Real Moms Get Sick. Like Bosses.

Pin It "Moms don't get sick days!" is something you hear all the time from the moment you sneeze your first postpartum sneeze. (And if this is the first time you just sneezed postpartum, you probably care more about your lack of bladder control than a sick day. It gets better.) It is true.

I was fortunate. My tonsils started to ache around 1pm on a Friday. I changed the dinner plan slightly, having the girls set it up early (Raddish Kids apple curry! WIN, post to come.) and tossing it in the crockpot  By 3pm, I had changed into sweats, hit "play all" on Doc McStuffins, and settled into my corner of the couch with some tea, attempting to rest to the dulcet sounds of a contractor and plumber ripping apart the bathroom piping. By 5pm my husband had come home to take over, so I could be properly sick, or at least as sick as I can with two kids and a household to run. Maybe I'd be better by Monday, because really, what choice do I have?

Every day, I miss teaching. I miss being in a classroom, watching kids figure out why math works, discussing the intricacies of language acquisition with specialists, sharing silly stories with coworkers at lunch. But the only time I wish I was working and my kids were daycare goers is on a sick day. I'd love to be able to drop my kids off somewhere and curl up on the couch to hack up a lung in relative peace for a few hours. Can you imagine?

I've learned, in my almost-five-years as a stay-at-home parent, that you need to have systems in order for when you do get sick. I'm awful at maintaining systems, but not this one. The stakes are too high.

Step 1: Have a drawer full of various teas.

When I'm sick, I want Traditional Medicinal's Seasonal Sampler. This stuff is voodoo herbal ancient magic at its finest. I kept it in my desk, too, and would start drinking the Echinacea Plus tea the moment a kid came in with faucet nose. Throat Coat will bring back your voice long enough to make it through a lesson comfortably. And whatever is in the Gypsy Cold Care is delicious and alleviates that foggy head cold feeling. I'm not paid to say any of this. In fact, I spend a good deal of money on this tea every year, the way I chug it. (The way I chug it is out of my biggest mug, with honey, after it has brewed and then cooled for 5 minutes.)

Step 2: Have bones in the freezer.

I start to feel sick, I put this in the crockpot, generally in this order:

Whatever chicken frames I have in the freezer
A few carrots, broken into thirds
1 TBSP apple cider vinegar
a large onion, unpeeled and quartered
about 5 cloves of garlic, unpeeled, chopped in half (you can just chop a whole head in half if you like garlic. Five makes the garlic a nice background note, not a really discernible thing.)
a few stalks of celery, rough chopped
a bay leaf
Water, to cover all the ingredients

I generally always have chicken frames frozen. When you roast a chicken, or have a rotisserie chicken, put all the bones, the neck, and any pan drippings into a bag and freeze it. You can thank me when you feel better.

If I don't have chicken in the freezer (What?! But you just said...) I will drag my starting-to-get-sick self to the grocery store and grab a rotisserie chicken (dinner, done.) or some cheap bone-in chicken pieces (drumsticks work well for this) so that I have some. Ideally you want two frames, but whatever you have is fine. This time, I had one roasted frame and a few uncooked wings and necks. In they go.

Set it on low and leave it. Ideally, you need at least 10 hours so that the nutrients can be sucked out of the bones. You can't overcook this, so even two days is fine. Shabbat Shalom, my cold-hearty people.

I started this after dinner last night and had some for lunch, over white rice, with a squeeze of lemon. I strained out what I needed in the separator and left the rest, still cooking. My bones hurt. I'm not going to futz around with it more than I need to.

If you have turkey bones on hand, those work nicely, too. 

If you want a vegetable broth with this sort of ease, throw this into your crock pot for hours on end:

Two onions, unpeeled and quartered

A head of garlic, unpeeled and cut in half

A bulb of fennel, with fronds, rough chopped

1 pound of carrots, rough chopped

A small bunch of celery, rough chopped

Bay leaf

I like to add ginger to my soup broths (chicken and vegetable) but ginger is strong and specific. If you are just going to drink this or have it with rice, I recommend a nickel-sized slice of fresh ginger. If you are going to use this as a base for dishes, you may want to omit ginger and just add it to the dishes (or stick some in your soup mug to steep) later.

