Hello everyone — I’m back. I took a longer blogging break than usual and it felt good to step away for a bit. It’s been more than a week since I last wrote in my online diary, and the days since have been full of small, lively moments worth sharing.
To start, I got a new hairdo, as you can see in the opening photo. I wasn’t entirely happy with how the stylist positioned the weave at the front — it felt a little too obvious and reminded me of the old days when a lot of effort went into making hair look intentionally fake. Still, after staring at it in the mirror and debating whether to remove it, I decided to keep it for at least a month. The labor cost me $40 and the hair itself was $25, so I figured I should wear it with confidence. To my surprise, I’ve received many compliments; even some friends who aren’t used to this look called it “so cute!” and were genuinely enthusiastic.
The girls’ interest in cooking keeps growing. After our recent kitchen adventures, they’ve become much more curious about preparing food. Last week was Thanksgiving, and the girls woke up eager to help. They insisted they wanted to make “co slush” — cole slaw — and while I asked them to wait until I finished a task, they sneaked into the kitchen to try it on their own while I was attending to a guest. They mixed milk, mayonnaise, and roughly chopped carrots and proudly presented their creation. It wasn’t correct, and I was upset because they had used my last large carrot, but I was also glad they tried. Moments like that are messy but educational; when I later showed them how to make real cole slaw, they watched closely and learned from the process.
After that little mishap, I made the proper version of cole slaw and it turned out well. Teaching children in the kitchen is always a mix of patience, laughter, and a few lessons about not wasting ingredients. Watching them scoop, stir, and taste is one of the simple joys of parenting.
For Thanksgiving I tried a few new dishes and some family favorites. One standout was baked mac and cheese with sausage and chopped potatoes. I don’t have a casserole pan yet, so I used a cake pan and it worked perfectly — cheesy, comforting, and a hit with everyone at the table.
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| My baked mac n cheese — made in a cake pan because improvisation is part of cooking. |
I also tried making Challah bread for the first time. Challah is a rich, slightly sweet braided bread traditionally eaten in Jewish homes. The dough, enriched with egg and honey, braided and baked until golden, made for a lovely addition to our table.
My Thanksgiving table was modest but warm, filled with foods made at home and enjoyed together.
During the week I also cooked Tukuni — a Cameroonian dish of mashed potatoes and beans — and prepared Cornchaff using canned corn to add fresh flavor. I had a bunch of overripe bananas, so I made a batch of Accra Banana fritters and a large banana bread that disappeared quickly.
Cornchaff with canned corn gave a nice texture and sweetness to the dish.
The banana bread and Accra Banana fritters were a perfect way to use up ripe fruit and keep the kitchen smelling delicious.
Corn muffins rounded out the baking — simple, comforting, and great with a cup of tea.
Here’s a slightly blurred but beloved photo of me with my little love bug — moments like this are what make the busy days worthwhile.
At church we were reminded that everyone needs something greater than themselves; for many of us, faith and sharing it with others matters deeply. Small acts of kindness and sharing your beliefs with one person at a time can change lives. You don’t have to save the world; you can touch a life.
The year has flown by, and now December is here. I hope this month brings you peace, joy, and meaningful moments with loved ones. I’ll be back with another update on Monday. Until then, enjoy the season and make every moment count.
