Wordless Wednesday--the beauty around us

*Lake Erie--July 9, 2011

*Photo by Sarah Myers

Haven't posted a recipe in a while...

This is a new recipe...and one for the recipe collection.

Because it's summer and because I don't want to turn the oven on unless I have to I have put many more grilling recipes on my monthly plan. This was a good start to that plan! :o)

Balsamic Glazed Flank Steak with Arugula (courtesy of Weight Watchers Sizzle It recipe book)

3/4 C balsamic vinegar
1 Tbsp packed brown sugar
1 garlic clove, minced
1  tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 (1 lb) flank steak
6 C lightly packed baby arugula

Directions:
1. Get your grill going...
2. Combine vinegar and brown sugar in a small saucepan; bring to a boil over medium-high heat. Boil until the mixture is reduced to a syrupy glaze (about 8 minutes). Remove the saucepan from the heat; set aside.
3. Combine the garlic, oil, salt, and pepper in a small bowl; rub the mixture on both sides of the steak. Place on the grill rack and grill until an instant-read thermometer inserted into the side of the steak registers 145 degrees for medium, about 5 minutes on both sides. Transfer to a cutting board and let stand 5 minutes. Cut the steak across the grain into 12 slices.
4. Divide the arugula evenly among 4 plates and top each portion with a few slices of steak. Drizzle with reserved balsamic glaze and serve at once.

Alterations:
-I did not spread the seasoning mixture on both sides of the steak...I just did the top. If I do this recipe again, I will double this mixture. There was really only enough for one side.
-I did not use arugula...instead I used Wegmans Spring Mix because I had a coupon :o)

JUNE!!

Happy June everyone...doesn't seem possible, but at the same time I'm welcoming it with open arms. It's been a very long, busy, stressful school year...and I'm ready for a break. I think I end up with more anxiety over final exams than my students do...


This past weekend was probably one of the best weekends I have had in a while. It was so nice to be with "The Seven" again...all in one room, no one with us via Skype...everyone in one room at the same time, sitting around the same table. Who knows when that might happen again?! :)


Here's the proof that we were all together: 

For this Memorial Day we were graced with an extra day off from school...so we had Friday through Tuesday off. Because of that extra day off I was able to complete June's Dinner Plan on time. Go me! To see it go here.

Look who is ahead of the game...

So today I planned to get a few more things done but was less than successful with that plan...I was going to finish up my IEPs for next weeks Annual Meetings...I was going to mop the kitchen floor...do some laundry...maybe sew. None of those things got DONE...some are started.

However, what I did get done was May's meal plan.

Here you go. The underlined meals have links to recipes that should work...

May's Meals

Spring?? Is that you??!

YAY...most of the snow has melted. 

And some how March is almost over! This month just started yesterday and all of a sudden its March 18th. Next week is the end of a marking period already...and then we will be moving into the FINAL marking period of the school year. We are quickly creeping into Regents Exam territory (eek!).

         
        It just doesn't seem possible!

This month has been full of all sorts of goodness. To start, we had an overnight with our Youth Group kids followed by a Rock-A-Thon. They had fun, we had fun, and I can now say I have finally been a part of a Star Wars marathon...on a big screen nonetheless! Soon there will be an update on the HYG blog...

Then Aaron was a part of the team on a Men's Koinonia weekend. He had to speak about the Christian Community and he did a marvelous job (or so I hear). I couldn't have been more proud...he was unsure about it at first, but after some poking and prodding from God, our church family, and me ;o)...I think he is glad he was a part of it. It was great to attend bits and pieces of the weekend that the Koinonia community as a whole is a part of (with my family and church family) and see him, as well as half of the men from our church, smiling and happy.

