Journal

Spring is in bloom at last. The streets are graced with flowering pink and white trees, and colorful bulbs are popping up  everywhere. I’ve loved tiny grape hyacinths for years, so last fall Daniel and Dominic helped me plant some. (They are ‘their’ flowers.) The lovely shade of blue does not disappoint.

I’m excited to see this peony sprouting. It has proved very resilient, as my grandma gave it to me as a transplant. It grew well, but one of the kids accidentally mowed over it on more than one occasion. It now has a tomato cage around it so no one will forget about it again.

Spring is bringing many exciting changes in its wake. I begin a job at a daycare next Tuesday, and Landon started working at a garden center last Monday. The close of the school semester is now just four weeks away, and Baby Brother’s due date is in two weeks. It’s time to start getting everything ready to meet him!

 

 

Yum!

2 32 oz chicken broth

2 15.5 oz cans hominy

2 14.5 oz cans fireroasted diced tomatoes, undrained

1 can chipotle peppers in adobo sauce (less if you don’t like things spicy or have little kids eating it)

2 cups chopped cilantro

1 t dried oregano

1 roasted chicken, deboned and chopped

3 T olive oil

1 cup chopped baby carrots

1 cup diced yellow onion

1 poblano peppers, seeded and diced

2 avacados, seeded and chopped, optional

2 cups shredded  cheese, optional

1 cup sour cream, optional

In a large stockpot, combine broth, hominy, tomatoes, 2 teaspoons adobo sauce, cilantro, and oregano. cook and stir over medium high heat until heated thoroughly.

In a large skillet, sauté carrots, onion, and poblano pepper in olive oil five minutes or until tender. Add to stockpot allow to heat through and serve hot. If desired, garnish with avacado, cheese, and sour cream.

I’m in my fourth semester as a college student. I think it’s reasonably safe to say that by now, I have the hang of it. Yet, even to this day, I am still finding unexpected side effects of being homeschooled.

The first months of freshman year have long since passed, I no longer run into (as many) people worried about my socialization abilities.  Thank goodness that’s over with. But I’m definitely still trying to figure out how to not stick out constantly.

The small things that I’m beginning to remember in order to blend in: for example, putting my name on the top of the paper. Dear professors: that one last nameless paper you waited till last to hand back is mine. Always.

 

Quick and tasty! My great grand-mother’s recipe.

1 c sugar

3/4 c vegetable oil

1 tsp vanilla

1/2 cup buttermilk

4 eggs

2 c flour

1 tsp baking powder

1 1/2 cans cherry pie filling.

4 TBS sugar

2 tsp cinnamon

2 c pwd sugar

3 TBS milk

Preheat oven to 325. Mix sugar, oil, vanilla, and buttermilk together. Beat in eggs. Stir flour and baking powder just until smooth.  Pour 1/2 batter into a 9×13 pan and spoon a swiggly design of pie filling over it. Pour the rest of the batter in and top with cinnamon and sugar mixed together.  Bake for 35-45 minutes. Mix powered sugar and milk until a smooth glaze is formed, then pour over the cake when cooled and serve.