Strain your broth and separate out the fat if you used bones. Freeze any unused portions.

I don't add salt until consumption for the same reason that I hold back on ginger. If you pull out a cup of this later to put in a dish that is already salty (Use broth to make your rice pilaf or couscous. Really.) you'll be disappointed. I also tend to use chicken frames and pan drippings from well-seasoned birds. 

Step 3: Books. If you are like me, your body gets sick, your brain won't shut off, and you end up driving yourself mad overthinking what needs to be done in relation to your physical inability to do anything worthwhile. Expect more posts today. 

A Summer Lunch

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 First, a confession. I like McDonalds.  It usually makes my stomach hurt, and I never want to think about what is in it or how bad it is for me and for so many more aspects of the world, but every once in a while, there is nothing like their fake burgers with plastic-y cheese.

The other day, we were in a bit of a time crunch and, given our impending trip, had nothing in the house that could be turned into lunch in a matter of minutes.  I went through the drive-thru (it is literally right down the street) at McDonalds.  I paid entirely too much for two adult meals and a happy meal, but there lunch was.

V. loves french fries, but when it came to the nuggets, she would not eat them.  The only "nuggets" she has known are homemade or Perdue, and she absolutely would not eat the McDonalds meal.  (So I ate them.)

*I just realized that my child has, more than once, helped her to the chicken chunks in our puppy's store-bought kibble.  What does that tell you about nuggets. Now I wish I hadn't eaten them...*

People are constantly complimenting V. on her pallet, how she eats - and loves - all food.  She'll happily eat everything from artichokes to zucchini with enthusiasm.  (Except McDonalds and canned black olives.)  But it isn't that she is a "good eater," it is that we started her eating a variety of things at a young age and haven't really given her the choice.

Husby and I believe whole-heartedly in Baby Led Weaning (in the British way, not the American "stop nursing" way) and we are starting to dole out smaller sized portions so that when V. asks for seconds, we can state "Finish your *insert whatever wasn't the absolute favorite of the dish* and you can have more *whatever it is she is after*."

And you know, it works for us.  I understand it doesn't work for everyone, but it is only first-world countries that boil and steam the vitamins out of whatever would have been healthy, puree whatever is left, and pass it off as good for baby.  We avoid feeding our children the very things we eat for fear of them being too spicy, too mature, or allergy-causing.  I'm not advocating feeding your 6-month old a chunk of sashimi dipped in raw honey, topped with wasabi, but babies can have spice and strawberries.  (In fact, recent studies suggest that by holding off you may be doing even more harm.)

That all being said, back to what this is really about.  My kid enjoying what is arguably one of the more delicious delicacies of summer.  She won't eat a hunk of mystery meat, but she will eat Caprese salad.

I didn't always enjoy raw tomatoes, but we don't let our food preferences shape our child's, so I've been eating more as they are around for her.

Then we got these fresh from a local farm (along with the cheese) and oh my.  We split three between us.  They were divine.


And could there be a lunch easier to make?  I did reduce the balsamic while slicing and dicing the rest.  I also use the olive oil and basil I would put on V.'s to make a little pesto.  Leaves are still difficult for her to chew.

A slight sprinkle of salt and some fresh pepper, and we're in the business.

Do not be fooled.  This was bite two or three.  By bite five, it was just too delicious to be slowed down by a fork.

Fortunately, there was more.  This time.  The next time she asked, it was gone, and she cried.  I may have cried a little, too.

I now know that my "issue" with raw tomatoes is not one of dislike.  I love tomatoes now.  But that is because we are eating local-fresh, organic, grown under the sun tomatoes.  If you ever believed hot-houses or grown in a galaxy far, far away were equal to local, natural foods, buy a beefsteak tomato at the grocery store and a tomato at your next farmer's market.  I promise, you'll change your mind.  It does cost more, but open your windows, ride your bike, or don't leave the shower water running so you can have a steamy bathroom.  You'll save money on your utilities to buy delicious tomatoes and the environment will thank you as well.

