Summer was tough. After a couple of years of unseasonably cool summer weather we were hit with a lot of heat and humidity. There was surprisingly enough rain, mind you. But the temps were a little hard to take. Thankfully Summer has behaved itself by turning tail and leaving as requested on Labour Day weekend (yes, I made demands of a season... what, you expected 100% sanity all of the time?). With the exception of one day it has been lovely and cool. We've gone from 22C overnight lows to 22C daily highs. It's lovely!
I'm feeling more productive. The fog is lifting and I'm feeling so much better. The windows are open, the duvet is on the bed (more for my hubby than for me), I'm cooking inside the house rather than only using the barbecue (though it's still being used quite a bit) and I'm enjoying being productive.
Our homeschool year has begun and we actually have a (loose) schedule. Our Little Mister is doing well. He's working on some basics, like how to write a sentence that starts with capital letters, uses lower case letters for the rest and has spaces between the words. LOL, simple things that we adults take for granted. He's excelling in math. We have nothing to compare him to, but I don't think that most 5 (almost 6) year olds can add and subtract negative numbers, dabble in multiplication and work with decimals. I suspect that by the end of the school year we may be close to completing the grade 3 math book I just bought. I'm not pushing him at all. This is what he does for fun after the rest of his work is finished. I don't understand it, but then again math was never my thing.
Speaking of the new season, my gourmet (which has been on hiatus for much of the summer) starts up again tonight. We're doing all appetizers and a movie. Which reminds me, I need to put Julie & Julia on my purse so I don't forget to bring it, in case that's still what the hostess wants to watch. Must remember to wear comfy movie watching clothes, too. Yoga pants it is. Woohoo! Oh, and my recipe is for phyllo rolls with asparagus, prosciutto and Parmesan, seasoned with... dill. Um, I would never have thought to combine those flavours. LOL. The recipe can be found here. Notice how it calls for "cup Parmesan cheese." No amount. Is that one cup? I really don't know. I'll eyeball it and report on Twitter how it turned out. And you local food peeps are really rubbing off on me. When I saw the recipe my first thought was, "But asparagus isn't in season!" LOL $5/bunch right now. Ouch.
I'm sure I'll post lots more about my love of Autumn. For now I need to go over my recipe, and maybe make a batch of cabbage soup, too.
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