What are you doing to kick off your weekend?
I stayed in tonight to finish off the final reports. They are now ready to hand in first thing Monday morning. What a great feeling to be DONE!!
Although it has been a stressful week, it’s been an easy one teaching-wise. Tuesday we had a class trip, Thursday there was no school, and today was a work day only for the teachers. That means I was paid to work a full week but only did my regular teaching job two days. I guess I can’t complain about the extra time spent doing reports this week after all.
My morning started with an up-and-ready breakfast.
Overnight oats in a jar.
If we’ve ever met, you know I adore peanut butter. Always have and always will. I’ve just got to get each and every bit of the good stuff before throwing the jar into the recycling can.
My jar included:
- 1/4 cup oats
- 1/2 cup plain yogurt
- 1/2 Tbsp. chia seeds
- 1/2 Tbsp. ground flax
All mixed up and left in the fridge overnight.
This morning I added:
- fresh strawberries
- fresh raspberries
- pumpkin seeds
All mixed up and yummy!
We had to be at work like normal today. Our sessions were run by the EAL teacher. At break time, I had a handful of fresh strawberries, a snack-sized kit-kat bar, and the last of my raspberries.
After the second session, we were allowed to work on our own doing whatever we needed to do. I was so into my work that I didn’t notice that lunch was served. In my rush to collect each and every delicious middle eastern dip and salad which was provided, I didn’t take a photo. Don’t worry, I took home left-overs so they will probably appear tomorrow. The lunch was GOOD!
I spent the rest of the work day working on writing the reports for my art students and collecting summer themed stories, jokes, and songs for our final assembly.
My after-school snack was a Coconut Kefir Smoothie
- 1 frozen banana
- 1 cup frozen strawberries
- 1 cup kefir
- 1/8 cup orange juice
- 1.5 Tbsp. chocolate protein powder
- 1 Tbsp. coconut powder
All blended up until creamy.
After drinking that beauty, I buckled down to finish my final reports. After a few hours, I needed a break and a meal.
A sushi supper it was!
Now I’m no sushi pro, but I’m happy to share my way of rollin’.
1. Prepare your sushi rice according to package instructions.
For 2 rolls, I used the proportion of 1/2 cup sushi rice to 3/4 cup water. Once the rice was cooked, I added a sprinkle of salt and sugar. Allow the rice to completely cool.
2. Prepare your nori, veggies and protein
Lay your nori shiny-side-down on the rolling mat. Thinly slice your chosen veggies such as carrot, cucumber, avocado, and leftover grilled asparagus. Smoked salmon was my protein of choice.
3. Spread the rice
Evenly spread the cooled rice over the nori. Beneath my rice today is a thin layer of cream cheese. You can take it or leave it when making your own.
4. Lay out the goodies.
About 1/2-1 inch from the bottom of the nori, layer your protein and veggies. Try to keep it fairly compact- this will help in the next step.
5. Press, push, pull and roll
No action shots (my hands were busy) but after carefully folding the edge over your line of goodies, carefully push the ingredients together and you roll the ingredients tightly together.
6. Slice and plate
Use a very sharp wet knife to slice the rolls. You should get between 8-10 bites per roll.
After struggling to get a decent photo of the sushi in chop sticks (Hurry up and take the photo before it ‘SPLASH’ falls into the soy sauce), we settled on a finger food photo.
Isn’t it pretty?
Sushi is quite simple to make at home. I encourage you to give it a try this weekend!
Dessert was a nibble of dark chocolate and a huge wedge of watermelon.
I didn’t realize how much fruit I ate today! Yikes! Between the fruit and the chocolate, my body must be pulsing with sugar, talk about a high glycemic diet!
1. What is your favorite type of sushi?
2. Do you have a favorite summer-themed song, poem, story, or joke? Your suggestions might just appear in my class’s summer assembly!