but today is Jack’s first day at pre-school.
Brooke and I began to ask around about pre-schools when we first learned we were having a baby… we made our choice and had to register him 7 months before he was born! Its a great school with caring teachers and a super history and.....who am I kidding, his momma and I are a mess!
Our baby is alone, by himself....with strangers! BoooHooo BoooooHooooo break out the kleenex…
Just kidding. Kind of.
We took Jack to visit last week and since then we played up his school and him doing it all by himself. How much fun he was going to have on the playground and making new friends and getting to paint. And he listened to all of this day after day for a week. So yesterday he says “No school daddy”. Smart kid.
This morning is the big day and we pack his school bag, get him dressed up, drive him in the school, video camera is rolling and we know the storm is coming..... Get to his classroom and........
he’s off.
Not even a glance back at us.
No bye. No kiss, no hug. Gone.
Kids......they will surprise you every day. God Bless ‘em.
Y’all cross your fingers for us down here. Hanna is headed this way and the last thing we need around here is more excitement. After the fire at the restaurant and the gas line underground blowing up around the corner I have had my fill of disaster this year.
I haven’t heard from any of my family on the cruise this week, I’m sure they are having a ball and enjoying a break from the heat. They are coming back on Friday and I will fill y’all in next week.
I forgot which recipe Phil is putting out but I know y’all will enjoy it.....he is in San Francisco and may take some time before it posts so come back if you don’t see it.
Thanks for checking back, do good things
-jamie
p.s. How Bout Them Dawgs!!
Fish Fajitas
Page 74 The Deen Brothers Cookbook
1 1/2 pounds mahi mahi or other firm-fleshed white fish fillets, skin removed
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
8 8-inch flour tortillas
1 cup fresh salsa
1 avocado, peeled, pitted and sliced
1 lime, cut into 8 wedges
1. Cut the fish into strips and season with salt and pepper. In a medium skillet, heat the oil over medium high heat. Add fish; cook 4 to 5 minuets, or until cooked through, stirring frequently.
2. Heat separate skillet (do not use nonstick) over medium-high heat. Warm the tortillas one at a time in skillet. Line a plate or a wide, shallow bowl with a clean kitchen towel. Immediately transfer the hot tortillas to the plat, folding the edges of the towel over the tortillas to keep them warm.
3. To assemble, divide the fish among the tortillas and top with salsa and avocado slices. Squeeze lime juice over the avocado and roll up the tortillas.
Makes 4 servings.
Commenting is not available in this section entry.
