He can't tell us what he does there, he can only tell us that he loves it. Carter was primed and ready to go on the first day of kindergarten. The snack was selected, the bag was packed, we were waiting in the driveway in plenty of time. He was so eager to get on the bus that I had to remind him to stop and turn around for his picture. How patient do you have to be to drive a bus? I could never do it.
When he got home, everyone wanted to know what he did at kindergarten, and every time we asked he said the same thing: It's a secret. When I tried again, hoping for some details, he once again told me it was a secret, but this time he paused and added: "...but I love it."
Carter's a boy who likes his secrets, but as long as he's thrilled to get on the bus every day, that's okay with me.
For weeks, Claire talked about her three-year-old party, about her friends, her cake, and of course, her presents. The day finally arrived and it was everything she'd hoped it would be. Thank goodness for Malcolm and his willingness to play with a bunch of little kids. They were completely incapable of playing a game, at least not the way most people play them, and during musical pillows she thought the point was to end up on her own pillow every time, even if someone else was already on it and there were plenty of other pillows that were completely open.
She got the green cake she'd been asking for - very low maintenance for me - and she thought all of her presents were fabulous. It took days to recover - for both of us. Now we're counting down to Carter's big O-5.
This is a fantastic recipe I got from Everyday Food magazine, a great source for recipes and available at your local library. Well, my local library. It's also a great little giftie, put one or two in a cellophane bag and tie it with a ribbon.
I use a muffin scoop to make the big cookies and a single batch makes about twelve. You can use a regular cookie scoop, just cook them for around ten minutes.
Giant Sugar Cookies
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
8 tbsp (1 stick) unsalted butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
1 large egg
1 tsp vanilla
1/4 cup sour cream
Beat butter and sugar until light and fluffy,, 2-4 minutes. Add egg and vanilla; beat well to combine. Add half the flour with the baking powder, salt, and baking soda, followed by the sour cream, then remaining flour. Mix just until smooth. Drop mounds of dough, about 3 tablespoons, 3 to 4 inches apart onto baking sheets; sprinkle with sugar. Bake at 350 until edges of cookies are just firm and tops are barely beginning to brown, 15 to 20 minutes. Transfer cookies to a wire rack to cool.
