My back-to-school stress dreams started about a week ago. After one particularly gruelling night time panic, involving lists, school bells and missing leopard-print vests, I wrote a
quite funny blog post which was subsequently lost when my laptop carked it.
So I’ll have to leave the humour to your imagination and rather than try to rewrite it, I’m giving you a DIY blog post. Just fill in the blanks based on your own family’s back-to-school situation…..
On the first day of school, I have to go _____________________ to get __________________ for _______. Then I’m off to _________________ because _________________ needs _______________ and I’ve only got until _________________ to fetch them. After that we’re off to __________________ for ______________. I’ve got _______________________ planned, but we’ll see how we go. I might have to resort to plan B, where ______________________________________ and ____________________________________________. Then I’ll nip into work for a bit because I’ve got _____________________ at _______________ which really needs some ____________________ before _______________. We should be home by _______ when I’ll get _____________ to __________________ and practice _______________________ before ________________________. I think that’ll work nicely with just enough time to eat ______________________________________ and do a bit of _________________ before bed.
And so we’re back into the school year. Good luck!
Gingerbread (good luck) biscuits
Perfect for the summer lunchbox, these sturdy biscuits are packed with seeds, making them nutritious, nut-free AND delicious.
1 cup seeds (I use a combination of flax, pumpkin, sunflower & chia – skip sesame seeds which are becoming more of an allergen problem)
30g butter (at room temperature)
1/2 cup brown sugar
3 tbsp treacle
1 cup self-raising flour (wholemeal flour works well, too)
1 tsp each of ginger, mixed spice & cinnamon (or cassia is great)
Preheat the oven to 180C. Line two oven trays with baking paper.
Add the seeds to a blender, mini food processor or thermomix and blitz them, to break them up a little (this helps hide them a little AND better helps your body absorb the nutrients). Set aside.
Use hand held beaters (or a mixmaster if you have one) to cream the butter and sugar for a minute or two, until it resembles the texture of soggy sand. (NOTE: traditional ‘creaming’ is to help dissolve the sugar, however these quantities don’t allow that to happen, we’re just giving the mix a good start).
Add the egg and use the beaters to combine it in well. Also beat in the treacle. Tip over the flour & spices (I don’t bother sifting) and use the beaters on a low setting to mix it through (a deep bowl stops flour going everywhere).
Remove the beaters, tip in the seed mixture and use a spoon to mix it through evenly. Roll the mix into 26ish even-sized balls (wear kitchen gloves if you hate getting your hands dirty). Place on the trays (allow some room for spreading) and bake for 10-12 minutes until just firm and springy. They harden up more as they cool and you don’t want them rock hard the whole way through.