Quiche, Two Ways

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I love quiche.  I was under the impression that Hubsy does not love quiche, so I haven't made one in a very long time.  (Note: I was wrong.  He does not like onion-dominated quiche, but likes quiche in general.)

I had a delicious quiche a few weeks ago (at Starbucks!  Of all places!) and have been craving quiche ever since.  Today was going to be The Day I Made Quiche.  (Originally it was yesterday, but as any mom of a toddler knows, you don't plan to start something like quiche at 4pm.  It will either get made at midnight, or not at all.)

Quiche isn't difficult.  At all.

Here is how I used to make my quiche:

Night before:

Make a crust.  This is easy as pie, particularly if you have a food processor.
1.5 cups flour, 1 stick of cold butter, 1/4 tsp salt, a little pepper (it is a quiche) and 1/4 c. cold cold water.
Mix the flour, salt and pepper.  Cut up the butter and throw it all (except the water) into the food processor and blend, adding water slowly, until a ball forms.  Wrap that up and put it in the refrigerator.
Wash the processor, and do whatever with the rest of my evening.

Next day:
Roll out and lightly bake the crust.
Toss together quiche fillings. Fill the crust and bake while eating leftover crust bits with jam.
Take the quiche out and let it rest for a few hours.

Eat some delicious quiche.


Here is my new reality - how I make my quiche with a toddler.

Night before:
I can't find my keys, I don't know what I went upstairs for, and these blocks need to be picked up for the 45th time today.

Next morning:
5am: I haven't come to terms with being awake so early, but I'm going to get this quiche made.  Take the spinach out of the freezer.
10am: Right, I'm making quiche for lunch.  Start The Hunt.  Toddler has realized that she reaches the measuring cup drawer if she stands on her toes.  Most of my measuring tools are missing.  All except for the 1/3 cup, which is not useful at all.  Check the obvious places: under couch, in drawers, in the dishwasher, recycling, bath tub, diaper pail, dog bowl, dog bed... nothing.  Finally find the 1/4 cup in the "sensory bin" tub and do all measuring with this.
Now we need to find the parts to the food processor.  I have a vague memory of screeching and gingerly taking the blade away from the baby two mornings ago when she discovered the cabinate and somehow unbaby-proofed the lock box the blades are stored in.  Search all high places and drawers.  No luck.  Find a dough blade (dough blade?) and use that.  Only it won't go on the stick in the middle.  Make it fit!  Regrets are for later, right?  After-quiche later.
Okay.  The dough gets made and into the refrigerator.  It needs to be refrigerated for at least an hour. 45 minutes ought to do it.  Start to make tea.  Get caught up in cleaning the living room and locating other missing kitchen utensils, and forget tea.  And that I'm making quiche.

11:45 -
Roll out the dough.  Fairly easy.
Make the filling.  The spinach is defrosted, nearly six hours later.  Squeeze the spinach fairly well, then toss in a whole can of artichoke hearts that I've minced, since my toddler can't eat the leaves unless they are teensy.  Cheese?  Dump it in.  Pour in some milk and some egg whites (and a few whole eggs... we're healthy now, but we like delicious, too) and pour it into the shell (not as baked as it should be, but close enough).
Share the crust and jam.  Yell at the dog for snatching crust from the baby and give very sad baby your crust while putting the dog in her crate.

Bake the quiche.  Try to explain to the 16-month-old that it needs to set.  (Ha!)  Try and convince her that the banana you cut up is just as good as the quiche, you swear!

20 minutes later - cool enough.  We're eating this thing.  Having not set, it is runny, but it is still delicious.

All that said, I prefer my crazy quiche over my calm quiche.  Because sharing quiche with your kid is infinitely better than the former.

And I can serve it on the fun Ikea kiddo plates!

Grilled Chicken Dinner

Pin It Here is what's for dinner tonight:

It all looks one color, but that is the byproduct of CFL lighting.  Sorry.

