Outschool approved

Good news today! I got notification that I’ve been approved to teach classes online on Outschool. This was a long process, because they run background checks to ensure you’re eligible to teach children (i.e. have no relevant criminal convictions), and since Outschool is based in the US, they use a third party company to run checks with the Australian Federal Police. Which means that all the paperwork shuffling takes a long time. Anyway, my checks have all come through clean, and I can now start the process of listing classes that I want to teach on Outschool. I have to complete a couple of training modules first, and then come up with lesson plans.

This is all great because it’s going to be a way that I can bring in some more income to supplement the relatively small amounts I’ve managed to make so far selling my photography. Hopefully that will go up as well when markets start up in earnest after COVID, but I think Outschool will be more reliable.

Earlier this morning I restarted my exercise routine, by going for a jog around the neighbourhood. Rather than get straight into a 5k run on a flat track, I decided to do a run around a couple of large street blocks for more interesting scenery. The disadvantage is that it’s up and down hills, although the route I chose is mostly fairly gentle, especially compared to some other routes I could take around here. I used to run this route a few years ago, and at that time found it a bit of a struggle to keep going all the way home on the final long uphill stretch. But today I found it fairly easy going, so I think the running I did a few months ago has improved things and not worn off completely yet. Phew! The route today was 2.2 km, so I’ll work back up to 5k runs again over the next week or two.

After the run, I walked up to the supermarket to buy some flour, for baking sourdough. I started with feeding my starter yesterday (with wholemeal flour), then realised I didn’t have any plain flour left to make up a loaf. So I had to get it today before making the dough. I decided to get a large 5 kg bag, and a plastic storage tub to put it in. This is baker’s flour, which should have more gluten in it for making bread, compared to plain flour. So we’ll see how much difference that makes in the final loaf, which I’ll bake tomorrow morning.

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