I have always known that I wanted to be a teacher. It is exhausting and you certainly aren’t going to get rich, but I can’t imagine doing anything else. I’ve always taught the upper elementary, and truly admire those who teach the “little ones.” I love children of all ages, but being in a classroom all day with them makes me a bit queasy. They are funny little creatures, but as is say, “I want them to be housebroken.”
I recently ran across some actual notes parents had sent to teachers as written excuses for their child’s absence. I think you will enjoy them as much as I did.
*Please excuse Suzy from being absent yesterday. She was sick,and I had her shot.
*Jimmy was absent from school yesterday because he had two teeth taken from his face.
*My daughter is under a doctor’s care and should not take PE today. Please execute her.
*Sandra won’t be at school a week from Tuesday. She has to attend her funeral.
*Kevin wasn’t at school yesterday because he was playing football and got hit in his growing part.
*Amy couldn’t attend school yesterday because she was bothered by very close veins.
*Please excuse Johnny for being absent. It was his father’s fault.
*Please excuse Jesse from school yesterday. He had very loose vowels.
*Dear School: Please excuse Billy from school on January 28, 29, 30, 31, 32, and also the 33.
*Please excuse Joyce from PE this week. She fell out of a tree and misplaced her hip.
*George was absent from school because he has a stomach.
*I’m sorry Tyler wasn’t at school yesterday, but his hormones were raging.
*Please excuse Casey from school yesterday. It was Take Your Daughter to Work Day. I don’t have a job, so I made her stay home and do housework.
*Alan wasn’t at school yesterday because he didn’t want to come.
*Mary wasn’t at school yesterday because she had a fever, sore throat, headache, and upset stomach. Her sister was also sick, and her brother had a low-grade fever. There must be something going around, her father even got hot last night.
I hope you will give today’s recipes a try. Thanks for reading.
SLOPPY JOE CASSEROLE
1 lb. ground beef
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 (15 oz.) can petite diced potatoes
1 cup ketchup
1 Tbsp. brown sugar
1 tsp. yellow mustard
Salt and Pepper to taste
2 cups frozen, whole-kernel corn
1 (16 oz.) pkg. penne pasta
1 ½ cups shredded Colby-Jack cheese
Preheat oven to 350 degrees. Heat a large skillet over medium high heat and brown beef, onion, bell peppers, and garlic until crumbly; drain and discard grease. Stir in tomatoes, ketchup, brown sugar, mustard, salt and pepper; reduce heat and simmer until heated through – about 10 minutes. Prepare pasta according to package directions and drain well. Mix corn, pasta, and cheese into browned ground beef mixture and pour into a 9 x 13 inch baking dish. Bake for about 20 – 30 minutes or until cheese has melted.
TACO LASAGNA
2 lbs. ground beef
2 (1.25 oz.) pkg. taco seasoning mix
4 cloves minced garlic
½ tsp. cayenne pepper
1 Tbsp. chili powder
½ cup water
18 (6-inch) corn tortillas
1 (24 oz.) jar salsa
1 cup sliced green onions
1 (16 oz.) container sour cream
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Monterey Jack cheese
Place ground beef in large, deep skillet. Cook until evenly browned; drain and season with taco seasoning mix, garlic, cayenne, chili powder and water. Simmer for 10 minutes. Preheat oven to 375 degrees and spray a 9 x 13- inch baking dish with nonstick spray. Place 6 tortillas in the bottom of the dish, spread 1/3 of salsa on top. Spread ½ of the meat mixture evenly on top of salsa. Sprinkle with ½ of the green onions. Drop ½ of the sour cream randomly over the green onions. Top with half of both of the cheeses. Repeat layers and top with the final 6 tortillas. Spread the remaining salsa and sprinkle with remaining cheese. Bake for 30-45 minutes or until cheeses are melted.
SOUTHERN GRITS CASSEROLE
6 cups water (I like to use chicken broth, or maybe half.)
2 cups uncooked grits
½ cup butter, divided
3 cups shredded Cheddar cheese, divided
1 lb. ground pork sausage
12 eggs
½ cup milk
Salt and Pepper to taste
Preheat oven to 350 degrees and lightly grease a large baking dish. Bring water to a boil, and stir in grits. Reduce heat and cover, simmer about 5 minutes or until liquid has been absorbed. Mix in half the butter and 2 cups of cheese, until cheese has melted. Cook the sausage in a skillet until browned; drain and mix into the grits. Beat together the eggs and add milk; pour into the skillet and lightly scramble the eggs, then mix into the grits. Pour mixture into prepared baking dish and dot with remaining butter; to with remaining cheese and salt and pepper. Bake for 30 minutes, or until lightly set and browned.
*Great dish for brunch.
BAKED BROCCOLI and ARTICHOKE DIP
(Somehow when it has green vegetables in it, it seems healthier.)
½ cup finely grated Romano cheese
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 (14 oz.) can artichoke hearts, drained
1 (8 oz.) container soft garlic-chive cream cheese
2 large eggs
1 cup (4 oz.) shredded Mozzarella cheese
Dried crushed red pepper flakes to taste
Mix first 5 ingredients well until blended. Add eggs, Mozzarella cheese, and red pepper flakes until blended. Bake at 375 degrees for about 30 minutes or until thoroughly heated. Serve with your favorite chips.
