Adam and I want to wish a speedy recovery for our Uncle Dennis - he is a faithful blog reader, and has just undergone surgery. We hope you feel better soon, and can't wait to see you over the holidays! (see picture - far left...Thanksgiving 06)
Thursday, October 30, 2008
Uncle Dennis
Adam and I want to wish a speedy recovery for our Uncle Dennis - he is a faithful blog reader, and has just undergone surgery. We hope you feel better soon, and can't wait to see you over the holidays! (see picture - far left...Thanksgiving 06)
Tuesday, October 28, 2008
Dinner Recipe
I don't usually post recipes two days in a row, but I had to share this very simple and quick dinner...we had it tonight after I pulled myself away from working in my classroom. For now, the recipe - but warning: it's very garlicky. You may want to try 1 clove if you don't love garlic. Adam loved it with two, and I was thinking it was a bit strong. Enjoy!
Fettucine with Peas and Ham
1 (9 0z.) pkg. fettucine
1 Tbsp. butter
1-2 cloves fresh garlic or 1 tsp. bottled garlic
1 c. frozen green peas (I used 1/2 c. and it was fine)
2/3 c. half and half
1/4 cup shredded fresh parmesan (use the real deal, parmigiano-reggiano, not Kraft)
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 c. thinly sliced reduced-fat ham, cut into 1/4 inch strips
Cook pasta according to package directions along with 1/4 tsp. salt, omitting fat. Drain. While pasta cooks, melt butter in a large non-stick skillet over medium heat. Add garlic, cook 1 minute, stirring constantly. Add frozen peas, half and half, cheese, pepper, and remaining salt. Bring to a simmer. Cook for 3 minutes, stirring frequently - do NOT allow mixture to boil! Stir in pasta and ham. Thicken with more cheese, if necessary. Yield: 2 good sized servings or 4 smaller.
Calories: 361 Fat: 11/7 g. Carb: 42.2 g. Fiber: 4.2 g. Chol: 94mg Iron: 3.2 mg Sodium: 556 mg Calcium: 148 mg Weight Watchers Points: 7
*recipe courtesy Brys Estate Vineyard and Winery
Fettucine with Peas and Ham
1 (9 0z.) pkg. fettucine
1 Tbsp. butter
1-2 cloves fresh garlic or 1 tsp. bottled garlic
1 c. frozen green peas (I used 1/2 c. and it was fine)
2/3 c. half and half
1/4 cup shredded fresh parmesan (use the real deal, parmigiano-reggiano, not Kraft)
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 c. thinly sliced reduced-fat ham, cut into 1/4 inch strips
Cook pasta according to package directions along with 1/4 tsp. salt, omitting fat. Drain. While pasta cooks, melt butter in a large non-stick skillet over medium heat. Add garlic, cook 1 minute, stirring constantly. Add frozen peas, half and half, cheese, pepper, and remaining salt. Bring to a simmer. Cook for 3 minutes, stirring frequently - do NOT allow mixture to boil! Stir in pasta and ham. Thicken with more cheese, if necessary. Yield: 2 good sized servings or 4 smaller.
Calories: 361 Fat: 11/7 g. Carb: 42.2 g. Fiber: 4.2 g. Chol: 94mg Iron: 3.2 mg Sodium: 556 mg Calcium: 148 mg Weight Watchers Points: 7
*recipe courtesy Brys Estate Vineyard and Winery
Monday, October 27, 2008
Cheesecake Recipe
Tonight I had my monthly book club meeting, and I was the one who brought dessert. I like cooking pretty much anything, but desserts are my specialty. I don't make them too often, but I love doing it. This month, we read the book TWILIGHT which is loosely based on vampires (sounds crazy, I know, but just read it!) where the main character is extremely pale and (obviously) vampires want to drink her blood. SO, I made vanilla bean cheesecake with raspberry sauce, to tie in with the color scheme. Ann was a fabulous hostess, and I had a wonderful time! Here's the recipe for the sinful cheesecake:
New York Cheesecake with Raspberry Sauce
CHEESECAKE
1 3/4 cup graham cracker crumbs
1/3 c. butter, melted
1 1/4 c. sugar
3 pkg. cream cheese, softened
2 tsp. vanilla
3 eggs
1 c. dairy sour cream
WHIPPED CREAM TOPPING
1 c. heavy whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
RASPBERRY SAUCE (make a double batch and freeze! Great on waffles or ice cream)
**Takes a long time to make, so plan ahead
1 pkg. (10 oz.) frozen raspberries
1/2 cup sugar
3 Tbsp. lemon juice
1 Tbsp. orange liqueur (or splash orange juice)optional
1 tsp. cornstarch
Make the raspberry sauce first...OR do it while cheesecake is cooling:
For raspberry sauce, combine berries, sugar, and lemon juice, and if desired orange liqueur in a large saucepan. Bring to a boil; reduce heat, and simmer uncovered 5 min. or until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan, by stirring frequently and using the back of a spoon to squeeze out juice. Discard pulp and seeds (although some will escape through the strainer...it's ok.) Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1-2 minutes or until thickened. Store in refrigerator up to 3 days.
