So we have been talking about Kindergarten a lot lately. HoneyBear starts in September and will be going full days, 5 days a week. That’s scary… for me! We are in the area for a school I’m not a fan of so we applied for a transfer. There is a school a bit farther away that is a bit more diverse, has 2 classes so the numbers are between 20-30 kids per class, and has a great reputation. NOW, we have researched a bit more and are seriously considering the French school up the street. This school has small classes of 15-20, 1 on 1 tutoring and Mac laptops for each student. They have great test scores, they go up to grade 8 instead of grade 5, it is within walking distance, has a hot lunch program for when I do go back to work and has programs like student council and newspaper.
You must be thinking, ummm hello is there really a choice here?
Here is the thing, we are not French speakers. Ninja and I took French into University but we don’t speak it. My brother-in-law and my brother’s better half ARE French speakers and they believe that if you have an English house your kids should go to French school and Vice Versa. I am just scared that she will hate it. I know it will give her more options in the future but…
HoneyBear is pretty great. I don’t want to brag but she is reading Charlotte’s Web right now… by herself! She is 4 ½. She can count to 100 and she LOVES writing, to the extent of OCD lists are left all around the house. She is fantastic at her opposites and rhyming. I am worried that if she goes into English school she will be bored but if she goes into French school she will behind. I can’t imagine going into a school that only speaks a language I don’t understand. I think I am going to make an appointment to go see the French school, I am sure that other Mom’s have had these same fears… right? LOL
We went out for dinner last night to our friend’s house and they had 2 other couples over too. All of us have kids going into kindergarten next year. They are all going into the same school. They all agreed that the French school has awesome test scores and have only heard good things about it, but none of them are putting their kids into it lol.
Well something to sleep on I guess J
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| Enjoying the beautiful weather today! |
Drunken Turkey Sausage Noodles
Adapted from The Cozy Apron
1 flat of turkey Daystarters
1 large onion, sliced
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
10 mushrooms, quartered
4 cloves garlic, pressed
4 cloves garlic, pressed
½ cup white wine
1 (14 1/2 oz) can diced tomatoes with chilies
1 (14 1/2 oz) can diced tomatoes with chilies
V8 Juice
Fresh oregano, chopped
Fresh parsley, chopped
Fresh basil leaves, chopped
3/4 bag of Black Forest Egg Noodles, uncooked
Fresh parsley, chopped
Fresh basil leaves, chopped
3/4 bag of Black Forest Egg Noodles, uncooked
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| Fresh ingredients |
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| OMG fresh parsley and oregano right out of the garden! |
Place a pan over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, cut the turkey sausage into the pan in small, allowing it to brown in the oil for a few moments on each side; once browned, remove it from the pan and place into a small bowl to hold.
Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers and mushrooms, and allow those to sauté with the onion for about 2 minutes until slightly tender and golden.
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| Look at all that garlic LOL |
Add in the garlic, then add in the white wine and allow it to reduce for a few moments, add in the diced tomatoes with their juice. Add enough tomato juice to measure up to 28oz.
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| What I used for the sauce |
Return the sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley, oregano and about half of the basil; stir, and keep warm while you prepare the noodles.
Prepare the noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
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| Stir is up |
Garnish with a sprinkle of the remaining basil.
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| Delicious |
This was pretty good. Filling and super easy. I love the taste of fresh herbs from the garden and this fit the bill. Put a fresh baguette with it and YUM!
