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Page history last edited by Amany 11 years, 5 months ago





Graduation Party Time !


What are the ingredients for a perfect Graduation Party ? – all our wonderful participants of course !




But you can't arrive at a party empty-handed !

Flowers, drinks, food, cards, messages, chocolates, music, songs, surprise gifts are all welcome !

(especially chocolates for me !)

So let's get creative. Share your virtual present with the group!

If you can't make it on Sunday – leaving your virtual gift here is your way of being with us !!





Dear BaWers,

This was another fantastic round of BaW. Thank you all for contributing to such success and learning.

As a token of my appreciation, here's my gift for the Graduation Party, my classic codfish recipe. Enjoy!  :-))

Teresa (Portugal)



Oven-baked codfish (Bacalhau assado no forno)

(For 4 people)



2-3 pieces frozen cod (thick)

3-4 garlic cloves

3 dl (1 1/4 cups) extra virgin olive oil (maybe more)

6-8 medium-size potatoes


Thaw the cod for a few hours and place it in an ovenproof dish.

Wash the unpeeled potatoes well and cut them in halves or quarters. You can peel and slice them, if you prefer. Then place them around the cod. Next peel and slice the garlic cloves finely and spread over the cod. Finally, pour the olive oil over the cod and potatoes. Be generous!

Place in a 210 oven for 30-40 minutes (until everything is light brown). Halfway through the baking process open the oven and pour hot olive oil olive oil over the cod and potatoes with a spoon.


"Bacalhau assado" deserves a bottle of good red or white wine

I prefer red. And the more... the better!!!

Here's to your health!  :-)



Dear BaWers

I'd like to share with you my recipe for "arroz doce"

Fernanda (Portugal)


Rice Pudding (Arroz Doce)



One cup of rice, water, 1 thin slice of lemon peel, lemon zest, 1 small pinch of salt, 1 liter of fresh pasteurized milk, 1 can of condensed milk, 1 cinnamon stick, 4 egg yolks, cinnamon powder.



Bring 4 cups of water to a boil (4 times the volume of rice). Add the rice, a pinch of salt, a thin slice of lemon peel, lemon zest (the rest of the lemon), the cinnamon stick, and stir. Reduce heat, cover and simmer for 20 minutes or until rice is well cooked. Add boiling milk. After 5 minutes of boiling add the condensed milk. The final texture should be creamy.

Remove from heat, withdraw the cinnamon stick and the slice of lemon peel and add the egg yolks previously diluted in a little milk. Bring to the boil again, stirring constantly. Add more milk if you think it is not creamy enough.

Pour into a bowl or platter and sprinkle or decorate with ground cinnamon while hot.




I used to live in Spain and learned how to make a great tortilla.  Buen provecho!         And a great big thank you to all the BaWers!           Kerry in Vancouver

If you would like a glass of wine to go with this, go see Teresa - she has a nice bottle of Portuguese red.




My Presents Lucy Yordanova

Dear Web Heads of 2013,

My first present for you is home-made bread. In my country when some dear guests come to our houses or when we celebrate special occasions, we always bake special bread which is called "pitka" The main ingredients are Love and Patience. Participating in this wonderful session of BAW 2013 was for me like making this special bread, I've put a lot of patience and love, but the result is really good, as you can see from the pitka made by me.



My second present for you is a song, a part of international project called "Playing for a change". I have chosen this song called "Satchita" because it shares similar ideas as BAW - participants from different countries, online performance, sharing and joy. Thank you, dear moderators for the wonderful work and dear BAW friends for the sharing and the support. May God bless you. Kisses and hugs. Lucy



My Music Present - Flávia Uhlmann


Dear Bawers, first of all I want to thank all of you for the great course and I'm really happy to now integrate this group of professionals. I've learned a lot and really hope to be in touch with all of you along 2013!


Once upon a time, I had a band, rather a vocal group (1992 until 2005), called Grupo Interação (Interaction Group) whose main objective was charitable and we played in and out of São Paulo (my hometown).


My inspiration to compose songs came in three languages: English, Spanish and Portuguese, in different beats and melodies. The picture below illustrates the group (my husbancd, me, friends Rosana and Nelson) singing songs of our 1st and only CD Emoção de Servir ( Emotion to Serve).


I want to offer you  2 of the songs extracted from the above mentioned CD: Mother Nature, and La Creación, both referring to the power of Nature as we are also part of this incredible world.


