I passed!

This is the email I got today from the dean! Yay!

Lauren Dechiro,
It is my pleasure to inform you that you have successfully completed your
written comprehensive examination taken on October 30, 2009.  I will submit
the paperwork to the Graduate College informing them of your accomplishment.
Congratulations and good luck in your future.
Dr. L. W.

Now I just have to get motivated to finish up my research paper and practicum work. December 1st is just around the corner and I can’t wait to be DONE!

I was hoping to be able to sit for the BCBA exam before Aedan comes, but its only being offered in April or September of 2010. I am thinking that I probably won’t feel like cramming for a big test during the first few weeks we have Aedan, so it looks like I am going to be signing up for the September test. It shouldn’t matter too much since I will be on maternity leave until the end of May or June and then I will be co-supervising a few cases until I take on my own cases.

Okay, enough about school. Check out what Jon and I made for dinner tonight.

Yum!

Here is the recipe (it’s from the Food Network)

Ingredients

• 4 medium russet potatoes
• 8 ounces 90%-lean ground beef
• 1 cup broccoli florets, finely chopped
• 1 cup water
• 1 cup reduced-fat Cheddar cheese, divided
• 1/2 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 scallions, sliced

Directions

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

***This was so easy and it taste great. We thought it was a little dry so next time I think I will add more sour cream. We did add a little butter on the top (we won’t want this to be too healthy, right?).

-Lauren-