I am linking up with Tara for this month's Monday Made It- I have been so busy this fall that I haven't had time to make anything crafty, so I have nothing for home to share. I do have a classroom made-it which I'm pretty excited about.
My students love QR codes, but we haven't had much of a chance to do them in class- we are so busy trying to fit it all in (can I get an Amen?). On top of not having enough time to make and put up a fancy-shmancy bulletin board like some teachers I know, I decided to make a QR code BB that would be cute, interactive, and cover some reading skills! Click the pictures to check it out.
Before I show you one of our dinners this week, you need to watch this video...it was an inside joke between my husband and I for like, 6 days after we ate this!
Lamb Chops with Red Wine Rosemary Sauce
Adapted from Food Network
16 petite bone in lamb chops
2 tbsp EVOO, divided.
2 cloves garlic, peeled and smashed
1 cup red wine
1 tsp minced fresh rosemary
1 cup chicken broth
2 tbsp unsalted butter, diced
2 tsp dijon mustard
1 tbsp milk
Season the lamb chops with salt and pepper (I use Papa Joe's). Set up two skillets- one medium and one large, both over medium heat. Drizzle in the EVOO and add the chops in each pan. Allow a crust to form (about 4 minutes) then turn. Chops should be about 125 degrees F. Move chops out of smaller pan and into larger pan, stand all on their sides to they brown evenly for two minutes more. Remove from heat and cover. In smaller pan, drain almost all the fat from the skillet, then add the garlic and cook until golden and fragrant. Add wine and rosemary, stirring up browned bits, for about 4 minutes. Add the chicken broth and reduce by half. Remove from heat and whisk in butter, then whisk in mustard and milk. Serve immediately over lamb chops.
Ready to move on to dessert? No? In that case I have a favor to ask! I am completing a degree in administration and am conducting research about teachers' use of resource websites such as Pinterest, TPT, and Youtube. Would you please take my survey? Thank you! Just click the picture.
Graphics from I Teach, What's Your Superpower, and Melonheadz.
Secret Weapon Chocolate Cake with Secret Weapon Cocoa Icing
Icing from Better Homes and Gardens
1 Box Devils Food Cake
1 can of pumpkin (this is the secret weapon...shhhh!)
required amount of water
Prepare cake as directed on the box- remember to leave out the oil.
"How easy was that?" - Ina Garten
4 oz mascarpone cheese (this is the secret weapon...shhh!)
1/2 cup butter, softened
1/3 cup unsweetened cocoa powder
2 tbsp milk
2 tsp vanilla
1 16 oz box powdered sugar
In a large bowl, beat mascarpone cheese, butter, cocoa powder, milk, and vanilla until creamy. Add powdered sugar until smooth. Add more milk as needed to reach desired consistency. Spoon over cake, allow to drip down beautifully! Devour.
Have a great week!