Author: Robin Chartier

On our way in . . . 

 

With the sheep . . .
 

 

 

We were sitting out front, watching the parade of kids head home from school and Caleb spotted a kid on a bike. In an accusatory tone he said, “HEY! That kid is littler than me and he’s riding a two-wheeler!” I told him, “You could ride a two wheeler if you wanted to.” And he did.

 

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ETA: He just came in and said, “I’m done riding my bike for now. I just want to chill out.”

My keyboard sometimes suddenly stops typing regular letters — I was trying to type fun at the Dodger/Giants game but that’s what came out. I thought it was funny, so I left it.
 

Waiting to catch the train to AT&T park.

 

Hey batter, batter!

 

I homeschool.

It’s 8:10. When I woke up 10 minutes ago I could hear the last few stragglers pass my window, rushing so they weren’t late for the first day of school. Of course my 3 guys are still tucked up in their beds — Bob sprawled out beside me, the other 2 snuggled together in the bottom bunk. It’s peaceful around here on our first day of the school year. No rushing around looking for backpacks and lunches, racing through breakfast so we’re not late. Last night we didn’t eat dinner until well after 8 because we were grilling chicken over coals in the campfire (and doing potatoes buried in the coals) and it took FOREVER. But we weren’t stressed that the kids were staying up too late on a school night. We ate when it was ready and Josh still played guitar for them when they finally went to bed around 10. Freedom.

Today the kids will wake up when they’re ready, we’ll have breakfast and Bible study and then maybe clean the kitchen together (or they’ll clean while I get the FIAR stuff ready). Then we’ll read Daniel’s Duck and do our Social Studies lessons. Carter and I will do a reading lesson together, Bob can scribble on his PreK worksheets and Calvin can practice piano. After lunch we’ll go to the chiropractor (Carter) and then hit the library. Another day of “school” completed.

I made the BEST baked chicken nuggets today — enough for the slew of kids running in and out of my house. I was making them for lunch for the boys and then Mr. Hospitality (Bob) yells to all his friends, “You can eat with us!” lol

So I cut up chicken breast into bite sized pieces, dredged them in flour seasoned with salt and pepper, italian seasoning and garlic powder. Then I made a “buttermilk” dip using plain greek yogurt thinned with a little milk. The final step was to coat the chicken pieces in pulverized cornflakes and bake them on preheated stones to 425 for 15-20. The three step coating made the crust extra thick and crispy. Next time I would add a little more salt and pepper to the flour and maybe try a spicy or chili version with cayenne, paprika and chili powder. Yum!