It’s been nearly eight weeks since the kids started school, and I think I can finally say that we’re back into the swing of things. I believed it was going to take a few more weeks before I could say that we all had adjusted, but minus a few hiccups here and there, I’m willing to concede that we’re back on schedule, we’ve regained our rhythm.
I think I have tea time to thank for that.
During the break, tea time fell by the wayside as we visited family, swam at the shore, collected rays of sunshine, dug in our garden, and drank in all that sweet summer had to offer. No one wanted to sit and sip while there were butterflies to catch, and I wasn’t about to stand over the stove supervising kettles to boil.
Come September, tea time rolled gently back into our schedule along with drop-offs and pick-ups and homework and earlier bedtimes in the shortening days. This year we’ve added a few upgrades; we now use the fancy cups and saucers as well as the silver-leafed plates for our cookies. I was surprised at the small number of times I’ve had to remind them to be gentle and careful; so far we’ve avoided any casualty-inducing catastrophes.
Although we’re never 100% successful maintaining the schedule over the weekend, it has been fun introducing other family members and friends to our little ritual. Sometimes having company means a trip to the local cupcake hotspot for a special treat, baking being an activity that still remains a bit beyond my abilities.
Who needs to fret and slave away over ingredients and the oven when you could help such awesome local businesses!
I still try occasionally though. And even if I forget an ingredient or two (or maybe even three), sometimes the results are still edible.
And now that there are a few boxes of cookies stashed in the pantry, even those regular baking disasters haven’t been so catastrophic.
Sure wish it was as easy to upgrade the baking skills as it’s been to add a little flair to the tea time table. But I guess you really can’t have it all.