Weekly (well mostly) Meal Plan 7/13-7/19

So, yeah, you might have noticed I haven’t done this for a while. Sorry about that. I mean it – I’m really sorry. We have been in the best kind of whirlwind with school ending, quite a bit of traveling, home renovations, big positive decisions, and friends having babies. See what I mean? Okay, without details it probably doesn’t sound like a lot, but I can assure you that you wanted no part of any meal plan I might have been able to offer these past few weeks.

And now we are home. I have beaten back the weeds (and the cucumbers which were choking the tomatoes) in the garden. I have reclaimed the patio from the weeds and moss (um hello, what is with all the freaking rain?!) and mowed the lawn several times. I’ve done the loads of laundry that result from travel and chaos. I’ve gotten the kids working on the summer math program their school (insert curse words anywhere in the preceding phrase for accuracy) recommended over the summer to prevent summer learning loss. I’ve earned the dog’s forgiveness for his first kennel experience and I’ve admitted that it’s possible that I’ve endured yet another hormone shift that makes my metabolism something less than the wonder that it used to be. As you can see, much of my business has been internal and a little crazy. It’s okay to think it. I’m aware. But I’m home. And I’m finding my compass. And all is well, and in fact better for having visited amazing seashores, distant relatives, friends who are chosen family, and discovered that my kids are actually funny and interesting people. Funny and interesting people who still need to eat, so in order to cease this unrequested and unwarranted vomitous revelation, I shall get on with planning the week of the return to normalcy.

Monday: Lentil Casserole, sauteed zucchini, green salad, zucchini bread for dessert

Tuesday: Zucchini “Crab” Cakes, Grilled Corn, Sauteed Green Beans

Wednesday: Power Tabbouleh; Lentils, Potatoes, and Tomatoes; Green Salad

Thursday: Dinner at Beans in the Belfry before singing a little

Friday: Homemade pizza, cut veggies

Saturday: Zucchini boats with quinoa and vegan sausage (I’ll let you know and yes, we have a LOT of zucchini this year)

Sunday: Homemade pasta, pesto, green salad

Lunchbox Treats: HAHAHAHAHA! Okay, I will be toting some zucchini bread bits around.

Adult Lunches: These now include the children and I’m realizing my planning is entirely inadequate in this arena. More on this topic later, maybe… we’ll see.

I sincerely hope you’ve been having as much fund as I have and have perhaps been faced with exactly the number of life altering decisions that you are comfortable with. Eat well, be well friends.

Homemade weed killer

I used to spray Round-up on a myriad of undesirables…. poison ivy, ailanthus trees (known in some optimistic places as ‘tree of heaven’ and some realistic ones as ‘stink tree’), and dandelions.  Round Up was touted as safe for the environment and gardens.  Well, apparently that was hooey (to be optimistic) or lies covering up a cancerous agent, and since then Monsanto has been hauled up in the court of public opinion and found wanting in oh so many ways, ethics being the main deficit.

So when Super-Step Mom was looking for a better way to kill weeds in the gravel driveway, we did a little asking around, a little searching and settled on an easy formula that has indeed done the trick!  I can not find the original recipe that I followed (sorry whoever you were) but there are MANY versions of this out there.  Here is one that is close: https://www.pinterest.com/pin/158400111867245686/

Here is what I used:

Natural and Cheap Herbicide

1 gallon of white vinegar
1 cup of salt
1 Tbsp of liquid dish soap

Combine all ingredients in a bucket and stir until the salt is dissolved and the soap is dispersed and not clumpy.  Pour into your favorite sprayer – I like this one because I look like the tough chick from ‘Alien’

G8oGPqxQhi0dVw3q2M9AEhTCMFa92Lfa5PUkl6-1-Ig=w333-h592-noWell, maybe a little……

Spray only on plants you want to kill!!  This is not a good middle of your garden bed spray because apparently it will be awhile before anything grows back.  We used it to keep the gravel driveway mostly gravel ;-)

gGZJWrtOoLNhx2GUUbD3mICIV8InLOBCjc_jrsPxzzc=w1053-h592-no

It works best when the sun is shining on the plant and although the website said it could take a couple of days, it took hours for the plants in the sun to reach the sorry looking state you see above.  How wonderful to find yet another way to decrease the nastier chemicals in the world, save money and get the job done!!!

