A Week in the Life of...

Hey all!

I'm pretty stinkin' excited to see 70+ people have taken a peak at my little labor of love. That sounds ridiculous. Who gets excited over 70 people? THIS GIRL, THAT'S WHO! :)

The last week was spent getting ready for the whole going-back-to-work-end-of-summer shenanigans. Ugh. I love my job and am beyond grateful for the opportunity I have teach my kiddos. However, that last week of summer and the looming start to the school year is enough to make anyone a little sad. I SO enjoy sleeping until 9AM and spending my time doing whatever I please. Unfortunately, that time has officially come to an end and I headed back to work today. I spent my day in meetings and planning what I would do with my classroom this year. I've decided the word to describe my vision is: FIERCE. I spent two hours this evening cutting out about 24834 things I had laminated today, as well. That was a blast! Thanks to my Momma for helping out a ton with that! I've taken some before pictures of my classroom and I'll take some after photos on Friday. We'll see how much I get accomplished :)

I also met with my wedding coordinator last Thursday at the Vinoy. We had a delicious lunch at Marchand's within the resort. Here's a link if you want to check out amazing menu! Marchand's Menu
We talked all things wedding and were able to make some big decisions for the big day. I learned what a charger was. Who knew they'd call a huge plate under your dining dishes a charger?! No. Clue.

I made White chicken Chili for dinner tonight. Super easy. Super quick. My kind of Monday night dinner. This chili has a little kick to it, but is easily controlled with a little extra broth. The recipe is a mixture of The Pioneer Woman's and whatever came to my mind! Enjoy the recipe! Let me know if you make it! :)

White Chicken Chili

1 medium onion, diced
4-5 cloves of garlic, minced
3 tbpsn butter
2 tbpsn oil
2 cans Great Northern Beans
1 can corn
3 Boneless Chicken Breasts, cooked, shredded ( I season with chili powder, red pepper flakes, salt and pepper)
2 cups Chicken Stock
2 cups water
1 package McCormack Chicken Chili seasoning

1. Add 3 tablespoons of oil to a pot with 3 tablespoons of butter. Let the butter melt.
2. Add onion and garlic to melty butter and oiil and let them start to cook.
3. When onion is soft, add Great Northern Beans, corn, shredded chicken.
4. After about 2-3 minutes, add Chicken stock and water to mixture. Add McCormack seasoning to your bubbly deliciousness.
5. Make sure everything is mixed together and let sit covered on medium/medium-low heat for awhile (I've let it sit anywhere from an hour to just 10 minutes).
6. Serve it on up! Sharp cheddar and sour cream are GREAT additions to the amazingness you will find in your bowl! :)


See ya soon!
Lyndsey

Not So Suzy Homemaker

Within the next three weeks, I:
1. Go back to work
2. Meet my 30-something kiddos.
3. Begin my last semester of grad school.
4. Close on Derek's and my house.
5. Continue planning our wedding.

Since I'll be navigating through this new phase in my life (Suzy Homemaker, here I come!), I thought I'd blog about the things I'm doing: new recipes I try, things I make or discover for our home, creative projects for work, etc. Not only will I have something to look back on, and I'm sure laugh at, later, I'll also be able to share it all with you! We're scattered all over the place, so I'll be able to keep everyone updated on all things house-school-wedding-related! :)

So, hang on tight, I'm sure it'll be an interesting, if not wild, ride!

Lyndsey