School Daze...

Oh the joys of starting a fresh new school year! I forget just how little the kids are at the beginning of the year until I start a new year. Last year's Kindergarteners are now big 1st graders who have grown about a foot over the summer, last year's Pre-K students are now big time stuff in Kindergarten (can you say patience?) and this year's Pre-K students are just babies!

Yesterday was the very first day of school for me. It began with an hour and fifteen minutes of opening milk and juice cartons for the four year-old Pre-K students along with helping them hold their trays upright (sort of) as they walked to their seats. This was followed by spreading jelly on their little pieces of toast and watching them sit and eat their meals while they carried on delightful little conversations with their classmates.

My classes were so much fun! The kids are so excited and ready to learn, but it is quite overwhelming on the first day with so much new information to absorb. Today's classes were about the same with lots of curious little faces ready to see and experience everything around them. I also had my first day back up at the high school helping with high school and junior high band. It was great to see so many familiar faces ready for another great year.

And although this year has started off great and I feel really well-prepared, I'm also really glad tomorrow is already FRIDAY!


(Happy Birthday, Papa!!!!!)

Supper Tonight

Here's an easy stromboli recipe that is good no matter what the fillings are. The following is what Ben and I usually do, but you could add your favorite toppings.

Easy Pillsbury Stromboli

1 can Pillsbury pizza crust
1/2 jar pizza sauce
1 pkg mozzarella cheese, shredded
3 to 4 Roma tomatoes, chopped
fresh basil leaves
fresh garlic, chopped
salt

1. Preheat the oven to 400 degrees.

2. Unroll dough and place on a greased cookie sheet. Press dough into a 12 x 8 inch rectangle. Spread sauce on dough to within 2 inches of sides. Add diced tomatoes, salt, cheese, and basil.

3. Fold long sides of dough over filling and pinch to seal. Pinch and fold under the short sides.

4. Bake for 15 to 20 minutes or until golden brown.


(Sometimes we add pepperoni, but we love the margherita pizza toppings! I also put foil down before spraying the pan for easier clean up. You can also omit step three and make an easy homemade pizza.)

*** In a recent issue of Better Homes and Gardens, I read the history behind the margherita pizza. It was created and named for Queen Margherita of Italy. A New York restaurant owner developed it because she was making a special trip to NY. To make her feel welcome he used the colors of the Italian flag: red-tomatoes, white-mozzarella cheese, and green-fresh basil.

Happy Anniversary, Mom and Dad!

Seems like so many special occasions in our family run together around this time of year. Today is Dennis and Anne's 32nd wedding anniversary. (And since it's after 2:30, it's officially been 32 years.) Hope you have a great day!

Baby Madelyn and Baby Carter

Look at these two! How much

more precious can they get?