Thursday, December 1, 2011
On the last day of Thanksgiving break, the Chef told me he was making Baby Zi and me breakfast. The dish was called "sugar cinnamon roll" and involved taking a piece of white bread and squishing it up into what sounded like a ball and loading it up with sugar and cinnamon. I heard: "Big mess and waste of bread." Since I hadn't even had my coffee or read the comics yet, I said, "No thanks." The Chef then stood before me and delivered a speech that brought tears to my eyes: "You just don't think I can make it, you don't think it will taste good. I see you make things all the time and you don't use recipes! I know, you know how to make things and you've made them before and it worked out. But let me at least try! I'm just a kid, I'm going to make mistakes sometimes. It doesn't mean I'm stupid! It's not that big of a deal if it doesn't turn out right! I just want to try." I wanted to shout, "Yes, we can!" Instead I said, Of course, you can try it. I did eat it, and have to say it turned out pretty nice. Baby Zi gobbled his up. The Chef declined to post his version of events or the recipe, but gave me permission to do so. Sugar Cinnamon Roll Slice of white bread, brown sugar, soft butter, multi-colored jimmy sprinkles. Spread butter on bread, sprinkle with sugar and jimmies. Roll up. Eat as a log or slice into wheels.
I am thankful to the Chef for helping with the Thanksgiving salad dressing and cranberry sauce, to Baby Zi for being so cooperative while I peeled and boiled sweet potatoes, and to Papa Chef for coming home early so I could finish my cooking without going crazy-lady on my kids who were way too excited about the holiday and warm weather to be expected to play on their own quietly. It seems like Thanksgiving should be a great time for families to cook together, but there are expectations involved that make things a little more stressful than usual for me. Fortunately, the Chef is at a point where he can handle simple recipes without much interference from me, which allows us avoid most conflict. Cranberry sauce: The Chef read the recipe, measured and combined the cranberries, lots of sugar and orange juice. I talked him through putting it on the stove and lighting the burning -- a Chef Zi first! Salad dressing: I wrote down what I wanted him to use, and he read the ingredients and instructions, which were "combine and whisk 1/4 cup of olive oil, 4 T of golden balsamic vinegar, juice from 1 lemon, 2 tsp of sugar, salt and pepper." This included juicing the lemons. We tossed dressing on greens and pear slices, with pomegranate seeds on side.