Last week, my school really kicked off our remote learning. I definitely had some concerns about how Brian (who teaches at the same school) and I were going to balance planning, grading and meetings while also parenting two children. But, despite the fact that I feel like I’m rewriting my curricula for at least the 4th time this year (due to changes at school, my baby coming early, changing things around for my subs and now COVID-19), it’s beginning to feel like things are under control. We’re living and dying by our calendars as to not miss anything, but Brian and I have figured out a schedule that seems to be working and — generally speaking — I’m not hating working from home as much as I’d anticipated. Still, I won’t complain when this is all finished and I can get back to my classroom and the rest of my life.
The Plan
Slow-and-Low Dry Rub Oven Chicken (Smitten Kitchen) with egg noodles and carrots {Easter dinner}
leftover baked ziti
Chickpea Tikka Masala (Foodie with Family)
Stir Fry Beef Noodles (Budget Bakes)
grilled cheese and tomato soup
