I know I haven't finished up with our trip pictures, and I know you know there is a load of wedding up next, but we are transitioning into the next thing already and I'm needing to pause in the chronicles just long enough to say...Hi. We're home.
So, today my oldest child, my twelve year old stepped foot inside a public school classroom for the first time. Gasp! And she lived to giggle about it. And yes, she is still eclectically unhomefreerangeschooling, it's just that this episode includes lockers and class bells and a morning art class in the best room in the building (sky-lights and shelves full of art supplies!). In Ohio you can partially enroll and take up to two classes and still be considered a homeschooler, so after talking about it for a year and a half, here she is, walking up the hill to the middle school every morning this fall. I'll let you know how it goes...
I'm suffering from a bit of anti-climax after our awesome trip. Ohio in August is muggy and hot and our house is dirty and cluttered and all of the bills are due. You know the feeling? It helped that friends stopped by for big hugs yesterday. It helps that summer nights in Ohio are gorgeously loud and alive with insect chatter; I never realized how quiet the west is without the cicadas and crickets. It helped that Jen left me a pile of eggs to come home to and brought me homemade butter today. Ah, and a new recipe has me humming...thanks to my sister-in-law, who dug it out of an issue of Mary Jane's Farm, here is what I get to eat when my family orders our favorite pizzas that I can no longer eat, and I'm happy to report that it is delicious.
Cauliflower Pizza Crust (for one personal pizza)
1 head of cauliflower - wash, cut, and "rice" in the food processor
- roast on a pan at 425 for 10 minutes - cool - drain in a colander lined with a dish cloth and then squeeze out all of the liquid.
Mix with the following:
1/2 cup or so of grated parmesan cheese
1 TBS seasoning - I used oregano and basil
salt & pepper
Smoosh it out onto a baking sheet lined with parchment paper and roast for 20 minutes (or until brown). Carefully flip it over by lying another piece of parchment and another pan over the crust and turning the whole thing over. Peel the old parchment off (is this obvious?) and put in the oven for another 10 minutes. Pile with toppings - tonight was pesto, goat ricotta, carmelized onions and cherry tomatoes OH MY GOODNESS - and pop back in to melt the cheese.
Voila, so delicious. I think it would also make good flat bread for dipping, or maybe breadstick-like-things.
I promise to deliver on the rest of the trip report; I just needed to pause and check in on Today.