For some other kinder, gentler gardening mixtures check out our post ‘Gentle Garden Arsenal

Eat well, be well & garden well!

Squash Browns (sounds like Hash Browns)

I saw this term somewhere recently and thought, “Hmmmm.”  Now there’s a good idea.  Substituting squash for potato and cutting down on the grease sounds great.  But how to do that and still have some crispiness?  And how to do that without standing over a hot stove in the middle of the summer?  And can I actually make this for breakfast?

I think I have a good answer for 2 of those dilemma and even though I’m not a fan of gastronomic or musical meatloaf, ‘2 out of 3 ain’t bad’.  In fact it’s actually good if it get’s more veggies on the table with less effort.

As far as not standing over a hot stove goes, there is nothing like roasting.  It still gets hot near that oven, but I am not standing there!  I chop, drizzle or coat with oil and spices, put it in the oven and move on to some other task, even if it is sitting down with some PMS tea….. all by myself….. wonder why no one is sitting with me?

As far as the crispiness goes…. my son recently found a bag of packaged croutons in the pantry.  Ooooh – like crack to someone who doesn’t get white bread.  I mean, really they are almost like Dorito’s – crispy with flavor powder sprinkled on top.  He keeps asking to have salads, so there is a definite silver lining to that cloud, but the idea of croutons jumped out as a crispy addition to squash browns and they can be made the same way as roasted vegetables, using your bread and spices of choice:  Chop, drizzle or coat with oil and spice, pop in the oven and walk away…. although not for as long!!

As for the making it for breakfast, well it depends on how much time you have, but as this recipe happens at high heat, it doesn’t really take that long.

So, I give you my version of Squash Browns

1 sweet onion (I used a rather large onion because I love onion – your choice!)
2 medium tender yellow squash
2 slices of Ezekiel bread or other whole grain, hearty bread
garlic salt and/or garlic pepper and/or seasonings you’d like to try
1 – 2 Tbsp high heat oil like avocado

Pre-heat oven to 450
Chop onions, yellow squash and bread into squares
20150630_173027 Now, I tossed them all together and ended up removing the bread during roasting because bread browns much more quickly than squash and onions, so…..
Toss your onions and squash with 2/3 of the oil and spices
Place on tray and place in the oven for about 15 – 20 minutes.  Roasting time depends on how big you cut your chunks and your taste in tenderness and browning.

While the squash and onions are roasting, toss the bread cubes with oil and spices, then go drink your tea :-)
When your squash and onions are getting close to tender and brown, add the bread cubes and stir it all together.
Continue roasting to taste, but it’s really good if you stir once and let the bread cubes get crispy on several sides.

20150630_180104

 

It will take another 5 – 10 minutes to brown the bread.

Eat it up, nice and hot, maybe things aren’t as bad as you thought
– Garrison Keillor’s rhubarb pie song from A Prairie Home Companion radio show.

It’s not rhubarb pie, but I thought these were awesome.  One of the squash I used was a little tough on the outside and this does not translate so well into the roasting process (unless you peel it and I am an anti-peeler), so I highly recommend using tender young summer squash for this.  I did my experimenting with this recipe in the evening, so we did not have it as part of a healthy breakfast, but!  It certainly could be….. in fact today is Friday, so there are 2 mornings where I’ll have a little more time, maybe we’ll try them out on Sweetie Dad and Super-Step-Mom.  It’s a great way to start,                                or end,the day.20150630_180427Veggies, veggies, veggies, veggies, veggies, veggies, veggies.  Eat well and be well friends!

Blueberry Sauce for my French Toast

However you make your french toast….. and there are vegan ways to make it!  You still generally have to pour some sugar on it in some form….. or you think you do.  I think I do.  I know I’d like to.  But I try to limit the amount of maple syrup that I pour, and the amount of honey that my son pours over the french toast.  Or pancakes.  Or hot cereal, OR whatever you might like to pour sweet gooey stuff on.

Well, this blueberry sauce idea is indeed sweet but it dilutes the maple syrup and adds some vitamins, anti-oxidants, and fiber.  Now this terrific treat might sound like something you could only do on weekends, but there’s no cooking involved and it was just a flick of the blender switch, so this is worth doing any morning, for hot cereal, leftover pancakes or french toast.

I placed 1 cup of blueberries in the blender and added 2 Tablespoons of maple syrup.

