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When Summer Camp Ends, Real Life Begins
13 and Ready for Her First Job
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There’s something about that in-between age when kids aren’t quite little anymore, but they’re not fully grown either. This summer, that moment is hitting home. Sybil is turning 13, and with that milestone comes a bit of a shift. For years, summer meant camps, packed schedules, and easy solutions while we worked. But now, most of those options stop at age 12, and suddenly we found ourselves asking, “What’s next?” Letting her stay home all day didn’t feel like the right answer, and honestly, she’s ready for more than that anyway.
SPICY BLACK BEAN PITA SANDWICH
So, this summer, she’s trying something new, and she’ll be pitching in at the firm!
It’s nothing too formal, but it will give her a real taste of showing up, contributing, and being part of a team. We’ve been talking through what that might look like, and it’s been fun to see her get excited about it. She’s creative and loves writing, so we’re leaning into that. One of her main projects will be writing handwritten thank-you notes to past clients and referral partners. It’s a great way to show we care, and it gives her a chance to practice thoughtful communication. She’s also interested in social media and design, so she’ll likely spend some time creating posts and playing around with visuals using tools she already enjoys. So, if you see fun and creative updates from us, my daughter is likely the mastermind behind them! In many ways, it reminds me of my own summers growing up, helping my dad with his work. Mine involved a lot more physical labor, but the core idea is the same. You learn by doing and figuring things out as you go, and that’s exactly what I’m hoping for Sybil this summer. I think it’ll be great for her to be in that environment, to see how things operate behind the scenes, and to feel like she’s contributing to something real. Plus, having her around the office just makes things more fun, too! And, yes, she’ll earn a little money along the way, though we may have to keep an eye on how often she decides to spend it on trips to Dairy Queen.
INGREDIENTS
Black Beans: •
• •
1 clove garlic, minced
1 tbsp olive oil
1/2 tsp cumin Sandwich and Toppings: • 4 pitas • 1 avocado, diced • 1 tomato, diced •
• • • • • • •
1 yellow onion, chopped 3 cloves garlic, minced 1 can (19 oz) black beans, drained and rinsed
1 tsp chili powder
1/2 head romaine lettuce, leaves separated 1/2 cup sliced cucumber
1 tsp smoked paprika
1/4 tsp cayenne (optional)
• • •
1/4 tsp salt
1/4 red onion, sliced 1/4 cup pickled hot banana pepper rings
Tangy Mayo: •
1/2 cup vegan mayonnaise
•
1 tbsp lemon juice
1. In a large pan over medium heat, add oil and sauté onion and garlic for about 5 minutes, or until onion turns translucent. 2. Add black beans and remaining spices and stir. Cook for another five minutes to heat the beans through. Remove from heat and set aside. 3. In a bowl, mix the vegan mayonnaise, lemon juice, garlic, and cumin. 4. Spread each pita with tangy mayo. Divide the black bean mixture among the pitas, then add toppings. DIRECTIONS
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