Hi Friends. This was one of the best dinners I’ve ever made. And it just materialized at the last minute in my kitchen! You see, I had Matt turn the crock pot on this morning, with a bottle of TJ’s bbq sauce, a can of beer, and some pork shoulder inside.
But I didn’t really have any ideas as to how I wanted to eat it. I usually like saucy meats over rice, but had the urge for something different. So the bbq pork mexican pizza was born.
Pulled pork on a habanero-lime tortilla, with coby jack cheese, corn relish, shredded carrots, and kidney beans. To-die-for.
As for week three of my new job, I’m feeling a bit more with-it, although still quite overwhelmed. I’m more familiar with faces, I’ve got the building down pat, but the school psychology model is just soo different than what I’m used to. All the teachers are incredible, and since most of them are fresh out of school, they are trained in the latest interventions. And there’s progress monitoring out the wazoo. Data was a scary word for some of the professionals in my Boston schools, but everyone collects data down here. Now it’s scaring me! I’m like the least educated person in the building. But I’m enjoying the challenge and my brain comes home tired each day. Tired, but hungry for mexican pizza and documentaries.
Matt picked out a documentary for this evening’s entertainment, so I’m off to find out what it’s about. Night.