I hope everyone’s having a restful Labor Day weekend. It’s been a bit of a tough week logistics-wise with preschool ending but the new school year not yet starting. It feels like all the parent friends I have were in similar situations: what are people supposed to do? For this year, we asked our home-based daycare provider if Charlotte could come back for the week. The curriculum was probably far below her level, but it’s a plan that worked!
I’m heading back to school again this fall, too (working towards a PhD… which is exciting!), and my schedule was super inflexible with orientation week. This extra time this weekend is a welcome change to spend the days with the kids and the evenings getting organized and ready for all that the coming weeks hold.
Here’s what I’ve been eating and reading this week:
What I’m Reading this Week
A friend told me about this clip from So You Think You Can Dance as commentary on gun violence in America.
Talking about salaries shouldn’t be off-limits. I like how this woman asked her colleagues what they were making with an “over/under” question.
Seven true crimes in the wellness industry.
Body acceptance as a plus-size pregnant woman.
How to cut back on plastic use in your house.
Extreme climate change in America.
Britt Wray explains how climate change can affect mental health.
I liked Esther Perel’s piece on connection.
Brene Brown on what Toni Morrison has taught her about parenting.
This is cool: The Library of Congress is crowd-sourcing help transcribing suffragist stories. You know, for all that extra downtime we all have.
What I’m Cooking this Week
Brown Sugar Caramel Oatmeal Cookie Peach Crisp from Half Baked Harvest.
Blueberry Lavender Crumble Pie from Tutti Dolci.
Weekly Menu Plan (in case you need ideas or inspiration):
Sunday: Eggplant parmesan (a recipe from my friend Kerri), salads
Monday: Pasta with caramelized onions and chicken, sautéed green beans
Tuesday: BLTs
Wednesday: Leftovers
Thursday: Pan-seared salmon, baguette, and simple tomato with balsamic salad
Friday: Homemade pizza with caramelized onions (using the leftovers from Monday) and chicken sausage and basil
Saturday: Tomato risotto, tomato slices with balsamic vinegar & oil
