I need to keep playing with the header to make it fit properly so in the mean time while I change the colors another 12 times and figure out a way to make PepperPaints stand out a little better in the header-pardon me!!

xoxoxox

Kristen

I am on a soup kick lately. I love soup and found a cook book of the same name, LOVE SOUP. I can’t say my family loves all this crazy soup making as much as I do. They are a chicken noodle bunch-but not me. Not this winter. This winter I am branching out!!

KALE AND SWEET POTATO SOUP WITH CUMIN AND LEMON

serves 6 generously (again thinking I have different serving size standards)

2 large leeks-white and light green part

1 large yellow onion

2 T olive oil

1 1/2 tsp salt

12 oz sweet potatoes

1-2 small white or yellow potatoes

12 oz kale

4 green onions

1 bunch cilantro

freshly ground pepper

2 or more cups of veg broth

1 T cumin seeds

cayenne

Coarsely chop leeks and onion.  Saute onion  in olive oil with a dash of salt, when soft add leeks cook stirring often for about 20 mins or until soft.

Meanwhile, peel sweet potato and chop both types potatoes into 1/2 inch dice. Chop kale and combine with potatoes in pot with about 5 cups of water and teaspoon of salt. Bring to a boil then simmer 15 mins (or less)

Add the leeks and onions along with sliced green onions, cilantro and lots of freshly ground pepper. Add as much veg broth as you need to give soup a nice consistency.  Simmer about 10 minutes

Lightly toast cumin seeds in dry pan just until fragrant and then grind with mortar or spice grinder. Stir in cumin and a spoonful of lemon juice.  Add more salt, red pepper and lemon juice to taste

ladle into bowls-add a heaping spoonful of tangy cheese-I used goat  chevre and a heavy sprinkle of red pepper flakes

Excellent!!!

We haven’t been too crafty around here-well Ginger and I haven’t been. Molly on the other hand decided to make a hat on Sunday so she sat down with a measuring tape and paper and pencil and started measuring her head in all different ways and then doubling some numbers and dividing some and even quadrupling some. Asking me what I thought and honestly I had no idea. It really didn’t make too much sense to me but she is touched in that creative,       “I can see things in 3D”, sort of way so I knew she didn’t really need help, just needed to say it all out loud. She was making the hat with several panels, hence all the math.  She used tissue paper to make sort of a pattern and then a quick trip to the fabric store with her money and coupon in hand. She remembered Lina had a hat shaped like the one she wanted to make and thought it might be a good idea to look at hers. That hat was made a little differently than she had patterned. About 30 minutes later she came upstairs wearing this!!! Complete with her first time using the  zig zag stitch for the  eyes. Well done!

As someone that barely sews-Can you tell how impressed I am????

And it fits perfectly! All that real math. She did not use a typical equation or traditional route to get her answers but obviously by the fit, her answers were correct. It’s moments like this that re-enforce my unschooling choices!

I have been spending lots of time reading unschoolers blogs and really wanting to learn more about unschooling. Although we have been unschoolers for a while I am feeling the need to learn more and the need for more support lately. Not because I doubt it but more because I want to embrace unschooling more fully. I feel as though I may have been just talking the talk so to speak. Like giving my kids freedom to make choices with their time, money etc… and then inserting my opinion or worse taking back the control. I am feeling the need for an unschooling boost. So I have been reading Swiss Army Wife,    An Unschooling Life,   Kelly Hogaboom,   The Expanding Life,  The Organic Sister,   Childs Play,  Radical Unschooling,    Joyfully Rejoicing, Organic Learning. Whew! That is a lot of reading!!

But I am so interested in learning all I can about unschooling. I have even been listening to a few podcasts.  So between reading, writing, listening to and discussing unschooling, I have really immersed my self in learning all I can about it. I seem to do that often.  For awhile I will eat, sleep and breath recipes and cooking or raw food or photography or running. I seem to devote all my time to my current passions and then when I feel I have mastered the subject or exhausted all there is to know about soup, or I lose interest and find something else to investigate, I move on.  Often times I come back to the things that interest me although sometimes not.  Sometimes I have learned all I need to on say, how to make my own laundry soap but not really interested in the chemical make up of it. Leave that to the scientists, the people that are interested.

I see my kids acting quite the same way. They fill their time getting their questions answered or their activity, level, or project mastered whether that takes an hour or several days.   Once their needs are met they feel satisfied to move on.  They are setting internal goals and following their own timetable. How appropriate! And how real.  As Molly demonstrated it often involves math and reading or science and history and all those school subjects that seem to continually creep back into our lives as a measure of competency.   Can’t it just be what it is. Can’t it just be Wow-Molly made a great hat without all the educational baggage that comes with it.( For Molly it was this way-she didn’t know she was “doing math” she was just figuring out how to make the hat fit her head.)

I say educational for lack of a better term, school curriculum? I am constantly learning and educating myself as is everyone else in the world every second of every day-yet it often goes unnoticed when it occurs outside of formal school. The term “self taught”  usually comes with a wow factor or a a sense  of  “can you believe he/she learned that on their own?”   Really??? We are all self taught when it comes down to it. Even those who went to school for umpteen years-you didn’t learn everything in school. Some stuff we learned on our own, by following directions, looking on the internet, watching other people and by doing it ourselves.  It is those that earn that self taught label that followed their passions far enough to be accomplished publicly or are making a living at something they loved enough to practice and perfect.

