We just had our first week of school, which was AWESOME, and anyway, if it wasn’t I’d never admit it…. my new class of kids contains four of my original kids and nine new ones (it’s a multi-age class of nine, ten and eleven year olds). The new ones are so small! I know; I say that every year…. but it’s true. They are cute, and say the darndest things, and, you know, etc. Like, they are so young that one of them seriously thought Pearl Harbor was when someone bombed the twin towers. They were babies then; it’s ancient history!
Yesterday (Saturday) I went in to work again, making it two six-day-weeks in a row, so my partner and I could work on our presentation to the Progressive Education Network Convention next month. In a tempting lineup of progressive theory and practice, who’s going to want to come listen to how we run our school store? Well, just in case, we’re making our slideshow and writing our note cards…..
So the days are busy, and the nights are busy (you know the job is keeping you young when you are sitting at the dining room table after dinner practicing your cursive!), and the weekends are busy….. it’s that time of year, when you can’t look your garden in the eye because of what you are neglecting. This weekend so far we have had chard, cabbage, onions, zucchini, peppers, beets, spinach, basil, radishes and tomatoes from the garden, but no broccoli or beans. It’s like the Jewish mother joke where the son wears one of the two ties she sent him, and she says, so what’s wrong with the other tie? You just can’t do everything. Already we had a few nights last week when I didn’t make dinner at all, or it was leftovers or sandwiches. But this weekend I’ve made muffins, lasagne, granola (and burned it! grrrrrr….), pickled beets, and cabbage soup. The most exciting meal, though, was courtesy of Roya, who randomly sent me this recipe. I have no idea where she got it:
To make the tofu dressing, combine 1/2 pound of plain tofu with a 1/4 cup of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of honey, 1 teaspoon of rice or apple vinegar, 1/2 teaspoon of tamari soy sauce (or a pinch of salt), and 1 tablespoon of tahini.
That was it. It just so happened that we had had a really busy day (what a surprise!) and I had thought that some pita bread with Papa’s homemade seitan and the tomatoes and cucumbers Claudia had just given us would seem like felafel if only we had some sauce to put on it…..and so I figured I’d try this and see how it tasted over vegetables. Well, I used some silken tofu, substituted a few ingredients and added others (some garlic, less oil, different sweetener, more tamari and tahini) and it was the BEST THING WE HAVE HAD IN A REALLY LONG TIME. Not only that, but it was easy. As we were eating it, we thought of other uses for the sauce, including a sort of white sauce substitute. So a few days later, I sauteed some onions and mushrooms, carefully folded in the leftover sauce, and gently heated it. Served over pasta, with garden broccoli on the side, it was sooooo delicious, I know we’ll be making it again soon!
Tomorrow is Labor Day here in the U.S. That means I get the day off (although Papa has to work). I am very excited to have a day at home to clean up and get ready for the coming week, which will include our class overnight trip to Upham Woods!