There’s a parent tradition in my son’s class to bring his teachers breakfast and lunch every day during Teacher Appreciation Week.
I love coming up with a meal for them and then preparing it the night before. It gives me a chance to meditate on how thankful I am to have these amazing mentors in our lives!
This year is a big one for Lucas. He’s finishing up his 4th and last year in the same Primary (Montessori) class (sniff, sniff). What a journey it’s been! Here’s a then and now comparison…
This is him on his first day. Look at his little face!
I know, just 2 1/2 and he already had mad sorting skills.
And now here he is doing fractions! I can’t even think about it.
I have no idea how Ms. Deedee does it. There are thirty kids (ages 2-6) in her care and she knows them all – their needs, their minds, their hearts. The other day I was in the classroom doing some child interviews for the yearbook and I just wanted to stay there forever. The children are so lively, so totally independent (imagine a couple of 5-yr olds in aprons cracking eggs by themselves, a 3-yr. old hanging washcloths on a clothesline, my son outside chatting with his buddy while sweeping.) It’s just an incredible energy.
Thank you Ms. Deedee, for setting a solid foundation for my little man!
And now, on to the pasta. I delivered it this morning and had it myself for lunch – it’s good stuff. It’s not a sweet peanut sauce (which is also delicious) – it’s all savory except for the slight natural sweetness of the peanuts.
Pasta With Spicy Thai Peanut Sauce
(original recipe from Cambria B&B)
1 lb spaghetti, cooked (I used brown rice pasta from Trader Joe’s)
1 cup Spicy Peanut Sauce (*recipe follows)
4 green onions, diced
1 large cucumber diced (I used 4 Persian and left on the skin)
peanuts (for topping)
fresh cilantro, chopped (for topping)
Toss together the first four ingredients. Add more sauce if desired. Top with peanuts and cilantro and if you want it spicier, more crushed red peppers.
*For sauce, blend the following ingredients in a blender until smooth and adjust seasonings to taste (it’s just mildly spicy – up the heat with more crushed red pepper):
1/2 cup extra virgin olive oil
2 tsp water
2 tsp fresh grated ginger
3 small cloves garlic, chopped
1/4 cup rice wine vinegar
1/2 cup fresh lemon juice
1/2 cup tamari (or soy sauce)
1/2 cup peanut butter
1/2 tsp crushed red pepper
1/2 cup fresh cilantro
This dish tastes great with green tea – iced with a bit of honey or hot. And for dessert – macaroons! I’ve been waiting for a reason to try my hand at these. I used this recipe from zenbelly. Don’t they look scrumptious? These are not the ooey gooey Mounds-esque variety of macaroons. They’re lightly (perfectly) sweetened with honey. P.S…coconut is great for your skin, digestion and pretty much everything else. Enjoy!