Moving On
I realized last week that I’ve been blogging here for a little over three years. In Internet time, that’s close to forever, right?
As a kid, I loved the promise that a brand-new notebook held, and so I’m hoping that a new blogging home will offer the same fresh start for me. (Also, I’m worried that at some point I’m going to have to limit my coffee consumption — and then Caffeinated Mama won’t be an appropriate handle.) For now, I’ve moved over all the posts from this blog, but may go back and delete some of them over time.
Come join me at Robotic Whimsy, where I’ll continue to blog about balancing my stay-at-home career with the needs of two kids who won’t raise themselves, while I attempt to sneak in some crafting and (mostly) healthy vegan eats.
Rolling in Dough
Today I decided to earn my title of Best Mummy Ever! (at least according to Adam) and surprise Adam and Leah with two lumps of dough.
Two lumps of play dough, that is! My hands react badly to all commercial play dough, so I used this recipe from Teachnet (which I’ve used before successfully) — this way I could play, too.
It turns out that two balls of play dough + eleventy million cookie cutters = 45 minutes of no yelling, hitting or arguing. Bliss.
School’s Out!
Today marks the end of an era: Adam’s kindergarten days are over! And look who is thrilled to be rid of his “little kid backpack.”
I’m not usually particularly emotional about things like this, but it does make me catch my breath a little to realize that two years of school have gone by already. And while I’m not tearing up at the thought of Adam going off to grade one in September, it does make me feel kind of old. How am I possibly old enough to have a first grader, anyway? Um, maybe don’t answer that.
Adam is already hard at work developing his summer schedule, which involves plenty of math, reading (Geronimo Stilton is his current favourite series) and flexing his negotiation muscles to get more time on the iPad.
After all, this is the child who noted in his kindergarten yearbook that his career aspirations include being an “Angry Birds Pro.” More iPad time is obviously required if he’s going to reach his goal. Right? And who can say no to this face?
Not me. That smile completely weakens my negotiation muscles.
Baking Day
The last week-and-a-half has been absolutely crazy, with me working all last weekend (which I’m about to repeat again this Saturday and Sunday) followed by Todd working downtown on a crazy project all week which necessitates him being gone for 12 hours a day, only to spend the evening hours working as well.
This morning I decided to abandon all attempts to work (usually I manage to sneak in a couple hours in front of the computer over the course of the day) and declared it Happy Herbivore Baking Day instead. Todd’s grandparents moved here from Montreal last weekend and I had been asked to do some baking for them — today provided a perfect opportunity to do just that.
I started with Carrot-Raisin Muffins.
Then I baked Blueberry-Oatmeal Muffins.
Followed by Banana Bread. (With added chocolate chips.)
Finishing with Maple Muffins. (I made the pumpkin version and tossed in 1/3 cup raisins.)
And now, Todd’s mom is taking the kids for the afternoon to deliver the baked goods, so I’m about to drink copious amounts of iced coffee and tackle work for the next few hours.
Iced Coffee all Summer Long
Knowing that iced coffee is my summer caffeinated beverage of choice, my sister, Bonnie, has been bugging me for a tutorial on making her own at home, rather than running out to Starbucks every time the craving hits. Bonnie, I am happy to oblige!
For any iced coffee purists out there, this is by no means the “correct” way to make iced coffee, but in trying to balance working from home with meeting the needs of two kids, I take a few shortcuts so that I can have almost immediate caffeine available when needed.
The key to good iced coffee is to start with good coffee. Whole bean coffee that you grind yourself is best but I’ve been enjoying the President’s Choice Organics Fair Trade Medium Roast variety pictured below. If you like your iced coffee sweetened, you’ll also need some sort of sweetener. I prefer the vanilla syrup from Starbucks, but I’ve also used simple syrup with success.
Into your coffee maker, measure 4-1/2 cups cold water and 1-1/3 cups ground coffee. Brew your coffee and, while you’re waiting, measure 2/3 – 3/4 cup vanilla flavoured syrup (depending on how sweet you like your iced coffee).
Once your coffee is finished brewing, remove it immediately from its heat source and allow it to cool slightly. Pour your coffee into a two-litre container, add syrup and then fill the remainder of the container with cold water. You could opt to flavour/sweeten each glass of iced coffee individually, but I like having everything mixed and ready to go.
Stir well and store iced coffee in the fridge until the craving for a cold caffeinated drink strikes.
When you’re ready for a glass (or two!), fill a glass half-full with ice and pour the iced coffee over (and add milk if desired). Enjoy!