So all my best energies to all of you and wish you all a great 2013. See you on BaW2014!!



08 Faixa 08.m4a = Mother Nature (click on Download and wait a little, as the file is a little heavy)


10 Faixa 10 1.m4a  = La Creación


Reflections Reflections



Dear all,

It has been such a pleasure learning new web tools with you. You are all such an amazing company.

I hope this is not the end of our collaboration and I want to give you a piece of my beautiful country - Croatia.

If you happen to visit this part of the world I'd like you to be my guests.

And if you come to my humble home by any chance, I'll give you our traditional unique dessert.



Štrukli are made of only a few ingredients. We would then say that it would actually be very easy to prepare them at home. Try it! Few dishes are so difficult to produce. Why? The explanation is simple. PASTRY. The pastry is stretched on a table surface of approximately 3 square meters and at its thickest part is still thinner than half a millimetre. The rest is easy if you choose a good cheese, fine homemade cream and of course good farmers eggs.

If you want the recipe just let me know!

Oh yes, and some traditional chocolates for  all of you…




Big hugs from Marija.









A toast on your 10th Anniversary!! from Maria Luisa (Mumi) from Lima, Peru


I would not be able to be at the party but I am going to give you something to make a toast. This coctail is called Pisco sour and is made of destilled grapes.


3 parts pisco, 1 part syrup made with 2 parts sugar and 1 part water taken to the boil, 1 egg white, 1 part lime juice, ice cubes.

Shake well until the ice melts and it is ready. Listo!!!!


To all the wonderful people from Webheads 2013!!!!! Cheers!!! Salud!!!!



Sharing a photo - Irina Kuznestova

Dear BAWers! It's been such a pleasure learning lots of new things from you! 

Let me share a couple of photos with you and some story behind the pictures. Spending teacher vacation in rural Russia is unforgettable, you are all welcome!

(pic. #1)

Once daydreaming in the gorgeous forest I unexpectedly noticed this:  (pic. #2)

At that time I didn’t really know what the spider meant but now “the message” is clear - Webheads in Action! They’ve been weaving the web for ten years now and the web design is divine! Each loop, turn and connection is perfect and tailored to the ideals of each participant. Thanks a lot!




And of course... a jar of honey for you... right from the forest!






Happy Anniversary from Sneza!

I have discovered how to use Prezi this year and am delighted to explore it. So once again from me - it's Prezi time!


Best wishes to everybody!


Larisa Olesova 


My Saturday cooking - the Russian pasty. They don't look nice but taste is delicious. No wine or beer unfortunately, just coffee for you my dear BAWers! 







Cholpon Musaeva (India+ Kyrgyzstan)


Dear BaW 2013 coordinators, moderators, guest presenters and all the participants,


It was such a pleasure to be with you, learn together and from you :), it was an unforgettable experience. I hope we will keep in touch for many years ahead. It was such a safe and supportive space for learning where the course designers, coordinators and moderators really demonstrated what learner centered teaching is; where they showed a wonderful example of what 'teach what you preach' is; thank you for always being there for us :). Thank you to all the coordinators, moderators and guest presenters for wonderful live sessions, each of the session was a great success (though could not comment on the  last few sessions), I loved each of them :), so much valuable information, food for thought and inspiration to learn and grow professionally. Thank you to all the participants, my dear course mates for learning together :). Don't feel like saying good bye, just will say see you soon after the course :).


I have studied in India for the last 6 years, but I am from Kyrgyzstan. Therefore, would like to share some information about Kyrgyzstan. It is an ancient country with rich history and culture.

Kyrgyz people are very hospitable and whoever comes to the house, will offer bread, and any kinds of guests welcomed with bread as you can see in the following illustration:


The bread is always there in any Kyrgyz's table or 'dastorkhon' as we call it:



Here is a bowl of boorsoks made by me:



I would like to share the 'boorsoks' recipe with you:


Boorsoks (Kyrgyz traditional bread)




2 cups of flour

1/2 tablespoon of salt

1/4 teaspoon of sugar (optional)

1/4 teaspoon of yeast

1/4 cup of milk (you can also use water instead)

1 egg

1/2 cup of fresh cream or butter

0.5 litres of oil (for frying boorsoks)



Combine flour, sugar, yeast and salt. In a separate bowl bat the egg and stir in milk. Combine the two mixtures, stir them together by adding warm water slowly and knead the dough well until it holds together. The dough should be soft but  not sticky. Cover the dough with warm scarf or a blanket for 2-3 hours. Then make quite small balls and roll them 1/4 inch thick. Cut each piece of dough 1 inch by 2 inches rectangles.


