Monday, March 31, 2014

{12/52 & 13/52}: chicken 'n' dumplings


One thing you should know about me is that I love chicken 'n' dumplings.

{12/52}: sickies

And I knew it was time to make a batch when the girls spent a day looking like they do in the picture above. They had a nasty cold all week.

****

Before I get more into my love of dumplings, I'll share a brief story from a recent tot class. [Aside within an aside: when they call a class "jiggle and jive" and then make the moms jump around a lot, are they trying to inspire us to go to the gym more?] We were singing a song, and I had that experience that happens to me so frequently up here where I get lyrics to simple children's songs wrong. Apparently there are often regional differences in the words, which I never knew until having my own littles. It's an interesting experience to slip and slide through conversations with locals, knowing you might mess up even the most basic of childhood rhymes. Playing eenie meanie with Vivi the other day, she says, "That's now how it ends, Mommy! You're supposed to say 'Out goes Y-O-U.'" Or else I might stop singing "Ring Around the Rosie" after one verse, and everyone else continues a second verse that includes words like "buttahcups" and "thundah."

This time it happened, though, I walked away thinking the adapted New England lyrics to, "She'll be coming around the mountain" are really missing out. They replaced "We'll have some cake and ice cream," instead of "We'll have some chicken 'n dumplings," and I simply will not stand for such a variation without attempting to rectify the situation.

****

I love Cracker Barrel. Because I can't untangle their food from my happy childhood memories--of stopping there to eat with my grandparents on our way to Birmingham to visit my cousins, of selecting paper strips of candy to buy, of playing checkers and that weird golf-tee ig-nor-a-moose game, whatever it was called--I know my love is potentially blind. But I don't care; I will go on with my positive view of Cracker Barrel, no matter any evidence to the contrary that comes my way.

Whatever you say about Cracker Barrel's food, you'll probably appreciate their chicken 'n dumplings if you give 'em a try. Some people prefer dumplings to be giant matzo-like puffy orbs, but I come from the school of thought in which dumplings are flat rectangles of dense dough. That's why I call this recipe "Cracker Barrel chicken 'n dumplings," although it's only authentic in that it mostly tastes like their version to me. {Note: I added an alternative way of making puffy-orb dumplings at the bottom of the recipe because I know some people like eating them the wrong other way}.

There are faster ways to cook chicken 'n dumplings than this recipe.


If you want a real shortcut, you can do the 10-minute car-camping version: Put a drained can of chicken, a 15 oz. can of chicken stock, and a little water/flour slurry in a pot; let it come to a boil, drop in cut-up biscuit dough from a can, wait 5 minutes; et voila, dinner is served.

Or you could do the middle-of-the road 30-min approach: Dredge 6-8 chicken thighs and drumsticks in flour. Saute in oil in a Dutch oven until brown. Submerge with chicken stock (2-3 cups), cover, and simmer for 15 minutes. Meanwhile, prepare 1 c. of Bisquick according to package directions, drop tablespoons of dough into stew (on top of the meat), adding more stock as desired, and cook 10 minutes uncovered, then cover and cook 10 more minutes.

But I find that even going all-the-way from scratch isn't time-consuming or difficult prep. The part that takes up the most time is cooking the chicken to make chicken stock. Whether you want to roast your chicken first to add a depth of flavor to the finished dish is up to you. If you're pressed for time or simply feeling lazy like I often am, you can just start with raw chicken in the pot. The only thing that changes is your cooking time.

I usually divide the task into two days. On the first day, I cook, cool, and shred the chicken (using the same method described in my chicken & rice soup post), then put it back in the stock and into the fridge overnight to marry flavors.  On the second day, I heat up the soup, add a slurry, season to taste, and cook the dumplings. If you want your kids to get some extra veggies, drop in frozen peas at the very end.


chicken 'n dumplings, the {sorta} Cracker Barrel way
serves 6

Stew Ingredients:
1 whole chicken, skin-on, cut into parts
1 carrot, broken in half
1 stalk celery, cut in half
1 onion, quartered
3 cloves of garlic, lightly smashed
handful of black peppercorns
salt & pepper
few stems of flat-leaf parsley
2 Tbs. all-purpose flour
1/4 c. whole milk (half & half or heavy cream work too)

Flat Dumpling Ingredients: {see below for fluffy dumplings}
1c. all-purpose flour, sifted
2/3 c. water
large pinch of salt

Directions:

