It seems to me as I look back on my life, that God has given me many opportunities to walk in other's footsteps, one's I wouldn't have chosen, necessarily, or one's I wouldn't have even imagined. Right now I am learning to empathize with the working mother. The one that doesn't have a choice to stay home at this time, the one that needs to work. What a difficult struggle this can be. I have been working almost 12 hours a day for 2 weeks now, and I haven't seen much of my boys. I've been going through small withdrawals, missing the time we've had before. The time in Hawaii that I was able to home school them is priceless, even more so now that I have to leave them more than ever before. The juggle to stay connected to family and not get lost in "work" is a real one. You have just so much energy a day and so many things that need it. I have real troopers for kids, and they have been so understanding, considering, and we'll be OK, but I miss being that stay at home mother. That is a gift. I remember many years ago talking to someone close to me who was a working mother and her sharing her thoughts with me concerning how separate she felt at church from the moms who were stay at home moms. I have often thought about this and wondered if we do treat each other different depending on our circumstances or our choices. Are we including all our sisters in the gospel into our lives, or just the ones we feel are like ourselves? Just a question I thought I'd put out there. I don't know the answer to that one. I'm sure it happens, but it's all individual. I am grateful for the chance to "see" from a different pair of eyes.It's been so cold here. I believe 4 degrees was mentioned a few times. I am anxiously awaiting a new coat that I finally ordered. I miss those "cold" days in Hawaii!! HA! Hot chocolate in 65 degree weather? Bring it on! The boys have had fun in the snow and playing in our backyard. I love waking up and seeing the trees frosted with snow and the squirrels scurrying in and out of their holes. It's peaceful.
I've loved working in the same place as Les. I love knowing he's there and that we are on the same team. He's so easy to be around and has been so encouraging and supportive to me. How did I get so lucky? He's not off to Iraq for at least another month, so we still have some time to be together. I know we are in Heavenly Father's hands. (I can't believe how bendable I've become.)
The girls at the school have been great to work with. I have more and more of them coming into the kitchen to help me cook. They like to look through my ipod and see if there is any "good" music on it (all in my opinion!!) and they have spontaneous dances while they are working. This week I had a Greek Dinner and it was a HUGE success. I thought I'd post the recipes for those of you who want to try it. I was happy just smelling as I was cooking. Imagine the tasting!!!
Souvlaki:
1 lemon, juiced
1/4 c. olive oil
1/4 c. soy sauce
1 tsp. dried oregano
3 cloves of garlic, crushed (I added more)
4 lb. pork tenderloin, cut into 1 inch cubes
2 med. yellow onions (or white), cut into 1 inch cubes
2 green bell peppers, cut into 1 inch cubes
2 yellow bell peppers, cut into 1 inch cubes
2 red bell peppers, cut into 1 inch cubes
In a large bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onion, and peppers, and stir to coat. Cover, and refrigerate for 2-3 hours.
Preheat grill (oven at 375) for med.-high heat. Thread pork, peppers, and onions onto skewers (if using wood skewers, soak them before using).
Lightly oil grate (or baking sheet). Cook for 10-15 minutes, or to desired doneness, turning skewers frequently for even cooking. Servings: 12
Mediterranean Potato Salad
2 lb. small red potatoes, cut into 1/4 inch slices (I halved, quartered, than halved again)
3 c. water
1 small red onion, thinly sliced and separated into rings
1/2 c. pitted Greek olives
1/2 c. oil-packed sun-dried tomatoes, undrained, chopped
1/2 c. minced fresh parsley
1/3 c. pine nuts, toasted (I omitted this)
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. sun-dried tomato salad dressing (vinaigrette)
1 pkg. (4 oz) crumbled tomato and basil feta cheese
Cook potatoes unto tender. Drain and rinse in cold water (stops them from cooking more).
In large bowl, combine potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. Let stand at room temp for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers. Yield: 10 serving
I served this with some hummus and sliced pita bread and it was a hit. Let me know if you like it.
Landon's recommendation for a great book series is "Ranger's Apprentice" by John Flanagan. there are 8 books so far and he is eating them all up quickly. Number 6 is coming out in August in hardback. All are out in paperback form now.
A book I've had since Mitchell was a little boy and have read to all of them is "Whitefish Will Rides Again" by Arthur Yonkers. I love funny western stories and this one is a perfect example! I love the story and the illustrations are charming and funny. (Remember to read with your best Ol' West accent!)
Check out my last post if you haven't already. It's worth a laugh!! A fellow West Virginian told us about it.
