Breakfast Bonanza

Mama really is embracing the Sunday brunch tradition we've started. When it's not bacon and eggs, there's an array of pancakes, waffles, crepes, French toast, and the like. This is especially remarkable this week because she's doing the vegan pledge with me and still made the kids pancakes, this time new Swedish pancakes. So, to help things along, I'm compiling here all of our favorite breakfast dishes (including, in addition to those dishes above, grits, "milk toast," "old English Cheese Bits!!", quick breads, granola, various casseroles, muffins, various oatmeals etc. But oddly no coffee cakes or cinnamon buns . . . yet.)

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Emeril Lagasse's Swedish Pancakes

1 large egg

1 cup milk

1/2 cup all-purpose flour

1 tablespoon sugar

1/8 teaspoon salt

2 tablespoons melted butter

Oil, for griddle

Sour Cream, as accompaniment

Lingonberry jam, as accompaniment

Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat.

Beat the egg and milk in a small bowl.

In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to overmix. Fold in the melted butter.

Grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the greased cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter.

Serve hot with sour cream, or lingonberry jam.

Foodtv.com

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Nigella Lawson's Pancake Mix

4 cups all-purpose flour

3 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons plus 2 teaspoons sugar

Pancake batter:

1 egg

1 cup milk

1 tablespoon melted butter

For the pancake mix:

Mix the above ingredients together and store in a jar.

For the pancake batter:

For each 1 cup pancake mix add 1 egg, 1 cup milk and 1 tablespoon melted butter. Do not overmix.

Heat a flat griddle or pan over medium-high heat.

Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.

Nigella Lawson

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Alton Brown's French Toast

1 cup half-and-half

3 large eggs

2 tablespoons honey, warmed in microwave for 20 seconds

1/4 teaspoon salt

8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread

4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Foodtv.com

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Suzette's Crepes

2 eggs

1 cup milk

1 cup flour

1 tablespoon melted butter

1 tablespoon sugar

1/4 teaspoon salt

Combine eggs and milk in a blender, food processor, or by hand. Add flour and mix until smooth. Add butter, sugar, and salt. It should be the consistency of heavy cream. The batter can be used immediately, but is even better chilled 1 hour or overnight (I had to add a little milk to lighten the consistency after 2 hours in the fridge).

Heat the pan and brush lightly with melted butter. Pour in a ladleful of batter (about 3 tablespoons). Quickly swirl the pan around to spread out the batter. Cook over medium-high heat until the crepe is set and the edges are lightly browned and lift up easily, about 2 minutes. Flip it, spread it with your favorite filling, and cook for about another minute. Fold in half and then half again, creating a triangle, then serve.

Monica Wellington, Crepes By Suzette

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Dutch Baby Pancake

2 eggs

1 teaspoon vegetable oil

1/2 cup low fat milk

1/2 cup flour

2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

Preheat the oven to 425F. Grease a 9" nonstick cake pan, shallow baking dish, or skillet with an ovenproof handle.

Crack the eggs into a bowl. Then use a fork to beat together the eggs, oil, and milk until smooth. Stir until well-blended.

Add the flour, sugar, salt, and cinnamon to the bowl. Stir until a smooth batter forms. A few lumps are okay. Pour the batter into the greased dish.

Bake the pancake for 10 minutes. Reduce the heat to 350F. Bake until the pancake is very puffy and lightly browned all over, about 5-8 minutes.

Note: it will deflate upon leaving the oven, so be sure the kids get a look before you take it out! Also, it is easiest to cut with scissors.

C is for Cooking: Recipes form the Street

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Mark Bittman's Muffins, Infinite Ways

Makes: 12 medium or 8 large muffins

Time: About 40 minutes

The only real difference between muffins and other quick breads is the pan you bake them in. But those little muffin cups allow for a lot more potential variation, depending on what you do at the last minute before baking.

Anything goes when it comes to varying this master recipe. See the variations below for more ways to spike the recipe. Recipe from How to Cook Everything.

3 tablespoons melted butter or neutral oil, like grapeseed or corn, plus more for the muffin tin

2 cups all-purpose flour

1/4 cup sugar, or to taste

1/2 teaspoon salt

3 teaspoons baking powder

1 egg

1 cup milk, plus more if needed

1. Heat the oven to 375°F. Grease a 12-cup muffin tin and line it with paper or foil muffin cups if you like.

2. Mix together the dry ingredients in a bowl. Beat together the egg, milk, and melted butter or oil in another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary.

3. Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (If you prefer bigger muffins, fill 8 cups almost to the top; pour 1/4 cup water into the empty cups.) Bake for about 20 minutes (about 30 minutes for larger muffins) or until nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.

**Sis and Bud's Variations: We halved the batter, adding a 1/2 cup fresh blueberries and dusting with sugar for Bud and 1/2 cup chocolate chips and topping with more chips for Sis. Perfection.

Banana-Nut Muffins. These are good with half bran or whole wheat flour: Add 1/2 cup roughly chopped walnuts, pecans, or cashews to the dry ingredients. Substitute 1 cup mashed very ripe banana for 3/4 cup of the milk. Use honey or maple syrup in place of sugar if possible.

Bran Muffins. Substitute 1 cup oat or wheat bran for 1 cup of the flour (you can use whole wheat flour for the remainder if you like). Use 2 eggs and honey, molasses, or maple syrup as the sweetener. Add 1/2 cup raisins to the prepared batter if you like.

Sour Cream or Yogurt Muffins. Reduce the baking powder to 1 teaspoon and add 1/2 teaspoon baking soda to the dry ingredients. Substitute 11/4 cups sour cream or yogurt for the milk and cut the butter or oil back to 1 tablespoon.

Spice Muffins. Add 1 teaspoon ground cinnamon, 1/2 teaspoon each ground allspice and ground ginger, and 1 pinch ground cloves and mace or nutmeg to the dry ingredients; use 1 cup whole wheat flour in place of 1 cup all-purpose flour. Add 1/2 cup raisins, currants, dates, or dried figs to the prepared batter if you like.

Blueberry or Cranberry Muffins. Try substituting cornmeal for up to 1/2 cup of the flour: Add 1 teaspoon ground cinnamon to the dry ingredients; increase the sugar to 1/2 cup. Stir 1 cup fresh blueberries or cranberries into the batter at the last minute. You can also use frozen blueberries or cranberries here; do not defrost them first. Blueberry muffins are good with 1/2 teaspoon grated lemon zest added to the batter along with the wet ingredients. Cranberry muffins are excellent with 1/2 cup chopped nuts and/or 1 tablespoon minced orange zest added to the prepared batter.

Sweet and Rich Muffins. Like cake: Use butter and increase the quantity to 6 tablespoons (3/4 stick); increase the sugar to 3/4 cup. Use 2 eggs and decrease the milk to 1/2 cup, or more if needed. In Step 2, after mixing together the dry ingredients, cream the butter and sugar together with a wooden spoon or electric mixer and in a small bowl beat together the eggs with the milk. Add about a third of the dry ingredients to the butter-sugar mixture, then moisten with a little of the milk. Repeat until all the ingredients are used up, taking care not to over-mix. The batter should be lumpy, not smooth, and thick but moist; add a little more milk or other liquid if necessary.

Lighter Muffins. A little more work, with noticeable results: Use 2 eggs and separate them. Add the yolks as usual; beat the whites until stiff but not dry and fold in very gently at the last moment.

