Author: Jeanie Jo

I am the friend you need at 3 a.m., mom across the street, woman in the next pew, and teacher down the hall. Hi, I’m Jeanie, let’s connect!

Book Talk | Tales of a Fourth Grade Nothing by Judy Blume 

Published on by Jeanie JoLeave a comment
5 Cup Rating

“My biggest problem is my brother, Farley Drexel Hatcher. He’s two-and-a-half years old. Everybody calls him Fudge.”

― Judy Blume, Tales of a Fourth Grade Nothing

Author: Judy Blume
Published: May 01, 2007
Publisher: Puffin Books
Pages: 160
Genre: Realistic Fiction

From GoodReads: Life with his little brother, Fudge, makes Peter Hatcher feel like a fourth grade nothing. Whether Fudge is throwing a temper tantrum in a shoe store, smearing mashed potatoes on the walls at Hamburger Heaven, or trying to fly, he’s never far from trouble. He’s an almost three-year-old terror who gets away with everything, and Peter’s had it up to here! When Fudge walks off with Dribble, Peter’s pet turtle, it’s the last straw. Peter has put up with Fudge for too long. Way too long! How can he get his parents to pay attention to him for a change?

In this chapter book for fourth graders, we follow the day to day life of Peter Hatcher. Peter’s life seems pretty normal except he has a brother they call Fudge who has a case of the terrible two’s which causes chaos, leaving Peter feeling like he is a nobody at home.

If you enjoy comedy & humor then you may like Tales of a Fourth Grade Nothing.

I chose to read this book because I am headed to Fourth Grade! I have been offered and I have accepted an ELA-R position at an Elementary School within the community of Galveston Island for the 2023-24 school year.

Do you teach fourth grade or ELA-R? Let’s connect.

Until next time,

I am a Bookshop.org Affiliate – I have said goodbye to Amazon & Large Book Retailers and am supporting local bookstores. All links will take you to my shop where I will receive a commission for the books that you buy!

Pin Me!

Psalm 23: The Moms Version

Published on by Jeanie JoLeave a comment

Lord be my guide. My priorities, needs and wants are not first in my life.
Help me find the quiet time each day, so that I may be restored and refreshed.
Lead me through my day, so that I may live a God- paced life.

Tho life as a mom is hard.
Tho I may feel like I am in this all alone.
I will not fear, be weary, nor grow tired.
For you are my provider, my strength, and my rock.
This comforts me.
Tho I may not be well with all of my circumstances, I am well within my soul.
You have prepared this day and my future before me.
You have given me all that I need to live the way you want me to.

As a mom and wife you have given me more than enough!
I am able to give back to you, my husband, my children, and still have enough for me.
Thank you Jesus for your love and grace that is given to me each day of my life.
I will abide in you simply and purely forever.
Amen

Until next time…

A Special Menu for Kiddos

Published on by Jeanie JoLeave a comment

As with most kids, my daughter tolerates the meals that I serve on most nights. I prefer a Cajun Alfredo on a fresh nest of Fettuccine or a Ham & Chive Scramblette where she would be fine with a plate of Kraft Mac & Cheese or a PopTart. To keep her happy, I create kid friendly nights every so often to remind her that she is special.

Tonight, I will start with a Love, Olivia Watermelon Wine from Trader Joes (for the adults of course). Dinner will be Shugary Sweets’ Copycat Panera Bread Mac & Cheese, Good & Gather’s Slow Cooker Raspberry Chipotle Meatballs and a versatile yet simple family favorite Walnut & Grape Salad. We will finish with the rest of the Cannoli Dip served with Eggo Liege Maple Waffles.

Copycat Panera Bread Mac & Cheese

Source: Shugary Sweet
Course: Main Course
Makes: 8 servings

What You Will Need

  • unsalted butter
  • all-purpose flour
  • milk
  • heavy cream
  • shredded white cheddar, (I used Cabot seriously sharp cheddar)
  • kosher salt
  • black pepper
  • dry mustard
  • pasta, cooked (cavatapppi, shells, or elbow)

What You Will Need To Do

  1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
  2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
  3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken.
  4. Season with additional salt and pepper if desired.
  5. ENJOY.

