Skip to main content

How to Grow

So, I was rummaging through this old music cabinet we had stashed away in another room, and I found a stack of things my mother had given me a few years ago. She had cleaned out her own place to keep things you don't know what to do with, and she gave my sisters and I our related stack of stuff. In my collection, there is an 8 x 10 of each of my school pictures. For a dollar, I'll show you the worst one. There is a frameable birth certificate with my baby foot prints on the back, my baptismal certificate from when I was 9, a picture I had drawn of my father when I was in kindergarten, and various other things.

Also in this stack is a book I made when I was in first or second grade on How to Grow. Each of these nuggets of wisdom is still taught in school today, although our obesity rate continues to rise, and the details of what is taught have changed a little. The definition of "good food" has advanced somewhat, and we give kids treadmills now, if only they would use them.

Hands are so difficult to draw, aren't they?
Apparently so is everything else. Look and see for yourself.

Get lots of sleep. I am hoping the blue blobs are slippers. I remember being afraid of what might be living under my bed because the house we lived in had centipedes.

Eat good food. There really is a D on the end of the word,
but it got cut off in my crafty stapled binding.

Keep clean, and put ducks in the tub.

Exercise. This one intrigues me, my choosing swimming as the exercise to depict. I didn't learn to swim until I was 14, so I must have been imagining what swimming looks like. At least I was thoughtful enough to give the girl webhands, or is that a cactus she's using as an oar?

Comments

Anonymous said…
Robyn, I love it! Those pictures are adorable, and your captions are perfect :)
PF
dive said…
Awwwwwwwwww
This is brilliant, Robyn.
So cute!
Now I know why you are such a good cook!
And such a good book cover designer.
And why you have a swimming pool … or do you tend to sit beside it rather than exercise in it? Hee hee.

Sigh … I wish I could post some of my kid's stuff, but Ming The Menstrual burned it all. If only I'd known back then to choose the right girl. Hey ho.
Mrs. G. said…
Timeless (and precious) information.
Maria said…
I love that red lipstick in the first picture. I wish I could duplicate it....
What a precious treasure! Creative from the beginning, you were...of course.

Popular posts from this blog

Cindy Loo Who In October

What is it with people and Cindy Loo Who? Of my last one hundred blog hits, forty have been direct visits from regular readers, and fifteen have been as a result of people searching for "Cindy Loo Who," the little pixie from Seuss's How The Grinch Stole Christmas . A couple of years ago, I posted an image of the original Seuss illustration as compared to the TV cartoon image, and for some reason, that post is bringing in the crowds, relatively. Maybe it's the weather. It isn't even November yet, and already we've had frost and have had to dust off our winter coats. When it gets cold like this, I start to think about Christmasy things like listening to Nat King Cole and decorating the tree. It's ironic because I am offended when retailers start pushing holiday stuff early, but I don't mind my own private celebrations. When my sister and I were much younger and still living with our parents, we would pick a day in July, close the curtains to darken the ...

Classic Green Bean Bake

In anticipation of Thanksgiving, I feel I must post a recipe with plenty of good old American tradition. The classic Green Bean Bake was invented in 1955 by Dorcas Reilly, a home economist who worked for the Campbell's Soup Company. A study was done determining that 50% of all Americans have eaten the classic Green Bean Bake, and 38% of those believe it is best served during the holidays, mainly Thanksgiving. So, for the other 50% and for those in other countries where this dish may be unfamiliar--my treat: The Classic Green Bean Bake serves 6 to 8 1 can Campbell's Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce Dash of fresh pepper 1 20-oz. bag frozen cut green beans, thawed* 1 2.8 oz can French-fried onions -Preheat the oven to 350 F -In a casserole dish, combine the soup, milk, soy sauce and pepper. Stir in the green beans and half of the onions. -Bake until bubbling, about 25 minutes. Top with the remaining onions and bake for 5 more minutes. Serve hot. *Or cook 1 ...