20150628_082230-001 That may still sound like a lot of maple syrup but this makes enough for from 4 – 6 people and so that means the maple syrup content is really only 1/3 – 1/2 a tablespoon per person.  Not to mention the additional nutrition of the whole blueberries.  Well, they WERE whole blueberries when I put them in.  I must confess that this concoction goes quickly from the lovely purple you see to the left to a sort of brown-ish with dark flecks of blueberry skin in it.  It also congeals a bit, so it must be poured slowly or you will get a huge glop of it on your french toast, or pancakes or hot cereal or face.

Now if you are a more measured person like Mr. Bigg Sis, OR are the second one to pour, as was Mr. Bigg Sis, then your french toast will look like this with the blueberry sauce on it…

20150628_083213-001

But, I think the sloppy version picture looks much more tasty :-)

blueberry stuff-001  Well, use your imagination on the tasty looking part.  It really was good. If you prefer a thinner consistency you could add a little water or nut milk, but the thickness was still wet and completely satisfied the need for moisture and sweetness.

The leftovers do separate a bit, but a stir and a mash and it was ready for another go.  If you want more ideas for less sweet, but still yummy toppers for pancakes and french toast, check these out.

A raw, vegan birthday carrot cake for Little Sis

So sorry to have been away for so long!  We have moved out of our home in TN, put almost all of our belongings in storage, moved in with Sweetie Dad and Super Step-Mom and I have started the last semester of my schooling, so it’s been a little tough to post.  However, all of this allowed us to be together right around Little Sis’ birthday, so I made her a cake.  Vegan for Little Sis and GF for Mr. Bigg Sis and something a little different than the fabulous cakes she has made for my last 3 birthdays.  Yeah, I’m a little behind, but luckily Little Sis is not a bean counter and loves me despite my sloth in regards to her birthday.  So to the internet I went…..

I found a raw vegan carrot cake that sounded delicious and different, but I must say that ‘raw’ makes for an interesting ‘cake.’  Super Step-Mom watched with interest as I patted the ‘batter’ into a spring form pan and said, “Will that rise?”  To which I said, “No.”  She then asked the question of questions: “Then, how is it a cake?”  Well…. it’s round and tastes good and has icing on it.  And Little Sis will like it.  She was good with that answer and we all enjoyed this.  For more info on eating raw, I highly recommend that site where I found this cake recipe: This Rawsome Vegan Life.

I changed this up only a little, and we enjoyed it.  It was one of those things that feels good to eat on top of tasting good, and it was really not hard – although Little Sis deserves any amount of effort!!  In addition, it kept very well, so she got to have a little slice for several days.  Nice.

We hope to get back on track with posting, and certainly hope that you are all well and will feel good about eating this cake!!

Raw Carrot Cake w/ Cashew Cream Frosting

Cashew frosting:
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed

raw carrot cake lemons-001Oh I knew you were coming so I didn’t bake a cake……
I smashed a cake?……
I created a cake!

Oh I knew you were coming so I created a cake
Wack-a do a wack-a d0 a wack-a do.

Wack a do indeed!

raw carrot cake cashews-001

Cake:
2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour (I used oat flour)
1 cup dates
1 cup dried pineapple (or more dates – I used a mixture of dried fruit: pineapple, cherries and mango)
1/2 cup dried coconut (I used the sweetened kind as it was all I had)
1/2 teaspoon cinnamon (I forgot this, wasn’t a problem)

To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.

To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.

Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!

raw carrot cake whole-001You should check out the author’s site for her pictures, which are really lovely… but either way, eat the cake!

Happy Birthday Little Sis!

Weekly Meal Plan 6/8-6/14

Strawberries, strawberries everywhere!! My own patch has been super productive this year and WOW are they sweet and delicious and red all the way through. If you don’t know what I’m talking about, try some homegrown or farmers market berries. Many of those available in the store have been bred to last a long time, but have lost some of their essential strawberry-ness. I am a strawberry freak and will happily even eat the bland cousins of my own garden strawberries when they are at their lowest price in early summer. I watch all my little strawberries closely (I mean the ones I’m not eating or putting in food) and when they get dusky (a little too dark, just pre-rot), I freeze them for use in smoothies. More on making the most of strawberries here.

