French

Three little pigs in French 

The Grade Fours wowed the Preps, Year Ones and Year Twos with their rendition of “Les trois petits Cochons.”

At the end of last term, the Year Four classes each presented their version of the play which represented the culmination of a term’s work in the drama room to an enthralled class of younger students. Comments from the students who filed in to watch the performance ranged from: “I like the wolf” to “they speak a lot of French.”

Well done to all the narrators, wolves and little pigs! 

Bon effort!

Anne Vercoe 

Bastille day

The Fête Nationale (National Festivity) or 14th of July is an important day for French people and their sense of belonging in France. It reminds the French people of what happened on the 14th of July 1789. On this day, French men, women and children of all ages, from all over France get together to share their love of freedom, equality to overcome tyranny.

On Bastille Day, people get a day off to spend with friends and family and watch the military parade, like ANZAC Day. In Paris, they parade to the President, and  there is also an Air Parade, like Flying the Colours.People of all ages, adults and children, walk in the street following soldiers and firefighters. They carry blue, red and white flags and lanterns. At the end of the parade there is a firework display at night.

Throughout the week, students learnt about Bastille Day and how the French like to celebrate the 14th of July. Students followed the French tradition of making lanterns in with red, white and blue colours to acknowledge and celebrate the storming of the Bastille prison.

Brookside College celebrated Bastille Day with free crepes for all the students on Thursday the 14th of July. The crepes were served to the primary school children at lunchtime and the secondary school at recess. The HOL cafe created a fantastic gluten and egg free crepe recipe that were served with either strawberry jam or lemon and sugar. Many thanks to Sarah and the HOL team who worked tirelessly throughout the day mixing, flipping and flavouring crepes. The crepes were a huge hit with students with lines stretching around two sides of the Agora. 

Due to popular demand here is the crepe recipe served by HOL on the 14th of July.

Ingredients:

•  2 cups plain flour
• 750mls soy milk
• 1/4 cup Vegetable oil
• 2 tablespoons Golden syrup
• 1/4 cup sugar

Method:

• In a large bowl, whisk together all Ingredients well until smooth and well combined. 
• Heat a medium sized, non-stick pan to medium heat. Once hot, place oil/ butter inside and once hot, add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.
• Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.

Eleanor Kratz, Ann Nguyen, Ann Vercoe