False Promises, Teacher Woes, and...Brussel Sprouts

Three months ago I had really big hopes for this blog. Then I started my new job as a 5th Grade teacher and all of the sudden it's the middle of November. Teaching is, without a doubt, the hardest thing I've ever done. In all fairness, I had been warned that my first year teaching was going to be difficult. My response to that was one part "duh" (non verbalized, of course) and one part "I got this." To my first point, aren't all jobs difficult when you start? So much to learn, systems to figure out, people to get to know, etc. etc...And to my second, I had started jobs before that I had absolutely no experience and knowledge with (i.e: my 3 year stint in sales, out of all things) and I had adapted just fine. And here's the thing- even if my former self had been more receptive to the forewarning, it wouldn't have mattered. Nothing- no single piece of advice or good-hearted cautionary could have prepared me for my first 5th Grade classroom. I will spare you the details of what makes it so difficult (if you're really interested I'll talk your ear off about it- I'm sure Mike could use a break), but the beautiful thing is how satisfying it is at the same time. It took me a quarter to get to this point, and I still have days where I want to bang my head against the chalkboard (correction- smartboard), but I can honestly say for the first time in my life that I feel like I am exactly where I am supposed to be.

And now, brussel sprouts.

I am in love with brussel sprouts. When I was a kid, nothing was worse than seeing brussel sprouts appear at the dinner table. Now nothing is worse than their absence (poetic, huh?). And based off my childhood opinion of BS (hehe), I would have thought they required lots of add-ins or sauces to make them palatable. NOPE. Salt. Pepper. Olive Oil. Roast. Yum. Here are a couple pictures of my brussel sprout love affair.

 Roast brussel sprouts then toss them in a mixture of Dijon mustard, mayo, and lemon juice. 

Also featured, chicken saltimbocca (lay sage leaves on S&P seasoned chicken cutlet, wrap in prosciutto, pan fry, finish in oven, deglaze pan with Marsala wine & butter. Enjoy!)

Or, just roast them. 

Also featured- see "Fall Flavors" post from Chef and the City (11/30/11). Sub chicken for pork. Add brussel sprouts!

I just realized that hearing about my teacher woes and brussel sprouts isn't as exciting for you as it is for me. So...here's a cocktail that will make up for my boring-ness!

Apple Cider Moscow Mule 

(Pinterest Inspired)

2 parts vodka

2 parts apple cider 

Juice of 1/4 of lime

Top it off with ginger beer

Garnish with cinnamon, apples, and lime

The cast of characters

You can make it a mule-tini if you're a classy gal like me

Unless you have your own custom-engraved copper mug