Now home, I'm all about the kitchen again. It's been a few months of this happiness. We'll never return to the decade-long whole foods short-order-cook marathon that burnt me out. (D's really good at all that, actuallly. While I was gone they ate dinner on time, brushed their teeth, had baths each night & went to school early. Sounds blissfull, and, there was some bed-wetting, the goats escaped five times & I got a distraught rambling text on the last evening. In full disclosure. When I checked in there was no response & I'm told it never happened. Such kindness on D's part.)
So now I'm cooking for myself & inviting my family into it. Diverse food made in community makes me deliriously happy, & that always seems like the only rule worth following religously. I never felt good about placing health over culture or making foods bland to keep peace at the table. They're big enough to be nice about it & prepare something else if they like. Sometimes we have to call upon our *Angel of Tact, in case they just can't seem to get it together. The most successful meals at this point are a co-creation, and I'm really savoring the way it's all coming together as we move out of the "young family" into something with a little more partnership.
For instance, the boys began using the pulp from our juicer for pancakes. They take all of it & dump it into the big electric mixer, with a cup of our Everyday GF Flour Mix & way more eggs than they need. It feeds them all day. If there's enough apples & carrots in there, it doesn't need any sweetener. Just a good pinch of sea salt & lotsa butter for frying. (Do you fry your pancakes? I think that's a Pilipino thing. We fry everything that we don't eat raw.) If I wanted to be fancy I might call these Fried Apple-Carrot Souffles. Maybe I will now.
Here we juiced green apples, celery, carrots, parsnips & lacinto kale. After the drink I sauteed garlic, an onion, & mushrooms; added green lentils, water, sea salt & brought all to a boil. Lowered to a simmer, it begged for the pulp + the little fresh thyme that didn't go black in the last frost. When it was ready, we covered it in mounds & mounds of shredded havarti cheese. And declared this the meal for all Wednesdays. Forever & ever. Amen.