First Day of School

I kid you not when I tell you that a stay at home mom on my street was having a party at 8am this morning!
Classes in the elementary, middle and high schools start at 8am so I can only guess someone was celebrating the first day of school and it wasn't a child.
Today I sent my teen off to her first year of high school.  She showed me her outfit she had chosen as her debut to the high school.  A lavender off the shoulder tunic with one of her favorite skinny jeans.  She looked so cute today with her wavy and slightly curly hair.
Pray she has an awesome first year of high school.
She auditioned back in Spring to be part of the high school's glee and she was called in.  Super excited she is!  I hope it's everything she was hoping (minus the drama from the show) it to be.  She will be doing a lot this school year.  She still volunteers a a co-leader for the local AWANA club, part of the library teen club where she will help decide on activities for the teens, auditions and filming as much as her schedule allows.  On top of that she will continue taking acting classes and dance class and go to as many high school games.
She is such a wonderful teenager.  Friendly and unlike many teens, she doesn't believe she is in a higher status than others.  She is not your typical teen.  Her preference is to be behind a book and her favorite app is Good Reads.

Over the weekend I made a huge pot of beans and rice to celebrate our last summer before everyone is off to school (husband started last week and the tween is homeschooled).
Sent the huz to the Cuban store to get some Caribbean ingredients that are not normally found in our local grocery stores.  Yeah.  We're special.

Habichuelas Guisadas

2 tbsps olive oil
1/4 cup sofrito
1 cup tomato sauce
2 cups vegetable stock
1/4 lb peeled and diced West Indian pumpkin
1 cup alcaparrado (you can add as little or as many as you want.  I don't like to bite into one but it does enhance the flavor)
2 16 oz cans beans (you can use just about any whole bean. I used red kidney beans)
1 tsp black pepper

Heat the oil in a large pot.
When heated add the sofrito and tomato sauce and cook over medium heat for 5 minutes.
Add the water and pumpkin.
Bring to a boil and add the alcaparrado, beans, and black pepper.
Bring to a boil.
Reduce the heat and simmer uncovered for 15 minutes.

I actually doubled the ingredients to last us for a few more days since were are trying to get back to a school day schedule.

Enjoy!

and



GO NITROS!