I miss my favorite teacher Mrs beard she the smartest teacher I know she cool she try to keep calm. You can always talk to her about anything. And she knows how I feel when I tell her things that I be going thru she understands me and I can trust her with anything I can tell her.
Thursday, March 27, 2014
Tuesday, March 25, 2014
New semester
so school out for spring break how crazy is it I have all our kids here yea. But I'm so tired still have to work I don't want to ugh hahaha but I gotta get this money. That's all I no but I want to spend time with the family to so I'm glad I have at least 4 days off every other day. So I can still have some time for me and the family hope everyone enjoy there spring breaks
Friday, March 14, 2014
thank God im off
Thursday, March 13, 2014
Wednesday, March 12, 2014
Social networking
So I thought of a social network that I want to create but the thing is I don't have time to put into how I want to until I'm done with school. I was gonna start it before I signed up for school but I wanted to go to school and make something out of myself and have my kids proud of me. The network is very good don't want to say what it is someone might steal it but I'm on point with it. No one has thought about it at least I think so I'm willing to put my all I to it once I'm done with school. Hope everyone will be ready to join once I'm done
Monday, March 10, 2014
two faced people
Friday, March 7, 2014
- Total Time:
- 1 hr 40 min
- Prep:
- 20 min
- Cook:
- 1 hr 20 min
- Total Time:
- 1 hr 40 min
- Prep:
- 20 min
- Cook:
- 1 hr 20 min
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- Eight 3-ounce chicken cutlets
- 1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
- 1/2 cup shredded mozzarella
- 16 teaspoons grated Parmesan
- 2 tablespoons unsalted butter, cut into pieces
- Simple Tomato Sauce:
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- Two 32-ounce cans crushed tomatoes
- 4 to 6 fresh basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional