Give that boy extra credit for creative research. As for sources, just make them up. This works remarkably well, especially if the teacher doesn’t know squat about your subject. And never ever tell Ruthie anything you don’t want the world to know.
Very cute! I taught my children how to research from real reference books and the importance of a thesaurus to be able to change the wording enough to avoid plagerism. There was still no internet even when they were in most of their schooling until college. At that time I had already started learning a little programming to help my new lover (then) with his TRS machine. A handheld Sharp that I bought about 10 years later had the same memory as the Tandy (4K).
Most people don’t know enough about chocolate to realize that most of what big chain supermarkets carry has practically none of the healthy cold extracted cocoa. Since it is very sensitive to temperatures, it is seldom used for molding shapes which use other heat treatments to “temper” it.
i_am_the_jam about 11 years ago
He’s got most of it right :D
dennis17 about 11 years ago
Give that boy extra credit for creative research. As for sources, just make them up. This works remarkably well, especially if the teacher doesn’t know squat about your subject. And never ever tell Ruthie anything you don’t want the world to know.
kab2rb about 11 years ago
Actually teacher’s do know of sources, not sure if Internet back then, now teacher’s check out sources.
vldazzle about 11 years ago
Very cute! I taught my children how to research from real reference books and the importance of a thesaurus to be able to change the wording enough to avoid plagerism. There was still no internet even when they were in most of their schooling until college. At that time I had already started learning a little programming to help my new lover (then) with his TRS machine. A handheld Sharp that I bought about 10 years later had the same memory as the Tandy (4K).
vldazzle about 11 years ago
Most people don’t know enough about chocolate to realize that most of what big chain supermarkets carry has practically none of the healthy cold extracted cocoa. Since it is very sensitive to temperatures, it is seldom used for molding shapes which use other heat treatments to “temper” it.
pam Miner about 11 years ago
that must be why American “chocolate” is not full of flavor, but seems a little waxy.