Slow Cooker Raspberry Chipotle Meatballs

Source: Good & Gather
Course: Side Dish
Makes: 4 servings

What You Will Need

  • Good & Gather Frozen Beef Meatballs, or other brand frozen beef meatballs
  • Chili Sauce
  • seedless raspberry preserves
  • chipotle chilie in adobe sauce, chopped

What You Will Need To Do

  1. Combine all ingredients except meatballs into a slowcooker.
  2. Add meatballs and coat.
  3. Cover and cook for 1.5 – 2 hours on Low.
  4. Meatballs should be heated through and sauce is thickened.
  5. Serve with picks.

Walnut & Grape Salad

Source: Jeanie Jo Original
Course: Salads
Makes: As many servings as you need

What You Will Need

  • romaine lettuce
  • chopped walnuts
  • red or green grapes, halved
  • Italian dressing

What You Will Need To Do

  1. Chop walnuts.
  2. Half Grapes
  3. Cut up lettuce into bite sized pieces.
  4. Stir in serving bowl.
  5. Top with dressing.

Cannoli Dip

Source: Belly Full
Course: Desserts
Makes: 10 servings

What You Will Need

  • mascarpone cheese
  • full-fat ricotta cheese, (drained of any excess liquid)
  • powdered sugar
  • heavy whipping cream
  • vanilla
  • orange zest, optional

Add Ins

  • miniature chocolate chips

Delicious Dippers

  • waffle cones, pizzelle, pretzels, or fresh fruit, for serving

What You Will Need To Do

  1. Place the top 6 ingredients in a large bowl.
  2. Using an electric mixer, beat until completely combined and creamy. (If the texture seems too thin, add a bit more powdered sugar. If it seems too thick, use a bit more cream. Keep it mind it will thicken as it sits and chills.)
  3. Add in chocolate chips and fold.
  4. Serve right away or chill for later.
  5. Delicious dippers include waffle cones, pizzelle, pretzels, or fresh fruit.

Jeanie Jo Menu Notes:

  • Make sure to have room temperature butter at the time of preparation. Southern Living suggests, ” To soften butter, we recommend leaving it on the kitchen counter for 30 minutes to an hour.” Sally’s Baking Addiction adds, ” Room temperature butter is cool to the touch and about 65°F. When you press it, your finger will make an indent. Your finger won’t sink down into the butter, nor will your finger slide all around.
  • Make sure the wine is chilled for dinner. Food & Wine states that “in the fridge, it took 2.5 hours for red wine to reach its ideal temperature of 55° and 3 hours for white wine to reach its ideal temperature of 45°.” (check out the post for suggestions on cooling in the freezer and in an ice bucket).
  • First, I will start the meatballs in the slowcooker. This should take 1.5 – 2 hours. Once they start cooking, I placed 1 hour and 10 minutes on the timer.
  • Enjoy the wine after it has been able to breathe. Oregon Coast Winery says, ” This breathing process—known as oxidation—helps to soften the flavors and releases its aromas. Most red and white wines will improve when exposed to air for at least 30 minutes in a decanter (SPEC’s Key Club referral code q66m6nge0z). I will take my wine out of the fridge to breathe as there is about 30 minutes left.
  • Then, I will make the Mac & Cheese.
  • As the Mac & Cheese rests, I will put the salad together.
  • Lastly after dinner, remove Cannoli Dip from fridge and warm the Liege Waffles using the package instructions.

What are your kid friendly meals in your home? Let me know in the comments below.

Simple Meal Planning - Plan to Eat

Until next time ….

Pin Me!

