Sunday, October 3, 2010
Recipe of the Week
Ok so I know it has been forever since I wrote one of these, but this one is well worth the wait! I got this recipe from a friend of the family and it is always a must at any event...
Fruit Salsa with Cinnamon Pita Chips
Ingredients:
2 granny smith apples
2 kiwi
1 pint strawberries
1 tbsp orange juice
1 tbsp grape or strawberry jelly
2 tbsp packed brown sugar
1 bag of cinnamon pita chips
Directions:
1. Wash and cut all fruit (using a food chopper) so that it is cut into tiny pieces.
2. Mix the orange juice, jelly, and brown sugar in a separate bowl from all the fruit.
3. Once all of the fruit it cut and mixed together in one bowl, pour the juice, jelly, and brown sugar over top.
4. Stir all together and serve chilled.
It is seriously that easy. So get to work and enjoy!!!
Tuesday, September 28, 2010
2 month recap...
So let's recap the past 2 months...
End of August:
I left Alabama and moved into a new classroom and new apartment. Spent a week and a half setting up the new classroom and new apartment then went back down to Alabama for Greg's graduation from flight school! Life was a little bit stressful but I could not have been more proud of Greg. That weekend was also insane with packing up Greg's townhouse in Alabama, visiting Panama City, graduation ceremony, and more all in 48 hours.
I then came back to Virginia two days before the school year started and wrote my lesson plans and prepared for the first week of school. Greg arrived the following day with his rental truck filled with all of our furniture and goodies (I was living in a skeleton of an apartment for a few weeks until Greg came home). With one day to spare before the beginning of the school year, we got the truck unpacked and started setting up our home!
September:
The school year began without any real issues. I am absolutely loving my new school and have been lucky enough (again) to not only have one, but two wonderful classes. I am now team teaching so I teach math, science, and social studies then switch classes with the teacher across the hall then repeat. My school is absolutely incredible with loads of parent volunteers and tons of opportunity to volunteer in the community. I have a FIVE MINUTE commute. Amazing!!! I rode my bike to work last week and loved it!
Greg and I have settled into apartment living. We love the location and having a place of our own. Every weekend we ride our bikes to dinner or out on the boardwalk. This weekend was Neptune Fest and we went and explored and even bought new art work for our living room!
Our weekends are filled with catching up with friends, hanging out with family, football, and relaxing. It is amazing how fast the weekends always fly by! We have a ton of exciting events coming up the next few weekends so hopefully there will be more posts to come... Ana and Nick's wedding, JMU homecoming, and hopefully a camping trip!!!
Hope you all are enjoying the beginning of fall :) I love lighting my spiced pumpkin yankee candle every day :)
xoxox
Mrs. Hicks' classroom
Greg on his cruiser :)
living room with new artwork!
Wednesday, August 11, 2010
Lesson learned #10- Holy laundry!
Every time I turn around I have another load of laundry to do. I do a load of darks and feel quite accomplished. But as soon as I fold and put away the clean laundry my whites hamper is full. So then I do whites. Fold it, put it away, and breath a sigh of relief. Then Greg informs me his uniform needs washing. Of course that has to be a load all by itself because you cannot wash his uniform with a dryer sheet.
xoxo
Monday, August 9, 2010
Lesson learned #9- Spiders and lizards and bugs! Oh my!
Meet Mr. Lizard. He is multi-colored, skittish, and freaking fast. I nearly jump out of my skin and return to the couch. I quickly text Greg an urgent 911- come home quick! No response. Stupid helicopter.... no texting and flying. I then call my father and frantically ask for help. He informs me I should try to force it outside. At this point, Mr. Lizard is in the corner behind the DVD stand and I am hovering beside it on my tippy-toes with a pillow in my hand.
Friday, August 6, 2010
It is official!
Thursday, August 5, 2010
Recipe of the Week
Ingredients
- 1 head garlic
- 3 tablespoons extra-virgin olive oil, plus about 1 tablespoon for roasting garlic
- Kosher salt and freshly cracked black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped parsley leaves
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 3 (1 1/2-pound) lamb racks, frenched and trimmed
Directions
Preheat the oven to 350 degrees F.
Cut the top off the garlic head. Drizzle it with about 1 tablespoon olive oil, season with salt and pepper, to taste, and wrap in aluminum foil. Roast in the oven for 30 minutes, then remove and let cool.
Once cool, squeeze the roasted garlic cloves from the skin into a small bowl. Add the 3 tablespoons of olive oil, the red pepper flakes, and fresh herbs. Adjust the seasoning with salt and pepper, if necessary. Mix well to make a paste.
Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.
Preheat a grill to medium-high heat. (Chef's Note: Test by holding your hand 5 inches above the grates. If your hand cannot stand the heat after 3 to 4 seconds, the grill is ready.)
Grill the lamb racks, meat side down, for about 3 minutes on the first side. Turn, then let the second side grill for 5 minutes total, for medium-rare doneness. Cook slightly longer for medium. (Cook's Note: Let the lamb reach 125 degrees F on an instant-read thermometer, for medium-rare doneness or 130 degrees F for medium.)
Transfer the lamb from the grill to a platter and tent the racks with foil. Let them rest for 10 minutes before slicing between each rib to separate the chops.