So I’m a little exhausted this morning. We’re battling round #2 with a pushy cold, the kind that takes weeks to get rid of, and just won’t leave when asked.
It doesn’t help that L wakes up in the middle, stands up in his crib and strips down to his diaper. Still he’s in a chatty mood even with the diaper open and slung low around his ankles. He also has a fountain of liquid dripping from his nose. L doesn’t seem to mind, he’s simply proud of his new zipper skill.
D and I clean him up, dress him in non-zip pajamas, and feed him leftover blueberry buckwheat pancakes with peach soy yogurt before reading “Green Eggs and Ham” and rocking him back to sleep.
After a late night, I look forward to a serving of steaming vegetable en croute just taken out of the oven.
The 2009 Daring Cooks’ Challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.
For December’s challenge, I roll out two types of doughs, both vegan: white spelt flour, sunflower meal pastry, olive oil, sea salt, and ice water; white spelt flour, corn flour, olive oil, sea salt, and ice water).
Cook one very large pot of vegetables (broccoli, carrots, celery, garlic, peas, potatoes, and yellow squash), toss them in a cashew cream and thyme sauce, fill four small pocket-style pastries and one large pie, and you can hole up inside and find a few minutes to sleep without stepping foot into the frosty air.
That is, if like me, you need a few helpings of comfort today.
To quote L, “nom, nom, nom, nom . . .” As it turns out, these savory pastries are worth staying awake for.