Cross Linking STEM Activity Slime

This is another one of my students favorite Chemistry classes, making slime.

Slime

Cross Linking, The Science Behind  Slime 

What’s the science behind the slime? The borate ions in the starch (borax powder or boric acid) mixes with the PVA (polyvinyl-acetate) glue and forms this cool stretchy substance. 

This is called cross linking.

The glue is a polymer and is made up of long, repeating, and identical strands or molecules. These molecules will flow past one another keeping the glue in a liquid state.

The addition of water is important to this process. Think about when you leave a gob of glue out, and you find it hard and rubbery the next day.

When you add the borate ions to the mixture, it starts to connect these long strands together. They begin to tangle and mix until the substance is less like the liquid you started with and is thicker and rubberier like slime.

This is my favorite slime recipe. The saline solution makes a nice smooth slime and if kids accidentally get some in their eye it wont hurt them.

How to make Saline Solution Slime

½ Cup White Glue

1 Tablespoon Saline Solution {contact solution}

½ Cup Water

½ teaspoons Baking Soda

Food Coloring

Glitter

Bowl, Measuring Cups, Spoon

Sandwich ziplock bags or 5oz portion cups with lids

Experiment

 Measure 1/2 cup of glue and pour into your bowl. 

To that, add 1/2 cup of water and mix the two ingredients together.

Once the two are well mixed, it’s time to add color and glitter. Make sure to stir well.

The next two steps are important to the forming of the slime itself.

Add a 1/2 teaspoon of baking soda to the mixture and mix it in. This helps the slime firm up a bit more and create a solid.

Then you will add one tablespoon of saline solution to the whole mixture. Make sure that your saline solution contains both boric acid and sodium borate for the best slime activation.

Mix well.  You need to stir fast like you are trying to really whip up something. If it still feels loose, you can squirt a bit of solution into the bowl.

The slime will begin to form immediately thanks to the mixture of boric acid and sodium borate that is present in the saline solution. These two ingredients are cross linking agents that create your slime.

The final step is to knead your slime. Once the slime looks like it is pulling away from the sides and bottom of the bowl, it’s time to remove it from the bowl.

This is where you get to play with the slime. Have fun

Slime Fun

I hope you find this activity fun, my students definitely did.

As always, follow me on Instagram @beinglaurakmarshall for the latest .

Until next time.

Taco Soup Recipe

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Taco Soup

Taco Soup
This is a great recipe. Like other soups you can double or triple the recipe and freeze the leftovers. I love having a batch or two of this in the freezer. I also freeze single servings of this soup to have available for lunch.
1 pound Ground Meat
2 cans Kidney Beans
1 can Garbanzo Beans
1 can Diced Tomatoes
1 can Diced Tomatoes with Peppers
1 can Corn
Taco Seasoning

Optional for serving
Sour cream
Shredded Cheese
Crushed Tortilla Chips

  1. Brown the ground meat.
  2. While meat browns, mix all canned ingredients into a pot and set stove on medium heat.
  3. Add taco seasoning to taste to canned ingredients.
  4. Once meat has browned add it to the other ingredients and stir.
  5. Cook, covered, over medium heat for 10 minutes.
  6. Reduce heat to simmer and cook for an additional 20 minutes. Add more taco seasoning, if desired, to taste.
  7. Serve with Sour Cream, Shredded Cheese and Crushed Tortilla Chips.

To use frozen soup

  1. Remove frozen soup from the freezer and defrost in the refrigerator overnight.
  2. Place partially defrosted soup in a medium sized pan and add two cups of warm water.
  3. Add taco seasoning to taste.
  4. Warm over medium heat until heated through.
  5. Serve with Sour Cream, Shredded Cheese and Crushed Tortilla Chips.

I hope you enjoy the recipe.

Until next time.
Remember to follow me on Instagram @beinglaurakmarshall

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Taco Soup

I didn’t mean to take a six year hiatus from writing

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I didn’t mean to take a six year hiatus from writing, I really didn’t. But as you know, life gets in the way of living sometimes. In reality I haven’t written fiction in six years. I have been writing lesson plans for my enrichment classes, which have been really fun. But it isn’t quite the same.

