Even on hard days, or during hard weeks, I love teaching. I am only a subsititute, but I love being there, every single day I get to be.
Today - I was at the high school, teaching agriculture, and while I was scared going in that I wouldn't be able to help them, the teacher had a great lesson plan, and the day went off without a hitch. And it was a great day - the kids all very respectful.
So as I was leaving school, happy with how the day had gone, I saw one of the kindergarten students I've had several times running down the hall towards me. I "reprimanded him", telling him to stop running in the halls, and he immediately came to a stop, exclaiming "you're coming to my class tomorrow!"
I smiled, responded with "yes I am!"
At that point, he ran over and gave me an amazing hug....
A spontaneous, from-the-heart kid hug.
As I leaned down to return the hug, my heart was smiling, almost as much as this little boy was.
THIS is why I love teaching. The pure, honest excitement and happiness of one 6-year-old little boy. And the fact that he would share that with me, through his hug.
That is a good day, folks.
Thursday, February 28, 2013
Monday, February 25, 2013
Monthly freezer cooking - doing up the favorites!
Having done freezer cooking and prep for my family many times now, we definitely have our favorites. So this month, we decided to do some of our favorites! These recipes are tried and true, and family approved!
Four Cheese Baked Pasta
adapted from The Casserole Queens Cookbook
16 oz box ziti or other tube shaped pasta
14 1/2 can petite diced tomatoes
3 tbsp olive oil
1 cup chopped onions
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded parmesan cheese
1 cup (4oz) crumbled gorgonzola cheese
2 cups shredded mozzarella cheese
1 cup shredded fontina cheese
1 tsp salt
3/4 tsp pepper
Cook and drain pasta. Stir in tomatoes and juices. Pour into a greased 9x13 pan. Set aside.
In a large saucepan, over medium-high heat, saute onion and garlic in oil until soft. Add wine and cook until liquid is reduced by about half (about 4 minutes). Reduce heat to medium and add cream, stirring and cooking until slightly thickened (about 5 miunutes.) Remove from heat, and stir in cheeses. Season with salt and pepper. Pour over the the pasta mixture in the prepared pan, cover with plastic wrap and tin foil. Freeze.
To prepare: Thaw in fridge overnight. Preheat oven to 425. Remove plastic wrap, and replace foil. Bake, covered, for 30-35 minutes, until bubbly. Stir before serving to make sure all the pasta is covered.
note: This is a very rich pasta dish. I prefer to make two 8x8 pans, and serve as a side, rather than a main dish.
.......
Spaghetti Pie
adapted from several recipes, including one from Allrecipes.com
note: Because I only have 3 mouths to feed, I can easily divide this into two 8x8 pans.
These two are two of our absolute favorites from my freezer cooking escapades. I hope that you enjoy. There are a lot of recipes out there, and we've tried many, but these are two that our families ask for over and over! Enjoy!
Four Cheese Baked Pasta
adapted from The Casserole Queens Cookbook
16 oz box ziti or other tube shaped pasta
14 1/2 can petite diced tomatoes
3 tbsp olive oil
1 cup chopped onions
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded parmesan cheese
1 cup (4oz) crumbled gorgonzola cheese
2 cups shredded mozzarella cheese
1 cup shredded fontina cheese
1 tsp salt
3/4 tsp pepper
Cook and drain pasta. Stir in tomatoes and juices. Pour into a greased 9x13 pan. Set aside.
In a large saucepan, over medium-high heat, saute onion and garlic in oil until soft. Add wine and cook until liquid is reduced by about half (about 4 minutes). Reduce heat to medium and add cream, stirring and cooking until slightly thickened (about 5 miunutes.) Remove from heat, and stir in cheeses. Season with salt and pepper. Pour over the the pasta mixture in the prepared pan, cover with plastic wrap and tin foil. Freeze.
To prepare: Thaw in fridge overnight. Preheat oven to 425. Remove plastic wrap, and replace foil. Bake, covered, for 30-35 minutes, until bubbly. Stir before serving to make sure all the pasta is covered.
note: This is a very rich pasta dish. I prefer to make two 8x8 pans, and serve as a side, rather than a main dish.
