Gen surprised us with her “First Joke” yesterday evening. We were in the kitchen preparing dinner, and she came running in giggling. She yelled “Poopy!” and then ran back out. Of course, we laughed, so then she decided to make it funnier. She grabbed her opaque green Lego tub lid, smashed it up against her face, so her nose was flat up against it, and ran into the kitchen like that, laughing and yelling “Poopy!” again. Then she left; onto bigger and better things, I guess.
So, that’s the joke. What- you don’t like potty humor? Sorry. Just in case you didn’t get enough, here’s more:
Apparently, bodily functions are really amusing right now. She had a blast “blowing her nose” while watching her favorite alphabet movie
from the library this afternoon in front of the air conditioner. (Movies are a very special treat; not a daily event!)
Since it’s due tomorrow, I thought I’d actually let her watch it.
The sport of blowing your nose, according to Gen:
- Nose blowing involves smashing a tissue to your nose, and either blowing or sniffing really loudly.
- Make sure you really smash the tissue- that’s apparently the important part, along with making loud, gross noises.
- You get extra points if you discover something has left your nose and landed on the tissue.
- Repeat for about half an hour.
- Stuff the tissue in the couch.
So, after that appetizing thought…
It’s a hot summer day here, so I just made a pitcher of lemonade, after putting the quiche in the oven. Here are the recipes:
3 cups Cold Water
1/4 cup Organic Sugar
Mix lemon juice and water into a pitcher. Pour in sugar, stirring briskly to dissolve.
For Strawberry Lemonade, puree 1/2 – 1 cup of strawberries, and stir into lemonade. Serve with ice, if desired.
The quiche recipe is based on a spinach quiche recipe in the Baker’s Bible
. I’m using the kale that we bought at the Farmer’s Market this weekend.
Kale Quiche with
No-Roll Whole Wheat Crust
1/4 cup Butter, softened
1/4 cup Coconut Oil, melted
1 1/4 cups Whole Wheat Flour
1/2 bunch of Purple Kale
1/2 Small Sweet/Spring Onion (including green tops) or 2-3 Green Onions
1 1/4 cups Buttermilk or Milk
1/2 cup Grated Cheddar Cheese
Salt & Pepper
Heat oven to 400*. Mix butter and coconut oil together in a bowl. Pour in whole wheat flour, and stir to absorb butter mixture, until it is crumbly. Add water a tablespoon at a time, until it reaches a dough consistency. Press into a 9-10 in. pie pan and up the sides (or use a tart pan or quiche pan). Prick all over with a fork. Bake 15-20 min.
Meanwhile, coarsely chop the kale, removing the bottom couple inches of thick stems. (You will have about 4 cups.) Place in a deep saute pan with a little water (just a couple tablespoons), and cover with the lid. Allow to steam for a few minutes, until the kale slightly “wilts.” Chop the onions, and mix into the kale. Sprinkle some salt & pepper on top.
After removing the pie crust from the oven, reduce the heat to 375*. Whisk eggs and milk together in a bowl. Stir in cheese. Sprinkle in some salt and pepper. Place kale onto the pie crust, and pour the egg mixture on top. Squish the kale down with a fork to immerse it into the egg (the cheese will likely stay on top; that’s fine). Sprinkle a pinch of nutmeg on top. Bake for 25-30 minutes, until custard is set. Serve warm or cold.
I just realized that if anyone searches for these recipes, they’ll have to read through the toddler humor first. Sorry!