Southern Cookbook and Good Home Cooking

Now that school’s out and I have all three girls home with me all day, every day, my time is even more valuable, especially to them. Apparently, along with all my other roles, I’m also their personal chef, activities director and event planner for the summer. They don’t know how good they have it. I try to remember this when they try to lay on the guilt with: “I’m hungry. I’m bored. Can we go somewhere?” HELL NO! I’m trying to write in my blog. Of course I didn’t actually say that.

One place we love to go is the library. It’s good, free entertainment and we get to bring home books to occupy them later. I owe my sanity to the public library (which is why I made a nice little donation when I heard my branch might shut down due to underfunding). That’s not the only reason I love it. I could spend hours in non-fiction, browsing the shelves in section 641. Food and drink. I’m a big supporter of borrowing books rather than spending money on new ones. Especially cookbooks, since I really only use them for inspiration. But every now and then, I find one I don’t want to return. I renew it until I can’t anymore. Art Smith’s Back to the Family, is one such book. The pictures are amazing and the food is good and simple. I’ve made bread pudding (twice), fennel coleslaw and a brunch dish that coincidentally called for a cheese I’d just picked up at Trader Joe’s that I’d never used before (manchego). As usual, I made a few changes to suit our taste and food choices and sometimes just to use what we had on hand. If you like southern food, I recommend this book.

I’ve made several recipes already. My favorite is the bread pudding. I strongly recommend drowning the raisins in spiced rum first. I let them marinate for about an hour in hot rum. And I served it with ice cream as suggested (homemade vanilla). It’s so easy to make, it’s scary.  Scary because it so damn good.

One night I was looking for a way to use some cabbage that I’d had in the refrigerator for a week and a half, which by the way was still crisp and quite fresh since it was freshly picked when I’d bought it from Matthews Farmers’ Market (best in the Charlotte area, hands down). Raw veggies and apple cider vinegar have great health benefits. The recipe is for Fennel Coleslaw. I substituted half the fennel with my cabbage and added a red bell pepper.  I love fennel and it has its own benefits, but I don’t think my family would love a coleslaw made entirely of fennel.

Late one morning, I was looking through the book and came across a recipe for Asparagus with Manchego Cheese. I had a smoothie very early that morning and was getting hungry. This recipe looked easy and tasty. The tomatoes, now in season and delicious, and of course the manchego caught my eye. Similar to the bread pudding recipe, it calls for bread cubes and eggs. I substituted the French bread with a very dense whole wheat sandwich bread and the asparagus with broccoli, because that’s what I had on hand. When I was a less experienced and less confident cook, I would pass on recipes unless I had (and liked) the ingredients called for, which was a big mistake. It turned out wonderfully, but I can’t wait to try it with asparagus (and a few other veggies, now that I think of it).

I encourage less confident cooks to take a chance and make changes to suit your taste or use what you already have. (America spends a lot of money and resources on wasted food.) My mom has this simple and awesome fried rice recipe that’s comforting and makes me feel like a kid again. It’s not like the fried rice you’d find in a Chinese restaurant. There is no soy sauce or eggs and aside from the Korean sticky rice she uses, it’s more like an Americanized version of fried rice. She uses rice, carrots, onions, celery, ground beef, salt and pepper (and probably some minced garlic). I made this recipe with sausage instead, again because it’s what I had on hand. The smell of the sausage with those ingredients reminded me of another one of her recipes for dirty rice, so I meshed the two and added curry powder and a little extra turmeric (because it has some great health benefits and to give it a beautiful yellow color). Don’t get me wrong, my mom’s recipes are already good and very special to me. They are my comfort foods, along with the rest of her home cooking. (Where do you think my interest in food and gardening comes from?) However, I’ll be making this mash-up of the two again and again.

Is It Spring?

Normally, I’m a red wine kind of gal, but National Margarita Day and unseasonably warm, spring-like weather has me craving cocktails and mixed drinks. I had set out to make a margarita one evening, but ended up making my favorite mojito instead. They are relatively low calorie and low carb. Not too much sugar and I use fresh ingredients. I have a weak spot for a well made mojito.

