The Thanksgiving dinner was a huge success except for that ghost that kept creeping around-haha! I hope ypu have a safe and restful week of family time. I'm heading to Florida on Wednesday morning at 2:00 a.m. so I can meet my son for lunch at 11:30 in St. Augustine. I miss my boys so bad I can't stand it!!!
This week-No spelling, No homework, No reading Log, and No DLR. I will send home folders on Tuesday and hopefully the school store will be in full operation by Monday. We took most of the stuff out of it for Operation Chritmas Child and I have to wait to get paid before I can open it back up. Any donations would be great!!!
Craft donation of four dollars would be greatly appreciated for our Christmas crafts. This class really likes painting, cutting, and creating.
Love ya'll and see you next week.
The Thanksgiving dinner was a great success. Aaron was so excited about it, and that's hard to do. I hear Scott's macaroni salad was a hit. I will post the receipe here if anyone wants it. Thanks for all that you do. I hope you have a wonderful Thanksgiving with your children. Be safe. Michelle
ReplyDelete16 oz uncooked elbow macaroni
4 carrots shredded
1 lg red onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup shopped celery (we used cucumber instead)
2 cups mayonnaise
1 14 oz can sweetened condensed milk
1/2 cup white vinegar
salt and pepper to taste
2 8 oz bags of cheese crumbles
(we used a double receipe for the dinner)
1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 mins. Rinse under cold water and drain.
2. In a lg bowl, stir together the carrots, red onion, cucumber, green and red peppers. Mix in the mayo, condensed milk, vinegar, salt and pepper. Add macoroni, toss gently, cover and refrigerate for at least 8 hrs. Stir occasionally to blend flavors. The macaroni will absorb some of the liquid. Before serving (about 1 hr or so) mix in the cheese crumbles and your ready to eat. Hope everyone loves it.