Coffee Cake Muffins. Mix together 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1 cup finely chopped walnuts, pecans, or cashews; and 2 extra tablespoons melted butter. Stir half of this mixture into the original batter with the wet ingredients and sprinkle the rest on top before baking.

Savory Muffins. Cut the sugar back to 1 tablespoon. Add up to 1 cup of cooked minced onion or leek and shredded cheese to the batter just before baking.

Mark Bittman

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All-Star Muffins

3 1/2 cups unbleached all purpose or cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

8 tablespoons butter

1 cup sugar

3 large eggs

2 teaspoons vanilla extract

1 cup sour cream

(Note: the KA cookbook mentions all sorts of add-ins, approximately 2 1/2 to 3 cups of whatever you desire)

Preheat oven to 400F and lightly grease 16 muffin cups or use paper liners.

In medium bowl, whisk flour, powder, soda, and salt, then set aside.

In large mixing bowl, cream butter and sugar until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth. Fill muffin cups and bake 18-24 minutes , until tester comes out clean. Remove from oven, cool for 5 minutes, then remove from pan to finish cooling on a rack (muffins left in pan with become touch from steaming).

(1 basic muffin, 274 calories)

King Arthur Flour Baker's Companion All-Purpose Baking Cookbook

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Sis and Bud's Muffins, a la Martha Stewart

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries (we used 1 cup frozen strawberries, defrosted, for Bud; 1/2 cup chocolate chips for Sis)

1 cups sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup milk

Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries. (Or skip this part.)

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries.

Or, for our muffins, divide batter into two separate bowls. In one, stir in the strawberries; in the other, the chocolate. Continue . . .

Divide batter evenly among the prepared muffin cups. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

adapted from blueberry muffins in Martha Stewart's Baking Handbook (except, online, she adds 1/4 cup sugar and 1/4 teaspoon nutmeg for crunchy topping; commentors suggest adding a bit of lemon zest to batter)

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Bran Muffins

1 cup boiling water

2 ½ teaspoon baking soda

½ cup crisco

2 cups sugar

2 eggs

2 cups buttermilk

2 ½ cup flour

1 teaspoon salt

2 cups All-Bran cereal

1 cup 40% Bran Flakes cereal

1 cup dates

½ cup pecans

Add soda to boiling water and cool.

Cream shortening and sugars.

Add eggs one at a time.

Stir in buttermilk, flour, salt, water with soda.

Mix and then add cereal, dates, and nuts.

Store covered in refrigerator, up to 6 weeks. Do not stir

Spoon out.

Bake at 375°F for 20 minutes.

Gommie Hungry

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Orange Biscuits

1 can refrigerator biscuits

½ stick oleo

2/3 cup sugar

½ cup orange juice

Melt oleo and sugar; add juice and coat biscuits. Bake at 350°F til brown (15 minutes).

Gommie Hungry

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Bohemian Coffee Cake

1 cup oil

1 cup brown sugar

1 cup granulated sugar

1 cup buttermilk (or 1 cup whole milk plus 1 tablespoon vinegar added)

1 cup shredded coconut

1 cup chopped pecans

2 eggs

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla

Mix all ingredients. Pour into greased and floured pan (I think it's 9 x 13). Bake 1 hour at 350F.

teaching colleague in Texas

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Sherried Eggs

18 eggs
¾ cups milk
1 can cream of mushroom soup
1 can mushrooms (drained)
2 tablespoons dry Sherry
1 cup grated cheddar cheese

Beat eggs and milk together well. Scramble until soft.
Place in large greased casserole.
Mix soup, mushrooms, and sherry together. Spread on top of the scrambled eggs, mixing in slightly.
Top with cheddar cheese. Refrigerate overnight.
Place in cold oven at low temperature (250°F) and bake for 1 ½ hours. Served 8-10.

Frederick-Talbott Inn, Indiana

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Hashbrown Casserole

32 oz. bag frozen hash browns
10-1/2 oz cream of mushroom
1 pint sour cream
2 cup shredded cheddar cheese
1/2 cup chopped onions
1 teaspoon salt
1 teaspoon pepper
1/2 cup melted butter

Mix and spread into 13 x 9” baking dish. Bake at 350°F for 1 hour.

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Pumpkin Bread

Makes 2 loaves

3 cups sugar

3 ½ cups flour

2 teaspoons baking soda

½ teaspoon salt

2 teaspoons each nutmeg, allspice, cloves, and cinnamon

4 eggs

2 cups fresh or canned cooked pumpkin

1 cup oil

½ cup water plus ½ cup apricot or peach brandy (or another ½ cup water)

1 cup each chopped pecans and raisins (optional)

Preheat oven to 325°F. Combine sugar, flour, soda, salt, nutmeg, allspice, cloves, and cinnamon in large electric mixer bowl. Mix eggs pumpkin, oil, water (or brandy) and combine with dry ingredients; beat until well mixed. Fold in pecans and raisins. Bake in large greased Bundt pan until cake tests done, about 1 hours and 30-45 minutes.

Gommie Hungry
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Banana Bread

Beat:

1 ½ cups sugar

½ cup butter

½ cup shortening

Add:

2 eggs

4 tablespoons milk

Sift and add:

2 cups flour

1 teaspoon baking soda

Add:

1 teaspoon vanilla

3 cups mashed bananas (appx. 6 bananas)

1 cup nuts

Grease and flour pan. Bake at 350°F for about 40 minutes. For miniature muffins, bake at 350°F for 15 minutes.

Makes 2 loaves

Gommie Hungry

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Strawberry Bread

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 cups sugar

4 eggs, well beaten

1 cup vegetable oil

1 cup chopped pecans

1 ½ pints strawberries, washed and stemmed (Note: 2-10 oz. packages frozen

strawberries, thawed, may be substituted for fresh.)

Preheat oven to 350°F. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well.

In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into 2 greased 9 x 5 x 3 in. loaf pans. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Gommie Hungry

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Church Cake Lady Chocolate Cake

Devils Food Cake mix

8oz sour cream

4 eggs

1/2 cup oil

1/2 cup water

1/4 cup coffee or liquor

2 tablespoons grated orange peel

1 teaspoon cinnamon

12 oz chocolate chips

Mix all that together and pour in a greased and floured pan. I usually flour it with unsweetened cocoa powder, that way the flour doesn't leave a white mess on the fininshed cake. Bake at 350 for around an hour.

If you are so inclined, when the cake comes out of the oven, pour on the following.

1 cup sugar

1/2 cup butter

1/4 cup orange juice or orange liquor

1/4 cup water.

Heat this together until the sugar melts and pour in over the cake while it is still in the baking pan.

Happy baking! J.W.

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Apricot Bread

2 cups self-rising flour (or 2 cups all purpose plus 2 ½ teaspoons baking powder and 2 pinches of salt)

2 cups sugar

1 cup oil

1 cup pecans

1 teaspoon cinnamon

1 teaspoon cloves

2 small jars baby apricots

3 eggs

Glaze:

juice of ½ lemon

2 cup powdered sugar

add water to liquify and then heat

Combine sugar, oil, spices. Add eggs 1 at a time. Add flour and apricots. Stir in nuts. Beat on medium speed for 3 minutes. Bake in greased loaf pan at 325 for 1 hour 15 minutes. Cool for 10 minutes. Turn out and glaze.

