It's summer, and so that means my time to create and be creative is limited and short. I'm sorry to say I have nothing really new to show.....it's been hot and I've been busy, and spending time with my kids while they are home this summer has been a top priority.
My middle daughter started summer school this week, though, and that has been a bittersweet experience. She'll be starting kindergarten in the fall, and this past spring when we registered her for school, we learned about the School Readiness program that was being offered (free!) to rising kindergarteners. It's mostly designed for helping kids who have not had preschool experiences get ready for 'big school', but Wren certainly could benefit from the structure. Plus, she is really REALLY ready to start school AND she could ride the bus! What's not to like?
New backpack, new lunchbox, and she's happily off! The first day, the bus driver took the kids to the wrong school, but that little adventure got straightened out and all is rolling along well now.
I didn't even cry that first day, when she climbed those bus steps and waved to me from the window. I *was* monstrously choked up, though. My baby!
One thing I have been obsessed with lately is making fresh mustard. From scratch. You know my deep and abiding love for medieval history, right? Mustards have been around a loooong time, and a friend took a class from another friend who did some of her own research into period mustards. Well, now that we have the technology and the source for the mustard seeds, it's ON! The other day, I made honey mustard, peach mustard, a garlic and herb mustard, and a pepper spice mustard (with cloves and cinnamon!). Yesterday is was dark blackberry mustard, and today might be a wine-infused spice mustard. It's fun, and we have been buying our household meats from a custom butcher lately, so there is NO shortage of tasty grilled and smoked things to put the mustards on. YUM. I might be giving people homemade mustards for Christmas this year!
From left to right, top row: Pepper spice, peach, honey
Left to right, bottom row: plain ground brown mustard, garlic-herb, blackberry
In other news, I have been anxiously awaiting news from the Virginia Museum of Fine Arts, to see if I was accepted into the docent training program. The person who interviewed me said they'd make their decision and notify people by July 7th.....and it's July 7th! I think I will have to find something to do so I am not constantly refreshing my in-box.
Maybe Noah and I will go to the bookstore and peruse the jewelry magazines. Or to the spice store for more mustard seeds.