1. Combine graham cracker crumbs, butter, 1/4 cup sugar. Press on bottom and 2 1/2 inches up the side of an 8 or 9 inch springform pan. Set aside.
2. In a large bowl or KitchenAid mixer, beat cream cheese, remaining sugar, and vanilla on high speed, until creamy. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan.
3. Bake at 350 for 50-70 min. (depending on oven)or until center is set. Turn off oven, leaving door slightly ajar, and leave cheesecake in oven for one hour.
*While cake is finishing up, beat 1 c. heavy whipping cream, 2 Tbsp. sugar, and 1/2 tsp. vanilla on medium speed until stiff peaks form. Cover and refrigerate.
4. After one hour in open oven, remove cheeecake from oven and cool completely. Chill four hours or overnight. About an hour before serving, spread whipped cream evenly over cheesecake. Refrigerate again until ready to serve. Upon serving, drizzle a generous amount of raspberry sauce over the cheesecake pieces. Serves 12 with good-sized pieces.
Enjoy it!! It's excellent, and a definite crowd-pleaser!
New York Cheesecake with Raspberry Sauce
CHEESECAKE
1 3/4 cup graham cracker crumbs
1/3 c. butter, melted
1 1/4 c. sugar
3 pkg. cream cheese, softened
2 tsp. vanilla
3 eggs
1 c. dairy sour cream
WHIPPED CREAM TOPPING
1 c. heavy whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
RASPBERRY SAUCE (make a double batch and freeze! Great on waffles or ice cream)
**Takes a long time to make, so plan ahead
1 pkg. (10 oz.) frozen raspberries
1/2 cup sugar
3 Tbsp. lemon juice
1 Tbsp. orange liqueur (or splash orange juice)optional
1 tsp. cornstarch
Make the raspberry sauce first...OR do it while cheesecake is cooling:
For raspberry sauce, combine berries, sugar, and lemon juice, and if desired orange liqueur in a large saucepan. Bring to a boil; reduce heat, and simmer uncovered 5 min. or until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan, by stirring frequently and using the back of a spoon to squeeze out juice. Discard pulp and seeds (although some will escape through the strainer...it's ok.) Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1-2 minutes or until thickened. Store in refrigerator up to 3 days.
1. Combine graham cracker crumbs, butter, 1/4 cup sugar. Press on bottom and 2 1/2 inches up the side of an 8 or 9 inch springform pan. Set aside.
2. In a large bowl or KitchenAid mixer, beat cream cheese, remaining sugar, and vanilla on high speed, until creamy. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan.
3. Bake at 350 for 50-70 min. (depending on oven)or until center is set. Turn off oven, leaving door slightly ajar, and leave cheesecake in oven for one hour.
*While cake is finishing up, beat 1 c. heavy whipping cream, 2 Tbsp. sugar, and 1/2 tsp. vanilla on medium speed until stiff peaks form. Cover and refrigerate.
4. After one hour in open oven, remove cheeecake from oven and cool completely. Chill four hours or overnight. About an hour before serving, spread whipped cream evenly over cheesecake. Refrigerate again until ready to serve. Upon serving, drizzle a generous amount of raspberry sauce over the cheesecake pieces. Serves 12 with good-sized pieces.
Enjoy it!! It's excellent, and a definite crowd-pleaser!
Tuesday, October 21, 2008
Jerry Seinfeld's Halloween!
