i have so loved homeschooling this year.
it has been such fun learning things alongside my third grader. history has been the best. field trips to philadelphia to see where the constitution was signed and ben franklin’s house. the liberty bell and betsy ross’ house. not to even mention the amazing trips around dc. heading to george washington’s mount vernon, seeing the constitution itself, walking the monuments, and so much more.
i’ve learned latin. done science experiments. brushed up on my fractions. and relearned how to diagram sentences.
i’ve loved having my kids at home with me. i am so thankful that we are all working alongside of each other. and that the move we are making in just a week and a half won’t bring with it all of the stressors of yet another new school this time around.
what i haven’t loved is not having a teaching background to be confident i’m doing things well. not have boxes to check as we go along to make sure i’m keeping up. having to be all things to all people, with three little ones at such different stages of needing their mom/teacher. and the eating.
there’s so much eating.
breakfast. snack. lunch. snack. snack. dinner. snack. and that’s pretty much just one kid. and the eating doesn’t seem to happen for each one at the same time. i’ll admit i’ve created this madness. i’m not always strict in my routines. every day is different. and i don’t have firm kitchen hours. but some days i try.
and on those days i make something yummy, sometimes with the help of little hands, like this savory grain-free ham and cheddar stromboli. this one’s a total hit! everyone loves it. they eat all at once. lunch is filling and delicious, and i get a moment’s break from dishing out more food because everyone’s belly is happy and full.
all in all, the pros soo outweigh the cons of this first year of homeschooling. we’re gonna take it on for another year (after we finish this one up!) next year in texas. and i’m gonna add the middle monkey as a preschool-kindergartener.
i am certain i’ll look back on these days (and all of the dishes) as some of the favorites of my life…
- 2 cups almond flour
- 1 cup arrowroot starch
- ½ cup cassava flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ cup non-hydrogenated shortening (such as Spectrum)
- ⅓ cup water
- 7 ounces ham, cut into ¼-inch cubes
- 8 ounces shredded Cheddar cheese
- Cooking spray
- Preheat oven to 375°.
- Combine almond, arrowroot, cassava, sugar, salt, xanthan gum, baking powder, garlic powder, and Italian seasoning in a medium bowl. Cut shortening into flour mixture until mixture resembles coarse meal. Stir in water; combine to form a dough.
- Roll out dough on a piece of parchment lightly sprinkled with arrowroot starch to approximately a 14- x 12-inch rectangle. Sprinkle ham and Cheddar down the long center of the rectangle, leaving about a 4-inch border on either side of the ham and cheese.
- Make cuts in dough about ½-inch wide down each side of dough, cutting just to cheese and ham. Carefully fold in strips on either side at the same time, patching any breaks in the strips as you go. Continue working down the down strips until all are folded in, resembling a braid.
- Spray with cooking spray and sprinkle with additional Italian seasoning, if desired. Slip a baking sheet under the parchment.
- Bake at 375° for 40 minutes or until crust is golden and cheese is melty.