As we start this new year, I thought I'd start a new blog that is just for my thoughts on homeschool. I have grown so much in the two years that I have homeschooled my boys. If for no other reason than for me to look back, I'd like to keep track of my thoughts.
I have started about 5 or 6 different journals that I'll write in for about a week or two and then...nothing. So since most of our homeschool is done on the computer, I thought this was an easier way.
I am so excited when it come to a new year. Wipe my slate clean!! This is a new year for me! God has so richly blessed us, that I can't wait to see what he has for us this year. I make no "New Years Resolutions" I just want to be the best wife, mom, and mentor that I can be for the people around me.
The boys had a rough start to school today. (so did I) We took a two week break and it's just taking a little time to get back in the swing of things. We'll get back! We can't just dive into like we were before Christmas.
As I wake up each day I only ask a few things.....I want to spend some time with the Lord, I'd like to take a shower, and I want my kitchen clean. These of course are what I want for me.
Of course I want my children to learn and to get along and maybe even take a shower! :o) But each day, if I can just get those first three things accomplished...I'll feel great.
My time with Jesus is never at the same time everyday...yet. But my boys are old enough now that I can say "go play", mom needs a minute! The shower thing is just a given! And I would like for my entire house to be spotless, but I'll just settle for the kitchen.
I spend a lot time in the kitchen. Remember, being a homeschool mom means fixing three meals a day. I love to cook! So that's where I like to be.
So we didn't get to Math today, but there's always tomorrow. We did play an extremely LONG game of Monopoly on Monday, so we did get some math in!
As for the rest of the day: Eggplant Parmesan for dinner and I think we'll even go to the movies tonight!
Stacy's Eggplant Parmesan
1 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
1 cup Italian style breadcrumbs
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
1 large egg, beaten 2 tablespoons of milk
2 cups of any brand of Marinara Sauce
1/3 cup grated Parmesan
1 cup of shredded mozzarella
Arrange the eggplant slices on a baking sheet and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large plate, pour out the bread crumbs.
Place the flour in another plate or bowl. In the third plate or bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumbs. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
Fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/2 of the marinara sauce and arrange the eggplant over the sauce. Cover the eggplant with the other 1/2 of the sauce. Scatter half of the Parmesan and mozzarella over the sauced eggplant. Bake at 350 degrees until hot and just beginning to brown, about 20 minutes. Serve immediately!
I have started about 5 or 6 different journals that I'll write in for about a week or two and then...nothing. So since most of our homeschool is done on the computer, I thought this was an easier way.
I am so excited when it come to a new year. Wipe my slate clean!! This is a new year for me! God has so richly blessed us, that I can't wait to see what he has for us this year. I make no "New Years Resolutions" I just want to be the best wife, mom, and mentor that I can be for the people around me.
The boys had a rough start to school today. (so did I) We took a two week break and it's just taking a little time to get back in the swing of things. We'll get back! We can't just dive into like we were before Christmas.
As I wake up each day I only ask a few things.....I want to spend some time with the Lord, I'd like to take a shower, and I want my kitchen clean. These of course are what I want for me.
Of course I want my children to learn and to get along and maybe even take a shower! :o) But each day, if I can just get those first three things accomplished...I'll feel great.
My time with Jesus is never at the same time everyday...yet. But my boys are old enough now that I can say "go play", mom needs a minute! The shower thing is just a given! And I would like for my entire house to be spotless, but I'll just settle for the kitchen.
I spend a lot time in the kitchen. Remember, being a homeschool mom means fixing three meals a day. I love to cook! So that's where I like to be.
So we didn't get to Math today, but there's always tomorrow. We did play an extremely LONG game of Monopoly on Monday, so we did get some math in!
As for the rest of the day: Eggplant Parmesan for dinner and I think we'll even go to the movies tonight!
Stacy's Eggplant Parmesan
1 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
1 cup Italian style breadcrumbs
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
1 large egg, beaten 2 tablespoons of milk
2 cups of any brand of Marinara Sauce
1/3 cup grated Parmesan
1 cup of shredded mozzarella
Arrange the eggplant slices on a baking sheet and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large plate, pour out the bread crumbs.
Place the flour in another plate or bowl. In the third plate or bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumbs. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
Fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/2 of the marinara sauce and arrange the eggplant over the sauce. Cover the eggplant with the other 1/2 of the sauce. Scatter half of the Parmesan and mozzarella over the sauced eggplant. Bake at 350 degrees until hot and just beginning to brown, about 20 minutes. Serve immediately!
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