The way that I am pursuing my interests isn’t any different from the way my kids are living their lives-yet no one is looking at me funny. Giving my kids the freedom to learn all the time in their own way, whether it be all crazy, and mixed up front to back or back to front or for two weeks or two minutes is huge. Imagine the possibilities. Imagine if you could spend your time learning  what ever you wanted. In the way that best suits you-reading up on the subject, joining a group, watching movies about it, talking to others that have knowledge on the subject. Really immersing yourself in that topic. Well our kids are doing that every day. And not just in one area because as so often times it  happens that one thing leads to another. So many things are related to another and learning doesn’t happen in a vacuum. It happens in life. And in real life math is not separated from english from science from history. Only in school.

Sorry for the lack of posts but I’ve been having computer issues. Hopefully it’s all fixed now!

This recipe may seem a bit time consuming, but once you make the curry paste it’s smooth sailing! And the curry paste recipe will keep for months in the fridge so next time you want to make this it will be even more simple!

Both of these recipes came from my new favorite cook book FEEDING THE WHOLE FAMILY

Homemade Curry Paste

makes 2 cups

1 cup extra virgin olive oil, 1 lb onion finely chopped, 1/4 cup whole cumin seeds, 1/4 cup whole coriander seeds,       1 teaspoon whole fenugreek seeds, 1 teaspoon whole cloves, 2 teaspoons black peppercorns, 2 Tablespoons whole mustard seeds, 2 teaspoons allspice, 1 teaspoon cardamom, 4 teaspoons ground cinnamon,  1/4 cup turmeric,               2 teaspoons cayenne, 1/4 cup peeled, finely chopped ginger.

whew-that’s a lot of spices!!

Heat the oil and saute the onion until very soft.

While the onions are cooking, grind the following whole spices to a fine powder in a coffee or spice grinder— cumin, coriander, fenugreek, cloves, peppercorns and mustard. Add to the onions along with all the other spices and ginger. Let cook for 5 minutes while stirring.

Store in sealed jar in the fridge for several months.

OK now on to the GREENS IN CASHEW CURRY SAUCE

1/4 cup cashew butter (I made this real quick in my food processor), 1 Tablespoon homemade curry paste, 1 Tablespoon tamari or shoyu, 3/4 cup filtered water, 2 cups quick boiled greens.

Blend cashew butter, curry paste, tamari and water in blender until creamy (I used my food processor)

Combine greens and blended sauce in a pan and gently heat before serving.

I chopped up a bunch of kale, chard and raabini and added it to about 1/4 to 1/2 cup of boiling water in my cast iron skillet with a top on it for a few minutes to steam.

Then I added the sauce.

I had some left over quinoa and added that to the greens and sauce.

I ate this for dinner several times this week. And now that I have 2 cups of homemade curry paste in my fridge, I can just whip this up real quick!

It’s another dull, gray day here in Columbus, Ohio. Almost everyone I have talked to around here in the past few days is ready for some sunshine and Spring weather but according to the calender we have several more weeks of this doom and gloom to contend with. This morning after an additional cup of coffee, I noticed at about 9am that it wasn’t much lighter than at 7am and I was figuring out how many hours until bedtime. I was planning to either sit on the computer all day or take a nap . Then the sun peaked out for a minute and I decided to bundle up and head outside with my camera to at least get some fresh air in hopes that it would wake me up. I only got a couple of shots worthy of posting but a little exercise and fresh air certainly helped get us through the day.

I bet he is wishing for Spring too!

I bet someone is missing this but probably better that they don’t find it now

a little evidence of life

like a crook of an arm or leg

Other than this I’ve got nothing. Not feeling too crafty or too motivated these days. Just feeling like hibernating and drinking tea and eating oranges. So that’s what I plan on doing!

OOps I see it’s been a week since I last posted. We have been busy skiing, cooking and eating and trying out some new homeschool classes. I have been spending way too much time in front of the computer changing email addresses and joining a new blog group (more on that soon).  I hope to post more projects in the coming weeks.

We have been eating this for breakfast and dessert this week. It tastes like a home baked treat but really it is healthy enough to enjoy any time of the day. Or even multiple times!

Apple Crumble

You will need a 9×13 pan and about 10 apples

In a food processor puree 1/2 cup of raisins (I used 1/2 dates and 1/2 raisins), 2 lbs apples (about 10 small apples) with skin on, 1 tsp cinnamon

Line the pan with this mixture

For the crumble process 4 oz almonds, 5 oz pecans, 4oz oat groats soaked 8 to 12 hrs and 2-3 oz honey or agave. Add more dry oats if this is too wet.

Crumble over top of apples.

For the banana ice cream break up 4 frozen bananas into the food processor and blend until they reach a creamy consistency. This will take a while so be patient.

We added 1/2 a scraped pod of vanilla beans and a few squares of dark chocolate for chocoalte chip ice cream. Even my picky, junk food loving, husband like this ice cream!

I have seen many different additions to this ice cream–chia seeds, nuts, fruit–frozen or dried, carob powder or almond butter. I think next time I will add some mint leaves to make a mint chocolate chip.

This ice cream is really smooth and creamy and the banana flavor is not overwhelming at all.

This is so easy it’s ridiculous and so simple that it’s hard to believe it could be so good!

Spinach and ChickPea Casserole

serves 4 (or me two times)

3 Tablespoons extra virgin olive oil

about 2 cups cooked of chick peas

3 large garlic cloves

1 (heavy handed) teaspoon tomato paste

1/4 cup of water

salt and pepper to taste

2 lbs spinach

Pre-heat oven to 400

In large casserole dish/pan heat the olive oil in the oven

In a bowl mix all other ingredients except the spinach

Add to the hot oil

Cover and cook about 15 minutes

Add the spinach, gently stirring it in (you may need to add a bit more water)

Cook until spinach has wilted–about 15 minutes