When I went to talk to my older son's class last week about my book, I asked the children to give me feedback about my presentation. I want to do more of these types of talks to kids and I don't want to bore them. They told me they liked it and that it wasn't boring, and they also told me they wanted to know more about life in Russia and life in the orphanage (the teacher asked me to focus on how a book was made...so I had only glossed over Russia and orphanage life).

I told them a little bit about life in Russia and described the orphanage like this: "it's like school, except you're there all the time and there are no parents to watch over you." You should have seen their eyes light up when I said that. I could be with my friends all the time, they were thinking? No parents? Send me to an orphanage, baby!

Quickly, I qualified my description. "There's not much to eat, or many toys, and you have to wait in line to use the bathroom in the morning," I said.

Hmm, their little faces seemed to be saying. That doesn't sound like much fun.

One little girl raised her hand and asked a question. "What do they eat for breakfast in the orphanage?"

"I'm not sure," I replied. "But they probably eat kasha. Lots of people in Russia eat kasha. Kasha is like oatmeal."

Her hands flew to her mouth. You should have seen the look of horror that crossed her face. She shook her head quickly, back and forth. She might even have gagged.

I think I kept that little girl, at least, from wishing for orphanage life. In actuality, kasha is not that bad. In case you want to try some kasha at home, here's a recipe from Ya Tibya Lublu. I've made kasha with buckwheat, not millet, and I only boiled it on the stove, instead of baking it like this recipe suggests, but this sounds like a nice, wholesome recipe that could do for breakfast or for a side dish:

1 c. millet
1 c. water
2 c. milk
1 T sugar, or to taste
1/2 tsp. salt, or to taste
1 egg, lightly beaten
2 T. butter, melted

Preheat oven to 425 degrees.
Put millet, milk and water in saucepan and add salt and sugar (to taste). Cook over medium heat for 10 to 15 minutes. Add egg. Cover (if saucepan is oven safe. If not transfer to a baking dish and cover) and bake for 20 minutes. Serve with melted butter.