Guess who is crafty now...

So, some of you know that I like to dabble in crafty projects.  I grew up in a not so craft oriented family on my dad's side. My family never taught me how to do anything domesticated. Everything I've learned I have pretty much taught myself. I learned how to make soy candles 2 years ago, scrapbooking about 5 years ago, so this year I am taking over quilting! I want to make a quilt for my grandparents 50th wedding anniversary in a few years and I want to get good at doing it so I can make it perfect for them.

My first quilting project was just a simple patchwork baby quilt.  At first it was just a practice project and I was going to give it away, but I have decided you only make your first quilt once so I am keeping it for that "some day" when I have kids. I am pretty proud of myself right now. I just realized how much I do to keep my life going, ugh just thinking about it makes me sleepy.

Anyway, here are pictures of my little project...aww crap my memory card is in my car. Shoot, okay I'll post later, but you can find them on my facebook too (in the "There's always fun to be had album"). I did step by step pictures there.

Student teaching and a little pot roast? hmm

As the week rounds out this weekend I'm looking back on my week and saying PHEW! I spent this week helping finish up the semester and getting my stuff ready for the new semester. It looks like I will be teaching Speech/Drama, Lit 1, and Lit 3 (2 regular classes and 1 TAG class!). I can't say that I'm not excited because I'm SO excited, especially to teaching Speech/Drama and the TAG class.

Meanwhile I'm still working on the baby quilt I decided last weekend I was going to make. I'm going to attempt to get the patchwork sewn up tomorrow. Looks like another trip to get the batting, how did I forget that? It's okay though because I need to decide on the color for the back too. Hmm, decisions, decisions...

It's been such a hectic week for me that I've barely talked to A either. Come to find out he's been just as busy at work. I miss him a lot. Some days it's easier than others, but I try not to think about it or I try to keep myself busy. I wish he was here to smack everyone who has baby fever. I told the bestie earlier tonight that all this baby fever makes a person scared to have sex! She laughed at me, but my point was people are constantly down my throat about having kids. I would bet that a more than a dozen people asked me when I got back from Cali if I had a ring or if we were going to have a baby. All I could do was stand there stunned, really people? Give me some time to readjust to being in a relationship, would ya? A and I joke about this stuff between, but that's us. Maybe me being so busy here will make people shut up about it for awhile.

Now for the meat and potatoes, literally...

Apple and Onion Beef Pot Roast
(This is a new recipe that I found today, kind of out of my comfort zone with apples and onions, but I'm trying it anyway.)

Ingredients:1 boneless beef sirloin tip roast (3 lbs), cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce

Directions:

In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-quart slow cooker.

Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion.

Cover and cook on low for 5-6 hours or until the meat is tender.

Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple.

Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes.

Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over beef and onion.

Nutritional Analysis: One serving (3 ounces cooked beef with 3 tablespoons gravy) equals 173 calories, 6 g fat (2 g saturated fat), 69 mg cholesterol, 262 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein.

RESULTS!!!

The recipes doesn't call for veggies, but I always add carrots. Later I added potatoes too.

 This was right before I sliced potatoes.

End result...it wasn't too bad. The apples I was unsure of, but it added a little flavor. Normally, I think pot roast is bland and kind of tasteless.  With the apples there was just a tiny bit off sweetness that made this taste delicious!

I survived the first day, only to have day 2 be a snow day...with a little protein shake recipe

This student teaching adventure is going to be another day longer. SNOW DAY! Don't get me wrong, this definintely helps my work schedule quite a bit. Today will be a long day working and then home to make my unit plan for my TAG class. Yesterday was an adventure of sorts. My first unit I get to plan and teach on my own will be on "The Great Gatsby." I may have read this book in school, but I just can't recall. I spent most of my day at school reading it yesterday. When I put the book down in several classes it was purely for behavioral issues with students.  It is amazing how surprised you can be every day by the things your students are doing. Just the language they use is the flip side of how things were 10 years ago. It kind of felt like I was standing in a room full of 5 year old adults, not in a bad way, but they look so young and think they are in their mid 30s, what the heck? It's not really a shocker because I have been working with these students periodically over the last six months. I just can't see how society has change this much in such a short period of time.
Time to hit the go to work, hit the gym, and plan this unit!
Oooh, but before I go...yesterday I started drinking protein shakes again. I have always questions the whole peanut butter and bananas ideas, but no longer will I ever do that.  I use 1scoop of vanilla whey protein, 1 bananas (better if they are a little bruised), a big spoon full of peanut butter, 6-8 oz skim milk. Blend that bad boy up and drink! This was SO good. I'm off to the store to get more bananas today.

