A friend told me that she hadn’t been seeing pictures in posts, so hopefully that is working now. It seems there was something with Google photos that turned off sharing, so every photo I linked to wasn’t showing up. This is a quick hodgepodge of 10/5-13.
Over the weekend we went to a performance of Shakespeare in the parking lot, Midsummer’s Night Dream. It was abridged, but they packed a lot of the story into 45 minutes.
Sunday we went to The Lazy Dog and Jack was waiting on his food. He never eats the peas and carrots, but this time he spit come of them outside the bowl.
Hannah was working on her flower art on coffee.
I found pumpkin rolls on sale for 50 cents!
Dinners – pork tenderloin and stuffed mushrooms, sweet potato and black bean street tacos, sloppy joes, crockpot chicken and dumplings, burgers with butternut squash, ?
Sweet Potato and Black Bean Tacos with Avocado Crema
8 cups Diced Sweet Potato
3 Tablespoons Olive Oil, Divided
3 teaspoons Cumin, Divided
1 teaspoon Chili Powder
1 Small Onion, Finely Diced
3 cloves Garlic, Minced
2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
1 Lime, Juiced
8 Corn Tortillas
FOR THE AVOCADO CREMA:
1 cup Mexican Crema
1/2 cup Cilantro
2 cloves Garlic
1 teaspoon Salt
1 Tablespoon Lime Juice
Heat oven to 400ºF. Line a sheet pan with foil. Spread sweet potato on the sheet pan, drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon cumin and chili powder. Toss until evenly coated. Bake in the oven for 45 minutes or until potatoes are tender.
While potatoes roast in the oven, heat remaining 1 tablespoon of olive oil in a large nonstick skillet. Add onions and garlic, sauté until fragrant, about 5 minutes. Add black beans, remaining cumin, and lime juice. When potatoes are done, add them to the beans and mix until well combined.
Combine avocado, crema, cilantro, garlic, salt, and lime juice in a blender. Blend until smooth. Top with cilantro and cotija cheese.
Monday we did school, then went to HS skate, dogs aren’t allowed in there – but Jack is!
Tuesday was Creativity club and another family showed up.
I wasn’t able to work on my geode painting, but I was able to practice carving leaves, it’s hard to do curves.
Grace is making smaller pictures of some of her art, she’s hoping to stake out a corner for the next Santa Fe art walk and sell some stuff.
Coffee shop school.
School today – The quantum atom, correlation coefficients, Petrarch’s Sonnets, Forensics blood spatter discussion, Criminal Justice lab q’s, Astronomy lab q’s, History Greece to Rome, Earth Science plate tectonics, slope. Ted talk about prison systems.
Thursday it snowed and I tried to take James to work, we got all the way to Golden, but the roads were so bad he didn’t want me driving back home alone – so we came back home and he worked here.
Snow in Golden.
Jack was happy to go play in the snow.
School today – Criminal Justice (jails, prisons and community corrections), Earth Science (minerals), Algebra (slope intercept form), History (Roman society), English (write an analysis), Astronomy (webquest, galaxies.)
Forensics (trace evidence, hair and fibers ), Practical math (linear regression), Chemistry (atomic structure), British Lit (role of the supernatural in Shakespeare’s plays)
And Vi Hart just because – https://www.youtube.com/watch?v=CruQylWSfoU&feature=youtu.be
Jack checking the perimeter for squirrels in the snow.
Bethany came in Friday and took the girls to IHOP while I was at HS skate (just chatting.) I met them at the mall and Jack waited and waited.
The girls played games and watched TV. Saturday we went to the Arvada festival of scarecrows and did lunch at Saltgrass.
After lunch and getting Bethany a new phone she went to a friend’s house, the girls watched some TV and hung out with friends. Sunday we went to church, Hannah made coffee, I finished my book, Bethany worked on her book and we went to Connections church fall fest. Grace was working the face painting booth, Hannah carved her go-to throwing up pumpkin (and won a $10 Sbux card) and Jack had fin eating things off the ground.
We chilled back at home until Bethany left to go back to Grand Junction. Grace was painting, Hannah and her friend were hanging out and I took a nap. James and I went out to dinner at Perry’s while the girls watched Jack. It was a nice date night with dinner and drinks. Back at home we watched the next Glitch and season 3 is posing interesting questions.
Oh, the weeks are flying by , this week – Fall break day, TNO, school, Shakespeare in the parking lot (Romeo and Juliet), poe-tea, Parker police explorers meeting, Doc (me blood work and x-rays), TDO, Geeks who read @ library, Paint like Alma co-op, planetarium show/Manitou (rescheduled from last week), Zoey’s pet parade, working at Riize (Hannah), church, Fall Flannel Fest, working at church (Grace)
Dinners this week (starting tomorrow)- ham/mushroom/swiss quiche, pinto beans and rice with cornbread, lemon chicken and asparagus, shepherd’s pie, sausage and spaghetti, BBQ chicken and corn on the cob.
A Scotsman’s Shepherds Pie
5 cups mashed, boiled potatoes
1/2 cup sour cream
2 ounces cream cheese
2 tablespoons butter, softened, divided
1 egg yolk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil
1 pound ground lamb
1 pinch salt and ground black pepper to taste
1 (16 ounce) can stewed tomatoes with juice, chopped
1 small onion, chopped
1 small carrot, peeled and chopped
1/2 cup peas
1 cup Irish stout beer (such as Guinness®)
1 cube beef bouillon
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
3/4 cup shredded sharp Cheddar cheese
2 teaspoons chopped fresh parsley
2 teaspoons smoked paprika
Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste. Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes. Add in 1 tablespoon butter, whisk flour into butter until thick and paste-like, about 1 minute. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Grease a 9×12-inch baking dish.
Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes. Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.