>Seeking the elusive balance

>Regular readers know that I’m in the midst of an extremely stressful school year. Health issues in September made that even harder. I usually de-stress by gardening, visiting the farmers’ market, and then cooking or canning what I harvest and buy. While on crutches, playing in the kitchen wasn’t an option. Walking around downtown to buy fresh food wasn’t in the cards, either.

Seeking balance is tough. I’m recovering from the bout with gout, and my feet and ankles are slowly but surely regaining strength. I’ve learned to avoid the worst of the bullies at school (yes, some of my coworkers are nasty). Nightmares about school disturb my sleep or wake me in a cold sweat with a tension backache.
I make lemonade with the lemons I’ve been given by writing grants, procuring books, and preparing a DonorsChoose.org project that will benefit my neediest students.
A recent weekend showed the challenge of successful balance.
Spreading compost on the gardens takes strength, risks injuring weak ankle and sore back. But it feels so good, so productive, and sets up for a successful spring planting. What to do?
I always bring home a bag full of schoolwork. Bringing out these papers and projects takes time and concentration and risks taking my train of thought to scary-stressful tangents. A stack of math or science papers can send my blood pressure sky high, but this work has to be done. What to do?
The family needs to be fed, the blog needs updating, and there’s laundry to wash, dry, fold, and stash. Well? Now what?
Balance. I drafted the bulk of a math project, a summary and plan of a recent geometry unit for a math training institute I started last summer. With a focus on the task at hand (and the washer and dryer running while I worked), I created a strong rough draft that will need only a few additions and revisions Monday before the class meets on Tuesday.
Then I grabbed a shovel and went to play in the dirt. Now I can stand and contemplate with pride the compost and soil on top of the barriers on the mint bed. After a few months under the snow and ice, this section will be available for better use in the spring. I stopped after this (three wheelbarrow-loads of compost was enough shoveling for the day) and went back inside.
More laundry: wash, dry, fold, stash.
Updated blog, planned more posts for later in the week, knowing I’d be in meetings at least three days after school and have limited blog time.
There was more, and Chuck kept wondering why I didn’t stick to just one project. Alternating physical and mental and emotionally-charged tasks helped keep me balanced. And after that, taking a break by the fireplace and doing a little recipe research helped plan for decent healthy eating later in the week. That’s another good time investment; takes pressure off to think, plan, and cook at 4:30 after struggling to teach in a rough environment all day.
Balance? I might never achieve the elusive goal. Maybe someday I’ll reach that point. For now, what I’m doing can only help keep the effects of major stresses at bay.

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>Dunkin’ Donuts Coffee

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Me and my big mouth. I mentioned the latest product review for my blog and the lovely package (pictured below) that had just arrived in the mail.

Minutes later, I was surrounded by fellow coffee-loving teachers suggesting that I really needed to expand the pool of taste-testers. They offered the art teacher’s coffeepot.

I gave in.
The vanilla nut flavor made a home in the school office with our incredibly more-than-competent secretarial staff. They’re wonderful people, and they’ve helped me out so much this year that there’s not enough coffee in the world to say thanks. After I made a couple of pots of vanilla nut at home (I had to try it out myself, of course, or where’s the integrity?) I delivered the rest of this delicious blend to the divine Ms. M and superior Ms. K.
The mocha mint flavor tastes like Christmas. The first time I made it, I kept looking outside and expecting snow, not leaves awaiting my rake. I felt like wrapping presents and decorating the tree. I shared about half of the package with my teacher friends, but I’m setting the rest aside for December. They had a similar reaction, invoking statements like “I think I’ll go home and find my Christmas music!”
Pumpkin Spice is perfect for November. Harvest-style flavor, just sweet enough, and an aroma that brings Thanksgiving into my home – what more could I want? Well, someone to clean up after the turkey is carved, maybe, but I’ll settle for Pumpkin Spice Coffee for now. The P.E. teacher was especially excited to try this flavor because she had seen it in the grocery store, but didn’t want to buy a full bag until she knew it was good. Well, now she knows.
My professional colleagues understand the role of a good cup of coffee in maintaining teacher sanity. I predict more of these lovely blends will find their way into our school building’s coffeepots.
I wrote this review while participating in a blog tour campaign by Mom Central on behalf of Smuckers and received necessary products to facilitate my review. In addition, I received a gift certificate to thank me for taking the time to participate. All that and a chance to share with my friends, too – now that’s the holiday spirit. Thanks, Dunkin. Thanks, MomCentral. I hope your holidays are delicious and enjoyable.

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>And another salsa!

>Every day a few more tomatoes ripen in the kitchen. I didn’t have enough to make the canned salsa from last summer (don’t even suggest I buy those wimpy grocery store tomatoes to fill in), but I did have enough for a basic refrigerated salsa. When Chuck and Amigo woke up Sunday morning, they smelled chili in the slow cooker and salsa cooling on the stove. They almost (not quite) wanted some for breakfast.