.......
Spaghetti Pie
adapted from several recipes, including one from Allrecipes.com
![](http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1712841288001_th-1365918558001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1712841288001_th-1365918558001.jpg?pubId=1033249144001" alt="Garlic: Fresh Vs. Powdered" style="height:70px;position:absolute;top:0;left:0;" />){kind=link}
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the ground beef and Italian sausage. Drain. Return meat to skillet and add salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
In a small bowl combine sour cream, onions and cream cheese and set aside.
Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat sauce mixture and sprinkle with Cheddar Cheese.
Cover with plastic wrap and then foil. Freeze.
To prepare: Thaw overnight in refrigerator. Remove plastic wrap, and replace foil.
Preheat oven to 350 degrees F. Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.
note: Because I only have 3 mouths to feed, I can easily divide this into two 8x8 pans.
These two are two of our absolute favorites from my freezer cooking escapades. I hope that you enjoy. There are a lot of recipes out there, and we've tried many, but these are two that our families ask for over and over! Enjoy!
Saturday, February 23, 2013
What a wonderful day....
Today was a beautiful day at home, filled with cleaning, and cooking, and baking... and a lot of relaxation thrown in.
I made two loaves of french bread for tomorrow's cooking extravaganza (freezer cooking day!), a loaf of half wheat bread for everyday, banana bites (not so great), two batches of chex mix, and chicken stock (while poaching chicken for tomorrow.)
Dinner consisted of cube steak parmiagana.
I cleaned the living room, took down the winter decorations, and started to decorate for spring.
I lounged, watching cheesy movies and browsing pinterest in front of the fireplace.
I enjoyed many cups of chai.
I blogged. (:-))
All in all, one heckuva great day.
I made two loaves of french bread for tomorrow's cooking extravaganza (freezer cooking day!), a loaf of half wheat bread for everyday, banana bites (not so great), two batches of chex mix, and chicken stock (while poaching chicken for tomorrow.)
Dinner consisted of cube steak parmiagana.
I cleaned the living room, took down the winter decorations, and started to decorate for spring.
I lounged, watching cheesy movies and browsing pinterest in front of the fireplace.
I enjoyed many cups of chai.
I blogged. (:-))
All in all, one heckuva great day.
think spring?????
Seems like we have gotten a fresh layer of snow every few days for the last month. And I am NOT complaining! It is beautiful after a fresh snow, everything clean and white again! The snowmobilers, ice fisherman, skiers, snow boarders, and snow shoers - are having a GREAT winter here in the northwoods. It's been a typical, wonderful winter.
But today - is a rare day - home all day, just being! So I decided it's time to get the snowmen and valentine things down, and decorate for Easter. But THINK SPRING? Today? With a beautiful snow covered backyard?
But I'm trying.
With the fireplace going, bread baking in the oven, and music on the stereo, I have taken everything down, and I'm dusting, and cleaning, and will eventually put up the beautiful signs of spring all around my home...
The bread for the day is a new French bread recipe - just out of the oven.... house smells amazing. Pinned this off pinterest a long time ago, and never tried it, so today is the day!
http://www.melskitchencafe.com/2008/07/french-bread.html
But today - is a rare day - home all day, just being! So I decided it's time to get the snowmen and valentine things down, and decorate for Easter. But THINK SPRING? Today? With a beautiful snow covered backyard?
But I'm trying.
With the fireplace going, bread baking in the oven, and music on the stereo, I have taken everything down, and I'm dusting, and cleaning, and will eventually put up the beautiful signs of spring all around my home...
The bread for the day is a new French bread recipe - just out of the oven.... house smells amazing. Pinned this off pinterest a long time ago, and never tried it, so today is the day!
http://www.melskitchencafe.com/2008/07/french-bread.html
Thursday, February 21, 2013
On raising a cook....
