My doctor totally depressed me cos she told me her husband’s best friend just died from Covid-19 and because she’s on the frontlines treating patients, she cautioned me to be extra careful and stay home and away from people.
I decided it was a great day to make another version of my favorite hearty and healthy soup.
Lentil Tofu Veggie Soup
Ingredients: *Carrots, 3 large *Celery, 2-3 stalks including leaves *Tofu, whole package *Lentils,1.5 cups *Kale, 2 cups *Broccoli, half head *Canned organic tomatoes, 28 ounce can *Bay leaves and other garden herbs
–Heat a couple tablespoons of oil in a large pot. –Add roughly chopped carrots and celery. I don’t like onions so I didn’t add them, but go ahead and chop up half an onion if you like them. –When they’re nicely browned and have released a lot of flavor, add dried lentils and six cups of water along with a couple bay leaves.
–Bring to a boil and turn down to simmer. –Add bite-sized pieces of broccoli and tofu along with chopped kale. –Simmer for about an hour, stir every once in a while. Add more water as needed. –Add a large can of diced tomatoes in juice and any herbs to taste. –I picked sage and oregano and thyme from the garden. –Add 1/2 teaspoon pepper, red pepper flakes, and salt (optional).
–Serve in a large bowl with freshly chopped cilantro and basil. I’ve been lucky enough to have beautiful lettuce this season, so I picked a few fresh leaves for a salad to accompany this delicious soup.
Sometimes I make a crusty French bread but I didn’t feel like it because I’m sad about almost losing our precious democracy but I might make vegan biscuits tomorrow cos I’ll eat this soup for a few days.
I don’t know if it’s similar to the Great Toilet Paper Hoarding of 2020 or a supply chain issue, but when I used the very last drop of my Tapatio hot sauce, every store I went to was out of it.
I tried them all: Target, Stater Brothers, even WalMart, and there was the little sign on an empty space where the Tapatio should have been.
There were other hot sauces to choose from: Valentina, Crystal, Cholula, whatever Trader’s brand is, but not Tapatio. I was looking specifically for Mexican hot sauce, not Tabasco or Sriracha–it had to be Tapatio, my favorite.
I didn’t really want to order it online but I would have, except that at my final stop at Vons I found the VERY LAST BOTTLE of Tapatio, a giant thirty-two ounce size, so I’ll be happy and spicy for quite a while.
Funny enough, they were also completely out of the small sized bottle, so that’s all there was to choose from.
Now I can enjoy a yummy quesadilla with vegan cheese!
Let me first say that the one and only time I weaned my one and only child was in 1982, so what am I doing writing about weaning, you might ask?
My thirty-six year old son weaned himself on his first birthday with no warning, and my poor body suffered while he loved the autonomy of his burgeoning independent nature.
This is a guest post written by my DIL, who is now the mother of my one and only amazing and brilliant grandson.
My son turned one at the beginning of March.
I had been toying with the idea of weaning him for a couple of months.
Initially, I had tried the “only when he asks” approach, but babies are creatures of habit, so he continued to ask and I continued to feed on demand.
As soon as my son had his twelve-month wellness check and his pediatrician said he was physically and emotionally ready, I was eager to start the process of weaning.
The thought of dragging this out for six-plus weeks was too much for me, but the risks of going cold turkey are very real (infection, blocked duct, emotional trauma) so I proceeded with caution. If you do need to wean quickly for whatever reason, or your baby just suddenly rejects the breast, here are some tips to get through it more quickly.
As a disclaimer, my son was already eating three meals a day plus snacks, so it wasn’t like I was still producing a massive amount of milk. He was clearly obtaining his nutrition from other sources.
Where to start… Start with the easiest feeds. For me, those were the ones when he woke up. I first eliminated those after naps, then morning, then before day naps, before bed, and then the dreaded night feeds…
Tips for baby… I have been a RIE (Resources for Infant Educarers) mom since day one, otherwise known as respectful parenting. The philosophy centers around honest and authentic communication as soon as baby is hours old. Even though I was tempted to put band aids on my nipples and say “mommy is sick”, or apply garlic so it would taste gross, my son and I faced the challenge together.
