game book

the game book

no clue how long ago i started it
the current book started 12.26.2012
but i had a book prior and lost it along the way 

it is a space i keep the games we play 
the scores
who played
and some of the daily occurrences of our life

as i looked back..... i've kept quite a journal of our life
of the good we've experienced
the stress we've felt 
the love we've shared 

i've kept trivial details 
such as gas prices 
and what we had for dinner 

i've kept BIG feelings
like COVID stress 
and how we dealt with it

this small section 

is what we documented during covid
54 games of euchre

a few games of pinochle 

yatzee whenever mom could convince 

pandemic after given it as a present 

this journal is coming to an end

so very grateful love bought me a new one

to continue

luke asked what will i do with this finished book

i thought for a minute

unsure

and realized

it will go on our bookshelf

it is an important part of our family history

i love i started this tradition so many moons ago

and look forward to reflecting and remembering for years to come

recap 2020

 it started with me deleting pics from google photos 
low on space 

i had been crabby
a bit moany and jealous about some silly things 

wrote a bit
on a big sticky note 
sat alone
pushed away 

realized i needed to pull back in 

refocused myself 
and chose to create fun 

family tetris challenge
and intense scrabble for the four of us

and while i waited, i looked at pictures to open up memory on my phone and ready my game log
reflecting on all that happened over 2020

2020 was a great year for our family
time on our boat--LOTS of time on our boat
swimming swimming swimming 
kayaking, running, fishing, skateboarding, snowboarding, skiing
golfing, games, cooking, baking, laughing 
sour dough starter started..... crackers made, many loaves attempted--starter stopped
drive by birthdays, door drop birthdays, zoom birthdays, outside birthdays
friend time in person when we could--and making it count
family time squeezed in creative ways
big lake fishing 
cancelled vacations but grieving together and finding ways to be happy together
big emotions felt. communication increased. openness shared. 
family appreciated.

and for me personally

growth was great 
moved through some hard shit to focus on the harder shit 
worked a LOT 
realized my own down time has worth
and time with my family is necessary 
left a therapy relationship that needed to end
moved on to a new therapist to empower me
phobias are feeling less substantial are still there but i give them less power
i am using better tools and maybe more importantly with intentionality 
i am building a tool box--using my medications, coloring, reading, writing, talking, letting love love on me and just hold me 
i am working on relaxing. our beautiful space is a catalyst for that--it is easy to relax when what you i love is right in your my own home and yard--my love, the kids, the dog, outdoor space to eat, the water, the boat, the deck, the sun, the snow. it is easy to relax when you i give myself permission to be happy.

i am not perfect. 2020 was not perfect. HOWEVER i am happy. and 2020 was good. we all grow from ALL the moments--the good, the hard, the in between. 

my reflections written into my game log

Nye

 Dinner to even 2020

Cottage fries in the air fryer (sliced potato coins), Hawaiian roll Sammie's, Pretend potato skins in the cottage fries, Hummus, carrots, pea pods..... so snacky and yummy!

pickle chips for snack!

meals

meals we've all loved lately

rice krispie chicken

dr pepper roast 

qdoba chicken 

roasted pork tenderloin

pork carnitas

meals i think we will love and planning for this week 

french toast (stuffed french toast with light cream cheese and cinn raisin bread) 

white chicken chili (old school--4 ingredients) and warmed sammies

beef roast with rice and gravy

fish/shrimp/lamb

crock pot philly chicken

meals we need to remember we love

strombolis

breakfast tacos

stuffed poblano peppers 

burgers

steaks

spicy steak stew

go green chix sammies

beef tacos 

spaghetti and meatballs 

baboli pizzas

chicken stir fry

fried rice

caprese chicken

turkey kielbasa 

TAKE OUT

dr.pepper roast

 SUCCESS

pork roast

2-12 oz dr pepper 

1 can chipotle peppers in sauce

chopped onion

salt and pepper

crock pot!

yum!