I’m not going to bore you with how it happened or the why. What’s important is what I’m doing about it. I have a new editor and all of my published books are getting an update, both fiction and non-fiction. I will also be publishing new lesson plans later this year.

All of this takes time. I have to keep reminding myself of that. It’s a marathon not a sprint. But I want to get all of them updated, right now! But that isn’t a reasonable thing to expect from myself.

What I do know is I am working on revisions. I have a schedule for getting the revisions done and to my editor.

What I don’t know is the release schedules yet for the updates. But when I know, you’ll know.

To keep up with my day to day please follow me on Instagram @beinglaurakmarshall

Until next time.

 

 

 

Life Continues During Social Distancing

Today should have been the beginning of Spring Break, which technically it still is.We had plans to go to the Zoo, OMSI (Oregon Museum of Science and Industry), the library and get things done around the house.

Our plans are a little different now but I don’t feel it’s a down grade. Yes, were not going out to some fun places but those places will be there when our social distancing is over. If you’ve been following me on Instagram then you’re up to date on what we’ve been doing during this first week of social distancing. We’ve cleaned the lofts in our garage, cleaned the gutters, done yard clean up in the front yard and doing some work in the back yard.

The weather this week isn’t looking as good as it was last week. It was sunny all week but this weeks forecast is rain. And it has been raining most of the day here. We were hoping to get mulch this week for the grass in the back yard but with all the rain we may not be able to do that. Also picking up mulch isn’t an essential item so venturing out to pick that up isn’t wise.

To insure we are all staying on somewhat of schedule during this time we sat down as a family and created one. Our kids have access to learning materials online from our school district to help keep their minds active. I wasn’t as concerned over materials for them as I was over getting a schedule for them. Both the boys are smart and they have always been a head of the game with their academics. So we have plenty of materials. But they are going to be out of school at least until April 28th. As an instructor for the school district I have to be ready to return to work on March 30th. What I’ll need to do isn’t 100% clear but I’ll be ready to do what needs to be done.

If you’re trying to establish a schedule for your children during this break I offer ours as an example. My boys are 13 and 15 for reference.

When they get up to 10am – Reading and Chores

10-12pm – School related work and Activities

12-1pm – Walk the dog and lunch

1-3pm – Family activities/ analog games/ reading

3- dinner – Electronics (computer/TV/video games)

7:30 – 9pm – Clean up dinner, showers, Computer or TV

9pm – Walk dog and get ready for bed

This schedule is for Monday – Friday. On Saturday and Sunday we have a much more relaxed schedule with yard work, cleaning and other family activities around the house. It’s the weekend we all like some time to chill out.

I hope this schedule helps you create your own.

Stay safe and healthy out there. This will pass and we will be stronger.

If your not already, follow me on instagram @beinglaurakmarshall

Aiden working on science.
Parker working on a puzzle
Puzzle finished

Cheeseburger Pasta Recipe

Cheeseburger Pasta

Cheeseburger Pasta

1 pound ground beef
1 can Cheddar Cheese Soup
1 can (10 ¾ oz) Tomato Soup
½ cup water
2 cups medium shell pasta (Can also use elbow macaroni )

  1. Cook medium shell pasta per package directions but don’t fully cook. You’ll add them to the other ingredients.
  2. Brown ground beef. Drain off fat.
  3. Add soups, and water to meat.
  4. Cook over medium heat.
  5. Remove pasta from heat when almost cooked through and drain water. Do not rinse.
  6. Add pasta to mixture and mix.
  7. Continue cooking until pasta is completely cooked.

Note: I used to cook the pasta in with the soups but not all the pasta would cook through. Cooking it partially in its own pot ensures that the pasta is completely cooked through.

I hope your family enjoys this dish as much as mine does.

Don’t forget to follow me on Instagram @beinglaurakmarshall

Until next time.