So this week, since I’m inundated with strawberries, I thought it might be fun to experiment a little. Some savory strawberry dishes sound like just the ticket. Add to that a warm week and the annoying continuation of the cabinet renovation project and some cool dishes sound like a good way to go.

Monday: Strawberry Pistachio Quinoa with Lemon Oregano Vinaigrette, grilled corn, sautéed green beans

Tuesday: Strawberry Tomato and Fennel Gazpacho, Mixed Grain Bread, Smoky Baba Ghanoush, green salad

Wednesday: Vegan French Toast with Balsamic or Rosemaried Strawberries (working on the details there but thinking something like this)

Thursday: Asian Varia-Bowls (good for hot weather), chopped veggies, pickled carrots

Friday: Homemade Pizza, cut veggies

Saturday: Cucumber Soup with Herbed Cucumber Relish, Mixed Grain Bread,

Sunday: Homemade Kale Pasta with Basil Pesto, Massaged Kale Salad

Lunchbox Treats: Yeah, we have 8 school days left. I’m not baking right now. Sue me.

Adult Lunches: We will be meditating in the remaining quiet for lunch (and eating leftovers)

 

I hope it is a little less sultry and steamy where you are, and that your strawberries are plump and plentiful. Eat well, be well friends.

Weekly Meal Plan 6/1-6/7

Okay, so while I was blathering about all the stuff happening, I forgot to reveal the reality about May and June for us. It is one LONG celebration. Mr. Little Sis’ birthday was at the beginning of May. Something happened in the middle, but I can’t for the life of me remember what it was – oh right, Mother’s Day. Then we had one nephew graduating, one sister’s birthday (yes,, that’s Bigg Sis)… oh, and wait a freaking minute! Did I mention she moved. She moved, she moved she moved. Sorry sorry Tennessee, but now my Bigg Sis is right near MEEEEEEE!

So you’d think that was enough celebrating, right?! But wait, there’s more! This weekend Mr. Little Sis and I will celebrate 16 years of marriage (at Ms. Picky Pants’ dance recital). and then Father’s Day and then my birthday and then the last day of school party, and then we’re going on a trip and then it’s the fourth of July (which we spend with friends). I feel like I’m exhaling crepe paper right now. Happy Everything!

Monday: Indian Summer Cold Sesame Noodles, spinach and cut veggies

Tuesday: Mulligatawny Soup, Oat Uttapam, pickled carrots, green salad

Wednesday: Lentil Casserole (a brief cold spell predicted this week says I may be able to appease Ms. Picky Pants with this very warm and hearty dish one more time this year), sautéed green beans, pickled carrots

Thursday: Strawberry Kale Salad with Almonds, crusty wheat bread

Friday: Homemade PIzza, cut veggies

Saturday: Dairy Free Womanicotti, bruschetta, green salad

Sunday: Homemade Pasta, Spinach and Strawberry Salad

Lunchbox Treats: Almond Lemon Jots

Adult Lunches: leftover sesame noodles, salad and soup (we rarely have leftover lentil casserole anymore…)

 

Here’s hoping your upcoming week is full of real food, loving family and true friends… oh, and a celebration or two if that’s your thing! Eat well, be well friends!

Eating Healthy Crumbs While Overwhelmed

Okay, so we’re not really eating crumbs…. It just seems that way as we attempt to empty refrigerator and pantry prior to moving closer to Little Sis, Sweetie Dad, Carni-Mom, Super Step-Mom, Little Big Bro and all of their attached spouses and children.  Hooray!

We are extremely excited, but between packing, working, finishing up a semester of school (only 1 more to go!!!),and trying to finish up the print version of our book, there has not been much time for cooking or blogging.  I realized that my current life mirrors the lives of some friends whose time is indeed so limited that they can not see any way to make time for healthy food preparation.  I am grateful for the times in my life that have not been QUITE so busy when I cultivated cooking skills and knowledge that comes through in a pinch now.  I find that in this difficult time, I am clearly reminded of 3 basic tenets that we have been preaching:

1) The Baby Steps approach.  If you are so incredibly busy that you can only find one meal a week in which you can make a change then that is one more healthy meal down the gullet per week than before!  And that is a good thing.