Tomato Salsa Dip

1 small to medium onion, diced
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
4 ripe tomatoes, cored, peeled, and diced (mine were small, so I used 7)
1 cup tomato juice
2 teaspoons dried hot red pepper flakes
5 Tablespoons red wine vinegar
2 Tablespoons brown sugar
2 teaspoons cornstarch
4 Tablespoons water
Directions:
1. Warm the onion, peppers, tomatoes, tomato juice, hot pepper flakes, red wine vinegar, and brown sugar in a saucepan.
2. Mix the cornstarch and the water and add to the simmering salsa.
3. Stir until thickened. Then remove from heat and allow to cool.
At first glance, this salsa looked watery and overly chunky. I considered taking one third or even one half of the batch and putting it through the food processor for a little thicker, more blended texture. Chuck, however, objected. He thought it looked just right the way it was. So… since he and La Petite are the major consumers of salsa in our home, I decided to let it be. I can always blend it up a bit later if they change their minds.
Based on a recipe found on http://www.food.com/ by following terarecipes on Twitter. When it comes to cooking, the Internet is a great resource.

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>Just another recipe contest?

>The email from administration had potential.

Subject line: “New and Exciting Opportunity!” and I knew it wasn’t spam.
In the body of the email:
“The USDA is challenging school nutrition professionals, chefs, parents and interested community members to create tasty, healthy, exciting new recipes for inclusion on school lunch menus across the country.”

Has anyone spotted the omission yet?
So I thought “Recipes. School. Community garden. Local influences. Dairy – grade level curriculum. This has potential.” So I went to the web site to find out that each team would “…develop, document, and prepare at least one healthy recipe in one of three categories (Whole Grains, Dark Green and Orange vegetables, or Dry Beans and Peas). The recipes get tested in a school cafeteria, then sent on up the ranks until a final cook-off.
In the details, I found out that each team had to include “…a chef, a school nutrition professional, at least one student…, and at least one parent or community member.”
Ahem.
I’m only a teacher. I don’t count. Students spend more time with me than with any other school professional. I supervise their snack times. I teach the health curriculum. I implement energizers to get them up and moving. I participate on the community garden committee, send home the annual state-given pine trees with advice for planting, and more. Despite my gardening experience, a growing interest in the locavore philosophy, recent ventures into the realm of canning, and skills in contest & grant writing, I’m only a teacher.
And this USDA school cafeteria recipe contest doesn’t include teachers.
I guess the kids in my school will never get to taste my salsa or my orange marmalade.

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>Pants, Pants, Pants.

>Shopping for Amigo’s clothing is not fun.

Maybe that’s not a strong enough statement. It is A PAIN IN THE PATOOTIE to shop for Amigo’s clothes, whether he is on the shopping trip or not.
I bought pants for him last summer and brought them home; did him a favor by bringing them home so he didn’t have to go to the store. He swore the entire time he tried them on.
We went to the shoe store. I let the store staff handle him, knowing he’d be more polite to them than he would be for me. While they helped, I found a pair for myself. Amigo made it to the car, then threw a tantrum that I had blown the routine by daring to buy a pair of shoes not on the list.
I quit. I said “No more!” Chuck is now in charge of try-ons and shoe trips. I will order or pick up clothes as needed, but I will not deal with the verbal abuse any more. Asperger’s or no Asperger’s, this is not acceptable. If Amigo can’t handle it with Chuck, we’ll start taking him to the store and shoving him into the dressing room on his own. It’s called a Natural Consequence.
I ordered pants for the young man and got phenomenal bargains (thanks to Kohl’s and Mir @ WantNot). Chuck handed them to Amigo this morning during the Saturday morning Public Radio listening routine, and lo and behold – all four pair fit.
Deep sigh of relief. I cut the tags off and dropped them in the wash. One set of tags was actually fun.
“So you’re interested in (insert brand here)? Nice move. You’re obviously smart, confident, and know what you want in life.” Since I made the purchase, not Amigo, I’ll take the compliment and conveniently set aside the fact that I bought them largely because of the sale price.
“Relaxed fit: the technical explanation — We made this to look relaxed, not fitted.” Yes, that’s Amigo’s preferred fit. Relaxed.

Care advice: “Love your neighbor. Eat more greens. Cheer up; it might never happen. Wash this when dirty.” And on the inside of this tag: “(Insert brand name here) has been in the Helps-You-Look-Good business since 1948. We know what we’re doing. People in magazines wear this stuff. Fashion people, sporty people. People who don’t have to wear a suit everyday. So, we know it works.” I can’t see Amigo – or Chuck, for that matter – ever working a suit & tie job. This philosophy works for both of them.

And the final tag in the series discusses the various uses for these pants. “Suitable for: Training, Napping, Eating, Driving, Sports, Whatever.” Works for me.

Why am I wasting these on my ungrateful offspring? I think I’ll buy a pair for myself.

