Two parenting milestones this week. First, I spent a solid 90 minutes waiting in two separate lines in a leaky gym to register Ally for kindergarten. Since her fifth birthday she appears to have hit that growth spurt where kid’s grow faster than Japanese knotweed and I definitely won’t miss the day care bills, but hard to believe that she is almost old enough for school.
Second, and obviously just as big, we took stock of our multicolored, plastic 36-piece IKEA kid’s dinnerware set clogging one kitchen cabinet and began to consider that maybe it was time to start at least considering replacing those with something age appropriate.
Picked up on a whim almost nine years ago, they might be our best IKEA purchase ever. Quick and easy to clean and virtually indestructible, they are perfect for meals or as art project accessories. I have eaten more meals than I care to admit off the purple plate.
I will be a little sad to see them go, but all good things must come to an end. And all little girls must eventually go to school.
This Saturday we were going over to a friends’ house for dinner and we were bringing dessert. With a frightfully light agenda (nothing after morning soccer and art), I thought baking some cookies would be a good (time consuming) activity for the girls.
It’s not hard to spot the personality differences between Michelle and I, but if you need a telling example watch us in the kitchen with the kids. Michelle is the more intuitive cook. She gets the general shape of the recipe and then goes about making it in her way. I have more the baker mindset. I like precision, measuring and following directions.
The end result is usually very tasty no matter who is at the controls, but the process and the state of the kitchen before, during and after are a different story. Throw some child-sized helpers into the mix and it’s a multiplier effect. I need to physically leave the room when the all the girls are in the kitchen. For her part, Michelle can’t understand why it takes me so long to bake a dozen cookies.