Cochiti Lake

 

Changes

This has been an interesting last few months. A lot of very positive changes in both my personal life and in my professional life. After several years of recovering and trying to decide which direction I should go, I think I have found the right path 🙂

The biggest change in my life is finding love. I had pretty much decided that I wasn’t going to do the relationship thing again. I met Len at the start of Christmas break and it was like coming home. It is definitely an ongoing adventure but I feel like I have found someone I can spend the rest of my life with.

Another big change happened at work. After 15 years of teaching elementary and middle school English and reading, I made the change to middle and high school Social Studies. I got my secondary license and taught 7th and 9th grade New Mexico history this spring. This fall, I will add AP Government. My BA was in history and political science, so this is an exciting change!

As an extension to the NM History, I created a new blog. I travel around the state a lot and take pictures. So I thought I should set up a place to share all things New Mexico. You can check it out at New Mexico~Home, History, Life.

Finally, I am continuing to write. My second novel is about half done. AND… I have a short story coming out in an anthology in September. I will keep you all posted on that!

Absolutely loving my life right now!

Fluffy Biscuits

Ingredients

2 cups flour
1/2 tsp salt
2 Tb baking powder
1 Tb sugar
1 cup butter
1/2 cup milk

Directions

1. Preheat oven to 450 F
2. Mix dry ingredients
3. Cut in butter until coarse crumbs form
4. Add milk, mixing well
5. Put mixture onto a floured board and knead about 20 times
6. Roll or press to 3/4″ thick and cut into circles
7. Place on a lightly greased pan
8. Bake for 15-18 minutes or until golden brown.
9. Enjoy!

Crockpot Green Chile Chicken Enchiladas

Ingredients

1 whole chicken, cooked and shredded

1 package corn tortillas

2 cups pinto beans

2 cups shredded cheddar cheese

1 cup sour cream

2 cans cream of chicken soup

1 cup chopped onions

1/2 cup diced bell peppers

1 cup diced green chile

garlic, salt and pepper to taste.

2 cup salsa

Directions

1. Mix sour cream, cream of chicken soup, onions, bell peppers, chile and seasonings in a bowl.
2.  Put 1/2 cup of salsa in the bottom of the crock pot.
3. Layer corn tortillas over the salsa.
4. Spread pinto beans over the tortillas.
5. Add 1/2 cup of cheese.
6. Spread sour cream mixture over the cheese.
7. Add a layer of chicken.
8. Repeat steps 2-7 until the crockpot is full. Add a last layer of cheese on top.
9. Cook in the crockpot on high for 4 hours or on low for 8 hours.
10. Enjoy!!!

All of the ingredients can be adjusted to taste.

 

Crockpot Lasagna

Ingredients

1 pound Italian sausage

1 pound ground turkey

3 cans spaghetti sauce

2 cups cottage cheese

2 cups mozzarella cheese

2 eggs

Garlic powder

Onion powder

Pepper

Italian seasoning

Chicken bullion

Lasagna noodles

Steps

1. Brown Italian sausage and ground turkey. Add spices to taste. Add 2 cans spaghetti sauce. Simmer.

2. Mix cottage cheese, mozzarella, and eggs. Mix well.

3. Put one can of spaghetti sauce in the bottom of the crockpot. Put a layer of uncooked lasagna noodles in the bottom of the crockpot. Add a layer of cheese mixture and then a layer of meat sauce. Add another layer of noodles, cheese, and meat. Continue until the ingredients are gone or the crock pot is full.

4. Cover and cook for 4 hours on high.

5. Enjoy!!

Reflections and New Beginnings

It’s that time again…time to say goodbye to the old year and hello to the new. I don’t really do resolutions, but I do like to look at where I’ve been and where I’m going.

2017 was an interesting year. A lot of fabulous highs and some lows. I’ve lost several people who were once very influential in my life and found others who I hope will become very important to me.

Professionally, this has been one of the best years ever. I completed and self-published my first novel. I obtained my level 3 teaching licensure in the spring. Right at the end of the year, I was licensed to teach high school as well. I will be teaching middle and high school New Mexico history beginning in January.

I did walk away from a couple of toxic relationships this year…people I should have separated from much sooner. My first husband passed away in April. He and I had not been close in many years but he was the father of my children and we had been married for close to 20 years. These losses caused me anxiety and depression through a lot of the year. 

This really affected my hiking. I had challenged myself to hike 1000 miles at the start of the year. Instead, I hiked just over 100 miles. I did push myself to go longer distances when I did go…several times I went further than 5 miles. I am going to continue to work toward my hike to the top of Sandia and to get closer to that 1000 mile mark in the coming year.

I did a little travelling this year. The highlight was my trip to New York and Washington D.C. over Thanksgiving. So. Much. Fun! I also went to Taos in the spring and Santa Fe a couple of times. I do plan to travel more in 2018.

Most of all, 2017 was a year of growth and change. I do not feel that I am the same person that I was at the beginning of the year.I am stronger and much more confident.

I am looking forward to continued growth in 2018. I have a new sparkly relationship. My teaching career is heading in a new direction. The second novel and the cookbook are coming together. And I have a mountain to climb! I’m very excited about the new possibilities 😊

Lemon and Pea Alfredo

This is a recipe I adapted from one Giada Di Laurentiis had on her show this morning. You can find the original recipe here:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-and-pea-alfredo-4488393

Lemon and Pea Alfredo

1 lb fusilli pasta
1 cup parmesan cheese
1 pkg cream cheese, cut into cubes
1 1/2 cup peas
3 tbs lemon juice
salt, pepper, and garlic to taste

Directions
1. Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, about 10 to 11 minutes.

2. Drain the pasta and return to the pot. Put on low heat. Add parmesan and cream cheese, stirring to melt and mix the cheese. Add peas, lemon juice and seasoning. Continue to stir, cooking until pasta is al dente and cheese is melted.