2) You eat what you have.  When I attempted to increase variety of snack foods and quick meals without time to bake, or slice lots of stuff, I found that I could a) buy more nut-based snacks, fruit and veggies that needs no preparation, and veggies that make easy snacks, OR
b) I could buy prepared foods that we would all regret.  The choice of what goes in the mouth when hungry is enormously affected by what foods are in the pantry!!

3) Having awesome sauces and spice mixes on hand can really save you.  Apparently, so can olives.

I don’t really have any pictures for you, but we have been wrapping up odds and ends and a few last minute ideas have come out of this endeavor (plus a few tips for me to remember in the future).

The first tip is that vanilla really truly brings a lot of flavor.  I made Little Sis’ chocolate crock pot steel cut oats and did not have vanilla.  I threw in the last of the ‘all natural’ chocolate extract instead…. Well, it was okay, but not fabulous like usual.  Hey – what’s a little bottle of vanilla to move, right?  Next time I’ll stay stocked in vanilla.

The second tip is that a person, okay me, maybe you, but definitely me, should have a firm grasp on consumption rates of dry goods before purchasing large amounts at a fabulous price if a person, okay me, maybe you, but definitely me, can’t possible use all of it… or even half of it prior to moving.  I have madly baked a few GF items before packing away baking ware just to try to use up some of the Bob’s Red Mill Gluten Free baking mix.  Nobody minded of course, but it wasn’t really on the agenda.

Now on to the experiments based on limited choice…..

The first was scrambled eggs inside of tortillas with salsa.  Add GF/DF parmesan if you wish (I did).  This was actually a big hit and extremely fast and could also be made with tofu scramble.

The second was brown rice, spinach and smoked salmon with a little sweetened vinegar on top.  This is a bare bones sushi salad and again, it worked!  The sweetened vinegar is just about a 1:3 ratio of sugar to rice vinegar, dissolved at low heat on the stove.  We put raw baby spinach in the bottom of the bowl, hot rice on top, and cool salmon on top of that.  Drizzle vinegar – add any other veggies you want and even without soy sauce it was good!

I have noticed that many of the experiments involved animal protein, but we also had a meal that was leftover lentil casserole in a tortilla with salsa – and whatever type of cheese you might like.

Finally I made a marinade for rice and chicken that involved lemon juice (the last wrinkly lemon still packed some punch), green olives, dates broken into pieces and tabil spice mix.  This was a winner and there will be real experiments involving this mixture and vegan fare once we are re-settled.

It is true that lack of time and lack of supplies impact the diet greatly!  If you’d like some help planning how to slowly and powerfully change how you eat, check out our book: Baby Steps to Better Health: A Guided Journey to Healthier Eating.  Currently available as an e-book but coming out in print soon!

Eat well.  Be well.

Weekly Meal Plan 5/25-5/31

I am alive. THAT was a long week. So, remember how last week I posted that I’d be late with the meal plan because my husband was away and my daughter was throwing up? Yeah, when’s the last time THAT was a one day problem. It’s been a long and tiring week although everyone was home and well in time for the weekend and this weekend has been really swell. Lots of time spent with friends and lots of almost summer weather. Tons of time in the garden and things are really looking pretty good. I’m liking the straw as mulch I’ve tried this year, and I’m just glad with all the events planned for May and June that I’ve found a little time to weed and water.

This week will, I do hope, be more pleasant than last, but it’s still pretty full. We’re enjoying the last few hours away from our usual responsibilities here today and then we have 3 short days until the next celebration, when my nephew graduates from high school (not Bigg Sis’ son – I have many nephews). Then there’s a pool party with friends and time to see BIGG SISSSSSSS! Yay! I keep having to remind myself to care about these last few weeks of school for the kids. “Finish strong.”  Yeah, how about we just finish, K? With all the parties and chaos it seems particularly important to me to plan some healthful meals so we can be sure we don’t only survive on party food (wait, is that bad?). So… the week.

Monday: Vegan French Toast with Garden Strawberries (yeah, okay, not the most healthful, but a great way to welcome the strawberries that I picked this morning), Spinach and Strawberry Salad

Tuesday: Chickpea and Cashew Tikka Masala, green salad

Wednesday: Lentil Bulgur Burgers, Power Tabbouleh, cut veggies and pickles

Thursday: Company Good Pea Soup (we’ve got garden peas y’all), crusty wheat bread and green salad

Friday: Graduation Party

Saturday: Pool Party at Friends’ House

Sunday: homemade pasta, green salad

Lunchbox Treats: Healthy Pumpkin Cookies

Adult Lunches: Salad City, some greens ready in the garden too!

