Things here are good. At this very moment we’re receiving the first few inches of our only major snowstorm this winter season – a welcome event. Finally it’s feeling like a normal winter with snow on the ground. The girls are excited to play outside in it and I love the way all of nature seems to quiet down and hold its breath as the snow comes. It makes me want to quiet down too. There is a small voice inside of me that wonders if we’ll get all of our snow late in the season and perhaps it will delay the much-needed chicken coop construction project I’ve assigned to Jeff this spring. But if that happens, we’ll make do the best we can.
School vacation week came and went with much activity for our family. We visited with so many friends and took the entire week off from any sort of formal homeschooling activities. Now we are eagerly settling back into our routine. The girls have been so kind and helpful lately. They’re eager to learn, happy to do the work I ask of them, and they look forward to new experiences. The energy in our household varies over time and right now it is so positive, so light and steady, so pleasant. I can’t say that it’s ever been this easy and enjoyable. The girls are each ready to turn a year older and they are both acting so mature and responsible. ‘H’ turns 5 in 9 days, and ‘A’ turns 7 in a little over a month. They’re still young, creative and energetic children, and are developing the qualities that will take them into adulthood such as respect and self-respect, responsibility, helpfulness, and empathy.
There is one thing I wish they would grow out of a little more quickly: their finicky eating habits! I get so disappointed when I spend time cooking meals that I hope they will like and they turn their noses up. Because of ‘A’s food allergies, I am always on the lookout for recipes that don’t include dairy, eggs, nuts, corn, peas, raw vegetables or raw fruit. She doesn’t eat meat, so that adds another layer of limitations. To make it even more challenging, the girls don’t have the same taste palate, and things that ‘A’ likes are considered “gross” by ‘H’.
When I do find things they both love to eat, I get very excited. I made millet muffins for breakfast yesterday that were a hit with both of the girls. The recipe is adapted from Heidi Swanson’s Super Natural Every Day cookbook. I used a combination of whole wheat and white flour, swapped out a flaxseed & water mixture for the eggs, rice milk for yogurt, canola oil for butter, and left out the lemon juice. You can find her recipe at this link, page 3 of the pdf. Here is my version:
Millet Muffins (dairy & egg-free; if you use corn-free baking powder, they are corn-free as well)
1/2 cup whole wheat flour
1 3/4 cups all-purpose flour
1/3 cup raw millet
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup rice milk
1/4 cup water mixed with 2 Tablespoons ground flaxseed
1/2 cup canola oil
1/2 cup honey
Preheat the oven to 400 degrees F. Prepare a 12-cup muffin tin with liners or spray oil.
Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Make a well in the center of the dry ingredients and gently add the wet ingredients, stirring just enough to combine them. Spoon the batter into the muffin tins (I use an ice cream scoop for this). Bake for 15 minutes until lightly browned. Let cool in the pan for 5 minutes.
These muffins are delicious straight out of the oven and they sweeten up as they cool.
:: ‘A’ has been enjoying working with polymer clay ::
Happy Wednesday to you!