Pour oil into a wok and heat on a medium fire. Once the oil is heated, start frying the boorsoks by putting 5 to 10 boorsoks depending on the size of the wok but make sure that they do not overlap.

Fry the boorsoks until they puff up and become golden brown. Flip the boorsoks over and fry the other side in the same way.


Bon Appetit, dear Bawers 2013!



Historically Kyrgyz people were nomads and our traditional dress symbolizes our beautiful nature, culture, history and way of life.  Lady's clothes consist of a dress with loose skirt and sleeves for riding a horse and a camel, with a vest to cover her breast, back and inner organs safe from the wind, rain, snow and sun.



Here is my former student, Mrs USA Asia 2011, Saltanat, who represented Kyrgyzstan. She is wearing our traditional dress and a headgear for young ladies:



Happy Anniversary!


Tatiana Kharlamova         


Dear BaWers,

Thank you so much for this wonderful session. It was a pleasure to meet you all. Every time I got BaW group messages or participated in live sessions I felt that I was part of the community of real enthusiasts and inspirers. I enjoyed the friendly atmosphere and the company of great people.


Here is our present (team work). My mom cooked it, my aunt and I designed it and I also was an inspirer and coordinator.

We called it “The Fountain of Ideas: BaW 2013” (beef liver pate).



500 g beef liver, cubed

200 g butter

salt and pepper

2 onions

2 spoons sour cream




Enjoy it!



Özlem Zengin


Congratulations to all moderators and the participantsss :)


A warm welcome to everyone from Turkey again.. It was a great pleasure to have a chance to join Baw 2013 and it was great to meet such inspiring and enthusiastic people all around the world. Unfortunately, since I have been terribly ill for the last 10 days, I couldn't join the live sessions but I tried to catch up with everytd nothing :) Now, I am about to start blogging and I will share my blog as soon as it is ready guys... And now, here is my graduation present for you all... A perfect Browniii....Hope you enjoy it ;)








  • 1 cup (225 g) butter, melted
  • 3 cups (600 g) white sugar
  • 1 tablespoon (15 mL) vanilla extract
  • 4 eggs (add one more for a cakier result)
  • 1 1/2 cups (180 g) all-purpose flour
  • 1 cup (70 g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda (to give them a nice crust - omit if you don't want that)
  • 6 oz chopped semisweet chocolate or 1 cup semisweet chocolate chips (180 g)





HAPPY 10TH Anniversary BAW!  I am so happy to have become a member of this wonderful community! Thank you so much for

everything! :)))

Here is a short clip from my "mini Webheads" in animoto wisihing you Happy 10th Anniversary!

All the best!





I decided to send you this flower because I love flowers. I think they represent so much because of what they inspire when you look at them. This one I have in my garden. I feel blessed to have such beautiful specimen so near. I hope you like my present. Thank you for being with me these weeks.




Hi! I'm Maria! I want to share the real song I sang in the Live Session!. "You say goodbye and I say hello"... A new life starts after BaW! Smiles to you all :)





Amany Abdelhameed

Dear baw staff,

I don't have too much to say because I didn't participate actively during the last 5 weeks. i knew that you may continue the course but more slower in the comming days so I promise to be an active student who deserve such wonderful teachers. Hope to accept these white flowers that resemble your great hearts.






Comments (4)

MarijanaS said

at 8:27 am on Feb 17, 2013

Wow, I am now very hungry! Thank you all for these wonderful recepies, photos, videos and descriptions. It really makes BaW an unforgetable journey! :)

sharonbetts said

at 1:47 pm on Feb 17, 2013

This is becoming a wonderful party - I really love all the posts and sharing. Thank you all!

Maria Bossa said

at 6:46 pm on Feb 17, 2013

wowowowow.... yummy yummy to all the food and drinks! wonderful landscapes to all the scenery pics! interesting info about all your countries!! Thank you all for having shared a little bit of you! Smiles, Maria :)

Amany said

at 10:20 am on Feb 18, 2013

Dear Participants,
I lost alot because I wasn't so active during the last weeks but I'll try to see all your production to learn from you. Congratulations on your success using neww tools to empower your teaching.Good luck.

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