delighted to be

to cut, or not to cut? / december 7, 2011

The kid is sporting a mullet this Christmas.

His hair is so long you can braid it into a rat tail (my first-grade crush had one, so they were cool once upon a time). Or ponytail it like Orlando Bloom. Currently Jack prefers it shaggy and long, like the kid on Muppet Treasure Island. (Am I sensing a piratey theme here?)

In my dreams I am really cool and have a really good friend who is a hair person and loves to cut my baby’s hair for free. We trade services, in my dreams. A Christmas card design for a haircut or two. But obviously these are just my silly dreams because the kid still has a shaggy dog growing on his head.

I suppose I should just admit the real problem of it all: I’m insanely jealous that his hair grows that fast. Maybe mine would grow that fast if I took bubble baths with wild watermelon shampoo too.

Should I cut his hair? I’m picturing it short and spiked. Somewhere in the deep dark depths of my soul I feel bad though, like I should just be grateful he has so much hair at this age. But he just had a haircut six weeks ago, and it already looks this bad. I refuse to squeeze 6-week trims into our budget.

Thoughts? Opinions on that matter? To cut, or not to cut?

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what christmas feels like / december 7, 2011

Christmas time feels like tumbling and rolling on the ground under the Christmas tree. Jack has the best view of all of that fake, spiny monster of a tree.

Christmas time feels like butternut squash in all my recipes.

Christmas time feels like homemade chocolate truffles.

Christmas time feels like staying in your pajamas until 11am.

Christmas time feels like eating cuties oranges by the half dozen (Jack, in particular, loves them!)

Christmas time feels like knitted hats to keep our ears warm.

Christmas time feels like extra bath time snuggles because it’s a bit nippy out of that warm water.

Christmas time feels like finger painting on the window (in plastic bags, of course).

Christmas time feels like hugs and kisses and evening snuggles.

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The Tale of the Onions / december 5, 2011

Onion four met its untimely death on Wednesday, to be used in my Walnut Lentil Loaf. The results, according to Tyler, were, “Eh, it’s okay. If you’re trying to make a meatloaf, this isn’t a substitute.” I regret to think that onion four’s death was worthless, so the leftovers are in my freezer to be transformed at a later date.

Onions five and six were slaughtered to pieces to become part of a greater whole in my delicious falafel (one for the falafel, one for the grilled onions to top my falafel. We were greedy onion-eaters that night.) Totally worth it. (Tip I figured out: reheat fried falafel under the broiler.)

Onion seven became part of a puff pastry with caramelized onions and mushrooms. This was rather delicious at the time, but only when it was fresh from the oven.

Only four more onions to go! It’s quite funny because I actually miss buying onions. Is that weird? This week we’re making tacos, baked potatoes, focaccia bread, dumplings, stir-fry, and a walnut pesto, most of which require onions. Go team, go!

See the story of eleven onions and how I used onion one here. See how I used onions two and three here.

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Menu / november 28, 2011

via babble

This week’s menu was tricky because Sprouts didn’t have a sale flyer. So I’m just winging it and hoping my grocery bill doesn’t skyrocket!

Browned Butter, Parsley and Parmesan Spaghetti, with sea-salted edamame beans and Pat & Oscar’s breadsticks (I cheated on this first meal because it was Sunday night and I didn’t get the chance to go shopping on Saturday. But for throwing it together at the last minute with no recipe, it was an EXCELLENT meal!)

Ultimate Walnut Lentil Loaf (with Pat & Oscar’s breadsticks from Costco and roasted brussels sprouts with almonds)

Enchiladas with Avocado-Cream sauce

Falafel pita with grilled onions, roasted tomatoes, avocado and tofu tatziki sauce (combined recipes from here and here)

Puff pastry with grilled onions and mushrooms (Recipe from my friend Amanda Suvia: A little olive oil on the pan, then quarter those babies and cook em down with a little salt and pepper until they’re a nice Carmel color. Then just get some frozen puff pastry from the grocery store, cut it into 4×4 squares, fill them with about 2 tbls. of onions. Fold them into triangles and seal them with egg wash. Cut some steam holes in the tops and bake til golden.)

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