After Monday, I felt it best to stop wearing mascara. For the remainder of the week, anyway. Because it’s just ended up running down my face from all the crying.
I’m not really a sentimental person, in the sense that I don’t collect movie stubs or concert tickets from a great date. And I don’t particularly get nostalgic when reminded of my childhood or college years. And honestly, I don’t even save all of Haley and Trevor’s school art projects (gasp! bad mom!) But O.M.G. my kids’ accomplishments destroy me like a Sarah McLachlan ASPCA commercial.
Today is Haley’s last day of Kindergarten. I would never have thought I’d be so emotional about it, but it’s been a long year, filled with highs and lows. Kindergarten isn’t what it used to be!
I cried when I gave her teacher this. And I cried when she gave me my gift, which included a handwritten card from all of her students, who I have become extremely attached to after volunteering every single Friday for 9 months.
Then came their promotion ceremony, where 120 kids sang songs that didn’t leave a dry eye in the house. The climax, for me, was when Haley (and only 13 other kids) were honored with an actual award for not missing one single day of school. The teachers said that for a Kindergartener to have perfect attendance is exceptional. We’re so proud. I don’t think I’ll make it through her high school graduation.
So all the thank you’s, good-bye’s, hugs, and constant activity this week have drained me. These lettuce cups came in and saved the day yesterday. Easy, yummy finger food for one tired and hormonal mama!
Beef and Chili Bean Lettuce Cups
Prep time: 15 minutes
Cook time: 10 minutes
• 1 pound lean ground beef
• 8 strips of sliced bacon, roughly chopped to small pieces
• 1/2 a sweet onion, finely diced
• 1 clove garlic, minced
• 1 (15 ounce) can chili beans in sauce
• 1/4 cup chopped parsley or chopped scallion greens
• Iceberg lettuce leaves
• shredded extra sharp Cheddar cheese
• avocado, cut into cubes with lime juice squeezed over them
In a large non-stick skillet, over medium-high heat, fry the bacon until crispy. Use a slotted spoon to transfer bacon to a plate lined with paper towels to drain. Pour off any remaining bacon fat from the pan and return to medium-high heat.
Add the beef, onion, and garlic to the hot pan. Cook, breaking up with a wooden spoon, until no pink remains, about 3 minutes. Drain off fat and return pan to heat. Add the can of beans with their sauce, stir well and bring up to a simmer. (You can simmer it for a few minutes to thicken the sauce, if necessary.)
Remove the pan from the heat and stir in the parsley.
To serve, stack 2 lettuce leaves, scoop desired amount of filling, and top with cheese, avocado cubes, and a dollop of salsa.