Forever 25

Yesterday was a great day. :) It started with breakfast out - thank you Dad, Mom, Bubbe, Abby, and Elise for joining, then followed by a local latte in the rain:

While the rains continued, we headed home and painted toenails:

The sky started clearing  so off we went to the nursery with Mom. Thank you for my new herb pot, herbs, lilac, and pot for the awesome aloe plant from John and the girls (notice a birthday present theme, here?):

We then headed home for a playdate with Erika and Mila! No pictures from yesterday, but here's the adorable trio at the Farmer's Market a couple weeks ago:

And, with the sun shining brightly, off we went to pick up John and head downtown for a Free State dinner followed by Silas and Maddy's ice cream (the girls are working on crossing their eyes - while they find it hysterical, it doesn't make for the cutest pictures):

Yesterday was a great day! Thank you to my birthday companions, eyes crossed and all, who made me feel special from sun-up to sun-down. Thank you to John for acknowledging and supporting my decision to remain forever 25. And thank you to everyone else who added to the happiness either in person or via phone/text. My ninth 25th year has left little to be desired!

Wordless Wednesday: Enjoying the view

(Almost) Wordless Weekend

Farmer's Market. Freshly mowed lawn. Early-morning chicken feeding. Singing in the rain. Cookouts and margaritas with friends (not pictured, sadly). And great sleep at the end of the day. We do weekends right - especially when they last 3 days. Stop and smell the roses, people. It's that time of year, as it should be always!

Foodie Friday: Peas, please

Nothing fancy to share today - more about simplicity and speed. Even staying home, there are plenty of days when lunch hits us after a busy morning and we need food, stat. I think it is important that the girls understand that food doesn't appear instantly - I often ask them to come sit at the table before a meal is ready, much as they would have to do in a restaurant. I enjoy their company and I expect that they are learning patience as well as an appreciation for cooking. 

As you'll notice below, we've also developed an appreciation for peas. I just recently got hooked on frozen peas - their presence is certainly not one of tremendous nutritional value, but they are a fast and easy way to add some green to many meals. Sometimes that's as important as using vitamin-rich kale - keeping them in the habit of seeing and eating green, along with many other colors, makes including all fruits and vegetables a breeze. Abby actually likes eating the peas still frozen and both girls think munching on toasted, uncooked couscous is grand. But let's be honest - when it comes to food, these are are not hard to appease. 

Parmesan and Peas Pasta

• Whole wheat organic penne pasta
• Organic frozen peas
• Boil pasta according to directions; add peas in final few minutes
• Drain all together
• 1/2 can organic evaporated milk
• 1 T butter
• 1/2 C grated Parmesan cheese
• Salt and pepper to taste
• In empty pasta pot, melt butter over medium
• Add milk and Parmesan; whisk until sauce thickens; add salt/pepper
• Serve pasta with a drizzle of olive oil and some sauce

Couscous with Chicken and Peas

• 1 C Whole wheat couscous
• 1 1/2 C organic, low sodium chicken broth
• Peas
• Leftover grilled chicken (local, hormone/antibiotic free)
• Toast couscous in a dry pan until fragrant and slightly darker in color
• Add chicken broth; bring to a boil and cover; simmer for 15-20 minutes
• Heat peas with hot water; chop chicken
• Serve couscous with peas, chicken, olive oil, salt, pepper

Wordless Wednesday: Let Them Dance

Give Your Daughters Power tools... and Measuring Cups

Not necessarily at the same time - the power tools and measuring cups. But at some point, I hope that my daughters get as much enjoyment and pride as I do from using everything from a DeWalt drill to a pastry cutter. I don't want Abby to ever be "the one who ____" or Elise to be "the one that ___". Yes, I want them to develop incredible, individual personalities... preferences ... likes ... dislikes. But, especially with twins, I don't want their identity to be attached to one, single quality. It is a huge pet-peeve of mine when, early on, people refer to a child as "the tomboy" or "the girly one" or "the rule follower". Those labels take hold; those labels become an identity at a time when their existence, when left to their own devices, may be fleeting. Abby and Elise watch me cook, bake, sew, build, run, read, write, teach, garden... they watch John play piano and drums, mow, wash windows and cars, vacuum, cook, read, draw, bike. Every experience and activity, when presented in a "you could do this" way, adds yet another rung on the infinite ladder that the girls will climb through their life. Some of those rungs will be strong and will form a foundation for something else; some of those rungs won't take hold. But the more, the better... possibilities truly are endless.