Make it positive — I bought my little guy a special cup for homemade smoothies to replace the nursing experience from his wake up feeds. My son loves rabbits, so I got him the biggest rabbit cup I could find; since he has no problem with a straw, that’s what we use, but a sippy cup would be equally successful.
Do not place yourself in familiar nursing situations — I love to read books in bed with my son in the morning, but during weaning I would get up, shower and dress, so that as soon as he woke up I took him out of the bedroom for banana and almond milk smoothie in “Rab Rab”.
(Smoothie recipes below.)
Sport the high-necks — I wore three layers to minimize the odor of milk, as well as high neck shirts that he could not pull down.
Stay busy — As we eliminated the day feeds, I made those days extra busy. We were barely ever at home so as not to place ourselves in situations where he would even think to ask.
Mr. Mousie — I bought a special blanket that I sprayed with Chanel Mademoiselle (my familiar scent), which I use to cuddle him with during Rab Rab smoothie time. (Smoothie recipes below.) This was a blanket that I could also use to place in the crib for naptime. Extra cuddles and love during weaning will help to bridge the emotional loss of breast feeding.
Change of scenery — I chose to do it while visiting Grandma. There were so many exciting things for little one to do and experience, and I got the support I needed as my body and emotions went through the change and the challenge.
Watch out for hunger — As I worked on eliminating the night feeds, I needed to make sure that he was not waking up because he was hungry. Toddlers burn through so much energy! When they have been asleep from 6.30pm, it is reasonable that at 4:00 am it might be that they need a little something in their tummy. I was focused on eliminating the breast so my milk would fully dry up, and I decided to replace those feeds with a bottle of warm milk. Try what works for you; regular organic milk, almond milk, or coconut milk.
Boundless love — I got lots of advice to let Dad go in at night so he cannot ask for milk. As part of the RIE I mentioned earlier, I faced this head on. I went in and there were moments that were heart-breakingly sad. But in my heart I knew it was time, and so I told him — I know this is hard for you. I love you so much. And found lots of ways to be close, tight cuddles, cheek to cheek.
Success! After two weeks, my little guy is completely weaned, sleeping through the night, and started walking. What a great first year!
(If your little one is also teething, try the teething biscuit recipe below. My son LOVES them!)
Tips for mom…
Sage — I drank fresh sage tea and infused sage water pretty much constantly. I also included fresh mint and lemon balm, but sage was my primary fluid. I was advised that you should drink it every six hours, but I had a cuppa going all day.
Cabbage Leaves — These have been used for centuries and I can see why!! I was a little skeptical at first, but they work amazingly well. For the first few days, I used them continuously during waking hours. I kept them in the fridge so they were nice and cold, which feels wonderful if you start to feel engorged. Place the stems out, and change every 30–90 mins depending upon flow.
Antihistamine — This is also meant to dry up milk. I took a non-drowsy type every 24 hours.
Warm showers — The first day I took three warm showers. I would massage my breasts and hand express just enough to make sure the ducts still had an outlet, but not too much to stimulate production.
Heating pad — I read varying accounts of this, but I did use a heating pad at times when the engorgement made my breasts feel hard and lumpy.
Ice-pack — I used this in-between the heating pad to cool down swelling. I was also using cold cabbage leaves, so the icepack was used when I was taking a break from the cabbage leaves.
Topless Sunbathing — Luckily I was weaning at Grandma’s house in Southern California, so while my little one was napping, I could enjoy some au naturale topless sage tea!
Rocky Road ice-cream — It’s important to remember that if you’re eaning fast, you’ll go through a pretty big hormone crash. Be prepared and have supplies. Pamper yourself with whatever you need to do for self care to get through PMS — ice-cream, movies, cuddles. I kept laser focused on the end-game — no more night feeds, no more gross nursing bras, and no more sanitary pads in your BRA!!! (and all over the bathroom floor).
Sleep — sleep when you can because you may need extra energy at night. If you’ve been used to nursing, dousing, and then crashing out, remember that getting a baby to sleep without popping them on the breast takes more energy and perseverance.