Week Two Meal Planning

Week Two Dinner Meal Plan with Recipes
Welcome to week two of dinner meal planning. I think you and your family will enjoy these meals.
Our meals this week are:

  1. Chicken Noodle Soup
  2. BBQ Pulled Pork Sandwiches with Tater Tots
  3. Peppers and Sausage with Rice
  4. Grilled Cheese / Grilled Ham and Cheese Sandwiches
  5. Build Your Own Nacho’s

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Chicken Noodle Soup

Chicken Noodle Soup
There are several great things about this recipe. You can scale it up or down depending on your needs. You can add all different types of vegetables and it freezes great. My trick for freezing is you don’t add the noodles to the soup you are freezing, so no soggy noodles.
4-8 cups Chicken Broth
Sliced Carrots
Celery
Full head of Green Cabbage
Salt and Pepper to taste
3 Chicken Breasts baked and cubed Season with Salt Pepper and Paprika
2 cups Egg noodles or Noodles of your choice
Baked Chicken Breast

  1. Preheat oven to 450 degrees
  2. Trim fat from chicken breasts
  3. Season breasts with salt, pepper, and paprika – both sides
  4. Line a baking sheet with foil
  5. Place chicken in preheated oven for 20 minutes or until internal temperature reaches 165 degrees.
  6. Let cool slightly and cube. Add to chicken broth and vegetables.

Chicken Noodle Soup

  1. Bring Chicken Broth to a low boil.
  2. Add all the other ingredients. Cook over low- medium heat until vegetables are done to your liking.
  3. Cook noodles per package directions.
  4. Once the large batch of soup is complete, separate out the amount of soup for the meal and left overs for the next day.
  5. Add noodles to meal portion.
  6. Cool remaining soup on stove top while eating your meal.
  7. Portion soup into freezer containers.
  8. Cool completely in the refrigerator before putting it in the freezer.

Note:When I portion out the leftover soup for freezing I make one – two portions for another night’s dinner and I make a few single serving portions that I can pack in lunches.
Using frozen soup

  1. Defrost in the refrigerator overnight.
  2. Remove soup from container and add to pot.
  3. Add the desired amount of chicken stock. I recommend 1-2 cups.
  4. Bring soup to a boil and add 2 cups of noodles.
  5. Reduce heat to low-medium.
  6. Cook until the noodles are done.

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BBQ Pulled Pork with Tater Tots

BBQ Pulled Pork Sandwiches with Tater Tots- Instapot Recipe
1-2 pound Pork loin
1 can Dr.Pepper
2 ½ cups BBQ Sauce
⅓ cup Brown Sugar
4 Tbsp Apple Cider Vinegar
2 tsp Garlic Powder
1 tsp Onion Powder
Rolls for Sandwiches

  1. Place pork and soda in pot
  2. In medium bowl mix – 2 cups bbq sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder.
  3. Pour mixture over pork.
  4. Set the instapot to manual for 45 minutes.
  5. Natural release for 10 minutes, then quick release.
  6. Shred meat in the pot. Once shredded remove pork to a serving dish.
  7. Add the remaining ½ cup of BBQ sauce to the meat.
  8. Assemble sandwich.

Note: To help with the carb count on this meal I use a low carb tortilla and make a wrap.

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Sausage and Peppers Skillet

 

Sausage and Peppers Skillet with Rice
This recipe is a family favorite. It also can be sized up very easily for bigger families or gatherings.
2 packs Sausage (28oz)
1 bag Frozen Peppers and Onions mix or 3 cups Fresh Bell Peppers and White onions cut into strips.
2 cups Rice or Cauliflower Rice per package instructions.

  1. Slice sausage into rounds.
  2. Heat a large skillet to medium heat and add sausage.
  3. Heat sausage through for about 3-4 minutes.
  4. Add pepper and onion mix. Place the lid on the skillet for 2-3 minutes.
  5. Stir mixture regularly until cooked to your liking.
  6. Serve over rice or cauliflower rice.

Grilled Cheese / Grilled Ham and Cheese Sandwiches with Fries
This meal is very kid friendly as well as an adult favorite. We typically have this meal on a Friday or Saturday night when we watch a family movie.
White Bread (2 per sandwich)
Margarine or Butter
Sliced Cheese of your Choice
Sliced Ham of your choice
French Fries or other frozen potato (Oven or airfryer) per bag instructions.

  1. Lightly butter one side of each piece of bread.
  2. Heat skillet or flat grill to medium.
  3. Place bread buttered side down and place one slice of cheese on each side.
  4. Once the buttered side of bread is lightly browned, flip one piece of cheese bread on to the other so the cheese meets.
  5. Continue grilling until desired color of brown.
  6. If making a grilled ham and cheese sandwich you’ll need an additional small skillet to heat the ham. Heat the small skillet to medium and add the ham. Heat through and add to one slice on cheesed bread. Then place the other cheesed bread slice on top.

