We’ve all been thrown for a loop this spring, and as the semester hurtled on but the kids were home full-time, I just didn’t have the capacity to organize and post regularly. What I’ve been trying to do with the stay-at-home orders is keep my kids engaged and stay on top of my work and academic commitments. There’s been a slow, steady drip of educational links and activities to try, but because none of it is really organized or centralized, it’s felt more like an inundation of information and things we should be doing but aren’t really following through with. Instead, I’ve tried to get the kids a bunch of outdoor time as we start intentionally gardening and transforming our backyard space. Cooking and planting are our math and science right now.
Here’s what I’ve been reading and cooking this week:
What I’ve Been Reading & Enjoying Recently:
One of my favorite bloggers, Joy the Baker, is offering live baking classes and was also recently featured on Cup of Jo.
Simple Blueberry Basque Cheesecake from Half Baked Harvest.
Crispy Chipotle Tacos with Cilantro Lime Ranch from Half Baked Harvest.
Do you want to read more about coronavirus?
Is this what comes after social distancing? social bubbles don’t feel like a great fit for individualistic societies without great communication skills
What I’ve Been Cooking This Week:
Last Week:
Sunday: Pork stir fry (but with rice)
Monday: Chicken piccata over spaghetti and broccoli
Tuesday: Leftovers
Wednesday: Chicken pesto pasta
Thursday: Cuban beans & rice
Friday: Leftovers
Saturday: Broccoli, bacon & cheddar quiche with a side of green beans and garlic bread
Up Next:
Sunday: David’s making his favorite kielbasa sausage with sauerkraut (our last semi-chilly day before what looks like a stretch of warmer weather)
Monday: Memorial day grilling with my sister (brats, potato salad, fruit salad, corn, Caesar salad)
Tuesday: Red pepper & goat cheese pasta
Wednesday: Leftovers
Thursday: Ramen & bell pepper curry
Friday: TBD
Saturday: TBD
