Week 30: The Sweet and The Sour

What's new?

Good Morning, all! Posting a day early this week, as we are headed up to the great Pacific Northwest, where our hearts are rooted deep in the moss-covered forests and where the smells of smoking salmon and never-quite-dried-out soil permeate your entire identity. A welcome getaway, after Week 30 hit us like a ton of bricks with the Praxis for Middle Grade Science. I am pretty sure I will have to retake that test, having guessed on 70/93 questions that decided to be all graduate-level chemistry and one biology question. Most of the content was not what the study guide eluded to, so really, I have no idea what my plan will be for the retake. I will know my score in 10-30 days, but I really am not being humble when I say that I don't even want to look. You know it is bad when you are praying for physics questions. Just please let there be a physics question. Or an earthquake. Or please let this be just a bad dream that I get to wake up from so I can start over. Yep. So that's that. And guess what? There are no start-overs in big kid world. You just have to keep moving forward. Breathe. Eat jars of salsa. Catch bugs with son. Lay in the grass. Sigh heavily. Watch the sun set. It won't look so bad in the morning, right? :) 

"What lies behind us and what lies ahead of us are tiny matters compared to what lives within us."
Henry David Thoreau

Thankfully, aside from that experience, Week 30 brought to Kansas, for the first time ever, my Mom (and Henry's Amma). Henry and I were so happy that she could spend some quality time here, and her presence was such a comfort to me. 

Speaking of comfort, here is a deliciously-sweet comfort food recipe that we tried and loved this week, straight from my Goosberry Patch 101 Homestyle Favorites cookbook. The original recipe was submitted by Sandie Pfeiffer, but I made a couple of slight modifications that made my Mom and I want to eat this for breakfast, lunch, and dinner:

Broccoli Cauliflower Salad
1 head of cauliflower
2 small bunches of broccoli
1 cup mayo
2 tbs sherry cooking wine
1/3 cup sugar
1/2 cup maple-cayenne pecans (my own recipe, but you could use any candied nut)
1/2 cup finely chopped raisins
6 slices crisp bacon, chopped

Mix mayo, sherry, and sugar together. Set aside. Combine everything else into a large bowl. Add dressing mixture; mix well, and chill before serving. The original recipe called for 1/2 cup of chopped red onion and plain pecans (not candied). It also had you use 1/2 the quantity of broccoli/cauliflower and 10 slices of bacon, rather than 6. I love mayonnaise and see absolutely nothing wrong with egg, canola oil, and vinegar, which comprise mayonnaise. You could use Vegannaise instead, or omit, entirely, and this would still be tasty. Also, the original recipe called for red wine vinegar, rather than cooking sherry.   

Other Week 30 newness:

• New children's fiction. Mom brought a new Jane Yolen book for Henry, which he loves. The artist is Kelly Murphy, and her little monsters are adorable and fun! Romping Monsters, Stomping Monsters is a sweet addition to our library.

• New art. Mom also brought some new art, and it is quirky and beautiful; cheery and complicated. It is by a Swedish artist done with a mixture of watercolor and pen and ink. Just what I needed! I am getting it framed right now but will include a photo as soon as I have it back.

• New wine. One of my girlfriends here on Post left a sweet and very thoughtful goodie bag on my doorstep on test day, and inside was a wine I had not previously tried: a Sweet Red (Woodbridge 2011). Has anyone had this? It was extremely sweet! Even more so than a Gewurztraminer. I would classify this as a light dessert wine, for sure. Mom thought it would be good with spicy barbeque or Thai food, and I concur.