Today is a sad day. I can’t fathom the heartbroken feelings of the parents and families that lost loved ones today in the shooting in Connecticut; all I can do is pray for them to find peace and strength despite their great loss. I’m hurting for everyone affected by this tragedy and can only hope this will never happen again. RIP to the beautiful children and thoughtful staff, teachers, etc that lost their lives today.


Today was my last day of interning at Bridges and Blossoms Preschool. I was given mass amounts of hugs, kind words, and adorable good-bye gifts! I am so thankful to have shared this past semester and last fall teaching and learning about these adorable kids. I’ll miss each one of them!  Now that my field study is over, I’m officially finshed with classes for the semester.  I have a final on Monday night for Physics- that of which I am absolutely DREADING– and a final next Thursday before I can head home. I’m so excited for Christmas!! I get to spend a few days at home with my mom and visit older family friends that I haven’t seen in a while. I also get to spend part of Christmas with the Weimer’s which I am also looking forward to! I’m happy for my mom this Christmas- she gets to spend Christmas Day in NJ with her boyfriend’s family.

Everyone say a little prayer for my Aunt Nancy today! Love you and can’t wait to see you next week!!

Only writing this to take a little break from studying, but nonetheless I hope you enjoy! Here is my newest favorite recipe- Pinterest is AWESOME for creative dinner ideas! These were so good and so filling! Plenty of leftovers! 

Caprese Lasagna Roll Ups

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 – 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 jar of marinara

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO  NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn’t recommend seasoning with salt just because the cheeses already have plenty of salt). 
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don’t dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

**Copied from “Cooking Classy” blog



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