Letting go…

I do love the Frozen song, “Let It Go,” and by the way, Rebecca does a pretty amazing version. But no, that’s not what this is about. At least, not directly.

I am learning to let go. It’s hard. When we made the decision to educate our children at home, it became- and still is- pretty all-consuming. With 8-10 hours on most days directly or indirectly tied to school, I have had to let some things go.

One of those is dinner.

I used to pride myself on daily making from-scratch, balanced, wholesome dinners for my family. But I simply don’t have the hours required for that every day anymore. Don’t worry, we haven’t resorted to convenience foods (I’m too budget- and health-conscious for that 🙂 .) We still sit down and eat together every evening, but often it’s leftovers, or a simpler version of dinner. Ben can make some amazing dishes and is super-helpful to take over at dinnertime now, but he’s an on-the-fly cook, making it up as he goes along and not planning ahead or worrying about a well-rounded meal.

And last night (gasp!), I was on a long blogging streak so Ben took charge of “dinner” and served us all fresh cookies, warm from the oven. Nice. Well, it is Christmas break. I guess we can call that the excuse.

I haven’t given up making whole-grain breads from scratch. That’s important to me, and I can squeeze it in a few times a week. And I still make dinner some nights.

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In fact, one night I helped Ryan multi-task making dinner AND Christmas cookies!

But, at least for now, daily, complicated cooking from scratch isn’t the top priority. If that’s the hardest thing I have to let go, I’m pretty sure I’ll be just fine.

We are- and try to be- House Upon a Rock.

 

Sunnybrook Farm produces (Summer and Fall 2015)

From those beautiful February days of planting, we did have some production at Sunnybrook Farm.

Ryan was a terrific steward over his precious pepper plants and harIMG_20151125_202333528vested a horde of jalapenosIMG_20151107_112929302!

We turned them into jalapeno poppers, dip, soup, and froze them to use all year.

 

 

 

 

 

Our Moapa squash seeds, a local cultivar that I use like pumpkin, also gave us an abundant harvest.

Rebecca won a “carving” contest at Halloween with her Mr. Moapa.

Mr. Moapa squash

 

 

At Thanksgiving, Ryan was a trooper cleaning out all the seeds and goop so I could turn Moapa squash into pumpkin streusel squares (yum!) and a side dish.

 

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And, of course, not pictured here is the often-overwhelming zucchini harvest. I think we had so much that it wasn’t fun anymore, so no pictures. 🙂 We also enjoyed some delectable tomatoes, but they never last long enough.

It’s always a joy- and a bit surprising- when we have gardening success!! We’d like to think we are somewhat self-reliant, though we still have a long way to go…

We are- and try to be- House Upon a Rock.