The Life and Times of Ms. Young

ladyhistory:

THIS IS LITERALLY WHAT BEING A TEACHER FEELS LIKE

I definitely feel this way on the last day of school!!

(Source: bryko, via theimprobablefiction)

probabilitiesofcircumstance:

hithertokt:

allisonunsupervised:

girlwithalessonplan:

I’m gong to stab the next kid with chalk who says “flappy bird” to me.

Some girl in this German class I babysit, “YOU DON’T PLAY FLAPPY BIRD?”
Me: “As if any of you did last week.”

On my god, THIS WAS MY DAY.

This has been my WEEK…if only they put half the energy into their schoolwork as they put into trying to beat their high score on that darn game…

Yes!!!!! 🙌🙌🙌🙌🙌 My students have made me hate this idiotic game!!

probabilitiesofcircumstance:

hithertokt:

allisonunsupervised:

girlwithalessonplan:

I’m gong to stab the next kid with chalk who says “flappy bird” to me.

Some girl in this German class I babysit, “YOU DON’T PLAY FLAPPY BIRD?”

Me: “As if any of you did last week.”

On my god, THIS WAS MY DAY.

This has been my WEEK…if only they put half the energy into their schoolwork as they put into trying to beat their high score on that darn game…

Yes!!!!! 🙌🙌🙌🙌🙌 My students have made me hate this idiotic game!!

(Source: powwhamteaching)

First they’ll criticize our slang. Make us seem uneducated for using it, when the reality is they’re mad we can code switch. Then they’ll use our slang mockingly. Like they really don’t want to use it, but it’s so absurd they can’t help themselves. Then they’ll make money off our slang, t-shirts, cups, bracelets, etc. Then they’ll convince us it was never really ours. It’s been public domain forever.

Feel free to replace the word “Slang” with neighborhoods, and music too.

(via jawnsbejawnin)

DON’T LET THEM- Queen El

(via slimmcharles)

Preach!!!

(via blackproverbs)

theimprobablefiction:

ellegolightly:

canttuchthis:

sausage and spinach strata - a lot of easy prep work, but totally worth it.

recipe adapted slightly from rachael ray

  • 12 oz frozen spinach, thawed and wrung of excess moisture
  • 1 T EVOO
  • 2 links mild italian sausage
  • 1 onion, finely chopped
  • 4 cloves garlic, crushed
  • ground nutmeg
  • 1 large baguette, cubed
  • 12 eggs
  • 2 cups 1% milk
  • 1/4 c dijon mustard
  • 2 c shredded colby-jack cheese
  • salt and pepper, to taste

full disclosure: most of the changes i made to this recipe were because i couldn’t find what RR called for, with the exception of the cheese substitution. i needed melty-gooey on this ish. anywho, here’s how i did it.

remove the italian sausage from the casings (i do this all the time so am used to it. if you’re not, it’s a little weird the first time. deal with it. it’s worth it, promise). brown the sausages in the pan, breaking them apart to make little brown crumbly bits. get the bits out of the pan while retaining the oil that has been rendered out. lower the heat a tad and toss the onions and garlic in there until they’re soft and the tiniest bit browned. add the spinach, salt, pepper, and nutmeg to taste, and sautee until flavors are combined. whisk together eggs, milk, dijon, salt and pepper in a medium bowl.

add half of bread bits to a casserole. top with half of your shredded cheese, then half of the oniony-spinachy goodness. pour half the eggs over top. repeat, except save a little shredded cheese to sprinkle over top at the end. it makes it GBD and it’s worth it. at this point, i kind of tapped the casserole on the counter and wiggled it a bit to make sure everything was combined nicely.

stick in the fridge overnight, then remove half an hour before baking so it’s not so cold. bake in an oven that’s been preheated to 350 (sorry i probably should have mentioned this sooner now you have to WAIT for the oven to heat!). the hardest part: LET IT COOL FOR A BIT before you eat it. this helps solidify the deliciousness and more importantly prevents the roof of your mouth/tongue from becoming one giant blister.

it’s delicious enough to be worth it, i promise. enjoy!

Gimme this with turkey sausage plz.

Reblogging for strange-new-classrooms. This is the recipe I used. So easy and so good!

I love my new Audrey Brooke flats!!!!!

I love my new Audrey Brooke flats!!!!!