What I'm Reading

Now that's what I call diversity. 

A tome on the science and history of foods. 

A late-elementary kid's book that's delightful to read. Third book in a lovely series introduced to me by a former tutoring student. 

And a book on how to ensure my child is as creative, brilliant, and independent as possible.*

*JK. Totally recommend the Montessori methods of how to teach very small children- and how to set up their environment in a way conducive to learning. I mean, my little babe's playing used to largely consist of throwing everything she could on the floor. Now she will actually PLAY with her toys!

Oh, the lights! The carols! The guilt-free Santa cookies!

Already missing the magic of those celebratory twelve days full of gift-giving, feasting, New Year's toasts, and jingling bells?  Check out my article on Christmas traditions in other cultures.  It'll help with the January blues.

And if that doesn't, maybe the promise of spring will. 

(While you're at it, you may like Leah Darrow's message of love and prayer for Christian Unity.)

When You're a Grown Up

Or should be, but it's just not very clear what that even means.

I wrote about it, here and here (in that column thing I do).

"A year after graduating from college, I found myself at daily mass with a friend my age and her newborn baby.  An older woman, heart-warmed by the sight of a beautiful young mother with her child, came up to us as we were leaving to tell my friend how happy she was to see a young woman living out her vocation."

And, just for good measure, here's this old piece on the same subject.

Beauty!

Ever get lured in by the shiny pots or silk camis, even though you think you're immune to that thing called consumerism? 

Well, me too!  And I wrote about it, again (remember when I told you I had new column?  Yeah, that's still going on.)

Temptation takes many forms.

"Shut in from our daily walk by the rain and cold, my baby daughter and I took to the only place I knew of large enough to stretch my legs: the mall.  No frequent shopper, I thought of myself as immune to the lures of new clothes, cookware, and technology on display, but our indoor jaunt proved otherwise.  Cozy cable-knit sweaters, beautiful enameled cast iron pots, top-quality digital cameras, and flowing mid-length skirts called out to me."

Read the rest here.  

Is it okay to not know how to read?

So, back before I retired to become a naptime writer/one-pupil-teacher (who is pretty much still on order and wonder and how to eat), I taught middle school math.

Instilling wonder in my main pupil/Everyone loves baby pics

Yes, just about everyone's worst nightmare.  Least favorite subject, least favorite age.

"Math?" My well-meaning interlocutor says.  "I was never very good at math."

Or, less frequently but still common, "I always did well in math but I never really felt like I 'got' it."

A flurry of recent articles by Elizabeth Green or about her new book address the causes of being bad at math-- and some of the consequences for innumerate grown-ups (that's the numerical equivalent to illiteracy, for all you limited vocab folks)*-- as well as the problems of teacher training, both for math specifically and in general.

 She addresses two things that are supremely important:
1. American teachers are overworked. Teachers in countries that perform well in math spend a lot less time in the classroom- and a lot more time working with other teachers to prepare their lessons.

2. Thorough teacher training and understanding of mathematics is crucial in developing students who think about the world mathematical rather than are just able to "do" math.

So, now, many of the reforms introduce new algorithms for multiplying numbers that just confuse kids. And parents.  By themselves, a textbook cannot teach a kid to think mathematically.  A teacher has to guide them.

This could be you.

Seriously.  Whether you are a parent or a mentor or just know some children, when the opportunity arises, talk to them about numbers: how much things cost, odd and even numbers, what product is cheaper to buy, ratio of girls to boys in class, how much flour to measure when you need two cups but only have a half cup out, whatever.

Baking: perfect situation to talk about numbers- fractions and ratios organically arise!
(This is a variation on Martha Stewart's flag cake that's similar to the buttermilk coffee cake but not quite as good)

You don't have to have this conversation, but you can still talk about numbers!


And as for the difficulty of the the middle school age: well, let's just say that the parents were worse.^





*See what I did there?

^To be truly honest, let's say that the most misbehaved kids were not nearly as hard to deal with as the most misbehaved parents.

Wishes.

All I want for my birthday is her two top teeth. 

And chocolate. 

Or just a dragon. 

Cooking Tips! For Busy People Only.

Whew.

Things have been busy.

I mean, I wrote two columns that I haven't had time to post.

(One on the uncertainty of young adulthood, the other on almsgiving.)

If I could, some days I would spend hours upon hours in the kitchen, making four-course meal that concluded with a chocolate soufflé, rasberries, and whipped cream.

Strawberry buttermilk muffins.  I complained the entire time that muffins are never worth it... and then, they were so delicious.

Someone else would clean up.

But that hasn't happened in quite a long while.  

Curried Eggplant, in early stages

And we still have to eat, right?

Red Pepper-Shrimp Pasta Sauce

So, today I will tell you a few things I do to get dinner on the table in a flash. 

Tomorrow (okay, not tomorrow, but sometime) I might tell you secrets for getting dinner together (very quickly) in the morning or early afternoon, so you don't have to worry about it any more (preview: dump a bunch of stuff that sounds good together in a crockpot or dutch oven  Leave it alone).

Disclaimer/helpful tip: I could never be a restaurant chef.  I rarely follow recipes exactly.  Instead I add or sub or take out depending on what's in my cupboards, what was on sale, what's in season, etc.  So let's start with that idea for fast dinners.

If you want an exact recipe, check out: sausage-pasta skillet, chickpea indian bowl, or frittata.

1. Frittatas.  Easier, fancier, and more forgiving then other egg dishes.

I start with vegetables I have on hand: maybe a little onion and mushrooms, or potatoes and spinach, or zucchini and yellow squash.  Perhaps, if you're someone other than me who thinks of broccoli or asparagus, I use those. 

Then I sauté them in an oven proof pan, until their soft, stirring occasionally.  Meanwhile, I crack about ten eggs in a large bowl, add a splash of milk, buttermilk, or yogurt and cheese if I have it.  I whisk those with a fork or whisk and add herbs or spices: dill, paprika, or rosemary are good choices.  When the vegetables are ready, I pour the egg mixture in the pan, give it a gentle stir, and stick it all in the oven for about fifteen minutes, until eggs are set.

Sometimes I wish a had a crumble of bacon or ham to add with the eggs, but I never do.

Great with a simple salad of spinach, dried cranberries, and sliced almonds topped with a simple vinaigrette.

2. Pasta sauce

This pretty similar, except I have to come up with a protein source as the base doesn't have built in protein.  I start with vegetables, sautéing onion and garlic first, then adding things like squash or bell peppers.  I add Italian herbs, like basil, rosemary, parsley and whatever protein I'm using (shrimp is nice because the pre-cooked shrimp is usually the same price as raw; ground beef or sausage is great, but you'll have to cook it in a separate pan, then add to the veggies).  Usually I supplement all of this with a can or two of diced tomatoes to make it saucier.  Serve over pasta of your choice.


3. Curry, with brown rice

Start the rice first.  If you are not good at cooking rice, follow package directions exactly and set a timer.  It will work, you just have to be more exact than with pasta.

I use curry paste and coconut milk, which I suppose they sell at somewhere like Sprout's, but generally I get from the asian market.  The sweet potatoes are the heft to this dish, so have quite a few.  All other veggies can be subbed.

Sauté onion, chopped sweet potatoes, and bell pepper in a large sautée pan (one that has depth; I don't know if this is the right term).  Put a lid on it if you're really cooking a lot of sweet potatoes or in a hurry.  When softening, add green beans, okra, tofu, or broccoli, if using. When they get soft, add curry paste, stir to coat.  Add coconut milk and protein source if not tofu (leftover chicken or shrimp are great; ground beef also works; you only need a little).  Voila! You're done.