Friday, September 3, 2010

"You Don't Act Like a New Teacher..."

This quote above was quite possibly the best compliment of the week from a student. I made it through my first week at New School and I feel like I've gotten back on the bike. The first week of all orientation was okay, but being in the classroom actually teaching feels great! I feel so refreshed and stress free. Everyone is so nice (the faculty and staff really socialize and are genuinely interested in getting to know you) and the school is beautiful.

We had a half day today, since Hurricane Earl was threatening to show up. However, we have yet to see anything but some rain. I can't complain though, a half day still no makeups!

Also, I finally think I have the New School block schedule down. Between the even and odd days, the 8 day rotation, and 8 day duty rotation, it's a lot to remember. And I've been using the Smart Board every class. I absolutely love it! There's so much you can do with it. Plus, the students are very familiar with it since they have them in the elementary and middle schools.

Welcome Wagon Wheel Pasta
Oven 400

16 ounces wagon wheel macaroni
2 tablespoons olive oil
1 onion, chopped (about 1 cup)
6 slices bacon
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
8 ounces ricotta cheese
1 egg, beaten
1 tablespoon dried basil or 1/4 cup fresh basil, chopped
1 tablespoon dried parsley or 2 tablespoons fresh parsley, chopped
1/4 cup parmesan cheese
salt and pepper
1/2 cup grated Fontina cheese
1/4 cup seasoned bread crumbs

Bring a large pot of salted water to a boil. Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente. Remove from heat, drain the pasta, and then return the pasta to the pot. Meanwhile, heat the olive oil over medium heat in a heavy skillet. Add the onion and sauté until soft and lightly brown, about 3 minutes; remove from heat, and add the onion to the pasta. Cook bacon strips in the same skillet until crisp, set on a paper towel to drain. Once cool, crumble into small pieces, and add to the pasta. Add the chicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and pepper to the pasta, and stir to combine. Transfer pasta to a 7x11 casserole dish. Sprinkle Fontina cheese and bread crumbs on top and bake in oven for 10 to 15 minutes until the cheese has melted and the bread crumbs have turned a golden brown.

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