marinade

we've now had it on steak....kabobs
and pork chops!
OH so tasty!!!!
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup worcesterschire sauce
1 1/2 T garlic powder
3 T dried basil
1 1/2 T dried parsley flakes
1/4 t hot sauce

flava bomb

flava bomb salad (tb name for it)

QUINOA CHICKPEA AND AVOCADO SALAD

INGREDIENTS

• 1 cup quartered grape tomatoes
• 15 oz can garbanzo beans, rinsed and drained
• 1 cup cooked quinoa
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 1 1/2 limes, juice of
• kosher salt and fresh pepper, to taste
• 1 cup diced cucumber
• 4 oz diced avocado, 1 medium hass

INSTRUCTIONS

• Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
• Keep refrigerated until ready to serve.
• Just before serving, add cucumber and avocado.

I prepped the quinoa with knorr tomato bouillon in the water

SOOOOOOOO good 

and i prepped the rest of the salad EXCEPT cucumber and avocado and put in fridge. 

right before eating, added cucumber and avocado. 

qdoba copycat chicken

sooooooo tasty!
2 lbs chicken pounded flat

2 cloves garlic minced

2 tablespoons olive oil

2 tablespoons adobo sauce from a small can of Chipotle peppers   (in twirly cupboard---put rest in a plastic bag and put in freezer)

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon oregano or Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

chicken enchiladas verdes

THIS!
http://www.eatingwell.com/recipe/280093/chicken-tomatillo-enchiladas/

ngredients

Ingredient Checklist

• 1 pound boneless, skinless chicken breast
• 1 teaspoon salt, divided
• ¼ teaspoon ground pepper
• 2 pounds tomatillos, husked
• 2 medium white onions, quartered 
  
• 4 jalapeños, stemmed and seeded, if desired
• 6 cloves garlic, peeled
• 1 cup chopped fresh cilantro
• 8 6-inch corn tortillas, warmed
• 1 cup shredded Monterey Jack cheese, divided
• Shredded cabbage, sliced jalapeños, cilantro, sour cream & lime wedges for serving

Instructions Checklist

• Step 1
  Preheat oven to 450 degrees F. Coat 2 rimmed baking sheets with cooking spray.
• Step 2
  Place chicken on one of the prepared pans and sprinkle with 1/4 teaspoon salt and pepper. Spread tomatillos, onions, jalapeños and garlic on the other pan. Transfer both pans to the oven. Roast the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes. Roast the vegetables, stirring occasionally, until tender and browned, about 25 minutes. Reduce oven temperature to 375 degrees.
• Step 3
  Shred the chicken. Transfer the vegetables to a blender. Add cilantro and the remaining 3/4 teaspoon salt; blend until smooth, about 30 seconds.
• Step 4
  Spread 1/2 cup sauce in a 9-by-13-inch baking dish. Pour 2 1/2 cups sauce into a pie pan. (Refrigerate or freeze the remaining sauce for another use; see Tip.) Dip 1 tortilla in the sauce in the pie pan, coating both sides. Top the tortilla with 1/4 cup chicken and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish. Repeat with the remaining tortillas, chicken and 7 tablespoons cheese. Top the enchiladas with the sauce remaining in the pie pan and the remaining 1/2 cup cheese.
• Step 5
  Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve with desired toppings.

Tips

To make ahead: Refrigerate sauce (Steps 1-3) for up to 1 week or freeze for up to 3 months.

Tip: We designed this recipe to make enough sauce for two meals to help your efforts go further. Keep the extra in your fridge or freezer for another batch of enchiladas or use it as a simmer sauce for braising meat, such as pork shoulder, for tacos.

copy cat qdoba chicken

ummmmm amazing!!!!!!!
this chicken was AWESOME!

we grilled it instead of cooking it on the stove
i served it two ways--

• over rice (could do cilantro lime rice) with avocado, cheese, tomatoes, black olives and black beans, jalapenos
• over baby lettuce with avocado, cheese, black beans, pickled red onions and pickled jalapenos! with a tangy home made vinaigrette (see below) 

Teresa's Tangy Lime Vinaigrette

shake together

• lime juice
• olive oil
• canola oil
• rice wine vinegar 
• salt
• sugar (smidge) 
• cholula!

taste and adjust

Qdoba Copycat Chicken Breasts

Spicy copycat grilled chicken is charred, tender and is great on burrito bowls, burritos, or salads. This home-made version tastes 1000x better for a fraction of the price! 

