- Paul Revere's house
- Penguins
- Parker House rolls
- Park with the pond for the ducks (Make Way for Ducklings)
- Palazzo a la Isabella (Stewart Gardner)
- Precipitation, frozen
- Pizza playdate
- Painting playdate
- Perfect bunk beds
- Peruse Cloudy with a Chance of Meatballs
- "Phineas and Ferb"
- Pretend to be Ninjago
- Play DS
- Practice nunchucks
- Party, Wildtree
- Prayer Shawl blessing at church
- Preparing for the Tooth Fairy (again)
- Pot pies, chicken
- Pork and apples
That pretty much sums of the break, which despite the jam-packed trip to Boston, was as unstructured a holiday as we've ever had. And I think it worked for us, this time at least. They got to fill their days as they wished, doing everything they don't get to do during the school year. First grade is hard that way, I think as they still adjust to not having enough playtime. As Sis told us she wrote in her diary, "I don't like going to school, but I go anyway." While that saddens me, I'm glad she and her brother got a week of fun away from school. I think I had almost as much fun as they did.
But I'm back to "work" now, too, with dinner in the slow cooker--Sweet Potato and Chard Dal--plus Daisy, historic house, and cookbook bits to finish.
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Sweet Potato and Chard Dal
1 tablespoon olive oil
1 small onion, minced
1 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon cumin
pinch of chili powder (I used pepper)
salt to taste
1 large sweet potato, diced (I used two!)
1 1/2 cups yellow split peas
4 cups water
1 bunch Swiss chard, washed, chopped, and spun dry
Saute onions in olive oil and cook until translucent. Add spices and cook until fragrant. Place onion mixture, sweet potatoes, yellow split peas, and water in slow cooker and cook on LOW for 6-8 hours. Add Swiss chard about 20-30 minutes before end of cooking and cook until tender. Adjust seasonings.
Kathy Hester, The Vegan Slow Cooker
But I'm back to "work" now, too, with dinner in the slow cooker--Sweet Potato and Chard Dal--plus Daisy, historic house, and cookbook bits to finish.
-=-=-=-=-=-
Sweet Potato and Chard Dal
1 tablespoon olive oil
1 small onion, minced
1 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon cumin
pinch of chili powder (I used pepper)
salt to taste
1 large sweet potato, diced (I used two!)
1 1/2 cups yellow split peas
4 cups water
1 bunch Swiss chard, washed, chopped, and spun dry
Saute onions in olive oil and cook until translucent. Add spices and cook until fragrant. Place onion mixture, sweet potatoes, yellow split peas, and water in slow cooker and cook on LOW for 6-8 hours. Add Swiss chard about 20-30 minutes before end of cooking and cook until tender. Adjust seasonings.
Kathy Hester, The Vegan Slow Cooker
You guys are so creative. I love how you made a bit of a game out of naming all your favorite activities this past week with naming things by starting with the letter P. Sounds as though you guys had a wonderful "winter" break.
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