Hello everyone. It was a good week. We had no school Monday and Tuesday and a 2 hour delay Wednesday due to snow and ice. Thursday, after learning that my colleagues had made me our school’s nominee for county teacher of the year(a vey humbling experience), and having my surgeon give me the all clear to resume normal activities(including splitting wood and shifting hay bales), my amazing husband(aka BFF) took me to dinner. After that, we purchased my dream stove. It’s a gas range with an extra large convection oven. It has a 5th burner that can be used for the griddle or the large canner. I’m feeling terrible spoiled and photos will be posted after it arrives on March 2nd.
Yesterday I helped with our middle school regional cheer competition. It’s fun as the folks who come to judge etc., are a really nice group of women and I only see them once a year. The dancer serves as runner, bringing judges sheets to scorers, so it’s a nice mother daughter thing. Afterwards, my BFF and I took a walk as it was a very warm springlike afternoon. Then, we had the best dinner, local pork chops(meat from happy pigs sure is better then factory farmed!), and a warm beet and kale salad with balsamic dressing. Mmmmmm. It was so pretty with the red and green that I may add it to our Christmas/Yule menu next winter.
Today, I’m making a vegetarian black bean chili for Sunday Dinner. One of the new traditions with our extended family is that we alternate hosting Sunday Dinner each week. Sometimes we go all out with a roast and sometimes we keep it simple with soup, or chili. Since my BFF is working as a supply priest at a little church nearly 2 hrs away, I opted for simple. It’s so nice to all sit down together and catch up on the weeks happenings, work out any plans for the coming week and just be family. I’m really glad we do this!