the eyes have it

Natalie is in kindergarten this year. We've been working on learning to read. It hasn't been going overly well. But I did finally realize that at least part of the problem was that she couldn't quite see those letters on the page. When I would ask her about a particular sound, she'd say some random thing. "No, look at the page," I'd encourage her. And suddenly she'd have the book practically up to her nose to see just what that letter on the page actually was.

So Nelson took her to the eye doctor. Sure enough, the poor kid has quite the astigmatism.

She comes by it honestly. Every time I go to an eye doctor, I have to sit through hearing about just how unusually strong my astigmatism is. Doctors tend to go on and on about it. Apparently Natalie's is about as bad.

Genetics can really stink sometimes.

Making glasses astigmatism that strong means a long wait. But today we were finally able to pick them up. She's extremely excited about them. She's also excited about being able to see the computer and the letters in books more clearly. I'm pretty excited about that too.

W

Natalie in her new glasses

blueberry biscuits

 I need to go grocery shopping. I won't give you the whole list of what I need, but I will say I've run out of eggs. 

This makes breakfast difficult. Most of our favorites require at least one egg. 

Thankfully, these blueberry biscuits do not. 

I'll never be a food photographer, will I? 

I guess I depend on berries a lot for breakfast. Strawberry soup. Blueberry pancakes, muffins, biscuits, or scones. Berries of all sorts thrown into smoothies. We like berries. We liked these biscuits too.

The recipe:
2 cups flour (I think I used about 1/2 cup all-purpose, and 1.5 cups white wheat)
2 tsp. baking powder
maybe 1/2 tsp salt (I didn't measure very well)
1/3 cup sugar
1/4 cup butter 
1 cup milk (I used vanilla almond milk)
3/4 cup frozen blueberries (I may have used slightly more)

Combine the flour, baking powder, salt, and sugar. Cut butter into the flour using a pastry blender (or two forks. Or a food processor). Once the mixture resembles those course crumbles you need for biscuits, toss in the blueberries and mix in the milk. You want a soft dough that pulls away from the side of the bowl.

If you roll and cut biscuits, do that. Roll out on floured surface to about 1/2 inch thickness and cut with a biscuit cutter. I do drop biscuits instead. Drop by spoonfuls on a greased baking sheet.

Bake at 450 degrees for 10-12 minutes.

The recipe said the yield was 10 biscuits, but I got 12.

P.S. I started writing this post on Friday. Thankfully, I've been to the grocery store since then. Pickings were getting quite slim.