And that’s a wrap – Semester One has come and gone. We have learned so much through it all. The biggest change from last year was that we dropped violin lessons and orchestra. The kids did not feel they wanted to practice anymore than they usually did. Therefore, we did not see much progress. Why bother? Besides, orchestra would have put us back home at 10pm every Monday – not exactly ideal.
Cinnamon rolls I make from scratch – the bread machine makes the dough, so I don’t have to work that hard.
One other big change: both children take Saxon math and we love it. We have even discovered that we can work through two lessons per day. This helps with making up for co-op days or hiking days.
Last but not least, our son has made some decisions about his diet based on research he has done. As a result, I have had to change how I cook. Now I make bread twice a week for him and biscuits/tortillas from scratch, for instance.
Our son at Rocky Top – beware of the bear grabbing your derriere!
He will not eat anything coming out of a box, bag, or can anymore. It makes for interesting logistics, because my daughter and husband still like their veggie meats (and so do I) or my pumpkin pie made with canned pumpkin.
Hiking Club Christmas Party
Well, I refuse to process an entire pumpkin from scratch just so my son can eat my pumpkin pie. I get Libby’s or 365 (Whole Foods brand) pumpkin cans. I make the pie from scratch, including the crust. He will not eat it. I can’t help it.
Snow in the mountains – we did not get any
He will eat pecan pie, for instance, because it has no “processed” ingredients. I want to support him in his health resolutions and revolutions, but I have my limits.
I admire his resolve and make sure he gets a lot of whole foods cooked from scratch in his diet, and all in cast iron skillets (his request). He reminds me of me when I was his age: starting on my own road toward a healthy lifestyle, through Bible studies with an Adventist friend. The apple does not fall far from the tree.
