A cold came, made a lot of stuff come out of my head, and then decided that my lungs would be an awesome place to hang out. I am now double-fisting it with inhalers (one has steroids! to pump me up!) and chugging a giant bottle of giant pills in an attempt to convince this little lung-house-party to de-camp.
All to say, I wasn’t so into making dinner last night, you know? Luckily the deep-freeze (which, as far as I’m concerned, was a major “pro” when decided to buy this house) held a stash of borscht I made in January. Can you say “defrost”?
Behold another, more dramatic kid-adult dinner divide. Ernie doesn’t get many fully kid-specific dinners (such as this one of tortellini and chickpeas with parmesan–the three carrot snack before dinner got him out of a vegetable course), but, in the end, I am sympathetic to my son’s lack of affection for beet and cabbage borscht:
It’s a lot of flavor, texture, and color in one little bowl. Too much, it must be said, for my kid. My husband, however, loves it. But don’t put sour cream on his. That would be gross because sour cream is repulsive–old, rotten milk that smells bad and is yucky. Me? I just wanted something hot that I didn’t have to chew too much and that had plenty of luscious, tangy sour cream on top.
p.s. If I don’t tell you who will? Remember all those Meyer lemons? They really were for work. I can prove it.
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