School started last Wednesday. I bought my kids each a pair of Converse All-Stars, mostly as a bribe so my younger two wouldn’t complain about the uniforms this year, and also in a gesture of celebration. I loved going back to school when I was little, and I wanted the new shoes to help them get excited, too. The first day of school is, after all, the best day of the year, and they should get to be at least half as thrilled as I am.
After we had our breakfast of Peach and Raspberry French Toast (the recipe will be in the cookbook next year), took pictures on the front porch, and I dropped them off at school, I called my mom. I heaved a they’re-finally-back-in-school sigh. She gave me an empathetic cheer, and then reminded me she always used to spend the first day of school crying.
She back-tracked of course, telling me I have it harder (I’m a single mom), and I have a crazier life (I work), yadda, yadda, yadda. Whatever, she was just a better mom. I know it.
Despite my mom’s reluctance to have us back in school, she always made an effort to make the back to school time a happy transition, whether it was spending more money than she could afford on new clothes so we would fit in with our classmates, or setting up a homework table after school with mini Snickers and Milky Way bars as rewards for getting our work done.
Phew! I’m back! Again! Our life seems to be a series of moves, which means absolute and utter chaos. Thanks for being patient! We have nearly settled into our second place this summer, and I feel like I can finally breathe a little and write on the blog again.
Tomorrow, the kids go back to school, and that means we’ll all be getting ready for our Bake Sale Week on sophistimom, which starts the first week of September.
A few months ago, Kashi sent me some cereals to try out, and asked us to write about our favorite one.* This is what I had to say about it:
Writing a cookbook truly has been a family endeavor—whether it was posing for photos, coming up with recipes, testing, or tasting—everything involved required the help of each one of my kids.
Because my book focuses on family celebrations, most of the food we’ve been tasting and testing hasn’t been exactly healthy.
I love Kashi’s meals in the frozen food section, especially the Mayan Harvest Bake, so when they recently sent me a sampling of their breakfast cereals, I was excited to try something new that would be both nutritious and at the ready while I finished up the last bits of my cookbook.
Our favorite Kashi cereal is the 7 Grain Flakes & Granola with Black Currants & Walnuts. It’s slightly sweet and fruity, which my kids appreciate, and I love the fact that it has two grams of soluble fiber per serving.
We like to serve it on a bowl of plain Greek yogurt with a spoonful of homemade blueberry jam.
*Since I originally wrote this copy, my daughter has taken a strong liking to Kashi’s GoLean Crisp! Cinnamon Crumble. She eats it by the handfuls all day and says, “It’s just so good.”