I wish I could just pour out all that is happening ( or not happening) with our house. Suffice it to say, we are going to owe some huge amounts of money by the time all is said and done. Young families should NEVER buy a home with no down payment, even if the government says that they can, and gives them money to do so. God have mercy. It's happening all over the country and we are just part of a national wave. And we aren't even planning to buy another house. We just want to exit this whole Home ownership nightmare.
So, deep breath. This is like a boot camp to learn to live in the moment and to find joy in the little things. Because worry changes NOTHING but my mood.
So, lately my daughter has been trying the Gluten Free Casein Free diet again. It is good for her. So yesterday's offering, baked entirely by B herself, was GFCF honey sweetened banana bread with sunflower seeds. It is really really good. Banana bread is always better after spending the night in the fridge, so one loaf actually survived that long. Breakfast yums!
For dinner last night, we used up the rest of the rice I'd cooked on Saturday, and I made a chicken and veggie stir fry (onions and greeen peppers) with Chinese style seasonings. To do that, I used wheat free soy sauce, about half a tablespoon of ginger, a bit of cayenne pepper and a bit of honey. It tasted very good. Like something at the chinese restaurant. So all who do not have sensory issues enjoyed the meal very much.
Oh, and I cooked some Kale and garlic on the side. That's my go-to cool weather "salad". You know those big bags of kale you see at the store? I buy those for greens at this time of year, and it is so delicious to put a bit of oil in the skillet, a couple of tablespoons of minced garlic, and as much Kale as I can pile on. Then I cover the skillet with a domed lid and let it cook for a few minutes, stirring occasionally. You can practically feel the nutrients entering your bloodstream when you eat that stuff. Try it. It's just SO GOOD.
On the GFCF cooking front: of course alternate milks are expensive. (Woo Hooo, almond milk was on SALE at the Co-op yesterday so I stocked up.) For baking, I like to use homemade rice milk. This is very easy to do. Just double the water when you cook rice and strain the extra liquid off into a container when the rice is done, and you have "rice milk" worthy of either plastering wall paper or using in baking. I know it's very sticky because I accidentally spilled about a quart of the stuff last Saturday just after I'd made it (but fortunately also after I'd used some in a double batch of GFCF biscuits.)
On the homeschooling front: Today, in addition to all the other stuff there is to do, we are going to examine a Moth under the eyeclops (that's a microscope that plugs into the TV and magnifies things 200 times.) That should be interesting. I wish the device had a camera attatched to it, so I could post some pictures of the close-ups, but it doesn't. Oh well.