Muddle 1/4 lime wedges and 8 to 10 mint leaves in a glass.

Add 1 to 2 teaspoons of mint infused simple syrup,

1 to 1 and 1/2 shots of white rum and

a few dashes of Angostura Bitters (optional).

Fill glass 3/4 full with ice.

Top off with seltzer; then shake or stir well.

I’ve been experimenting with vanilla vodka. I bought some vanilla beans a few months ago to make my own vanilla extract and still have plenty leftover. I’ve been hearing a lot about vanilla vodka lately and thought I’d make my own. It’s the same method I use to make vanilla extract, only it takes a lot less vanilla and time. After a week to ten days it was ready for drinks, but two weeks later it was even better.

I have a long list of drinks I want to make with my vanilla vodka. I’m unsure about a few of them. I tried it with lightly sweetened tea. Not good. I rarely drink soda, but I have found a few small, local soda makers that use better ingredients. I mixed a shot of vanilla vodka with half a bottle of Uncle Scott’s Natural Root Beer (made in Mooresville, NC). Tasted like a root beer float and took me back to my first job at an ice cream shop in Eastland Mall. I also tried it with some old fashioned ginger ale (Blenheim, made in South Carolina, and Boylan made in NJ). Hello cream soda. Mmmmm… But because it’s so sugary, this drink is dessert. It’s a treat I won’t indulge in frequently.

Linsey had a request last week. She wanted barbecue and that was just fine with me. I couldn’t make it to the farmers market for our usual Grateful Growers pork shoulder, so I tried it with free range, organic chicken breasts from Trader Joe’s instead. I cooked it slow and low in lime juice, a little pomegranate juice, basil infused rum, garlic, salt and pepper. Then when it was fully cooked, I turned the heat up to let most of the liquid reduce down. The meat gets browned and caramelized and chewy on the outside. But after I used two forks to shred it, I knew it was too dry. Pork has lots more fat, and that’s why it makes such good barbecue. So I added several tablespoons of the pastured bacon lard, which I always have on hand and let it cook, low and covered for another fifteen minutes. The chicken was moist and tender, the way barbecue ought to be. It had a subtly different flavor which we all enjoyed. It was a nice change and a good experiment. I served it with roasted potatoes and cauliflower and my favorite sweet and sour slaw with fennel, onion, red peppers and cabbage.

Spring and warm weather makes me want to slow down. We’re not even into spring quite yet, and already I’m looking forward to long summer vacation days with no schedule to keep. The kids were out of school for two days a couple weeks ago. We spent one lazy evening making pasta, from scratch. Haleigh was bored and sulking because she’s grounded and couldn’t go with her sister and her father to run a few errands. Being a parent sucks sometimes. Even though the punishment was deserved, my heart hurt for her. So I let her roll out the pasta. I’ll admit that I didn’t think she’d have much success with this temperamental machine, but she cranked it out. She had fun. She got the hang of it quickly and had every right to be proud of that. And I was free to prepare the other ingredients. We enjoyed each others company. Cooking, talking and laughing with her in the kitchen like that was exactly how I envisioned it. There will be lots more meals prepared this way now that the girls are growing up.

This weekend time changes and the clocks spring forward. We’ll have another hour of sunlight in the evenings. It takes some getting used to. We’ll probably spend a lot of that time outdoors on sunny days, and we’ll inevitably lose track of time. I welcome those days.

Warm and Cozy Hot Chocolate

We have an icky bug floating around the house. It’s just a cold, but there are five of us. And when we have an icky bug, it can take weeks to run it’s course through our family. We still have a few sniffles, but we’re almost in the clear. The little one started it all. She missed school last Friday because of it. And of course they had something special planned that day. It breaks my heart when they’re sick. It’s worse when they miss an event they’ve been looking forward to all week because of it. This called for a little extra mommy lovin’.

So I had to re-create “warm and cozy day” at home. Especially since she was fighting a cold. We made hot chocolate from scratch. I haven’t bought that stuff in the packets in over a year.  We used to always have it around. So now when I make hot chocolate, it’s extra special.