This is not a paid post. If you’re savvy enough to do a phrase search for some of they key parts of these tags, you might find out which brand I bought for the ungrateful teenager. Go ahead; click on the Swagbucks button in the right sidebar, register, and then search. You’ll make my day.

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>Lifelong Learning

>The best teachers are lifelong learners.

At a staff development session the other night I was struck by the observation that none of us were new; every teacher in the conference room had at least 10 years of experience. Several had earned Masters’ degrees in education. We were all there to learn a developmental method of teaching word study, phonics, and spelling.
I learned a great deal. And as I left I wondered, where were the newbies? The rookie teachers, the ones who could implement this immediately and never look back at a spelling textbook in their entire career?
Unfortunately, we’re seeing a trend in recent graduates. They know it all. One, two, or three years into their careers, they know more than the reading teachers. They know more than the literacy coach, the professor who comes in for our collaboration grant, and the more experienced teachers.
Brand new teachers have several advantages: energy, enthusiasm, knowledge of recent brain-based teaching theories. They don’t, however, know more than the experts. And they certainly don’t know it all.
Maybe I should start thinking I know everything. It sure would be easier, wouldn’t it? I wouldn’t have to keep learning, spending time and energy and even money to find new ways to reach more children.
Nope. That last statement said it all. Finding new ways to reach more children is the reason teachers keep learning. I think I found my answer.
Now I’ll just watch and wait for the newbies down the hall to realize this, too. Maybe we can carpool to the next class in Words Their Way.
Or not.

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>The mint that took over the world

>I enjoy my mums. They are such tough little flowers; they keep on going into November most years.

I’m not nearly as fond of the mint that grows like wildfire next to the mums. It tries to infiltrate the mums. It spreads in between the lilies and the daffodils. It smells good, but it is a very aggressive bully of a plant!

Enter the resourceful Daisy. Dirty cardboard, big bags from bunny litter, large pieces of thick non-recyclable cardboard and layered paper.
Next: convince Chuck to help. Dig out as much mint as possible. Cover area with paper layers and cardboard. Toss a layer of gravel on top to weigh it down. Later, when there’s time, I’ll bring up a wheelbarrow load of compost and/or dirt to cover the paper and gravel. Next spring there may be a few sprigs of mint coming up, but I can handle those.
That’s what mojitos are for, right?

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>Putting the garden to bed for the winter

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It looked like this at first. Deceptive, really; the air was quite cold.

Then I pulled out all the stops, er, stakes and supports and put them in a safe and sheltered place next to the garage. The rain barrel is already off the cinder blocks.

Without their supports, the tomato plants looked like this — sprawled across the ground, no strength left.

Don’t worry; I picked as many tomatoes as I could before this. A few random and hardy zucchini, too. We’ll be eating fresh for a while longer.

It’s a bittersweet time, putting the garden to bed for the winter. It’s the final end of one season and the beginning of another, and the waiting begins until we can plant again in spring.
Goodnight, tomatoes. Goodnight, zucchini. Goodnight, peppers. Goodnight — oh, all right, I’m done.
Cross posted from Green Spot-On, where I am a regular guest on Mondays.

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>Another Apple Crisp

>It’s election day. Chuck is driving a live truck to cover a candidate’s victory/defeat party. Amigo is at his boarding school, and La Petite is out of town, too. It’s just me and the news reports.

Readers, you know me. When the going gets tough, I blog and I bake. Apples are in season, so a pan of apple crisp was in order. I added a little rhubarb – the last of the season – too.
Autumn Apple Crisp
from Food to Live By; the Earthbound Farm Organic Cookbook

4 pounds (about 10) small, tart apples, peeled, cored, and cut into 1/4 inch slices
Juice of 2 lemons
1 cup flour (the book recommends whole wheat pastry flour; I used half all-purpose, half whole wheat)
1 1/2 cups firmly packed brown sugar
2 Tablespoons ground cinnamon
8 Tablespoons (1 stick) butter, softened
vanilla ice cream or whipped cream for serving suggestion, optional
1. Position a rack in the lower third of the oven and preheat the oven to 375 degrees F.
2. Place the apple slices in a 9 by 13 inch baking pan. Add the lemon juice and toss to prevent the apples from discoloring.
3. Place the flour, brown sugar, and cinnamon in a medium-size bowl and whisk to blend. Add the butter. Using your fingers (or a pastry cutter: worked for me!), blend the butter into the flour mixture until it resembles coarse meal. sprinkle the topping evenly over the apples, but do not pack it down.
4. Bake the crisp util the apples are tender when pierced with a fork, the juices bubble up around the edges of the baking pan, and the topping is crisp and brown, 40-50 minutes. Serve the crisp hot or warm with vanilla ice cream or whipped cream, if desired. Coffee on the side, of course.
By the way, eating the opponent? Green Bay played the New York Jets. Chuck made a seafood chowder on Saturday, and we had bagels for breakfast on Sunday.

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