Today was our first day back to lessons. The kids were ready for it, but I wasn't. Living in New England, I have a hard time letting go of summer. I woke up at 7:45 am--a bit late. I had a terrible night's sleep with allergy symptoms keeping me up for hours. (My allergies are awful this season, the worst they've been in years.) I made pancakes for breakfast, and we dove right back into history (ancient Greece), writing, vocabulary, spelling, and math. L did "school", too. He is getting better at cutting, coloring, and tracing.
As the days begin to shorten, I often make this warm Mediterrean Salad, which is a simple, quick dish, and a family favortie:
1 lb. Penne Rigate cooked and rinsed (use hot water to rinse)
2 cloves minced garlic
1/4 cup olive oil
fresh basil, salt and red pepper flakes to taste
tomatoes--any kind (I was using cherry tomatoes from the garden up until they got blight a couple of weeks ago)
sliced black olives (I usually put in two small cans)
steamed broccoli florets
Mix the oil, garlic, basil, salt and pepper flakes in a large bowl. Add cut tomatoes and sliced olives and toss. Add steamed broccoli florets and hot pasta. Toss to mix and coat, top with grated parmesan cheese if desired. This salad is really best served warm. It is really yummy, and makes a great meal for transitioning from summer to fall. I usually serve the salad along with grilled chicken and fruit.
PS: I can't stop thinking about Sarah and the flooding in Vermont from Hurricane Irene.