Jerry Seinfeld wrote a children's book about Halloween a few years back...watch this video to see the book's pages and hear Jerry reading it aloud - it's hilarious, and will bring back many memories!
Sunday, October 19, 2008
Saturday Night
This past Saturday night, Adam and I met his brother Aaron and our sister-in-law Heather at "Hopcat," a newer bar/restaurant/brewery downtown Grand Rapids. While Heather and I didn't have such good luck with our food choices, the guys really enjoyed theirs! It was nice to catch up and get out of the house.
Saturday, October 18, 2008
October at the Hubner House
What a beautiful fall we are experiencing! Here are some recent pictures of the yard and house!
The "Michigan" room - 4 season porch. Our favorite room in the house!
the front of the house with the changing leaves in the backyard!
A little fall decor...pumpkins, mums, and cornstalks!
our woodsy backyard
not the greatest photo, but you can see the color!
I caught Kiki just as she was eating some grass - cool picture! Cone-free Kitty.
The "Michigan" room - 4 season porch. Our favorite room in the house!
the front of the house with the changing leaves in the backyard!
A little fall decor...pumpkins, mums, and cornstalks!
our woodsy backyard
not the greatest photo, but you can see the color!
I caught Kiki just as she was eating some grass - cool picture! Cone-free Kitty.
Thursday, October 16, 2008
What I'm LOVING right now...
J. CREW SWEATERS: I am CRAVING this cozy sweater and t-shirt combo. I find myself craving comfortable and practical clothes this time of year...I can't WAIT to get home and change out of my work clothes at the end of the day.
MY FABULOUS STUDENTS: My class is so wonderful this year...I've written that before, but I am blown away by what I am getting out of them! Especially writing...they are amazing. We're smack in the middle of MEAP testing right now, and they are handling it so well. I have been able to try so many things with them this year, and my latest obsession is finding brain-stimulating activities, games that they can work on with me, as a group, or by themselves. I am striving to NEVER let them get bored and to always be thinking. It's a lot more work on my part, but it feels so much better at the end of the day...knowing I am making a difference, slight as it may be! It is a blessing to love your job, and I can't imagine doing anything else.
ORANGE: My accent color of choice in our house is orange...I am quite smitten with it right now. We have been rearranging furniture and accessories, and trying to create a smooth transition among rooms, color-wise. I am in search of an inexpensive, non-shedding dark orange throw blanket for the living room...
BOOKS: I think I've read over 15 books in the last two months...some were chapter books for school, others for my personal pleasure. I have hardly turned on the tv...and it is a good feeling. I just finished the "Twilight" series, and it was WONDERFUL! I can't recommend it enough. I own the books, if anyone wants to borrow them!!
COSTA RICA: Adam and I saw an IMAX movie on the Amazon, and it inspired us to revisit our thoughts of a Costa Rica trip...if the job situation works out well, we'd like to go over spring break. Research has told us that April is pretty much the perfect month to visit! If this April doesn't work, we'll wait until next year.
Tuesday, October 14, 2008
Check out this blog!
http://foregone-conclusions.blogspot.com/
I had to share this blog...while it's slightly naughty, it's hilarious...it came from a co-worker of my sister Lindsay.
I had to share this blog...while it's slightly naughty, it's hilarious...it came from a co-worker of my sister Lindsay.
Monday, October 13, 2008
Pizza Recipe
Today was a great day at work, and I came home inspired to do some cooking. Tonight we made homemade 3-meat pizza, and I have to share the sauce recipe...so easy and very good. After dinner, Adam and I sat together on the love seat and read our books, every once in awhile looking up and seeing the gorgeous leaves through our picture window. That sounds a bit corny, but it is just breathtaking right now in our back yard. It was a bit unlike us to sit together reading, but it was actually really nice. :) Adam is reading War As They Knew It, and I'm reading The Lace Reader. We'll keep you posted on how they turn out.
3-Meat Homemade Pizza
1 loaf frozen bread dough, thawed overnight in the refrigerator in a covered container
Pepperoni - 12-15 slices of small size
6 slices bacon, cut into pieces and fried/drained
2 slices thin deli ham, cut into pieces
shredded mozzarella cheese (not quite one med. bag)
Pizza Sauce
*This makes a somewhat chunky sauce - puree if you like it thinner. Make a double batch and freeze half for up to a month! Can be made a day or two ahead.
