Kindergarten Field Trip

Yesterday was our first kindergarten field trip.  I was a little apprehensive since we were going to the farm and I am such a city girl.  I was also nervous because I hate for things to not be structured and I know field trips don't usually have that same structure as the classroom.  But I survived.  I didn't lose any kids.  No one got hurt.  And I think everyone had a great time.

We started by learning about the cow.  The man asked if any one knew what the utters were called and one my kids yelled squirter things.  I thought that was pretty funny.  Then we went for a hay ride, minus the hay.  I was real nervous about 30 students on a trailer, but noone fell off.  Some cows did get out and started heading our way.  That sure did freak out the kids.  One boy cried for an hour after that.  Then we fed the animals.  This resulted in me having to chase a little boy down because he wanted to go feed the bull and took off down the road.  After that, we got to ride horses.  This too made me nervous, as I have a fear of horses.  Well, it all went well.  Except for the two boys that thought it would be fun to pretend to be lasoing and nearly fell of the horse.  But they didn't. 

After that, it was time to head back to school.  The kids were pooped and so was I.  I had about 5 asleep on the bus.  It was a fun day.  But a day I am glad is over.

My Favorite

Oh, how I love these Oreos!  It all start many, many years ago.  My grandmother used to buy me White Fudge Covered Oreos every year around Christmas and we would eat them when I stayed the night with her.  Back then, they would come in a tin instead of a box.  Now, whenever Christmas time nears and I see the White Fudge Covered Oreos on display, I get so very excited!  I found my first box this year a few weeks ago at the commisary (and I think they've started putting less in the box).  I've already consumed two boxes (but there's only twelve in a box, so really I haven't had TOO many cookies) and plan to buy more.  If you haven't tried them, I think you should.  But definately, whatever you do, DO NOT look at the nutritional information.  I might of looked this year.  But thank goodness I have a bad memory!

Thankful

My writing assignment for my kid's tomorrow is for them to write about what they are thankful for.  (You should see these 5 year olds write, I'm amazed!)  Well, before they write, I will model it for them.  So, I started making a list today of what I'm thankful for.  Here are just a few...

1.  My husband-even though he thinks the hamper is magical and his clothes get clean just because he puts them in there, he really is wonderful.  God has really blessed me.
2.  My family-even though they aren't very close, not a day goes by that we don't talk.  I can't wait to see them next week!
3.  My job-God has really blessed me with the school he placed me at.  I also realize that I am lucky to have a job right now. 
4.  My dogs-no matter what, they always have cuddles and kisses for me.
5.  My friends
6.  The beautiful weather-I finally got to wear my new scarves and coats!
7.  The kids at school-there's nothing like having a rough day and having a student raise their hand and say "I love you, Mrs. J"

What are you the most thankful for this year?

Old Navy

I wanted to share with all my military wife readers out there, I went to Old Navy today and they were offering 30% off with a military ID!  And don't worry, it last for a few days (sorry, but I can't remember exactly). 

A Big Thank You

A huge THANK YOU to all of those who have and are serving our country.  You deserve way more than Veteran's Day and Memorial Day. 

Stunned

My prayers and thoughts are with those at Fort Hood and their families near and far.  May God comfort you and give you peace during this difficult time.  May heal wounds and hearts.

My husband called me this afternoon while I was at Target.  He asked if I heard what had happened.  I assumed he was talking about something the guys at work did.  They are always doing dumb things.  I couldn't believe what he said next.

The men and women that serve our country have enough to worry about with deployments.  It saddens me that now there will be the additional fear of a military brother or sister opening fire while on US soil. 

Mexican Food

I've been on a Mexican food kick lately.  I just can't get enough.  I love Mexican food.  Since I obviously can't eat out every night, I searched for some recipes that would give me my Mexican food fix.  Here are a couple I found from Southern Living. ( I also grabbed the pictures off of Southern Living, as mine don't look near as pretty, and by the time I get done cooking, I just want to eat!)

The first one we tried was the chimichangas.  We enjoyed them so much when we Anthony made them a couple weeks ago that we made them again last night.


Chimichangas

Ingredients

• 1  (16-ounce) jar picante sauce or salsa, divided (I used a can of Rotel)
  
• 7  cups  chopped cooked chicken
• 1  small onion, diced
• 2  to 2 1/2 teaspoons ground cumin
• 1 1/2  teaspoons  dried oregano
• 1  teaspoon  salt
• 20  (8-inch) flour tortillas
• 3  cups  (12 ounces) shredded Cheddar cheese
• Toppings: guacamole, sour cream, shredded lettuce, diced tomato (we chose Queso)
  

Preparation

1.Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
2.Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
3.Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

We loved these.  And it made a ton.  There were atleast 2-3 extra meals. Meaning I didn't have to cook the next night!

The next one we tried was Mexican Lasagna.  This one I was a little more hesitant to try, but it was really easy and really good.

Mexican Lasagna

Ingredients

• 1/2  pound  ground mild pork sausage
• 1/2  pound  ground beef (I omitted the sausage and used all beef)
  
• 1  (15-ounce) can jalapeno ranch-style pinto beans, drained
• 2/3  cup  canned diced tomatoes and green chiles (AKA Rotel)
  
• 1  teaspoon  garlic powder
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 1  (10 3/4-ounce) can cream of celery soup
• 1  (10 3/4-ounce) can cream of mushroom soup
• 1  (10-ounce) can enchilada sauce
• 9  (6-inch) corn tortillas
• 2  cups  (8 ounces) shredded Cheddar cheese
• 1  cup  (4 ounces) shredded Monterey Jack cheese
• 1  medium tomato, seeded and diced (I left these out)
  
• 4  green onions, chopped (didn't have any, so I used about 1/8 c white onion)
  
• 1/4  cup  chopped fresh cilantro
• 1  medium avocado, chopped (didn't use these)
  

Preparation

1.Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
2.Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
3.Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. 4.Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
5.Bake at 350° for 30 minutes. Top with avocado.

What Mexican recipe do you enjoy?