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Summer is here. In all of its pool-filled, popsicle-dripping glory. Nights and mornings are still occasionally breezy and cool. The mosquitoes are lurking and the poincianas are blooming. I saw trucks selling lychees in Miami this week but have yet to see them pop up in our county.

School is winding its way down, but I don’t think I’ll bring it to a halt. We need the routine and activity. We’ve also hit a bit of a random mid-May school stride. The kids are eager and interested and soaking it all in. They’re particularly intrigued with the civics questions I’ve been asking them during Morning Time. They get about half of the questions I ask them (e.g. Who was the first president of the U.S.? What is the Constitution?) right and the other half hilariously wrong. They are fascinated with the presidential line of succession, but they’re still working out in their little heads how the whole president and vice president thing works. So when I start in on trying to explain the cabinet, their eyes glaze. For awhile Elisha kept saying that they should just keep having races because he thought the races actually involved the candidates riding elephants and donkeys and what’s the big deal with that? If only…

Sweets are being made, but they’re moving away from the baked variety and on to the frozen variety. Juices for popsicles are being experimented with. The ice cream maker has been dusted off for its annual appearance. Jeni’s Splendid Ice Creams At Home has become our go-to ice cream book. The flavors and textures with her technique are great. Her recipes are some of the few homemade ice cream recipes where I finish a bite and don’t feel like I’ve just licked a stick of butter. First up this year were the pumpkin and five spice powder ice cream and the roasted rhubarb frozen yogurt. Both delicious and even loved by the little people.

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