With power tools, I built birdhouses this weekend. My mom decked out the fronts with her beloved rusty stuff. :) These birdhouses, originally designed by my Dad, are for the Douglas County Extension Master Gardener Demonstration gardens - my mom has been instrumental in creating and maintaining these gardens and I feel honored to have some of my handiwork displayed there:

With measuring cups, I made waffles. Hearty, whole wheat waffles made with love by my pajama-wearing assistants. Bake, build, eat, and enjoy. Just leave the labeling to the clothing makers. :)

Whole Wheat Waffles

• 1/4 C organic butter; melted
• 1 T local honey
• 1 1/4 C organic whole wheat pastry flour
• 1 C organic stone ground whole wheat flour
• 2 T organic ground flaxseed
• 1 tsp aluminum-free baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 C local whole milk
• 3 eggs, separated
• Juice and zest of 1 organic orange
• I originally posted this recipe here but have made a few changes since
• Melt butter; add honey
• Combine dry ingredients
• Beat egg whites to stiff peaks
• Combine wet ingredients, except egg whites, with orange juice/zest, and butter/honey
• Add wet to dry; fold in egg whites
• Bake in a lightly oiled waffle iron
• Top with fresh organic strawberries and organic maple syrup. Obviously.

Sweet Mother Nature

Several years ago, I read the book Last Child in the Woods, by Richard Louv. I also had the pleasure of hearing this author speak in Kansas City. As I'm typing this, I have a feeling that I've probably referenced this book/author/idea previously on the blog... maybe multiple times. His phrase "nature deficit disorder" references exactly what it seems: children do not spend enough time in nature. That phrase and idea had a huge impact on me at the time as a teacher - I wasn't a mother yet. Simple things happened - I was able to get rain boots and galoshes purchased for every preschool classroom in our building... window-birdhouses attached to each teacher's window... books purchased to help guide instruction with a focus on outdoor exploration. 

Here I am - no longer employed as a teacher - but working harder than ever to make sure that my current students never lack in their relationship with Mother Nature. I never have to write a lesson plan. I can go for weeks without purchasing any materials. Each student can pursue her own direction and interest. Every topic can be expanded and used across subjects. Mother Nature is AMAZING!

Over the past week, we did a little owl hunting - barred owls, to be exact:

We investigated pond life as well as family structures among geese:

And we definitely stopped to smell the flowers - bleeding heart bouquets picked by the girls. I wonder what we'll learn tomorrow...

Wordless Wednesday: Be A Butterfly

Tostada Tuesday

The Weather Channel says that it is currently 94 degrees outside. Say what? I guess this year's seasons are going something like this: WIIIINNNNNNNNNNTTTTEEEERRRRR, spring, and SUMMER! "It is what it is", right Mom? :) 

Whether it's May or August, the outside temps make such a difference on what goes on in the kitchen. Yesterday, I made a big batch of couscous (Elise requests it daily, while Abby wants "CHICK PEAS!"), browned some local ground turkey, and baked a loaf of bread. All before high-noon. :) The morning cook-a-thon serves two purposes: I don't like adding extra heat to the house in the afternoon AND I like to have our afternoons free and clear to head outside. Since we play a little longer and harder outside this time of year, it's a necessity to add meals to the rotation that can be prepped ahead and put together quickly. Insert tostadas. 

Baked Tostadas:

• Organic corn tortillas - brush with some olive oil and bake or broil until crisp; I did these at 350 degrees for a bit and then turned the broiler on high
• Organic, low sodium refried black beans
• Local ground turkey - browned and seasoned (I added salt, pepper, onion and garlic granules, chili powder, and some salsa)
• Toppings (all organic): onion, green pepper, shredded cheese, lettuce, avocado, sour cream, salsa, jalapenos
• Once tortillas are crisp, remove from oven and smear with beans, top with onions, green pepper, cheese, jalapenos and broil on high until cheese melts
• Add lettuce, sour cream, avocado, and salsa