  1. Add chicken, veggies, garlic, peppercorns, a large pinch of salt, and parsley into a large Dutch oven or stock pot. Cover with water (approximately 8-10 cups, depending on the size of your pot) and bring it to a boil. Quickly turn the heat down to simmer and let it cook until the chicken reaches 175ºF with a meat thermometer, approximately 45 minutes. {Note: Alternatively, you can let it come to a boil, turn the heat off, and leave it for an hour to an hour and a half if you need to go somewhere during this time.}
  2. Put the meat on a cutting board to let it cool. Meanwhile, strain the stock into a bowl and discard the veggies. Shred the chicken, discarding the fat and bones {Note: This is where I stop for the day if I'm dividing the recipe in two; you can save the bones for another round of stock-making}. 
  3. Make a slurry by whisking together 2 Tbs. flour and milk; set aside. Return the shredded chicken to the pot. If you want a soup, add all the broth back; if you prefer the dumplings to be in a thick sauce instead of soup, add half the broth back (~2 c.) and more as needed. Add the slurry and bring the mixture to a boil.
  4. Combine water, a large pinch of salt, and 1 c. flour in a small bowl. It will make a sticky dough. Turn out the dough onto a lightly floured work surface and roll until it is 1/4 inch thick. Cut the dough into 2"x1" rectangles, add to the boiling liquid, and cook for five minutes or until the dumplings rise to the top. Season with salt and pepper to taste, and add frozen peas if desired.
alternative fluffy dumplings (via Betty Crocker)

Ingredients: 
1 1/2 c. all-purpose flour, sifted
2 tsp. baking soda
3/4 tsp. salt
3 Tbs. lard, shortening, or unsalted butter
3/4 c. milk, preferably whole

Directions:
Combine all ingredients in a large bowl. Drop by spoonfuls into the boiling liquid. Cook 10 minutes uncovered, then cover pot, turn down heat to simmer, and cook 10 more minutes.

{13/52}: on the mend!

Thursday, March 27, 2014

the salad and the cone

the corn chip joke
This picture alone is kinda funny, but if you click it, it takes you to an even funnier cartoon of a drunk wife's joke.

Because everyone's experience of marriage is different, I usually find it unnecessary to compare marriage notes. Except of course when it comes to purchases of socks and underwear. On that subject, I'm chatty beyond reason. I'll even go so far as to poll the woman who avoids eye contact with me at carpool.

So let's chat, Reader. Here's what I would like to know: When did I become the primary sock and underwear purchaser for my entire household? At some point we must have made the switch, but I have no recollection of taking on the duty. And yet, I'm pretty certain it happened pre-kids, back when we both had jobs and social lives. Is this something you're in charge of in your house?

I mean, what gives? Why the magnanimous gesture that now requires me to stand in TJ Maxx and try to remember whether it's the ones without the mesh or the ones with the mesh? I'm not even going to tell you whether I'm talking about socks or underwear. I should leave something to your imagination.*

Okay, there was originally going to be more to this post than bemoaning the level of detail I've acquired about my husband's personal garment preferences. I'll try to bring it back around. I guess what I'm saying is that my marriage isn't perfect, but it is full of both surprises and predictability. Nothing against surprises, but I'll take predictability any day.

Did you read the Goop article about "conscious uncoupling"? It left the entire gossipy internet wondering why she included a polemic on marriage after the jump. Many have said much already, so I'll spare you a dissection of the nonsensical gibberish on bugs and Russian esotericists. I mention it because part of me is interested in learning about other people's divorces, especially of a couple who seemed so perfect from the outside like Gwyneth Paltrow and Chris Martin. I'll admit it, I'm curious.

Maybe I wonder about what pushed them over the edge because it seems like it'd be so impossible for us to divorce and still be friends, like Larry & Laurie David. I suppose we might if either of us were as witty and disarming as Larry David. Speaking of, he did a hilarious episode of Comedians in Cars Getting Coffee with Jerry Seinfeld. I loved Jerry's take on why Larry got divorced, and I happen to agree with his notion of setting the mood. If I'm getting an ice cream cone, you'd better not order a salad. We're in this together, socks and all.

*I should probably note that I don't actually mind buying socks and underwear for my husband. But feigning incredulity at my lot in life is one of the ways I martyr myself to get appreciation. I know, I know. I might be the actual worst.

