Poor Kid and Chili

Paul-
I sympathized with one of my fourth graders yesterday, which is kind of rare. Most of my students get a long quite well with each other, but every now and then there are problems that arise. I was teaching my second fourth grade class of the day and it was time for the game that day wherein they practice what they learned. I told the class to divide into groups of four to five students to play the game. Everything went well, until I noticed one of the girls was alone sitting next to a group of four girls. So I walked over and motioned for her to join the group; her head dipped a bit low and her eyes became glossed. The girls in the group of four informed me they only wanted four in their group, even after I informed them they were allowed to have five in their group. When they said this, the girl started to cry and there was no way that I could stop the girl from crying. I called the teacher over and left it up to him, being that he speaks much better Japanese and could console the student. She cried until the end of the class and did not get to play the game, and left without saying goodbye.
I just felt bad for her. That was something that happened to us all in Elementary school. It hurts when our peers turn us down. I just wish the student had the confidence to snuff those feelings off. That confidence takes time and, when you’re smaller than other students and have glasses, it takes a lot longer than it should. I asked the teacher later that day how she was and he informed me she felt better the next class period and the girls played jump rope with her during recess. It doesn’t always happen that way, but I was glad she felt better. So that’s my sad story, but I’ll end with a good vegetarian chili recipe I have been making for Devan and myself.
Veggie Chili
1 medium onion
1 tablespoon of olive oil
2 tablespoons of chili powder
1 tablespoon of garlic powder
1 tablespoon of cumin
1 teaspoon of oregano
1 teaspoon of thyme
½ teaspoon of salt and pepper
3 Cans of chopped tomatoes
2 cans of pinto beans
1 can of garbanzo beans
1 can of red kidney beans
1 cup of acorn squash chopped into 1” squares
1 bottle of beer (I would go with an amber or dark lager)

Chop the onion into ½ inch slices and put in a two quart pot. Drizzle the olive oil over the onion and turn on the heat. Add the spices while the onion is becoming translucent. So, and this goes with all chili recipes, understand this recipe is tweaked every time I make it so consider all spices to taste. Drop in the remainder of the ingredients and simmer over medium heat for as long as you want. The longer the better, I think it tastes even better the next day. But this recipe is virtually void of fat and pretty healthy as long as you watch the sodium content of the canned beans and tomatoes. One cannot buy all the ingredients they want outside of the southwest, so if you want to add chipotles, jalapenos or anything else, feel free…I am sure it will taste fine.
Hope this one keeps you warm. Thanks for reading.