The Solar Eclipse was SO COOL!  I’m so glad we were able to snag some glasses so we could all experience the amazing sight!  We watched it slowly build to the peek of about 80%.  We unfortunately didn’t get to witness a total eclipse, but the weather cooperated long enough for us to at least see the partial here on the east coast.  Such a fun thing to experience!  Especially with one of our science focuses being astronomy this school year, the eclipse is a perfect way to kick off the new school year!

“For from the rising of the sun to its setting my name will be great among the nations.” Malachi 1:11

I was simply blown away when today’s morning chicken chores greeted me with this sight.  All of the dazzling sun rays peaking through the trees literally made me gasp and stop in my tracks.  I finished up quickly with the girls, and ran back inside to grab my camera.  I moved the f/stop all the way up to 22 and walked around shooting this scene at different angles.  This one was my favorite.

Maybe it’s not much, but I was mesmerized.  I hope I never, ever take these gloriously breathtaking views for granted.

  • August 20, 2017 - 10:18 pm

    Ruth - Love it! Sometimes it’s the little moments…
    Thanks for sharing the beauty with us.ReplyCancel

We had the chance to do some mini-golfing with my mom last week, and I think the kids had so much fun!  This was one of our summer bucket list activities, so it was super special to do it with Nana!  It was a little … eh … chaotic trying to putt-putt with everyone, but that made for lots of laughing and cheering in between tripping over each other’s golf balls.  We couldn’t have asked for more perfect weather with this incredibly mild August!  And spending some quality time with one of our favorite people was such a gift, especially as the summer rapidly comes to a close.

I know the seasons often seem to slip easily into years, but this summer truly has gone by with the blink of an eye!  It’s been so fast-paced, I hardly feel like we’re in July, let alone August!  The calendar tells a different story though, so I’ve been working away at homeschool planning over the last few weeks.  I’ve been shoulder-deep in curriculum writing for our upcoming co-op school year, as well as prep work for my four charges at home.  And while I absolutely adore homeschooling my precious children and leading my students at co-op, I’m simply not ready for the summer to come to a close yet.

Interestingly, we’ve had fairly mild August weather, so the cooler mornings and evenings tell me it’s about that time.  I even found a pretty yellow leaf in the backyard, fallen from one of the tulip trees.  Sigh.  The time has arrived for the seasons to change.  Bring on the new school year.

My love affair with einkorn flour continues.  We are obsessed with the delicious, incredibly healthy, wonderfully scrumptious einkorn banana bread.  I bake it at least once a week.  The house smells divine while it’s in the oven.  In fact, everyone who walks into the house while it’s baking wants to know what the delicious smell is.

A couple of the children eat it for breakfast.  Every morning.  They love it.  This is an awesome alternative to the expensive organic Z-bars they were going through like crazy.  And it is baked in my kitchen with love.  I feel good about serving this quick bread to them, knowing it’s almost 100% organic and nutritious.  It’s also free of preservatives and a bunch of ingredients I cannot pronounce.  And it mixes up pretty fast.

Ingredients:

3 ripe bananas (the riper, the better for sweetness)
1/3 cup melted (and cooled) butter
1 pastured egg (I pull mine right from the chicken coop)
1 tsp vanilla extract
1/2 organic cane sugar
1 1/2 cups all-purpose einkorn flour
1 tsp baking soda
pinch of sea salt
1/4 cup organic flaxseed meal (optional)
1/4 pumpkin seeds (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. Peel and mash the bananas in the bowl with a hand mixer.
  3. Add all of the wet ingredients to the bananas, and mix well.
  4. Add the sugar, flour, baking soda, and sea salt.  Mix well.
  5. Add the flaxseed meal and pumpkin seeds if you want to add them.  Mix well.
  6. Pour the batter into a greased (I use softened butter) 9×13 pan.
  7. Bake for 50-60 minutes, or until a toothpick comes out clean.
  8. Let the loaf sit for about 10 minutes before turning it out onto a cooling rack.
  9. Serve warm with butter.  Or just eat it plain.  It’s that good.

My recipe is adapted from A Modern Homestead, where there are so many delicious einkorn recipes just waiting to be made!