Chicken Wraps

I am done.  Done done done done done.  Done with student teaching forever.

I can't believe it.  It was so strange finishing for good that yesterday was almost surreal.  Today was weird too, sitting in "my own" classroom in a different school district -- or maybe a different universe.  It felt like it.  Being a "real" teacher is just weird.  I miss having someone there to tell me what should come next.  But, hey, I'm no longer sitting there for my own educational benefit.  It's a real job.

And this is my binder.  It's massive and I am so glad that I'm done carting it around.  Phew.  I feel very accomplished though, I'll admit it.
I really, really wanted to bake my students something for the last day, but at 9 p.m. the night before, (a measly 10 hours before I had to be back at school . . . ) it just wasn't going to happen.  So I bought them brownie bites instead.  JLG showed me up and made cookies.  She is obviously a better student teacher.
I am also no longer in grad school limbo.  I'm really excited.  I know what's in store for my life next year!

So, I was proud of myself for not celebrating with ice cream.  I was severely tempted.  But I resisted.  Senior formal is tomorrow.  That's motivation right there.
Instead, I made a chicken wrap (with my leftover fake chicken from the bruschetta) inspired by the restaurant downtown.  I like wraps. I usually don't go for barbeque sauce, or ranch dressing all that often for that matter . . . but in this wrap it's good.  Yummmm.
I took a tortilla, added lettuce, chopped tomatoes, warm chicken, barbeque sauce and cheese.  Then, I sort of wrapped it -- well, as best as I could.  And I ate it with ranch dressing on the side.  So good.  And, if you have chicken leftovers or something, so easy.

I also made roasted potatoes.  And I know, I talk about roasted veggies and potatoes a lot.  But I like them a lot.  And these might just be the best roasted potatoes ever.  And they are British.  I know, I'm an Anglophile.  I admit it.

They are really not all that much more involved than regular roasted potatoes, but they taste so different.  They are amazing -- like burn-your-mouth-because-you-can't-wait-to-eat-them amazing.  That may or may not have happened to me . . . .

Perfect Roast Potatoes
from The Student Cookbook

4-5 large new potatoes, cut into evenly sized chunks
approx. 1 1/2-2 tsp. oil

Preheat the oven to 425 degrees F.

Bring a medium pan of water to a boil.  Add the potatoes to the water and boil 5-7 minutes.

Put the oil into a roasting pan and put it into the warm oven while the potatoes are cooking.

Drain the potatoes well and cover the pan.  Shake the potatoes so that the sides are slightly roughened.

Put the potatoes into the hot oil and roast in the oven for 40-50 minutes, turning once halfway through.

Obviously this recipe is for one -- the original called for 3 lbs. potatoes and 3 Tbsp. oil.  My mom has made something similar before, but they required flouring and all sorts of other stuff.  These are so easy.
Oh, and I think the shaking part is really important.  I don't know, but it seems to be.
They are crispy on the outside, and so soft on the inside they are almost creamy.  Basically they are amazing.  I would actually endorse the "perfect" part in the title.  They are the best roasted potatoes I have ever had.

This is what you call sizzling potatoes.  
We also "celebrated" the night before in our apartment -- we made strawberry shortcakes and I finally got around to reading my Easter present, a "Real Simple" magazine.
Ahhh, relaxation.  For the moment, at least.  Until, you know, I graduate and become a real person for real.  


  1. How in the world do you do all this????????

  2. Well...I don't know. You were probably WAY more awake during the day than I was, which would most likely make you the better student teacher!!


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