It's that time of year, the one when you really just want to sit around and watch cartoons all day and eat peanut butter and jelly sandwiches until your face is sticky. That time when homeschooling feels a bit like it just might not be working the way it's expected to. And then maybe all those thoughts are just leftover vestiges of being in school. Because now is the time of year when the final grade is about to happen and things are due and you are desperately trying to make sure that you can move on to the next level of learning and not have to spend another year repeating things that weren't so interesting in the first place. Personally, I was a straight A student, with B's and C's not showing up until I was in college and graduate school. So I have quite the history of expecting myself to have things done in a year's time. What a crazy thing to think about, as if life really works that way. Imagine if you thought that you should have all the ins and outs of home keeping figured out in a year. Or if you thought that your relationships were failures because they didn't progress as expected within a year. Put in that context, the idea that some of the things that I'm trying to teach my daughter aren't as far long as I had hoped don't seem so tragic after all. It's difficult to get out of this frame of thought that the end of the school year means that things should be completed, the books closed and that we should move on to new things. But the truth is that we are constantly moving on to new things even when what we've started isn't completed or going as well as hoped. We are constantly moving towards who God has created us to be. We don't have to close the book, we just have to keep on writing new chapters and living new adventures.
I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S