Tuesday, March 25, 2014

an olive branch: {brown bread with sorghum butter}

This winter weather and all its polar vortexes (vorti?) have been the great equalizer among inhabitants of New England. I'll explain how and share a recipe for brown bread with you, but first I need to tell you about a recent eureka moment.

****

In discovering more about the writing craft, I've been learning types of stock characters. One day recently, I had an epiphany about why I didn't fit with Bostonians. I let myself become a stock character...

A variation on the "Manic Pixie Dream Girl" trope, I'm the manic dixie dream girl {pun gloriously intended}. I'm the southern girl whose only role in the narrative is to cheer up Bostonians. The bubbly, available pal who says cute things like "Y'all" and "Bless her heart." But most importantly, I have no complex issues of my own, and I never ever complain.

This personality description is of course oversimplified; that's the point of a stock character, right? But it does at least partly fit me and my southern roots. Where I come from, the first rule of depression club is we don't talk about depression club. Complaining about the weather, reporting the symptoms of your cold, or whining about your stress level represent a type of self-indulgence that is strictly forbidden in polite southern conversation.

I kept my mouth shut about the weather both due to my upbringing and out of fear that locals would laugh off any dissatisfaction as typical of a wimpy southerner. Oh, how adorable. You just can't hack the New England winter! By attempting to prevent them from labeling me, I ended up pigeonholing myself into one (boring) interminably cheerful side.

But I lucked out this time. This winter has been different. Cold, different. It's one of the coldest seasons we've had in something like fifty years. Like I said beforeeveryone is complaining. It's great! I'm finally able to come out of my shell, to feel like one of the gang. Because, you know what? Sometimes that damn bear eats you, and pretending otherwise doesn't stop it from being so.

Monday, March 24, 2014

the family breakfast project


When the folks at the Family Dinner Project approached me to try out their new breakfast partnership with Cheerios, the Family Breakfast Project, my first thought was: I don't have enough time to add anything to our breakfast routine.

At that time, we had recently made a big transition. We gave up our relaxed, cartoon-watching non-routine of summer for a fast-paced, challenging, drill-sergeant school routine. It was our first time sending a child to kindergarten, and the start-time switch from 9am to 8am was painful for all of us.

I felt pressed to get everything done in the morning. It seemed like every precious minute was spent accomplishing necessary goals: dressing, eating, packing a lunch, brushing teeth and washing up, and getting shoes and winter attire on. Oh and the kindergarten backpack with folder and any homework tucked in, too. I envisioned reading about the program, then feeling guilty for not being able to enact all the wonderful things it offered.

Although I resisted making any changes to our already packed schedule, I figured it couldn't hurt to promote the program for other families who sought to broaden their breakfast horizons. So we agreed to participate in their commercial (we're that first family in the clip). That was a blast! After shooting the commercial, I completely forgot about the whole thing and went about my business.

Sunday, March 23, 2014

sorghum syrup: history, health benefits, & use

Sorghum syrup from Muddy Pond Sorghum Mill


The History, Health Benefits, & Uses of Sorghum Syrup

Have you ever heard of sorghum syrup, also known as sweet sorghum or sorghum molasses*? I learned about it recently through my Uncle Ronnie, who was telling me his fond memories of eating it drizzled over biscuits as a child in North Carolina. I happened to mention I'd never eaten it, so he sent me a batch! Gotta love uncles.

{*Note: Although some people call it sorghum molasses, sorghum syrup is not actually molasses, which is a byproduct of the sugar refining process and is made of sugar cane, not sorghum cane}.

Saturday, March 22, 2014

3 uses for citrus peel {that you can start doing now}




Long lists intimidate me. I'm skeptical of their fancy promises. 101 places you can hide your elf on the shelf! 500 uses for dryer lint! 28 ways you can improve your routines!

More like 28 ways you didn't know you were doing it wrong all along.

A few years back, I heard I wasn't supposed to put many citrus peels in the compost. I've since learned that old rule isn't true, but it sparked my interest in finding other ways to use the peels. I looked for how-tos on the interwebs. One suggested I should keep my peels in a giant bag in the chest freezer. Good idea! But wait, she wasn't finished. Then, when the bag was full, I should put all the peels on a baking sheet and dehydrate them in a warm oven for many hours. THEN, I should grind those dehydrated peels into powder, and only after all those steps could I turn them into a scouring scrub. Ain't nobody got time for all that.

I'm not making any promises or offering long lists today. I'll just tell you the three ways I store my leftover citrus peels right when I'm cutting up the fruit. It will take you thirty seconds longer than tossing them in the garbage, and I promise (okay, one promise) you'll be glad you have them on hand.

