A Weekend in Bed

Last week was memorable for a number of reasons. Our son passed his oral exams with flying colors, which is amazing. Also, said son and I got our first shot of Covid vaccine on Friday, which led to a weekend largely spent in bed with the side-effects. It wasn’t pretty. Fever, joint pain, headaches – in my case, lingering, and I’m a little stupid with it, after four days in a row. It’s not alarming enough to suspect thrombosis, so I’ll just have to sit it out. Good thing I submitted my manuscript early last week. And good thing I have you to talk to, since I can’t really concentrate on work.

Since I could do little else but veg out, play with my Sudoku app and drink copious amounts of tea, I decided some knitting in bed was indicated. There were projects to finish! What you see above is the Strawberry Hat, modeled by a somewhat disgruntled Charlie. Don’t worry, we took it off of him right away. No animals were harmed, not at this house! The hat needs a pompom still, but my daughter was so happy to see I was done that she made grabby hands and wore it all Sunday, which ended up being a Pyjamas Day for all of us. Haven’t had any of those for a while now, and once the pain meds kicked in, it wasn’t so bad.

Next, I finished the socks for Cousin A in the states.

Hopefully, they will keep his feet cozy. I like the color flow. It reminds me of the ocean, which I’d dearly love to see again this year. We’ll see if it’s in the cards. Infection rates have gone down, thank goodness, so we may get lucky.

On Sunday, I started the next pair of socks, birthday socks for a young friend, who couldn’t really make up her mind about color and said darkish, maybe navy, maybe grey – so this is what she’s getting:

I’m considering giving her a navy heel and toe in case I get bored with the soft heather grey. A bit like the one on the right, obviously with a different color scheme.

Not to give you the wrong impression – I may be bitching about the headache, but I’m really happy to put up with it as I’m sure it beats the alternative, by miles. I feel relieved, grateful, and so, so fortunate to live in a place where we have access to modern medicine.

Re. food: I was asked for the recipe for a cake I made the weekend before. It was a leftovers cake, mostly, for which I used random ingredients I found in the cupboard at the cottage, that ended up tasting yummy as I threw them together. Check it out:

Chopped Apple Cake with Hazelnut Praline

3 small, ancient apples from the veggie drawer (or 2 regular sized), peeled and chopped

300 g flour (I used spelt flour)

1 p baking powder

200 g butter, softened

150 g sugar

3 eggs

1 P vanilla sugar

Pinch of nutmeg

Pinch of salt

Zest and juice of 1 lemon

Handful of hazelnuts, coarsely crushed

100 g yogurt

Handful of store-bought hazelnut praline

First, cream the butter until fluffy. Gradually add sugar, continuing to beat until sugar crystals dissolve. Add salt , vanilla and nutmeg, and one egg at a time. Continue beating. Add yogurt, lemon zest and juice, and nuts. Finally, fold in the flour and baking powder.

Pour batter into a baking dish, top with the apples and hazelnut praline, and bake for 45-5o minutes at 170 °C.

The nutmeg was added on a whim, but I have to say it gives the cake a really nice and unexpected aroma.

Back to graduation – wish our teenager luck for tomorrow, which is the day they’ll be told their grades. It might mean he’ll get to sit a re-examination (he has the feeling he could have done better in math, and his GF knows for certain she could have). It might also mean that he’s done with school. Either way, the day holds great significance for this family and my son in particular, and we’ll take all your crossed fingers, please and thank you.

But since restaurants have finally opened for outdoor dining again, we booked a table at our favorite Greek taverna anyway. We have not had dinner at a restaurant in 6 months, I think.

Sorry if this post seems a little frazzled. At this point, I’m not sure what it reads like, as it is a precise reflection of my current state of mind. Thank you for reading it anyway!

Tipsy

As I may have written before, I don’t really drink; I’m not a teetotaler, nor an addict – I just choose not to drink because my body doesn’t handle alcohol very well anymore. There are occasions, though, when I don’t care, and damn the consequences.

The reason why we toasted with a glass of excellent champagne today is that our son just came home from the last oral exam of his high school graduation. Grades will be announced shortly, and he’ll know whether they will call for a re-examination or not, so the fat lady hasn’t sung just yet. However, this one was the last of six, and it’s fair to say the past few weeks have been a doozy.

Those who regularly read this blog are probably aware the boy is dyslexic as well as diagnosed with ADD; school has not been easy for him, nor for all other concerned parties. Some of his teachers – the majority in fact, were kind and supportive, as you would expect from people entrusted with your child’s education. Others, not so much. Since they are little more than a waste of space to me, I won’t bother talking about them.

The wonderful, knowledgeable and dedicated ones have been a treasure to know and to work with. They managed to turn around a miserable, frustrated child who had just about given up to ever be able to learn how to read and write, and make him like school, develop skills and become a confident human being.

Being a parent of a special needs child is challenging, and exhausting, but also really rewarding if things work out. I’m so proud of my son. So proud!

For anyone who has a dyslexic child, I encourage you to empower them, find help, get them educational therapy and teach them strategies suited for their special brains. Do not listen to the knuckleheads who tell you all your child needs is a bit of discipline and tough love – they are wrong, and should not be allowed around any kids, let alone those who are special. So, find them tutoring, find them a studying method that works for them, encourage them to believe in themselves. Ensure that their teachers take into account their being different. They can get there, I promise. Educate yourself, do not be afraid to address their needs, talk to your kids‘ teachers. Ask the therapist to explain to the teachers how they can best support them. Take the time to try and understand how their minds work. They are probably among the smartest people you know. You just need to catch up.

Yes, I am emotional today, but that’s not down to the champagne, I assure you. The past weeks have been nerve-wracking, to say the least. And even if there should be a re-exam in the lad’s future, it’s probably safe to say the worst is over. Today he gets to celebrate, and today he has reason to be proud of himself.

I’ve submitted a book translation this morning, so I guess I get to be little proud, too. Also I managed to get an appointment for my first Covid vaccination for tomorrow, which is really great. Not looking forward to how my body might react to it – I’ve heard this and that, and some people are out for the count for a few days. I’m making a pot of chicken soup in case I should feel sick. It’s always a treat, in sickness and in health ;-).

My daughter’s strawberry hat is coming along nicely, and since it is a bit too complex to knit when watching a movie, I’ve been working on my cute little nephew’s custom socks, check it out:

As the calendar tells us, it’s asparagus season, a fact not so much corroborated by a look out the window, necessarily. I swear I can not remember ever having worn this many scarves and coats this late in spring. But since asparagus grows even as early as March, it’s probably not bothered by the chill as much as are we.

Anyway, last weekend, I made a pasta dish with green asparagus and lemon butter, a combination I can highly recommend.

Pasta Primavera My Way

1 bundle green asparagus

3 green onions

1 lemon

handful of basil leaves

50 g butter

Parmesan shavings to taste

100 g linguine per person

First, wash and clean asparagus and green onions, and cut diagonally. Roughly chop basil. Boil pasta. In a non-stick pan, melt the butter. Add salt and a pinch of sugar as well as lemon juice to taste. Throw in the vegetables and sweat for a few minutes – they should be, like your pasta, al dente. Combine all your ingredients in a bowl. If you feel it needs it, you can add a slosh of good quality olive oil. Toss with Parmesan shavings.

If you happen to have a leftover egg as I did, by all means, add that ;-). It’s not necessary for the dish to be great, though.

So, wish me luck with my jab tomorrow, and thank you for reading!