I made these turkey burgers for dinner the night before Gabi’s last performance in her senior play. We had roasted asparagus and baked sweet potatoes, too. It was a simple and delicious meal, but we were running late, so I didn’t get a chance to take a photo–oops! But here’s Gabi after the rose ceremony–a ceremony at the end of the school year where the first graders give the twelfth graders a rose to send them out into the world. At the beginning of the year, the seniors gave the first graders a rose to welcome them to the school. Anyhow, Gabi is off at college now, and I miss her, and these burgers were quite tasty! Ingredients: 1 pound ground turkey 2 small carrots (or 1 large), grated 3 ramps (or scallions or onion or garlic, but the ramps are so delicious!), finely chopped about 1/4 cup chopped cilantro 1/2 teaspoon salt, or to taste some freshly ground pepper,
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Golden beet and coconut milk soup
I love beets, but sometimes we get so many of them from our CSA that I can’t quite figure out what to do with them all. Sometimes we chop them up, coat them in olive oil, sprinkle with salt and roast them in the oven. When we get cabbage, too, I make borscht, but this soup is my new favorite–it would, of course, be good with any color of beets. It would be especially beautiful with red beets and some winter squash–I’ll let you know how that comes out! Golden Beet and Coconut Milk Soup Adapted from Beet, Ginger and Coconut Soup on Epicurious.com 3 tablespoon olive oil 1 large yellow onion, diced 3 cloves garlic, finely chopped 1 tablespoon finely chopped ginger 5 golden beets,cut into 1/4-inch pieces 4 cups chicken broth 1 can (14.5 ounces) coconut milk salt and pepper to taste 1/4 cup chopped cilantro(optional) 1 Tablespoon Ghee (optional) 1 teaspoon red pepper flakes (optional preparation In
To wonder at beauty
r To wonder at beauty, Stand guard over truth, Look up to the noble, Resolve on the good; This leads us truly To purpose in living, To right in our doing, To peace in our feeling, To light in ou thinking. And teaches us trust In the workings of God In all that there is In the widths of the world, In the depths of the soul. By Rudolf Steiner This is the verse that we say at the end of our assemblies at school, and it inspired my new header–and it inspires me, too. And, boy, do I have a lot to learn about photoshop–but I know a lot more than I did a couple of hours ago! By the way, that is the Wild and Wooly Goddess of Wonder up there at the top of this post. I made her last month. I will try to get a better picture of her, but she is pretty fun! Love and
Nine Things Educators Need to Know About the Brain, by Louis Cozolino
Here is a great article, a summary of a new book, that makes a lot of sense. Good practical, humane ideas with science to back them up! Nine Things Educators Need to Know About the Brain, by Louis Cozolino.
Self portrait as a gnome?
I just noticed these two pictures next to each other–there is a strange resemblance between these two gnomes? Coincidence?
strawberry-rhubarb sauce
. I just made this strawberry rhubarb sauce-the recipe is from food.com. It is still too hot to eat, but I think it is really good!
The “Why not” Generation
“Some men see things as they are and ask why. Others dream things that never were and ask why not.” – George Bernard Shaw I just returned from my daughter Rachel’s college graduation. What a wonderful and amazing experience—exhausting, too! One of the US Senators from New York, Kirsten Gillibrand, gave the commencement address. It was inspiring to hear her story of how she came to be a politician. She did not always know what she wanted to do, and once she figured it out, it did not come easily, but she persisted and has succeeded in what she had been told was impossible. She spoke the quote above and told the graduates that rather than calling them the Y generation, she was naming them the “Why not” generation, and charged them to go out and make a difference in the world. I also liked when she encouraged the graduates to hold on to their dreams even if no one
Waldorf Birthday Story
I was looking at Chapter 8 of Heaven on Earth by Sharifa Oppenheimer. We have been discussing this wonderful book all year in my Parent Child classes. She covers four topics in that chapter, all of them interesting—clothing, nightmares, speaking with children about death, and choosing childcare. As I was reading, I was thinking about what a difficult subject death is for many of us to speak about, especially with children. That made me think of the birthday story that I told in the nursery class for many years. We speak to the children of their journey from the spiritual world—from the stars. We can speak of this journey when a loved one leaves this life behind, as well. I will add some photos later, but thought I might as well post this now. Every Waldorf early childhood teacher tells his or her own version of the birthday story. Here is mine. I tell it with my star covered
Vegan nettle pesto
I know that nettles are packed full of vitamins and minerals, so when I saw those prickly things at the farmer’s market, I couldn’t resist. I knew I had seen a recipe for nettles pesto somewhere, but I wanted one that was dairy free so I could eat it, so here is what I came up with. I am sure it would be good with some parmesan cheese in or on it, if you are so inclined. nettle pesto recipe: adapted from Elana’s Pantry Ingredients: 4 oz. nettles 4 oz fresh basil 1/2 cup olive oil juice from 2 lemons 1 teaspoon salt 6 cloves garlic 1/4 cup walnuts or other nuts (optional) Directions: If the stems of the nettles are tough, remove the leaves from the stems. If the stems are tender, you can use them. Put all of the ingredients in a blender or food processor (I use a Vita Mix) and blend until smooth. Add
Rice Krispies Treats with Coconut Oil. | White Lotus Cooks
I just made this recipe for my daughter’s senior play tomorrow–all of the parents bring some kind of baked goods to eat. I wanted to bring something I could eat–so rice crispie treats without butter or gluten fit the bill. Plus I got to lick the pan! Rice Krispies Treats with Coconut Oil. | White Lotus Cooks.
To Wonder at Beauty 