Like many of you out there, we are in the middle of a process by which we’ll determine where our child will be placed for kindergarten. Until now, Bryce has been in a spanish-immersion program and is a dual language 4-year-old. In spanish speaking countries she can actually act as my translator even at her age…it’s great! My spanish is ok but I must admit compared to Bryce and her dad I’m the odd man out.
To keep her on the immersion track, we entered the public school lottery in hopes of getting her into an immersion program at one of the top public schools in the city (outside of our district.) It’s interesting that it’s called a lottery at all, which by definition means a “luck of the draw” but in completing the application I had to write an essay detailing why we wanted Bryce to attend this school. I found this to be curious. When we received the notification that she wasn’t accepted, they also noted “criterion,” though undefined, that wasn’t met. Is it really a lottery after all? What the heck.
Now we’re looking at private school options and it’s surprisingly overwhelming and competitive. These are the big decisions, right? I have to remind myself that we can always make changes if we need to down the road, that we’re not stuck and that if she changes schools it’s not going to be the end of the world. If you haven’t seen the documentary Waiting for Superman I highly recommend it. It’s a fascinating look at the public school system in America written and directed by Davis Guggenheim.
I needed something to lift my spirits so I whipped up this bright and cheerful pea pesto:
This was really refreshing and can be used with pasta or as a spread on crostini.
It’s super-easy and great to make extras to freeze for when you’re short on time. I like to do that with most sauces that I make so I have options when I need to get a meal together quickly. Let’s be honest, dinner is always a bit of a dash, but this small measure results in liberating (as in stress-free) meal-time victory!
2 ½ c of peas (defrosted if you’re using frozen)
½ c parmesan cheese
1 garlic clove
1 tsp salt
¼ tsp pepper
1/3 c olive oil
Put everything but the olive oil in a food processor and give it a whirl until combined. Drizzle in the olive oil and mix until smooth. If you’re putting this into pasta reserve some of the pasta water and use if the mixture needs help adhering to the noodles. Garnish with fresh peas.
Otherwise serve on toasted crostini.
Have a fantastic day and enjoy the sunshine!