Pancakes and Catching Up

Wow. It’s been almost a month since I last wrote. In those weeks I feel like I’ve barely had a chance to slow down and catch my breath, let alone do the little things I enjoy like blog, paint or you know… sleep! But they have also been some incredible weeks that I have definitely enjoyed. Student teaching is hard, because we are expected to do so many things that we have never done before as well as multiple assignments, papers, observations and activities that are due every week. I am learning a lot and am more ready than ever to graduate and actually have a class of my own, but at the same time I’m scared stiff! Thank goodness we have a year of student teaching to prepare me even more!

A lot has happened since I last blogged.
I met my wonderful mentor teacher, 37 eager and nervous 3rd grade dual language students, as well as some awesome staff at my school and fun student teachers. I have taught a couple of small group activities, made a LOT of copies, laminated more than I’d like to admit and sharpened about 300 pencils. I had my usual stress out at the beginning of the semester that has yet to let up. And I have honestly loved every minute of it! I have also drank more coffee these past four weeks than all last year. But hey… You gotta stay awake somehow!
Last week I also made a big change- I cut off about 10 inches and am donating the hair to Children With Hair Loss.  I have wanted to donate my hair for years and it was finally long enough to do so and still keep some length. I was so ready for a change, and am loving the short hair so far! Oh and has anyone noticed? Fall is on its way. Granted it was like 90 yesterday, but a cold front is coming through and it’s going to be 74 degrees tomorrow. In Texas that’s practically freezing.
I have also loved being here at home, because I’ve been able to spend time with my family and support my sibling in their many endeavors. Three of them are running cross country this year, and I am one proud big sister!

I’ve decided that fall is my favorite season. I love spring because of the flowers, the warmer weather and the promise of summer, but there’s just something about fall that makes me so excited for the season to come. It’s the sweet anticipation of boots, changing leaves, pumpkin patches, fall scented candles, Friday night football games, cross country meets and a much needed reprieve from the Texas heat. It’s the excitement I get when my autumn editions of Better Homes and Garden magazine come in, knowing it will soon be socially acceptable to deck out my entire room in fall decor.
But I think the biggest reason I love fall is because it reminds me of when Isaac and I first started dating almost four years ago (yeah that got cheesy real fast). I still remember the Sunday afternoon runs we went on, our almost daily Sonic happy hour dates, him cheering me on while I marched on the field, high fiving for the first time at the cross country meet that sparked our friendship (and where we both got the same place!), finding out that spotlighting is actually a lot of fun and the first time he held my hand. We were so young, immature and naive… and we probably still are in many areas, but I love looking back and seeing how far we’ve come and how much we have both grown as individuals and as a couple. I never would have guessed that the random guy who kept commenting on all of my cross country statuses on Facebook would someday become my best friend and the person I know I never want to leave my side.
Look at how little we were!!

Moving on…
This morning I made some delicious “pancakes”! I can’t quite say that they were real pancakes, since they were made with basically an egg, a banana and yogurt, but there’s no better way to describe them. Calling it a banana omelet just doesn’t sound very appealing. But regardless of the name, They. Were. So. Good. I know this is going to be a breakfast staple from now on!

Banana Pecan Cranberry Coconut Pancakes

Ingredients:
1 banana
1 egg
1/4 cup non fat vanilla Greek yogurt
1 Tbsp coconut
2 tsp dried cranberries
1 Tbsp chopped pecans

Smash up the  banana and whisk in all of the other ingredients. Heat a nonstick skillet over medium low heat and put about 1/4 cup of the batter into the pan. I sprayed some cooking spray on the pan before adding the batter, to help the pancake keep its shape when flipping it and not end up looking like scrambled eggs! Once the batter has stopped bubbling (could be a couple of minutes depending on how hot the pan is), carefully flip the pancake and cook the other side until it’s done.
I know some people put agave or honey on top, but mine were perfect just by themselves. The yogurt gave them a creaminess, sweetness and flavor that I loved. I can’t wait to make them again!

Well my time is up and now I have to get ready for class. Yay… Have a wonderful day y’all! And remember that in all you do, make sure you are bringing glory to God. He is the reason I do everything I do, and it should always point back to Him. To Him be glory.