when my ten year old daughter comes home from school and asks me if I think she needs “those kneepad things for my ankles”, I begin to wonder if she should have signed up to play volleyball after all…

ahhhh… school is back in session… and with it every mom is completely overwhelmed…  we were just getting used to summer…  for our household, baseball takes up most of July and we finally seem to get into a lovely rhythm in August of slower days and then all of a sudden I am supposed to be filling out twenty seven permission slips for my children…

approving of them being in photos, school fees, sports waivers, bus waivers, and insurance forms…  I actually am so in denial of it all right now I believe I only have signed 3 out of the 27 permission slips and now am dreading tomorrows task of completing this!

then there is the inevitable new Apps that you need to get…  so you can remind your children to do their homework and have them lie to you that they have already done it

I was recently listening to a Podcast on a lady named Debra Searle that rowed a boat 3,300 miles across the Atlantic Ocean…  she commented how after 111 days at sea she could not walk on land without assistance and the sounds of people, cars and horns all was too much for her at first…

this is how I feel every September when school starts again… like it’s all too loud and I want to run away from it all and hide!

german chocolate cupcakes

Ingredients:
For the Cupcakes:
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
2/3 cup sugar
2/3 cup brown sugar
2 extra large eggs, room temperature
2 tsp vanilla
1 cup buttermilk, shaken, room temperature
1/2 cup sour cream, room temperature
2 tbsp fresh brewed coffee
1 3/4 cup flour
1 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
For the Frosting:
1 1/2 sticks (3/4 cup) unsalted butter
1 (12 oz) can evaporated milk
1 1/4 cup brown sugar
4 extra large egg yolks
1 tsp vanilla
1/2 tsp almond extract
2 cups sweetened flaked coconut
1 cup blanched sliced almonds, toasted
1 cup chopped pecans
1/2 tsp kosher salt

Directions:
preheat oven to 350 and line muffin tins with paper liners (roughly 16 cupcakes)
in an electric mixer fitted with a paddle attachment cream the butter, sugar and brown sugar on medium-high speed for 5 minutes
scrape down the bowl
add eggs one at a time, then add vanilla
finally add the buttermilk, sour cream and coffee
in a separate bowl, sift the flour, cocoa powder, baking soda and salt
with mixer on low, add to the wet ingredients
scrape down and make sure the batter is well combined
using an ice cream scoop, scoop batter into the lined muffin tins and bake for 20-25 minutes
cool completely before frosting
for the frosting, melt the butter in a saucepan over medium heat
whisk in the evaporated milk, brown sugar and egg yolks
bring to a simmer, stirring constantly for about 15 minutes, until slightly thickened
take off the heat and stir in the vanilla and almond extract
add the coconut, almonds, pecans and salt
all to cool for about an hour
frost the cupcakes

I can’t imagine how teachers feel if I feel like it is all too loud… I guess that’s why they get paid the big bucks…

I feel like I finally get the kids all getting along with each other and more importantly with me!… then they get shipped off to school again and come home hungry, tired and cantankerous…

really cantankerous

it also is the time of too many sports all happening at once…  cross-country running, gymnastics, hockey, football and volleyball…

oh and harvest… harvest is still happening…

quinoa-stuffed peppers

Ingredients:
1 cup quinoa
2 cups vegetable broth
2 tsp olive oil
4 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes
1/2 tsp kosher salt
ground pepper
1/2 cup grated parmesan cheese
1 cup chopped spinach
1 tsp basil or 4 tbsp chopped fresh basil
1/2 cup shredded mozza cheese
4 large red peppers, cut in half, seeds removed
more cheese for on top

Directions:
cooked the quinoa in the vegetable broth – bring to a boil and then reduce heat to low, cover and cook around 15 minutes – let stand 5 minutes
preheat oven to 350 degrees
in a big bowl, mix quinoa with the rest of the ingredients
place the cut peppers in a baking dish
fill each pepper with roughly 1/2 cup of filling
sprinkle with cheese
cover with foil and bake for 50 minutes or until soft

this is when I like hum the Green Day lyrics… ‘wake me up, when September ends’

so I decided to add to this mayhem training for a 50 km trail race…  just so I could join the rest of the family in knowing their exhaustion…

I know this sounds like a lot of complaining… but I say all this so I have an excuse for all my poor behaviour at the beginning of school…  I forget a lot of stuff… my daughter still doesn’t have a lunch kit…  or a backpack…

buffalo chicken melts

Ingredients:
3 cups shredded chicken
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 tbsp finely chopped red onion
2 tbsp light mayonnaise
2 1/2 tbsp Frank’s Red Hot Sauce
pinch of cayenne pepper
8 slices bread
8-16 thin sliced tomatoes
8 slices pepper Jack cheese

Directions:
- mix together in a large bowl the chicken, carrots, celery, onion, mayo, hot sauce and cayenne pepper
on a parchment lined baking sheet, spread out the bread (use margarine if you would like on the bread)
place tomatoes on if you are using them
using a 1/3 cup scoop, scoop out the chicken onto the bread and smooth out evenly
cover with cheese slice
broil and serve

I feel like everyone should give each other a break this time of year…  ease into it…  expect people to forget things…  not show up at the right time…  be missing pieces of the sporting equipment… bring their lunch in a plastic Walmart bag that I paid 5 cents for…

October will be better… I promise…