Sir Tim the Royal History Professor

Hello All,
I just had to share my e-mail form my oh so "intelligent" History Professor. Here is a little background. This class is History 201, kind of a basic American history class. There are 2 papers and a bunch of quizzes. When I started the class I knew I was in for an interesting ride. Usually a professor's syllabus is about a page or two. This man's is 7. He likes to hear himself write. (if that is possible)
So I wrote my midterm paper and got a 70%. So I did a rewrite, I added a little mush. When I was taught to write an essay I was taught that you state the facts and support them with quotes. Well apparently this is not how Sir Tim does things. He wants mush, he wants you to "exhaust" yourself in the book. My word! Oh well. So I rewrote it and turned it in.
He wrote back that I needed to highlight in yellow the things I added because he needed to be able to tell how I improved my paper. Are you kidding me! Can't you just read it and give it a grade!
So I followed his fierce rules and turned it in for the third time. Here is the response he sent;




Kimberly,
Thank you for doing the rewrite as requested. Your work still needs greater depth of thought as well as a greater evidence of exhaustive study. You have revealed a few more hours worth of additional study; this is still quite typical yet you have improved to an extent so I am inclined to give you a 83%
Tim

Ok, class now lets all say "STUFFY".

Yummy Yummy

So I am not the gourmet kind of cook, but give me a recipe and I can take a shot at it. Last night it was the mother of two, full time student trying to make dinner for the family bulls eye. This was my kind of recipe. It was rather tasty I must say! I loved that it wasn't fried and super fast and easy to make. So I thought I would share it.

Oven-Baked Chicken Parm Ragu Style
4 boneless, skinless chicken breast halves
1 egg beaten
1 cup Italian seasoned dry bread crumbs
1 jar Ragu
1 cup shredded mozzarella
Makes 4 servings

Preheat oven to 400 degrees

Dip Chicken in egg, then bread crumbs coating well (kind of a gross step but super fast, I lined all the pans up touching each other so there was no spillover)

In a 13x9-inch glass baking dish, arrange chicken.

Bake UNCOVERED 20 minutes

Pour Ragu over chicken, then top with cheese. Bake an additional 10 minutes (I did 15) or until chicken is no longer pink in the center (come on moms use your x-ray vision hence the 15 minutes)

Super fast took me 10 minutes if that to prep. And Richard thought I was some fab chef. Try it then let me know if you like it.

Awww My Lovies

Just a few of my most recent favorites.