A Menu to Shine Light into the Darkness

Published on by Jeanie JoLeave a comment

Today is the beginning of my Spring Break. There is nothing Spring about it really, it is cloudy and ridiculously cold. So to cheer me up, I created tonight’s menu full of flavors that will spark light into my taste bud’s and throughout my insides in order to overcome the darkness which resides outside.

I will start with a Roscato Wine Rosso Dolce Italia 2010 (SPEC’s Key Club referral code q66m6nge0z) a new found favorite from my birthday dinner last night at RedHawk GastroPub (pictured right). I will pair this with a Fresh Baked Signature SELECT Artisan French Bread topped with Magnolia Table’s Garlic-Chive Compound Butter. Dinner will be a Brushetta Pasta and a versatile yet simple family favorite Walnut & Grape Salad. Last but not least, we will finish with a new dessert recipe, Cannoli Dip served with Eggo Liege Maple Waffles. I feel the heaviness from the weather begin to remove itself just by writing about it!

Garlic – Chive Compound Butter

Source: Magnolia Blog
Course: Sauces, Scratch & Condiments
Makes: 9 Tablespoons

What You Will Need

  • salted butter, at room temperature
  • chopped fresh chives
  • garlic cloves, minced

What You Will Need To Do

  1. In a small bowl, beat the butter with an electric mixer on medium speed until light and fluffy. Add the chives and garlic and continue to beat until fully incorporated.
  2. Roll the butter into a 5- to 6-inch log on waxed paper or plastic wrap (if necessary, chill the butter 30 to 45 minutes to firm before shaping), then wrap, twist the ends to secure, and refrigerate.

Brushetta Pasta

Source: Pampered Chef
Course: Main Course, Side Dish
Makes: 6 Servings

What You Will Need

  • spaghetti noodles
  • chicken, or vegetable broth
  • small plum tomatoes
  • loosely packed fresh basil leaves
  • garlic cloves
  • olive oil
  • fresh Parmesan cheese

What You Will Need To Do

  1. Break the spaghetti noodles in half and place them in the Rockcrok® Dutch Oven.
  2. Add the broth.
  3. Microwave, covered, on HIGH for 8 minutes.
  4. Cut the tomatoes and basil into large pieces on the Flexible Cutting Mat and add to Food Processor.
  5. Press the garlic with the Garlic Press into the Food Processor.
  6. Add the olive oil and process all the ingredients until they’re chopped, scraping down the sides as needed.
  7. Remove the Rockcrok® from the microwave, then stir the noodles and broth with the Large Chef’s Tongs.
  8. Add the bruschetta mixture and return the Rockcrok® to the microwave for an additional 8 minutes.
  9. Grate the fresh Parmesan cheese over the pasta using the Microplane® Adjustable Coarse Grater.
  10. Stir and serve.

Walnut & Grape Salad

Source: Jeanie Jo Original
Course: Salads
Makes: As many servings as you need

What You Will Need

  • romaine lettuce
  • chopped walnuts
  • red or green grapes, halved
  • Italian dressing

What You Will Need To Do

  1. Chop walnuts.
  2. Half Grapes
  3. Cut up lettuce into bite sized pieces.
  4. Stir in serving bowl.
  5. Top with dressing.

Cannoli Dip

Source: Belly Full
Course: Desserts
Makes: 10 servings

What You Will Need

  • mascarpone cheese
  • full-fat ricotta cheese, (drained of any excess liquid)
  • powdered sugar
  • heavy whipping cream
  • vanilla
  • orange zest, optional

Add Ins

  • miniature chocolate chips

Delicious Dippers

  • waffle cones, pizzelle, pretzels, or fresh fruit, for serving

What You Will Need To Do

  1. Place the top 6 ingredients in a large bowl.
  2. Using an electric mixer, beat until completely combined and creamy. (If the texture seems too thin, add a bit more powdered sugar. If it seems too thick, use a bit more cream. Keep it mind it will thicken as it sits and chills.)
  3. Add in chocolate chips and fold.
  4. Serve right away or chill for later.
  5. Delicious dippers include waffle cones, pizzelle, pretzels, or fresh fruit.

