Keeping It Simple

I am a mostly grateful mother when it comes to mealtime. My daughter eats pretty much constantly. And she enjoys things like raw peppers, sushi, shellfish, Indian food, hummus, and edamame.

That being said, she does exactly what I did as a child. She eats one thing at a time, and will save the strangest things for last; like eggs. She doesn’t like things touching. My dad used to say about me, “When she gets married, we’re going to register her for Chinet.” 

My daughter has recently reverted to her 2-year-old self. She is constantly asking me “Why” this and “Why” that. “What does that mean?” “Who was the first person to hold me?” “Where was the first restaurant I ever ate?” “What was the first song I ever heard?” We’re taking it back to the basics here, this summer. So, after receiving a zucchini from my cousin’s wife’s garden, I thought we would make a very basic dinner. And, wouldn’t you know it? My daughter dumped her roasted butternut squash into her zucchini noodles. (She is always surprising me.)

I wish I had better photos, but that’s what usually comes of nighttime and dinnertime.

I was happy I had zucchini left after all the raw zucchini she stole off the cutting board. Reminds me of me and my poor mother peeling and chopping potatoes. One for the pot, three for me. 

I peeled the zucchini in long strips with a vegetable peeler. I heated 1T of butter and 1T of oil in a skillet with nearly a whole clove of garlic (you could use more, of course). Then I added the zucchini strips, salt, and pepper. I cooked it for about a minute. It was out. of. this. world. My kid begged for more, and was disappointed when I told her we were out.

I also roasted the butternut squash, after peeling and chopping, tossing in oil, with salt and pepper. I have to say, I think butternut squash has become my favorite vegetable. I melts in your mouth, and has such an amazing flavor, which is such a great reward considering all the work you have to get into the darn thing and on to the baking sheet.

This is going to be a recurring theme for the rest of the summer.
Back to basics. Yep.
And I’m loving it.

Deep Breath

Remember that scene from Julie and Julia when Julie falls on the floor because she couldn’t stuff or turkey or something? She ended up laying on the floor and crying? I have been feeling a lot like that in the kitchen lately. Things have been off. Recently, I made pumpkin muffins (which I’ve made many times) and realized I put baking soda in them instead of baking powder. **Sorry, friends from the meal exchange.**

Well, today this happened: 

 

I cracked the egg, and the top flew right off and shot across the counter. The entire contents of said egg fell into the hole of my cutting board. Jerk. 

I was preparing gluten-free bread to bake in the oven, which came out taller than I am with a gigantic freaking hole in the side. 

Looked much better after it settled, but not sure what the slices are going to look like for beloved child’s cheese sammies. 

I made tomato bisque. I really need to pay attention when following a recipe. I was supposed to have been cooking rice to add to the soup (to later be blended by immersion–which reminds me of another kitchen tale where I’m standing and staring at the immersion blender willing it to just pop itself onto the attachment–one of my favorite kitchen gadgets), but had overlooked that little tidbit completely. 

I also threw in some cheddar biscuits, for good measure. And a southwestern chopped salad. I am one of those people for whom cilantro tastes like I’m digging my eye teeth into a bar of Irish Spring, but I don’t care. I love salsa. I love cilantro lemon chickpea soup. I’ll eat it anyway. Let’s consider it a breath freshener, of sorts. 

 

The dressing was high on cumin, but it was quite tasty. I smartly didn’t add the dressing to the whole salad, so now I have leftovers for lunch tomorrow; way to welcome a Monday. 

 

I approve of this meal. The soup was delicious. I used almond milk, because I don’t drink regular milk anymore (except for the half and half I put in my tea/coffee). In March, it will be four years I’ve gone without caffeine. And recently, I was reading about how coffee is a significant source of cross-contamination for Celiacs. I have gone the whole day without tea or coffee. I love coffee. I have been drinking it since I was wee. I love the ritual, the smell, the taste. But honestly, it’s decaf (I know, not completely caffeine free). I don’t really need to spend the money. And if it will make me feel better to cut it out altogether, I’ll try it. So, today, I bought apple cider pods for the office Keurig; not normally something I would go for, but I’m going to try it. 

And I did a little of this: 

I’m ready. 

Happy fall, everyone.