This past week has been a whirlwind to say the least. Last Wednesday was Yom Kippur (Jewish day of atonment), so we drove two hours away to attend services. A few days later, Sam had his first day of preschool. I love our co-op. The moms are great, and it’s a fun group of kids. I think Sam is going to make some good friends and have a wonderful time. Most of the kids have younger siblings around Eddie’s age, so I feel like we already have the next generation co-op in the making!
I think the best thing about joining this homeschooling group is being able to see that homeschooling isn’t that scary. I’ve been planning on homeschooling since I was pregnant with my first, but reading and talking about it are certainly very different from actually doing it. Granted it’s only preschool, but it’s a great way to get my feet wet and see what homeschooling is all about from a firsthand experience. I’m hopeful.
Yesterday we picked our first batch of corn. We may have jumped the gun a bit, as many of them seemed a little less than ripe, but it was a beautiful day and picking and husking corn just seemed like a fun thing to do. Sam insisted on “measuring” every corn that he husked. He can’t count or read numbers, which made the whole situation even funnier but he seemed to get a kick out of it.
The kids are back to normal and we had an activity-filled weekend of birthday parties, visits with grandparents and the usual errands. On Sunday the kids were exhausted and each took (overlapping!) long naps. Gabe and I fought our desire to just relax and watch a movie and instead opted to do something productive. He built me a shelf/phone charging station in the kitchen and I decided to make pickles out of the 50 pounds of cucumbers I had sitting in my fridge.
Okay, fine, there wasn’t 50 pounds of cucumbers in my fridge. But there was enough for me to make 12 quarts of pickles. I didn’t can them, I just pickled them and placed them in our extra fridge that sits in the garage. They’ll last three(ish) months without being canned, but I don’t think that will be a problem for us considering my family can eat through a jar of homemade pickles in less than three days. We like pickles.
The recipe is here. You can also find it on my Pinterest board here.
Note: This recipe works for pickling almost any kind of vegetable. I’ve pickled carrots, cucumbers, radishes, green beans, cauliflower…it’s all good.
The kids are on the mend, and I’m so grateful. Over the past 24 hours, I’ve managed to get a few things done around the house: a load of laundry here, a load of dishes there. Life is slowly returning to normal.
I was gifted with a sourdough starter a few weeks ago. While I am a good cook, I have been informed
by my own mother by some people that my baking skills are lacking. This last batch was by far my best, so I think I’m finally getting the hang of it. Yesterday for breakfast I ate sourdough toast smeared with a blackberry and poblano pepper jam made by the husband of a dear friend. It was to die for.
I do hope I finish this sweater this weekend. My fingers are itching to cast on something new…a hat…a baby sweater…perhaps a throw? I can’t decide.
Enjoy the weekend, friends.