WAB WAB Smoothie I
Waking up in the morning and after nap
1/2 cup milk or almond milk
1 TBS organic almond butter
1/4 small banana
Wab Wab Smoothie II
1/4 cup 100% organic fruit juice
½ cup purified water
Leftover kale, spinach, chard, or other leafy veg, well blended!
1/4 cup Organic whole milk Greek yogurt
Chopped/grated apple or pear or organic blueberries/strawberries
1 cup almond milk or coconut water or a combination
Blend 1/2 cup dates and 1/2 cup raisins with the liquid until well chopped.
Pour into bowl
2 TBS organic agave
2–3 TBS vegetable or coconut oil
Add 1/2 cup flax meal
1 cup organic whole wheat flour (or any flour)
Oat flour is easy to make in a blender
½ tsp cinnamon
1 tsp vanilla
Mix all. Add a little more flour and knead briefly to make dough pliable.
Roll into 12×14
Cut into 1inch x 6 inch slices
Roll into finger sized shapes, easy for little hands to grasp.
Bake at 350 degrees for 35 minutes and then 300 degrees for another 15 minutes turn off oven and let them cool in oven.
1. You can either sauté the jalapeños and garlic for a few minutes or leave them raw; it’s your choice. I used pickled lalapenos and garlic ‘cos I had them in the pantry.
2. In a large bowl, combine flour, yeast, salt, water. If you have a mixer with a dough hook, mix until it comes together in a wet ball. Add a bit more flour if it looks too wet, but you don’t want an overly dry dough.
3. If you’re doing it all by hand, old-school style, use a wooden spoon and put some muscle into it.
4. When it comes together, flour a cutting board and knead for a bit; this is a rustic bread so it doesn’t have to be perfect.
5. Oil a bowl with the reserved olive oil, place the dough in bowl, cover with a plastic bag, and set aside in a warm place to rise for a couple of hours. It helps to blanket the bowl with a towel, too.
6. After you can see the dough has doubled in size, turn the dough onto a floured wooden board. With your hands, roughly press the dough into a circle.
7. Add half the olives/jalapenos/garlic.
8. Fold the dough in half and gently press again to a rough circle.
9. Add the rest of the ingredients and form the dough into a ball shape.
11. Dust the baking sheet with a teaspoon or so of cornmeal or flour.
12. Let rise again for about thirty minutes.
13. Toward the end of this second rising, preheat oven to 400 degrees.
14. Using a sharp knife, cut an X-shaped slit across the top of the dough.
15. Bake about forty minutes until the top is golden brown.
16. What I like to do toward the end of baking time is to take the bread off the baking pan and place directly on the rack to bake for another five-seven minutes. This ensures a completely even crunchy crust.
17. Take out of the oven, place on cooling rack.
It’s very important not to cut into it too soon! I know it’s hard to wait, but sometimes it’s a good idea.
Serve with homemade lentil soup and a fresh garden salad; this is truly bread heaven.
I’d like to hear from you if you try it. I taught tugboat man how and he didn’t think it was too difficult.
Finishing up three or four posts that aren’t cooperating. They’re not funny enough, they have no point, no denouement, no zing–nada. Instead of a rational thought process, I’ll offer up a scattered smorgasbord of tasty appetizers instead of a whole meal.
Remember these cats?
Our Bandit used to talk to us that way. After a while, I started answering her back. She’d say, “Meow“, I’d respond, “Meow”. She’d stroll into the kitchen and greet me with a head nod and a brief “Mew”. I’d imitate her head nod and answer her. She tried so hard to communicate with us! If we didn’t go to bed at the same time every night–if we stayed up a bit longer than usual–Bandit marched into the family room with an outraged sense of purpose-maintain eye contact–and kind of growly-meow, walk a few steps toward the bedroom, and then walk back to us. If we didn’t follow her, she’d leave in a huff and wait on the bed and if we didn’t move quick enough, one swipe of her her paw let us know she was pissed. She had the sharpest claws. They spoke volumes.
