Our trip to puketi forest

 

On Tuesday: kauri class and totara class went to puketi forest. 

And saw a kauri tree and then we saw a  balcony. and saw lots of interesting things. like spiders flowers trees and lots of birds like  fantails. and then we walked back for lunch and morning tea. and then John   told us whats been happening to the puketi forest.  Well he was there and then he showed us some pests. then we went back to school and went swimming. and then we went on some bouncy castles. 

 

 My acorns

Once upon a time Joshua went looking for his nuts.

when all of a sudden he saw no nuts he rubbed his eyes then

he looked again. but he couldn't see them. He ran to look for them 

but no nuts so he walked away sadly and prayed and said please,

I lost my nuts and I couldn't see them so I looked” again and couldn't

see them, so I told to please make me a tree with nuts thank you ”.

The day my taste buds stoped

I tasted a brown, yellow, rocky, buttery scone with a mountain of cream on top. This is with dark poison berry jam and I smelt a delicious berry Scone with cream and crispy crumbs. When i ate it it was

           scrumptious!! 

When it went down my throat it gulped in my mouth and i felt all the crumbs rip apart. I  saw a scone on a plate with  homemade jam and cream that looked like a pile of snow.

It was amazing!

• ​3 cups Edmonds standard flour

• 6 tsp Edmonds baking powder             

• ¼ tsp salt                                            

• extra Meadow Fresh milk

• 75g butter

• 1 to 1½ cups Meadow Fresh milk, approximately

  METHOD

  1. ​Preheat the oven to 220ºC. Grease or flour a baking tray.
     
     

  2. Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
     
     

  3. Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.
     
     

  4. Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk.
     
     

  5. Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft. 

How to play ki-o-rahi

How to play ki-o-rahi

How to play :17  cones and a big drum 1 round ball 7 tall pou Two teams taniwha and ki oma

How to play( Rules): the taniwha have the ball and have to try chucking The ball at the drum to earn points the  taniwha can go in the River awa and out by  the other team ki oma can go in the centre Of the drum but not in the river ki oma can earn points by Touching the pou and ki oma will rip the tags off the taniwha they will only have 3 seconds to chunk the ball at the drum.

How to win: who ever has the most points wins and to score points taniwha throw the ball at the drum and  ki oma earn points by touching the pou with the ball.