Yesterday my 5th grader’s teacher sent home a sample of our son’s writing for us to read. As Alex read it aloud my jaw hit the floor. I’ve always dreamed of becoming an author, but I think someone else in the family has more of a gift than I do:
(He was given a picture of a shipwreck and 10 minutes to write an expository paragraph);
As I walk barefoot on the beach, I discover the rusty bow of a modern ship. When I go closer for further inspection, I find it corroded by the pounding of the tides, with a few shattered remains of the stern, splayed across the beach from when the water receded. I decide to go get some swimwear on so I can go inside the ship. Fishing nets are strewn across the ground, with rusty crab traps littering the bow. The pungent smell of dead sea animals floods my nose, and I decide to head into the Captain’s room. There I find the name of the ship, The S.S. Skipper, along with some personal belongings. There was something strange about this ship, and with that feeling still haunting me, I left it without seeing the blood splattered in the captain’s room.
I still can’t believe a 10-year-old wrote this. I loved “swimwear” and the use of “pungent”. Are there writing summer camps? We must harness this power for good, not evil!
p.s. After he read it out loud, he looked at me and asked “Mom, is this blog-worthy?”. Yes, indeed Sweetie, it is.
And so is this cauliflower and cheese soup!
Cauliflower and Cheese Soup
3 Tbsp. unsalted butter
1 medium onion, diced small
1 head cauliflower, trimmed and cut into 1 1/2 inch pieces
4 cups vegetable broth
1 cup water
5 1/2 ounces sharp cheddar cheese, grated
salt and pepper
cayenne pepper for garnish
In a large pot, melt butter over medium heat. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Add cauliflower and cook until just beginning to brown, about 5 more minutes. Add broth and water, bring to boil. Reduce heat and simmer until cauliflower is tender, about 15-20 minutes. Using an immersion blender, process until smooth (or use blender, making sure to vent steam to prevent splashes and burns).
Add cheese to soup and stir until melted. Season to taste with salt and pepper. Garnish with a sprinkle of cayenne. Makes 10 cups (6 servings of 1 1/3 cups each).
Recipe from Everyday Foods.
Using the Weight Watcher’s Recipe Builder, each serving has 6 PointsPlus.