Build Your Own Nachos
Who doesn’t like nachos, right? I’m sure there are people out there that don’t. We do Mexican Tuesday in our house instead of Taco Tuesday so we don’t burn out of tacos. But don’t worry tacos are in the rotation regularly.
Basic ingredients for nachos
Tortilla Chips – traditional, hint of lime, ect
Meat – Taco meat, carne asada, fajita chicken
Refried Beans
Cilantro Rice
Nacho Cheese or Shredded Cheese
Sour Cream
Salsa or Pico
Guacamole

I hope you’ve been inspired by some of these meals to include in your family dinners.

Follow me on Instagram @beinglaurakmarshall

Week One Dinner Meal Plan with Recipes

Welcome to week one of dinner meal planning. I think you and your family will enjoy these meals.
Our meals this week are:

  1. Chili Mac
  2. Spicy Chicken Salad or Wrap or Sandwich
  3. Shrimp and Chorizo Skillet
  4. Italian Chicken with Roasted Green Beans, Sauteed Mushrooms and Mashed Potatoes
  5. Spaghetti Traditional noodles and Spaghetti Squash “noodles” with Garlic Bread

Chili Mac

Chili Mac
This recipe can be made in a crock pot or on the stove top. I haven’t tried it yet in the Insta pot.
4 cans Ranch Style Beans
4 cans Spaghetti without Meatballs
1 pound Ground Meat
Shredded Cheese
Corn Bread prepared according to box instructions

  1. Set the crock pot or stove to low.
  2. Empty the Ranch Style Beans and Spaghetti into a crock pot or pan, stir.
  3. Brown and drain Ground Meat
  4. Mix ground meat into bean and spaghetti mixture and cover.
  5. After two hours stir.
  6. Cook for a minimum of 6 hours up to 12 hours.
  7. Cook corn bread according to directions.
  8. Serve in bowls with shredded cheese.

This recipe isn’t low carb but it is a great feel good food. There is always plenty left over for lunches and I freeze the rest for dinner another night.

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Spicy Chicken Salad

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Spicy Chicken Wrap

Spicy Chicken Salad or Wrap or Sandwich
This recipe is very versatile. The chicken is the key to this recipe but can be used in a variety of different ways to create different meal combinations.
4 chicken breasts
Franks Red Hot Sauce
Blue Cheese Dressing
Blue Cheese Crumbles
For Sandwiches:
Green Leaf
Sandwich Rolls
For Wraps:
Green Leaf
Wraps any Flavor
For Salad:
Preferred salad mix
Note: I get my chicken breasts from Costco so they are large. I cut them in half horizontally for eight pieces total.

  1. Marinate Chicken breasts in Franks Red Hot Sauce for 12 -24 hours. I use about half of the large bottle.
  2. Preheat oven to 450 degrees.
  3. Place chicken on a foil lined baking sheet and pour marinade over chicken breasts.
  4. Bake chicken breasts for 20 minutes, turning half way through, or until internal temperature reaches 165 degrees.

Assemble Sandwich

  1. Cut sandwich roll.
  2. Spread blue cheese dressing on top and bottom roll.
  3. Place Chicken on the bottom roll.
  4. Place blue cheese crumbles on chicken.
  5. Top with green leaf and top roll.
  6. Serve with a choice of sides. We usually have chips.

Assemble Wrap

  1. Place wrap on a plate.
  2. Spread blue cheese on wrap.
  3. Layer with green leaf, chicken, blue cheese crumbles.
  4. Wrap by folding in the bottom and then rolling the sides.

Assemble Salad

  1. Salad mix in a bowl.
  2. Blue Cheese dressing to taste.
  3. Layer chicken and blue cheese crumbles.

There is usually enough chicken left over for Spicy Chicken Salads the next day. This is low carb if using Carb Balance Wraps or as a Salad.

