Student teaching was an amazing journey for me. My experiences in a middle school and a high school helped to shape me into the person I am today and the teacher I want to be. Teaching and learning to teach is really this huge self-discovery program. I swear I have learned so much about myself through my experiences and I have developed such an awareness in regards to those around me. I feel so different from when I started college and I know that I am ready to take on my own classroom. I am excited that I have a job lined up and I can't wait to continue this journey on my own. Up until now, I have had amazing cooperating teachers there to support and assist me. I am so grateful for my cooperating teachers and I feel that I truly lucked out. I know that they are a support system that I can continue to keep in touch with and I will. I even made this sweet math clock as a thank you!
Also, my friends going through the School of Ed with me have been so important to me these past two years. I am not sure what I would have done without others who knew what I was experiencing and could empathize. Plus, I have an amazing family and boyfriend who have always supported and encouraged me. I am relieved to know that these people will always be there for me and will continue to support and encourage me through my first years of teaching and beyond. I can't wait to see what next year has in store and I can't wait to share my experiences and ideas in regards to teaching and math here!
Bri had been fantastic and I am so glad that he has stuck around in Madison for the past few weeks. I love having him around and I can't wait to apartment search in Chicago with him. I am really excited about moving in with him and starting the next chapter of our relationship! Plus, we make some darn good dinners. Like this one! Quinoa and Spinach Stuffed Tomatoes. We made a yummy quinoa and pesto mixture, stuffed some fresh tomatoes, baked them, and had one amazing, healthy, vegetarian, and gluten free meal!
Quinoa and Spinach Stuffed Tomatoes
8-10 medium tomatoes
1 cup quinoa, cooked according to directions
4 tbsp pesto (your favorite)
3 cups fresh spinach
2 cloves garlic, minced
1/4 cup mozzarella cheese
1/4 cup parmesan cheese
salt and pepper
1. Preheat oven to 375 and prepare the tomatoes. Cut a circle into the tops of the tomatoes and scoop out the insides. Place into a 13 by 9 inch pan.
2. Make quinoa according to directions. Set aside.
3. Place minced garlic and about 1 tbsp of olive oil in a skillet over medium heat. Toast garlic for a few minutes. Add in spinach and saute until wilted. Stir into the quinoa. Add in the pesto and mozzarella and stir to combine.
4. Stuff tomatoes to the top with the quinoa mixture. Sprinkle parmesan on top. Cover the pan with tinfoil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until cheese is melted.