Einstein Wonders About the Weather

Today Good Man and I did a 6.2 mile loop past where my old school is moving to, my old school, my current school, a school-turned-community center…

It was 58 F and sunny when we left the house and 65, breezy, and cloudy when we got back. I don’t think we’re getting any snow days this year. I guess the flood day the first Friday of the school year…after a hurricane that killed my truck…which happened after an earthquake a week earlier should have been my clue that this year would be Different.

On our walk, we caught sight of this graffiti.

Hair Drier

I made kimchi jjigae for dinner tonight, but Good Man (of “my left toe is hungry” fame) only ate about half of it.

“Why aren’t you eating?”

“I am full.”

“Did I season it incorrectly?”

Good Man laughed, “No, I usually only eat about a half bowl of kimchi jjigae. You can ask my mom!”

I folded my arms across my chest. “Fine, let’s call your mom right now. It’s 8 am in Korea. She’d certainly be awake.”

Good Man shook his head, “No, I don’t want to deal with the hair drier.”

I was confused, “What?”

“Ahhhhh,” Good Man made a white noise hair drier sound and brought his hands up near his face like he was going to attack me. “That, I don’t need to hear that.”


I caught one of my students cheating today.

He was cheating on a Mad Minute that he knows I don’t put in my grade book.

I caught him because I was standing behind him, watching him grade his own test. He knew I was standing behind him. I know he knew, because he acknowledged me.

“If you’re going to cheat,” I said, “at least spend the time cheating on something that counts and don’t be so bad at it that you do it when the teacher is standing behind you.”

Resolutions and Gingerbread Pear Upside Down Cake

I’ve decided to make Good Man my sous chef for a few weeks because he needs to learn how to cook some foods. Today we baked a cake using a recipe from A Garden Supper Tonight: Historical Seasonal Recipes and Home Lore, a book we picked up last summer when we visited the Laura Ingalls Wilder Museum in Minnesota.

This was originally written for a cast iron Dutch oven. I just poured the stuff in an 8 by 8 baking dish and it worked out great.

Gingerbread Pear Upside Down Cake

2 C flour
2 t baking powder
1/4 t baking soda
1/2 t salt
1 t cinnamon
2 t ground ginger

1/3 C butter (plus extra—see recipe)
1/3 C sugar
2/3 C molasses
3/4 C buttermilk
1 egg

3 firm pears, peeled and sliced (we didn’t peel anything, and I also threw in some bits of Asian pears)
a handful dried or fresh cranberries (if using dried, soak in a little warm rum or water until plump)
brown sugar (2-4 T—see recipe)

Preheat oven to 350 F.

Sift flour, powder, soda, salt, and spices together and set aside.

Cream butter and add sugar gradually, beating until fluffy. Add egg and molasses, then flour alternately with buttermilk. Beat until just smooth. Set aside.

Melt a tablespoon or two of butter in a skillet. Put 2-4 tablespoons brown sugar in the pan and let it bubble. Add the pears and toss until they’re coated and the sugar mixture is melted. Put the cranberries in the skillet with the pears. Pour the gingerbread batter on top. Bake in 350 oven for 30-50 minutes until done. Carefully flip onto a plate soon as it comes out of the oven.

Gingerbread Pear Upside Down Cake

Good Man Approved


Completely unrelated, here are my resolutions for the year.

1) To walk/hike 1,000 miles.

2) To sew up more fabric than I buy.

3) To menu plan every single week.