Day 1

Monday, Monday, Monday (not said with enthusiasm either). Well the time has finally arrived, today I start my student teaching at Keokuk High School with my former English teacher. Here's to 12 weeks of juggling...all of my ad have said it's best not to work and student teaching, but seriously what choice do I have? So I'm up at 430 am today working, then school, then working out/working. I'm going to be one tired/busy/exhausted/relieved lady when April finally gets here. It looks like I'll have a day or two off from school this week already though because the snow is supposedly coming. What does this mean for me? Actually it's great for my work schedule because I can work a 12 hours day and free up a day at the end of the week for less to be on that To Do list of mine. I start my first class of the year next Tuesday which stacks on the rest of the deck. Three more classes and I'm done with that portion of this darned Master's program.

On the other side of things I talked to A last night finally. I haven't really talked to him for that last few days which kind of bugged me, but that's how weekends usually are for us. He's off work and busy doing whatever and I take that time to relax and catch up with my family and friends. Well it wasn't a good thing for me not being able to talk to him because I didn't sleep well.  In three days I slept two hours...talk about TIRED! I'm used to talking to A before I go to bed and my body was asking what the heck was going on. Well getting back in the groove of things since I came back from Cali played a part in all that too.  I was so used to A being there that coming home and remember my routine here was a joke.

Someone asked me the other day how I thought things were going...no complaints really. I miss him like crazy, it was so hard to come home.  I'm here to finish up my stuff and get things straight in my world. He's there doing his thing. I can't lie and say it's easy because it's not, but I have a best friend who understand and family who seem to finally care about the guy in my life. My family is been strange about A. Normally, they wouldn't care who I was with or what was going on. This time around everyone is asking about him, how he is, when he deploys, how we are, if I talked to him, etc. It's been a very odd change of pace. I miss him like crazy. Seeing people you know out with their significant others is the hardest part about them not being here, but when you think of why he's not here, I smile because I'm proud of him. Every single time I think about him I smile, I almost cry, and then I smile again. A psychiatrist was describe that as masochism, ehhh some of us call this our normal for now.

Lesson of the morning: Blessings aren't always what you think they are, enjoy those that come into your life even if they are a world away. Never pretend to not care about someone because it may be what's holding them together.

More to come later on day one of the student teaching...it should be a quiet week at school. It's finals week for my students and I'll be planning lessons all week!

Sweet & Sour Chops!

We tried this recipe tonight, it wasn't bad, but I would suggest fairly thick chops and making the sauce before you cook them and marinading them for atleast 30 minutes. It would be more flavorful this way. Use again leftover sauce from cooking and mix with white/brown rices. Yum-tastic!

Sweet and Sour Pork Chops

Ingredients List:

½ cup sugar
1/3 cup white vinegar
6 tablespoons canned pineapple juice
1 tablespoon corn starch
2 teaspoons soy sauce
2 tablespoons vegetable oil
8 lean boneless pork chops
Salt and freshly ground black pepper, to taste

Directions:

1. In a small saucepan, combine the sugar, vinegar, pineapple juice, corn starch, and soy sauce. Bring to a boil over high heat, then reduce to a simmer and cook until clear and thickened, 2 minutes.

2. Heat oil in a large skillet over medium heat. Add pork chops, season with salt and pepper, and brown on both sides, 4 to 5 minutes total. Pour sauce over chops, cover, and cook over low heat for 50 minutes, turning frequently.

Are you ready for some FOOTBALL?!?!?!?! Wing & Chips!

Sugar Pie never ceases to impress me with something new, but yummy!

Buffalo Wings

Ingredients:

4 lbs Boneless Chicken Wings
1/2 cup hot sauce
1/2 Cup melted butter
3 Tbs vinegar
4 oz. Package Dry Ranch Dressing

Directions:

Pre-heat oven to 350 degrees F. Place wings in baking dish. Mix butter, hot sauce and vinegar and pour over chicken. Sprinkle with dry Ranch Dressing. Bake for 1 hour. Serve with celery sticks and ranch or blue cheese dressing for dipping.

Raw Fries

Ingredients:

2 lbs. potatoes (about 6 large)
5 cups Peanut Oil (or Canola Oil) for frying
Salt & Pepper to taste

Directions:

Wash the potatoes and cut into thin slices with skin on. You may use a mandolin slicer or food processor for consistent slices and speed. Heat oil in 10-inch skillet. When hot, place potatoes in oil and fry. Be sure not to overcrowd. Turn potatoes once with tongs for even browning. Remove from oil and drain on paper towels. Blot potatoes with another paper towel to remove excess oil. When all potatoes are done sprinkle with salt and pepper or use a seasoning salt for more kick! Serve in a basket or bowl lined with napkins!