 CourseMexican

 Keywordadobo, chicken, chipotle,, grilled,, mexican,, qdoba,, recipe

 Prep Time30 minutes

 Cook Time10 minutes

 Total Time40 minutes

 Servings4

 AuthorLayla

Ingredients

• 2 lbs boneless skinless chicken breasts pounded thin
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoons adobo sauce from a small can of Chipotle peppers
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Combine chicken garlic, olive oil, adobo sauce and seasoning in a large bowl (or ziplock bag), cover with plastic wrap. Refrigerate for 30 minutes or up to 2 days.
• Preheat about 1 tablespoon oil in a large pan over medium-high heat. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, about 6-7 minutes per side.
• Remove the chicken ontop large cutting board and allow to rest for at least 5-10 minutes then Slice or chop. Serve in a burrito, in a salad, or on its own!

COVID 19

I've been processing Friday the 13th. A completely unprecedented day in my almost 19 years in education.

While I worry for our students who are home... Needing curriculum, food perhaps, and probably just missing their everyday routine and teachers, I'm so very grateful our governor is thinking ahead. If we can stop the spread of covid 19 before it truly hits hard, we win. We need to spread it out to protect our resources within the healthcare system so we can take care of those who are most vulnerable.

I will continue to share ways we can make a difference! Educate those around you. Share fact not fiction. Be willing to help your neighbors, friends and colleagues. Donate to food banks. Write to your loved ones who might be quarantined at home. Share love and kindness. Above all give Grace.

Practice social isolation and wash your hands frequently. No need to go and panic. However,  be smart and cautious.

Friday was a really hard day in education as we prepare for a multi-week shutdown. However with my administrative colleagues and the amazing teachers, paraprofessionals and ancillary staff we serve, we will support families and our community!

How are you supporting your community?

Addition from a wise friend of mine: contact your child’s teacher or any teacher that you know that may have specific basic needs concerns for a student in their class.

Savory sweet potato

Ingredients

• 5 pounds sweet potatoes (5 to 6 large potatoes)
 
• 1 large (1 1⁄2 oz.) shallot, grated (1 1⁄2 Tbsp.)
 
• 1/3 cup whole milk
 
• 2 large eggs, beaten
 
• 1 1/2 teaspoons chopped fresh sage

• 1/4 teaspoon ground nutmeg
 
• 1 cup unsalted butter, melted, divided
 
• 2 1/2 teaspoons kosher salt, divided
 
• 1 1/4 teaspoons black pepper, divided
 
• 1 1/2 cups pecan halves, roughly chopped
 
• 1 1/2 cups coarsely ground day-old sourdough breadcrumbs (2 1⁄2 oz.)
 
• 2 ounces Parmigiano-Reggiano cheese, shredded (about 1⁄2 cup)
 
• Chopped fresh flat-leaf parsley

How to Make It

Step 1

Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins.

Step 2

Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Step 3

Combine pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.

Step 4

Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.

Chef's Notes

To make ahead, prepare recipe through Step 3. Cover and chill overnight. Let baking dish sit at room temperature while oven preheats. Proceed with recipe as directed in Step 4, increasing bake time to about 45 minutes.

crock pot to try

• 1 small onion, chopped
• 1 15.5 oz can black beans, drained
• 1 15.5 oz can kidney beans, drained
• 1 8 oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 10 oz cans diced tomatoes w/chilies
• 4 oz can chopped green chili peppers, chopped
• 1 packet reduced sodium taco seasoning or homemade, see below
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz 3 boneless skinless chicken breasts
• 1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

• Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
• Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
• Half hour before serving, remove chicken and shred.
• Return chicken to slow cooker and stir in.
• Top with fresh cilantro and your favorite toppings!