1 tsp. olive oil
1/4 c. finely chopped onion
1 garlic clove, minced
1/4 c. white wine
2-3 Tbsp. tomato paste
1 tsp. dried oregano
1/8 tsp. freshly ground black pepper
1 (14.5 oz.) can crushed tomatoes, undrained
1 Tbsp. chopped fresh basil (I used about 3 Tbsp.)
1/2 tsp. or more balsamic vinegar (I used at least 1 Tbsp.)
(this recipe works best if all of your ingredients are chopped/opened/ready when you start)
Heat a large saucepan over medium-high heat. Add olive oil. Add onion to pan and saute 3 min. or until tender, stirring often. Add garlic to pan, saute 30 seconds. Stir in wine - cook 30 seconds. Add tomato paste, oregano, pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat. Stir in basil and vinegar. Set aside.
Spread thawed bread dough thin but wide enough to cover most of a greased cookie sheet (this was a pain and takes forever, FYI, but keep at it) and bake the dough at 350 for 10 minutes. Take dough out of the oven and spread a layer of pizza sauce on it. Add a very thin layer of shredded mozzarella. Place meat toppings over thin cheese layer and then add another thin layer of cheese. Bake 20-30 minutes longer. Cut into squares and serve!
*Sauce recipe courtesy Cooking Light
3-Meat Homemade Pizza
1 loaf frozen bread dough, thawed overnight in the refrigerator in a covered container
Pepperoni - 12-15 slices of small size
6 slices bacon, cut into pieces and fried/drained
2 slices thin deli ham, cut into pieces
shredded mozzarella cheese (not quite one med. bag)
Pizza Sauce
*This makes a somewhat chunky sauce - puree if you like it thinner. Make a double batch and freeze half for up to a month! Can be made a day or two ahead.
1 tsp. olive oil
1/4 c. finely chopped onion
1 garlic clove, minced
1/4 c. white wine
2-3 Tbsp. tomato paste
1 tsp. dried oregano
1/8 tsp. freshly ground black pepper
1 (14.5 oz.) can crushed tomatoes, undrained
1 Tbsp. chopped fresh basil (I used about 3 Tbsp.)
1/2 tsp. or more balsamic vinegar (I used at least 1 Tbsp.)
(this recipe works best if all of your ingredients are chopped/opened/ready when you start)
Heat a large saucepan over medium-high heat. Add olive oil. Add onion to pan and saute 3 min. or until tender, stirring often. Add garlic to pan, saute 30 seconds. Stir in wine - cook 30 seconds. Add tomato paste, oregano, pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat. Stir in basil and vinegar. Set aside.
Spread thawed bread dough thin but wide enough to cover most of a greased cookie sheet (this was a pain and takes forever, FYI, but keep at it) and bake the dough at 350 for 10 minutes. Take dough out of the oven and spread a layer of pizza sauce on it. Add a very thin layer of shredded mozzarella. Place meat toppings over thin cheese layer and then add another thin layer of cheese. Bake 20-30 minutes longer. Cut into squares and serve!
*Sauce recipe courtesy Cooking Light
Sunday, October 12, 2008
Fall is Here!
Hi Everyone - on Saturday, my mom and I enjoyed the gorgeous fall morning and walked around downtown Rockford. We went to the farmer's market (squash, apples, and pumpkins!) and shopped a bit, followed by a late breakfast at Arnie's. It was honestly a picture-perfect morning with the leaves changing and sun shining. Afterward, Adam and I worked around the house and yard, and then I made chicken wing dip for a little party at our neighbor's house (notice I'm not mentioning the wasted time we spent watching the Michigan game??)
At the Cox's party, we were able to meet and hang out with Jair Jurgens, "JJ", who is currently the starting pitcher for the Atlanta Braves, and also a former Detroit Tiger! He lived with the Cox family when he was a W. Michigan Whitecap...he and his girlfriend Crystal were in town for the weekend. We really enjoyed meeting JJ and all the Cox's friends, and had especially great conversation with the Reichert's, our other next door neighbors. We can't say enough how much we love our neighbors - they are wonderful.
