I hate report card time.
It's not because I dislike them - they're an important part of the educational process.
It's not even because I resent having to give up my time to do them. I kind of had an idea of what I was getting into when I applied to teacher's college.
Report card time sucks for two reasons.
First, getting started is the hardest part. I say to my husband every year, "don't make any plans for us this weekend, I have report cards to write." and inevitably I end up sitting at my computer, watching the cursor blink and wondering what's up on facebook or checking my email, or googling something really...random, feeling the urge to spontaneously bake or make a 5 course meal....all in an effort to avoid the reports.
Second, once started, it's trying to eloquently word the obvious into sugary bites that say yes, your child who, as I'm told, does no wrong, who is perfect in every way and smarter than Einstein is not only a crumby student, but can also be a total asshole into - Tommy is an enthusiastic student who enjoys hands on activities. He does need to work on his listening skills.
You may think that politicians can spin - but teachers are the original SPIN DOCTORS.
Anyway, I digress. This blog, too, has become a way for me to avoid the reports. As were the coconut pecan banana muffins I baked this morning and the cabbage lentil soup I whipped up after dinner.
I hope you enjoy the soup recipe - you'll have to wait for the banana bread, the recipe card is lost to the piles of paper on my ottomon.
Cabbage Lentil Soup
1 small cabbage (purple has lots of good vitamins in it!)
2 large carrots
2 celery stalks
10-15 cremini mushrooms, sliced
2 cloves garlic
1 can lentils, drained and rinsed
1 can diced tomatoes
1 tetra pack of veggie broth
1 can/tetra pack of either vegetable juice or tomato juice (try to find one with low sodium)
2 Tbsp dried rosemary
2 bay leaves
Sautee the onion and garlic until the onions are a nice caramel colour. Add the other veggies and lightly sautee. Pour in the entire tetra pack of broth. Add tomatoes, rosemary, bay leaves and lentils. Pour in enough veggie juice to fill up the pot and save the rest to add as the liquid evaporates.
Bring to a boil, then lower the temperature and simmer for at least an hour or until all veggies are soft - The longer the better.
Serve as is, or blend in a blender or food processor until smooth. Serve with crusty bread and butter.