I Love "4"

I remember talking to a friend once about how much we enjoyed our children being "4".  I was thinking the other day about the stage Kate is in and how much I love it.  And, of course, she's four.  

I love that she's grown out of the fit-throwing stage.  She's old enough to reason with through words and logic.  She has certainly improved in the art of bargaining herself, but for the most part, she understands why we sometimes say, "no."  

The best part about "4" though, is that she's not yet too grown up.  She still says such funny things.  Like yesterday, she wanted some cereal and asked for "Special Bouquet," which I took to mean "Special K."  When something like this is said in our house, it sticks.  And it makes me smile.

The other day I was asking her about something she had learned at church and she went on and on about it.  I could tell it was something that really made an impression on her.  At the end of her detailed explanation I asked her how she had felt during the lesson.  She responded, "My heart felt warm and cozy, like it was wearing slippers."   She's so sweet.

She drew this picture of our family under a rainbow.  I think my smile is the best (I'm the second from the left).  And the little guy on the end?  All by himself?  That's Eli.  She's pretty sure she's going to marry him so she put him in the family picture.  He's "way over there" because he's chasing us, but can't catch us.  

Let's keep it that way.  She's staying four forever.

School Clothes

One advantage to homeschooling (I guess some may consider it a disadvantage) is that we can wear what we want to school.  And some days it may be pink satin pajamas and witch hats.  And "the teacher" may or may not wear sweats.  

Kate wanted me to add that she gets to write love notes at school.  I sometimes print writing worksheets for them and I'll let them make up the sentences they want to write.  This was the phrase of the day:

Anna Banana

SIX!?  I don't know how she's survived us this long.  Really, it was only yesterday she was being placed in my arms, all bundled up with shiny, blinking eyes.  What a pleasure it's been to see her grow into the sweet, imaginative girl she is now.  

Today she was skipping down the sidewalk telling me all about her grand plans to open a dress store someday.  She would make the dresses...oh...and jewelry to match.  Climbing into the car she turned and said, "Mom, you'll have your own special door to come into my store.  And everything for you is free."  

Oh, how I love her.  Life these last 2,222 days have been great because she's been in them.

January Recipe

I love new beginnings.  New years, new weeks, new places.  Opportunities to leave old habits behind.  Like Anne Shirley said, "Tomorrow is a new day, with no mistakes in it."  

And so I'm sharing a recipe, under the assumption that I am not the only one who has resolved to eat a little better than I did over the holidays.  I'll call it a "January recipe" because come February, there is no refraining from sugar cookies adorned with pink frosting and red hots.  So, here's to January!

I actually got this recipe from the Everyday Food Mag (thanks Joni!)

Whole Wheat Pizza Dough

1 1/2 c. warm water

2 packets active dry yeast

1/4 c. olive oil

2 Tbsp. sugar

2 tsp. coarse salt

2 c. all purpose flour

2 c. whole-wheat four

Place water in large bowl and sprinkle with yeast.  Let stand until foamy.  Brush another large bowl with oil.

In bowl with yeast, add sugar, oil, and salt.  Stir in flour until a sticky dough forms (I used a mixer...is that cheating?).  Transfer dough to oiled bowl; brush top of dough with oil.  Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.  

Turn dough out onto a well-floured surface.  With floured hands, knewd until sooth, about 15 seconds.  Divide into two balls.  

**I used one of the balls to make two small pizzas.  I divided the other ball into three smaller balls, formed crusts and then froze for later use.  The recipe says you can freeze for up to 3 months.  Bake from frozen.

For our pizza I just chopped up tomatoes, added olive oil, garlic, a little balsamic vinegar, salt and pepper.  Brush the dough with some of the oil/vinegar mixture.  Then top with tomatoes, leaving most of the juices behind (or your pizza will get soggy). Thinly slice fresh mozzarella and place on top.  Sprinkle with fresh, chopped basil and bake at 400 for about 12 minutes....until cheese starts to bubble and turn golden.  Enjoy!