We’re currently into the second week of professional development and it is a wild ride. One minute I feel ready to teach remotely and like I’ve got a solid plan in place, the next minute (likely after I’ve read my email) it seems like nothing is ready for students and I have no clue how remote learning is even a possibility. Overall as the day have gone by, I’ve felt more and more ready and I’m so looking forward to seeing students daily. This will definitely be a September like no other.
Last week’s initial run of my fall menu plan structure was awesome. I’m still in love with having 3 days mostly of decided (slow cooker, Brian makes tacos, pizza) while still getting to try random or new meals on the other days.
The Pick Ups
The Plan
Slow Cooker: The Best Healthy Turkey Chili (Ambitious Kitchen) with biscuits
Brian Makes Tacos
Pizza Friday
Summer Chickpea Salad with Honey Garlic Lime Vinaigrette (How Sweet Eats) with biscuits
Roasted Garlic Bucatini with Burst Cherry Tomatoes (How Sweet Eats, again) with roasted delicata squash
chicken fingers (adapted from Wholefully) with Blistered Green Beans with Garlic (Bon Appetit)
eggs, kale chips and sausage
Lunch: tabbouleh, various leftovers
