Happy Friday everyone! Did this week seem especially long? Today is the last day of test prep before our ELA exam, then Monday, Tuesday, Wednesday and it's OVER! YAHOO! It puts so much stress on not only the teachers, but the kids too. I can't wait to be over and start teaching poetry!
This morning I went to 6 am spin and did a quick 20 minutes weights workout. I love Fridays, 6:45 done and done with workout. This afternoon I'll be going to Whole Foods so wish me luck. I'm hoping to be good and not spend a ton of money, but it's SO hard in that store!
Yesterday we got our organic produce box and it was filled with goodies. It was filled with beets, kale, lettuce, oranges, grapefruit, pears, string beans, carrots, zucchini and sprouts. Two questions: What does it mean when you make a "massaged" kale salad? What do you put on grapefruit to make it really good?
And I also gave out my first sticker today to my friend at work:
The other day I was sitting on the couch reading all of your blogs when Danny texted me he was almost home. I had nothing planned for dinner so I figured I'd make some pasta, only to find out I had no canned tomatoes. I turned to twitter for some advice and I obviously got some good responses. My favorite for the moment was pesto, so I made my own version that turned out pretty good!
I dumped a handful of spinach and arugula into the food processor. Then I added about 1/4 cup olive oil, 2 cloves garlic, sea salt and about 1/4 cup grated cheese. Process until finely chopped and mixed together.
Put the mixture in a small saucepan and bring it to a slow boil. Add 1/4 tsp black pepper and 1 tsp basil. After you boil the pasta, drain it and save about 1/2 cup of pasta water and pour it into the "pesto". Continue to let it heat for about 5 minutes. Serve and enjoy!
It didn't come out as smooth as I'd like, so I have to work on that.
Question for you all: I've been working on making some gluten free breads with millet. I made gluten free naan the other day and it looked great, but turned out tasting very grainy.
Does anyone have an tips on how to make it taste better or stay together better? I noticed it kind of falls apart easily. I have NO experience in baking with millet flour so I am clueless. (I also have done NO research on this!) I also made 1/2 whole wheat, 1/2 millet flour pizza dough and that came out better than the naan.
Any gluten free tips would be greatly appreciated! Happy Friday! Have a wonderful day!