We’re down to the last week until school starts, which is rather late compared to most public schools. As much as I will miss our lazy mornings, I am looking forward to getting back into the school routine. My girls seem to benefit from routine as well, and they’re excited to get back to seeing their friends everyday.
Nevertheless, we’re spending these last days the best we can.
It’s pretty incredible what Todd has accomplished in the garden this year. I’m sure there are a few things that will be changed for next summer, but overall we’ve had great results!
The tomatoes are brimming. We have 16 tomato plants, most of which are larger varieties that will be canned for soups and sauces
We’ve also been faced with a new food challenge. Our oldest daughter has been suffering from eczema on her hands for a few years now. Per recommendation we are starting her on a wheat free and sugar free diet for who knows how long. Though this is a piece of cake for Todd, who is an excellent home cook and thrives on fresh ingredient, I’m in charge of breakfast and lunch and am generally more dependent on packaged foods (breads, crackers, etc). Our little lady is a bread lover, and though I’ve always tried to satisfy her cravings with whole grains and minimal processed wheat, apparently that’s just not enough. The “summer diet” of frequent burger meals and ice cream was certainly not helping either…
It’s been three weeks and one thing I have discovered thus far is that most “wheat free” supermarket foods still have sugar in them (especially breads!). Therefore it takes me twice as long to go grocery shopping, as I’m constantly reading food labels and putting stuff back. I am allowing her to have some honey or maple syrup here and there, and we’ve found that homemade ice cream with honey is just as delicious as regular ice cream. I also tried my first cauliflower pizza crust today with success. Feast your eyes on this yumminess! I went a little heavy on the cheese, but it was my first attempt and I’m damn proud!