Purim is a fun holiday that celebrates Queen Ester, encourages good will, and sets me into a chicken-cooking, bone-saving frenzy.  I'm never good with exact dates, but I know that Purim means Passover is roughly one month away.  Passover means matzo ball soup, made with home-made chicken stock.  Our freezer starts to look like the chicken carcass hoarding scene from Girl, Interrupted.  The payoff is delicious, though, so my husband humors me and tolerates my crazy.

Lucky for me my family likes chicken, and it was on silly sale today.

Dinner tonight is a Provencal-inspired chicken-under-a-brick (or cast iron skillet) with sauteed artichoke hearts and cous-cous with peas.  

The chicken can start marinating the morning before, but be sure that it has at least 2 hours.

The sides took 5 minutes each, tops.

Chicken

You need:

juice from 1/2 a lemon
1/2 TBS rosemary (or one 2-3" sprig if you have fresh)
1 tsp Herbs de Provence
1 TBS olive oil
1 large clove of garlic
2 tsp sea salt
1/4 tsp sage
1 tsp capers - don't be fussy about draining them - the juice is fine in this.

5 sprigs fresh thyme
1 whole roaster, 3-4 lbs



Cut the backbone out of the chicken with kitchen shears.  Turn the chicken over and press on the breastbone until the chicken is flat.  (It is a little like you are trying to do chest compressions.  Odd, but ignore the cracking and flatten that bird.)  Pat the bird dry inside and out with a paper towel.  Save the backbone for broth.

Place the first 8 ingredients in a food processor with 2 sprigs of thyme and blend until they form a paste.

Rub the chicken inside and out with the paste/oil.  Put the chicken in a large container or pan and refrigerate.  Let marinate 2-10 hours.

The chicken is ideally grilled on high over indirect heat.
Wipe olive oil (or use Pam with EVOO) on the part of the grill not above the heat source.
Place the chicken, skin side up, on the greased grill.  Then tear up the remaining thyme and place on the chicken.
Now that your chicken is pretty, spread some olive oil on a piece of foil and place on the chicken.
Put a cast-iron skillet or roaster pan with bricks on top of the foil.

Close the grill and let your artfully arranged chicken cook for 30-35 minutes, until golden around the edges.

After 30-35 minutes, lift the bird, re-oil the grill, and put the bird back on the grill (sans weights), skin side down.  Cook for 5-10 more minutes, until the skin is crispy.

Let the bird rest for 5 minutes before carving.  If you need more time, put the foil back on the bird and put a towel over it.  I promise that chick will stay hot for a long time.


Artichokes
(makes 2 hungry people servings)
One 14-oz can of quartered artichoke hearts, well drained, or frozen artichokes, thawed.
1 slice of lemon
sea salt
olive oil

Heat some (2-second pour, or once around the pan) olive oil in a small skillet over medium-high heat.  When warm (you should be able to smell the oil, but it should not be smoking), add in the artichoke hearts, lemon, and salt.  I like to add a few thin lemon rounds instead of a wedge for the visual.
Toss occasionally, until hearts are browned.


Tips for cous cous!
Cous cous is small pasta.  I like the kind that comes in a box with a spice packet, and cooks in under 10 minutes.  Whether you use this or just the plain pasta, here are some tips and Mommy tricks.

1) Use broth instead of water.  I like using chicken stock, but you can use whatever you like.  (Do this with pasta salads, too.  It is just a good idea.)

2) Add a clove of garlic, sliced into a few pieces, to the broth.  You can also add other spices that will compliment your meal.  My favorites are fresh rosemary, lemon, capers, Parmesan cheese, or oregano.

3) Add frozen peas, edamame, or broccoli (before the pasta).  It is the #1 way I make meals appear healthier. I always have frozen peas on hand, because I stir it into anything too hot when the baby needs to eat right that second, or anything that could use some green, like mac & cheese.


That is dinner tonight!

Enjoy!


And don't forget to freeze the bones for stock!