"Oh mayonnaise!" says 3-year-old Felix at dinner last night about the dollop of white stuff that somehow escaped onto the table in front of him, thus coining my new favorite exclamation.
"Oh mayonnaise," I think this morning when I remember that I have somehow signed myself on for a Google Hangout tonight. Perhaps you've noticed, but I'm not too hip to the social media know-how. Actually I'm shockingly unsocial and luddite for an...ahem...blogger. So, finding myself in this situation is fairly terrifying. Will you come? Hold my hand. Join me for a beer? (Is that totally inappropriate? I'm pretty sure I'm going to be having a beer.)
It's so quiet here right now. It will all change in a minute. Felix will throw off the covers and yell, "Mooooommmmyyy!" and Desmond will run down the hall on elephant feet. There will be groggy demands for breakfast and snuggles and stories on the couch. So I'm trying to write fast. And drink coffee.
"We're not really good sharers," says the three-year-old, earnestly protecting his bowl of vanilla soy yogurt topped with straberries, "that's why we have our own."
I put a dollop of yogurt on top of the last few juicy berries in the blue mixing bowl, and I totally understand the boy's concern. It's hard, but I hand Paul a bite.
Tangerine Macerated Strawberries
makes: 4 dainty servings or enough for my two children, with a tiny taste left for Paul and me takes: less than a minute, plus 10 for sitting
1 pint strawberries, sliced
1 heaping tablespoon raw sugar
juice of half a big tangerine or a fat wedge of orange
Sprinkle the sliced strawberries with sugar and citrus juice and stir it up. Let sit for about 10 minutes for the strawberries to soften and release their juices and the sugar to disolve. Serve over vanilla yogurt or ice cream.