We have begun a new season, homeschooling.
Right after I started doing freelance recipe developing, and not too long after we moved halfway across the country. I’ve heard changes come in three.
Ready, I feel not. On top not feeling ready, now that I typed that last sentence, I feel like a little green guy who knows how to use the force better then the english language.
Hope the force can help me teach these kids to read.
We started a few weeks ago, but have mostly been easing into. I knew with such a drastic change in our schedule I would want a soft launch of sorts as I got used to figuring out how to schedule around it, meet requirements, and figure out what learning styles work for my son. We legally start Monday, and I am glad we had a few weeks of getting used to it as I feel so much more confident now.
The soft launch has cemented something I already thought would be the case, I need to simplify our breakfast and lunches. Those mornings need to be streamlined! While we are doing most of our sit down work during naptime, there will be some school in the morning plus anything I normally would do during naptime shoved in there as well.
This white bean dip will be perfect for easy lunches. Since it has beans (protein) and we use it as a vegetable dip I readily eat it as a lunch. Since I make a big batch at once we can eat off of it for a few days with the available fresh vegetables. Now just to figure out a few more easy lunches and what to do for breakfasts…
In the meantime though, I won’t leave you hanging. You can find the recipe for this tex-mex white bean dip over at Kitchen Stewardship where I contribute.