Music teacher’s life moves with a fast and lively beat
by Sandy Bond
“Allegro: lively and fast,” defines Kim Bruguier’s life as career wife and mom to two little girls and elementary music teacher for the Mobridge-Pollock School District.
“We have concerts coming up all month with lots of fun songs,” she said. “From farm animals to folk songs, there will be something for everyone!”
Factor in an encompassing life as a passionate volunteer as a Girl Scout troop leader, a member of Friends of Scherr-Howe and the local school JOM board, and vocal director for the upcoming community musical and the fact that she was just chosen as the Elementary Chair for the South Dakota Music Educators Association, somehow Kim finds time to turn out good, nutritious meals.
“In a rush, meatloaf is my favorite back-up,” she said, “or anything with hamburger; it’s hard to mess up meals with ground beef.”
Kim is very passionate about what she does for a living.
“My goal is for all students to be involved and to learn to appreciate music of all styles,” she said. “It has to be fun and engaging, so we try lots of new things in class.”
When Kim was little, she said, she used to sing along with the radio and told everyone that she wanted to grow up to be a rock star.
“But somewhere along the line,” she said, “I decided to be a music teacher instead!”
In addition to all her accomplishments, on Friday, Oct. 28, 2011, Kim was awarded the South Dakota Outstanding Young Music Educator award for the 2011-2012 school year at the All-State Chorus and Orchestra Concert, held during the South Dakota Music Educators Conference and Elementary Honor Choir in Sioux Falls.
The award is given in recognition of meritorious service and outstanding promise in music education. Nominees for this award epitomize every facet of excellence in music teaching in South Dakota, according to the South Dakota Music Educators Association. The purpose of this award is to recognize and honor SDMEA members who have been teaching between three and seven years for excellence in music education.
Kim, her husband Lee, their daughters Maddie, 6, and Mia, 3, live in Mobridge where Lee is the manager of the Mobridge Taco John’s franchise.
The daughters of Pam and Gerry Jonason, Kim and her sister Jen, grew up in Mitchell. While attending Mitchell High School, Kim participated in All-State Choir; show choir, concert choir, band, marching band, pep band and many musicals and plays.
Lee is the son of Ivan and Adrienne Bruguier, and they met when they were employed at the Taco John’s franchise in Vermillion while attending the University of South Dakota.
“I cook because I love to,” she said, “from down home cooking as well as unique dishes and foreign cuisines.”
However, it wasn’t always so.
“Growing up, my family used to joke that I couldn’t boil water because I’d burn it,” she said. “Once I got married, cooking suddenly became natural.”
She has come a long ways and loves hunting for new recipes online.
“I never even make meatloaf the same way twice,” she said, “there’s so many new ways to have it.”
She concedes she has a sweet tooth, so she enjoys trying out new and different cookie recipes as well.
They share their home with one dog and a house full of cats including Maynard, their three-legged cat that gets around just fine.
– Sandy Bond –
Bacon Cheese Frittata
1/4 tsp. pepper
1/4 cup green onions (chopped)
5 bacon strips (cooked and crumbled)
1 cup shredded cheddar cheese
1 cup milk
2 Tbsp. butter or margarine (melted)
1/2 tsp. salt
In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-inch by 7-inch by 2-inch baking dish. Sprinkle with onions, bacon, and cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean.
Sugar Cookie Ever!
3 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup margarine (softened)
1 1/2 cups white sugar
2 tsp. vanilla extract
Sift flour, baking powder, and salt together. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, and then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for two hours. Preheat oven to 400 degrees (200 degrees C). Grease cookie sheets. On a clean, floured surface, roll out small portions of chilled dough to 1/4-inch thickness. Cut out shapes using cookie cutters. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
1 lb. ground beef
1 onion (chopped)
1 16 oz. can chili beans (with liquid)
1 15 oz. can kidney beans (with liquid)
1 15 oz. can whole kernel corn (with liquid)
1 8 oz. can tomato sauce
2 cups water
2 14.5 oz. cans peeled and diced tomatoes
1 4 oz. can diced green chili peppers
1 1.25 oz. pkg. taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on low setting for 8 hours.
2 lbs. ground beef
3/4 cup fresh breadcrumbs
1/2 cup minced onion
2 eggs (beaten)
1 1/2 tsp. salt
1 1/2 tsp. ground black pepper
3 cups shredded cheddar cheese
Preheat oven to 350 degrees (175 C). In a large bowl, combine the beef, breadcrumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14-inch by 18-inch piece of wax paper. Spread cheese over the meat, leaving a 3/4-inch border around the edges. Roll up jellyroll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10-inch by 15-inch baking dish. Bake in the preheated oven for 1 hour, or until internal temperature reaches 160 degrees.