Thursday, February 18, 2010
Patience, patience, please God, more patience. Patience in the morning when they're edging each other off the prized "bowl spot" seat at the breakfast table. Equanimity when they refuse the 2 cheese egg omelette I just whipped up for them, begging for cocoa puffs instead. Forebearance when they yell and push angrily at each other over the multitude of injustices each has perpetrated against the other. Good humor when they knock over a container of Ovaltine onto the freshly swept floor. Not doing as well as I would like. I am often barely holding back a flood of frustration, madness, and irritation. Every so often I spring a spontaneous burst, and immediately feel awful. They are great kids- but even great kids can be pains in the ass.
I did finish my article, tentatively titled: A Sweettooth's Guide To Passover. Passover is a difficult interlude for anyone with a sweet tooth, since flour, vanilla, and lots of other goodies are verboten (no one does suffering quite like us Jews). I basically broke the sweettooth into 4 sub-categories and devised a dessert for each. For the chocolover I made Heavenly Hash brownies. For the caramel fan-Passover Blondies. The Healthnut got Matzah Farfel Granola, and for the Candyfreak; my neighbor Annie's insane Matzah Crack. This last one is really a crossover having enormous appeal with the chocolover, caramel fan, even the Healthnut if you add nuts and dried fruit.
Today I took the kiddles to the Library, and we brought home a tote full of kid's books. Hopefully a little educational reading will counterbalance the vast amounts of TV I have permitted. As well as the complete disarray the house has descended into. Patience, please God- a little patience.
Annie's Matzah Crack
Preheat oven to 375F. Line a cookie sheet first with foil and then parchment paper. Cover the cookie sheet with 5-6 salted matzah boards. Melt 1 c. butter and 1 c. brown sugar in a saucepan, bring to a boil and stir for 3 minutes. Pour butter mixture over Matzah. Place in the oven and bake for 5-10 minutes until it starts to bubble. Remove from oven and sprinkle with 1 c. chocolate chips, allow chocolate to melt for a couple of minutes before spreading. Place in fridge until it sets- then break up into bite sized pieces.