Friday, March 21, 2014

the golden oldies

When I was a little girl, my parents and stepmom introduced me to many musical styles, from Blues to Beatles to B-52s. I can barely remember a moment a record player was not seeing action in my parents' homes. Those were happy times.

c. 1984. Ignore the awkward bunny and instead direct your
attention to the records in the corner. So much space taken up!


Tuesday, March 18, 2014

{10/52 & 11/52}: a bloom before spring

Updated 3/19: I forgot to tell you about my article that was published last week on Natural Parents Network, 5 Lessons My Kids Taught Me.

If there's one positive that comes out of being plunged in cold weather for so long, it's that I'm motivated to try new indoor activities to clear out the doldrums. For the kids, this means new art projects like shamrock potato stamps. For us, this means new food and drinks to brighten our dreary days.

This week I spotted a big bunch of Meyer lemons--my first ever!--at the seconds table of our local farm stand, so I made bubbly marmalade and lemon syrup. I've been stirring the marmalade into my oatmeal and yogurt, and we tried out a new cocktail (recipe below) that received our highest rating: restaurant-worthy. On my first sip I decided it's the perfect balance between a feminine and masculine drink, a little sweet but with a punch.

Saturday, March 15, 2014

oatcakes

Author's Note: In honor of the Family Breakfast Project, I am sharing seven days of easy family breakfast recipes. At the end of the week, I'll write about how the project went for our family. You can try it out too! Sign up for emails, click through on the web, or download the whole guide here
{Disclaimer: I am not being paid for sharing the program; I just think it's a great way to help you share breakfast with your family.}

Our favorite local Scottish restaurant--and to be honest, the only Scottish restaurant I know about in Boston--serves oatcakes upon arrival. We go for brunch, and I love their Prosecco cocktails and gigantic egg sandwich. What was I talking about?

Oh right, oatcakes. I'd had these a few times in England too, enough to know that I love any device that allows me to get more butter and jam in my mouth. Oatcakes fit that bill nicely, indeed. I've enjoyed noshing on them any time of day with homemade jam (mostly from this book; the winners in my opinion are apple cranberry jam, vanilla rhubarb jam, and slow cooker blueberry butter) and Kerrygold butter.


Thursday, March 13, 2014

overnight oatmeal

Author's Note: In honor of the Family Breakfast Project, I am sharing seven days of easy family breakfast recipes. At the end of the week, I'll write about how the project went for our family. You can try it out too! Sign up for emails, click through on the web, or download the whole guide here. {Disclaimer: I am not being paid for sharing the program; I am mentioning it because I think it's a great way to help you share breakfast with your family.}

Yesterday I told you that roughly half our breakfasts are yogurt. Well, I'd wager another good 40% of our breakfasts are oatmeal. Sometimes I just make rolled oats in the microwave, and other times I'll make Bob's Red Mill 10 Grain Hot Cereal (also a favorite for bran muffins: carrot raisin and cranberry orange).

Hot cereal is a favorite of our whole family, and we call it "porridge" to distinguish from grits and microwave oatmeal. I love steel cut oatmeal, but I used to lament that 30 minutes is just too long to spend on a breakfast that's so similar to one that can be accomplished in less than 10. Then my Uncle Ronnie told me about how you can get around that lengthy cooking time, which brought steel cut oats back into our weekly repertoire. You just boil oats and water for a minute, cover the pot, and let it sit overnight on the stove. In the morning, a quick zap in the microwave or a few minutes on the cooktop gives you a meal in the same amount of time as the quick stuff but with fantastic texture.

Wednesday, March 12, 2014

how to make yogurt at home {with no fancy gadget}

Author's Note: In honor of the Family Breakfast Project, I am sharing seven days of easy family breakfast recipes. At the end of the week, I'll write about how the project went for our family. You can try it out too! Sign up for emails, click through on the web, or download the whole guide here. {Disclaimer: I am not being paid for sharing the program; I am mentioning it because I think it's a great way to help you share breakfast with your family.}

After the first two days of breakfast recipes (read: buttermilk biscones and breakfast cookies), you might believe I start every morning with a fresh, sugary pastry. But actually, our breakfast breakdown looks more like this:




Tuesday, March 11, 2014

kitchen sink breakfast cookies

Author's Note: In honor of the Family Breakfast Project, I am sharing seven days of easy family breakfast recipes. At the end of the week, I'll write about how the project went for our family. You can try it out too! Sign up for emails, click through on the web, or download the whole guide here. {Disclaimer: I am not being paid for sharing the program; I am mentioning it because I think it's a great way to help you share breakfast with your family.}

Have you made cookies for breakfast? I stick them in the freezer and defrost a few at a time. Reheated for a minute or two in the toaster oven, they taste like fresh-baked indulgent treats and make breakfast on the go a snap.

