We have been enjoying some amazingly beautiful days here in Kansas City - lots of warmth and sunshine and breezy evenings filled with birds singing and grass growing greener. It is blissful. Monday was such a gorgeous day in so many ways and I wanted to share a little of that goodness here.
I have been experimenting with some different oil combos in our schoolroom and I have found a trio that I simply adore. It helps to keep minds fresh and in focus when things seem a little rusty. I add 2 drops of each oil to the diffuser and we enjoy that during our day. It smells delightful and is so fresh!
Due to some recent health-related discoveries, I am now a completely gluten free vegan. This has caused the need for some new creativity in the kitchen and many adjustments. It thrills me when I find or make up a recipe that is delicious:-) I discovered a breakfast that wowed me and I started Monday out with this nutritional feast - homemade gluten free bread, toasted and topped with fresh kale and tomato slices, layered with "cheese" sauce and baked. I must say, it was a breakfast masterpiece. I used the Vegan Yum Yum recipe for Chard Florentine Toast Points as a guide but modified it so much that I believe it is a new recipe all together. I figured I would share the "cheese" sauce recipe in case anyone is interested...
Vegan "Cheese" Sauce
We have been studying about the Wright Brothers in history the last few weeks and this week we talked about some of their first attempts at creating flying contraptions. We made box kites on Monday and had a perfectly breezy day to head outside and test them out. The boys had so much fun running with them and watching them soar.
And so, this was truly a most delightful day...what a great way to start our week:-) Happy spring everyone!