“You’re a Little Crazy…”

As any one with a grade school student these days knows, homework is the norm.   Back in the Dark Ages when I went to Kendall School, the only homework came in 4th or 5th grade with a book report, diorama,  or a subject report.  Now though, Jack has received a weekly packet of worksheets since kindergarten.  Ironically, the homework packet doesn’t seem to help the student expand his/her thinking skills but instead becomes the ultimate test of a parent’s perseverance and powers of persuasion.   (Say that ten times fast!)

Today, since Jack had cub scouts after dinner, I was determined to have him get a couple more of his pages done right after school, as the packet is due on Friday.  Having developed motivational techniques after many failed homework sessions, I was prepared with the high-fives, “way-to-go-buddy’s” and “you’re just about done for today’s.”   In quite an impromptu move, today I added a victory cheer and dance when our pages were finished in a timely, hassle-free manner.  It went kind of like “Yeah, eh, wahoo, you finished your homework” with an added upper arm and hip move timed to the lyrics.  He ignored my many  invitations to join in the celebration, but rather held his head in his hands.  When I asked if he thought I was crazy, he replied in a patient, quiet, kind voice: 

“You’re a little crazy, but I still love you.”

 

First day of 3rd grade

To celebrate, then, in a way that won’t embarrass my son, I decided to share with you one of his favorite recipes I make.  It’s a baked omelet that is great for breakfast, brunch or even dinner once in a while.  It’s perfect if you have some leftover ham to use up.  I should warn you, I omitted a called-for 3/4 tsp. salt since the ham and the cheeses leave it salty enough for our tastes.  Also, I halve the recipe for our family of three and bake it in a 8x8 pan for 40 minutes.  Enjoy, and wahoo to Jack today!

Church Breakfast Baked Omelet

1 dozen eggs

1 1/2 cups milk

1 lb diced ham

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2 tbsp dried, minced onion

1. Preheat oven to 350 degrees.  Grease/spray 9x13 pan and set aside.

2. Beat together eggs and milk.  Add ham, cheeses and onion.  Pour into prepared pan.

3. Bake uncovered 55 minutes, remove and serve hot.

Spicing it Up

I love fall!  I love the cool, crisp air mixed with sunny days.  I love the orange, yellow and red hues dotting the landscape.  I love outings with the family to pumpkin patches.  Last year, we found one in Naches that shot pumpkins from a cannon, much to Jack’s delight.  We also bought our first big bag of crisp Washington apples right there from the farm.

Here are some snapshots from last year’s pumpkin patch visit.  Jack was our guest  photographer on the hayride.

 

For me, fall also means harvest foods.  Like pumpkin and apple pie, caramel apples and popcorn, fresh donuts at the pumpkin patch and apple cider.

To wish you a happy fall, I thought I’d share with you a new recipe I just tried for pumpkin bread.  It’s from an old copy of a Cottage Living magazine that my friend Jessica had and I thumbed through. 

This bread turned out to have a wonderful flavor!  And no sogginess that some fruit/vegetable breads can have.  I over baked it a tad, so I would test it every five minutes starting after 55 minutes next time. 

Pumpkin Spice Bread  from Cottage Living, 11/2006

1 plus 2/3 cups all-purpose flour

1 tsp baking soda

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 plus 1/8 tsp kosher salt

1 plus 1/3 cups sugar

1/3 cup canola oil

1 cup plus 1 1/2 tbsp canned unsweetened pumpkin

1 large egg

1.  Preheat oven to 350 degrees.  Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.  (I just used Pam.)  Sift together first 5 ingredients, stir in salt.

2. Combine sugar, oil, and pumpkin in a large bowl; beat at medium speed with an electric mixer until smooth.  Add egg, beating until well blended.  Gradually add dry ingredients, beating at low speed until blended.  Transfer batter to prepared pan.

3. Bake at 350 degrees for 1 hour 5 minutes or until loaf is golden and toothpick comes out clean.  Let cool in pan on a wire rack 15 minutes; remove from pan.  Serve warm or at room temperature.

(If you don’t have kosher salt, try substituting sea salt or canning salt, which are coarse also.)