Day 225: Poetry!
My kids are going to write poetry! We’ll look at sonnets and villanelle and free verse and spoken word. We’ll cover all types of figurative language. My kids will write and write and write… and then perform their best piece. I’m not big on poetry usually, but I have to admit that I’m actually pretty excited.
In other news, I have a student teacher and he seems pretty excited about this project as well. (:
Day 223: What I’m Reading…
…and very much enjoying. (: Thank you Borders for selling it to me for 40% off.
Day 222: Non Stop Bhangra
Adam and I stopped at UC Davis and caught a performance of Non Stop Bhangra.
Day 221: The To Do Lists Begin…
This year I’m still leading the Puerto Rico trip (donations kindly welcomed), coaching the California Forestry Challenge team, providing on-going mentoring to our new teacher, updating the school Facebook page, and serving as our school’s Literacy Facilitator. Oh, and I’m teaching freshmen and advising a group of 18 seniors. To do lists will be the way I survive this year, I think.
Day 220: A Book!
Today was the third day of school, and a student already brought a book to loan me. I have high hopes for these freshmen. (:
Day 219: Summer Vegetable Soup
This soup is FANTASTIC–so very flavorful for a simple vegetable soup.
Summer Vegetable Soup (adapted from Seven Soup Spoons)
- 1 large yellow onion, minced
- 2 tbsp. olive oil
- 6 cloves garlic, minced
- 2 small zucchini, diced
- 2 cans petite diced tomatoes
- salt and fresh black pepper
- 4 cups vegetable broth
- 4 ears corn
- 1 tsp. balsamic vinegar
- 1/2 cup fresh basil leaves, minced
- Parmesan cheese, grated, for serving
1. In a large soup pot saute onion in oil over medium heat until tender and translucent. Add garlic and saute until fragrant. Add zucchini, tomatoes, 1/2 teaspoon salt and a few cracks of pepper, cook for about 10 minutes, stirring occasionally.
2. Meanwhile cut the corn from the cobs. Add the broth and corn including two of the cobs snapped in half. Simmer for 10 minutes. Remove the cobs and stir in the vinegar and basil. Taste and re-season with salt and pepper if needed. Serve with Parmesan cheese and crusty bread.
Day 217: Stand up Paddleboarding!!!
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Today, Robyn, Todd, Christy and I drove to Lake Tahoe to attempt stand up paddleboarding. I think I might enjoy this sport more than kayaking!
So here’s the thing: I thought it would be super difficult to stand-up. It wasn’t. I could stand, sit, and stand up again with no problems. I never fell in–although, there were a few shaky moments as I headed towards the beach at the end.
What a great way to spend the last day of vacation. (:
Day 216: Greek Lemon Oregano Skillet Chicken Dinner!
This is so tasty and so easy and roommate approved! (: I’m definitely making this again.
Greek Lemon Oregano Skillet Chicken Dinner (adapted from Good Life Eats)
- 1-1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 cup fresh oregano leaves
- 4 cloves garlic
- 3 large lemons
- 2 tbsp extra-virgin olive oil
- 2 packages boneless chicken thighs
- 1 lb. small red potatoes, quartered
- 1 large purple onion, cut into wedges
- 1/2 cup kalamata olives, pitted
Preheat the oven to 450.
Add the 1/4 cup oregano leaves, garlic, salt, pepper, juice and zest of two lemons, and olive oil to a small food processor and pulse into a paste. Transfer the mixture to a bowl large enough to fit the chicken. Add the chicken to the bowl, stirring to coat.
Place a large dutch oven over medium-high heat. Remove chicken from the bowl, reserving the extra lemon mixture. Add the chicken breasts and brown, about 5 minutes.
Add the potatoes, onion, and olives to the skillet with the reserved lemon mixture. Top with slices of reserved lemon.
Transfer the pan, uncovered, to the oven. Roast for 20-25 minutes, or until the chicken (and potatoes!) are cooked through.
