I did it! I made it through my first Summer Reading Program as a Children’s Librarian!!!!!!! There seriously aren’t enough exclamation points for that statement. The past two months have been fun, exhausting, and exhilarating as I got to run programs that got kids in the library and reading during the summer months. My favorites included Bubble Wrap Art, my weekly STEAM-based programs we dubbed “Level Up!”, our HUGE Water Carnival on July 6th (350 people attended!), and our grand finale: Mr. Lemoncello’s Library Olympics.
I have learned SO MUCH from running my first Summer Reading Program, and I’m happy to say that it was pretty awesome! Before I go full-gear into fall programming (and the Wisconsin Highland Games coming Labor Day Weekend!), I HAVE A WEEK OF VACATION! Woo-hoo! So far, Shane and I got to grill & bonfire with our cousins, went to Winona, MN for a wedding, explored the Great River Bluffs State Park, and met my parents and Aunt Eileen in Tomah, WI for two days of fun. We ate way too much food, played board games, picnicked and played Bocce at Winebago Park, grilled out, swam, hot-tubbed, and watched the Olympics!
I was also invited to the Traverse des Sioux annual Battle of the Books competition in St. Peter, MN! Seven Stones had been chosen as one of the books teens read and answered trivia questions about. I got to be at the competition, signing books and meeting teen readers. It was AMAZING; filled my heart with so much joy to have teens not only want my autograph, but also telling me that they loved my novel! A few actually wanted to take their picture with me. I am telling you, I’ve never been more cool in my life. It was such an honor to be a part of Battle of the Books. Thanks TdS!
Today, here’s what’s on my schedule: write, do some yoga, a little bit of grad school work (my LAST CLASS starts in September!), drink tea, eat chocolate. I can handle that.
To celebrate vacation time, here’s a recipe that ANYONE can handle: Cilantro-Lime Chickpea & Black Bean Burritos. Shane actually made this recipe up and we have been munching through it all summer long! And if you are a meat lover who is looking at this recipe skeptically, let me repeat that: Shane made up this recipe. He doesn’t mess around with his protein. Cilantro-Lime Chickpea & Black Bean Burritos are:
- Easy (no cooking!)
- Quick (comes together in 15-20 minutes, perfect for a weeknight dinner)
- Filling (lots of protein from the chickpeas & black beans)
- Versatile (change/add/omit to your taste!)
- Vegan (if you don’t add any cheese)
Have I convinced you yet? This is a sure-fire recipe that you’ll come back to again and again!
Shane’s Stupendous Cilantro-Lime Chickpea & Black Bean Burritos!
Here’s What You’ll Need (remember, add/omit/change to your taste!)
3-4 medium tomatoes, chopped
1 large bell pepper, chopped
1 onion, diced
1 15-oz. can corn (or a cup or more fresh sweet corn kernels, if in season!)
1 15-oz. can black beans, drained and rinsed
1 15-oz. can chickpeas, drained and rinsed
1 bunch of fresh cilantro, chopped
Lime juice, to taste
Cumin, to taste
Garlic salt, to taste
Whole wheat tortilla wraps
Grated cheese, if that’s your thing
Mix the first seven ingredients together in a large bowl.
Once everything is mingling together, add the lime juice, cumin, and garlic salt, to taste. I usually add a bit, then taste, add a bit more, then taste again until I get it right. A few tips: a little salt goes a LONG way in this recipe. Also, I LOVE cumin so I probably add way more than the average human. Again, it’s all about you and what you like. Just keep adding and tasting until you find that sweet spot.
Okay, now that the bean mix is perfect, time to make your burrito! I like to take a big whole wheat wrap and layer it with fresh greens, avocado, cheese, salsa, and the chickpea-black bean mixture. And, yes, my burritos are about the size of my face.