Gommie Hungry

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Golden Sourdough Biscuits

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cold butter

1 cup Sourdough Starter

1/2 cup buttermilk (I substituted dry buttermilk powder and water, adding the powder to the flour and the water to the starter)

In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball.

Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet.

Bake at 425° for 12-15 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 dozen.

Taste of Home

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Miss B (in PA)'s Oatmeal Scones

1 ½ cups flour

1 ¼ cups quick cooking rolled oats

¼ cup sugar

1 tablespoon baking powder (slightly less than)

1 teaspoon cream of tartar (slightly less than)

½ teaspoon salt (slightly less than)

2/3 cup butter, melted (1 stick butter also works well)

1/3 cup milk

1 egg, slightly beaten (Eggbeaters also work)

½ cup raisins (or other dried fruit)

In large bowl, combine dry ingredients. Add butter, milk, and egg, stirring until just moistened. Shape into a ball, flatten into 8” circle, score into wedges. Place on cookie sheet. Bake at 425°F for 12-15 minutes.

Note: we have also made chocolate chip scones, which are very good.

B.S.

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Creamy Oatmeal with Dried Fruit

1 cup steel-cut oats

2/3 cups dried tart cherries or sweetened dried

cranberries

1/3 cup chopped dried figs

1/3 cup chopped dried apricots

4 1/2 cups water

1/2 cup half and half or evaporated milk

Combine all ingredients in the slow cooker. Cover and

cook on LOW for

8-9 hours, or overnight, until tender.

Serve the oatmeal straight from the pot with no

embellishment but a

sprinkling of sea salt, a pat of butter, and milk.

Beth Hensperger, Not Your Mother's Slow Cooker Cookbook

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Maple Oatmeal with Dried Fruit and Sweet Spices

1 cup steel-cut oats

1/2 cup raisins or dried cherries, dried blueberries, or sweetened dried cranberries (or mixed fruit bits)

1 teaspoon apple pie spice, or ground cinnamon mixed with a pinch of ground cloves, nutmeg, and allspice (we used 1/2 teaspoon cinnamon--needs more, up to 1 teaspoon)

4 cups water

2 tablespoons pure maple syrup or granulated maple sugar, plus extra for serving (doesn't seem to be quite enough--better with syrup than sugar)

Combine all ingredients in the slow cooker. Cover and cook on LOW for 7-9 hours, or overnight, until tender.

Stir oatmeal well and scoop into bowls with an oversized spoon. Serve with milk and maple syrup or sugar.

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Baked Oatmeal

2 cups uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 cup skim milk
1/2 cup egg beaters, or 3 egg whites (we used 2 eggs)
1/2 cup unsweetened applesauce
1/4 cup sugar
1 tsp vanilla extract
1 tbsp ground cinnamon
Add chopped nuts, raisins, if desired

Combine ingredients. Bake in sprayed 8" square pan and bake at 350 deg. 35-45 min. Keeps well in refrig. or freezer. Eat cold or warm. Great for quick breakfast. 6 servings

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Holiday Baked Oatmeal

1 cup eggnog
3 cups oatmeal
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup chunky applesauce
1/4 cup honey
1 tsp vanilla
2 eggs
1/2 cup raisins

Preheat oven to 350. Mix oatmeal, brown sugar, baking powder, cinnamon, nutmeg and salt together in a bowl.In another bowl mix Eggnog, applesauce, honey, vanilla and eggs. Pour the wet mix into the dry mix bowl and combine them. Add raisins. Coat a 9 X 9 baking pan with non stick spray. Pour the mixture into the pan and bakefor 25-30 minutes. (I doubled the recipe and used a 9 X 13 pan) ENJOY!

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Breakfast Oatmeal Pudding

2 1/4 cup quick cooking oats or 2 3/4 old-fashioned oats, uncooked

3/4 cup firmly packed brown sugar

3/4 cup raisins or dried cranberries

1 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

3 1/2 cups skim milk

4 egg whites, lightly beaten, or 1/2 cup egg substitute (or 3 whole eggs)

1 tablespoon vegetable oil

1 tablespoon vanilla

3/4 cup sunflower seeds or nuts (walnuts, pecans, etc) optional

skim milk or nonfat yogurt and fruit (optional)

Heat oven to 350F. Spray 8" square pan with non-stick cooking spray. In a large bowl combine oats, brown sugar, raisins/cranberries, nuts, cinnamon, and salt. Mix well.

In a medium bowl, combine milk, egg whites, oil and vanilla; mix well. Add to dry ingredients and mix well. Pour into prepared baking dish. Bake in preheated 350F oven for 45-60 minutes or until center is set and firm to the touch.

Cool slightly. Serve with milk or yogurt and fruit, if desired. Store leftover pudding covered in fridge.

Note: To reheat, place single serving in microwave-safe bowl and cook on high for about 30 seconds. Great warmed and then with yogurt on top!

Miss D

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Chocolate Monkey Bread

2 rolls store-bought buttermilk biscuits (or homemade bread dough)

1/2 cup white sugar

1 tablespoon cocoa

1 teaspoon cinnamon

1/2 cup chocolate chips

1/2 cup butter

1/2 cup brown sugar

Preheat oven to 350F. Spray Bundt or similar pan with cooking spray.

Combine sugar, cinnamon, and cocoa in a large zipper bag or bowl. Cut buttermilk biscuits into quarters. Shake or toss biscuit quarters in the sugar-cinnamon-cocoa mixture. Distribute them evenly in Bundt pan. Sprinkle evenly with chocolate chips (note: you can also try to stuff 1-3 chips in each quarter of dough. But this is time consuming. The chips don't burn and the bread is not messy if you just sprinkle, especially if you do one layer of dough and then chips and then dough and then chips again).

Melt butter and brown sugar on stovetop or in microwave. Pour over dough in Bundt pan.

Bake approximately 30 minutes or until dough is puffy and brown--check for doughy, uncooked bits and continue cooking in 5 minute increments until done. Let cool in pan for 10 minutes. Turn out onto serving plate. Pull apart to eat.

Mommy Hungry

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Mama Teacher's Monkey Bread

1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. 2. In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3. Mix brown sugar and butter; pour over biscuit pieces. 4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Pillsbury website

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Apple Butter Monkey Bread

INGREDIENTS:

2 (12 ounce) cans refrigerated biscuits

2/3 cup sugar

2 tablespoons cinnamon

1/2 cup butter

1/2 cup brown sugar

1/2 cup sugar

1/2 cup Apple Butter

3 apples, peeled, cored, and chopped

DIRECTIONS:

1. Separate biscuits and cut in quarters. In a bowl, combine sugar and cinnamon. Roll biscuit pieces and chopped apples in cinnamon sugar to coat, and drop them in a greased Bundt pan. Make sure they are distributed evenly.

2. On the stove top, heat the butter, brown sugar and sugar to a boil until sugar is dissolved. Remove from heat and stir in Apple Butter. Pour mixture over the dough, and bake in a pre-heated 350 degree oven for 30 minutes. Let stand 10 minutes, turn upside down onto serving plate, and remove pan.

allrecipes.com adapted by Mommy Hungry

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Blueberry Crumble French Toast

bread sliced ¾ inch thick (they use Italian)

8 eggs

1 cup milk

¾ teaspoon vanilla

½ cup butter, softened

1 cup brown sugar

¼ cup flour

1 cup dry oats

1 cup chopped walnuts or pecans

1 to 2 cups blueberries

Grease a 6 x 10 baking dish. Preheat oven to 375°F. Slice bread in ¾ inch thick slices and place in a single layer in the bottom of the prepared pan. Cut additional bread into small pieces to fill in spaces around slices.

