Well done to the students who attended the Eir Junior Spider Awards in Croke Park on the 8th May. They represented St.Brigid’s really well and did us all proud.
Parent, Marc Diamond has completed a mural on the bottom lobby. It got the seal of approval from the students and staff. We love it.
St.Brigid’s Greystones Pledge
Respect yourself and others,
The environment and property too,
Be kind to everybody,
And learn things old and new.
Be safe and sound all the time,
Eat healthy fruit and veg,
Tidy up after yourself,
That’s the St. Brigid’s pledge!
Ceolchoirm – Seachtain na Gaeilge 2017
Bhí ceolchoirm againn.
School will close on Friday 7th April 2017, which will be the final day of the school term*
*Unless changes are required as part of contingency arrangements to make up for time lost due to unforeseen school closures. Where contingency arrangements are required a school authority may reduce the length of the Easter break by remaining open up to and including Wednesday 12th April 2017.
School will re-open on Monday 24th April 2017.
School will be closed on Monday 1st May 2017 (Bank Holiday)
School will be closed on closed on Friday 2nd June & Monday 5th June( Bank Holiday)
School will close for Summer Holidays on Friday 30th June 2017
Cool Food School – February 14th 2017
Some lucky students enjoyed a great first lesson with Deirdre from ‘The Cool Food School’ yesterday! While talking about what you can use cauliflower for, one of the boys asked for the recipe for cauliflower pizza that Deirdre mentioned. He suggested that it be put up on the school website. Here is the recipe. We would like to acknowledge the source: Michelle from the Lucky Penny Blog
Grain-Free Cauliflower Crust Pizza makes one approx. 10-12 inch pizza
1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
optional 1 tablespoon ground almond
Desired amount of sauce, cheese for topping, and other toppings.
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dump cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want. I’m not gonna give you measurements for this. You know how you like your pizza – so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!
*3/15 update – If you are using a larger sized cauliflower, up the eggs to 1 egg plus 1 egg white. You want your “dough” to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together.
Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture.
*Disclaimer – the slices will still be kinda floppy, but they shouldn’t be crumbly.
The Irish Times – Thursday 10th November 2016. Innovation in the Classroom
What will learning be like in 2036?
‘Pupils on a pilot project at St. Brigid’s National School in Greystones, Co. Wicklow, are using the WordsWorth Learning Programme for the flipped classroom model.
Instead of the pupils listening in class and then doing the homework, they watch video tutorials outside class and do some interactive exercises to consolidate what they have been taught. The next day, they go back to school and build on what they have learned; they also learn from each other.
‘Using this peer group learning approach means that the students become more involved’, says Orla Teehan, learning support teacher at St. Brigid’s. ‘When they come to me, they feel more confident because they have already done the work at home.’
The school also uses the programme to maintain & improve literacy standards, WordsWorth & similar programmes are likely to become commonplace, although a debate is needed on the role of for-profit service providers in the education system and whether we dance to their tune or get them to work for what we need.
Still, leading educators have advocated for this model including Pip Ferguson of DCU’s teaching enhancement unit and the late Bianca Ní Ghrógáin, a leading innovator in education. Trials with the children at St. Brigid’s learning support unit have shown that the flipped classroom model leads to marked improvements in reading accuracy, reading comprehension and spelling skills.
Welcome to the classroom of the future. This is one of numerous innovations changing how students learn’.
Timetable for after school activities