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Day 135 – Saturday School, Breakfast Date, and a Recipe

This morning Amelie was still at a sleepover, and I had the chance to take Sera to breakfast before our weekly grocery trip.

While we were getting breakfast food at the hot bar, a woman came up to me and told me how sweet Sera was. The woman said they had struck up a conversation over the peppers at the salad bar, and that Sera told her all about how Josh grows all kinds of hot peppers including Habañeros and Ghost Peppers.

I was not surprised, because I have heard Sera tell strangers this before–most commonly, checkers and baggers at the grocery store. That sweet girl is VERY proud of her papa and his garden.

Anyway, the woman told me how sweet and lovely and bright Sera was, and then when Sera came over, she asked her where she went to school. Sera said that she was homeschooled and the lady looked at me with some surprise and asked, “Oh wow! Is that..easy?”

Hahahahahahahahaha. OH man.

What an interesting question. This woman was obviously very kind, and I think Sera’s particularly good behavior that day led her to believe that maybe homeschooling was all sunshine and roses all of the time. But it still was a funny question. I didn’t really know what to say. I didn’t want to launch into my story of the hard day that I had recently had, or the myriad of “hard days” we have every month.

Instead, I said what I think is true much of the time. “Well, I think she makes it easy.”

Because while it is true that there are days that the girls make it difficult, there are many more days where they make it enjoyable and rewarding. And, no matter what, it is worth it.

So…Is it easy? Lord, no.

But mornings like these make it feel that way:

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Later in the day, the girls spent time studying some of their favorite “Horrible History” subjects and then we made fresh mayonnaise together using our own eggs.

I like to save Saturdays for family “projects” that can also double as homeschool material. I don’t always have time during the week to do a bunch of cooking or gardening, so this is our day to tackle those things together–and to learn as well!

This is the basic Mayonnaise Recipe that I follow, with some tweaking:

  • 1/2 tsp. dry mustard powder
  • 1/4 tsp. salt
  • 2 whole eggs (room temp)
  • 2 tbsp vinegar (I use rice vinegar)
  • 1 tbsp lemon juice
  • 2 C. oil (I use sunflower, but other recipes call for light olive oil, safflower, grape seed, or even avocado. As long as it doesn’t have a strong flavor it will be fine.)

1) Combine all ingredients except for the oil and blend in a food processor. 2) Very, VERY slowly add the oil.
3) Store mayo in an airtight container in the refrigerator for up to 2 weeks.

The girls were amazed at the way the mayo went from yellow to white as the oil was mixed in and the eggs were whipped.

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This mayonnaise tastes delicious. Josh doesn’t like any kind of mayo except for TJs organic mayo (made with soy, which we try to avoid) and he loved this!

We are thinking of selling small batch mayo made with our farm eggs, so if you live in Nashville, stay tuned for more info–or, you can try to make your own. It’s easy, affordable, and delicious!

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