Beat together eggs and milk. Add vanilla.

Pour egg mixture over bread. There should be enough liquid to cover bread. Let sit one to two minutes to allow bread to absorb egg mixture. Turn bread slices to evenly soak both sides.

For topping, blend together with a pastry cutter the butter, brown sugar and flour or use your fingers to work the butter into the sugar and flour; stir in oats. Sprinkle over soaked bread in baking dish. Top evenly with nuts and blueberries.

Bake 30 to 40 minutes or until the bread is puffy and bubbles rise around the sides of the pan. Let sit 5 minutes before cutting into rectangles to serve. Peaches or apples may be substituted for the blueberries. Serve with maple syrup or blueberry syrup.

Frederick-Talbott Inn

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French Toast

This one is from Better Homes and Gardens.

2 beaten eggs

½ cup milk

¼ teaspoon vanilla

1/8 teaspoon ground cinnamon

5-1 inch thick slices French bread or 6 slices dry white bread

In a shallow bowl, beat together eggs, milk, vanilla, and cinnamon. dip bread into egg mixture, coating both sides (30 seconds for French bread).

In a skillet, cook bread on both sides in a small amount of hot butter for 2-3 minutes each side or until golden brown. Serve with syrup.

Better Homes and Gardens Cookbook

Alternate: French Toast.

¼ cup milk

1 egg

1/8 teaspoon salt

2 tablespoon sugar

2 slices of bread

Dip day-old bread into mixture. Fry in small amount of butter.

Gommie Hungry

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Holiday Morning French Toast

1 cup brown sugar

½ cup butter, melted

3 teaspoons ground cinnamon

3 tart apples, peeled, cored, and thinly sliced

½ cup dried cranberries or raisins

1 loaf Italian or French bread, cut into 1-inch slices

6 large eggs

1 ½ cups milk

1 tablespoons vanilla extract

Combine brown sugar, butter, and 1 teaspoon cinnamon in a 13 x 9 inch baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.

Mix eggs, milk, vanilla, and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.

Bake, covered with aluminum foil, in a preheated 375°F oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.

Frederick-Talbott Inn, Indiana

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Stuffed French Toast

4 pieces bread

2-4 tablespoons cherry butter

2-4 tablespoons cream cheese

1/4 cup milk

1 egg

1/8 teaspoon salt

2 tablespoon sugar

2 slices of bread

Beat egg with milk, sugar, and salt.

Mix cherry butter and cream cheese.

Heat skillet coated in nonstick spray.

Make cherry-cream cheese sandwich with 2 pieces of bread. Dip in egg mixture. Place in skillet. Repeat.

Cook until browned and warm on the inside (mixture will begin to ooze).

Serve with butter and maple syrup.

inspired by White Gull Inn, Door County, Wisconsin

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Granola

4 cups old-fashioned rolled oats

2 cups sweetened, shredded coconut

2 cups sliced almonds

¾ cup vegetable oil (1/2 cup oil works better—less oily and more crunchy)

½ cup honey

1 cup diced dried apricots

1 cup diced dried figs

1 cup dried cherries

1 cup dried cranberries

1 cup roasted, unsalted cashews

Preheat oven to 35O°F. Toss the oats, coconut, and almonds together in a large bowl. Pour oil and honey (if you do oil first, honey slides out more easily) over the oat mixture. Stir with a wooden spoon until all oats and nuts are coated.

Spread mixture out onto baking sheet. Bake stirring occasionally, until golden brown, about 45 minutes.

Remove granola from oven and allow to cool, stirring occasionally. Transfer to a large bowl. Add the apricots, figs, cherries, cranberries, and cashews (or any combo of dried fruits and nuts you prefer); stir to combine. Store granola in an airtight container.

Martha Stewart, inspired by the Contessa Cafe

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Great Granola

3 cups rolled oats

½ cup raisins

¾ cup plus 2 tablespoons apple juice concentrate

¾ cup wheat germ

¼ cup unsalted soy nuts

¼ cup unsalted sliced almonds or chopped walnuts

2 tablespoons raw sesame seeds

1 teaspoon ground cinnamon, to taste

Preheat the oven to 350°F.

Spread the oats in a nonstick baking pan, 11 x 9” or larger. Toast in the oven for 10 minutes. Remove from the oven and reduce heat to 300°F.

Meanwhile, combine the raisins and ½ cup of the juice concentrate in a small saucepan. Bring to a boil. Reduce the heat and simmer for 5 minutes. Drain, reserving the liquid and raisins separately.

Add the raisin liquid and remaining ingredients except the raisins to the oats; combine well with a wooden spoon. Return the pan to the oven and toast for 20 minutes, stirring twice during baking.

Stir in the raisins well and press the mixture firmly into the pan. Bake another 5 minutes. Let cool to room temperature. Break up the granola and store in a tightly covered container.

What to Eat When You’re Expecting

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Granola Bars

1 cup raisins

6 cups old-fashioned rolled oats

1 cup wheat germ

1 cup diced dried fruit

½ cup shredded coconut

½ cup chopped nuts

¼ cup sesame seeds

¼ cup light brown sugar

2 tablespoons flour

1 ½ teaspoon ground cinnamon

¾ teaspoon salt

5 large egg whites

¾ cup honey

1/3 cup apple juice

¼ cup vegetable oil

1 teaspoon vanilla extract

Heat oven to 300°F. Put raisins in small bowl; cover with boiling water. Let soak 10 minutes. Drain.

Combine raisins, oats, wheat germ, fruit, coconut, nuts, sesame seeds, sugar, flour, cinnamon, and slat in large bowl; stir to mix.

Whisk together egg whites, honey, apple juice, oil, and vanilla in medium bowl. Pour liquid over dry ingredients; stir well.

Form bars on baking sheet sprayed with non-stick vegetable oil spray using 1/3 cup mixture per bar. Bake until golden brown and set, 30 to 35 minutes. Let stand 5 minutes on baking sheet; remove to wire rack to cool.

*Instead, we made a large flat granola “loaf,” scoring it into bars. Hand-formed logs were just too messy and didn’t stick well.

Chicago Tribune

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Cheese Grits

2 ¼ cups water

½ cup grits

4 oz. Velveeta, cubed (or equivalent of grated cheddar)

dash garlic powder (optional)

Boil water. Slowly stir in grits. Reduce heat to medium-low and cover. Cook 12-14 minutes or until thickened, stirring occasionally. Add cheese and garlic powder; continue cooking until cheese melts, about 2-3 minutes.

Quaker Oats Grits box

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Milk Toast

1 tablespoon butter

1 tablespoon flour

milk

hard boiled egg

toast

Brown flour in melted butter, until thick paste. Add milk slowly, forming white sauce. Pour over toast, grate egg, add salt and pepper to taste.

