The Tides, They Are A-Turning

Each Tuesday I volunteer in Ben's second grade classroom. I have two book clubs, and each week we read a chapter in a book. One of the clubs is made up of three boys and the other is five girls.

Each Tuesday I'm amazed by the fact that Ben will still plant a big kiss on me before I leave, right in front of all of his classmates. And that the girls fight over who gets to sit next to me, the winner usually laying her head on my shoulder while we read.

In other words, they haven't figured out yet that parents are embarrassing.

Whenever Eric and I chaperone field trips, our boys are so flipped-out happy that we're there that they cling to our sides and make sure that they "own" us for the day. If neither of us can make it to a field trip, they are sad and disappointed.

At least that's how it's been up until now. But recently there's been a change in the air. I think Theo is starting to realize that maybe, just maybe, his parents are a little....well.....uncool.

On the last field trip I did with his fourth grade class, Theo pulled me aside and said, very kindly, "Mom, I may not be able to sit with you on the bus because I need to sit with my friends." He cushioned it with a sweet voice and gentle words so that my feelings wouldn't be hurt, but I got the main message: "Mom, I'm moving on. I've had a good time being your love bug, but I'm becoming a man and I need to start acting like one." (sob, sniffle...)

Eric chaperoned a field trip with Theo's class just last week. Since dads seem to hold on to their status as acceptable beings a little longer than moms do in the eyes of a kid, I had high hopes that Eric would get one last "clingy" field trip, one last moment of acceptance from our little man.

He's the kind of dad a kid would want to have on a field trip. He's fun and silly and takes charge and engages kids. He sat in the back of the bus with ten 10-year-old boys and kept them engrossed for twenty minutes in a game of "Guess What Number is in My Head?: Between 1 and 1 Million." What's not to love?

As he recalled the day, Theo admitted that he had, indeed, been embarrassed having his dad along. I asked what Eric had done that was embarrassing.

"His presence," he said.

"And mom," added the soon-to-be man, "the damage is pernamint."

Spring Evening

We've been having a bout of warm, sunny, beautiful weather that makes us think spring is actually here to stay. Maybe we won't just slide right back into winter!

Last night I was walking Sam and it was one of those peaceful, quiet evenings that make you feel like you're in a movie. The birds were singing, the smell of charcoal was hanging in the air, and the grass was so green it was almost blinding in the setting sun. Mmmmm...

I took a couple of photos of a tree shadow on the front of the house.

Chalk One Up for the Chef

My family has endured many failed cooking experiments over the years. They have valiantly chewed and smiled through concoctions I've made up, and, strangely, continue to allow me to be the head chef at Casa Lucas.

But every once in a while, one of my hairbrained experimental recipes works out. Last night I was trying to figure out what to do with two huge sweet potatoes we had left from our stop at a farm stand in South Carolina, and two huge Vidalia onions I bought last week. The resulting recipe was like heaven to me, and Eric, who is not a sweet potato fan, even loved it.

Here is the recipe. If you're brave, give it a try and tell me what you think of it. If you change it for the better, let me know and I'll adjust things on my end.

Any ideas for a name for this masterpiece?

Ingredients:
2 sweet potatoes
2 vidalia onions (these are only available seasonally, but red onions would be really good, too)
1/2 cup of sour cream
2 Tbsp. butter
2 Tbsp. olive oil
Ground cinnamon
Ground nutmeg
Curry powder

Pierce the sweet potatoes with a fork and bake at 425 for 45 minutes to an hour.

Meanwhile, in a large skillet over medium heat, melt the butter and olive oil. Chop the onion either into thin rings or into thin wedges, and add them to the melted butter/olive oil. Let them saute, stirring occasionally, for about 45 minutes to an hour, or until the onions are a caramelly-brown. Mine always end up sort of crunchy, which I like, so let them go a little longer if you want to.

Mix a tsp. of each spice into the sour cream.

When the potatoes and the onion are done, slice the potatoes open like you would a baked potato. Add a little butter and let it melt into the potato. Add a good dollop (or two) of the sour cream mixture to each potato.

Top with the caramelized onions.

Call me and weep from the goodness.

A Very Frivolous Post From a Very Frivolous Person Who Bounces Off the Walls But Finds it Hard to be Carefree

What Your Latte Says About You

You don't treat yourself very often. You find that indulging doesn't jibe with your very disciplined life. You are a very frivolous person. You don't take anything too seriously. Why should you? Intense and energetic, you aren't completely happy unless you are bouncing off the walls. You're totally addicted to caffeine... but you like to pretend like you aren't! You are responsible, mature, and truly an adult. You're occasionally playful, but you find it hard to be carefree. You are honest and genuine, but you are never tactless.

Try it here.