English Notebooks in 5th grade

These are the notebooks children came up with once I gave them a little picture to start their drawings. Some are quite amazing! I'm really proud on how the activity turn out in the end. Have a look and tell me what you think!

See You on Thursday 12th!

Hi, there! How were your summer holidays? Did you have fun with your families? Hope you had the best holidays ever! Can't wait to see you all again and meet the new ones as well. A new school year is just around the corner. See you all on Thursday!

HaPpY SuMmEr HoLiDaYs!

Have a wonderful summer. Enjoy every minute and second with your family and friends! See you all back in September.

2nd grade B sing...

This is the last song we learned in the English Lesson in 2nd grade. Children learned it pretty fast so I decided to make a post with this video to celebrate the beginning of the summer. Enjoy!

And The Winner Is... Mireia!!

Mireia Ramon is the winner of The Fonix competition this year. She is the absolute winner of the 6th grade category of Catalonia.
Today, we were invited to attend the awards ceremony in Barcelona. Mireia got a two-week stay in an English summer camp and a diploma. Congratulations! We are so happy and so proud of you sweetheart! Keep working hard! 

Scones For Breakfast

Today I really enjoyed my breakfast. Look at these delicious scones Pol brought at school; strawberry jam and butter, too! The best scones ever! So yummy! Thanks Pol!

Scones are an English breakfast biscuit. They are slightly sweet, and very tender. Generally, they are made with cream, and can have raisins, or other dried fruits. If you want to make them at home try the recipe below.

• SCONES
  
  Ingredients
  225g/8oz self raising flour
• pinch of salt
• 55g/2oz butter
• 25g/1oz caster sugar
• 150ml/5fl oz milk
• 1 free-range egg, beaten, to glaze (alternatively use a little milk)
  
  
  Preparation method
  1) Heat the oven to 220ºC/425F. Lightly grease a baking sheet.
  
  
  2) Mix together the flour and salt and rub in the butter.
  
  
  3) Stir in the sugar and then the milk to get a soft dough.
  
  
  4) Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  
  
  5) Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well 
  risen and golden.