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Shrimp and Chorizo Skillet

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Shrimp and Chorizo Skillet

Shrimp and Chorizo Skillet
This is a nice warm and slightly spicy dish. Serves four depending on serving size.
2 Tablespoons Olive Oil
9 oz (1 tube) Pork Chorizo
2 pounds shrimp, peeled and deveined
1 pound (1 bag) frozen Peppers and Onions (Stir fry mix)
2 Tablespoons Garlic
¼ cup Chicken Stock
Pinch Red Pepper Flakes
White rice or Cauliflower Rice

  1. Place a large skillet over medium-high heat and add the olive oil.
  2. Add the shrimp and saute on one side until opaque. Turn shrimp and add chorizo.
  3. Cook the shrimp and chorizo until the shrimp is just cooked through. About three minutes.
  4. Add the Garlic and bag of Peppers and Onions to the skillet.
  5. Cover skillet for one to two minutes. Then stir mixture.
  6. Add the Chicken Stock and reduce the temperature to a simmer.
  7. Simmer for about three minutes.
  8. Add red pepper flakes and stir.
  9. Serve over your choice of rice.

This is a flavorful, warm and slightly spicy dish. You can control the spice by how much pepper flakes you put in. This is a low carb dish when served with cauliflower rice.

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Italian Chicken with Roasted Green Beans, Sauteed Mushrooms and Mashed Potatoes

Italian Chicken with Roasted Green Beans, Sauteed Mushrooms, and Mashed Potatoes
This dinner isn’t as complicated as it sounds. This is a family favorite that is full of flavor.
4 Chicken Breasts
Italian Dressing or Italian Marinade of your choice
1 pound fresh green beans
Olive Oil
Salt and Pepper
1 pound fresh whole white mushrooms, Sliced
4 tablespoons butter
1 pack mashed potatoes follow package instructions
Notes:
I get my chicken breasts from Costco so they are large. I cut them in half horizontally for eight pieces total.
If you don’t want to deal with fresh green beans use frozen or canned and season to taste.
You can purchase already sliced white mushrooms.
I use Himalayan Pink Salt and Freshly Ground Black Pepper.
I like having extra sauteed mushrooms on hand to add to my leftovers. I will usually saute 2 pounds whenever I am making mushrooms.Italian Chicken

  1. Marinade the chicken for 12 to 24 hours.
  2. Preheat oven to 450 degrees.
  3. Place chicken on a foil lined baking sheet and pour marinade over chicken breasts.
  4. Bake chicken breasts for 20 minutes, turning half way through, or until internal temperature reaches 165 degrees.
  5. Allow to rest a few minutes before serving.

Roasted Green Beans

  1. Trim fresh green beans.
  2. Wash under cold water and allow them to drain in a colander.
  3. To ensure beans are dry pat with a clean and dry kitchen towel.
  4. Place green beans on a foil lined baking pan.
  5. Drizzle with olive oil and toss.
  6. Add salt and pepper to taste. Toss in the oil to cover.
  7. Place in the oven on a rack below the chicken.
  8. Bake for 10-20 minutes. Stir halfway through roasting.
  9. The length of time depends on how you like your green beans cooked. I usually roast them for 20 minutes.

Sauteed Mushrooms

  1. Clean mushrooms with a clean kitchen towel or paper towel. Do not wash with water.
  2. Slice mushrooms.
  3. Heat a large skillet over medium heat.
  4. Add butter, allow to melt.
  5. Add mushrooms, stirring occasionally.
  6. Saute to taste.

This is a great low carb meal if you omit the mashed potatoes. There is always enough left over for both myself and husband to have for lunch the next day.

 

Traditional Spaghetti or Traditional Spaghetti with Spaghetti Squash “noodles”
1 pound ground meat or prepared meatballs
2 Jars Favorite Spaghetti Sauce
1 bags Spaghetti Pasta
Parmesan Cheese
Garlic Bread Fresh made or prepared per package instructions

  1. Prepare sauce per instructions.
  2. Prepare the desired amount of pasta per package instructions.
  3. Brown ground meat and drain. Add meat to sauce.
  4. Serve with Garlic Bread

Note: I like putting the extra sauteed mushrooms from earlier in the week in the spaghetti sauce for an extra level of flavor.Spaghetti Squash Noodles
1 Spaghetti Squash
Olive Oil
Salt and Pepper

  1. Preheat oven to 400 degrees
  2. Cut squash in half and scoop out seeds.
  3. Lightly rub “meat” of Squash with olive oil, add salt and pepper.
  4. Place cut side down on a foil lined baking sheet.
  5. Poke skin several times with a fork.
  6. Bake for 30 minutes.
  7. Remove from the oven and allow to cool to the touch. Using a fork, scrape the “meat” into noodles.

