Colorful

My brother's name is Ashley Ingram (or Cameron, depending on who you talk to). Growing up, he made his teachers' lives a bit more... interesting? colorful?
Each year, I typically get an "Ashley Ingram." This year it's D. Although loving and well-intentioned, D makes our day a little too interesting at times. Like last week....

D: Mrs. Deaton, I brought something to share
Me: Really...what is that?
D: Ninja stuff.
Me: Excuse me.
D: Like this (and pulls out nunchucks...what a great addition to any classroom)

A very colorful recipe for D (and Ash):
Farfalle with Sauteed Cherry Tomatoes and Summer Squash
(From The Best Recipe)

1 zucchini and 1 squash, halved lengthwise and cut crosswise into 1/4 inch half-circles
Salt
2 TBSP olive oil
1 small onion, mlinced
1 pint cherry tomatoes, halved
2 medium cloves garlic, minced (I usually use 4)
1/4 cup minced fresh basil leaves
Ground black pepper
1 lb. farfalle
1/4 cup grated Parmesan cheese

1. Bring 4 quarts water to a rolling boil in a large pot for the pasta.
2. Spread the zucchini and squash on several layers of paper towels, springkle with 1 tsp. salt and allow to stand for 10 minutes.
3. Heat 1 TBSP oil in a large nonstick skillet over medium-high heat until just smoking. Add the zucchini and cook until golden brown and slightly charred, 5 to 7 minutes. Transfer the zucchini to a clean bowl.
4. Return the pan to medium heat and add the remaining 1 TBSP oil. Add the onion and cook until lightly browned and softened, about 5 minutes. Increase the heat to high, stir in the tomatoes and garlic, and cook briefly to heat through, about 1 minute. Remove the pan from the heat and add the basil and pepper to taste.
5. Soon after you start to cook the zucchini, add 1 TBSP salt and the pasta to the boiling water. Stire to separate, then cook until al dente. Drain the pasta and return it to the cooking pot. Add the tomato mixture, zucchini, and cheese and toss to combine. Adjust the seasoning swith salt and pepper to tates. Serve immediately.

Stress

Another story about G (my boyfriend) and some other lovelies:
It was a particularly stressful morning (stress stemming from students not listening to their lovely and engaging teacher). I decided to take a moment to take a breath. As I'm breathing and counting to 10, G yells out (at top volume, as always), "She's feeling frustrated!"
I respond, "G, why do you think I'm feeling frustrated?"
G looks confused.
C intervenes with a hug.
Why are they so stinking cute when I really want to be mad at them? :)

A stressful recipe from this evening...pretty yummy in the end

Sweet Corn Soup
(from Yoga Journal, June 2010)

10 ears of sweet white or yellow corn
3 1/2 cups vegetable broth
2 TBSP unsalted butter
2 medium-size yellow onions, chopped
Salt
2 1/2 cups low fat milk
Pepper
Cilantro to garnish

1. Husk the corn and slice the kernels into a bowl with a sharp knife (this part is MESSY!) into a bowl. Put the corn and broth in a medium size pot and simmer, covered for about 15 minutes. If you like, scoop out a cup of corn kernels and save them to stir into the pureed soup.
2. Melt the butter in a skillet and cook the chopped onions with a dash of salt over medium heat until they are soft and golden brown, 25 to 30 minutes. Add the onions to the corn, along with the milk, and puree the soup in a blender (At this point, our blender exploded, leaving me fantasizing about the 16 cup food processor I've been dreaming of).
3. For a silky, creamlike soup, pass it through a sieve, rubbing the pulp with a wooden spoon until dry. Discard the pulp and return the soup to the pot (I skipped this part and do not recommend you do the same. Unless you don't mind pulpy soup, which I recently found out I do). Add salt and pepper to taste and return reserved corn kernels to the pot.
4. Bring the soup back to a simmer and serve it hot, garnished with cilantro (and hope your loving husband will clean the kitchen...like mine is now)

Feeling the Love

Let's face it...sometimes you don't. I find that this time of year, I really don't. Warmer weather is here....so close to June...the kids are starting to lose it...and then we have testing of all sorts, so the pressure is on. Not a fun time.
Last week was a particularly lack-of-love week; however right when I was about to really lose it D gave me a big hug and said "You're my best friend. I have thousands of best friends and you are one of them." And later that day A came and found me to say, "Can teachers be your best friend? Because you are my best friend."
Isn't it funny how they can sense when you really need to feel the love? :)

And for the recipe I was really not feeling the love for this evening (but usually love once it's ready to eat)

Chicken and Macaroni Bake
(from The Essential Pasta Cookbook)

4 chicken breast fillets
2 cups macaroni elbows
1/4 cup olive oil
1 onion, chopped
1 carrot, chopped
3 bacon rashers, chopped (a lesson: bacon rasher=uncooked piece of bacon...add a wrinkle to your brain)
2 zucchini, chopped
14 oz can tomato soup
1/3 cup sour cream
1 1/2 cups grated cheddar cheese

1. Trim the chicken. Preheat oven to 350. Cook the macaroni in a large pan until al dente; drain.
2. Slice chicken breasts into long strips and then cut into cubes. Heat the oil in a heavy-based pan. Cook the chicken quickly over high heat until browned but not cooked through; drain on paper towels. Add the onion, carrot and bacon to the pan. Stir over medium heat for 10 minutes. Add the zucchini and soup, bring to the boil and simmer for 5 minutes. Remove from heat.
3. Combine the pasta, chicken, tomato mixture and sour cream. Season with salt and pepper, to taste. Spread into a shallow overproof dish and top with cheese. Bake for 20 minutes, or until golden and cooked through.