Farewell, Summer 2011. You've been good to us (if not a tad bit too warm .. hehe), and we appreciate all you did for us.The kids headed back to school this morning a ball of nerves and excitement. Avery started grade 7, and when I remember how I was in grade seven, I start to panic a little. Ha! He has the same teacher he had last year and is super pumped about it. Last year he was in a split class, so all of the kids in his sixth grade class are in the same class again this year. Pretty cool for him. This evening he came out to run a couple of errands with me, and it was just the two of us. I caught myself just standing there watching him at times. His maturity level is astounding to me. He offers me help without being asked, he has conversations with me that make me realize he sees things from a more grown up view point. He's spent a lot of time lately talking about his plans for the future - where he wants to go to University, what he wants to study, what kind of life he wants to lead. My Cheeky Charlie is growing up! Sniff, sniff.
Tiernan started grade five today. Five! Even Avery is having a hard time wrapping his head around his little brother being in grade five. Tiernan has a supply teacher right now because his teacher was held up in Africa where she's been building schools over the summer. He enjoyed his supply teacher, loves that most of his closest friends are in his class this year, and can't wait to hear the stories his teacher is sure to bring back with her. He's in a grade 5/6 split which I think will be really good for him because he's a smart cookie, that one. :) I was a bit worried he wouldn't enjoy this year because he had a fantastic teacher last year and really wished he could stay in her class forever, but so far so good. I have my fingers crossed that it will continue being a good year.
Rhianna, like Avery, has the same teacher she had last year. This is a good thing! A very good thing! She has the absolute best teacher my kids have ever had (and they've had some pretty darn good teachers!). At the end of grade 2 (she's in grade 3 now!), he pulled me aside to ask if it was okay for her to be in his class for a second year in a row because he doesn't normally do that and I practically yelled "YES"! He helps her feel excited and happy with school. He's taught her so much - above and beyond the typical school things. I have no doubt in my mind that this will be as great for her as last year was.
Our back to school dinner was deeee-licious! I actually didn't expect it to be because it was sort of an easy meal, but ohhhh my. YUM. I even saved some leftovers for myself. I never do that. Ever! (Okay, only potato dishes... which this is... and lasagna.) I made a potato casserole with cheese and mushrooms (which doesn't look like much, but is so good!), a two cheese salad with homemade croutons, some tofu marinated in Kobe Tamari Garlic sauce and some leftover lemon poppy seed bread that we made in the bread maker yesterday. Mmm mm mmmmm!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Potato Casserole with Cheese and Mushrooms
3 large baking potatoes, peeled and sliced thinly
1 tsp salt
3 tbsp olive oil
2 cups sliced mushrooms
3/4 cup parmesan cheese
1 onion, thinly sliced
4 cloves garlic, minced
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
2 cups shredded mozzarella (or more)
Preheat the oven to 350.
Toss the sliced potatoes with half of the olive oil and half of the salt.
In a separate bowl, toss the mushrooms with the parmesan cheese, onion, garlic, thyme and black pepper and remaining salt.
Grease a casserole dish and layer 1/3 of the potatoes over the bottom of the dish. Top with half of the mushroom mixture and 1/3 of the mozzarella cheese. Repeat with potatoes, mushroom mixture and mozzarella. Top with the last of the potatoes, the last of the mozzarella cheese and the remaining parmesan cheese. Drizzle with the remaining olive oil.
Bake for 40-45 minutes. Let stand for 10 minutes before serving.
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Two Cheese Salad with Croutons
3 thick slices of Texas bread
1 tsp paprika
1 tsp garlic powder
2 tbsp olive oil
1 large romaine lettuce, ripped into bite sized pieces
1 ripe avacado, cut into small pieces
2 tbsp juice from a lemon
freshly ground black pepper, to taste
lots of feta cheese
lots of parmesan cheese
balsamic vinegar
olive oil
Preheat oven to 400.
Cut the bread into cubes, and put them on a baking sheet. Drizzle them with olive oil, and sprinkle them with paprika and garlic powder. Bake 7-8 minutes until crisp.
Toss the avocado with the lemon juice and black pepper. Toss it together with the romaine lettuce, feta cheese, parmesan cheese, and croutons.
Make some basic balsamic vinegar dressing using the ratio of 3 parts olive oil to 1 part balsamic vinegar. Mix well and drizzle over the salad.
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And for a bit of cuteness... awww. These two are best buddies!
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