balance

at the lake namaste

picnic in our backyard at the lake

homemade bread fat little baby wrists

baby's lunch mama's lunch

revising/writing the letter E

Just some snaps from my iphone. Still working on that balance thing: we’ve been supplementing our research and writing time with outdoor walks, picnics in our own backyard, homemade goodies, and baby snuggles. T. is less than one week out from turning in his dissertation!! One week! Ah, to be where he is now. I’ve got a month of revisions still ahead of me, but soon…

And what perfect timing for this great weather we’ve been having. I’m itching to turn this dissertation in just so that I can spend entire days frolicking outside. How does anyone manage to get any work done on a sunny day? It’s beyond me, really.

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About simplybike

{Bikes, a new baby, and the story of us.}
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6 Responses to balance

  1. Stephanie says:

    I’m completely with you–if I have a lot of work to do, I’d rather the weather be lousy so I’m not tempted. We’ll see how this works over the next few months as I scramble to finish my dissertation to start a t-t in the fall!

    • simplybike says:

      Yay for a TT job, Stephanie! Congratulations and way to go!

      S.

      • Stephanie says:

        Thank you!!! As a friend said, it’s a good reason to have to finish, but I’m a bit nervous nonetheless. (BTW, this was the job I talked about in your previous post, where people talked about family and kids, etc.–signs that good things are happening in academia, I hope!)

  2. DAN says:

    I like all of it. I want to in the future to start baking my own bread.

    • simplybike says:

      Dan, it’s so much easier than you’d think. T. sort of improvises as he goes along, I mostly stick to this basid formula:

      Mix 1 1/2 tablespoons salt with 1 1/2 tablespoons yeast in 3 cups warm water. Then add about 6 1/2 cups flour. Let rise in a warm place for 2 hours. Then I pull out about a grapefruit sized chunk of dough, knead it a bit and make it loaf-shaped, then let it rise for another 45 min. Warm oven to 455F and bake for about 1/2 hour.

      Then dough I don’t use goes in the fridge for bread throughout the week. It can last in the fridge for up to two weeks and only gets better after sitting for a while. I pull out a chunk about 2 hours before wanting to eat it, shape it, let it rise 45 min, then toss it in the oven for 1/2 hour.

      We also add seeds, raisins, seasoning, etc, based on what flavors we’re feeling enticed by. Have fun with the bread baking!

      S.

  3. Rita says:

    So true! Spring is here in the UK so I’m happy I’m about to move to NZ where it’s raining like crazy and Autumn and Winter are coming just in time for me to write down my thesis!! Wouldn’t want to spend Spring and Summer inside doing that!!

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