A Proverbs 31 Kind of Day

My cherubs love cinnamon. Seriously love it! Anytime I can add cinnamon to a recipe, I always do! When I saw this recipe, I thought it would be great. I actually thought it would be a bit different then how it turned out. But to my surprise, I was very pleased with the outcome. I did make a little change to the original recipe, but that's because of our love of the cinnamon flavor. This is wonderful poured over warm waffles or pancakes. By warm, I mean warmed up! On busy school mornings, we just take the waffles I made from the weekend and reheat in the toaster. Cinnamon Waffle Sauce 1 cup water 1 cup brown sugar 1 1/2 tsp good quality cinnamon (I used siagon cinnamon) Place all of the ingredients in a heavy sauce pan over high heat.  Continue to stir until the cinnamon is dissolved in the mixture and the mixture comes to a boil. Reduce heat to medium/medium heat and continue to simmer until the mixture reduces until the it is thick and syrup-like,

I did not grow up doing mums in high school. Honestly, it must be a Texas thing. And as the saying goes, "Everything in Texas is always bigger!" Mums . . . honestly, I don't get it! I'm not sure what the fascination with it is! I'm learning with my boy cherub. This is the second year that I have made a mum for his homecoming date. Now, for the record, I want to do it for him and for her. But that doesn't mean that I understand what it is all about! For those of you who don't do mums at your high school, just google "images of homecoming mums" Seriously!  Go do it!  Open another tab on your computer and look! You will d.r.o.p. y.o.u.r j.a.w !!!  Last year, a friend of mine taught me how to make the mum. I am thankful that she is working with me again. She has made several over the years and, while it isn't hard, I just want to make sure that I remember. Mums require lots of stuff. Ribbon. Mum.

Image from the internet I think this is my very favorite marinade right now! I love it for it's deep flavor that makes the meat taste like it took hours to achieve the taste. I've been using this marinade for several years, but it wasn't until recently that I have become enamored with it. As in, I use it all the time. Lately, every piece of chicken gets dunked in this marinade. Not dunked . . . soaked! I've told you my marinade method: come home from the grocery store and divide my meat into gallon ziplock bags based on what I'm going to be using it for. Those things that need to be marinated, gets the marinade thrown in the bag right away, then off to the freezer it goes. My theory:  it marinates while it's going into a deep freeze and it marinates more while it's thawing out! It's a win-win situation for everyone! Back to this marinade, I've always purchased a small, normal size bottle. I use it on chicken, beef

 My boy cherub turns 16! I think I'm ok with it. . . the driving part, that is! Is he qualified to be behind the wheel? NO! None of us where . . . but it's a right of passage, huh? Is he walking out to a car, sitting in the driveway, with a big bow tied to the top of it as his present? NO! That's only in the movies, or in other people's lives, but not in ours! It wasn't in mine when I turned 16. It surely wasn't in the Mr.'s, therefore, it is not in my boy cherub's! We are celebrating his 16th birthday though, and have been for a week now! He kind of likes it that way! Tonight, even though it isn't his birthday, we are having his family birthday meal. You know, where you can pick whatever you want for dinner, even if it doesn't go together? This year, he picked Cuban food. I'm a little shocked! Not by the Cuban food, but that it isn&#

When the kids went back to school, so did I! What I mean by that is that my subbing schedule picked up right where it left off! I really enjoy being able to sub and particularly love subbing at our school! However, on the days I sub, breakfast is a little less "prepared"  then on the days I do not. I've confessed it before, but I feel the need to confess again: most of the time, the morning breakfast routine is managed by the Mr. There are days, however, that I contribute greatly to the success of it! Last week, on a day I didn't work, was one such experience! This recipe will be great for company, school-morning breakfasts, or Saturday brunch! While I made it gluten free, I believe that all purpose flour would be just as great! Apple Raisin Bake 1 large apple, washed, cored, and sliced thin (I used Granny Smith) 1/3 cup raisins 3 TBSP brown sugar 1 tsp. cinnamon 4 eggs 2/3 cup milk 2/3 cup gluten free flour (or regular, all-pur