Be Grateful #2

Wow.  I (we) survived week one of classes.  Phew.
I already feel behind.  I'm already exhausted.
Ready for week two...  ?  ;)
Zach got some free Naturals tickets for being such a hard worker, so we took his dad Friday night.  It was the first game we made all year, and I am thankful we did!

1)  I am so very thankful Zach wasn't too hurt in his scooter wreck Thursday night when a guy, turning left, pulled out in front of him when he was only four feet away.  Zach was able to stop before hitting the guy, so according to the policeman who came out, no one is fault and no ticket could be issued.  However, our insurance says it sounds like it was a clear case of failing to yield, which--hopefully--means that guy's insurance will have to pay to fix Zach's scooter and buy a new helmet, jacket, and eyeglasses.
2)  I am grateful we have such great relatives and friends who are willing to help us in any way they can.
3)  I am glad that my Buick is fixed, so maybe now it will sell...and we can pay off the scooter!
4)  I am grateful to have the energy to face a thirteen-ish hour day tomorrow.  Oh my.
5)  I am thankful for the rain this weekend and that the weather didn't interfere too much with our Eureka Springs trip to the Turpentine Creek Exotic Wildlife Refuge center.
6)  I am happy I finished The Hobbit at last!

Be Grateful #1

Inspired by Feel LOVD Everyday, I decided that the first week of classes would be a good time to start a gratitude journal.  I hope it will help me keep my sanity.  *heh*  Hopefully, I will actually keep up with this project unlike the last one two handful that I've started.  (Hey, I DID complete the "photo-a-day" challenge!)  I challenge myself to do this every Monday of the semester.  So...sixteen more weeks left.  *wink wink*  Who's counting?

One of my colleagues has a garden and brought tons of tomatoes and cucumbers to our meeting last week.  I wonder why this is the only one ripening...?  It's sure cool to watch it happen!

1.  I am grateful that I am teaching the same courses this semester that I taught last year because that means I have materials created and some inkling of what I am doing.  *lol*
2.  I am grateful for new editions of books when they mean actual improvement of the content and delivery.
3. I am grateful for the butterflies in my stomach because that means I care about what I do.  :)

Wish me luck!  My first class is at nine in the morning (Composition I) , and then I have a three-hour class at six tomorrow night (Beginning Writing).

Deep Cleaning--Upper Kitchen Cabinets

Today, I had to hand wash a ton of dishes--either because they couldn't go in the dishwasher or they wouldn't fit--and I also needed to clean the counters really well.  I ended up doing the unthinkable--I cleaned the exteriors of our upper cabinets!

Aren't they so shiny now?  I'm doing the bottom ones (and oven) tomorrow.  :)


I've mentioned before that we aren't huge zucchini and squash fans around here (unless the squash is fried).  But we do like some baked squash casserole every now and then, and I like fruited squash, and we even enjoyed zucchini bread.  Still, I am looking for a squash and zucchini recipe that makes me go, "WOW!"

This came pretty close.  In fact, Zach liked it quite a bit.  It was on the spicy side--I think I used too much pepper and garlic powder.  *lol*  I made the mistake of slicing my zucchini slices too thin.  We got this zucchini from our landlords/neighbors who have a garden on their farm.  They brought us three bags of groceries that included such random things as red and golden potatoes, jalapeƱos, and a cantaloup.  They also gave us a ton of cucumbers, but they were bitter.  :(  The delicious cantaloup made up for them.  :)

Parmesan-Roasted Zucchini

squash, sliced 1/2-3/4 inch thick
olive oil spray
olive oil
garlic powder
grated parmesan

Preheat oven to 400.  Spray a cookie sheet with olive oil spray.
Place cut zucchini on cookie sheet.  Using a pastry brush, brush the side facing upward.
Sprinkle on salt, pepper, and garlic powder to taste.
Top with grated parmesan and bake for 25 to 30 minutes until golden brown and fork tender.  Serve hot.  :)

I served these with roasted rosemary potatoes, green beans, and leftover homemade breadsticks.  We love veggie night!
(To balance my veggies, I definitely had a HUGE bowl of ice cream for dessert at 11 o'clock at night after watching the Fab Five take the gold in gymnastics and Michael Phelps be crowned the best Olympian athlete with his 19th win.  ;)