Happy Wednesday, ya’ll! We have officially made it through half of the week!
Today was a spectacular day; my class went on a field trip to a brand new Junior Achievement facility called BizTown. The students spent the day as executives and employees in miniature versions of stores (like Chick-fil-A, Home Depot, Wells Fargo, Holiday Inn etc.). They became citizens of BizTown; they were responsible for everything from tracking payroll to writing invoices to selling and promoting products. They had a chance to go around and buy products (donated from the companies) with debit cards loaded from the bank with their paychecks. It was amazing experience and the students were super engaged the entire time. Chick-fil-a provided free lunch for everyone; students, teachers, and volunteers!
This evening was cheer practice was for both girls. Late dinner, homework, and now they are unwinding from a long day and getting ready to go to bed.
We had this yummy lamb chop dinner tonight. I got these chops on sale in the organic meat section at Publix last week. I decided to give them a shot. My husband and I love lamb chops, but I was not sure the girls would. I kind of sold them when I said they were a cross between pork chops and steak. There was a lot of fat on them, but the meat that was there was super delicious! I will be buying these again, but maybe from a butcher. I served them a box of couscous and a bag of steam fresh green beans. Dinner was ready in under 20 minutes.
Cast Iron Lamb Chops
Season your chops with salt and pepper and a bit of olive oil. Take your lamb chops and put them in a screaming hot cast iron skillet. Cook on the first side, about 6 minutes. Then flip it and cook for about another 4 minutes. Rest for 5-10 minutes!