Using the Spaghetti Squash to create noodles is a great way to lower the carbs in this dish.

I hope you found some inspiration here and choose to try a few of these recipes.

Don’t forget to follow me on Instagram @beinglaurakmarshall

Meal Planning Made Easy

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Menu Planning recipes, grocery list and meal calendar

Are you haunted by the eternal question, “What’s for dinner?” Don’t worry, you’re not alone. But there are a few simple things you can do to make your dinner planning effortless or at least as close to effortless as it can get.

The first thing that you’ll want to do is take an inventory of what you currently have in your kitchen, food wise. This doesn’t need to be fancy, but you do want to take a little bit of time doing this. Once you’ve done this once or twice it won’t take long at all. This actually accomplishes a few things. You’ll find out what has been hiding in the cupboards, throw out old or expired foods and gets what’s left organized. With an inventory list you’ll have a much clearer idea of what you have on hand that you can use. Why spend more money buying food if you don’t have to.

Now that you have your inventory in hand you’re ready to write down your family’s favorite meals. Once you have those family go to favorites, then add some that you would like to try out. This is your opportunity to introduce your family to new foods and flavors. This also gives you a chance to try something new in the kitchen. We all fall into the rut of making the same thing on the same nights because it’s easy. So let’s shake it up and go a little wild. I like to throw in a new meal every week that we’ve never had before. That way you’re introducing something new without your family feeling like test subjects. Making dinner doesn’t have to be a painful experience.

Let’s get a calendar. I print off a blank calendar from the internet and make several copies. I put the meal calendar on the refrigerator so the family can see what’s planned for dinner. And to be honest so I can remember what I planned to make. With your inventory list and family favorites in hand write down what you would like to make for each day. Remember to include the entree and sides. As you are deciding each days menu items start your grocery list. This will insure you don’t forget anything and it will save you money at the same time.

When deciding what to make for dinner each night there are a few things to keep in mind.
How much time do you have to prepare the meal?
What time will you be getting home?
What activities do you or your family have scheduled for that night?

You can have a perfectly planned out menu but you only have thirty minutes to prepare your meal and a recipe that takes an hour, that won’t help at all.

One thing I have found that makes my dinner preparation easier is making meals that freeze well. I’ll make a double batch, one for tonight, one for another. I have a few go to recipes but I’m always on the lookout for more.

Another great time saver is at night before going to bed is to pull out the next days meal ingredients. For example take the ground meat or chicken breasts out of the freezer and put them in the refrigerator to thaw.

Below you’ll find one of my favorite make one for tonight and freeze one for another recipe. Taco-Stuffed Pasta Shells.

Every Friday starting February 7th I will post a five day meal plan for the entirety of February. This will give you complete meals, with recipes, to get you on your way to planning your family meals.

Until next time.

Remember to follow me on Instagram @beinglaurakmarshall

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Menu Planning recipes, grocery list and meal calendar

Taco-Stuffed Pasta Shells
Prep Time 20 minutes Bake Time 40 minutes
Makes 2 8-inch baking pans

16 Jumbo dried pasta shells, prepared according to package
1 pound ground beef
1 package or (1.25 oz) taco seasoning
1 cup water
1 can (16oz) refried beans
1 cup (8 oz) shredded cheese
1 jar (16 oz) salsa divided
Sour Cream (optional)

Preheat oven to 350

Cook beef in large skillet until brown, drain. Add seasoning mix and water. Cook over low heat for 5 minutes or until thickened.

Add beans and ¾ cup cheese to meat, mix well.

Spread ¼ cup salsa over bottom of both baking pans.

Fill pasta shells with beef mixture, place eight shells in each pan, filled side up

Spoon remaining salsa over the shells.

To bake unfrozen shells – Cover baking pan with foil. Bake for 40-45 minutes or until heated through. Sprinkle with remaining cheese. (My family likes cheese so I add extra cheese)

Serve with rice, salad, or chips and guacamole.

