Knowing that I'm in the middle of an extremely busy stretch of time led me to do one of the worst and yet most needed things this weekend... I slept in. Sophie's been just amazing on our non-school mornings lately - getting herself up, coming in for a cuddle with mom & dad, and then going to the computer to play games while we catch some more shut-eye. She's clearly a child comfortable with computer skills - I'm not sure if every four year old could turn on the monitor, pull up the appropriate web browser, and go through our favourites folder to find a game she wants to play. I enjoyed the luxury of the sleep-in before getting out of bed and facing the reality of some pretty heavy planning for the soup making class I'm teaching on Tuesday. I won't spell it all out here, but suffice it to say that trying to research appropriate recipes, quadrupedal them, create handouts and teaching notes, and buy enough supplies to make 24 Quarts* of soup for a budget of $60 (really, think about that for a minute) was challenging and very stressful. I owe a big thank you to a few people for making it possible: my mom for her just-at-the-right-time encouraging phone call when I was feeling overwhelmed, and two vendors at the Western Fair Farmer's Market who agreed to give me amazing discounts in exchange for credit during the class. When you're at the Western Fair Farmer's Market please give some of your business to Sherri Turner of Turner's Farm Market and Anthony Ferras of The Butcher's Blend - two great people from great businesses who really helped me out. By the end of the day I had enough carrots, parsnips, potatoes, onions, squash, turnip, garlic, ginger, celery, beef, herbs and canned goods to complete the class I had envisioned - and I spent exactly $60.10. Unbelievable!
* 64 Quarts = 96 Cups of soup