I feel a little overwhelmed right now with decisions and figuring out things as a parent and not feeling like I make the best choices or respond in the best way 9 out of 10 times in a day/week/month/year. Though fall and the start of school and extracurricular activities is still a few months away, sign up deadlines are already here, and curriculum needs to be chosen and ordered. There's the opinion that kids benefit from various activities, and giving them opportunities to try different things enables them to find their niche in time versus the opinion that kids these days are overstimulated and pushed to be in too many activities. Or the opinion and research that shows it is good to start children early in learning (which I read about when mine were very young and consequently followed), versus the opinion that they do better when started later (which I read a little about this week, and now wonder if I made a big mistake in doing the other). AGH!
Then there is this expectation, real or perceived, and perhaps more self-inflicted than anything (though I do believe it exists), that as a family in ministry, and one who is home schooling, our kids should be model citizens and godly saints. But in our family, that is not the case at this point. Hopefully someday. But definitely not now.
A more personal note: Little G seems to have reinjured the wrist/arm he fractured a year and half ago (doing the same thing - roller blading). He didn't say anything at the time it happened (Sunday afaternoon), and just this afternoon really made a point of it not feeling right. After checking it out, it looks like we'll be going in for an x-ray tomorrow. Would appreciate your prayers for this situation...
Since homes are not air-conditioned here in our mountain town, the way to stay cool is to open up all the windows all night, shut them when the sun comes up, and not run things that heat the house up. Which basically means a ban on baking anything for about 3 months. The one alternative is to bake late at night, and to make the most of it when the oven is hot. So here is what I did last night:
This is a bit of nostalgia. My mom made both forms of this pie from time to time when we were growing up. Rhubarb once or twice a year, when it was in season in our garden. And peach when they were in season. BTW, they're supposed to be that dark.
PEACH/RHUBARB CUSTARD PIE From Tiffani’s mom
Cut up peaches/rhubarb to fill a pie shell.
1 c sugar (1 ½ for rhubarb)
2 Tbs butter
2 Tbs flour
¼ tsp salt
Beat custard until somewhat smooth. Pour over peaches. Bake at 375F for about 40 min. Done when knife inserted in center comes out clean. (Top of pie is usually pretty brown. Can substitute rhubarb – increase sugar to 1 ½ c.)
And my favorite banana bread:
I often double this recipe have substituted canola oil &/or applesauce for the margarine
WHOLE WHEAT BANANA BREAD
From: Pillsbury Country American Cookbook
Makes: 1 loaf (16 slices per loaf)
1 c. sugar
1/2 c margarine, melted
2 eggs, slightly beaten
1 c. (2 to 3 med.) mashed bananas
1/3 c. water
1 c. all-purp. or unbleached flour
1 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c chopped nuts
Heat oven to 350F. Grease bottom only of 9x5” or 8x4” loaf pan. In lg. bowl, blend sugar and margarine. Add eggs, bananas and water; mix well. Lightly spoon flour into measuring cup; level off. In med. bowl, combine flours, soda and salt. Add dry ingreds. gradually to banana mixture, mixing until well-combined. Fold in nuts. Pour batter into prepared pan. Bake at 350F for 55 to 65 mins, or until toothpick inserted in center comes out clean. Cool 10 mins., remove from pan. Cool completely.
High altitude. no change. One slice: 200 cals, 9g fat, 3g prot, 27g carb, 210mg sod, 115 mg potassi