Back to School

 Back to School time is a little bit different this year.

For my class it means 1/2 the normal size class, desks 6 feet apart, everyone wearing masks, no one changing classes (except the teachers), and some students staying home or coming in only two days per week.

I had one day today and I'm exhausted, so I was looking for a post to recycle.

Instead I came up with three previous posts called Back to School. I thought I'd share them as a salute to what used to be. 

Mindy told us about Back to School in Texas in 2014!

Julie told us about Back to School in North Carolina in 2013.  Wonder how those grandbabies have grown by now!

And back in 2012, Jan gave us Chocolate Eclairs for Back to School.

Many people say we will never go back to life as it was in "the beforetimes." What do you think our new normal will become?

How's school where you are?

The Heat is On, Especially for the Band

School starts Monday here in Texas, though for kids in football and marching band, it started much sooner. You see, while football may be big here in Texas, marching band season ranks just about as high.

Starting August 1st, these kids began practicing for the 2014 marching season. A season that reaches far beyond football games to marching competitions that will take them all across the state.

For anyone who thinks that marching band is for wimps, think again. While most kids are reveling in the last dregs of summer, these kids are on the practice field at 7 AM in an effort to avoid as much of the heat as possible. 

On this particular occasion, an evening parent's performance, the thermometer was reading 100 degrees. And, with the first football game slated for Friday, they may not fare much better in their first few half-time performances.

(See the redhead wearing the red sunglasses at the back? That one's mine.)

Of course, things aren't easy for the band directors either. They get to sweat right along with the kids as they watch over them.

The main director and the marching coordinator stand atop their perch, while others move along the field (a parking lot that has the yard lines painted on it) with the kids, making sure everyone is in their proper position.

As you can imagine, in this heat, staying hydrated is key, so they take water breaks every 10 to 15 minutes.

Every kid is required to bring a large water jug, along with a hat, sunglasses and sunscreen. And they do not wear black shirts during regular practice.

There's that redhead again, along with his trumpet.

So by the time the instructors finished going over what they do in practice and then giving us a peak at their performance, we were all sweating. And hungry.

What better way to get into the spirit of the season than barbecue.

Who's ready for some football?

Labor Day Transition

The GAL here.  I am going to keep it short and sweet this weekend. It's a holiday and all. Plus stories by Mindy, Tina, and Ruth are downloaded on my Kindle. It isn't just a great holiday for reading.  I love because it screams things like:

"Back to School!"  

My grandkidlets started preschool. My granddaughter attended her first ever class. They must really work em in the two year old class. She was a zombie, a cute little zombie when I picked her up. I'd show you a picture of the "after" but it's too scary. 


"Fall Fashion"

My white jeans and Hawaiian tops are packed away. My new dark wash jeans and long sleeved tops are in the closet. Still can't wear them because it is 90 degrees but, it's official, I can dream now. You still aren't over the fact I wear Hawaiian shirts, are you?


"No more zucchini or tomatoes but the pumpkins are coming in."


Didn't expect that one, did you? It has been a rough summer here. Too much water. Too cool for too long. The Farmer's Market was sad. But they are eeking things out. DJ's farm down the road has a field filled with the promise of great pumpkins. You can already see them from the road. A few more weeks and the fall crops will be planted, pumpkins harvested.

It's tough cooking fresh during this time of year. But the farmer's market still has potatoes and I broke down and bought broccoli at the local grocery. Labor Day is a great time for grilling before I switch over to soup season. So here is my last of summer/beginning of fall side dish for ya.

Roasted Broccoli and Potatoes

5 small yukon, red or other potatoes, cubed
2 crowns broccoli, cut into florets
olive oil
salt to taste

Put your potatoes in a plastic storage bag with oil and salt. SHAKE your booty. Repeat with broccoli florets.

Put potatoes in pyrex dish at 425 for 30 minutes.

Toss broccoli on top of potatoes in same glass dish.  Continue to cook for 10 minutes.

Serve with your favorite grilled object!

Hope your autumn starts off with a bang? What do you love best about Labor Day weekend and what it represents?

Easy Chocolate Eclairs

The Boys on the Hill

 Saturday was a beautiful day here in the Black Hills. We went to visit the Boys (actually, this time we only waved from the road - the place was packed), and went hiking in the "Wrinkled Rocks" area on the backside of Mt. Rushmore.

Yes, we did a lot of strenuous hiking and climbing. Fall is almost here - do you see the yellow leaves on that Aspen?

Fudge. Always fudge.

 After hiking we drove into Keystone for lunch.

No, not Keystone, Colorado. This is the Keystone that has a population of thousands from Memorial Day to Labor Day, and then from October to May the place shuts down - all except the taffy shop and the post office. You know, the important places!

We enjoyed sandwiches, people watching, and my daughter found a birthday present for her friend...

And motorcycles. A constant here all summer long.

Souvenir stores and restaurants. Are we in a tourist town?

And of course we went to the taffy shop :)








When we got home - hours and miles later, with loads of laundry waiting for me - I got ready to make a special dessert for Sunday, the official last day of summer around here.

School starts on Tuesday for our younger boys. College. Living at home. Schedule change and lots of money spent (theirs, not ours - we provide room and board, they take care of tuition). One is a freshman and the other is a sophomore. Our "first day of school" days are numbered!


So I made the Easy Chocolate Eclair recipe we were talking about here at the Cafe last week. It's the perfect special dessert for those days when you're pressed for time and energy.

Here's the recipe:

Filling:

1 (8 oz). tub frozen whipped topping, thawed

1 large (6 servings) box vanilla instant pudding

3 cups milk

1 (16 oz.) box graham crackers

Topping:

1 cup sugar

1/3 cup cocoa powder

1/3 cup milk

1/2 cup butter

1 teaspoon vanilla

Mix together the whipped topping, pudding and 3 cups milk. Place a layer of graham crackers in the bottom of a 9x13 baking dish (you can break them apart to fit), then cover with 1/2 of the pudding mixture. Repeat, and then add a third layer of graham crackers. (I never use all the graham crackers).

Now for the topping. In a saucepan over medium-high heat, stir together sugar, cocoa and 1/3 cup milk just until boiling. Remove from heat. Stir in butter and vanilla. Pour into a medium mixing bowl and cool, stirring often.

Hint: this is your time to change the laundry, or read a book, or take a cat-nap...

 Once it's cool, pour evenly over your eclairs. The topping will ooze its way around until the whole surface is covered.

Refrigerate for at least 12 hours. IF there are any leftovers, store in the refrigerator.

This is a great make-ahead for covered dish dinners. Once you make it, the only problem you have is keeping people from sneaking tastes ahead of time :)

And yes, you can substitute ingredients! If you make homemade pudding, use 3 cups and then don't use the 3 cups milk. Whipped cream can be substituted for the whipped topping - I think you'll need about 4 cups.

I've also had this made with Club crackers instead of graham crackers. They give it a very different, kind of sweet/salty taste.

Now, what about those boys who are starting school tomorrow?

The Sophomore

The Freshman (aka Drackler)

Off to the future...