Summer is here

Well, it's been awhile since I've last posted, and this afternoon I finally had a chance to sit down and update this site. School has been out for about 1 1/2 weeks, and in that time I've: gone to the Indy 500 with Mom, Dad, and brother-in-law's brother, Jon; had a massage class; worked at the clinic on several afternoons/evenings as well as full days; weeded the larger of our two gardens; lots of mowing and weed-eating; washed my car; deep cleaned several rooms in my house; and many other things.



Since this last Monday, and continuing through next Friday I'm taking a computer course through USD 408. It's a two week course, meeting every morning from 8-12 and learn about integrating technology in our classrooms. We don't get paid for being there, but are rewarded with a laptop and projector for our classroom (that will be left with the school if we ever leave the district). I'm enjoying the class, but I do have to admit that it is a lot of review. We do have Office 2007 schoolwide for the coming school year, which has some changes and updates to get used to, so I'm using my time to better understand how to navigate all the new twists and turns. So far I really like it. Each of us are taking one of the units we teach during the school year and we're learning about different aspects in technology that can enhance the learner's experience. Since we are all on different levels of how comfortable we are using technology, the class can be interesting at times. So far we've talked about and used all of Microsoft Office 2007, we've discussed "fair use" policies, how to properly cite things... Today's subject was blogging and wikis. I created a blog today that will be used during the school year with my students. If you're interested in checking it out (once we get started) I'll provide the link for all of you. The kids names will remain confidential (maybe with a codename of their choice), but at least you'll be able to see some of the things we do/talk about in class.



This afternoon I'm concentrating on cleaning up the house a bit, and getting food ready for supper guests. We're having some weird weather today, and who knows whether supper will actually happen. This week has had very warm weather, high humidity, and a cold front is blowing in as I type. We're supposed to have severe storms all afternoon and evening, and we've been told to make preparations for spending lots of time in storm shelters today. We'll see if it all happens!



Since I've haven't posted any pics or recipes lately, I think I'll devote the rest of the blog to that. Here are the recipes (as closely as I can remember) for the food we'll have tonight. I'm back on my South Beach Diet, so they are all low-carb and very healthy. Sorry!



Italian Grilled Chicken Breasts

1 boneless, skinless chicken breast per person

1 wedge Laughing Cow Light Creamy Swiss Original cheese per person

1 slice bacon, cooked crisp, per person

garlic

oregano

marjoram

thyme

basil

rosemary

sage

italian dressing



Using a sharp knife, cut a pocket in the side of each chicken breast. Spread the cheese into each pocket, sprinkling spices on top of cheese and topping with the crisp bacon. Secure pockets if needed with toothpicks. Brush chicken with italian dressing and grill over medium coals until chicken is done. Keep brushing with the italian dressing as they cook.









Ricotta Cheesecake with Lemon Drizzle and Pine Nuts

adapted from "The South Beach Diet Parties and Holidays Cookbook"

3 TBSP pine nuts

6 large eggs, separated

3/4 tsp. cream of tartar

1/3 cup plus 1 tsp. Splenda

2 tsp. vanilla

1 32 oz. container part-skim ricotta cheese

1 tsp. grated lemon zest

2 TBSP lemon juice



Toast pine nuts, either on the stove in a skillet over low heat, or in the oven at 275 degrees for about 10 minutes. Keep a close eye on them as they burn easily! While they are toasting, lightly coat a 9-inch springform pan with cooking spray.



Increase the oven temp to 325 degrees.



In a large metal bowl, beat egg whites until frothy. Add cream of tartar and continue to beat until stiff peaks form. Set aside.



In a separate large bowl, beat egg yolks, 1/3 cup Splenda and vanilla for 1 minute. Add the ricotta and lemon zest (I used more zest than called for), and beat on high until smooth.



Gently fold 1/3 of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from the oven and cool on a rack for 20 minutes.



Combine lemon juice and remaining 1 tsp. Splenda in a saucepan; bring to a simmer over low heat. Remove from heat and gently brush the surface of the cooled cake with 2/3 of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.



Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered for 4 hours or overnight. Serve chilled.



Makes 12 servings













Other things on the menu for tonight: wilted spinach salad, and roasted zucchini sticks with Parmesan.



I'm sure there will be plenty of leftovers, anyone else want to stop by?