It’s the time of year when I think of plaid jumpers and apples.


It’s also a time of year when I watch children board buses and remember the days when we scrambled to get back-to-school supplies bought and permission slips signed. Lunches were packed and gym uniforms readied for a new year.

I remember it as a joyous but hectic time. I especially recall one year when one teacher told the class they would need pens that wrote in green ink. This was years ago and that item was not found easily. However, one kind mother went to Johnson’s Book Store on Main Street in Springfield and bought a bunch of them. She passed out the pens with a smile and made a lot of parents happy.

I miss Johnson’s Book Store and Steiger’s and lunch at the tea room there.

Yet, as I recall the frantic pace of back-to-school, I also cherish the excitement and fun associated with each new school year.

And our family is still experiencing those feelings. Elizabeth, 21, has begun her senior year at college. She is happy with her dorm room and looking forward to her classes.


Matthew has called us several times to report on his new venture as a graduate student in a program on Technology Innovation and Education at Harvard.

And as Kerry hones her reporting skills she is learning every day about writing, photography and people. Also she will soon be sharing her experiences as a writer when she speaks at St. Francis Parish in Belchertown about her new book, Keeping the Faith: Prayers for College Students. (Available by calling our house at 525-9046 or logging on to

A lot has changed for my children since they headed off to school in their uniforms. However, I am glad they still are enthusiastic about learning and embrace new experiences.

And as I think of apples I will close with a great recipe for apple bread that was given to me by my good friend Jean Bagurskas Urbanowski.



2 cups of thinly sliced apples

1  1/2 cups unsifted flour

1 tsp. baking soda

1 tsp. salt

1 cup of sugar

2/3 cup of oil

1 egg

1 tsp. vanilla

1 tsp. cinnamon

1  1/2 cups of nuts (optional)

Mix all together with electric beater. Pour into greased loaf or square cake pan. Bake at 325 degrees for 50 minutes or until done.


Published by spunfromtheweb

Weber holds a BA in English from her beloved Providence College and an MA in journalism from Marquette University.

One thought on “SCHOOL DAYS

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