I love being able to pick tomatoes fresh out of the garden.
Every year we have three trips we go on with our InsideOut students. The biggest one is The Walk. We went down to Panama City Beach with 1,700 people! I personally had 11 girls in my Sophomore small group. Alex had 15 guys. It is a five day trip (leave Saturday morning and come home Wednesday evening).
Last year, our trip was great, but this year was amazing! This year I actually know all of my girls really well, where as last year we had all just met two weekends before. My girls were so laid back and easy to get along with. The overall theme of the week was "Back in the Day". They took us back to the Old Testament to show us the history of where we came from. It makes since to start at the beginning and not just jump into our story with God right in the middle.
The girls grew so much over this week. They really understand now how big God's love is for them, they learned that each person is MADE in God's image including ourselves, and what an important job it is to value others and not break them down.
These were all messages that I wish I could have heard when I was 15. I can't wait to watch these girls grow over the next three years of high school.
We also got to participate in the coolest Flash Mob. Hope you enjoy!
They dressed up for "Back in the Day".
Abby and Peyton
Abby Sheldon, Marie, and Simone
Katie and Me
Peyton and Abby Sheldon
Katie and McKinley (She just graduated from Milton HS and came down to help me with the group. She was involved in IO all through high school. She was a huge help!)
Deja and Abby
Krista, Dani, and Simone
Simone's face makes me laugh
All of my beautiful girls!
All of the girls + me
Katie and Amanda
Can't wait for The Walk '12!
I made these turkey burgers right before we left for our trip. They were easy to throw in for lunch that week at work. I served them with sauteed squash and onion.
Herb Turkey Burgers
Source: Annie's Eats
- 3 tbsp. olive oil, divided
- 1/3 cup finely chopped red onion
- 4 cloves garlic, minced
- 2 lbs. ground turkey
- 1 tsp. kosher salt
- 1 tsp. black pepper
- ¼ cup chopped parsley
- 1 tbsp. minced fresh rosemary
- 1 tbsp. minced fresh sage
- 2 tsp. fresh thyme leaves
Heat the grill to medium-high. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion and sauté about 3 minutes. Add the garlic and cook about 2 minutes longer, until the onion is tender. Remove from the heat and transfer to a large mixing bowl; let cool.
Once the onion mixture has cooled, add the ground turkey, salt, pepper and herbs to the bowl. Mix well so everything is evenly blended. Mix in the remaining 1 tablespoon olive oil. Form the mixture into 8 equal sized patties. When you are ready to grill, oil the grates of the grill with additional olive oil or vegetable oil. Cook until evenly browned and cooked through, about 4-6 minutes per side. Serve with toasted buns, lettuce, tomatoes, and condiments as desired.