What can you get at Salvation Army Thrift store for $27.39?

This having off thing is pretty cool. I got to go to the Salvation Army Thrift Store on half-off day** when I wasn't in a hurry. I got to go early so the lines weren't long and I didn't have to wait for 10 other people to try on items in the dressing room. I intended to go in there to get new pants and shirts for Cracker Barrel that weren't worn thin. Of course, I found mich more. Everything is in practically new condition. This is what I came out with.

A Columbia windbreaker (pictured) $4
An Old Navy Black Pea Coat (for Amy) $4
Bass black shoes $2.00
Anne Klein boots $1.50 (Pictured)
Liz Claiborne dress shoes #1.50 Banana Republic dress pants $2.50
Work shirt $2 Work pants $2
Lerner pants $2 Other dress pants $2
A Gap fleece for nate $2.50


**Wednesdays are family day at all or most Salvation Army Thrift Stores. It's 50 percent off clothes, shoes, linens and purses. There are exceptions, but it's by the color of the tag, so it's really easy to tell. The sign at the front of the store always tells you what is excluded for that day.

What a great gift

My dad and step mom gave Nate and I this old cheese container filled with homemade canned foods. It was my favorite gift. Partly because it contained pickled beets. I LOVE picked beets. I can eat a quart jar in two days. It also had Nate' favorite -- homemade beef jerky -- and salsa, peppers, spaghetti sauce and cherries. I hope that by next Christmas, I will be able to give a few homemade gifts of food that are healthy. I used to bake dozens and dozens of cookies and candies, but I took a break this year. This seems like such a better idea. I have plans to start my garden, so maybe I can schedule a canning lesson with my dad and make great gifts. I am going to paint the cheese container with a pretty design. Hopefully I can schedule a craft day to get that done.

An easy make-ahead dinner

I know this picture doesn't look too appetizing, but I promise the casserole was so yummy. And it was one of the easiest I made in a long time. It's Creamy Chicken and Rice. I freeze two chicken breasts in each packed and when I cooked off the chicken for the enchiladas, I had a leftover cooked breast. So, I found this recipe. All the ingredients are really inexpensive. I cut the recipe in half and served it with lima beans for Nate and pickled beets for me.

Here ya go, the whole recipe serves 6-8:

4 cups cooked rice
1/2 cup butter, divided
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
1 teaspoon seasoned salt 1/2 teaspoon garlic powder
1/4 teaspoon pepper 4 to 5 cups cubed chicken
12 ounces process American cheese cubes 2 cups sour cream
1 1/4 cup crushed butter flavored crackers (about 32)

Spread rice in a greased 13-by-9-inch pan; set aside. In a saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir 2 minutes or until thick and bubbling. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter; toss the cracker crumbs with the melted butter. Sprinkle over the casserole. Bake uncovered at 425 degrees for 10-15 minutes. If you refrigerate or freeze, increase cooking time.

What to do with leftovers?

I love leftovers, but Nate doesn't. So, I end up eating them a lot over and over again. My parents sent ham home with me and I was sick of just eating plain ham sandwiches. I decided to make some ham salad for sandwiches. They will be perfect lunches to pack for substitute teaching when I don't have easy access to a microwave. The ham salad was super easy. I threw some cubed ham into the food processor. Pulsed a few times and then added mayo, mustard, chopped onions and some relish and voila, I had a lot of ham salad. I can't wait to dig in.

One day down

It's official, my first day of substitute teaching is over, and I lived to tell about it. I was actually really lucky to be placed in 6th grade jump start at Hanover Middle School for the day. It was a really small class -- 13 kids -- with a team teacher who took over all the teaching duties. The teachers were SO helpful. I really only had the students for a bit and they were good for the most part. I definitely need to learn to be more stern. The one kid said, "Well, I thought you were nice, but I guess I was mistaken." It didn't hurt my feelings, the poor kid can't even read, so I just felt sad for him.

I even survived a fire drill and two of the students made me cards (even though they were supposed to be working on their homework!)

I can really tell I am going to love teaching. I can see what challenges I will face, but I can also see the joys of being in the classroom. I am hoping to get a call for tomorrow, but if I have the day off, there will be no complaints from this gal. 5.5 years in journalism wore me out!

A new beginning

I can't believe it, today is my last day at the York Daily Record. I have worked for Media News Group since Sept. 2, 2003. I think people have gotten used to seeing my face. I was really surprised at the reaction of some of the readers I came in contact with over the past 8 weeks since I gave my resignation letter. They were going to miss me. You see, we journalists usually only hear from readers when we make a mistake and they want to rub it in. It was flattering to say the least.

I have had good times and bad, for sure. I realize that a lot of people think I am making a stupid move -- leaving a flexible job as a food writer, a job many people envy. Apparently, these people don't realize that every job, even this one, has its negatives. And if you haven't read the news - which wouldn't surprise me because that's why this business is weak - newspapers are struggling. I am not jumping ship because of that.

The funny thing is, I've always wanted to teach. I was getting recommendations letters from my J school professors to go back to school for my teaching certificate. But like a good little college graduate, I decided to try out this thing we call journalism. And here I am, 5.5 years later, still trying it out. I loved this job at one time, but it's always been in the back of my mind to teach. I love school and I love kids. And just because I am teaching doesn't mean I can't still write. I couldn't teach while I was writing.

Nate was so encouraging and (thank goodness) financially supportive enough for me to be able to make this move. And my family and friends know that I am a hard worker and no matter how uncertain my teaching career path is, it will work out. So, they support me, too.

I'll keep you updated on my teaching adventures. I am sure I will have great stories to tell, just like I did when I was a journalist.

Enchiladas

I was so happy to be home today. I actually got to make dinner. And as this year has been going, I've been eating a lot of untraditional meals. I had Chinese on Christmas and now Mexican on New Year's Day. My mom was concerned that I skipped the pork and sauerkraut, but I had pork and sauerkraut on Christmas Eve and I like to save Pork for days when I don't have time to cook.

So, here is my recipe for chicken enchiladas. It turned out pretty good. It was the perfect portion for two. The photo is after we already dug in. I am trying to get better at remembering the photos.

Chicken Enchiladas

1/2 to 1 tablespoon olive oil 1 garlic clove, minced
1 medium onion chopped 1 tablespoon all-purpose flour
1/2 cup chicken broth (or water0 1/2 cup milk
1/4 cup chopped jalapeno peppers Dash of salt
Dash of cumin 6 corn or flour tortillas
One chicken breast (about 1 lb.( shredded) 1 cup mozzarella cheese
Sour cream Green salsa

For the sauce, saute onions in garlic in olive oil in a saucepan until onions are tender. Blend in flour. Stir in broth, milk, jalapenos, salt and cumin. Cook and stir until thick and bubbly. Reduce heat; simmer the sauce five minutes; stirring occasionally. Set the sauce aside.

Grease a 9-by-13-inch baking pan. Spoon a little sauce in the center of each tortilla and spread to edges. Place about 2 tablespoons meat in the center of the tortilla. Sprinkle with some cheese. Roll up tortillas and place in baking dish seam-side down. Pour remaining sauce over. Bake uncovered at 350 degrees for 20 to 30 minutes or until hot and bubbly. Serve with sour cream and salsa.