Today was full of firsts. The first time I greeted my students in the morning. The first time I took them to lunch. (Which also coincides with the first time I forgot my lunch at home. Nice.) The first time we went to recess. And my personal favorite, the first time they realized I was completely and utterly insane. They really think I’m crazy. And I think that’s a good thing. I can keep them on their toes that way!
This is a picture of my classroom moments before the wrecking crew arrived. My room will never look that neat again… it’s such a shame! The day went by so quickly, yet I am so worn out. It’s hard to believe how tired I am after one day of having my own classroom. Teachers, is this how it always feels? Wait, don’t answer that… I don’t even want to know!
Today also marked the official first day of my half marathon training. According to my plan, I needed to run 3-5 easy miles. I probably would have bailed on tonight’s workout if it didn’t include the word “easy”…. I ran 4 miles in 35 minutes and called it a night. Well, almost. I realized it was still daylight and that it would be pathetic for me to fall asleep so early. Plus, whenever I’m deliriously tired, I somehow force myself to do random “productive” things. I think it’s the same thing as a baby forcing himself to stay awake by vigorously shaking his arms. Except babies can’t bake muffins. So, ha!
Banana Peach Muffins (inspired by my rotten produce)
Ingredients (makes 12 regular muffins):
- 2 1/2 cups whole wheat flour
- 3 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 2 ripe bananas, mashed
- 2 ripe peaches, peeled and roughly chopped
- 2 tablespoons liquid sweetener
- 1 1/2 cups almond milk
- 1 egg (or 1 tablespoon flax + 3 tablespoons water)
- 1 teaspoon vanilla
- Preheat oven to 325 degrees. Line or grease muffin tin.
- Mix flour, baking soda, and cinnamon in a medium bowl.
- Mix bananas, almond milk, liquid sweetener, egg, and vanilla in a separate bowl.
- Fold wet ingredients into dry ingredients. Fold in peaches.
- Spoon batter into muffin tin and bake for 30 minutes.
- Devour… after cooling of course!
I’m seriously about to crash, y’all. If you don’t hear from me in the next day or two, send out a search party. I’m not kidding. Judging by how tired I am, I don’t know if I’ll ever wake up.