I remember growing up to watching my mom baking homemade bread when I was a very young girl, a small remnant of her life as a stay at home mom in the 50s and 60s. As I grew older, the baking of fresh bread died with the lessened need for it. All of the other children gone, it was only the three of us then, so baking bread wasn't really necessary. Also, mom had taken a job outside the home when I was only little, so the time for all of that scratch cooking dwindled.
But no matter what my mom made, it was amazing. On special holidays, mom would spend hours making her cloverleaf rolls, light, and fluffy. OH, so good. Everything mom made was amazing. But especially her baking.
Christmas was mom's time to shine, baking dozens of cookies, all different kinds. Cookies that today we make in her memory, to enjoy a little bit of that life.
So I grew up in a kitchen. And so have my kids. Thankfully, I've realized, after losing my mom when I was 36, that you can't wait to share things. You can't wait to teach. You can't wait to share, the recipes, the tips, and the love of cooking and baking.
I think I'm doing better with my second child, my son, then I did with my daughter. But I still cook and bake with her when she comes home, and we share recipes and tips over the phone. But my son, he is a cook. At 15, he loves to be with me in the kitchen, not afraid to try a recipe, or make something new. I love finding him cooking for himself, or showing me a recipe he wants us to try. I have been approached by elderly ladies in our community, handed recipes that my son asked them to give me. Yeah. That ALWAYS makes me smile.
Tonight was a fun night. Baking goodies to send off to my daughter in college via a friend going to visit. Bread in the oven, my son decided that we should make a cinnamon chocolate chip cake that a friend of his brought to a party at our house once. So while he pulled up the recipe, I started on it in the kitchen. It wasn't until the cake was done that he informed me that the original link didn't work, so he just hunted down a recipe that was similar - and it was awesome.
I love that he not only appreciates what I do, but wants to also take an active part. And isn't afraid to hit the web for a fun recipe to try, and dig in. It's good to be raising a cook/baker. Some day, his wife will be happy!
But no matter what my mom made, it was amazing. On special holidays, mom would spend hours making her cloverleaf rolls, light, and fluffy. OH, so good. Everything mom made was amazing. But especially her baking.
Christmas was mom's time to shine, baking dozens of cookies, all different kinds. Cookies that today we make in her memory, to enjoy a little bit of that life.
So I grew up in a kitchen. And so have my kids. Thankfully, I've realized, after losing my mom when I was 36, that you can't wait to share things. You can't wait to teach. You can't wait to share, the recipes, the tips, and the love of cooking and baking.
I think I'm doing better with my second child, my son, then I did with my daughter. But I still cook and bake with her when she comes home, and we share recipes and tips over the phone. But my son, he is a cook. At 15, he loves to be with me in the kitchen, not afraid to try a recipe, or make something new. I love finding him cooking for himself, or showing me a recipe he wants us to try. I have been approached by elderly ladies in our community, handed recipes that my son asked them to give me. Yeah. That ALWAYS makes me smile.
Tonight was a fun night. Baking goodies to send off to my daughter in college via a friend going to visit. Bread in the oven, my son decided that we should make a cinnamon chocolate chip cake that a friend of his brought to a party at our house once. So while he pulled up the recipe, I started on it in the kitchen. It wasn't until the cake was done that he informed me that the original link didn't work, so he just hunted down a recipe that was similar - and it was awesome.
I love that he not only appreciates what I do, but wants to also take an active part. And isn't afraid to hit the web for a fun recipe to try, and dig in. It's good to be raising a cook/baker. Some day, his wife will be happy!
Tuesday, February 19, 2013
I LOVE a 5$ dinner
I love days at home when I can do some cooking. Some....
what is in the fridge/freezer cooking!
Today was one of those days. I had come across a recipe on All Recipes, thanks to their email newslette,r for a hot chicken pocket. Had one half of a large chicken breast to use up, a can of crescent rolls in the fridge, and cream cheese to boot.
The link to the yummy, husband approved recipe:
http://allrecipes.com/Recipe/Savory-Crescent-Chicken/Detail.aspx?ms=1&prop25=106090773&prop26=DailyDish&prop27=2013-02-17&prop28=Feature_1&prop29=Title&me=1#
Cooked up the breast (froze the stock for later), and then took the whopping 15 minutes to put the dinner together. Imagine how great this is for leftover chicken, after boiling for stock, or roasting! Paired it with some cooked carrots and mashed potatoes, and I was able to feed my family of 3 for about 5$.
