The school year is winding down: work is being finished, projects completed and report cards are almost done.
Teachers have so much anticipation for the end of the year. We make sure our students are ready for the next grade, get all the administrative paperwork out of the way, try to clean up and sort through the stuff in our rooms all while still teaching and managing a room full of kids.
But what I have become acutely aware of this year is how the transition to summer and ultimately the next grade affects the students. As June began, I was asked many times by my students if I would be teaching Grade 4…their little brains were starting to realize I would not be their teacher anymore.
I was talking to the students about all the work we have to do until the end of the year when I said something along the lines of “And then on June 26th you can relax and enjoy your summer break”
One little boy shot his hand up as fast as he could and didn’t even wait for me to call on him.
“But Mrs. Skinner, its not forever, we will be back in 2 months…that’s only 90 days…”
Sigh, I guess our unit on Measurement and using a calendar still needs some work…good thing there are still two weeks (that’s 14 days).
Here is what we have on our meal plan this week:
|BBQ Chicken Pizza||Sandwiches||Beef Dip Cupcakes||Lentil Sloppy Joes||Frozen Pizza|
- gluten free pizza dough mix (I got mine from Bulk Barn)
- flax seed
- 2% milk
- BBQ sauce
- red peppers
- gluten free multi-grain bread mix (I got mine from…you guessed it, Bulk Barn)
- dry yeast
- vegetable oil
- your favorite sandwich cheese
- your favorite sandwich meat
- your favorite sandwich veggies
- Deli roast beef
- laughing cow cheese (it calls for Swiss but I went with the white cheddar)
- roast beef gravy (in a can…I know it sounds gross, but trust me)
- wonton wrappers
- mozza cheese
After a completely overwhelming but fun trip to Bulk Barn, I am now ready to attempt my own gluten free pizza dough courtesy of their mix and handy recipe card! We love BBQ chicken pizza, so I am excited to give this a try.
More fun thanks to Bulk Barn! I have been lamenting that I want to make gluten free bread because buying it is so expensive. I had promised myself that in the summer I would find 1 really good recipe that we could use when we had the hankering for bread. This mix makes that job so much easier! I may play around with different flours this summer, but I think this is a nice, easy way to try making gluten free bread. Stay tuned to see how it tastes…
My beautiful friend Kerri told me about these little delicious bites. I have made the lasagna ones before and they were a big hit, so let’s hope these are just as good.
The lentil chili never came to fruition (I told Andrew I was going to make it after grocery shopping on Friday. His response: “Maybe you could just get a chicken instead…”) so I thought I would see if lentil sloppy joes would work. Since I am making bread this week, it seems like a good time to have these.