So last night sucked. In many ways. But was also awesome in some ways. Ain’t it the way it goes?
But the night…Seamus is usually a good sleeper, but the last few weeks have been getting progressively worse with the wake-ups. So when he woke up at 3:45 and played in his crib until 4:50 making lots of delighted and not-so-delighted noises with himself, we weren’t the most amused. Today though, I have to admit that I feared for my plans. However, he’s been so happy and playful that we’ve done more than expected. Coffee, lunch, pan au chocolate (which I tragically mispronounced!).
I want to talk about my class today. I’ve been feeling like my Women Studies class is a little, shall we say, flat? But today they were almost all present and on fire with the expectations we, as a society, have for mothers. As we listed them on the board, multiple double-binds became apparent. Like the need to be a Mama Bear while at the same time being the woman who makes delicious cupcakes for her child’s class. The blame that’s attached when mothers let their children fail versus the blame that women get for having “entitled” children. And so on. Today students were actually talking on top of each other instead of the dreaded beats of silence after comments while I hope someone else will get inspired. Teaching Women Studies, which I’ve done for three years, is so different every single time, but this time, I’m different too. These issues take on a different meaning when I have first-hand experience. I have to remember that because the issues we cover–sexuality, health, violence, social action–are difficult, classes often take time to develop personalities, but today, I felt that this class is coming into theirs.
Dinner was great. Here’s my seasonal recipe for you:
Winter Squash and Quinoa
1 winter squash (butternut and acorn have both been good)
1 1/2 cups quinoa
1/2 cup grated cheese (cheddar and gouda were both good)
salt/pepper/onion/green chile/whatever seasoning you want–sage might be good
Roast squash, cook quinoa. Scrape squash, mix with quinoa and 1/4 cup cheese and seasonings. Put in casserole pan, top with the rest of the cheese, and bake at 350 degrees for 20 minutes.
It tasted awesome and is very filling. Cheap too.
Academic Leigh Speaking 
This blog looks like a lot of fun, Leigh! I’m sorry to hear Seamus isn’t sleeping well. Last night Naomi slept from 10:30 P.M. to 5:00 A.M. It was the best nights sleep Junko and I have had in a long while.
Oh, great! I’m glad you got some good sleep. We’ll have to get together soon. BTW, he was much better last night.
I like it that you include a recipe in your post about WS and mothers. I hope you will continue to include recipes or household tips. I’d like to know how to keep greasy dust from settling on lightbulbs, for instance.
Hmm, I’m not sure I know how to do that, as it’s a constant problem. Hahahaha! Maniacal laughter as this is the least of my problems in the house. Everybody does have to eat. Soon, I’m going to reveal my plan for WS, mothering, and classes. Stay tuned.
Wow! Yer recipe sounds yummy! Can’t wait to try it. Sarah and G-daddy come in a couple of weeks. I may give it a spin on them.
My good friend Bruno is a French guy – and he taught me how to make a mean poor (wo)man’s pain au chocolat – baguette, dark chocolate bar, butter + hot coffee (as you like it). Dip and eat! The butter and chocolate get kind of melty, and the baguette has a lovely chewy texture. He also would butter a baguette and dip it in hot chocolate – this is also tres magnifique.
Are you veggie?
Nice to hear about your life. Women’s Studies is a subject near and dear to my heart. Used to work very closely with them years ago – I may still have connections at UC Berkeley and UC Davis if you ever need them.
The chocolate/baguette/butter/coffee combination does sound good! I wonder if G-daddy has ever heard of quinoa. He may think you’ve gone off the hippie deep end!
Yes, veggie, might ought to indicate that there will be no meaty recipes on the blog. 🙂
Hey LC! I didn’t get this made in time for Grandaddy – but I’ve fed him quinoa before. He’s down with the hippie food (being a big foodie, after all!)
I am trying the recipe tonight.
A couple of questions for you – (although I have made it up already). How big of a squash do you use, and is the 1.5 c. quinoa measurement for before or after cooking?
I think I over roasted the squash, because it’s pretty mashed, but it still looks good.
I took the sage idea, and put in smoked salt, fresh ground pepper, dried parsley, and some fresh thyme. I’ll keep you posted!
xo
I think you are amazing in handling many things in your life; work, school, home, exercise, taking care of Seamus etc! I have a butternut squash at home, and I get to try the unknown grain of quinoa. Thanks for the recipe. I’m excited to get to know you more through this blog.
Thanks Junko! Let me know how your food comes out!
We had just picked up a couple of squash at Trader Joe’s the other day and they are lying on the kitchen island looking forlorn. Your recipe sounds delicious for the butternut. Any new ideas for spaghetti squash? Tis the season!
Yum. Well I hope you have a good time with them. I just made some for Mom and Dad. I have no recs for spagetti squash, except the usual salt, pepper, and butter. Gotta love fall!