It’s really the easiest of choices, Sweetheart

Our oldest has been moody lately. Distracted. Preoccupied. I chalked it up to upcoming tween years, but was keeping an extra eye on her as well. She’s a sensitive one, this child. Quite introspective- and so I thought, perhaps, something had been bothering her.

Last night, as I helped her pick out an outfit for her awards ceremony today at school and spent some one-on-one time with her it finally came out. There had been something bothering her.

In one of her books a father had to make a choice, save his son playing on train-tracks, or crash the train barreling towards the son but killing the hundreds of passengers onboard. He chose to save the train. (And WHAT THE F*CK, young adult authors?! A Bridge to Taribithia, Ol’ Yeller, Where the Red Fern Grows, the goddamn Lion King (a movie, but still), this shit… they’d be safer reading Douglas Adams and Tom Clancy!)

And so I found that the root of her issue lately has been the thought of that father’s choice keeping her up. She hasn’t been sleeping well. She’s wondering about the worth of a life/ her life, could a parent choose someone else over their own child, and what’s right when both choices are bad… life’s hard sometimes, my child, but this one is easy. I told her the god’s honest truth- that the world could burn for all I care, I would always choose to save her and her sisters.

She slept well last night.

Cooking with Toddlers

Last night I documented (for posterity and anyone considering having a third child) what cooking with a toddler is like.

This first picture is 10 minutes into cooking. I was able to focus and so was able to pound chicken breasts (tenderize and flatten) and get them in the griddle pan and snap the green beans. What’s my secret? Ye old blind eye.

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1,000 piece puzzle in an even film over entire house.

2 seconds later…

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999 piece puzzle

2 seconds later…

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I promise dinner will taste better than puzzle if you just give me a few more minutes, sweet child.

Negative time later… think we moved backwards 5 minutes. Time concepts get hazy in the kitchen wormhole.

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NOT THE SANDWICH BAGS, STAAP!

Time sense totally gone by now. Me revert back to primitive, pre-civilization time concepts. Somewhere between setting of bright sky ball and earth mother sleep in blanket of darkness later…

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Insert soundtrack of desperately sad and hungry toddler crying here.

If it was only 10 minutes later how did I age 3 years?

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YOU’RE F-ING WELCOME

Did I mention she woke up at 4:30am today? She woke up at 4:30am today.

Good thing she’s cute.

Of Hair Clips and Heart Attacks

I really don’t think I’ll ever buy brown hair clips again.

Maybe neon green. Or purple. Because this…

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Innocent brown hair clip

Looks EXACTLY like this from anything over 3′ away.

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AGHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

And as proof….

Floor

AGHHHHHHHHHHHHHHHHHHHHHHHHHHHH….oh.

Or blue? Blue hair clips wouldn’t give me the twice weekly heart attack.

It was a beautiful day…

My husband and I were sitting in the backyard last weekend and noticed a black swallowtail butterfly flit around the potted plants. I told my husband it had been doing it for hours and when I went over and checked the parsley I called him over to see- a newly laid butterfly egg! And look- there is another, and another!

Did he reply with wonderment at the beauty of nature? Or with wonderment at me and my insanely good eyesight and perceptivity? Yes, that last one… kinda. What he said was something to the effect of: Picking nits from the past few lice incidents has really paid off! Well. Yes. I guess it has, my love. I guess it has.

 

Occasional Recipe Post: Chicken Piccata Plus

Why the “Plus?” Because sure, this is a piccata in that it’s got a sauce of butter, lemon, and capers, but it also has tomatoes and green olives too, and if you think that’s weird well just you… hey! WAIT, okay? I promise it’s good! And it’s my 10 year old’s favorite meal! And her friends down the street who said they didn’t like olives liked it too! I PROMISE you need to give this one a shot.

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Olive Tree. I was actually looking for an olive image to include here but I like this composition- think I’ll try to paint it… brb.

There is a lot of sauce in this one, so serve this with a nice big pile o’ carbs- I suggest rice, myself. But a bunch of crusty bread or maybe noodles would be good too. Not potatoes though, I can’t really see that.

And I was about to write “4 chicken breasts” in the ingredients, but honestly pretty soon that’d mean 10 pounds of meat! The size of these chicken breasts these days… I’d be terrified of what those chickens must actually look like if it weren’t for the fact that I’ve seen turkeys before. The truth is I usually just use two chicken breasts, pounded to ½ an inch thick and cut into 2 or 3 pieces each and it’ll feed my family of five with some left over. And that’s plenty because it’s not just the chicken breast sizes that have gotten out of hand; it’s our portion sizes too. A serving of meat should be the size of a deck of cards- not a file folder, and a bowl should hold about a cup of something, not those serving platters they give us in restaurants these days! Lord, I could talk forever on this one… it’ll be plenty and just round out your plate with a few carbs and a big salad. You’ll live longer for it. Promise.*

2-3 chicken breasts, pounded to 1/2in thick and cut into 2-3 pieces each
½ cup flour
1 lemon- juiced (reserve) and then slice peel into strips
1 Tablespoon capers
¼ cup good green olives, sliced (I buy whole olives in jars and slice myself. I like the pimento stuffed for this)
½ cup cherry tomatoes, halved
3 cloves garlic, crushed and rough chopped
1/2 cup chicken broth or mixture of ½ chicken broth and half white wine)
1 Tbsp butter
1 Tbsp olive oil
Salt
Black Pepper
Paprika
Fresh Flat Leaf Parsley, chopped

1 cup white rice or noodles, cooked separately. You should start on that before you start on the chicken.

Pound chicken to ½” and cut into reasonable serving sizes and season both sides with salt and pepper. Mix flour and paprika on a plate and dredge chicken on all sides, shaking off excess and set aside. Heat oil and butter over medium/high heat until hot. Add chicken pieces and brown on all sides, about 4 minutes per. Add garlic, tomatoes, capers and olives, cook for 1 minute. Add chicken broth or broth/wine mixture along with lemon juice and scrape up the brown bits from the bottom. Liquid should come up ½ to ¾ of the way up the chicken in the pan… add more if needed. Top chicken pieces with slices of lemon peel. Cover the pan and reduce heat. Simmer for 10-5 minutes or until chicken is done.

Serve over rice and pour plenty of sauce mixture over the chicken. Top with fresh parsley. And while you could eat the lemon peels I usually don’t. I do serve it on the plate though. It looks purdy.

 

*Promise of longer life contingent on no cave scuba diving.