Egghead

Well, except for the paleo post yesterday, it's been a while. Would you like an update? Of course you would.

Last fall after Z started kindergarten I found myself taking a lot of days off, just because I could. Which meant I was doing a lot of lying around in my pajamas watching whatever I could scare up on Hulu and Netflix. Apparently I am not good at providing my own structure. So I did what anyone would do. I applied for graduate school. That's normal, right?

No, really, I have been thinking about grad school for years. Probably since about 2007. And I've browsed online looking at programs and tried to think of how to make it work, and I've plotted a thesis in my brain. When we first moved to Montana I started looking at the different programs available within a couple of hours, and I figured I'd do one when Dr. G's faculty family half-tuition benefit kicked in. And then this fall I looked again at the program here in town and realized it was actually a good fit, and I decided to ask about the chances of starting in January with some financial aid. Then it seemed like I turned around and was starting school. Everything worked out so great and so quickly.

I'm the teaching assistant for one simple class, which is so easy it's crazy. I'll be teaching it all by myself in the fall, and that's exciting and great experience. My littles spend two afternoons a week at their friends' house while I have class, and the friends are at our house two other afternoons while their mama goes to school. How lucky can I get!? I am actually making money going to grad school. So lucky.

I have four classes including a one-credit seminar. I stay busy, but it's mostly manageable. I say that with my fingers crossed as the semester draws to a close. All the big papers and projects are ahead of me.

The program is really well designed so that almost everything - if I'm smart - feeds into my thesis. So I think I am going to be able to finish by spring 2014. After that I will probably do instructor work around here for a couple of years. Then when Dr. G has a sabbatical we might try to set it up somewhere I can do coursework for a doctorate of my very very own. Seriously! I am eating up this research stuff and I know I can do a good job at it.

So I took a Facebook break in order to try to focus better until the end of the semester. Thus you see me on my poor old neglected blog. Hi!

The post title, by the way, is from my darling enormous 13yo S.  He calls me an egghead and a square all the time when I do silly things like homework.

Paleo candy 1

When we went to Utah over Easter break I was awed as always by my beautiful and stylish sisters. They are both gorgeous and smart and thrifty, always, but this time I particularly noticed M1 was looking really slim and fit. On inquiry I learned she has been eating Paleo style. A shortcut description of this is no sugar, no wheat, no dairy. Ouch! I love all that stuff! But I've also known for a while that I need to kick a serious sugar addiction, and M1 said giving up the other stuff made it a lot easier for her to ditch the sugar.

You can guess, I decided to try it out.  I am not great at it yet. But I feel pretty good when I stick to it.

I do still have sweet cravings. Not like before. But I decided to make some sweet,  protein packed snacks to stash for those sugar addict moments. I made this recipe up, and I have to say, it's tasty. I wasn't planning to roll the finished candies in coconut, but I had to do it so they didn't look like ... you know.


Paleo candy 1
1/2 c shredded unsweetened coconut
1/2 c sliced raw almonds
1/2 c sunflower seeds
1/4 c peanut butter
3 tbsp raw unprocessed honey (sister M2, maybe you could substitute maple syrup?)
1/2 c raisins or other dried fruit
2 tbsp cocoa powder
Additional coconut for coating candies

Place nuts, seeds, and coconut in blender or food processor and process until mixture resembles medium to fine breadcrumbs. Mix with remaining ingredients. Shape into 1" balls using a scoop or two teaspoons. Roll in coconut. Separate with mini muffin papers and cover tightly. Store in fridge.