Jeanie Jo Menu Notes:

  • Make sure to have room temperature butter at the time of preparation. Southern Living suggests, ” To soften butter, we recommend leaving it on the kitchen counter for 30 minutes to an hour.” Sally’s Baking Addiction adds, ” Room temperature butter is cool to the touch and about 65°F. When you press it, your finger will make an indent. Your finger won’t sink down into the butter, nor will your finger slide all around.
  • Make sure the wine is chilled for dinner. Food & Wine states that “in the fridge, it took 2.5 hours for red wine to reach its ideal temperature of 55° and 3 hours for white wine to reach its ideal temperature of 45°.” (check out the post for suggestions on cooling in the freezer and in an ice bucket).
  • Enjoy the wine after it has been able to breathe. Oregon Coast Winery says, ” This breathing process—known as oxidation—helps to soften the flavors and releases its aromas. Most red and white wines will improve when exposed to air for at least 30 minutes in a decanter (SPEC’s Key Club referral code q66m6nge0z). Dinner prep will take a little over 30 minutes, so I will be taking out the bottle of wine first.
  • I am only using the Garlic – Chive Compound Butter for two nights this week (5 servings) so I am making the butter and chilling it in the fridge so this will happen second.
  • Third, I will create the Cannoli Dip and place in the fridge so that it will be chilled for after dinner.
  • Fourth, I will preheat the oven to 350 to warm the French Bread.
  • Fifth, I will start the Brushetta Pasta.
  • Sixth, I will warm the french bread. The best way to reheat French bread is in the oven, says Pantry & Larder. Set your oven to 350°F. Dampen the crust with a spray of water or run it under the tap. Wrap the bread loosely in foil and place it on the oven rack. Heat the French bread for 5-10 minutes – removing the foil for the last 2 minutes to crisp the crust.
  • Seventh, I will make the salad during the last 8 minutes of cooking the Brushetta Pasta (step 8).
  • Eighth, remove Cannoli Dip from fridge and warm the Liege Waffles using the package instructions.

What do you serve to bring light to those dark and gloomy days? Let me know in the comments below.

Simple Meal Planning - Plan to Eat

Until next time ….

Pin Me!

I Did That One Thing …

Published on by Jeanie Jo1 Comment

We are his workmanship, created in Christ Jesus for good works, which God prepared beforehand, that we should walk in them.

Ephesians 2:10

As a middle school teacher, one of the things that is a major pain point in my day is missing work. Class time is provided, support is given, and expectations are set; however, students do not complete the work on time or give it a second thought outside of the classroom. The second pain point in my day are the questions that follow: when are you going to grade that one thing or I turned in that one thing, can you grade it? My response first and foremost is that if you want a grade on time, you will need to turn it in on time.

To prepare in advance and to make this less of a daily hassle I have created a Google Form entitled, I Did That One Thing … this allows students to tell me what missing assignment has been completed, their class period, give a reason it was late (this information can be valuable), and ask any questions they may have on the material that was in the assignment. You may make a copy of this google form for your classroom here.

In addition to the form, I also created the boundary that it will be graded by Friday. If I have time throughout the week, I will remove the missing assignment from the grade book and mark it as completed. But I do set the expectation that it will be updated by the next time our weekly progress reports are out.

Note, I only have this form for those items in our online learning platform, Schoology (which is most graded assignments). Anything completed on paper, shall be turned into the bin at the front of the room and will be handled similarly. I am thinking that the next school year, I will include all assignments, as this provides consistency, a timestamp, and a way for students to communicate why it is missing, as well as a section for questions that they may have. I believe that this process should be taught at the beginning of the school year, so I do not want to change it midway.

What can you prepare in advance to avoid your tanks getting empty? What pain points in your day sometimes make grace, patience, or kindness hard to come by? Please share in the comments below.

Until next time …

Pin Me!