• It’s about enough

    This morning I had the privilege (ha!) of taking all four of my children to the dentist.

    We had to wait for nearly an hour before we were called, which wasn’t too bad since the first thing I did upon arriving was to ask the receptionist if I could put in a video. The kids sat, slack-jawed, till it was their turn and then the two older kids did me proud, acting all mature and calm and civilized (though Yo-Yo did slip a set of Billy Bob teeth into his mouth before sitting down in the chair). The Baby Nickel even followed most of the hygienist’s instructions.

    But Sweetsie, bless her heart, was a different story, or rather, animal. As is her custom, she refused to open her mouth and any time a white coat hove into sight she assumed her don’t-touch-me posture: lips pressed tight together, head nestled low between raised shoulders, and back turned. The dentist said we should just let it go, but that because this isn’t normal behavior at this great late age of five, he would make a referral to an office where they could knock her out with laughing gas in order to make the whole experience more pleasant, or at the very least, successful.

    By that time we were already two hours into the appointment, and I had a few overwhelming negative feelings (such as: NO! NO! NO!) when he mentioned making another trip to another dentist. I assessed the situation. Beauty and The Beast (they had already seen The Lion King in its entirety) still had my children beautifully hypnotized, so I decided that now would be the perfect time to help Sweetsie work through her irrational phobia once and for all.

    I sat her down in my lap and proceeded to talk some sense into her little noggin. Then I bribed her. And then we role-played. (I hate role playing, but I was pulling out all the stops). In the meantime the next clients were called, so we had to wait for another forty-five more minutes till Sweetsie could have another go at unclenching her jaw. She had agreed to comply, but by then she was so hungry and tired (and possibly feverish) that when she finally did step up on the stool, she clammed up all over again.

    In the car I underwent a (mostly) mental hissy fit. A whole gorgeous morning spent in a basement office waiting for Sweetsie to open her mouth and the task wasn’t even completed! No chores accomplished, not to mention any school work, and company (just family, but still) coming this evening! I hadn’t (and here’s was where I started really whooping it up) even done any writing all week long! My life was in ruins! I could never accomplish anything!

    I had to open the car windows and do some deep breathing to calm myself.

    When we got home I smelled granola burning because, see, I had forgotten to turn off the oven before going to town. One pan was okay, but in the state I was in I chose to focus, of course, on the pan that went to the chickens.

    (And while we’re at it, I might as well mention that last night I made a sponge cake that flopped and so I made another one from a different recipe, spreading a layer of thick blueberry fruit sauce between the layers and topping it with whipped cream and the first thing that Mr. Handsome said when I asked him what he thought of it was that it would’ve been better with lemon.)

    At nap-time, illustrating my feelings perfectly, The Baby Nickel had a doozy of a meltdown—it involved vigorous flailing of the extremities and consistent high-volume vocal emissions—before falling unconscious.

    Dentists, sponge cake, granola, temper tantrums—they all run together in one big blurry mess. It’s about enough to make me want to move to Australia.

  • Saving you a trip

    When I go to the library I always check the magazine section to see if there are any new (old) magazines stashed away under the shelves. (We’re not allowed to check out the most recent issue.) I look for Gourmet and Cooking Light, and I always skim the shelves to see if they’ve started ordering Bon Appetit since I put in a request for it a few months ago (they haven’t—sigh). I also look for Brain, Child and sometimes Mothering Magazine, too. Home Education used to be top on my list, but not anymore now that it’s coming to my front door (thanks, Mr. Handsome).


    On my latest trip to the library I came home with just one magazine: Gourmet. Over the course of the next several days I flipped through the glossy pages reading recipes, skimming articles, and staring at the ads. Then, when the kids were all outside (I think it was while they were doing this), I plugged in the copier/printer. (I don’t like to copy things when the kids are around because as soon as they hear the machine buzz to life, Sweetsie and The Baby Nickel are right there, fingers itching to push buttons and yank the papers right out of the machine’s mouth, which, naturally, stresses me out and makes me rush. I prefer to sit cross-legged on the floor, thumbing through the magazine, pondering and printing, at my own poky pace.)


    After I’ve copied all the recipes that I think might be tasty, I unplug the printer, stuff the cord back into the cupboard, throw the tupperware boxes and plastic bags back in the cupboard where they join the cords in roosting atop the machine in a messy jumble, and stack and staple my new recipes—except that Miss Becca Boo used my stapler without permission so it was jammed (I have very good reasons for demanding she ask permission first) and I had to use a paper clip instead.

    And then I made the recipe on the first page of my little stack of copied papers: Butterscotch Pudding.


    Dah-lings, I’m going to save you a trip to the library and go ahead and type up this recipe right here, right now. Maybe you didn’t make the butterscotch ice cream recipe I posted a couple weeks ago since it involved tempering, straining, chilling, and churning? Well, none of those steps exist in this recipe, except for the chilling part, and I suppose you could skip that step all together and eat the pudding warm, if you are so inclined. I tasted it at that point (of course) and it was delicious.

    So, see? No excuses this time around. This pudding is spectacular, as well as being quick and easy—the kind of recipe that every cook needs to have in his or her repertoire. Learn to make this pudding and you’ll be ahead of the game, figuratively speaking.


    Eh? What’s that? You’re afraid to make it because then you might eat it all yourself? Well, you do have a point there. That certainly could be considered an occupational hazard. But the good news is that it doesn’t make a very large recipe, only a little more than two cups, and while it would be wise to make sure there are some other hungry pudding eaters lurking in the wings, if you end up doing a solo performance and happen to eat it all yourself, it won’t be the end of the world.

    Just try to wait a few days before making yourself an encore.

    Butterscotch Pudding
    Slightly adapted from Gourmet, February 2009

    The recipe called for 1 ½ cups of whole milk and ½ cup of heavy cream, but since I was using raw milk (which doesn’t feel quite as rich to me), I decreased the amount of milk (I was using skimmed) to 1 1/4 cups milk and upped the cream to 3/4 cup.

    ½ cup packed brown sugar, the darker the better
    2 tablespoons plus 2 teaspoons cornstarch
    1/4 teaspoon salt
    1 1/4 cups whole milk
    3/4 cup cream
    2 tablespoons butter, cut into pieces
    1 teaspoon vanilla

    Whisk together the brown sugar, cornstarch and salt in a saucepan. Add the milk and cream and whisk well. Heat it over medium heat, stirring constantly, till it boils, and then boil for one minute still stirring steadily. Remove from heat and stir in the butter and vanilla. Pour the pudding into another bowl to cool, pressing a piece of wax paper on to the top to prevent a skin from forming. Once it is cool, cover the bowl with plastic wrap and store the pudding in the refrigerator.


    Note: It is absolutely delectable when eaten with snickerdoodles (recipe forthcoming).