As most of you know, I am a preschool teacher. This job is perfect for me because a) it does not involve sitting in a cubicle at a desk b) there are lots of snacks and c) we have nap time every afternoon from 1-2:30. My job this year is to assist my lovely lead teacher, Andrew, while together we teach our class of Three Year Olds everything from letters and numbers, to manners, to how to say sorry, and explaining in a Very Patient Voice why even though it IS so much fun to watch a plastic lizard fly across the room, it’s not a safe thing to do when it lands on a friend and makes them cry. It’s a very nuanced job, with lots of action. I would not be wrong in stating that every week we have blood, sweat, and tears (sometimes theirs . . . sometimes mine).
Today started out cheerily with Music Class, everyone’s favorite. During the ten minutes in which Jay taught us the Halloween song, Five Little Pumpkins, I was handed two boogers, two used band aids, and helped one poor friend whose BVDs had rolled over several times at the top (OUCH). I chuckled thinking about how fun it would be to have a “Mary Cam” attached to my forehead so you could smile along with me when a small friend sings Juice Box Hero in the bathroom or another friend insists their shoes are on the correct feet—even when they are not. I am in love with every one of my students and am excited to see how wise and caring they’ve become in just seven short weeks.
(This just in from Wikipedia: BVD is a brand of men’s underwear, which are commonly referred to as “BVDs.” The brand was founded in 1876 and named after the three founders of the New York City firm Bradley, Voorhees & Day (thus “B.V.D.”). The term came to be used, however incorrectly, for any underwear in the style popularized by BVD. The BVD brand, originally produced for men and women, is now produced solely for men by Fruit of the Loom. I knew you’d want to know.)
In other news, I made the most delicious, mouth-watering stew over the weekend. Slow Cooker Beef Bourguignon (not easy to spell) was a cinch and is melt in your mouth. I found the recipe online and made it easier by taking out the deglazing of the pan (is that EVER really necessary??). I think this beef stew is company worthy. Serve it with crusty bread and a big salad. (Can anyone tell me why we can’t call them crock pots anymore???)
Slow Cooker Beef Bourguignon
Get out your slow cooker. In a large pan, cook five slices of bacon. Using scissors, cut cooked bacon into small pieces and place them in the slow cooker. Without cleaning the bacon pan, brown the beef for a few minutes so the beef chunks are browned on all sides. Dump those into the slow cooker. You are done with the pan.
Into the slow cooker, place the remaining items. Cook on medium for six hours, or until the beef is tender. Bon Appetit!!!
- 5 slices bacon
- 3 lbs. boneless beef chuck, cut to 2 inch chunks
- 1 cup red cooking wine
- 2 cups chicken broth
- small can tomato paste
- ¼ cup soy sauce
- 3 garlic cloves, finely chopped
- 2 Tablespoons thyme
- 8 Medium Carrots, peeled and sliced
- 1 pound potatoes, cleaned
- 8 ounce fresh mushrooms, sliced