It is always the little milestones in parenting that catch me off guard and cause me to feel a little emotional about my kids growing up.
This weekend Alidia learned to ride her bike without training wheels. It was sort of an unexpected event. Jeremy took off the training wheels while fixing her tires and on a whim decided to leave them off.
Alidia practiced riding all weekend and is by far the quickest bike riding learner of all of our children. She and I went for a nice ride down the trail this morning and she seems like an old pro already.
She is so excited and we are all so proud of her. Way to go Alidia! (Or as she prefers to be called lately, Ali!)
Alidia and I walked with a gaggle of giggly second graders down to the grocery store and the bank today. In math they have been working on their financial skills by counting money and all that second grade business.
The grocery store hooked them up with a snack in every single department! It was a little ridiculous/awesome.
All the kids were allowed to bring a little bit of money to make a purchase and they pretty much all bought candy. These two included.
Then we went to the bank. One of the ideas of the 2nd grade expedition has been to understand the buying/selling/trading of money or goods across cultures and throughout time. So the idea of banking seemed like a good connection.
The poor guys at the bank seemed a little out of his element in relating to a room full of children who by this point were stinky and sweaty from their walk and totally high on sugar from the grocery store.
And then someone asked a question about bank robbers and it was all downhill from there. :)
Unofficially, Jeremy is a Univeristy of Utah MBA graduate. After a whirlwind week of finals (in which I, being a great wife, went out of town for the weekend by myself), a visit from Jeremy's mom, and a full schedule of graduation festivities, Jeremy is now in Peru for the week finishing up a class project from Spring semester. We are all pretty excited to *almost* be done with school for a while. (The kids really didn't get how he "graduated" but still has to go to class for another 10 weeks in the summer.) Two years have gone by incredibly fast and the kids handled dad's difficult schedule pretty well. There were a few long weeks here and there of multiple late night classes and long Saturday study groups, but we made it and are very much looking forward to having him home for dinner again most every night.
And as much as Jeremy really really loves school (totally serious here, he's crazy!) I think he's looking forward to having a little extra free time on his hands as well.
|Our graduation view.|
So we've been breaking some bad food habits around here lately and that is a whole different post. But one of the hardest things for me (as expected) has been sweets, particularly the act of baking sweets.
So book club rolled around and I deemed it a proper excuse to bake something lovely for my friends. I gleefully bought a tiny little bag of raw sugar and unbleached flour to concoct these sinful little treats. My 5 year old had recently brought home a cupcake book from the library, so we adapted our recipe from there.
A small dollop of frosting and fresh blueberries on top makes cupcakes feel a little more "book club" and not quite so "preschool birthday party". Though these were a hit with both the young and old cupcake connoisseurs in our house.
Vanilla Cupcakes (adapted from Mini Cupcakes, by Leslie Fiet)
Combine wet ingredients:
1/4 c sour cream
1/4 c buttermilk
1/2 c unsweetened applesauce
1/2 c melted coconut oil
1/4 c butter (at room temperature)
2 large eggs
1 egg yolk
2 Tbsp vanilla
Add dry ingredients:
2 c unbleached flour
3/4 c sugar
1 1/4 Tbsp baking powder
1/2 t salt
Mix it all up and pop into your cupcake liners and bake at 350. I did 20 minutes for cupcakes in 2 oz souffle cups, but my oven is pretty horrible so everything takes longer.
8 oz cream cheese (at room temperature)
1 t vanilla
2 Tbsp lemon juice
2-3 cups powdered sugar
Combine first three ingredients. Add powdered sugar slowly and allow to incorporate until desired texture and sweetness is reached.