First Day and Everyday

Pickle

First grade starts next week.

First grade for my kind, freckled thinker who is finding his voice, and up at night pondering the merits of inboard motors.

He will be fine.  What choice does he have other than to be fine, to navigate his life on his own, at least a little bit, and figure out the way of the world through the small, significant, triumphs and heartbreaks of childhood.

The skinny-legged boy with the too-big backpack (aren’t they all?) will walk into school and I will drive away.  And get a coffee.  And drive to work.  I will not worry.

I am ready for the big moments.

I am ready for first steps, lost teeth, first days.  I am ready to watch them glide away without training wheels, to sound out books on their own, to tie their shoes.

My tender heart catches when I least expect it.

When the biggest helps the littlest with his shoes.

When the middle uses a big word I haven’t heard her use before.

When the wobbly toddler gait all of a sudden becomes smooth and coordinated.

We may mark the time with first steps and first days.  But it is those tiny changes, the ones we almost don’t see, that add up to people, our people, growing a hair’s width every night.  Our little people whose lives slowly and beautifully start to become their own, separate from us.  One millimeter, one second at a time.

In the cool dark, the clock ticks and they sing our bedtime songs with lyrics of their own.  And then a quiet pause as they drift away into dreams that are theirs alone.

 

 

Things I Love Thursdays

A few happy Things I Love on this first Thursday of August…

Pengoloo

Penguins

 

A game I never mind playing!  Pengoloo is a memory game made of hysterical little penguins and their colored eggs.  The game is easy to understand, fun, and fast!  It is loved by all three of my kids.  And we’ve given it as a birthday present in the past and it has been well-received. Only negative? The eggs are a choking hazard so stick to playing with kids who are 3+.

Pumpkin Muffins (recipe adapted from Smitten Kitchen)

I do admit that I am usually anti pumpkin food stuffs.  And it isn’t fall.  But these are easy (one bowl!) and tasty.  My kids adore them (because, really, like most muffins, they are basically cake).  Smitten Kitchen is brilliant – I’ve loved every recipe I’ve tried (except the gingerbread, but I think that was more about me and less about the recipe, but I digress…)

Make these muffins.  I cut the sugar down to 1 cup, and eyeball the pumpkin amount.  I also eyeball the spices.  And the muffins are always great.  The recipe is really forgiving. I’m going to try making them with a 50/50 white/whole wheat flour mix in the next few days.  I bet they’ll still be great. Added bonus? These keep beautifully for a few days, unlike some muffins with fruit in them that get soggy on day 2.

Ingredients:

  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup sugar
  • 1 1/3 cup canned pumpkin (not pumpkin pie filling)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice (I usually just use cinnamon, nutmeg and ginger)
  • cinnamon sugar

Instructions:

  1. Preheat oven to 325 and put muffin tins in a 12-muffin pan.
  2. Whisk together the first 4 ingredients.
  3. Add all remaining ingredients except the cinnamon sugar and whisk ingredients together.
  4. Fill muffin cups 3/4 of the way full.
  5. Sprinkle with cinnamon sugar.
  6. Bake for 25-30 minutes (mine are always done at 25).

Enjoy these August days – eat as much ice cream as possible and run in those sprinklers – it’ll be back to school soon enough!