I had this grand idea to try a little short shuffle run to get the blood flowing and maybe help get rid of some of this junk in my lungs. Yeah, that wasn’t the smartest idea. But, it felt good to move the legs faster than a stroll. And I did cough a lot. I’ll spare the details.
Work this week has been a lot of fun. Our mid-year tests are over and I am once again, blessed with the best kindergarten kids in the entire universe. And don’t try to argue with me. Now that tests are done, we are having fun with making ornaments, reading about various version of the Gingerbread boy, and sampling some holiday snacks. Just being around kids this age during the Christmas season is so much fun. I almost feel bad for getting paid during December. . .almost ;-). Tomorrow, I’m taking my stash of Santa cookies to test on them. By lunch, I’ll be knee deep in hot glue, glitter, paint, elf messes, and who knows what else. And I wouldn’t have it any other way.
This afternoon, I really wanted something hot to drink even though IT IS 73* OUTSIDE!!! Yes, I’m yelling. December should be at the very least, chilly enough to wear a sweater. Not sweating in a t-shirt. I made a peppermint mocha, complete with the mini chips that SBUX sprinkles on their version.
Some people have tacky sweaters, I have a cabinet full of cheesy mugs. And I use every one of them. Doesn’t this just look happy? I used peppermint extract instead of the adult version….schnapps. I’m taking a heavy duty codeine based cough medicine so all I needed was the extract and I have the same thing I got in Wyoming this summer, in the snow, with a fire going.
I can’t believe how fast the season is going. I still have a ton of wrapping to do. I need to get some cards mailed. I have everything ordered that I can. The rest is on a master list to finish this weekend. And the decorating continues.
Dinner tonight was loaded baked potatoes. I had some leftover chili from Sunday. I made a big pot of it and froze some to have for lunches. I made something last week that I saw on Pinterest a few weeks ago. I also saw this from Courtney over at Cookin’ Up Life. She made this a while back and I have had it on my mind ever since then. I have a lot of random Mason jars lying around. Why not cook chili and cornbread in them?
This is really easy and I enjoyed eating this. Fill the jars halfway full with already cooked chili. Make your cornbread batter like normal. Pour in half a cup for each jar.
Cook them on a cookie sheet at the same temperature as you cook your cornbread, up to 450*. Bake until the cornbread is brown on top and knife inserted in the CENTER comes out clean. When done, eat out of the jar with a spoon.