A Day of Firsts

Today was my first day back teaching Montessori after 6 years.  I have 14 children (10 less then I have had before) and it was a smooth day.  To all my Montessori teacher friends:  I had this child with a runny nose and he would wipe it on the table, chair and where ever he could to get it off his fingers.  And a good bit of mucus coming steadily out his nose.  Got the picture!  What I loved about him was his knowledge of the Alaskan planes that go by.  The school is about a mile from the landing strip where these planes come and go.  If we are on the playground for 30 minutes we can see up to 10 small planes coming in for a landing.  This little boy would tell us what they were, of course, they were either floater planes or planes with wheels.  He even wore a shirt with a floater plane applique.   What can I say but too cute.

I also drove myself to work today for the first time.  It felt good.

After work I drove over the find the Y.  I needed to swim and get some exercise.

The Y was smaller then mine and probably a bit older but I didn't really mind because all I do is go in the water.  It felt good to be in the water again.  I guess it's just part of my routine now because when I don't go, I miss it!  There is water walking 3 evenings and you can walk or swim whatever you want.
These pictures are on the side of the Y building.


The view from the playground.

The other first was we had salmon burritos for dinner.  Andee found a delicious recipe online and it was yummy!

Here's where you can find that recipe:

We had fresh frozen salmon instead of canned.

ALASKA SALMON BURRITO Prep Time: 15 Minutes Cook Time: 10 Minutes 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon ½ large red bell pepper, cut in thin strips ½ medium yellow onion, cut in thin strips 2 teaspoons fresh chopped garlic 2 Tablespoons olive oil ½ teaspoon salt ½ teaspoon pepper 2 teaspoons chili powder 1 teaspoon ground cumin 2 Tablespoons fresh chopped cilantro 2 to 3 Tablespoons fresh lime juice 1 can (7 oz.) salsa verde 1 can (16 oz.) fat-free refried beans, heated 1-1/2 cups shredded reduced fat Monterey Jack cheese ¾ cup low-fat sour cream 3 cups shredded lettuce 6 large flour tortillas, warmed 1 cup salsa 1 diced avocado Drain and flake salmon. Sauté bell pepper, onion and garlic in olive oil over medium heat for 3 to 5 minutes. Add salt, pepper, chili powder, cumin, cilantro, lime juice and salsa verde; heat through. Gently stir in salmon. Heat through and reserve. Layer beans, salmon mixture, cheese, sour cream and lettuce on warm tortilla. Roll and top with salsa and avocado. Variation: Substitute enchilada or molé sauce for salsa verde. Add sliced jalapeno peppers, if desired. Makes 6 Servings. Nutrients per serving: 646 calories, 28g total fat, 9g saturated fat, 38% calories from fat, 67mg cholesterol, 36g protein, 65g carbohydrate, 10g fiber, 1730mg sodium, 544mg calcium, and 1.4g omega-3 fatty acids.

http://www.alaskaseafood.org/canned/recipes/Burrito.html