For over 20 years (5 children) at this time of the year I would be making lessons plans, gathering unit study supplies and making books lists in preparation for the new school year.
Not this year. This year I am under the shady tree with a cold drink and a stack of my favorite magazines.
I am stuck home today. The 2009 Kia Rondo had a breakdown. I had to leave it at the mechanic until next week.
The air conditioning compressor went out. On this car, it can not be by passed. I am not sure I would want to – the heat is on here in the central valley, California. 100+ days until October.
My husband had mandatory over time (and we can use the cash for the car repairs) and took the other car.
Here she is looking at me like I am the cause of the problem.
We went to the California State Fair last week. I found out Henrietta is a Blue Gold Duckwing Phoenix.
The fair was fun as always!
½ C Butter
2 C Sugar
2 tsp Vanilla
1 15 oz. can Pumpkin Puree
3 C Flour
3 tsp Pumpkin Pie Spice
1 1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Cream of Tartar
Heat oven to 375 F. Prepare muffin/ and or cupcake liners.
Cream together butter and sugar very well. Add Vanilla. Beat in eggs. Mix in puree. Mix in dry ingredients. It will be a thick batter. Pour into prepared liners, filling about 2/3 full. Bake at 375 F for 13-15 min or until done. Frost when cool. I like Cream Cheese frosting. Makes about 28 cupcakes.
My husband found this on Pinterest. I love it when he finds new things he is willing to try out!
5 oz. dried spaghetti, broken
1 lb. ground beef
1 large onion, chopped
3/4 cup water
2 tbsp. taco seasoning mix
1 Jar of Southwest Salsa
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
4 oz. can diced green chili peppers, drained
1. Cook pasta according to package directions. Drain. Preheat oven to 350F.
2. In a 12-inch skillet, cook beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, olives, half of the cheese, salsa, and green chili peppers.
3. Transfer mixture to lightly greased 2-quart round casserole. Cover with aluminum foil and bake for 15 to 20 minutes until heated through. Sprinkle with remaining cheese and bake until melted.
4. Serve with shredded lettuce, tortilla chips, tomatoes, and sour cream, if desired.