A Mom’s Year – Page 11 – Creating a comfortable life one moment at a time

August 4, 2017

Sign Advice and Revision Avoidance

We live on the south end of Bainbridge, so to reach town or school or the ferry, we take a road that winds its way up and down through thickly wooded hills and along the western edge of Eagle Harbor. Nestled between the road and the harbor is the Green Light Garage. And in their parking lot is a sign that dispenses wisdom to all who pass by.

The quotations usually tie in to whatever’s going on in the world at the time. Holiday and seasonal quotes usually, but sometimes it’s just random cool stuff like this one from Neil Gaiman. Every week, we look forward to seeing what the sign’ll say next.

Speaking of books, I’m trying to get back into the rhythm of revising the middle-grade book I’m supposed to be finishing up this summer. I wrote it during NaNoWriMo two years ago and really need to get it done so I can start sending out the manuscript. I was moving right along, doing a chapter a day, until Grandpa Tony passed away and we went back to Minnesota for the funeral. It was a crazy two weeks, but we’ve been home long enough for me to have transitioned back to revision mode. No more excuses. [Read more…] about Sign Advice and Revision Avoidance

August 3, 2017

Early Morning on Eagle Harbor

This week, Will’s been in a rowing camp for kids new to the sport. They meet at Eagle Harbor at seven o’clock in the morning, and today instead of just dropping him off, I stayed to take some photos. To commemorate either the start of his rowing career or the extent of it. Over the past year, I’ve had no fewer than five moms eye Will’s 6’5″ frame and tell me how much he reminds them of their sons, gentle giants with no interest in traditional competitive sports who found a home in rowing. I’m guardedly optimistic.

August 2, 2017

A Compass and Travel Guide

Madeleine L’Engle had this advice for writers: “I don’t care whether they’re five or 500. There are three things that are important: First, if you want to write, you need to keep an honest, unpublishable journal that nobody reads, nobody but you. Where you just put down what you think about life, what you think about things, what you think is fair and what you think is unfair. And second, you need to read. You can’t be a writer if you’re not a reader. It’s the great writers who teach us how to write. The third thing is to write. Just write a little bit every day. Even if it’s only for half an hour–write, write, write.”

The second thing, absolutely. The third thing, a bit harder, but clearly necessary. But that first one…ugh. Journaling’s just not my thing. I’ve tried to get into it, but my attempts all fizzled out instantly. On the other hand, I wrote and published my first newsletter in fourth grade and have done dozens of similar projects (personally and professionally) ever since. I think for some of us, the reader is such an important part of our writing that we’re drawn much more strongly to modes that offer at least the hope of someone on the other end.

So. I’ve decided to dust off this old blog. When the kids were younger, it acted as a kind of compass for me. I was constantly being pulled in so many directions, but having this space to write and share ideas about parenting and life and recipes and whatever else came up helped me focus more than I ever would have imagined.

July 21, 2014

Grandma Marilyn’s Peach Jello Pie

Every summer, there’s a day when we go to the grocery store and the peaches are displayed front and center and we know it’s Peach Jello Pie time. Grandma Marilyn’s peach pie is just about the easiest pie in the world to make and it absolutely oozes summer.

You can do a quick version or a super-quick version, it’s up to you. With the quick version, you make your own whipped cream and graham cracker crust. Homemade graham crust is surprisingly easy to make, and it’s especially nice if you have a small helper who’d enjoy smashing the graham crackers.

The super-quick version involves Cool Whip and ready-made crust. With either version, keep in mind that you need to give the Jello an hour or two to set. (You can make the pie the morning of, or even the night before, the day you want to serve it.)

Grandma Marilyn’s Peach Jello Pie
makes one 9-inch pie

Ingredients

2 tablespoons cornstarch
1 cup sugar
1 cup water
3-ounce package peach Jello
ripe peaches (4-6, depending on their size)
baked graham cracker pie shell, store-bought or homemade (see recipe below)
whipping cream or Cool Whip

Mix cornstarch and sugar together in a small saucepan. Add 1 cup of water. Bring to a boil, remove from heat, and add package of peach Jello. Stir. As the mixture cools a bit, cut up peaches and arrange to fill the graham cracker pie crust. Pour Jello mixture over the peaches. Refrigerate for an hour or two until Jello is set. Serve with whipped cream or Cool Whip.

Homemade Graham Cracker Crust

Ingredients

6 tablespoons unsalted butter
6 ounces crushed graham crackers, about 1-1/2 cups
3 tablespoons sugar

Preheat the oven to 350 degrees. Place graham crackers in a large zip-lock bag, seal tightly, and roll over the bag with a rolling pin until the crackers are crumbly.

Melt the butter in a small saucepan or the microwave. Combine the sugar with the graham cracker crumbs. Add the butter and stir until well blended. Press the crumbs into the bottom and up the sides of a 9-inch pie plate.

Bake at 350 degrees for 8-10 minutes, until the crust just begins to brown. Cool on a rack before filling.

June 20, 2014

Muffin Mondays: Grandma Charlotte’s Nutmeg Muffins

Lexie dug out this old favorite from Great-Grandma Charlotte to make for Muffin Monday. The muffins are very simple with a hint of nutmeg and the topping adds just the right amount of sweet. You can make a batch to enjoy and then freeze the leftovers (if you have them!) for another Monday.

Grandma Charlotte’s Nutmeg Muffins
makes 10 muffins

Preheat oven to 375 degrees.

In a medium bowl, mix together:
1-1/2 cups + 2 TBSP. flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg

In a separate bowl, mix together:
1/2 cup milk
1 egg, beaten
1/3 cup melted butter (don’t worry if the butter firms up a little when mixed with the cold milk)

Stir lightly into the flour mixture until just blended. Fill greased muffin tins halfway or use cupcake papers. Bake for 15 minutes or until golden brown.

Remove muffins from oven and, handling carefully, dip tops in 1/3 cup melted butter, and then dip into the following mixture:
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. vanilla

Serve warm or reheated.