31 Cooking Tips for YOU

1. Corn Syrup or honey can be substituted for 1/2 amount of sugar in a recipe if you reduce the liquid measurements by 1/4.
2. Reduce the odor of cabbage, cauliflower, greens, etc. when cooking by adding a bit of vinegar to the cooking water.
3. Add 1 tablespoon of salt to water to keep egg white from seeping out of a cracked shell when boiling eggs.
4. To peel a coconut: drain the milk, place coconut in oven until hot to the touch, remove and tap all over with a hammer and especially at the ends. Give it one hard knock and shell will crack. Lift off shell, peel brown skin and cool so you can grate or slice the meat.
5. When measuring molasses, grease the measuring cup to prevent the molasses from sticking.
6. To make nut meats come out of shells whole, soak overnight in salt water before cracking.
7. Adding a pinch of salt to sugar when making icings will help prevent graininess.
8. To make potatoes light and fluffy add a pinch of baking soda and use hot milk and butter.
9. To sour sweet milk, add 1 tablespoon of vinegar or lemon juice to each cup and let stand for a few minutes. (Lots of old recipes call for "Sour Milk.")
10. Sugar that has hardened can be softened by placing in a warm oven for 10 to 15 minutes.
11. Soak wooden skewers in water for 30 minutes before using
     them so they won't burn during cooking.   If you prefer metal skewers, which have a long life, use
     square or twisted types, which will hold the food better
     than round ones. 
12. As a general rule, herbs and ground spices will retain their best flavors
     for a year. Whole spices may last for 3 to 5 years. Proper storage should
     result in longer freshness times.
13. To make fat-free broth, chill your meat or chicken broth. The
       fat will rise to the top, and you can remove it before using
       the broth.
14. Cook foods to the required minimum cooking temperatures:
         - 165 F > Poultry, poultry stuffing, and stuffed meat.
         - 158 F > Ground Beef, fish, and seafood.
         - 150 F > Pork and food containing pork.
         - 145 F > shell eggs and foods containing shell eggs
15. Make Your Own Spice Mixes:
      FIVE SPICE POWDER
        1 tsp. Ground cinnamon
        1 tsp. Ground cloves
        1 tsp. Fennel seed
        1 tsp. Star anise
        1 tsp. Szechwan peppercorns 
      ITALIAN HERB SEASONING
        1 tsp. Oregano
        1 tsp. Marjoram
        1 tsp. Thyme
        1 tsp. Basil
        1 tsp. Rosemary
        1 tsp. Sage 
      CINNAMON SUGAR
        7/8 cup Granulated sugar
        2 Tbsp. Ground cinnamon 
      TAMARIND PASTE
        1 tsp. Dates
        1 tsp. Prunes
        1 tsp. Dried apricots
        1 tsp. Lemon juice 
      CHILI POWDER
        3 Tbsp. paprika
        1 Tbsp. ground cumin
        2 Tbsp. oregano
        1 tsp. red or cayenne pepper
        1/2 tsp. garlic powder
16. Whenever barbecuing, use tongs to turn the meat. A fork should
       never be used. For it will punch holes in the flesh and allow
       the natural juices to escape and loose flavor and become chewy.
17. Tomato and/or sugar based BBQ sauces should be added only at the
       end of the grilling process. These products will burn easily and
       are seldom considered an internal meat flavoring. Once added, the
       meat should be turned often to minimize the possibility of burning.
18. Whenever you empty a jar of dill pickles,
     use the left-over juice to clean the copper bottoms of your pans.
     Just pour the juice in a large bowl, set the pan in the juice
     for about 15 minutes. Comes out looking like new.
19. Instead of using expensive silver cleaners, put a dab of toothpaste
     on a clean rag and rub it on your precious possession. After you've
     rubbed it in, just clean it with another clean rag.
     Your silver will look like new.
20. Lettuce keeps better if you store in refrigerator without washing
        first so that the leaves are dry. Wash the day you are going to use.
21. Rescue stale or soggy chips and crackers: Preheat the oven to
       300F. Spread the chips or crackers in a single layer on a
       baking sheet and bake for about 5 minutes. Allow to cool,
       then seal in a plastic bag or container.
22. The best way to store fresh celery is to wrap it in aluminum
       foil and put it in the refrigerator--it will keep for weeks.
23. A dampened paper towel or terry cloth brushed downward on a cob of
       corn will remove every strand of corn silk.
24. When mincing garlic, sprinkle on a little salt so the pieces won't
       stick to your knife or cutting board.
25. To keep potatoes from budding, place an apple in the bag with the
       potatoes.
26. Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems
       pointed down and they will stay fresher, longer.
27. Cheese won't harden if you butter the exposed edges before storing. 
28. For the perfect boiled egg, cover eggs with cold water and
       a pinch of salt. Bring the water to a full boil. Remove the
       pan from the heat and cover. Let the eggs sit for 8-9 minutes.
       Drain the water and place the eggs in ice water to cool to
       stop the cooking process.
29. Maple-flavored syrup, commonly found on the shelves in the
       store and in restaurants, is actually corn syrup flavored
       with a bit of pure maple syrup to keep the cost down.
30. When using spaghetti, keep in mind that 8 ounces of uncooked
       pasta makes 4 cups cooked.
31. Marinate red meats in wine to tenderize.  Marinate chicken in buttermilk to tenderize.