To My Credit… and Pasta, Yum!!

10 03 2010

Funny how the term “credit” is used to mean so many different things, isn’t it?  I mean, there’s credit and then there’s credit.  Hee hee.  Sorry, I couldn’t resist.

Having returned to college this semester, I had sent for my transcript from my old university, so that every credit I’d earned in the past could be applied to help my wallet and my efforts to reach a goal.  All wapping 15 of them….  Hey! It’s a start!  Last week, I checked to be sure that they had been officially applied, and I learned that they had only applied 12 of them.  The other three had been earned at a community college while I was still in high school and were transferred to the university I went to.  They had been on the official transcript that I turned in to my current college, but I supposed that meant that transferred credits don’t transfer!  So, of course, since 3 credit hours means tons of actual hours spent working and a few hundred bucks, I sent for an official transcript for those too, from the college at which I earned them.  It came today – they were fast! 

When those get applied officially, it will give me 15 hours, and today my daughter pointed out that I was more than halfway through my Psychology book, which should mean I’m halfway through the semester.  She’s right!  I’m 9 weeks in, with 7 weeks to go (not counting spring break, which maybe should mean 8 to go, since I’ll not be “off” but writing 2 research papers instead).  It’s nice to realize that, though, and it is encouraging to see that time is passing more quickly than I thought it would when I started out.  A semester seemed like a long time in December and January, but it is already more than half over.

Pretty soon, I’ll have 27 hours down…and a lot to go.  I was looking at the program last night.  All said, after supervised practice, I’ll have 149 to 158 hours, depending on the path I take that last year or two.  Wow.  I can’t think about that today.  I’ll think about that tomorrow.

I’ve enjoyed my classes so far, and the family support hasn’t wavered in the face of increased household duties for them, which is quite nice.  I spend an unbelievable amount of time doing classwork, which makes me question if I’ll ever be able to take on more than 12 credit hours a semester.  I suppose if I weren’t homeschooling…but though my daughter is ready to try school, I’m not ready to let her 🙂  That, we will leave up to God, who knows best.

I don’t even want to think about that right now.  I’ll think about that tomorrow, too. 

The weather was very nice today.  It was sunny, and although not exactly warm, wasn’t cold either.  We opened the back door and a front window and let the house breeze a bit.  It was very nice to smell the fresh air and feel a stirring in the air.  I can now begin to believe that spring will arrive.  I wasn’t so sure this awful winter.

I actually cooked a real meal today.  All semester I’ve been cooking, so I don’t mean to say that I haven’t been, but I have carefully chosen quick-to-prepare meals and enlisted other cooks to either do it all or help, depending on my classwork deadlines.  The last week or two, I have seen not a reduction in the workload with my classes – that has remained the same, but I am able to do that work in less time, it seems.  So this weekend when I planned the week’s meals, I included a bit more labor-intensive choices.  Today I made pasta with chicken, baked with a creamy basil sauce, with fire-roasted tomatoes, topped with mozzerella.  Yummy!!  We were all very pleased with the way it turned out, and it will be a permanent addition to our meal list.  No, we don’t have an actual list.

I didn’t have a recipe, so if you need one complete with measurements and all, I can’t help you.  I had tried a similar dish in a restaurant and had tried to find a recipe online, but each one I looked at either had things in it that weren’t in the dish I tried, or did not have things that were included, so I had no choice but to wing-it.

I boiled and sliced boneless chicken breasts (grilling would’ve been better, but it wasn’t possible this time).  I cooked some whole-grain pasta, and tossed both with the cream sauce and baked it in a dish topped with mozzerella.  To make the cream sauce, I melted some neufchatel cheese in milk on very low heat, stirred in some basil pesto to taste, and added drained fire-roasted tomatoes.  It is simple and delicious.  Let me know if you give it a try!

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