The breakdown:
Half a breast 2.00 (on sale for 1.99/lb last week, I bought several and froze them individually)
crescent rolls 1.50 (only buy on sale)
cream cheese .75
carrots/potatoes .50
incidentals - negligable (tablespoon of butter, tablespoon minced onion, salt, pepper)
I did not use the crouton topping, and didn't miss it - will not use it next time either!
This was a balanced, complete meal - for only 4.75. Granted, I get potatoes and onions from the grower very cheap, but even with buying those at grocery store prices, you are adding VERY little. This made four chicken bundles - so it would technically feed a family of four. We got one for leftovers. Also, the half breast was actually too much for the recipe - so I have enough chicken salad for someone's lunch tomorrow!
Love finding a super yummy meal like this, with a chance to use leftovers, just what you have in the fridge, and create a home cooked meal for the family. ON A BUDGET.
what is in the fridge/freezer cooking!
Today was one of those days. I had come across a recipe on All Recipes, thanks to their email newslette,r for a hot chicken pocket. Had one half of a large chicken breast to use up, a can of crescent rolls in the fridge, and cream cheese to boot.
The link to the yummy, husband approved recipe:
http://allrecipes.com/Recipe/Savory-Crescent-Chicken/Detail.aspx?ms=1&prop25=106090773&prop26=DailyDish&prop27=2013-02-17&prop28=Feature_1&prop29=Title&me=1#
Cooked up the breast (froze the stock for later), and then took the whopping 15 minutes to put the dinner together. Imagine how great this is for leftover chicken, after boiling for stock, or roasting! Paired it with some cooked carrots and mashed potatoes, and I was able to feed my family of 3 for about 5$.
The breakdown:
Half a breast 2.00 (on sale for 1.99/lb last week, I bought several and froze them individually)
crescent rolls 1.50 (only buy on sale)
cream cheese .75
carrots/potatoes .50
incidentals - negligable (tablespoon of butter, tablespoon minced onion, salt, pepper)
I did not use the crouton topping, and didn't miss it - will not use it next time either!
This was a balanced, complete meal - for only 4.75. Granted, I get potatoes and onions from the grower very cheap, but even with buying those at grocery store prices, you are adding VERY little. This made four chicken bundles - so it would technically feed a family of four. We got one for leftovers. Also, the half breast was actually too much for the recipe - so I have enough chicken salad for someone's lunch tomorrow!
Love finding a super yummy meal like this, with a chance to use leftovers, just what you have in the fridge, and create a home cooked meal for the family. ON A BUDGET.
Monday, February 18, 2013
A creative hiatus!
I know I've been neglecting readers, but after the cookie baking, and this past weekend gone crafting, I simply didn't have time. I was pretty much unplugged for three days, and I loved it. I was gone with a friend for three days of shopping, scrapbooking, and relaxing. And it was good.
I do have an update though. Today was a BIG day. Finally I was able to start MY BOOK! I love writing, and have been trying very hard to write more, at some points every day. Today I was inspired to start writing my book (to be revealed later), and I am SO excited at the start I have. I have the book outlined, and the first chapter completed.
It's been years since I took the time to write, and it's the first time that the idea in my head actually translated to the pen and paper. (Yes, I WROTE it down - with pen - in a journal.) Hoping this week to start typing the book up. I will keep you posted on my progress!
I do have an update though. Today was a BIG day. Finally I was able to start MY BOOK! I love writing, and have been trying very hard to write more, at some points every day. Today I was inspired to start writing my book (to be revealed later), and I am SO excited at the start I have. I have the book outlined, and the first chapter completed.
It's been years since I took the time to write, and it's the first time that the idea in my head actually translated to the pen and paper. (Yes, I WROTE it down - with pen - in a journal.) Hoping this week to start typing the book up. I will keep you posted on my progress!
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