It feels strange and wonderful to be chasing (walking and sometimes running) after my baby. At the library I work at our storytimes for 9-23 month olds is called “Little Movers,” which describes Calvin perfectly.
He is still my baby: still wants to be cuddled and nursed back to sleep in the middle of the night. When he wants me, he wants me RIGHT NOW, and has taken to hugging my legs, crying out, then biting my legs when I don’t pick him up fast enough. I’m teaching myself to think of him as my little toddler, not my baby, and encouraging his moments of independence. His happiest times are spent outside, walking/trotting around. People remark on how happy he is all the time; he smiles and chatters and laughs a lot. They’re getting to see him when he’s getting his way, enjoying the outdoors or exploring some place new. When he starts feeling cooped up in the house he becomes a little tyrant, wanting me or Kevin to always play, biting or whining til we cave. It’s not hard to give in to him, though it makes activities like preparing meals, writing emails (or blog posts..cough cough), doing the dishes or packing up for the day difficult.
I have felt my creative cooking energy returning with the influx of fresh produce with the start of summer. I thought I’d share with you what’s been happening in our kitchen recently.
My love affair with rhubarb continues. I’m so intrigued by it. It’s used mostly in desserts but it’s sour. I love that! I’ve been playing around with having it as the centerpiece of a dessert rather than always pairing it with something else. Recently I made this galette which turned out great, so I made it again. Caution: use less sugar than what is listed, if you want the nice sour flavor to come through. I used maybe 1/3 a cup the first time I made it and it was great. The second time I followed the recipe more closely (I probably added 1/2 cup, maybe more?) and it was a bit too sweet.
I also like to make rhubarb simple syrup for cocktails. It’s such a pretty light pink color and it adds a unique flavor to drinks. We made this cocktail with the simple syrup and enjoyed it (note: use less sugar for the syrup–you definitely don’t need a full cup!). You’ll notice that the cocktail and the galette both pair rhubarb with ginger–it’s a great combination.