Also, I have decided to begin running. The stress level in my life recently has hit an all time high...and it was taking quite a toll on my body. Mainly manifesting itself in headaches and stomach aches, issues after eating,etc. I/we have changed some daily things...mostly in the area of what I/we are eating (cut out aspartame--mainly me)...no more microwavable meals (ie-Lean Cuisines). More natural, non-processed foods. We really didn't eat that many to begin with, especially for dinner, but now they are gone from lunch too minus a few granola bars, crackers, etc.
But back to the running...I typically would use the Elliptical machine in the school's fitness center. One day both were being used, so I jumped on the treadmill instead...and what do you know, I liked it! For some reason I had always steered clear of it, thinking I wouldn't like to run that way...but I actually like it. Its a great way to clear my head from school stress, or a good way to focus on something that is bothering me w/out other distractions. I'm in a much better mood when I get home...AND I am starting to see some differences in how my clothes fit. YAY! My goal is to keep at this for the rest of the school year at least...my "prize" for doing that will be some new, maybe higher quality, sneakers...or maybe some "running shoes". I'm just like my students in this sense--I need a prize or something to motivate me--ha!

In other news...we will soon be doing this:

And I am beyond excited!

 Aaron and I have not taken a vacation just the two of us in a while...since our Honeymoon actually. Given that the stress-o-meter has been off the chart lately, we both decided it was time to go and get away. A friend and her significant other are going as well...but essentially it is just Aaron and I. 

I know that after this vacation I will be ready to hit the ground running when we are back to school...and push through until Regents week. 

In recent craftiness... I have made a few sets of these for Easter for a few little girls I know.  Super easy to make and sooo, sooo cute!

You can find the pattern and tutorial here.

The Purl Bee is one of my most favorite blogs to read/follow!

How to combat another foot of snow...

With the recent teaser Mother Nature decided to give us (40-50 degree temps and some green peaking out from melting snow)...this recent wintry blow was a real Debbie Downer. A foot of snow overnight and here's what we were looking at this a.m....

 

Now, had this been December I would have been giddy...but seeing how March is almost here and we have already felt some spring temps this was not a fun way to start the day. Aaron went out and started (see the one path shoveled) but quickly came back in. This was that heavy, hard to lift type of snow. After fueling up with French Toast and eggs...we BOTH went back out to finish the job...Aaron had to go to work after all. Aaron's dad came to help, and bring another shovel, as we only had one. We managed to clear it all out, and get the cars cleaned off. I ended the job with an awesomely pulled lower back...apparently I'm not as strong as I thought AND I have a hard time remembering lift with your knees. 

To combat this "blegh" start to his day...Aaron will be surprised with a very comfort food/man's man type of dinner---------->Beef Roast :o) It is currently in the crock pot and smelling scrumdidlyumptious thanks to Taste of Home Comfort Food Diet Cookbook

Here's the recipe I'm using this time:

Beef Roast Dinner

Ingredients 

1 pound red potatoes (about 4 medium), cubed
1/4 pound small fresh mushrooms
1-1/2 cups fresh baby carrots
1 medium green pepper, chopped
1 medium parsnip, chopped1 small red onion, chopped
1 beef rump roast or bottom round roast (3 pounds)
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
3 tablespoons cornstarch
1/4 cup cold water

Directions

• Place vegetables in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Combine the broth, salt, oregano and pepper; pour over meat.Cover and cook on low for 8 hours or until meat is tender.
• Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
• Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables. Yield: 10 servings.

-Now this wouldn't be a Notions of Grace meal if there weren't some "alterations" :
1. I used a Chuck Roast because that's what was on sale a week or two ago, and that's what was in the freezer

2. No parsnips...

3. And...didn't want to wait 8 hrs. so we're doing 3 hrs on high.

Nutrition Facts: 4 ounces cooked beef with 2/3 cup vegetables and 1/4 cup gravy equals 245 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 427 mg sodium, 16 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

 

Better Late Than Never...

So five days into February here is the February Dinner Plan...I never have it done by the time the month begins. However, I always build in a few days of cushion by planning meals into the following month.

Here she is :o)

 February Dinners!!

FYI-- anywhere there are *** this is a cook once/eat twice meal. (ie--Pork Roast on Sunday, then Pork Tacos later in the week.)