Gommie Hungry

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Old English Cheese Bits

½ stick melted butter

1-5 oz. jar Kraft Old English Cheese Spread

1 can real bacon bits

1 tablespoon mayonnaise

1 package 6 English Muffins

Mix together first four ingredients. Split muffin and spread on mixture. Quarter each half. Freeze. When ready to serve broil 5 minutes.

Gommie Hungry

Feet First

I went to the orthopedist today, despite my antipathy for its practitioners, seeing an orthopedic PA instead. She confirmed the plantar fasciitis in my foot, got me a night splint to keep my foot from cramping overnight, set up a PT order, and had a trainer go over stretches with me. I had been doing everything pretty much correctly, thanks to the internet (which had allowed me to self-diagnose before seeing any doctor). Well, I hadn't done the roll your foot across a frozen juice can, but will be trying that one later. She said the pain should decrease relatively quickly. It's already better than yesterday and the day before so here's hoping . . . . by the way, I realize it's just another thing I have in common with elite athletes (along with my doctor, steroids, narcotics, needles, and I forget what else)--it's usually marathoners and runners who get this!

Smad

"It makes me really sad and mad that people do stuff to animals. I'm so sad and so mad I'm . . . smad!" --Stink in Judy Moody, M.D.: The Doctor Is In! by Megan McDonald

"Smad" is our new favorite word. The kids first heard it on a Judy Moody book-on-tape during their drive to school or kung fu. They rushed upstairs, giggling hysterically at their new word, ready to see if I knew it. I didn't then. I get it now.

It is so apropos . . . of growing up, of growing older . . . of living. Bud is smad that he has to go to school when he'd rather stay at home. Sis gets smad at Bud, when he won't play what she wants. I'm smad that my foot hurts just as I got my back better. Mama is smad about that too (not at me, but for me, for her, for all of us). It even sounds like what it means.

Funny, the more I think about those feelings, the more I find they often go together. In NVC, both those feelings are said to arise in us when our needs are not met--we are sad to be let down, angry that things we wanted didn't work out. Helplessness, frustration, disappointment, lack of control. Smad.

But, what's the positive equivalent combination? Happy and grateful. Grappy? Hapful? We'll have to work on that one.

What to Say . . .

I really liked this article on what to say to people who are sick (or injured, in my case; or even people in grief) and fully agree with all the do's and don'ts. I'd add:

• Check in as often as you can, in whatever ways you can. It helps the sick person feel connected and less invisible. It can get pretty lonely after the initial flush of concern and compassion is over.
• Please, please don't ever say anything along the lines of "Aren't you better yet?" or "Are you still sick?"
• Personally (and I'm not alone; here too), I don't like the use of fight and battle and war as metaphors for coping with illness, particularly cancer. If you "lose the fight," is it because you were a weak or poor fighter? If you die of breast cancer, were you not a "she-ro?" It's too violent, live or die, right or wrong, good or bad for me. But I know the concept works for many.
• You can't make the sick person better, but you can make them feel better. The former can leave you feeling pretty helpless and hopeless, but the latter is its own kind of cure.
• And don't forget the caregiver . . . .

Other suggestions are here and here and here via Twitter or even the funny "How to Kill a Sick Friend" here.

But I would add some do's and don'ts for the patient as well:

• Most people do the best they can. Many aren't very comfortable around sick people and aren't sure what to say and do. They also have busy lives and lose track of time. It doesn't mean they don't care. If you are able, meet them halfway and reach out to them instead of wallowing in isolation.
• Have specific requests if they say (though they are advised not to), "just let me know if there is anything I can do." It does get easier to ask after the first time.
• I liked one commenter's suggestion to establish a point person who can provide information and answer questions, especially for people with extended or complicated illnesses like cancer. It doesn't have to be something formal like carecalendar.org (though that is great for meals; see my post on organizing meals here); just a person who knows. That way, people shy of invading your space or interrupting at an inopportune time can find out what's going on and learn better what they can do.
• And don't forget your caregiver . . . .

More suggestions for being a sick friend here.

While we'll all need these at some point, may you not need them now.

Vegan Pledge: Week One

So today is the seventh day of our vegan cleanse--no meat, dairy, egg or refined sugar, caffeine, processed foods. Just fruits, vegetables, beans, grains, nuts/seeds, tea, and a little dark chocolate!

Lambeth was right, it took awhile for the weight to come off, but I've lost 2.6 lbs this week. Of course, that wasn't the main goal, but I'm not sure how to evaluate if I've given my body a break. I'm sleeping more during the day, mainly because the last few nights have, well, sucked. Get this: my right foot is very painful, probably to do with my pronating flat feet and all my increased walking. Foot cramps wake me up all night and I can barely step in the morning, despite ice and stretches. I am so annoyed. We'll call about a podiatrist/orthopedist tomorrow, probably go to the clinic today just to see if there is something else to do. And talk to my physiatrist too. Blah. So I can't speak to more energy or feeling better because of the cleanse yet.

I can say that I am slowly not missing bread and dairy--the fantasies of cheesecake and pizza and blueberry pie and pavlova and even foods I don't usually crave like pita bread are subsiding. Surprisingly, I haven't at all missed my morning homemade iced coffee with sugar and half & half, the most ritualized of my food habits. I don't think I'll be adding that back in. I do miss crackers and cheese with soup, though, and will go back to them.

So we're on for another week. In fact, Mama and the kids are at the natural food store now getting groceries. I'm hoping for more berries and perhaps tofu for a stir-fry.

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Update: Okay, good and bad. The foot thing is plantar fasciitis, which is basically a pull of the muscle on the bottom of my foot. Ouch. Rest, meds, stretches. But, my blood pressure has gone down amazingly, from 120/70 ish to 104/62. I think that's the vegan thing. Yippee!

Food From Friends

Some of the wonderful meals that have sustained us these last two months . . . .

Minestrone Soup

from Miss J

• 3 cups veggie broth- (I like the flavor of Trader Joe's organic broth)
• 1 (28-ounce) can diced tomatoes
• 1/2 lbs of 2 kinds of beans- I use the navy bean and red beans (soaked prior to cooking)
  
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 cup onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• Salt and ground black pepper
• 2 cups cooked ditalini pasta
• 1 medium zucchini, chopped
• 2 cups coarsely chopped spinach
• 4 tablespoons parm cheese (optional for topping)

In a slow cooker combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. (I cook on low for more like 8-9 hours)

About an hour before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook for at least an hour. Remove bay leaves and season, to taste, with salt and black pepper.


Enjoy!!

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Broccoli Quiche

from Miss R

I think it was 2 cups brocolli, 1 onion, 1 crushed clove of garlic....cook this first in 2 TBS of butter to soften than put mix into pie crust, spread 2 cups of Mozzerella cheese on top, then pour liquid mix over it (1 1/2 cup of milk, 4 eggs, salt and pepper). Bake about 45 mins at 350

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Apple Crumb Cake

from Miss R

coming soon . . .

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Lasagna

from Miss S

No real recipe here, but in addition to the usual noodles, sauce, riccotta, and mozzarella, she adds cannellini beans and sauteed red and green bell peppers.

from Miss D

Her lasagna uses tofu instead of ricotta and layers slices of cooked eggplant along with the noodles, plus other sauteed vegetables.