DIL and sister wife left this morning to drive back up to SF. I still have my son until tomorrow. He flies out mid-morning to the east coast and I’m not looking forward to the thirty-five minute drive and the lunacy of the airport. At its best it’s not pleasant. Now they’re undergoing major construction delays and it’s another level of Hell. For the moment, home is reminiscent of the old days; he’s sitting at the dining room table with a computer surrounded by piles of books, only this time he’s not writing a report or research paper, he’s grading essays.
Photo of a Yale professor in action
I can’t believe this little sk8r boy of mine goes to work and fifteen college freshman call him Professor Angel Boy. Of course, they don’t REALLY call him Angel Boy, but I think they should. It’s hard to wrap my brain around the concept. It’s mind boggling. Especially since he still derives the greatest pleasure by shocking me with offensive earsplitting and vulgar expulsions of intestinal gas that serves as his initial form of communication when he opens the front door (Insert loud breaking wind sounds here) “Hi, mom, I’m home!” or belching as commentary while we’re enjoying a lovely meal at the dinner table, likeThanksgiving. Apparently, my laughing is an ineffective method of dissuading that kind of behavior. Sometimes I tell him he’s disgusting but he finds that a compliment rather than a criticism. His wife thinks he’s funny too; even the captain finds him humorous, shaking his head, “That’s our boy!” almost, no, not almost–completely proud of him– so it’s hopeless. The dichotomy between his academic braininess and his juvenile antics is-uh-refreshing. It’s no wonder I treat him like he’s still in the third grade. It’s as if he never left elementary school with the stupid arm farts and the other robust sounds and smells that emanate from all of his orifices. I keep my fingers crossed that when he meets with his department heads or his publisher that he remembers all the lessons in good manners we practiced and he only acts out here as the living embodiment of the prodigal son. Like I said, fingers crossed.
I’m in the kitchen baking another loaf of Whole Wheat Bread. Tonight we had Moroccan Pumpkin Stew (recipe below) with steamed brown rice and Seared Ahi ‘cos I have to make sure he gets enough protein.
It’s kind of cold, damp, and foggy; after dinner we made a fire and played Scrabble. He won, of course–232 to 219.
An assortment of desserts; apple pie, black bean brownies, oatmeal cookies
Heat the oil in a large heavy saucepan over medium high heat. Add the onions, carrot, potato, and pumpkin and saute for 5-10 minutes, stirring from time to time. When vegetables have softened, add the ginger and garlic. Continue to saute for 2-3 minutes, then add the turmeric, coriander, cumin and cinnamon stick. Cook for another 5-8 minutes, then add the canned tomato and 1 cup of water. Bring to a simmer, season with salt and pepper, then add the raisins. Allow to cook for 18-25 minutes until all vegetables are soft – but don’t overcook. Serve over or with brown rice.
That’s because there was only me plus the kids here, so I was outnumbered. No tugboat man nor BioDad this year. I know it might seem crazy, but am I the only one who can’t seem to think of their grown son as an adult? I still see him as a four-year-old, and I’m still bringing him tissues when he sniffs and I wait until he blows his nose. I still praise him for the simplest things, “Look who’s reading a book, what a good boy!” Then there’s, “Please take out the trash”. A few minutes later, “Please take the trash out.” After fifty requests, I give up and take out the trash. Plus ça change, plus c’est la même chose. The more things change, the more things stay the same. I’m short on time while everyone’s still here–cooking, driving, shopping, cleaning–but I’ll be back as soon as I’m free. All my little birdies’ll be leaving the nest on Monday, but while they’re here, my time is not my own. It’s 6:30 a.m. Soon they’ll be awake, needing a first breakfast of homemade granola and Greek yogurt before a surf sesh, which’ll leave me time to get their BreakfastBurritos prepared.
Breakfast Burritos are so easy! Refried beans with cheese, scrambled eggs, sliced avocado, tomatoes, salsa, and sour cream–all rolled up in a huge tortilla. That’s what the cool kids eat!
Our T-day table and one of my son, DIL, and sister wife (on the left).