Today has been an enormous, pregnant albatross attempting to take off from a well-greased runway. With a piano tied to its ass.
I finally sat down to my 100 or so hours’ worth of editing (that was due yesterday) at around 1, and had to leave at 3:30 to pick up my nephew from school. Having not really paid attention when planning this I told my sister we’d hang out at her house until she got home from work, and having simply written “pick up kids from school” on the calendar, it hadn’t registered that she wouldn’t get home from her meeting until after 8. It occurred to me at about 6:30 that she wasn’t coming home anytime soon and I was responsible for dinner, there, at about the same moment W came into the kitchen crying, with a fresh handful of splinters.
Has anyone experienced a three year old with splinters? Lots of them? For the first time? It was much louder than that. While I consoled him/wrestled him into a body lock that might allow me a closer look, during which he flailed and thrashed, embedding the slivers even deeper (will I ever get better at this?) Ben ate two granola bars, a bag of fruit gummies, a fruit cocktail cup and two cheese slices, plowing his way through a weeks’ worth of lunch accessories from the cupboard before I noticed. He then brought W some digestive cookies in an attempt to console him, and by the time all was relatively calm again it was after 7. All told, the boys ate the aforementioned snacks, pears, and shared a blueberry bagel. I ate digestive cookies and a Wagon Wheel. And the second half of two pears. I have no idea what Mike ate.
Upon arriving home and getting W to bed by 9, I was about to get back to work editing and prepping for my first “Dinner with Julie” cooking class in Red Deer tomorrow when I remembered I had committed to baking breakfast breads and biscotti for 80 women at an event that begins at 8 Saturday morning, and I won’t be home from Red Deer until around midnight tomorrow night. So… I’m now baking 7 dozen biscotti and will have to find the time tomorrow morning to bake around 8 quick loaves. I’ve eaten the ends off all the biscotti logs so far but have still not gone back to my editing/nutritional analyses/magazine article.
I made chocolate brownie biscotti and a savoury rosemary-Parmesan biscotti with chopped dried figs. A total experiment, yes, but I have high hopes. For the savoury ones I blended the dry ingredients with about a half cup of Parmesan and the leaves off a couple twigs of rosemary in the food processor, then cut in the butter (in the processor), dumped it into a bowl and stirred in the wet ingredients, then shaped the dough into long, narrow logs. I’m hoping they will go well with Saturday’s afternoon wine tasting.
One more thought on the subject of biscotti: it doesn’t really have to be baked twice. They are cooked through after the first baking, so if you’re not a fan of rock-hard cookies there’s always the option of slicing them and then serving them as is; nice and soft. (Kids are far happier with them this way too.)