One of our favorite things to do on Saturdays (besides eating a big, homemade breakfast and letting the kids stay in their pjs–see this post) is to go downtown to the Farmers’ Market. I love being able to get fresh produce for the week and the kids love being able to pick what they want for lunch, after looking at all the food vendors.
After shopping, we grab our lunch and sit down to eat, listening to the music by local musicians. Being a musician myself, it’s fun to point out the various instruments to the kids.
Matthew said he wants to take harmonica lessons, that is, after he learns to play cello and air “cutar.” (Guitar apparently is a hard word to say–either that or he really misunderstood how I pronounce it.)
Unfortunately, my kids are picky eaters, but as they grow, and are introduced to more varieties of foods, they are getting better. This is one dinner they really like. Matthew said, “Double thumbs up, Mom,” which I think is kid-code for a really good meal, and Grace said, “Save the recipe. I am glad you made it this time without squash.” Haha, the mouth of kids!
Cherry heirloom tomatoes and fresh corn work best in this recipe, but you can use frozen corn and roma or beefsteak tomatoes if you’re in a pinch. The Ricotta and Parmesan cheese add a nice balance to the egg and vegetable mixture, as it doesn’t feel too heavy or too egg-y. Continue reading
My teaching partner went on maternity leave a month back, and I’ve been covering her classes for a bit. All that to say that I have been working full-time for three weeks now and am spent. I knew it wasn’t going to be easy to balance work and home life, but I honestly thought it would have been easier than it’s been. The main thing that’s been working against me: spring. Every school teacher has a love/hate relationship with spring. The end of the school year is near, which is exciting, but it’s also really difficult to get students to focus and finish out the year on a positive note. It’s even harder working with students who can drive. (Remember those high school days?) However, my husband has been more than supportive, helping me with Matthew and cooking dinners on a number of occasions. It has made the transition from part-time to full-time a bit easier. (Not to say I don’t deal with the mommy guilt that goes along with leaving my baby for 8 hours a day, but that story is for a different day, and maybe a different blog.)
So, tonight I decided to make a simple dinner that I could whip up in 10 minutes and didn’t have to turn the oven on. I’m all for not heating the house when it’s warm outside. What I love about this recipe is that I can get all my favorite veggies in one sandwich, and with a little bit of cream cheese in the mix, feel a tad guilty for enjoying it as much as I do. You can make it vegetarian if you like; just omit the deli meat. Continue reading
I know that spring is not officially until next week, but with these past four days filled with cold temperatures, wind, and incessant rain, it is not a sign of spring to come–it’s a sign that winter is still here. We even had snow Tuesday morning, which is really uncommon in the Pacific Northwest in March. I have been standing next to various heaters in our house and using electric blankets to stay warm. For whatever reason, I just can’t keep the house warm enough. So my last resort was to make some comforting, warm-to-the-bones soup. My 20-month-old son even ate it; that is, only when I could get him away from his trucks.
Grilled cheese sandwiches was one of the first things I ever learned how to make. I remember when I was about eight years old grabbing a chair from the dining room and bringing into the kitchen right next to the counter, standing on it, and watching as my mom would show me how to slice the cheese and butter the bread. We used to have it for dinner sometimes, and I thought that it was the best thing ever.
As you know, I am still without a kitchen. Eric has been working hard on trying to finish the hardwood, but with only an hour in the evening to work on it, he hasn’t gotten as far as he’d like. Good think tomorrow is Saturday! And good thing I have a dad who knows all about this and is willing to help. I am praying my kitchen will be back to normal by Sunday. However, I really shouldn’t complain. It hasn’t even been a week since we took out the carpet! Maybe God is teaching me patience…
Anyway, I haven’t cooked or baked (which is killing me!) very much this week because the disorganized and cluttered kitchen is stressing me out, but when I saw a picture on Pinterest on some type of this grilled cheese, I knew I had to make them. (And get over the fact that I my kitchen was a mess. It was no excuse not to cook. Well, at least not a reasonable one for me.) Continue reading