School Hair

When Beth was in 6th grade (2000-2001), she had quite long hair. I had started doing braids of all sorts and so we began styling her hair each day. At first we were just picking styles from some of our hair books (here, here, here and here).

But as days passed, we thought we could do something different every day. Then we ran out of choices in the books--especially styles that could be created in a reasonable timeframe for a before-school morning. After all we had to fit music practice into the morning as well.

By the end of the year some of the styles got more outlandish, and some weren't much different than ones that had gone before. But we did finish the school year with Beth wearing a different hair style every day. I wish we would have taken some pictures. Thinking back, it is amazing that Beth put up with it. As a small child, she hated me combing her hair. She seemed to have a sensitive scalp and thought it all hurt. However, of all my children--until Sarah came along, she was the one who liked to take scissors to her own hair. Carol cut her dolls hair, but Beth and Sarah liked to chop their own.

When Beth started 7th grade, I still often did her hair, but we repeated styles. In fact, I was in the bathroom doing her hair on the morning of 11 Sep 2001, when Tom called and told us to turn on the TV. I don't remember if I ever finished her hair style that day.

But I digress. Over the years of little girl hair, I have improved my braiding skills. Sarah seems to be like Beth in that she has a sensitive scalp. Until recently, she didn't like me to spend too much time doing her hair. She has mostly just worn a ponytail. But one Sunday last year, we did put a braided "cage" in her hair. She was in 6th grade. Is there a pattern here?

This morning we decided to try a new type of braid. I found it on the internet here and here. It turned out quite nicely.
As an aside, a few days ago Sarah did my hair, too. I've always loved people combing and brushing my hair even if the result is something like below. Sarah certainly knows the art of back-combing.

Egg Roll

No not that Chinese dish or that Doris Day/Brian Keith movie either. (The whole family just watched that recently.) Sarah had been requesting a fancy eggy breakfast--something like the "Sausage Strata" which we always make for Christmas morning. So, I went through my recipes and came up with this one. It was originally from Martha Stewart. However, someone did a lousy job of posting at that site. We discovered there were several details missing. However, it turned out great and was yummy, so I thought I'd post our version here. I wish I would have taken a picture, but here is Martha's photo.



Ingredients
• 8 large eggs
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 2 tablespoons grated Parmesan, cheese
• 1 tablespoon dried oregano
• 1/4 teaspoon freshly ground pepper
• 1/2 or up to 1 pound ground sausage
• 1 medium tomato, cut into small pieces (about 8 ounces)
• 2 cups grated mozzarella cheese
• 1/4 cup milk, for brushing
• Nonstick cooking spray

Directions
1. Preheat oven to 350 degrees.
2. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Place wax paper or parchment in bottom; spray generously. Separate eggs, placing whites in mixing bowl. Add salt to egg whites; whisk until stiff peaks form. In a separate bowl, whisk yolks with flour, Parmesan, oregano, and pepper. Add a spoonful of whites to the yolks; mix gently. Using whisk, gently fold in remaining whites.
3. Transfer mixture to prepared baking sheet; spread evenly. Bake until lightly golden, 10 to 12 minutes. Run a knife around edge to loosen, and turn omelet onto a clean kitchen towel; peel off paper. Gently roll omelet lengthwise, jelly-roll fashion, in towel. This worked very well and was much easier than I thought it would be. The egg rolled easily and didn't crack.
4. While egg roll/omelet is cooling, make filling: Roughly chop sausage; brown in skillet over medium-high heat, breaking it up, about 10 minutes. Stir in tomato. Unroll omelet; layer with half the mozzarella, all the filling, and then remaining mozzarella; roll up, sealing end by brushing it with milk. Place roll, seam side down, on baking sheet; brush with milk. Bake for 10 minutes. Cut into slices, and serve.

Everybody loved the breakfast--of course those of my children who turn up their noses at eggs were not in attendance. Every speck of the egg roll was devoured. I think I'll make this again.