My son Woody turned six in November of 2011. That would have been the kindergarten year for most kids, 180 days that mark the beginning of the school career. But Woody did his learning in the big, wide, beautiful world, without school being a part of it.
I'm Teresa Honey, and I kept this blog to document this time in my son's life, to share pictures and stories with far-away friends and relatives, and to add ours to the many stories of families living rich, engaging, loving lives with learning happening all the time and in many forms, totally inseparable from every other part of being human.
Here you'll find 180 or so learning moments recorded from August, 2011 to April, 2012 in the life of a 5-turned-6-year-old radically unschooled kid.
Thursday, March 15, 2012
I don't know that I have much to say yet after yesterday except that I get a little impatient with myself in the wallowing-in-self-pity place, and that I tend to mentally shut down when I experience shame. Neither of these qualities is enjoyable or helpful.
So, I am doing what we do when the understanding and acceptance is long coming: we keep on. Chastened; resolved and rededicated; earnest in the search for wisdom; yes. And keep on.
This morning, Fox woke up at 4 a.m. and was disinclined to go back to bed. We played on uptoten.com together. We did a dinosaur floor puzzle. And we made cookie balls for when we go to our friends Liz and Cadence's place to play later today. Woody is going to love the cookie balls. Waking up to sweet surprises is one of life's great sources of joy, and this is exactly the kind of treat he likes.
Here's the recipe:
(If you have a food processor, this probably goes much faster. I don't.)
1 cup dates, pitted and chopped finely
1/2 cup walnuts, chopped finely
1/4 cup dark chocolate chips, chopped finely
1 tablespoon almond butter
Moosh all ingredients together in a medium-sized bowl with the back of a fork, then with wet hands as the mixture becomes more combined. Form into balls. Store in airtight container in the refrigerator. Room-temperature balls are good for 48 hours. This recipe makes about ten inch-wide balls. The picture taken moments after the preparation was complete shows seven, I realize. Let that be a testament to how good these are.