Don’t Try To Stick an Entire Leftover Turkey in Your Fridge or Freezer – I don’t cook turkey myself, but my Mom would have me divide the bird into turkey bones for Bone Broth and put the turkey slices in Ziploc (store enough to serve 4)
Store Leftover Cranberry Sauce in Glass or Plastic – if you store it in a glass container instead of pouring over the turkey before storing it will stay fresher longer.
Remove Stuffing From Turkey Before Refrigerating – to avoid cross-contamination it should be removed from the bird before storing it.
Don’t Bother Freezing Those Cooked Potatoes! – Mash potatoes freeze well, baked and roasted don’t!
Contrary to Popular Belief, Pumpkin Pie Freezes Just Fine – You can store a baked pumpkin pie in the freezer and, although the texture might be slightly affected, it should taste exactly the same.
Apple Pie Can Be Left Out For a Couple of Days, Not Pumpkin! – Leftover pumpkin pie needs to be refrigerated almost immediately, but this isn’t the case with apple pie.
There’s Nothing Wrong with Freezing Leftover Wine – I’m not crazy . . . it may not maintain the same body or bouquet, but refrigerated or frozen wine is still a perfect cooking ingredient, especially over the colder months in soups, stews, and sauces. (I learned this years ago from Julia Childs – that chick knew wine!)
Don’t Keep Bread in the Fridge – It’s perfectly fine to leave bread out, and there is absolutely nothing wrong with freezing it, but the bread shouldn’t be refrigerated because doing that will make it dry out and become stale. (I learned this from my “Bread Baker” husband!)
Cry for no reason? Be the person that holds a child until the crying stops.
Did you get in trouble? Be that unconditional support when a child is in need of structure and discipline.
Did you have a temper?kick and hit? Be that person that sits and listens and gives hugs instead of lectures.
When we see a child that has lost control on the outside with hitting others, themselves, throwing objects, kicking, spitting, swearing. What they are portraying on the outside is nothing compared to how they feel about themselves on the inside. Trust me when I say I know it’s hard in those moments of ‘fits’, when you really want to run away from the child, but that is the time when the child needs you the most. Just sit wait for it to pass by making sure the child is safe, the area is safe, defuse the situation by using calming words in a calm tone. I know this helps, it is something I had to learn as a new teacher when I first entered into the classroom. It going to save you a lot of heartache and headache when you learn to accept the child for who they are at different levels of ages and stages of their life, rather then trying to make the situation easy for you as a teacher.
******************************************
Music For The Soul . . . or Naptime!
I would bring into the classroom all different genres of music. Our students came to school at very early morning hours, we would listen to classical music as we worked on a puzzle or a painting. We introduced them to Beethoven, Mozart, Bach (“back” that’s how some students pronounced it!Lol) their favorite was a couple of recent composers George & Ira Gershwin. The students that loved the classical sounds, most of them rode to school every morning with the music of vulgar language, loud bass sounds that vibrated the whole car. It was so bad that the Principal of our School would be out in the parking lot every morning trying to educate parents of the dangers of listening to music at such a high level. Listening that loud to any kind of music is not good for your hearing, especially for little ones. My little students really appreciated the different sounds of music I brought into the classroom – try it! You’ll be surprised. . . .
**********************************
Teacher Tip:
Here is a tip that was shared with me, and I have shared with other paraprofessionals, consultants and sub teachers in the past. I had a position where I had several centers a day that I assisted. I had a folder for each one, I printed the schools logo with name – address – classrooms numbers on each designated folder. I kept them in my tote bag, ready to use and update daily. It was a great time saver, and kept me flexible within my position.
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh basil leaves, if desired
Steps
1 Heat oven to 375°F. Spray 13×9-inch glass baking dish with cooking spray.
2 In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
3 Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.
Expert Tips:
Shredded Italian cheese blend may be substituted for shredded mozzarella cheese.
Stir in 1/4 to 1/2 teaspoon crushed red pepper flakes to add a subtle spicy heat to this pasta.
** Add a nice leafy green salad to this meal **
********************************
Are you looking to gain Clarity in your life? Comment me @ cchomeconcierge@gmail.com. We can talk about what the next step will be, you already made the first step. I’m so proud of you.
I use this video to write by in the mornings. It’s very motivating to the rhythm in my soul, I hope it is for you too!
********************************
Monday Meal:
Ingredients
SERVINGS: 4
1pound pizza dough ({I use my fail-proof pizza dough recipe})
1/2cup pizza sauce (or as much as you like)
1 1/2cups shredded mozzarella cheese
1/2cup sliced pepperoni (thinly)
pizza toppings (any other, your little heart desires)
Italian seasoning (to taste)
Instructions
Preheat oven to 375. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
2. Cut pizza dough into quarters and then each quarter into 8, so you end up with 32 small dough pieces. Arrange randomly in a circle leaving about 1/4-1/2 inch between each dough piece so they have room to expand. Spoon and spread pizza sauce over dough, top with cheese, pepperoni and any other toppings you’d like. Sprinkle with Italian seasoning and bake 15 minutes or until the dough is cooked completely {especially in the center!} Serve.
Are you looking for motivation in your life? Comment me @ cchomeconcierge@gmail.com. We can talk about what the next step will be, you already made the first step! I’m so proud of you.
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2.
In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
3.
Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
4.
About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.
EXPERT TIP:
Even though you may be tempted, don’t rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate.Leave out the shrimp and serve this as a lovely main course for your vegetarian friends.
Prep 50MIN
Total 50MIN
Servings 6
*Shrimp and Rice create an excellent source of iron, a mineral important for transporting oxygen to working muscles*
Lifestyle by Design 