Well, I did it. Sent my baby off for his first year of elementary school and my big boy off for his last. Did I cry? Yes, yes I did.
I came home and our house was so quiet. I don’t really like that. I don’t know how to function in quiet. I need the kind of noise only 3 boys in the house can bring.
Last spring, talking with Henry’s preschool teacher about this very day, she lovingly said, “It’s one of those milestones where you know your life is going to change forever. Just like when you have kids. It doesn’t necessarily get easier, you just find a new way.” I’ve thought of her words so many times this summer as the first day of school crept closer. Please don’t get me wrong. I want my kids in school. They have a love for learning and it is amazing to watch them stretch and grow. But, I also really love having them here at home. Even on the days they make me crazy, fight, tattle and create more messes than I ever thought possible.
So here’s to a new normal, a new way and all the great things ahead…for all of us. My friends with older kids tell me I’m going to learn to love it. I hope so. For now, it just feels…too quiet.
What better to do with all this time than to get into the kitchen. Knowing how hungry my guys were going to be at the end of their day I made up a batch of these Peanut Butter Bars from a recipe sent by a friend. She thought we might like them, given our affinity for the whole chocolate/peanut butter combination. She was absolutely right.
Peanut Butter Bars
adapted from Taste of Home
1/2 cup Earth Balance butter, softened
1/2 cup sucanat
1/2 cup brown sugar
1/2 cup natural creamy peanut butter
1 tablespoon ground flax + 3 tablespoons water (equivalent of 1 egg)
1 teaspoon vanilla
1 cup whole wheat pastry flour
1/2 cup oats (quick or old fashion)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
In a mixing bowl cream together butter, peanut butter and sugars. Add in flax mixture and vanilla. In a separate bowl combine flour, oats, baking soda and salt. Add slowly to wet ingredients.
Spread into 9×13 pan.
Sprinkle with chocolate chips. Bake at 350 degrees for 20-25 minutes.