Sunday was spent reading and cleaning (Adam did the garage and cars, I did the inside of the house) and we rearranged furniture in the living room...it looks a lot bigger, and I think better! We're enjoying dinner from the grill tonight, along with some ribs that Dave Reichert next door smoked for 5 hours today - we smelled it all day, and I'm SO glad he shared the end result with us!! :)
Oh - and Kiki's cone is off. Yay! All in all, it was a relaxing weekend, and this week looks to be the same...not much going on.
At the Cox's party, we were able to meet and hang out with Jair Jurgens, "JJ", who is currently the starting pitcher for the Atlanta Braves, and also a former Detroit Tiger! He lived with the Cox family when he was a W. Michigan Whitecap...he and his girlfriend Crystal were in town for the weekend. We really enjoyed meeting JJ and all the Cox's friends, and had especially great conversation with the Reichert's, our other next door neighbors. We can't say enough how much we love our neighbors - they are wonderful.
Sunday was spent reading and cleaning (Adam did the garage and cars, I did the inside of the house) and we rearranged furniture in the living room...it looks a lot bigger, and I think better! We're enjoying dinner from the grill tonight, along with some ribs that Dave Reichert next door smoked for 5 hours today - we smelled it all day, and I'm SO glad he shared the end result with us!! :)
Oh - and Kiki's cone is off. Yay! All in all, it was a relaxing weekend, and this week looks to be the same...not much going on.
Friday, October 10, 2008
Friday, Finally!
This was a great week, but probably the fastest week I've ever experienced. Work was great, and I was able to plant all my bulbs! I am really hoping they come up in the spring. :)
I'm unusually tired for a Friday night, so I'm sitting on the couch, reading book #4 of the Twilight series, watching HGTV, and drinking green tea. Adam went to visit some friends, and it's just Kiki and I tonight. Tomorrow we have no plans, and I'm so glad...hopefully we'll get some more yard work done and we can enjoy the warm fall weather.
I am asking for prayers for Adam this week...we had some fairly good news with the job situation, and we're hoping it works out for him. :)
I'm unusually tired for a Friday night, so I'm sitting on the couch, reading book #4 of the Twilight series, watching HGTV, and drinking green tea. Adam went to visit some friends, and it's just Kiki and I tonight. Tomorrow we have no plans, and I'm so glad...hopefully we'll get some more yard work done and we can enjoy the warm fall weather.
I am asking for prayers for Adam this week...we had some fairly good news with the job situation, and we're hoping it works out for him. :)
Monday, October 6, 2008
Enchilada Recipe
I've heard from several people lately that they aren't sure what to make for dinner when they get home from a long day at work. Well, I feel the same way a LOT, and when I do, I always go to my old standby, a great recipe for beef enchiladas. They don't take too long to prepare, and everyone likes the results....the leftovers are really good, too. Here is the recipe!
Beef Enchiladas
1 lb. ground beef
6 oz. can tomato paste
10 small flour tortillas
2 c. HOT water
1 packet Old El Paso enchilada seasoning mix
8-10 oz. cheddar cheese, shredded
*sour cream, shredded lettuce, tomato, diced onion
****If you want to make it even easier, buy 2 cans of enchilada sauce and skip the water, seasoning mix, and tomato paste.****
Preheat oven to 400. Spray a 9 x 13 pan to grease bottom.
Mix the tomato paste, both cups of water, and the seasoning mix. Set aside. Brown and drain beef in a large skillet. Add HALF of the tomato paste mixture to the ground beef in skillet, along with 6 oz. of cheddar. Divide into 10 sections and place each tenth into a tortilla, rolling up the tortilla. Lay in 9x13 pan or baking dish. After all 10 are in, cover with remaining cheddar cheese. Then, drizzle the remaining tomato sauce mixture over the cheese.
Bake 15-20 minutes or until hot and bubbly. Cheese should be melted and exposed tortilla edges should be slightly crispy. Serves at least 6. After dishing up, top with desired toppings.
*Great with refried beans and Mexican rice!
Beef Enchiladas
1 lb. ground beef
6 oz. can tomato paste
10 small flour tortillas
2 c. HOT water
1 packet Old El Paso enchilada seasoning mix
8-10 oz. cheddar cheese, shredded
*sour cream, shredded lettuce, tomato, diced onion
****If you want to make it even easier, buy 2 cans of enchilada sauce and skip the water, seasoning mix, and tomato paste.****
Preheat oven to 400. Spray a 9 x 13 pan to grease bottom.
