Libby's Hot Waffles

I've had this image in my head lately of the 1950's housewife.  For background, I've been stuck inside for six days with a sick child, vacuuming copious amounts of NYC dust like crazy, reaching into my secret stash of chocolate (my version of mommy's little helper.)  But this morning it seemed we had all turned a corner.  Cheeks were rosy again, spirits were higher, and I thought of making waffles.  Instead of our usual, whole wheat, flax-filled waffles, I pulled out my tattered copy of the Good Housekeeping Cook Book that belonged to my Grandmother.  There, circled in purple pen by my own mother, was the waffle recipe I remember from my childhood.

And for the first time, my little family happily gobbled up white waffles- just regular flour, sugar, butter, eggs and milk.  Boy were they good.  Then, to redeem my feelings of failure over having reached the end of my rope a couple times over the last few days, I pulled out the glue and glitter and built my kids a Broadway Local train.  

I've listened to other mom's lament that they lost part of their identity when they chose to stay home with their kids.  I can't look at things in that light.  Learning to be a mother and to organize and protect and wipe noses and shlep, I gained a whole new identity, certainly.  It's not all about flax and veggies and overachieving.  What will these boys remember about these years together?  I guess when we judge the adults who raised us, it's best to think that we all do our best.  And hopefully, we remember eating well.

Libby's Hot Waffles

Adapted from GoodHousekeeping Cookbook copyright 1955

Makes 4-6 waffles.  We prefer real maple syrup.  You can follow the steps below, which I copied from the cookbook, or I find the recipe works just as well if you throw all the ingredients into a blender, saving time and energy!

1 ½ cups sifted all purpose flour

3 teaspoons double acting baking powder

½ teaspoon salt

2 teaspoons sugar

1 to 1 ½ cups milk (I use 1, but you can use an additional ½ cup for a more liquid batter)

2 eggs, separated

¼ cup melted butter

1. Start heating waffle iron.

2. Into large bowl, sift flour, baking powder, salt, sugar.

3. Slowly stir in milk, beaten egg yolks, then melted butter.

4. Beat the egg whites stiff, then fold in to batter.

5. Pour batter into center of lower half until it spreads about 1" from edges. Bring cover down gently. Do not raise the cover while baking.

6. When waffle is done, lift cover, loosen waffle with fork, serve at once.  

Pumpkin Waffles

Mornings we rise early, in the dark.  Famished, thirsty. Full of anticipation for another day to begin. Dogs bark, trucks roar, the street sweeper whirrs, the garbage trucks open and close their huge crushing jaws.  We are not alone in the city that never sleeps.  Certain things are predictable and even wonderful. The city wheels go round this way.

I try to remind myself to embrace these painfully early hours as part of the natural rhythm of our life right now.  Change what we can, accept what we can't change.  Eating good things, especially with a good dose of pure maple syrup, helps.  Wholesome, freshly pureed pumpkin makes me feel I've gone the extra mile for all of us. A little care for the caregiver.

Pumpkin Waffles

Makes 4 to 6 waffles, depending on size.

1 1/2 cups all purpose flour (sometimes I use white-whole-wheat flour)

2 teaspoons baking powder

1 teaspoon cinnamon

2 eggs

3/4 cup milk

1/4 cup melted butter or olive oil (if you use olive oil, add 1 tablespoon sugar to the mix)

1 cup pumpkin puree (homemade or canned is fine...)

In a medium bowl, combine flour, baking powder, cinnamon and stir with a whisk.  Beat the eggs and add them to the dry ingredients along with the milk and butter or oil.  Stir in the pumpkin and combine well.  Heat up your waffle iron and go to it!  Serve with real maple syrup.

The boy with the silver fork

Ethan turned one in September and because the first year of life rapidly boiled away, I've been trying to keep things simmering on low for a while.  I catch myself staring at the boys with melancholy.  If only I could press a mental record button and remember them forever this way-- Ethan with his arms up, teetering ever so sweetly around the house, his big brother behind him, imitating his swagger.  But things change daily, before our eyes.

Some time ago, I published Roman's favorite meat sauce and it continues to grow in popularity, amongst family and friends.  I make bigger batches now that we have two growing boys. The recipe has changed, as have our lives since we went from three to four.  

If you're currently feeding a baby, my advice is to let your baby take the lead.  Babies should be allowed to hold a spoon or fork, eat off a real plate or bowl, and drink from a cup with no cover.  They are perfectly capable, with practice.  By 9 months, Ethan could feed himself with a spoon.  Eating is a sensory experience, and babies need to learn to chew and develop those important mouth and jaw muscles (purees don't teach them that). Babies are capable of so much and shouldn't be underestimated.  