I've shared a recipe for breakfast cookies in the past. I still love that one for its low sugar content (applesauce FTW!) and lots of grains; it's more of a Clif bar than a cookie, really. But when I need to use up bits of baking ingredients from my cupboard, or when I feel like my kids could use a big dose of butter, adding "everything but the kitchen sink" is a great way to accomplish those goals. 



Monday, March 10, 2014

buttermilk {bi}scones

Author's Note: In honor of the Family Breakfast Project, I am sharing seven days of easy family breakfast recipes. At the end of the week, I'll write about how the project went for our family. You can try it out too! Sign up for emails, click through on the web, or download the whole guide here

This post was shared with The Homestead Barn HopMYHSMand Real Food Wednesday.{Disclaimer: I am not being paid for sharing the program; I just think it's a great way to help you share breakfast with your family.}


I used to be afraid of making scones. Then I happened to mention my fear to a friend who knows I make biscuits on a regular basis, and she put my worries to rest. According to my friend, there was nothing different about the two. In fact, she said, making scones is even easier than biscuits.

And you know what? It turns out she was right! I should have known. When people express surprise that I make homemade biscuits, I am always quick to correct them on how simple the process is. Scones are similarly simple, except they don't even require the folding of dough to make layers. You can cut them straight out of the bowl if you want!

When were eating my first batch of scones, Nate asked me what was different to make them so much fluffier than scones he'd had in the past. I told him that my scones employ the same tricks as my biscuits, i.e. top rack of the oven, sifting cake flour, and using a tiny bit of lard. He said I should really call them "biscones." Upon hearing the word, I suddenly recalled I'd read the term "buttermilk biscones" once in a great Southern cookbook a while back. It guess the notion burrowed in my brain until I was ready to make scones a year later.


I have perfected a base for what I believe is the perfect scone recipe: not too sweet; healthful enough for a wholesome breakfast; and with just the right amount of biscuit-like fluffy, buttery texture. They are pure baked goodness. I am sharing this recipe with you today with the hope I can also pass along the courage to make them. Because they are so easy, it would be almost criminal for you to walk away from this post still believing scones are outside your skill level.

Like with my blank slate muffins, the combinations that can be made using this recipe are only as limited as your creativity. I'm sharing my four favorite flavors, but the sky's the limit!


buttermilk biscones (adapted from this Taste of Home recipe)
yield: 12 scones
total time: 30 minutes


Ingredients:
2 c. white whole wheat flour*
1 c. cake flour**
2 Tbs. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 c. (12 Tbs., a stick and a half) cold unsalted butter***, cut into small cubes
1 c. buttermilk (or milk + 1 Tbs. white vinegar or lemon juice)
(+ any fixin's, see list of ideas below)

*You can substitute all-purpose flour, but you won't detect this healthier alternative.
**Cake flour=sifted all-purpose flour with 1 Tbs. cornstarch per 1 c. flour.
***I substitute 2-3 Tbs. lard for some of the butter, which adds a great texture.


Fixin' Ingredients:
cranberry orange
1 c. fresh cranberries, chopped in food processor with 1 tsp. sugar (or 1 c. dried cranberries)
1 tsp. orange zest

ginger lemon 
3/4 c. crystallized ginger, coarsely chopped
1 tsp. lemon zest (approx. 1 lemon)
1/4 tsp. ground ginger

chocolate coconut 
3/4 c. flaked coconut (back off sugar in dough if using sweetened coconut)
1/2 c. bittersweet or semisweet chocolate, coarsely chopped
1/4 tsp. ground cardamom (optional)

simply spicy
1 c. dried fruit (for adults, plump fruit with a bit of rum; for kids, boiling water)
3/4 tsp. cinnamon
1/4 tsp. white pepper

Glaze Ingredients (optional):
1/4 c. whole milk (or you can jazz it up by brewing Earl Grey tea in hot milk)
2 1/2 c. powdered sugar, sifted
1/2 tsp. vanilla



Directions:

