Notable, Quotable

I posted this because, well, it's absolutely, positively, 100% true. While we may love someone with our whole heart, it doesn't mean we're necessarily going to like them all the time. 

People do things. Some things make you happy, some things irk you, some things don't even warrant your attention. But some things just piss you off  make you really upset. And in those moments, you don't necessarily like someone.  In those moments, you want to yell, and kick, and punch, and slap. You want to throw things. You want to grind your teeth. You want to jump out of a moving vehicle and make them regret doing stupid things. 

But when the storm passes, and your head is clear again, remember why you love them.  And remember that while we all make mistakes, and nobody is perfect, there is someone out there who completes you, who is absolutely the best fit, the most perfect person for you. And when you find it, hold on tight. That's your soul mate. 

Xoxo, 

Jen

A Facelift

Hello Everyday Delights has a new look! Or at least, a new banner! After months of trying to figure out what I wanted to change, I finally decided that I knew EXACTLY what I wanted to change - my blog needed a new banner! So I've been working on a little something for a while now, and today the whole thing came to fruition. So I introduce to you the new banner of Hello Everyday Delights!

Xoxo, 

Jen

Font Freak

So if you are anything like me, before you create anything (and I do mean ANYTHING), you agonize over fonts. The look of something can really change depending on the font you are using. Whenever I create worksheets for my students, or notes to other teachers, or anything that will be posted in my classroom, I am very selective about which fonts I will use. I think the font says so much about what you are trying to get across in your message.

I found this site, Fonts for Peas, and I am OBSESSED.  All my dreams of handwritten fonts are right there on this adorable blog. So I am adding their button to my homepage, because I think it needs to be shared!

I hope you enjoy it as much as I have!

Xoxo,

Jen

A Little Something for Teachers

So I know teachers are always trying to find free stuff that they can use in their classrooms. At least, I know I am.  I'm going to try and feature some of the more useful things I have found or created on here  While teaching Expository Writing, I always have my students create a "Main Idea Table."  The table top is the topic sentence, and the table always has 3 legs.  Each leg is a supporting detail for the topic, and a rug at the foot of the table keeps the conclusion. This year, I decided to create a worksheet to help my students out. I've shared it with the teachers at work already, and I thought it would be nice to share it with you, my readers - especially those of you who are teachers.

I couldn't figure out how to load it onto here as a PDF, so I am loading it as a jpeg. It should print just as well.  You can also use this right on a SmartBoard or Promethean Board, and I think it's pretty adaptable for many grade levels. I use it in 7th and 8th grades for writing full 5-paragraph essays, but it can also be used for writing paragraphs. :)

Enjoy!

Xoxo, 

Jen

Happy Halloween!

Happy Halloween from our house to yours! 

I know it's a little early, but Bella and I were eager to share her Halloween pictures with you all! She's going to be a pretty bumblebee. We had a little photoshoot and I have to say she looks adorable. :) 

For your viewing pleasure... 

And that's a wrap, mom. 

Xoxo,

Jen

Roast Pork Loin

A couple Sundays ago, my hubby and I invited his parents over. Whenever we have anyone over, I go into hyperdrive and freak out because I want my food to be perfect. This time was no different.We bought a pork loin and I decided to alter a recipe I had already tried once before.  Pork can turn out very dry if it isn't done right, so I am always scared of making it. However, this recipe manages to always turn out perfectly. The last time I made it, I seasoned it right before putting the roast in the over, but this times, I sealed it and marinated for about 4 hours. the result was a juicy, savory, and leftover-worthy pork roast. I hope you will enjoy this meal as much as we did!

Roast Pork Loin

Ingredients
3 cloves garlic, minced
1 tablespoon rosemary, plus several whole sprigs
juice from 1/2 a lemon
salt & pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Crush garlic with rosemary, lemon, salt, and pepper, making a paste.
3. Pierce meat with a sharp knife in several places (I make pretty deep cuts along the length of the roast) and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
4. Place pork loin in the oven, turning and basting with pan liquids. About 45 minutes through, pour in the white wine and stir to loosen the bits of food on the bottom.  Cook until the pork is no longer pink in the center, about 1 hour and 30 minutes. Serve with pan juices.  and garnish with rosemary sprigs.

Enjoy!

Xoxo,

Jen

Back to School?

No recipe today, folks. But I do have an announcement - I'm going back to school! Since I don't have NEARLY enough to do with my time, I decided I'm going back to expand my brain a little more. I've been thinking about school for a while, but was a little reluctant because I hadn't found a program that really interested me or that was convenient for me. I already have my Masters Degree in Special Education, and I KNEW  did NOT want to go back for a Doctorate (Sorry Mom, I'm just not THAT ambitious).

I recently discovered a program that is convenient and worth my while. It's an Autism Endorsement program, which adds an additional certification to my teaching license. 4 classes, 1 year, meets once a week. I'm in the process of applying (and struggling to get my 2 former school to provide me with everything I need - so frustrating), and I can actually say I am looking forward to this. Our school's population of children who are diagnosed with Autism has continued to grow, just like in the rest of the world. I think this will be a great thing to have under my belt and will really help me to better cope with all my students. :)

So come January, I will HOPEFULLY be a student once again (and no, I'm NOT a masochist).

Xoxo,
Jen

Spiced Pumpkin Syrup

So fall is here and I'm excited! A student brought me a Pumpkin Spice Latte last week, and then Annie of Annie's Eats posted a recipe for a DIY Syrup to add to your coffee at home! Cha-Ching! So I decided I had to make it as soon as I had a spare moment. (Ha - that was a joke, get it?) In case you don't live in Miami, this past weekend, the weather was awful. So I spent the weekend at home, doing - you guessed it - nada. So I was itching to get out and do something, and when Monday rolled around, I thought this was perfect. So I flitted over to the grocery store, bought everything I needed, and went to grab the pumpkin (in a can). GASP! They didn't have it. No need to fret - I stopped at another store on my way home from work today and they had it (so I definitely stocked up!).
As a result, I made this deliciousness. I even drank coffee after my dinner (which means I might be up until very late tonight) just so I could taste it.  I think this would also be good drizzled over ice cream, in tea, and countless other things.  If you find another use for it, definitely comment below - I'd love to hear what uses you have found for it! The recipe makes about half of the bottle that I filled, but I made 2 batches so I could take some to work tomorrow.

And now, without further ado - Spiced Pumpkin Syrup. :)


Spiced Pumpkin Syrup

Ingredients
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1 tsp. ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
3 tbsp pumpkin puree

Directions
Combine the water and sugar in a medium saucepan and heat over medium-high heat. Stir occasionally, until the sugar has completely dissolved. Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. Remove from the heat and allow to cool for 10-15 minutes. Strain the syrup through a fine mesh strainer and store in your container of choice. Store the container in the refrigerator.

Stir a few tablespoons into coffee or drizzle over dessert of choice.

Enjoy!

Xoxo,

Jen

Recipe from  Annie's Eats.