October12011

HazelKey150

Let’s be friends on Pottermore. :)

pottermore harry potter 

September92011

My First Week Student Teaching Highlights

  • Made a social contract with the classes, made an awesome poster out of it
  • A student, while presenting, threw a granola bar… at the audience… It was odd
  • Accidentally said “shit” on the first day while talking with a group of students. Oops.
  • I love the fact that I have 11 students in my literacy class. I also love the fact that I’m with a literacy class.
  • My teacher hates grammar (understandable), so I get to lead teach the unit and make it my own.
  • That unit starts on Monday…
  • Students still really don’t know my name, but they are comfortable with asking me for help. Last semester, this happened about halfway through the semester, so I’m extremely happy to be forming these relationships. Then again, I also have a more active role in the classroom this semester.
  •  My CT is awesome. The 8th grade team is awesome. I love it.

Teacher confession time: About halfway through this summer, as I was sitting doing nothing and alone, a thought started to form in the back of my mind: am I really cut out to be a teacher? Do I really want to do this for the rest of my life? It scared me, I’ll be honest. Because rationally, I want to do this; I have invested so much time, money, energy, passion.

Today, as I sat in my friend’s car on the way home after teaching, I was happy that I was done and I was happy that it was Friday, but most of all to me, I was happy and tired from interacting with all these different, young beings. The thought in the back of my mind is gone.

education teaching student teaching first week of school eighth grade language arts literacy grammar confession 

August312011

So I’m talking to a friend on Facebook…

It’s a girl that I pledged with three years ago. She’s a good person, albeit a bit annoying. But I’m ok with her some of the time.

Right now, she’s in Austin, bartending while trying to get a job in her field after graduation. Naturally, she’s asking all the normal questions, getting caught up with each other and such.

And then, the question that I dread: when am I going back to DTS (the organization that we both had pledged for and were very active members in)?

Why do I dread this question? People tend to ask it a lot. I went inactive at the end of last fall semester, December 2010. After a tumultuous 2010, I decided to take a break (go inactive) to concentrate on my mental health, school, and work. Those were the three most important things to me at the time.

Also, part of the reason I left was that I was done dealing with bullshit. It’s an all-girl organization paired with a fraternity, so gender and politics were bubbling over and out at the time. I felt like I had put all this work in (I lived in the house for three years, attended everything, did stuff that others didn’t want to do) and all I was getting in return was… well, not much from the organization.

This isn’t to say that I’m not friends with the people in the organization or that I hate it. I love the people, I still consider them my brothers and sisters. I would not be the person I am today if it wasn’t for that house and those crazy, wonderful people. But slowly over the years, people have come in who are petty, materialistic, and controlling. They have taken the joy out of going to the meetings and events. Plus, while I did love some people to death, I couldn’t stand others.

I get asked the question pretty frequently by a few different people. I still hate answering it though. I can’t tell people that I don’t plan on coming back active - ever. Particularly since most the people that ask me are the people that I didn’t like very much in the first place - those petty, materialistic people who just want the information for fodder, they don’t actually care whether or not I come back.

I don’t know how to deal or avoid these types of people. I hate being around people that I don’t really like, but when these people seek me out, I don’t want to be rude. I’m good at avoiding them most of the time (parties, on the street, etc), but Facebook corners you.

Ok, I’m done with my pointless rant.

personal rant people friends 

August302011
happyhealthyhopeful: mangosteel: Keeping this FOREVER. All look awesome and all are or can be vegan-ized. tortoisehare: CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil Notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. Seriously, this is amazing. Thank you.

happyhealthyhopeful:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

Seriously, this is amazing. Thank you.
August282011

And so it begins…

I get to meet with my CT tomorrow morning to begin planning the semester. There’s an eighth grade language arts class and a literacy class that we’re teaching (hehe, it still sounds so awesome…). We exchanged emails and she asked me to think about any must reads or read aloud books for eighth graders. I’ve thought of some - Hunger Games, Gathering Blue, Ship Breaker. Does anybody have some must read books for eighth graders?

education eighth grade language arts literacy teaching middle school 

August232011

It’s rainy and I’m at work for the next nine (!!!) hours

But I’d much rather be in my cozy apartment, sleeping.

Zack has an interview for a part-time job today. He’s not totally happy, but it’s something, which is more than he’s had for the past month. And it’s only temporary.

But he did look snappy all dressed up this morning. :)

August192011
leilockheart: By Sarah Pancake

leilockheart:

By Sarah Pancake

text mostnoted 

August112011

I’m feeling a bit better today

I had my mini meltdown Monday night, got it out of my system, and now I’m organized as shit and conquering everything.

Yesterday was my day off and I accomplished: moving half of our stuff into another room, cleaning out my little room completely and vacuuming it, nap, put together another bag of clothes to give to St. Vinnie’s, and found a dresser on Craigslist for $30 - and they’ll deliver!!

Plus, Zack took Ginger out for a walk all by himself this morning AND he’s going to do laundry while I’m at work.

Needless to say, I’ll be sooooo happy come next Tuesday night.

August92011

I now understand why I stayed in the same building for the past three years.

Moving sucks.

Particularly when there are three other renters involved and your boyfriend is being a selfish ass.

August12011
“What you are is a complicated girl with simple needs. You need your books and time to read, and you need a few friends and you need someone—not to take care of you, but to care for you. If you have all those things, you’ll always be alright.” “Breakable You” by Brian Morton (via creatingaquietmind)

(Source: julie911, via garnetsandaquarians)
July292011

Since the beginning of the summer, I have sent 10 emails to Zack with numerous jobs for him to apply to

He’s applied to maybe a handful of them.

I’m done wasting my time for a while. The last email I sent had ELEVEN jobs in it.

He hardly looks through them.

I personally feel that while you are unemployed, your new temporary job is to find a new job. Yes, it takes time and energy. But you would usually be expelling that time and energy while earning money. Expel it now to find a new way to earn money.

Insert frustrated noise here.

July262011
My puppy, Ginger. and by puppy, I mean 7 year old bundle of awesomeness.

My puppy, Ginger. and by puppy, I mean 7 year old bundle of awesomeness.
8AM

I have to get rid of my dog by August 15th

My life sucks.

She is seriously the best dog ever. She’s been with my family for 6 years.

I don’t want to think about it, but I need to get shit done. Why does she have to be on that list? Family should never be on any list…

July252011

Going to go to the rental office of my new apartment today to put Zack on the lease. Kinda nervous that we’re going to be sharing a lease… Also, I need to convince them to let me keep my dog.

Wish me luck.

I don’t want to get rid of my dog… :/

zack moving apartment dog 

July232011
[Flash 9 is required to listen to audio.]

taffy-stuck:

But it’s Better if you do - Panic! at the Disco.

this is a weird, old version that just kills me. so good.

the best part is when he’s counting ‘1, 2, 3. 1, 2, 3…’

Oh snap!

(9,990 plays)
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