Mix the tomato paste, both cups of water, and the seasoning mix. Set aside. Brown and drain beef in a large skillet. Add HALF of the tomato paste mixture to the ground beef in skillet, along with 6 oz. of cheddar. Divide into 10 sections and place each tenth into a tortilla, rolling up the tortilla. Lay in 9x13 pan or baking dish. After all 10 are in, cover with remaining cheddar cheese. Then, drizzle the remaining tomato sauce mixture over the cheese.
Bake 15-20 minutes or until hot and bubbly. Cheese should be melted and exposed tortilla edges should be slightly crispy. Serves at least 6. After dishing up, top with desired toppings.
*Great with refried beans and Mexican rice!
Sunday, October 5, 2008
Another Nice Weekend!
Adam and I had a great weekend, that (once again) went way too quickly. On Friday, I went out to dinner with some friends...so fun. I have the greatest friends, and it was so nice to get everyone together to catch up. Kelly brought her 3-D ultrasound pictures, and they were AMAZING! I am convinced she's having a boy. :)
On Saturday, we went to the Michigan game and had a lot of fun tailgating and watching the terrible game. We got home late and didn't feel like doing much of anything...so we ended up watching Saturday Night Live and calling it a night. I love the Tina Fey/Sarah Palin skits that open up every show.
Today we had a family picture taken with the Browns, and then Adam and I went to the Real Food Cafe and enjoyed a late breakfast. Right now, Adam is mowing the lawn and I've been cleaning and rearranging things inside. We are probably going to Menards to get a new shop-vac after Adam is finished mowing...we have oodles of gift cards, so it won't really cost us a penny!
I put up some fall decor outside and got rid of my potted flowers and hanging baskets. I think it looks pretty good...when the leaves are more colorful behind the house, I'll take a picture and post it....right now they are barely changing colors...but the yellow is starting to poke through. They end up being a brilliant yellow, since so many of them are birch trees. It's lovely.
This should be a pretty easy week for us...I have meeting for Kent Reading Council on Tuesday night, which is a great group that I've joined in years past...at meetings, we learn and discuss good teaching practice and current trends, and we are able to hear some great speakers, too. I am looking forward to learning anything new that can help me be a better reading teacher. Teaching fifth grade, the last grade in our elementary school, gives me the "one last chance" to help my students become good readers before they leave for middle school. I can't rest unless I know I've done everything I can for them, which pretty much contributes to me creating my own monster. :)
Tonight we're having grilled cheese and tomato soup for dinner, which is the perfect fall meal to go along with the sunny, crisp fall day that we had. I hope everyone has a great week!
On Saturday, we went to the Michigan game and had a lot of fun tailgating and watching the terrible game. We got home late and didn't feel like doing much of anything...so we ended up watching Saturday Night Live and calling it a night. I love the Tina Fey/Sarah Palin skits that open up every show.
Today we had a family picture taken with the Browns, and then Adam and I went to the Real Food Cafe and enjoyed a late breakfast. Right now, Adam is mowing the lawn and I've been cleaning and rearranging things inside. We are probably going to Menards to get a new shop-vac after Adam is finished mowing...we have oodles of gift cards, so it won't really cost us a penny!
I put up some fall decor outside and got rid of my potted flowers and hanging baskets. I think it looks pretty good...when the leaves are more colorful behind the house, I'll take a picture and post it....right now they are barely changing colors...but the yellow is starting to poke through. They end up being a brilliant yellow, since so many of them are birch trees. It's lovely.
This should be a pretty easy week for us...I have meeting for Kent Reading Council on Tuesday night, which is a great group that I've joined in years past...at meetings, we learn and discuss good teaching practice and current trends, and we are able to hear some great speakers, too. I am looking forward to learning anything new that can help me be a better reading teacher. Teaching fifth grade, the last grade in our elementary school, gives me the "one last chance" to help my students become good readers before they leave for middle school. I can't rest unless I know I've done everything I can for them, which pretty much contributes to me creating my own monster. :)
Tonight we're having grilled cheese and tomato soup for dinner, which is the perfect fall meal to go along with the sunny, crisp fall day that we had. I hope everyone has a great week!
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