Week 3, Term 2 2026
THIS WEEK’S TOPIC
“If we change our whole attitude and say to ourselves, ‘My child knows what is best for him. Let us of course watch that he comes to no harm, but instead of trying to teach him our ways let us give him the freedom to live his little life in his own way,’ then perhaps, if we are observant, we shall learn something about the ways of childhood”.
Maria Montessori
Maria Talks to Parents
Making Arrangements
Making arrangements on how we parent is where we start this week. How many of us consciously think about what sort of parent we will be and perhaps more importantly discuss it with our partners and family? I would suggest we all think we have but few of us have truly followed the thought through.
This is the beginning of the prepared parent, a term often spoken of but not always discussed. Would you really consider doing a job if you didn't know what it entailed and what about going to an interview without first preparing for it. Why is parenting any different?
Consider then how you might make arrangements to be the parent we want to be while also having a partner and family on the same page. What might that look like?
Taking the time to discuss what is important to each parent/carer and coming to an agreement if there are differing opinions.
Communicate clearly to avoid assumptions.
Know you “non-negotiables”.
Gain knowledge and share it without shaming.
Remember the saying “it takes a village to raise a child”. Learn from others and be curious, just because your mother-in-law's views are different to yours doesn't make them wrong and being open and clear will hopefully lead to everyone learning and your child ultimately benefitting.
These arrangements will be the foundation of your family values giving your family a compass to travel through parenthood with.
All these foundations allow for the child to grow in a consistent, safe and collaborative environment where they can absorb the best you have to offer.
Recipe of the week: Seed Crackers
Courtesy of True North Kitchen
https://true-north-kitchen.com/gluten-free-seed-crackers-norwegian-crispbread/#recipe
Ingredients
⅓ cup sesame seeds
½ cup flaxseeds
½ cup raw pepitas pumpkin seeds
½ cup raw sunflower seeds
2 tablespoons chia seeds
⅓ cup cornstarch
½ teaspoon salt
3 ½ tablespoons canola oil
¾ cup boiling water
Flaky sea salt for sprinkling
Method
Preheat the oven to 120C.
Line a 13x18 rimmed baking sheet with parchment paper and set aside.
Stir the seeds, cornstarch and salt together in a large bowl.
Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes.
Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). Sprinkle the top with sea salt.
Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife.