  1. Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter with a pastry cutter or fork until mixture is crumbly and butter is pea-sized. Stir in the buttermilk just until combined. Fold in the fixin's of your choice (Note: If you don't want to add anything else, the recipe is great as is, with maybe a dollop of clotted cream if you can get your hands on it)
  2. Turn dough onto a floured surface and divide it in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a parchment-lined baking sheet. 
  3. (If you are glazing the scones, skip this step) Brush scones with milk and sprinkle them with sugar. 
  4. Bake at 400° on the top oven rack for 15-20 minutes or until golden brown. Remove from pan to a wire rack. 
(Optional) Glaze Directions:
  1. Whisk together milk, vanilla****, and powdered sugar in a small bowl. Dip warm scones in glaze by turning them upside down into the bowl; keep a firm grip on all sides with your hand to avoid dropping or crumbling the scone. 
  2. Return glazed scones to wire rack to drip and cool. Scones can be kept in an air-tight container on the counter for up to a week.
****If you're like The Pioneer Woman, you can make a better-looking glaze by using a real vanilla bean; but if you're in my house, ain't nobody got time for that.

Thursday, March 06, 2014

for the birds

A startling thing happened earlier this week when the girls and I were exiting the mudroom.

 ****

I must pause already to tell you I love the word "mudroom." There has never been a room more aptly titled. A mudroom, in case you ain't from 'round here, is a room to catch all of the snow, ice, and mud that happens from winter to spring. Mudrooms come in all manner of shapes and sizes and can be as simple as an enclosed front porch or as formal as an entire dry-walled room. Coming from the front porch rockers of the south, I was a bit put off at first by all of these glass huts in the front of people's houses up here--they do obstruct the view of the front door, after all.

But by the time we were buying a home almost two years later, a mudroom became an obsessively important item on my homeowner's checklist. Luckily, we ended up with a pretty good one. It's not perfect, but it modulates the cold enough to keep shoes out there (and a mattress, as we currently do. Sigh. It's a long story). Our mudroom not only prevents wind, sleet, snow, etc. from hitting our front door, but it also provides a sound barrier. And it is via this topic that I return to my original story.

****

So the girls and I exit the mudroom, bracing ourselves for the cold, which does come as usual. But what causes us to pause in our snowy tracks is not the biting wind on this occasion but the sound coming from the trees.

Are those...birds? Vivi asks.

You know, I think you're right, I hear birds too! I reply.

What are they doing here? Charlie wants to know, puzzled.

We go so long throughout the winter without hearing a peep from the cardinals and robins. When they finally return, their miraculous lovely tones are striking enough to cause a three-year-old--who barely remembers their existence--to scratch her head and smile at the strange beauty of life.

For the birds, today I am grateful.

p.s. Remember the old Pixar short film, For the Birds? I'm going to play it for the girls when they get home from school. It's a great one!


Wednesday, March 05, 2014

{8/52 & 9/52}: screw gentility

There are two main reasons I try not to complain about the weather, and they both have to do with my southern heritage. First and foremost is that as a southern girl, and I am born and bred to please. Genteel manners are in my blood, and a lady never lets on that she is not in a state of supreme comfort. Secondly, I still really have no concept of what is normal for the weather up here, and I refuse to be that cliche, just another Dixie redneck who can't hack the cold.

Luckily, y'all, those reasons have gone out the frosty window now that everyone, and I mean EVERYONE, is complaining to me about the weather. And thus, I say to Boston, on this bitterly cold Wednesday in a sea of bitterly cold days, DUBYA TEE EFF.

I am done. Done with my drippy nose, my numb fingers, my arse that tenses when I walk outside my front door. I am DONE. But unlike other activities I decide I'm finished with, being done does not mean I will be any less forced to deal with this weather. But I don't have to like it any more. You hear that, Boston? I DON'T LIKE YOU MUCH RIGHT NOW.

{That's about as harsh as my criticisms get, but I mean it with all my heart.}

And yes, I'm sorry I'm using the blog again as my personal punching bag, but what good is it if not a repository for my bitching, moaning, and aimless ranting? Sigh. Okay, I suppose I should end with cute pictures of my kids, which I can only hope make up for all manner of blogging sins. Please say yes?

{8/52}: Vivi has two less teeth than when I took this pic.

{9/52}: Writing her name! My big girl.

I am, XOXO, etc., your cranky pal,
~J


Share

Related Posts Plugin for WordPress, Blogger...