Skip to main content

Homework Assignment: Make Breakfast Before Early Bird Math Class


D is taking an elective class this year: Early Bird Math. It, essentially, covers pre-algebra in 6th grade (he still takes his regular math class during the day) so they will end up finishing geometry before they start high school.


Not being a math genius or even really math-motivated, this would not be my choice. But R did it. And when the class was offered to D, he jumped at it. I made it through calculus in high school and AP'd out of all math in college. Still, I didn't take geometry till 9th grade. And Early Bird Math makes Monday mornings even more painful because D has to be on campus at 7am. Again, not my choice, but he's determined.

Last night D announced that part of his homework for Early Bird Math was to make his own breakfast before class. "Mom, it's part of our life skills that Mr. Chipley teaches. I have to make my own breakfast before Early Bird Math."

Okay, but you cook all the time. Do you really have to wake up even more early to make breakfast?

"Mommy, it's my homework. I have to do it!" he wailed, thinking that I was trying to avoid it. To his credit, I was trying to avoid it, figuring if the spirit of the assignment is a little autonomy in the kitchen, we have that covered. But the kid is adamant that not doing the homework assigned is bad. What parent can argue with that work ethic? Not this parent.

I tried one more time to see if he would consider chopping fruit into yogurt "making breakfast." Then I would make the eggs and sausage before he woke up and he could "make" the side dish. Nope. Fine. So, he got up. He dug out the egg molds, cracked, whisked, and made breakfast - not just for himself - but for the whole family.

   
What do you think? 
Do you make breakfast for your kids? Or do they make their own??



Comments

  1. When the kids were young breakfast consisted of toast and fruit or cereal. Sometimes just a muffin or an egg sandwich in the car on the way to school. We only cooked big breakfast on the weekends. That has continued on until this day.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an