A hearty tostada was a good belly-filler after our annual adventure to Henry's Plant Farm. This year's plant-list included: tomatoes, peppers, herbs, butterfly plants (lantana, milkweed), and a few others for pots here and there. The veggie gardening all happens at Gran and Grandpa's - we have too much shade. I bought 2 stevia plants - never grown it before but the leaves are insanely sweet and I'm thinking of using it in smoothies? Don't worry - I'll blog about it. :) 

This was Abby and Elise's first visit to Henry's - taken almost 3 years ago, to the day:

And here we are, 3 years later, still chasing that peacock:

Happy Mother's Day

So far, I've cleaned cat poo off the laundry room floor. Found cat vomit behind the couch, but only after the dog beat me to it. And spilled my coffee down my arm. Would I expect any less? Absolutely not - these damn animals don't know a thing about Mother's Day. But do you know who does? The two little faces who snuggled so tightly into bed this morning, beaming with pride at the cards they had prepared for me (which, by the way, I'd like to give a shout-out to the hubby for assisting the girls in making HOMEMADE cards, complete with decorative paper, punched designs, and beautifully tied ribbons). 

Here was Mother's Day 4 years ago:

Can you even believe those faces???? Four years ago, I woke up to those smiles on Mother's day and there is nothing in the world that could be a better gift. Talk about the gift that has kept on giving!!!! 

I love being a mom. I love being Abby and Elise's mom. I love being the mother of John's children. I love having a mom. I love knowing other moms. Happy Mother's Day yesterday, today, and tomorrow because, as a mom, everyday is worth celebrating.

Foodie Friday: Drink green. Eat sweet.

Green(ish) Smoothie

• 1 organic frozen banana
• 4-5 organic frozen strawberries
• Juice from 2 organic oranges
• Local whole milk (maybe 1/2 cup)
• 4-5 big leaves organic kale
• 1 T organic coconut oil; melted and drizzled in while blender is running
• 1 local, organic egg yolk

Japanese Sweet Potato

• 1 organic Japanese sweet potato
• Preheat oven to 375 degrees
• Wash sweet potato
• Prick skin with fork several times
• Bake on foil-lined baking sheet until fork pierces easily into potato - this really depends on size... but maybe averages 30-45 minutes?
• I LOVE these - without anything on them. Baked. Eaten. Yum.

Wordless Wednesday: Swing into Spring!

Beautiful blues

Spring is taking its sweet time to settle in, but there are signs of it popping up that we are so excited about! On the front of our house, we've been watching momma Robin work diligently on her beautifully constructed nest. A nest which now holds these beautiful blues:

Another fairly solid indication of spring is the transformation of the chicken coop (thank you, Grandpa, for your wonderful assistance with this project!):

And the transition of the chickens OUT of the house! Who would have thought that, the year we get our first flock of chicks, Spring would take it's sweet time and we'd have big chickens living inside!!!! It's really been pretty ridiculous, if you ask me... and tonight was going to be their first night outside, but Abby was "really worried about the chickens" and it is supposed to be in the fifties... so yes...the chickens are sleeping inside tonight. Again. Maybe tomorrow night, chickies...

Foodie Friday: Crispy Brown Rice

As this past week was my turn to make dessert for our weekly dinner group, I went on my usual quest for something sweet that the kiddos would enjoy but with a health-nut edge to it. I usually include a lot of whole grains - oats or whole wheat flour - coconut sugar or honey instead of cane sugar and often peanut butter is included because... well... it's delicious. 

Peanut Butter Crispy Brown Rice Bars
courtesy of 86lemons

• 3 C organic Erewhon crispy brown rice cereal
• 1/2 C organic, fresh-ground peanut butter (no salt added)
• 1/2 C local honey
• 2 tsp organic vanilla
• 1/4 tsp Himalayan pink salt
• Organic dark chocolate bar
• Melt PB, honey, vanilla, and salt on stovetop until creamy and combined
• Stir PB mixture into cereal
• Press into parchment-lined 8x8 glass baking dish and let sit until cool
• Once bars are cool, melt chocolate and spread over the top; let cool/harden in fridge

The bars were tasty and I'm looking forward to making them again. I had leftover cereal so, for dinner last night, I made baked crispy chicken but subbed the crispy brown rice cereal for the bread crumbs. Big hit all around! This cereal will be making a regular appearance on my shopping list from now on, whether it's for breakfast, dinner, or dessert!

Wordless Wednesday: Happy May Day!