It feels a little contrived to me, this writing-journaling-blogging thing. I suppose that it will get better with time.
The kids are in swimming lessons this summer. They go M-Th for 30 minutes. Aurora is doing so well too, she is actually swimming short distances. Her sister Astrid, on the other hand, WILL NOT GET IN THE POOL. Which is weird because Astrid will play in the pool when we go for family swim, or at friend's houses who have pools, or the hot-tub. But. not. for. lessons.
Is her teacher creepy? no.
Is the water chilly? yes, but it always is.
Is the class too big? No, four kids max.
What then?
She says simply, "I do not want to." And I am shaking my head in confusion.
In other thoughts of the day, I would like everyone to know that:
1. I stopped eating fast food one year ago today.
2. My family has also stopped (much to their surprise!) eating fast food one year ago today.
3. I am, from this day forward, going to strive to become GREEN.
4. No more using/ or accepting plastic grocery bags.
5. We will eat more organic foods.
6. We will use fluorescent bulbs instead of incandescent.
7. I will ride my bike at least once a week.
8. I will do something creative once a week.
9. I will find a vegetable that Aurora will eat.
10. I will perfect the carne asada recipe.
2 comments:
I started using reusable grocery bags about 8-9 months ago. It is such a small step, but I love it! And my bags get used for so much more than the grocery store. I love that they hold so much more than plastic bags. And when you load your car - they actually stay up! And not fall over! amazing! lol
And carne asada... I got this from my friend who is awsome at mexican food. Try this as a start and then make changes as you go along.
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Changes I have made - changing up the peppers, for more/less heat. And I don't use freshly ground cumin - thats to much work for me.
And I usually do more garlic... I love garic!
I used to be like Astrid as a kid. I just didn't like to do "group" kid things. I remember my mom taking me to roller skating lessons at the rink in Havasu and I wasn't even there 3 minutes and walked out crying. I don't know it was, but just wasn't my thing.
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