Korean Intern Gift

Our school is hosting Korean Interns and Miss Emma, the young lady assigned to Mrs. B's Kindergarten class, surprised me with a gift today. When she introduced herself to our class, Emma told us her Korean name, but asked that we call her Miss Emma. I suppose she thought it would be easier for five and six year old American students to pronounce and she's probably right.

Emma told me this is how you write Mrs. Lancaster in Korean (Upper Left).

Here is her sweet little message on the back of the card.

I love Emma's little Post-it note best of all.  :)

Pretty cool, huh?! It made my day.

Ham and Bean Soup

Ingredients-

1 package (12-16 oz.) white beans (soaked overnight)
1 large can or carton chicken broth (48-49 oz.)
2 whole carrots- sliced
2 stalks celery- sliced
1 medium onion, chopped
ham hock (with plenty of meat left on it)
pepper- to taste

Directions-

Soak beans in a large bowl overnight (Do not skip this step!) 

Drain.

Place all ingredients in slow cooker. Cook on high approximately 8 hours, checking occasionally and adding water if necessary. Remove ham bone and shred meat with fork before serving.


Tips-

* After eating a spiral-sliced cooked ham (Easter, Christmas, Etc.), freeze the hock with plenty of meat still attached to the bone. You can find ham hocks in your grocery store meat department, but they usually are not very meaty.

* Do NOT add salt! There is plenty of salt in the ham.