So, marching band season 2013 ended Saturday night with state finals. Our band ended up third out of ten, which really is excellent, although the kids were a bit down after placing first and second the past two years. I guess one hard aspect of success is that there’s only one direction to go from there!
Anyway, they gave a wonderful performance which (in my totally unbiased opinion) was the best of the night. Wanna see it? Here you go (this isn’t last night’s run through, but the prior week’s):
After the competition, our band’s fans gather over the exit and cheer all the bands as they leave, but especially our own. The band program where we live is such a tightly-knit family that it’s really emotional. My daughter was watching this video yesterday and crying again, just remembering how great it felt to leave to such support. Really, couldn’t we all use a cheering section like this now and then?
Now, on to the week’s menus. Things are clearing out a bit with band practice over, but another daughter has dress rehearsals all week for a play next weekend. Always something, thankfully always something good 😉
Monday: Oven Roasted Chicken and Veggies — easy and tastes great!
Cut up a couple of chicken breasts, a couple of carrots, a couple of potatoes – put in a roasting pan, then top with 1/3 c. olive oil and a packet (actually I use 1/2 packet) of dry onion soup mix. Bake 45 minutes at 450.
Tuesday: Skillet Lasagna — lasagna, only easier 🙂
Wednesday: Lentil Loaf – delicious vegetarian version of meatloaf.
Thursday:Black Bean and Corn Quesadillas — delicious vegetarian meal
Friday: Cheesy Chicken Tater Tot Casserole in the crockpot — everyone in the family loves this. A few relatives are coming to see the play tonight, and last time my sister was here she loved this too, so I’ll make it again. So easy and so delish!