The highest expectations

eating some real food
things that grow from nearby dirt
should be easy, right?

OK, so, it's summer. Well, the wee one still has two days of school left, so it's not officially summer, but it's close enough for me to do that thing I do wherein I make a lot of plans and get really excited about potentialities that are a) impossible to achieve and b) borderline insane.

Originally, I did not have to work to be insane for the summer, because we were going to Cincinnati with Ike in June, and the insanity was just flowing over me without any work at all. But then that all got shot to hell, so here we are – one mom trying to keep it together, one dad trying to work everyday, two kids not scheduled for any summer camps, and one kid who can't leave the house do to various biohazard germ situations and the fact that Mexico has set itself on fire again. 

Add to all of this: we no longer have a day nurse.

(That's my fault, though. I've just hit some kind of limit with having people in the house. And I can see that with the kids home all day this summer, with me home, with Ike home, adding another warm body to that melee might hamper more than help. We do still have our Friday nurse, though, and our night nursing.)

As you can see, things are adding up to be pretty exciting around here. Images of the TV never turning off, screaming fights between siblings, lots of crying, losing the trach baby in drifts of laundry, never being able to leave the house to blow off steam at Target, etc. have put me in a state of panic.

But then I decided, no. It doesn't have to be that way, right? We can have a summer filled with new adventures and parent-child bonding and lovely days filled with lovely events, without ever leaving the house. Right?

HA HA HA HA HA

OK. Shut up.

Really, though, I sat down the other day and thought that there have to be things I can do to help keep the summer from devolving into mayhem.

So here's my plan: The kids and I are going to learn to cook. This coming from the woman who blew up a ham. I know, I know. But bear with me. I just joined a local farm delivery service where we'll get local, seasonal produce delivered to the house every Wednesday, all summer. I bought special plastic knives for the kids so they can help chop fruits and veggies, but hopefully retain all digits. I am also not so secretly hoping that this will force us all to eat better and feel better and generally be nicer people.

Is this too lofty of a goal? Probably. Would you care to place any bets on how long the cooking experiment will last? How long until the kitchen explodes? Maybe a few weeks. Maybe a few days. Maybe a few minutes. It should be fun to see if we can do it, though, shouldn't it? I'm pretty excited. Next week, we're getting our first delivery and I have to figure out what to do with French sorrel. I don't even know what that is. The learning curve here is going to be HUGE. But it will be fun, and most of all – distracting.

Instead of worrying about when we'll make it to Cincy, how we're going to keep Ike healthy, how to keep his weight gain up, I'm going to worry about French sorrel and how to get the kids to eat it.

A solid plan, right?

Don't answer that.

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3 thoughts on “The highest expectations

  1. Just a comment, would you like a copy of FARMER JOHN’S COOKBOOK – THE REAL DIRT ON VEGETABLES – Seasonal recipes and stories from a community supported farm – by Farmer John Peterson and Angelic Organics?

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  2. French sorrel: put a bit in salads; use it to make a sauce for salmon (like you can use dill); or make sorrel-potato soup. You can do this by making leek-and-potato soup and adding chopped sorrel near the end of cooking; if you don’t like eating stringy cooked leaf bits, puree it with a blender or immersion blender. Or here’s a recipe that probably amounts to much the same thing: http://www.razzledazzlerecipes.com/cooking/schav.htm

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