speed and with swords in their hands in fighting postures. Greetings and salutations are done by bending the puppets and leaving their arms to hang loosely.

Our second day in Udaipur involved a lot of chilling out, followed by our cooking class with Shashi. We returned to Delhi Saturday morning so Col and Brenna catch their flight back to Hong Kong. Before they left, though, we spent a couple hours at a salon getting pampered.

For more photos from our get-away weekend, check out my flickr album: Udaipur.

Cooking with Shashi in Udaipur

It’s no secret that I’m hopeless in the kitchen. Still, I’ve discovered cooking classes provide unique cultural insights and bring a sense of humanity to any place I visit.

When Col and Brenna asked about a cooking class in India, I looked online and found Shashi’s Cooking Classes in Udaipur. It looked a bit amateurish (“For a mouth open dive into the marvelous flavors of Rajasthan…”), but she got good reviews on TripAdvisor.

After a couple confusing phone calls regarding the class time, a tuk-tuk picked us up around 2 p.m. for the short ride to Shashi’s home. Ronna and Ava stayed behind to enjoy the hotel spa (which, unfortunately, turned out to be less than enjoyable). We joined a group from Ireland, who were in good spirits despite getting whacked with Varanasi’s version of Delhi belly during their train journey to Udaipur. (The only thing worse that Delhi belly is Delhi belly on a train.)

We all crowded into Shashi’s kitchen, where she demonstrated how to make masala chai and many delicious dishes. Following along in our photocopied recipe booklets, we stirred, sautéed, dipped veggies into pakora batter, rolled dough into chappatis and eventually sat down to eat it all. My favorites included the potato and onion pakora with mango chutney, aubergine and tomato masala, and the potato parantha. Yum!

Shashi learned English through her interactions with tourists, and although she often pointed to the recipe on the page, she admitted she couldn’t read English. She simply memorized where each recipe was located in the packet! Her life had been hard, but her spirits were high. Growing up in a village, she had only ever cooked in clay pots over an open fire before her arranged marriage brought her to the city. When her husband was murdered by a business partner, she struggled to support herself and her children. Her cooking classes provided the emotional and financial boost she needed. Whereas touristy cooking classes usually wrap up and send participants home, Shashi seemed happy to hang out and chat as the evening wore on. We stayed till almost 7:30 p.m. and likely would have lingered longer, but we knew Ronna and Ava were waiting back at the hotel.

Brenna and Col enjoying their tea.
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Shashi and her amazing box of spices.
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Shiny gets ready to sauté some onions.
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I’m just here for the photo opps.
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Shashi’s son, Ashish (right), is getting married soon, and there was some disconcerting talk about how Brenna was just the right size for Shashi’s nephew.
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Rolling chappatis (which are the same as rotis, in case you’re wondering).
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Full hearts and tummies.
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Here is Shashi’s masala chai recipe:
Serves 1 glass
Ingredients
* 1 glass of milk
* a quarter glass of water
* 2 heaped tablespoons of sugar
* 1 tablespoon of black tea (Indian Darjeeling tea is the best.)
Either
* a pinch of Masala Tea Powder (10 grams each of dry basil, nutmeg, dry ginger, cardamom and black pepper)
Or
* 2 pieces of cardamom
* 4 black peppercorns
* a fingernail of fresh ginger
Method
1. If using the fresh ingredients rather than the Masala Tea Powder, then grind the cardamom, black pepper and ginger roughly in a mortar and pestle.
2. Add all ingredients into a small saucepan and place on the stove.
3. Bring it to a boil, reduce the heat and simmer for approximately four minutes, stirring occasionally. The chai should start to turn a coffee brown color, and you should start to smell the cardamom and other flavors of the masala.
4. Once it is done, pour the tea into a glass through a strainer to remove the tea and other solid pieces left behind.