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.