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Mr. M's Vegetarian Chili in the Slow Cooker

2 15oz cans of Great Northern beans, rinsed and drained (your batch was a can of Great Northern and a can of Navy beans)
1 cup of frozen corn
1 onion, chopped
2 ribs celery, chopped
1 6oz can of tomato paste
1 4oz can of green chiles, undrained
1 carrot, diced
3 cloves garlic, minced
1 tbs chili powder
2 tsp dried oregano
1 tsp salt
1 cup water

Combine all the ingredients in the crockpot, stir in the water, cook on low 5 1/2 - 6 hours.

Enjoy!

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Mr. C's Butternut Squash Soup

1 teaspoon olive oil

1 clove garlic, minced

1/2 cup chopped onions

1 teaspoon fresh sage, chopped ( or 1t. ground dry sage)

1/2 teaspoon salt

1/8 teaspoon ground black pepper

3 cups fat-free chicken broth or vegetable broth

1 1/2 lbs butternut squash ( peeled, seeded, cubed)

parmesan cheese ( Garnish)

Add oil, garlic and onion to large stockpot over medium heat.

Saute for 3-4 minutes.

Add sage, salt, pepper, broth and squash.

Bring to a boil.

Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).

Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.

Garnish with parmesan cheese and more fresh sage (if desired).

from Food.com

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Bean and corn salad - This is something I prepare on my own without a recipe:

1 bag of good quality frozen corn, or the equivalent of fresh corn cut off of the cob

3 cans of organic black beans

fresh cilantro

lime

olive oil

wine vinegar

balsamic vinegar

garlic salt

purple onion

black pepper

1. Cook corn only to the point of defrosting, say 2 minutes instead of 5 for a microwaveable bag.

2. Rinse all 3 cans of beans.

3. Chop about 1/8-1/4 of a cup of purple onion. Comine all 3 in a large bowl.

4. Add wine and balsamic vinegars.

5. Add double the amount of olive oil (as compared to the vinegars). Estimate these amounts based upon your tastes.

6. Add chopped flesh cilantro, garlic salt, and black pepper, here again according to your tastes.

7. Add the juice of 1/2 lime. Mix and chill.

Miss J and Mr. D

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Blueberry Crisp

5 cups blueberries

In a bowl, combine blueberries with 4 T. of sugar and 3 T. all-purpose flour.

Place in a 2-quart square baking dish prepared with non-stick cooking spray (or place in a 9 X 13 pan and double the topping recipe).

For the topping, combine 2-4 T. granulated sugar

1/2 cup rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/4 teaspoon cinnamon

1/4 cup butter - Cut butter into the mixture until it resembles course crumbs.

Stir in 1/4 cup nuts or coconut (I used coconut.)

Sprinkle topping over fruit filling.

Bake at 375 for 30-35 minutes. If desired, serve warm with vanilla ice cream

Miss J and Mr. D

Complete Turnaround

It was 95F earlier this week . . . now it is 59F!

Happy Birthday, Goo!

Yay, it's your birthday!

Have a wonderful weekend!

Happy Birthday, Gong!

And many more . . . .

Five Days and Counting

Today is our fifth day on our vegan/GF-free/no caffeine/no refined sugar "cleanse." And I must say, it hasn't been what I expected. I'm hungry and craving a lot. I'm hoping this will pass. I don't have the extra energy everyone always talks about; in fact, I've taken more naps than usual. And I haven't lost an ounce. Even though I'm drinking lots of water. So far, I'm not feeling it.

Which means, I'll probably do two weeks! Yep, if one doesn't work, I think I'll need two. Just to give it a fair shot. I am enjoying a reawakened palate, a renewed appreciation of simple food. So that's a plus. Besides, it's very close to the anti-inflammation diet my physiatrist suggests.

Now, before you worry. I'm eating enough: 6-8 servings of fruits and vegetables; nuts and grains (mixed nuts, cashews, brown rice); protein (beans, beans, beans, a little tofu). Plus my multi-vitamin. And some small bits of dark chocolate.

Maybe my body just has a lot of cleansing and toxin-dumping to do . . . .

Green Sky at Night

It was raining; it was pouring. And then the sky turned green.

No tornado warnings came through, but with hail and 70 mph winds forecast, we headed to the basement. No sense taking chances with all the trees in our yard and all the windows around our house. Been there, done that.

Nanny stayed with us, hesitant to go out in the storm. Mama got home just before it got bad. Even the cats were in the basement with us, prowling around. The kids played. And I emailed Mama Teacher, also in her basement. And I paced, mainly because I can't sit and there was no place to lie down. For almost an hour.

And it was all okay, in all ways. No real fear in the kids. No damage to the house. It didn't last too long. We never lost power. The kids and Mama even straightened the toys!! And I managed my longest, unbroken walk yet (and it had started before we headed to the basement, as I stayed downstairs with the kid watching the weather)--for more than an hour. Tired, sure, but nothing else. Yay!

And we got 2" of much-needed rain.

Check Your Local PBS Station

Because my physiatrist has his own PBS special this month, "Stop Back Pain with Vijay Vad."

Gonna Be a Hot One

Sure, all my Texas readers will laugh because they've had 90+ degree days for awhile now. But this is Connecticut. We once went a whole summer without ever breaking 90F! And now, this year, it's not even officially summer yet and today it might be close to 95F. Which means the kids are sitting in un-air-conditioned classrooms today, sweating through their studies. I know that's how it always used to be, but that was before climate change.

On the bright side, I think the high is supposed to be 70F later this weekend.

How Do You Get to Carnegie Hall?

Okay, that's not the usual venue for kung fu tournaments, but you get the idea . . . .

After demonstrating their kung fu forms to their classmates and then later showing the gold medals they earned, several of Sis's classmates showed her their kung fu moves out on the playground. Watching with patience and respect at the usual "hi-ya" Kung Fu Panda pandemonium, Sis said, "It takes lots and lots of practice."

The Strawberry Miracle

There is the pot of dirt that has been sitting next to our garage for a year. It was our strawberry plant that died an early death, too hot and unwatered last year as we tended to our hanging tomato plant (we never managed to put the strawberry in a hanger). Anyway, it never really blossomed, much less produced fruit, but we saved the dirt and container for . . . who knows what--planting dirt this year? mud to play in? or even just quit noticing it?

Well, I noticed it yesterday on my first outside walk in two months. And it had leaves. And strawberries! Yes, strawberries! Three: one bright red one, two still-ripening pink ones. I called the kids, on their way to school, and they were so excited. When they got home, Bud picked the single red strawberry, a tiny specimen of summer, and shared it around. It was gorgeous, but the most sour berry I've ever had. No matter, it was lovely and summer-y and shared among us all.

All from a plant we thought was gone.

I Dream of Pavlova

You know that part in Moonstruck when Cher's fiancé tells her that, upon hearing of their engagement, his dying mother miraculously got out of bed and began to cook?

Today, I had that feeling myself. I saw the picture above on Baking Banter from King Arthur Flour and wanted to miraculously hop out of bed and make one. I've never had a Pavlova before and think it will be one of the first things I make when I'm back in my kitchen, using their recipe. Crunchy airy cookie. Creamy whipped cream. Juicy sweet fruit. (Hmm, Lambeth, sounds a bit like an Eton mess, right?)

Mmmmmmmm.

Almost Normal

This morning, I went downstairs with the kids, walking around while they finished breakfast, backed bags, and got shoes. And then, for the first time in two months, I did what I always used to do on days that Mama drove them to school: I went to the porch and waved goodbye as they left. They were both so surprised to see me standing their--their shocked and happy faces were all the inspiration and motivation I need to keep going.

