Lazy days...hopefully not crazy days!
While the temperatures say summer has been here for a few weeks, school is finally out today!
School Notes:
I don't have photos, but have to share the some of my students' reactions to their final project in the classroom. It all began the first week of the school year...
I had each student write a letter to their future self, describing what they wanted to happen during their exciting 6th grade year. Some responses were typically academic (I want to make honor roll, improve my math grade, etc.). Some responses were about home life (I want a bedroom of my own, I want a new bike). Some were very personal (I want to finally have a best friend). But all the responses were heartfelt and gave me an insight into the child as I glanced at their rough drafts. The children did not share their writing (something too scary to do the first week of school). Instead the folded their letters and placed them in an envelope.
Next, the students found a partner and each was given a long length of ribbon. With their partner, they measured each other and cut the ribbon to each partner's height. They placed the ribbons in their envelopes and sealed them.
Today I handed out their envelopes. The excitement zipped through the room when the kids realized what they had in their hands. They quickly jumped up to measure how much they had grown. They were so surprised to see that the ribbon only reached to the middle of their faces! They asked to read their letters aloud and commented on how much they had "grown" academically as well. This made my day and I will definitely do it again next year!
Food Notes:
Weekly Menu with recipes
Saturday - Balsamic/mustard glazed pork chops, grilled yams and a salad of fresh greens.
Make a glaze of 1/3 c balsamic vinegar, 2 Tbs Dijon mustard, 1 shallot (minced). Bring to a boil and simmer until sauce is reduced and slightly thickened.
Rub the pork chops with pepper, salt, onion powder & fresh, chopped rosemary. Grill the chops, brushing them with the balsamic glaze.
Sunday - pasta in homemade, lower-fat alfredo sauce with fresh spinach and saute'd asparagus
In a blender, blend 2 c fat-free milk, 2 TBS flour, 3 oz fat-free cream cheese and 1/2 tsp nutmeg.
Melt 2 TBS butter in a pan; saute 2 cloves minced garlic and the asparagus. After the asparagus is tender crisp, add the milk mixture and stir constantly while it simmers until it begins to thicken. Remove from heat and stir in 1 c of shredded Parmesan cheese. Stir into cooked pasta and fresh spinach..
Monday - Grilled chicken with mango/pomegranate salsa, grilled corn on the cob
Cut up mango, mix with 1 chopped jalapeno, 2 TBS finely diced red onion, pomegranate seeds, a pinch of salt and the juice of 2 small limes. Top with chopped cilantro. Service with grilled chicken and grilled corn on the cob.
Tuesday - Broiled herb steak, potatoes Anna, salad of fresh greens
Marinate the steak (12 hours) in mixture of 1/3 c olive oil, 1/3 c ketchup, 1/4 c soy sauce, 1/3 c chopped fresh basil, 2 tsp dried oregano, 3 cloves minced garlic, 1 tsp crushed red pepper, 1/2 tsp chipotle pepper, salt & pepper.
Wednesday - Salmagundi bake in the crock pot. (adapted from a recipe I received years ago from???)
Brown 1 lb of ground beef. Mix into crock pot with 1 c of brown rice, 2 c. of water, 1 1/2 tsp chipotle pepper or chili powder, 1 can tomato paste, 1 1/2 c. of frozen corn, top with bacon and cook on low for until rice is tender.
Thursday - Bacon, acocado, cheese & tomato panini.
Friday - someone else's turn to cook!