The same could be said for feeding older children.  I try to respect Roman's right to listen to his body, to know when he's hungry or full, and to tell me what he likes and doesn't like.  He often surprises me.  Last week he asked for spinach in his chicken noodle soup last week and begged for whole branzino instead of fish filets.

And so we go on, each day another chance to try something new, to like it or dislike it and to respect choices.  Pretty important with a four year old.  It's all a learning process, for me as much as for them.  

Bolognese, Part II

These days, our bolognese has a ratio of at least 4 cups of vegetables to 1 lb. of meat.  I never make it quite the same, but this is our favorite family meal because it pleases even the harshest of little critics.

The amounts below for vegetables are suggestions.  This is made to be adapted.  Add spinach and kale, red pepper, or whatever you have in your refrigerator.  I have made probably fifty versions and no one has ever said 'yuck'.   Here is one of our favorite combinations.

1 yellow onion

3 garlic cloves

2 carrots

2 stalks celery

1 yellow squash

1 zucchini

1 cup broccoli (the stalk)

1  box button mushrooms

1-2 teaspoons herbes de provence

1 to 1 1/2 lb ground beef, or a combination of pork, beef and veal

1 box Pomi (Italian brand) strained tomato

1 cup water

salt to taste

fresh parmesan

Using a food processor, finely chop the onion, garlic, carrot and celery.  In a large pot, cook these over medium heat for five minutes in a Tablespoon of olive oil.  Continue to process the rest of the vegetables in batches, adding them to the pot to cook.  Add the herbs and some salt if you desire, and cook for about 7-10 minutes.  Push the vegetables to the side of the pan (or you can take them out if your pan is not big enough) and add the meat.  Brown the meat for several minutes, breaking it up with a wooden spoon.  When it is browned, combine the vegetables into the meat and pour in the strained tomato and water.  Lower the heat to medium-low and cook for about 1 1/2 hours, stirring every so often so it doesn't stick to the bottom of the pot.  It is done when the liquid has mostly been absorbed.  Serve with your favorite pasta and top with fresh parmesan.

Pumpkin Quinoa Muffins

We live in a time of so many choices.  What to do with our days, our lives, who we want to be, what we stand for.  As a little girl, even into my twenties, I dreamt of notoriety.  As a ten year old, I signed my diary entries with a grand flourish, convinced that one day the world would read them when I  became a famous dancer.  I declared that I'd never have kids because I would be too busy as a diva on the stages Europe. 

These are just muffins, but to me, they represent a lot more.  You see, the diva in me would probably have had a staff in charge of menial daily chores.  But I could never give up certain things for the sake of an "easier" life.  The hard worker in me thrives on stirring up a batch of the granola that Roman loves, whipping up some of his favorite multigrain pear waffles for second breakfast, and so on for lunch and dinner.  In between there is laundry and there are always dishes to be done.  

I know I've grown up because I'm grateful for my life as it is.  I feel settled and no longer need the attention I once craved.  There is order, calm and purpose in caring for other people- something I never would have understood as a younger person.  I'm just living.  Trying to help my people thrive and grow.  Modest tasks.  And for now, this is how I go on, one snack at a time.

Pumpkin Quinoa Muffins

Adapted from Bob's Red Mill's recipe

1 1/4 cups whole wheat flour

3/4 cup brown sugar

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup cooked Quinoa

2 large eggs

3/4 cup canned pumpkin (unsweetened)

1/2 cup buttermilk

4 tablespoons unsalted butter, melted

1 teaspoon vanilla extract (optional)

1/4 cup raw shelled pepitas (pumpkin seeds)

Preheat the oven to 400.

In a large bowl, combine the flour, sugar, cinnamon, baking powder and soda, salt.  Stir well with a whisk.  Add the cooked and cooled quinoa and stir with a whisk or fork to break up any clusters. 

In a measuring cup, beat the two eggs and add to the flour mixture. Measure out the buttermilk and combine it with the pumpkin, adding this to the large bowl.  Add the melted butter and the vanilla if using.  

Fill 12 muffin tins (grease them or use muffin liner cups if needed) about 3/4 of the way and sprinkle each muffin with pumpkin seeds.  Bake for 30-35 minutes until a toothpick comes out clean.  Cool them in the tins for about ten minutes before turning them out to cool completely on a rack.  These muffins freeze well.

* To cook quinoa, rinse one cup of dry quinoa well using a fine mesh strainer.  Boil 2 cups of water, then add the quinoa, cover the pot and simmer for 12 minutes.  Remove from heat and leave the cover on the pot for another 10 minutes, then fluff with a fork.