Good morning! I’m excited to be back with a “This Week” wrap-up after missing last week due to computer issues and just being plain tired. Please share what’s going on with you in the comments.
Our Week in Pictures
By the way, most of my weekly pictures are from @gnowfglins on Instagram, which I welcome you to follow for a daily glimpse.
A milestone in homeschooling last week — under my husband’s tutelage, the kids finished Apologia’s Physical Science. What a great accomplishment and a great experience! I’m so proud of them! Next week, they’ll move on to Chemistry.
So last week my computer came down with something. Which meant I had to go to the Eugene to take it to the doctor (it’s still visiting). I am praising God that I have everything backed up and the security of Apple care, but especially that it didn’t happen 5 days earlier when it would have been really inconvenient. I am completely confident that God orchestrated it at just the right time. He’s so good to me.
The kids came along to Eugene when I told them I was also going to visit our friends Megan and Tim at Vanilla Jill’s Scoops and Soups for a quick catch-up and delicious lunch. We made an afternoon of it, and it was fun. I had the beef bone broth soup with a paleo waffle, and the kids had waffle sundaes. We had never been to the Whit location before and loved seeing it! I think it’s so awesome that Vanilla Jill’s is providing GAPS-friendly and gut healing meals! Eugene and Springfield people — you’re so blessed!
My daughter is doing most of the baking these days, and these yummies are Erin’s Nut Butter Sourdough Cookies. The variation she makes most often is the chocolate chip / date / almond butter. They are SO good. For this particular batch, we were down to just a few chocolate chips so they’re weren’t as loaded as usual. If you haven’t tried these cookies yet, you should.
With all the wet and cold weather, I was worried our bell peppers in the garden would start rotting, so we picked them all. Wow, such a beautiful harvest! I have never grown peppers like this before. We are eating them fresh and I’m drying some, too.