Happy summer break?
Kids are either out of school or out of school soon (mine are tomorrow) so summer break is upon us, ready or not.
As a parent, I have mixed feelings about summer. It’s fun, and it also tests my patience and flexibility in a way that no other season does. I look forward to it, and I dread it.
I am not someone who sits down and meticulously plans out the entire summer. I prefer a loose outline. We have a long vacation planned in the middle, but other than that, we’ll figure it out on a week-by-week basis.
My work from home, freelance career allows for this luxury. I’ve learned though, that maximum flexibility can easily lead to maximum frustration. I’ll need to have some structure around my work hours each week, most likely early in the morning before the kids get up.
The kids and I have a list of fun things we want to do. Museums, mini adventures, and lots of time at the neighborhood Rec. center pool. I also need to set some expectations for the hours when they’ll need to entertain themselves. Josie has asked to bring back “3:00 Cold Treat,” a tradition we started during pandemic homeschooling when a good friend suggested it (thanks, April!)
At the hottest, crankiest part of the day we all get a cold treat from the freezer and chill out. During “3:00 Cold Treat” the kids can either read a book, have screen time or go outside and Mom gets much needed down time or work time. Everyone’s happy!
One thing I unequivocally love about summer is the food. I love a meal made entirely from cold salads, dips and spreads, chips and crackers, fruits and veggies.
Last week, I made my first batch of tzatziki when I noticed that the dill and mint in our tiny garden were taking off.
Tzatziki is cool and creamy, with bright green strands of grated cucumber, fresh dill and mint, plus a hint of lemon and garlic.
You can serve this chilled sauce with chicken, salmon, fish and shrimp. You can spoon it onto pita bread stuffed with grilled meat. It’s perfect over roasted potatoes or grilled vegetables. It’s an easy, tangy dip for pita chips and raw veggies.
You really can’t go wrong. Tzatziki is a perfect summer sauce in every way.
Cucumber Yogurt Sauce (Tzatziki)
Tzatziki takes only a few minutes to make. Use full-fat Greek yogurt for the best flavor and texture. Persian cucumbers are easy to grate and less watery than other varieties. Dill is the most traditional fresh herb, but parsley and basil are good too. Add a few leaves of fresh mint for cool, fresh flavor.
Dinner Last Week
I’m always curious about what other families are eating. Aren’t you? Here’s what my crew ate last week.
Monday: It was Memorial Day, so we grilled burgers and had watermelon and French fries on the side.
Tuesday: Taco night, with some variations. I seasoned salmon with chili powder, garlic powder and olive oil and broiled it so the top was crispy. Broiling works well if the salmon fillets are thin, otherwise I usually grill it.
I also made Instant Pot brown rice with quinoa so that my husband and I could have “healthier” taco bowls.
My taco bowl had brown rice and quinoa, salmon, shredded cabbage, black beans, cilantro, green onion and sour cream drizzled with hot sauce. It was so good! (I ate it for lunch the next day too) My kids passed on the salmon and just ate simple black bean and cheese tacos.
Wednesday: I roasted chicken thighs on two sheet-pans with cherry tomatoes, zucchini and potatoes and served tzatziki sauce on the side.
Thursday: Have you ever made homemade tomato soup? It’s actually really easy and so good! I served the tomato soup with grilled cheese sandwiches.
Friday: My Friday night dinner game is slipping. By the end of the week, I just can’t deal with cooking. I’m not even sure what we ate, so it must have been simple and unremarkable.
Reading
I’ve started Babel: An Arcane History by R.F. Kuang, which isn’t typically the type of book I’d choose but I couldn’t resist after hearing so many great reviews. So far, it feels like Harry Potter for adults, with less sorcery. It’s “an epic that grapples with student revolutions, colonial resistance, and the use of language and translation as the dominating tool of the British Empire.”
There is a lot of time devoted to the topic of language and translation, which can make for slow going, but I really like the main character and I’m curious where the story will lead.
I need to pick up the pace though, because I have Barbara Kingsolver’s Demon Copperhead coming available on my library hold list tomorrow. Has anyone read it yet?
Well, that’s it for today. I’ve promised Josie that I’ll shut my laptop and play another round of Sorry! with her, so I need to wrap this up. I’ve had both kids home this week with overlapping sore throats and congestion, a fitting end to a school year of 7 billion colds.
The mood around here is that the school year is fizzling out instead of ending with a bang. Onward to summer!
xo
Jenny
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