I don’t have much to say today, other than that the level of frustration I feel over the inability to have any clear path towards when this will all be over is at max capacity. I understand that control is an illusion, but I like my illusions.
I took a few hours today to make our plans for e-learning this week. That was also an exercise in frustration, because we had a certain pattern to our days that is going to change this week. When schools initially shut down, we were given 2 weeks worth of work to keep us on track for the year and also insure we didn’t have to extend the school year into the summer when we went back. Now that those two weeks are over and this looks like it will extend at least another 2 weeks (and let’s face it – probably longer) the school district is working on a more robust and connected curriculum for the students. I think that is great. I just hate change. This entire process is just one mess of changes – for the kids, for the parents, for the teachers, for the school district. It is just a lot. Added to all that, I have had problems getting logged into most of the applications that are going to be needed; so I spent a lot of time emailing back and forth with Arden’s teacher to get that all set up.
I guess what I’m saying is that I’m feeling overwhelmed. And I feel guilty about feeling overwhelmed because there are people sick and dying; and healthcare professionals and first responders risking their lives. People are losing their jobs and wondering where their next meal will come from. So in the scheme of things, me having to figure out how to teach multiples and factors isn’t really that big of a deal. But I’ve said I will be honest here – and the honest truth is I’m overwhelmed.
I spent a lot of time this afternoon in the kitchen and made a new recipe that Arden enjoyed and asked for more! That was a major victory. Here is the recipe if you are interested.
Creamy Italian Sausage Pasta with Mushrooms and Peas
- Author: Bri McKoy
- 2 TBS butter
- 1 TBS olive oil
- 5 oz shiitake or baby portobello mushrooms, sliced
- 1 shallot, chopped
- 3 garlic cloves, minced
- 2 tsp kosher salt
- 14 oz Italian Sausage (or breakfast sausage)
- 1/4 cup white wine
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup mascarpone cheese
- 1/2 cup frozen peas
- 1 tsp fresh cracked black pepper
- 1/2 cup freshly grated Parmesan cheese
- 16 oz Orecchiette pasta or pasta of choice (we used farfella)
Topping (Optional – we didn’t do this):
- 1 TBS butter
- 1/2 cup bread or panko crumbs
- 1 tsp fresh thyme
- In a sauté pan over medium high heat, add the butter and oil. Once butter is melted add the mushrooms. Cook until browned about 2 minutes on each side.
- Add the shallot and cook for another minute. Add garlic and salt and sauté for an additional minute. Add the sausage and crumble while it cooks. Sauté for 8 minutes, until browned.
- Slowly pour in the wine, using a wooden spoon to scrap up the browned bits on the bottom of the pan.
- Add mascarpone cheese. Stir to combine.
- Add chicken stock, heavy cream and peas.
- Remove from heat and add freshly cracked black pepper and the parmesan cheese. Stir.
- Serve over pasta and top with bread crumbs.
- In a small sauté pan over medium high heat add butter. Add panko or bread crumbs. Sauté until browned, about 2 minutes. Toss in fresh thyme. Use to top pasta.
New of the Day:
Global COVID19 cases are 716,101 with 33,854 deaths. US total cases are 136,106 with 2,391 deaths.
President Trump extends social distancing guidelines until April 30th.
Country singer Joe Diffie died from complications from COVID19
Plan for the Day:
The day is nearly over. I did get 3 days of lesson plans completed and a yummy dinner made. The rest of the evening will likely be pretty lazy, and that’s ok.
See you tomorrow!