Well, we all survived the first full week of school. I don’t know who was more nervous, my second-graders or me. OK, it was me!
I needn’t have worried. I have 15 of the most adorable second-graders you have ever seen, nine boys and six girls. At this age, they still love their teacher, and you are the best teacher ever — until next year.
Being at a new school can be a bit intimidating. The teachers have been so sweet and welcoming to me. They have made me feel right at home. I took the place of a retiring teacher who had been there for quite a long time, and everybody loved her.
Notes from the week:
• On the first day of school, a student came in and I asked him if he was excited about being in the second grade. His reply was that he really wanted Mrs. Moore to be his teacher, the one who retired. I remember thinking that I hoped he wasn’t the welcome wagon.
• The first day I asked the students to put their school supplies in their boxes at their desks. I forgot that with little ones you need to be very specific. They all emptied a dozen pencils, 24 crayons, 12 markers, scissors, glue and 12 pencil-top erasers in their boxes in record time. I had planned on keeping extra supplies on hand. The best-laid plans.
• I lost count of how many times they each dropped their boxes and spilled everything onto the floor (see above supply inventory) with the top opened, of course. At the end of the first day, my “lost and found” box was slap full!
• At morning snack, the students asked if they could get sweet tea and Kool-Aid in the ice cups. I said it would be fine and helped them to fill the ice. We did this for several days and were all just happy as clams. I noticed some puzzled looks on other faces of the other elementary students. They are only allowed to get milk or juice at morning snack — oops!
• I have been late for morning snack, lunch and activities more times than I can count. I have my car and recess duty posted on everything I own so I won’t forget. It takes us forever to get anywhere.
• It took me a couple of days to fit in all my subject areas: spelling, Bible, history, phonics, language, writing, reading and math. On day three, I finally got everything covered. I have been on a roll ever since that day.
I remember thinking that it would be a shame for my own husband to fire me. Then after about two days, we got into a routine and rhythm. I have absolutely loved teaching the students and spending time talking and getting to know them on an individual basis.
At “Meet the Raiders” night, I had so many parents tell me that their child had come home and told them they were glad I was their teacher, and that they loved going to school each day. That is what makes it all worthwhile.
I hope all you fellow teachers have had a great start of the new school year. I don’t know about you, but I am exhausted. It takes a while to get your back-to-school year stamina built up, and then football season cranks up on Thursday and Friday nights.
Hope you enjoy this week’s recipes. They are geared toward football season. Thanks for reading.
FIVE CHEESE SPINACH AND ARTICHOKE DIP
1 jar (12-ounce) roasted sweet red peppers
1 jar ( 7-ounce) marinated quartered artichoke hearts
1 (10-ounce) frozen chopped spinach, thawed and squeezed dry
8 ounces fresh Mozzarella cheese, cubed
1½ cups shredded Asiago cheese
1/3 cup chopped cheddar cheese
2 (3 ounces) cream cheese, softened and cubed
1 cup (4-ounce) crumbled feta cheese
¼ cup chopped red onion
1/3 cup chopped fresh basil
2 tablespoon mayonnaise
2 garlic cloves, minced
Drain and chop all ingredients. Cook ingredients for 2 hours or until ready on low in a crock pot. Serve with crackers of your choice.
LOADED BAKED POTATO DIP
2 cups sour cream
2 cups shredded cheddar cheese
8 pieces bacon, chopped and cooked
1/3 cup minced and chopped fresh chives
2 teaspoon hot sauce
In a small bowl, mix the first five ingredients until well blended. Refrigerate until serving.
Serve with prepared waffle fries or your favorite cracker of choice.
MARINATED CHICKEN WINGS
20 chicken wings
1 cup soy sauce
¼ cup chicken broth
¼ cup canola oil
1 tablespoon sugar
2 garlic cloves, minced
1 teaspoon ginger
Cut wings into three sections, and discard wing tips. Place wings into a large resealable bag.
In a bowl, whisk all remaining ingredients until blended.
Add chicken. Seal bag, and return to coat. Refrigerate overnight.
Transfer chicken to a slow cooker, and cook for 3 to 4 hours or until chicken is cooked.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