And then, I walked around by myself outside for just a little while, enjoying the warmth and scents of spring.

Then, Mama was a little late getting home this evening, making a stop at the store for various last-minute things. And so, because I was downstairs, and because we hope to soon try out "time-sharing" the childcare, I told Nanny she could go early and I would be "in charge" for a change. Since she wanted to get to church, she agreed to go.

And there I was, by myself, with the kids, standing up, downstairs, doing stuff. We even turned on some music--"Glee" and Lady Gaga and "Friday," of course--and were dancing around the living room (I vogued more, purely arm movements) when Mama arrived. And just like old times, she joined right in and we had a great family dance party.

"Bad Romance" never felt so good.

Bunny Beautiful

I was standing at my window, gathering my lunch, when a movement below caught my eye. Something raced into the boxwood bush beside our neighbor's house. A bunny. The bunny, the one Mama had seen eating some of the clover in our yard this morning. The bunny she's seen upon arriving home in the evenings. The bunny whose droppings we find in the yard sometime. The bunny we always hope is safe and well and still near our yard.

I yelled for Sis to come up stairs and she was quickly followed by Bud. They clamored up the dresser and sat very still hoping to see the bunny. I could still see it twitching some under the bush but they couldn't.

So we decided to go outside. They speedily donned shoes and I led the trek across the yard to where the bunny still hid in the bush. Sis soon spotted the bunny's big round eye staring at us. Hop! The bunny was off, faster than any animal I've seen run, so that we could barely tell where the wild little brown thing had gone. But we all saw it.

And Sis was thrilled. So thrilled in fact that she called her bus buddy, with whom she discusses bunnies everyday on the ride home. They were both very excited.

I'm pretty sure we didn't permanently scare it off--our yard is temptingly full of fresh, organic clover! And with any luck, we'll see it again.

Coming to the End

School is winding down, with just a few weeks left to go. There are end-of-year picnics, concerts, field days, teacher gifts, and other rituals to observe. Blessedly, finals and term papers are years away!!

Sis is extremely excited about first grade. She is ready to be all grown up. I don't know if she realizes that she'll be in school seven hours, with almost another hour for the bus, which will be the most noticeably change between grades. Bud, however, is not happy. He cannot bear to think of leaving his beloved teacher, but then he never likes change. He's already showing stress about it. Poor boy, with my injury, the need for alternate caregivers, the kung fu tournament, the end of school, AND Sis losing two teeth, he really is quite on the edge. But the worry beads are still working. The only thing he is excited about is the possibility of being in the same class as Sis (and yep, that thrills her the least).

Yep, that's right, same class. We've requested that they be in the looping class, which means they have the same teacher and classmates for two years. Studies have shown tremendous benefits, especially in the second year, when there is no getting-to-know-you period between teachers and students. But we couldn't imagine looping just one child, and so, after consultation with the teachers, we've asked to loop them together. Besides the academic benefits, I'm looking forward to only having to keep track of one teacher, one schedule of special activities, one set of assignments, etc etc etc. More than once this year we got things switched and one kid did the other's homework. I think.

Anyway, with all the focus on the end of school and next year's class, the kids keep forgetting about summer. I don't think they really grasp the concept of vacation, especially one that's two months long. They know they're going to camp--Lego and Girl Scout and kung fu--and will probably have swim lessons but don't seem to understand exactly when that is.

They'll learn.

Vegan Pledge: Day One

So today started our one (or two) week vegan cleanse. I had blueberries and cherries and a banana and an apple today, plus vegetable bean soup and chickpea curry, strawberries and almond milk, and mixed nuts. And a chai tea (thanks, Mrs. S!). Similarly, Mama had, among other things, herbal tea and salad and the chickpea curry. And it all went very well.

I've learned a few things already:

• I eat a lot of wheat, dairy, and eggs, using it to add substance and satisfaction to my vegetarian meals.
• I don't think I've ever eaten that many servings of fruit in one day in my life.
• I need to get better at eating filling foods or at least combining things in my meals and snacks. I was ridiculously hungry by dinner, having not spaced it all well. A handful of cherries is nice but not super-filling as my afternoon snack.

So far, so good.

One Big Thank You, Vol. 3

A Prayer

Let me do my work each day;

and if the darkened hours

of despair overcome me, may I

not forget the strength

that comforted me in the

desolation of other times.

May I still remember the bright

hours that found me walking

over the silent hills of my

childhood, or dreaming on the

margin of a quiet river,

when a light glowed within me,

and I promised my early God

to have courage amid the

tempests of the changing years.

Spare me from bitterness

and from the sharp passions of

unguarded moments. May

I not forget that poverty and

riches are of the spirit.

Though the world knows me not,

may my thoughts and actions

be such as shall keep me friendly

with myself.

Lift up my eyes

from the earth, and let me not

forget the uses of the stars.

Forbid that I should judge others

lest I condemn myself.

Let me not follow the clamor of

the world, but walk calmly

in my path.

Give me a few friends

who will love me for what

I am; and keep ever burning

before my vagrant steps

the kindly light of hope.

And though age and infirmity

overtake me, and I come not within

sight of the castle of my dreams,

teach me still to be thankful

for life, and for time's olden

memories that are good and

sweet; and may the evening's

twilight find me gentle still.

--Max Ehrmann

Our thanks to:

• Goo, for his wonderful visit
• Miss E and Mr. C, for an incredible butternut squash soup
• Miss J and Mr. M, for a lovely lasagna
• Miss J and Mr. D for tasty quesadillas with all the fixin's
• Miss D, for the delicious eggplant parm and salad
• Miss R, a full falafel and hummus dinner
• Mrs. S, for more visits and more chai and more offers of assistance

The Weekend

The weekend was everything we expected and more. Probably most importantly, I had my first non-medical outing in two months!! I went to the birthday party of Mama Teacher, where we ate yummy brunch foods and also did stamped crafts with a consultant. I managed to stay at the party about an hour and a half, longer than I expected (greatly helped by being able to lie down in a back bedroom). It was great to see friends and eat a ton of egg dishes and breads and strawberry shortcake, all not on my vegan cleanse this week. And I bought some stamps. And when it was all said and done, I was only tired, nothing more, which is a great achievement. Happy early birthday, Mama Teacher!

Babysitter came on Friday and again on Sunday, much to the delight of the kiddos. It was just like old times for all of us, felt good to have her back in the family fold. Because after 5 1/2 years together, she is family. We hope to see her a lot more over the summer.

Otherwise, it was a pretty relaxing weekend. The kids had kung fu and then ran errands with Mama, mainly to get me a standing desk so that I can do things standing up without having to lean over. I spent a lot of time downstairs while they played Legos and did puzzles. We also watched another Tinkerbell movie, which we like.

And I think it's just going to keep getting better . . . .

TGIF!!!!

I'm so glad it's Friday.

It's a beautiful day, cool and breezy, sunny and fresh. A wonderful New England spring day.

Our beloved Babysitter is going to be here today because Nanny needed the day off. The kids are thrilled and so am I. Not that we don't like Nanny, but Babysitter is practically part of the family after being with us for 5 1/2 years.

I just walked 20 minutes, no cramps, no strain, no problem. And I wore my lighter brace, which is mental as much as physical improvement.

