Y’all, I don’t know how I ever blogged daily. I think back to four, five, six years ago and how much blogging I did. HOW DID I DO THAT?!
The Student Week version of the Shoot Shop, back in June, was a huge success. I was thrilled with how the entire week went and was like a proud parent during the gallery show at the end. It was fun to see how each student saw things with their own creative twist.
The week after Student Week we left to go camping with my mom. We spent a couple of nights at Gulpha Gorge in Hot Springs. It’s a beautiful little campsite. Each time we camp there, we go for a hike and then a dip in the gorge. This trip we went into town and visited Josephine Tussaud’s Wax Museum. The children and I were . . . unimpressed. Ha! From there we drove further south to Lake O’ the Pines, Texas. We tubed, swam, showered in the bathhouse, got covered in bug bites, and had lots of good cousin time.
We start back with our full load of school the first week of August, but I’ve slowly been adding in some of the new classes for the children. My youngest is taking a self-paced history class through Veritas Press. He just finished week two and is loving it. Yay! I joined a website called SchoolhouseTeachers.com and they have loads of classes to chose from. One of my boys started a Computer Science and Programming class. It’s the first time I’ve ever seen him excited about something in school, so that’s exciting for me. 😉
Onto the recipe . . .
This was a kid favorite, easy to prep and easy to cook. A win-win-win in my book.