Here's a peek...
The end of the school year brings a new rhythm to life here in my home. Especially so in the kitchen. With everyone getting up in the morning at different times, it's kind of become a free-for-all as far as breakfast goes. Same with lunch. Everyone coming and going as they please.
In a way, I enjoy the freedom that comes with this (especially with my recovery and recent immobility), but I miss the unity and togetherness of sitting down at the table together. Knowing that my children are all getting the nourishment they need.
Since I'm the first one up, my goal is to lay out some offerings buffet-style. Cut up fruit, freshly made smoothies, jars of granola or cereal, muffins, etc. for all of us to help ourselves to whenever breakfast time fits with each of our schedules. Hopefully, this deliberate effort of mine can make healthy choices more accessible to my family, as well as help bring me more peace of mind.
When the kids are all home during school vacations, weekends, or holidays, messes and clutter abound. Dirty dishes fill the sink and spread all over kitchen counters. It kind of drives me crazy, but I guess it comes with the territory of having a large family. I've tried for years and years to find the balance between expectation and letting go.
Just some kitchen thoughts I've had this week...
Here's some more glimpses of what's been happening:
:: Portuguese Rice Pudding (Arroz Doce) for Sunday dinner dessert. Second time in two weeks I made this after Sam had to do a presentation on Portugal for his Business Economics class in school and asked me if I could make something for him to take to share. Here's how: A pot of rice cooked like normal, then after the rice is cooked, milk (second time we used almond milk), sugar, a cinnamon stick and lemon rind were added (really soupy looking) and cooked gently until thickened like oatmeal. Poured out in a shallow pan and refrigerated. Sprinkled with cinnamon before serving.
:: Macaroni with Creamy Cashew Sauce (from John and Mary McDougall's The Starch Solution.)
:: Millet Black Bean Patties With Corn (from Terry Walter's Clean Food cookbook). I substituted quinoa for the millet. Leftovers were wonderful crumbled on lunchtime and dinnertime salads.
:: Eliza is becoming such a kitchen pro. We were treated last night (along with some plates she made for some friends) to a platter of delicious and beautiful veggie/marinated tofu sushi.
:: Lunchbox Noodles (a favorite from Heather).
:: Do you read cookbooks as novels like I do?
:: Eating our meals outside. Such a summertime pleasure...