If Freezing – allow shells to cool in the refrigerator before covering the pan with plastic wrap, then over wrap with foil. Label and freeze for up to two months.

To bake frozen shells – Place baking pan in the refrigerator overnight to thaw. Preheat the oven to 375. Remove plastic wrap and foil. Recover with fresh foil. Bake for 40-45 minutes or until heated through. Sprinkle with remaining cheese.

Buddy V’s Sunday Brunch

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My husband and I “with” Buddy V

When I think Buddy V I have visions of magical treats and delightful cakes. Confections that would make you faint, but savory Italian delights? That’s what you’ll find at his family Italian Restaurant along with Buddy’s treats.

Display of Buddy’s Beautiful Cakes and Treats

We arrived at the buffet right when it opened at 10:30am. The restaurant is a beautiful tribute to Italian cooking and baking. The Buffet is set up in five stations around the restaurant.

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Antipasto Station

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Antipasto Station

The Antipasto station had a mouth watering array of cold Italian treats. A salami board artfully arranged with cheeses, salads, muffins, breads and iced peel and eat shrimp.

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The Carvery steaming with maple glazed ham, spicy Italian sausage, smoked apple wood slab bacon and chicken apple sausage.

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Sweets Table

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Sweets Table

The Sweets table over flowing with fruits, Cannolis, brownies, Zonuts, bread pudding and assorted candies.

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Sampling from the Chef’s Corner

The Chef’s Corner had creamy Mac and Cheese Carbonara, Panettone French Toast, Roasted Vegetable Frittata, and Sunday style eggs.

The Kids Corner offered Chicken Fingers, meatballs, Chicken Parmesan , Vegetable Crudités, croissants and Pain au Chocolate.

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The Bar

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Sweets

 

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I tried a little of everything I could. I am allergic to eggs so that precluded me from trying a few dishes but my husband ate my fair share of those items. Everything was delicious. What I love about buffets is that you can try all of the chef’s signature dishes. If I had gone to the restaurant during regular dining hours I could try one or two dishes (I make my husband share), but with the buffet I can try them all.

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Me enjoying a Mimosa

Along with the buffet you can order bottomless libation and you can switch up your drink every time you order. We tried all the flavors of Mimosas, there is a Bloody Mary bar to create your own sensations. I highly recommend this add on and encourage you to try all the libations.

Buddy V’s is reasonably priced for their brunch offering. Adults $39.95, children under ten $14.95 and the Bottomless Libations are $16.95. All prices exclude tax, so don’t forget to factor that in.

Buddy V’s is located in the Venetian Shops on the Strip.

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Buffet Menu

It’s Vegas Baby!

Coke Museum and Store, Vegas Baby! With my husband

It had been twenty years since I had last been in Vegas and my husband was experiencing it for the first time this last October. We both were wowing at the sights for very different reasons. I was amazed at how much it had changed but some aspects had stayed the same. My husband couldn’t believe all that was going on.

The great thing about Vegas is that it’s ever changing. New improvements to the guest experience. Need a new hotel and casino, build one. If there isn’t space, implode an old one. I was amazed at how many more things had been crammed into the stripe. In the 90’s the casinos had grand sweeping pieces of real-estate that guests had to travel through to get to the casino. It was all part of the experience. Now that real-estate has other small hotels on it, or retail shops and drink carts to get your adult beverage as you walk the strip.

Jason’s first pull on a slot machine

Walking the strip has become a lot easier. I love the pedestrian bridges that are at almost every intersection.Now you don’t have to worry, as much, by getting hit by a car when crossing the street. You just take a bridge over. Even on street level there is a barrier between the side walks and the street. Depending on the time of day there are still a ton of people walking and that makes it a challenge to walk around but over all a lot easier to explore.

My husband and I had a great time walking the strip. We wondered in and out of casinos, played the slots, ate and drank. It was a fun experience. Every once and a while we would get behind some one who was smoking pot, which is legal in Nevada. That wasn’t a pleasant experience but there was always room to get around them or just pop into a casino.

If you haven’t been to Vegas in a while, or have never been, take a trip and experience it. It’s like no other place. It’s Vegas Baby.

Until next time.

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Our arrival at the Vegas Airport