My daughter is starting preschool this fall. It makes me realize how fast time flies. She is really looking forward to going to school, and I have to admit that I am as well. I won’t lie, it will be nice to have a couple of hours to myself a few days a week.
You see, little Quinn is a big talker. What I mean is that she rarely ever stops talking. Like never. When the girl runs out of things to say, she’ll start making up words just to keep talking. I think it is pretty wonderful that she has great verbal skills, but I it also really, really exhausting.
Not only is she a talker, but she demands (and I mean DEMANDS) that you listen and actively engage in her conversation. Now, I promise you that I don’t get that in return from her. When I talk, she becomes the master of ignoring. It’s like she digs deep inside to find her Zen and blocks out the sound of my voice. She doesn’t even flinch. Listening to Mom is not her strong skill, but talking is definitely her forte.
With this said, you would think that when her new teachers showed up yesterday to introduce themselves that she would knock their socks off with her verbal skills. Oh no. She decided at that moment to be mute. No words at all. None. Just pointing and grunting like a child who cannot speak. I didn’t say anything, but I sure did think to myself, “Hold the phone. Are you serious, Child!?”
My husband and I looked at each other. Then he turned to his teachers and said, “Enjoy the silence now. You’ll get an ear full in the classroom. I promise.”
This is my daughter. She is socially fearless, loves to tell stories, and could care less what her mother says unless she is being offered some sort of treat. I think school will be great for her. I think school will be great for me.
School doesn’t start for a few more weeks, so there is still summer to be enjoyed. For your Labor Day cookout that you will attend, try bringing something different. This watermelon salad is refreshing and surprisingly delicious.
Watermelon Salad with Basil and Feta
1/2 large seedless watermelon, cubed
juice of 3 limes
1/2 c crumbled feta cheese
10 basil leaves, chopped
In a large bowl, toss basil, lime juice, and watermelon together. Refrigerate for 1 hour before serving. Toss with cheese right before serving.