As a middle child, I tend to be a people pleaser. But at the same time, I don’t like to be boxed in. As important as rules can be, for the most part, they are simply guidelines.
It is so much fun to see how Kristina has surpassed me – by light years – when it comes to cooking. She is creative and instinctive, and possesses the natural ability to invent adventurous (and wonderful!) culinary combinations.
My mother was an elementary school teacher – back in the days when the ABC’s were more important than teaching political correctness. Her mother was also a teacher – before college degrees were required for educators.
I’m so thankful some people are picky eaters! A few years ago we attended a wedding reception, and sat at table with several people we didn’t know. The first course of the dinner was a tiny bowl of lobster bisque. Some people don’t like seafood! Hooray! I got to eat their soup course, which totally made my evening.
While in Ukraine, we ate soup every day. Temperature over 90 degrees: soup for lunch. Humidity at the tropical level: soup for supper. Long days of teaching, playing, and chasing kids: soup for lunch AND supper. In fact, my Ukrainian interpreter (and friend) was stunned to learn that our family doesn’t eat soup for 4 or 5 months out of the year. But now I am converted to being a Summer Soup Supporter.
This was NOT the summer to garden — from a hot and dry beginning, to insane amounts of rain, to traveling out of the country for nearly 3 weeks. But I have to say, my sage plants are happy, happy, HAPPY!
Late summer. Dog days. August doldrums. State Fair time. Sangrias! While in Trader Joe’s this past week, one of the employees told me about this fruity, tasty blend. I had never tried “to the power of seven” juice, but this gave me a good reason to purchase a bottle.
So, I’m totally NOT into labour-intensive food these days. Summertime is for playing, spending time outdoors, hanging out with friends, and traveling.
I am rather proud to announce that I haven’t turned the oven on in more than one week. With hot weather, busy schedules, and lack of motivation, I’ve been relying on my pressure cooker and trusty skillet to make good meals.
For many years it seems I have cooked for a small army – our kids, their friends, exchange students, and the people we lovingly refer to as “strays”. Now that we are a smaller family, leftovers have become part of our lives.