 
I hope your week is full of celebrations, even if they are small ones and that your early summer is proving fruitful.

More On Sleep and Awareness

Well-BeingEven though it’s Monday, I won’t be posting a meal plan today. Not because I don’t want to, but because I am totally impaired. It is not possible for me to write a meal plan today. Those of you who’ve been playing along may know that I have some determination to get more sleep this year.These last two days have been a major fail on that score as I have a sick little one (why does vomit only happen in the middle of the night?) and I’ve gotten very little sleep… hence the impairment and lack of meal plan. I’m shooting for tomorrow on that.

As for the larger sleep  goal, while I can’t say definitively that I have gotten more sleep all the time, I do think an important trend has emerged. I have become significantly more aware of the negative impact of not getting enough sleep and I have become quicker to recognize when I’m not getting enough sleep. I’ve made some observations lately that have been critical to the development of my sleep practice.

First of all, I now have a FitBit. Now, I know I know we’ve said you don’t need to spend money to get more fit and you don’t. HOWEVER, I’ve really been struggling with acknowledging my fluctuating reality in getting exercise and feeling good. I needed a reality device. I needed the equivalent of the pedometer I got after I gave birth to twins. The cool thing about the FitBit is that it also tracks how long I sleep. This dumb (and slightly creepy tracking me) little device has made the connection between the amount of sleep I get and my mood the next day crystal clear. I’ve only had it for a little while, but in that little while Mr. Little Sis has been away on business. A good time to make a change in my own behavior. Earlier to bed it was and guess what? When I get more sleep, I like my kids a WHOLE LOT MORE. I am more patient. I find humor in situations that would otherwise aggravate me. I’m more willing to be in the moment and enjoy them, to play with them rather than just do what’s required to get through the day. And know what else? Even with all that zen lahddie-dahddie fun with my kids, I still got a ton of stuff done in the yard and the garden AND made decent progress on the cabinet project.  It seems so silly, so simple. It couldn’t possibly be as simple as that, right? It couldn’t just be that we need more sleep… or could it?

For a little reinforcement of that learning, while Mr. Little Sis has been away the kids got sick (which almost always happens and I don’t really want to think about how that can be true). We’ve had some nights with very little sleep. And know what? (I realize I sound like a 5 year with all the “know whats”; I don’t really care.) Adults are no different than children. We all have a harder time holding it together when we don’t get enough sleep. My two, who really are generally well behaved and affable seem to have a limit of two fundamental problems. Lack of adequate sleep is one seriously fundamental problem. What that means is that one other thing being wrong on a sort of basic level means game over. I’m hungry and you’re not giving me food right now, tears. I feel yucky and you’re not making it go away, tears. I can’t find the Lego piece that you just stepped on and nearly broke your foot, tears.

Yes, kids can be like this, but in particular TIRED kids are like this at my house. Two things help: 1) more sleep and 2) acknowledging out loud to them that they are tired and you understand it’s hard to deal with things when you’re tired. Tears stop, sometimes there’s even an apology. Then we fix the secondary problem because without a fever there is no napping at our house anymore. Here’s a banana. Everything’s okay. Really.

Well-BeingAll of this gives me significant pause. It seems, from this long and rambling series of observations about sleep while I’m completely exhausted. Perhaps it is not just my children that can only have 1 fundamental problem at a time. Given inadequate sleep any other problem of any significance becomes too much to handle. All problems added on to too little sleep also become much larger than they are in reality – I’m hungry for a snack becomes tears. I can’t find my Lego becomes tears. My boss didn’t love my presentation… My car broke down… The dog ate 2 pounds of chocolate chips (yes, this is a real example and also occurred while Mr. Little Sis was out of town and required me to make the dog vomit, we’re a regular vomitorium)… tears or an adult over-reacty equivalent. What would happen if we all just got more sleep? Would we be more productive? Would we be more tolerant of each other? Would we remember to enjoy the good things? Hmmmm. I’m going to make sure to get more sleep tonight (assuming the vomit part is over, which with twins is a big assumption) and see about all of that. Anybody want to join me? I mean in your bed, of course. My sick child and misbehaving dog will be in mine.

Sleep well, be well friends.