Haaave you met, Martha?

Are you fan of How I Met Your Mother? Or HIMYM as I like to call it. (I didn't coin this nickname!)

If you're not, you should be.

That's all I have to say about that.

Last year, as I was preparing to teach second grade I began brainstorming ways to spice up my classroom. My dear friend Scarlet and her (now husband) Derek came to visit Andy and I in Columbia. While talking about our schools, she showed me pictures of her classroom and introduced me to Martha Stewart's Tissue Paper Pom Poms. She gave me the how-to and we made tons! Okay, I'm lying. We only made a few, but you can crank these puppies out pretty quickly.

Parties - Martha Style

All you need to create this paper wonders are:

Tissue paper (heavy duty paper works best!)
Floral wire
Fingers
Scissors
More fingers

As usual Martha gives a pretty great step by step sequence for completing this project. Last year, my poms made a debut in my classroom and outside in the hallway. These photos were taken prior to the school year so excuse the mess. Oh, why am I explaining this? You're teachers! You understand.

Today, my fellow former Fellow (nice alliteration, eh?) Emily and I started folding away creating poms once again.  Emily decided to make a few in her school colors while I went with crazy colors (I'm exaggerating again, they aren't crazy!)

Go Eagles!

sky, plants, and sun!

You can make your poms look differently by cutting the edges. They can be spikey or scalloped. This year, I went for the spike. Last year it was a scallop. Who knows where next year will take me? Perhaps a spikey-scallop.

"Ain't Nothin' But a Chicken Wing!"

For dinner this evening, I decided to tackle Martha's Brown-Sugar Barbecue Chicken Drumettes. The recipe reminded me of the glaze I use for my meatloaf (minus a few ingredients). With meatloaf in mind, I knew these chicken wings were bound to be delicious.

Ingredients

• 2 cups ketchup
• 1 cup packed light-brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• Coarse salt and ground pepper
• 6 pounds chicken drumettes, patted dry

Ready to rock and roll!

Directions

1. In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
2. Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
3. Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
4. Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

Thanks to Martha, my belly is full and satisfied. I topped off my dinner with a few tootsie rolls and quality television on TLC.

Now, I shall continue what I did all day.. relaxing in my sweats.

my summer