Summertime is a great time to be married to a teacher, especially when there are little kids to be wrangled.
Do you believe I actually ran errands this summer in the middle of the day?? It’s always exciting when I can go to the grocery store at say, 11 am, with no children.
Yes, you heard me right. That’s what I call exciting. A trip to the grocery store without kids.
Anyway, I digress. My husband went back to work this week. He had inservice days, but the kids go back next week.
He always loves the first day of school, when the kids get off the bus singing, and joining in a school-wide dance number outside the building before the bell rings:
Of course, not everybody shows up:
And when they do, it’s not always easy. Sometimes a life lesson or two must be imparted in this harsh, harsh world:
And when those lessons aren’t heeded, punishment must ensue:
Of course, he loves those teaching moments when his students rally together to support him in times of trouble:
And there’s always a couple of quirky kids in every bunch, isn’t there?
Of course, my husband teaches elementary school music, so I’m pretty sure none of those scenarios every really happen at his job. But do you know how hard it is to find movies about elementary school music classes?
I don’t either, I didn’t even try. I’m just assuming it would be hard.
On Don Vito Corleone‘s first day back to work after summer vacation, I of course, being the loving wife that I am, had to make one of his favorite meals for dinner:
Chicken Stuffing Bake
- 4 boneless, skinless chicken breasts
- 8 oz swiss cheese
- can of “cream of something” soup, or see below for substitute
- 1/4 cup milk
- a few tablespoons sherry
- 8 oz stuffing
- 1/2 cup (1 stick butter), melted
- If you are using the cream soup substitute, prepare that now.
- Preheat oven to 350˚
- Spray bottom of 9 x 13-inch baking dish with cooking spray. Arrange chicken pieces in dish, and arrange swiss cheese over top.
- Pour soup into a large measuring cup. Add 1/4 cup milk, and top it off with the sherry. It should equal about 1 1/2 cups total. You could add a little more milk and a little less sherry if you prefer. Pour soup mixture over chicken and cheese.
- Sprinkle the entire dish with the stuffing. Drizzle the melted butter evenly over the stuffing.
- Cover and bake for about 45-50 minutes, or until chicken is done.
Personally, I think canned cream of something soups are kind of gross, so I use them sparingly. Here is a great substitute I found at Buns In My Oven:
Cream of Chicken Soup Substitute
- 1 tablespoon flour
- 3 tablespoons butter
- 1/2 cup chicken broth
- 1/2 cup milk
- salt and pepper, to taste
- Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly.
- Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste. Substitute this for one can of cream of chicken soup.
The Critics thought:
The Don: This is really good!
Sarah Crewe: It’s good! It tastes like chicken.
Batman: (whining) I don’t really like it.
Curious George: I don’t really like it, either.
Elmo: Can I have some more of this?
So, it’s back to work, and I’m back to grocery shopping at night or on weekends. Boo hoo!
What about you? Do you have kids going back to school? Are you a teacher going back to work? How do you make going back to work/school after vacation more bearable?