We are entering in a new stage of life. This year Azure is in the 5th grade. She has a male teacher and I'm so glad. Something about having a teacher of the opposite gender at that age gives you confidence. Not sure if it's the same way for boys. I had a male teacher in 6th grade for only a few months, Mr. Martinez, and he was so fun. He had this vibe that just naturally quelled girl drama in our classroom. Unfortunately, he got another job and we got a new female teacher who started off unhappy with the whole setup coming in late and all and it was just an awful year all around.
It's a hard time of life when you want to be a little more grown up, but are still a child. When you feel all sorts of different emotions at once and you're not sure which one to act on. When you feel like no one understands you.
We're gearing up for these years- planning lots of one-on-one time, daddy-daughter dates, mommy-daughter dates. Homeschool for the middle school years is an option we're highly considering to instill more confidence and a slower pace of life, less competition and distraction to focus on things that truly matter- the gospel, faith, family, service, relationships.
She's been wanting a new bike so we decided that she could earn money by baking because she loves to bake cornbread. I gave her a pumpkin bread recipe while I was working on my lesson for church and she did the whole thing. It came out amazing! So, it was decided that she could sell the loaves she baked to earn money. So wonderful to watch her learn the value of work. We bought her new mountain bike yesterday!
This summer she got into watching Charlie play Zelda much to my chagrin and started playing herself. Apparently some of her friends play too and they've been talking about the game and coming over to play. I've had to accept the fact that my daughter is a bit of a gamer and that it's something she enjoys. Parenthood is hard sometimes haha.
Hard to believe our little cub has been alive for a whole decade already. She is still one of my best friends and I love her so!

Total time: 1 hr 15 minPrep: 30 min
Cook: 45 min
Cook: 45 min
Yield: 8 servings
Level: Easy
Level: Easy
Ingredients
For the meatballs:
1 1/2 pounds of ground meat (turkey/beef/chicken)
2/3 cup fresh bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh basil leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 egg, lightly beaten
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 1/2 pounds of ground meat (turkey/beef/chicken)
2/3 cup fresh bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh basil leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 egg, lightly beaten
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
For the soup:
2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups chicken broth
1/2 cup balsamic vinegar
1/2 cup red quinoa
12 ounces baby spinach, washed and trimmed
1 lemon
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups chicken broth
1/2 cup balsamic vinegar
1/2 cup red quinoa
12 ounces baby spinach, washed and trimmed
1 lemon
Instructions:
Preheat the oven to 350 degrees F.
For the meatballs, place the ground meat, bread crumbs, garlic, basil, Pecorino, Parmesan, milk, egg, dash of salt, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the quinoa to the simmering broth and cook for 10 minutes, until the quinoa spiralizes. Add 1/2 cup of balsamic vinegar and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan and a squirt of lemon juice.
Recipe adapted from Ina Garten.


