We have a mostly unstructured family weekend ahead of us, besides kung fu in the morning. And I'm more mobile than I've been in awhile so I'm hoping to be downstairs with everybody more. Except for one time: a birthday party I'm going to on Sunday for Mama Teacher. It'll be my first real outing in almost two months, which is exciting (even if I imagine I'll spend most of it on the couch at the party!).

And right now I'm watching a "Glee" episode I've never seen, "Silly Love Songs." We've kinda caught on to "Glee" in a haphazard order and somehow we missed this one. A nice surprise this morning.

Shaping up to be a really great weekend . . . .

Monday's the Day

So, Monday is the day. We're doing our one-week (maybe two, but no more) vegan cleanse to rejuvenate ourselves after two months of meds and such.

I say "we" because Mama is joining me in eliminating eggs and dairy (plus meat for her, since she's not already a vegetarian), also coffee, refined sugars, and gluten. Which also means no processed foods and only restaurant foods from places that meet those criteria, like Bloodroot or other similar places. I imagine we'll be having lots of vegetables (stir-fried, sauteed, roasted, in soups), beans and grains with flavors from many different cultures ranging from Mexico to Italy to Egypt to India, fresh fruits in abundance, lots of herbal teas.

Why Monday? Well, first, after two months of the extreme generosity of playgroup and church friends who have brought us food three times a week since mid-April, we won't be getting any meals after tomorrow and will be cooking on our own. So we might as well make the most of it. (Not to say we are ungrateful. The meals we received were delicious and vegetarian and very appreciated.) Secondly, I'm inspired by my new energy and ability and mobility to be more involved with meals (no, no, I probably won't be doing much cooking or shopping, but will gradually try to engage in these activities). I imagine Mama will be putting things in the crockpot and then I can dish it out. Besides, it's practically the start of a brand new month.

I guess I shouldn't call it a cleanse, because it's not a traditional cleanse with juices and smoothies and supplements and raw foods and unusual foods (like grapefruit with cayenne pepper or something). Or colonics or the like. I mean "cleanse" as a break or change in recent habits through the use of cleaner, more natural foods for awhile. Do I believe that my liver will slough off toxins with a change of my diet? I don't know. But I like the idea of eating very mindfully, very consciously, very cleanly.

So if it's not my liver, what are my goals? I'd like to jump-start my weight loss, after two months of inactivity (during which, miraculously, I really haven't gained any weight). I'd like to reinvigorate and rededicate myself to healthy eating after lots of canned soups and packaged snacks. I'd like to re-engage with cooking and meal-planning, even in a minimal way, as it is one of my favorite hobbies.

I'll be keeping Alicia Silverstone's Kind Diet nearby as inspiration and resource, also Mark Bittman's Food Matters and other cookbooks, plus all my vegetarian cookbooks, including my new paperback Complete Tassajara Cookbook. And I'm going to read up more on the anti-inflammation diet. I'm really excited and think I can do it, though recognize that there will no doubt be some hiccups. But I'll be prepping this weekend, with meal plans and grocery lists to give us a good shot.

And, of course, I'll keep you updated. Until then, I'll probably be splurging on dairy this weekend!

Mommy Mycroft

I've been the behind-the-scenes Daisy leader for almost two months now, totally unable to attend the meetings but perfectly capable of helping design and organize them. Something akin to Sherlock Holmes's brother Mycroft, who solved crimes from a leather chair in his club. I thought up ideas, themes, activities, and then relayed all the details and sometimes even a few supplies to my co-leader, who implemented them, without ever complaining about any of it, understanding and supporting my situation.

Today was the culmination of it all, both the Daisy Year but also my "ghostwriting" of the event. It was the end-of-year Daisy picnic, with the Daisies and their families, food, play, distribution of cookie incentives, just a general celebration and wrap-up of our first year of scouts. And I couldn't go--it just wasn't an easy outing and I didn't want the focus to be on me instead of the kids.

So Mama took Sis and Bud, who played with all their friends for almost two hours, eating sandwiches and desserts and then running around the playground with all their school friends. At the end of the playtime, Sis got all of her cookie incentives for selling 301 cookies--so patches, a bandanna, a t-shirt, bag, little purse, and stuffed kangaroo that looks like a bunny rabbit. "I'm a grown-up girl now!," she enthused while wearing her oversized shirt and carrying her messenger bag filled with her purse and other incentives, plus Shirt and Amy the bunny. Bud also got his cookie incentive for tolerating and even encouraging her cookie sales--he got a Lego castle kit.

It was a great year and I really enjoyed being a Daisy leader. More importantly, Sis loved being a Daisy Scout (and was even upset that today was the last day til the fall). We did all sorts of fun things, earning all of our Daisy Petals, including:

Light Blue: honest and fair--game day with board and group games (without cheating!)

Yellow: helpful and friendly--chore charts for helping at home

Spring Green: considerate and caring--Thanksgiving placemats for senior center

Purple: respect for myself and others--full-sized self portraits

Magenta: respect for authority--tour of the fire station with homework to have a family meeting place and check the fire alarms

Rose: make the world a better place--World Thinking Day, reading Ruby's Wish, and letters to the principal about what they appreciate about school

Violet: sister to every GS--make bead bracelets to exchange at a joint holiday party with our sister troop

Red: courageous and strong--field trip to a children's gym

Green: use resources wisely--visiting the Garbage Museum and learning about recycling

Orange: responsible for what I say and Do--thank-you notes to all

Plus, of course, all of our work selling cookies.

And I look forward to next year's Daisy year. But I hope to help beyond the confines of my proverbial armchair.

Still on the Right Path

Two weeks out from my epidural and I'm on the right track. I just spoke to my doctor and I'll be both upping my walking to 20 minutes twice a day, plus anything else I can tolerate, and trying to wean myself of my very comforting brace. The latter will be the hard part, as I feel very safe in it.

But weirdest/best of all? I'm going to give sitting a try this weekend.

Yep, very good. But also very scary. I've been reading American Buddhist nun Pema Chodron's When Things Fall Apart, in which she advocates her teacher Chogyam Trungpa Rinpoche's lesson that you must lean into sharp points. Because, as a sign she once posted up said,

Only to the extent that we expose ourselves over and over to annihilation can that which is indestructible be found in us.

Thoughts for Massachusetts

We were lucky to have missed the storms yesterday, but Massachusetts (near Springfield and Sturbridge) was hit and at least four people died. Our thoughts and prayers are with them.

Congratulations!

Several of our little friends graduated from preschool this evening.

We congratulate them and their parents and wish them a great summer before starting kindergarten. I hope you'll love your new school as much as you love the old one.

(It's hard to believe it's been a year since then for us.)

Tornado Watch

Parts of the Tri-State area are under a Tornado Watch. It's not a warning, yet, but I can't help but picture Joplin and Tuscaloosa and all those other devastated places and people. I'll be watching the skies and the web . . . . be thankful for our basement.

A Chuckle

I wrote an old grad school colleague today and mentioned being off bedrest.

I got an email back congratulating me on being pregnant!

I forgot that a). she didn't know about my back troubles and b). that bedrest is for other things.

I laughed so hard that I could've busted a gut . . . or a disc!

Happy Birthday, Gommie!!!!

Today's your birthday!

And we're wishing you a very happy day.

Lots of love!!!!