Happy Friday Eve! The kids’ second week of school went well! They both seem really happy with their teachers and classes.
I don’t think I’ve mentioned this before, but Isla was diagnosed with dyslexia in February of this year. We’re really fortunate because our school follows the Take Flight curriculum for dyslexia intervention, which was actually created by Scottish Rite Hospital here in Dallas (where Isla was diagnosed). She worked with the academic language therapist at school a couple of times a week last year for “pre-flight” (and actually some in kindergarten too- her amazing teachers identified a possible issue early on), but this year is when Take Flight really begins. They meet 4 times per week and so far Isla loves it. She really struggled in kinder and 1st grade, so we’re hoping this boosts her confidence and helps her get excited about reading.
So… that’s what’s going on around here!
Tonight’s dinner idea came from an Instagram account I follow, @traderjoes_smartypoints (are you at all surprised that I follow probably a dozen TJ’s accounts??). It’s not even a recipe. I just bought a bag of the frozen mushroom risotto and cooked it per the package instructions. When it was almost done, I tossed in a couple big handfuls of baby spinach and stirred until it wilted. Then I added some fresh parmesan and a drizzle of olive oil (use truffle oil if you have it).
For the entree, I thawed some frozen scallops. Patted them dry, seasoned with salt and pepper, then seared them for about 2 min/side in a HOT skillet (with a little butter and olive oil).
Also threw together a quick arugula salad with tomatoes, lemon juice, olive oil and parm.
NOT BAD. I love scallops so much. Unfortunately they cost a million dollars so this will not be a super frequent meal… though I do need to price them at good ol’ Costco.
Have a great weekend!