Point of View practice using Finding Nemo

For the past few weeks, my 5th grade class has been working on Point of View. We've gone beyond simply identifying 1st or 3rd person and are really analyzing how the narrator's/character's point of view/perspective affects the story and the message that readers receive. I found two great clips in Finding Nemo that are great for instruction or practice. I've listed the time that correlates to the clips on the DVD.

Example 1
@ 25:11-25:48 minutes- Nemo is being dumped into the dank in the dentist's office. I had the kids identify the setting and situation from Nemo's point of view/perspective. What does he see? How does he feel? What is he thinking? How did he get here?

@ 25:49-26:00 minutes- In this clip we get a look at the situation from the dentist's point of view. (He says he found Nemo struggling for his life in the reef, and he saved his life.) After watching this clip, the students had a quick discussion about perspective and how the same event can be perceived multiple ways. We then talked about how the perspective changes the story.

Example 2
28:40-29:22 minutes: The dentist shows Nemo (and company) the picture of his niece Darla and explains how Nemo is going to be her birthday gift this year. The other fish explain what happened to her birthday fish last year. I had the kids give me Darla's point of view about receiving a fish for her birthday, and then Nemo's point of view about being given to Darla. 
 

Teachers have to eat: Parmesan Crusted Chicken with Olive Tapenade

Looking for something super easy to make, yet savory? Try this oven baked chicken with olive tapenade topped with a mixture Parmesan and bread crumbs.

What you'll need:
- 2 chicken breasts (split them in half)
- 1/2 cup olive tapenade (I used Wegmans)
- 3 tablespoons bread crumbs
- 2 tablespoons grated Parmesan cheese 
- 2 tablespoons olive oil
- 1 tablespoon thyme
- bunch of fresh thyme sprigs
- 4 or 5 large cherry/vine ripened tomatoes

What you need to do:
1. Preheat the oven to 375. 

2. Lay the sprigs of thyme in the bottom of a glass baking pan. Lay the 4 chicken breasts on top. Cut the tomatoes in half and place the tomatoes in the pan as well. Place the olive tapenade on top of the chicken-- evenly distribute.

3. Mix the bread crumbs, Parmesan cheese, thyme, and olive oil together. Spoon the crumb mixture on top of the chicken and tomatoes.

4. Bake for 30-40 minutes, until chicken is done.

I served mine with spinach & cheese ravioli 

Teachers have to eat: Easy Chicken Marsala

Chicken Marsala is one of those things that I order when out at a nice Italian restaurant, but never attempted to try myself. I just assumed it was too difficult-- especially if I wanted it to taste any good. Then one day I came across a recipe (by Savory Sweet Life) that claimed to not only be good but easy. So I made it and...

  After making it once, I knew I would be making it regularly. I've made it five or six times now, making minor tweaks each time. I think I finally have it to what I consider perfection. I wanted to have a little more sauce for the pasta & veggies yet still maintain a rich taste. If you'd like to check out the original recipe go here; if you'd like my tweaked recipe, keep reading. It takes approximately 15 minutes prep, and 30 minutes cook time.

Here is what you'll need:
- 2 skinless, boneless, chicken breasts
- salt & pepper
- 1/2 cup flour
- a few tablespoons olive oil
- 8 ounces of mushrooms, sliced & cleaned
- 2 tablespoons butter
- 1 cup Marsala wine
- 1/2 cup sherry 
- 1 tub of chicken stock Concentrate (the one I use is by Knorr)
- 2 tablespoons heavy cream

Start by cutting each breast in half, pounding it to make it thinner and liberally sprinkle with salt & pepper.

Next, heat a few tablespoons of oil on medium/medium-high, dredge the breast through flour, and heat two at a time. It took about 4 minutes per side. When each batch is finished, keep warm in the oven.

 

 

While the chicken is cooking, gather your other supplies. I have used "real" wine & sherry, but found it a little more convenient to have the cooking wine on hand, and it tastes really good using this stuff :)

 

 

After all of the chicken is cooked, using the same pan, reduce heat to medium to saute the mushrooms in butter [for about 4 minutes]. Sprinkle with salt & pepper.

 

Next, add the Marsala wine, sherry, chicken stock concentrate, and cream. Stir and simmer to allow it to reduce a little bit. I reduce heat a tad and let it simmer for about 6-7 minutes.

 

 

 I like to serve this with gnocchi-- my pasta of choice, asparagus-- my green vegetable of choice, and a glass of white. It makes a fabulous meal.