I have cut Jacob’s hair many times. I love the ease that our flowbee delivers (even if it does seem so very cheaply constructed, grr). But I did not always use that aide. The very first time I attempted to trim him up I did it free-hand. What did this mean for Jacob: fear, pure fear. It didn’t turn out too bad, thankfully we had a trip planned to my parents soon, and we used their flowbee.
Last night, I learned the meaning of the saying: turnabout is fair play. I have been needing a hair cut for a while, and have most recently been contemplating donating to locks of love. But after measuring, I decided I would prefer a trim. So Jacob grabbed our hair scissors and I brushed my hair and now my hair is quite a bit shorter. He had to cut off more than I asked because there was so many dead ends, eek. But I’d say he cut of around 4 to 5 inches and I’m so much happier. I have no idea what he did. I told him to cut a curve, but he rebelled and say straight would be easier for him. Well, whatever he did was loads better than my hair was. And no one has even noticed, which I’m taking as a good sign.
Maybe this isn’t the economy to be trying to do everything from home, but I have never been one to allow (meaning: pay) someone else to do something I am able to do myself. That is how I was raised and I am happy to have a home where I can have room to make my own curtains and dinners and to cut our own hair. I love doing things myself. At Sam’s on Saturday Jacob and I had a discussion (meaning: disagreement) about rotisserie chicken. I am against it on principle: I don’t want to be charged extra for some man hours they must put into it. But Jacob had a good point in that recently I haven’t really had time to cook a chicken, or bake bread, which means that buying it, even at elevated costs, could prove necessary (bread, not chicken, I’ll find something, anything else to eat). And I, maybe wrongly, believe that there are plenty of people still getting highlights, layers, and swept bangs that my sense of “duty” to the community is quite diminished.
Now for what you have all been waiting for:
It is still long enough for my knot I love to wear, but waking up with Jacob on it and not being able to move is, I hope, a thing of the past.
I wonder what things other families are taking on the responsibility of in their homes that they used to go out for, or delegate to others. I know one prevalent change I’ve seen wide-spread is eating. Food and families have been brought together, sit down dinners are not just for the 1950’s any more. Families are growing closer and getting back to the basics, by learning cooking (if not gardening as well). What a beautiful thing, conversation, work and creativity rather than a hurried drive-thru.
Sundays can feel very long sometimes. Our church’s services last three hours each Sunday. We try to eat lunch right before but we just cannot help being hungry when we get home. Jacob has always been quite impatient for food, and this is exacerbated on Sundays. So, our favorite meals on the wonderful Sabbath day are meals that are ready when we get home. Right now for us that means crock pot meals. Our two favorites currently are from his mother’s kitchen, chili and pot roast. I’ve always made pot roast in the oven but Jacob and I have perfected the art (or are at least headed there) of slow-cooked chuck roast.
- 1 to 3 lbs chuck roast
- 3-5 red potatoes chopped to large bite sizes
- 3-5 carrots chopped to about same size
- 1 onion microwaved for 5-6 minutes (not burning or melting)
- 1 can of cream of mushroom soup
High for 6 hours or Low for 11-12
We put it on High from about 10 or 11 until 4:30-5. There is plenty of room for timing with a slow cooker; we usually can just put it on our plates when we get home. Please be sure to check the temperature with a meat thermometer before chowing down, just in case.
To prepare the pot, we place the meat in first, and place the potatoes and carrots on opposite sides of the roast, while the onion is microwaving. Then top the meat with the onions and soup.
This past time we dressed up the meal with gravy. I took the juices from the pot, the moisture released from the roast and the soup that was free and not coating the meat or vegetables, and put them in a warmed frying pan. I whisked the juices as I added flour, giving the flour enough time to cook a bit and thicken the gravy. Amazing topping. This meal is also served great on top of rice, and as usual, this helps it go further.