Like, 100 degrees hot. This is Minnesota – we are capable of handling cold extremes like nobody’s business, but the hot? I’m shriveling up like a raisin.
That could have something to do with the fact that I work in a room that has no air conditioning. Repeat: none. Oh, and did I mention that 24 ten-year-old bodies also share the space with me? Just imagine the smell. I dare you.
This heat has brought me to new levels of irrational behavior. For example, taking my shoes off at work.
Stepping on the carpet, finding out that it’s wet with humidity, and putting the shoes back on.
Throwing my shoes in the garbage immediately once I get home.
Wearing questionable ponytails for 5 straight days.
Bumping up the only fan in the classroom to level 3 and angling it directly at my desk.
Telling the kids that they don’t need the fan.
And apparently, now I’m eating breakfasts that could have come from a kid’s cookbook.
These truly are my favorite summer treats, sometimes for breakfast and sometimes for a snack. And sometimes for a pick-me-up to remind me that there’s only 3 days left in that sauna of a classroom.
These waffle berry stacks are a quick and easy snack made with cottage cheese, fresh berries, and frozen waffles. So delicious!
- 1 frozen waffle
- cottage cheese
- sliced fruit (I’ve done strawberries, bananas, peaches, blueberries, etc)
- Toast the waffle.
- Top with cottage cheese and fruit.
- Drizzle with honey or sprinkle with sugar.
- Category: Breakfast
- Method: Toast
- Cuisine: American
These would also be great topped with vanilla yogurt, greek yogurt, peanut butter, or any combination of toppings!
Now, if you’ll excuse me, I have a fan to set up.