While I prepared the hot chocolate, she picked a spot and arranged our picnic blanket and her stuffed “aminals”. She came to the kitchen several times. She’d grab my hand and lead me into the living room and ask “Is this okay?” They are unbelievably cute when they’re three.

The cookies were Trader Joe’s Highbrow Chocolate Chips. We don’t normally have this kind of thing in the house, but they were leftover from an event over the holidays. I was saving them for an emergency, and this seemed like the right time. The warm, creamy hot chocolate and those crispy cookies were perfect together. She forgot all about school.

“Uh oh. I had a little accident Mommy.” No problem. I worried that the all that chocolate would keep her from napping, but she slept soundly. The fever never came back after that. I doubt it had much to do with our warm and cozy hot chocolate, but who knows. I let her believe it was the cure.

Warm and Cozy Hot Chocolate

Ingredients:

  • 2 cups organic whole milk
  • 1/4 cup organic sugar
  • 2 tablespoons cocoa powder
  • pinch of  sea salt
  • 2 ounces good quality dark chocolate (or 1 square)
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic virgin coconut oil
  • splash of organic heavy cream or half and half (optional)
  • marshmallows are optional

Method:

  1. Heat milk in a small saucepan over low heat.
  2. Whisk in the sugar, cocoa powder, vanilla extract, coconut oil and salt until dissolved.
  3. Stir in the chocolate until melted.
  4. Remove saucepan from heat and allow to cool slightly or add a splash of cold heavy cream or half and half, or a dollop of whipped cream. Throw in a few marshmallows if desired. Makes 2 servings.

I decided to add the coconut oil not just for a little more flavor, but to make it a little extra nourishing for my feverish lil’ pumpkin. And to strengthen my immune system, just in case I was next… I was.

Coconut oil has been used for centuries to treat illnesses.

The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia. As a result of these various health benefits of coconut oil, though its exact mechanism of action was unknown, it has been extensively used in Ayurveda, the traditional Indian medicinal system. (from organicfacts.net)

I also had some homemade almond flavored whipped cream leftover from the a few nights before. Whipped cream is ridiculously easy to make from scratch. A cup of organic heavy cream, a few tablespoons of confectioners sugar and some almond extract, all whipped together with a stand or handheld mixer on high speed until thick and creamy. You can substitute with whatever extract you prefer. Store bought whipped cream isn’t anywhere near this good.

I doubled the recipe so I’d have enough leftover for the other two when they came from school. Friday treat!!

Road Trip: Tampa, Legoland, Honeymoon Island and Savannah

I had this whole post typed up about the responsibility of meat eaters to know where their food comes from. Bla, bla, bla… Spent an hour writing it and linking lots of informative sites. Then realized it sounded a little preachy and a bit like vegan or PETA propaganda. I’m not vegan. I’m not a member of PETA. And I hate propaganda, so I deleted the entire thing. Instead I’ll just say this: You should watch this footage of a Butterball turkey plant located in my home state of North Carolina. And here’s the story from the Chicago Tribune that led me to it. Enough said. I’d rather post about our recent road trip to Tampa, Legoland, Honeymoon Island and Savannah.

We rarely travel during the winter, especially during the holidays. And when we did (many years ago) it was to go north to Pennsylvania to visit relatives there. It’s usually frigid and the last time there was a ton of snow on the ground. I love snow, but it’s bitter-sweet when it’s too cold to play outside. Beautiful to look at though.

But this time we traveled south to visit my sister in Tampa. We took the kids to Legoland (thanks Mom) and spent New Year’s Eve on the BEACH!! It was 78 degrees and my kids were in bathing suits and swimming in the gulf. It was kind of surreal to spend New Year’s Eve on a beautiful, warm beach. Aside from the strange, eerie fog that covered Honeymoon Island most of the day, it was wonderfully refreshing for my soul, not to mention all kinds of fun.. and relaxing.

Legoland just opened in October and it was crowded. All of the theme parks in Florida were crowded according to the news broadcast that morning. I’ve made the mistake of going to Disney during spring break and now I know that winter break is only slightly less crowded. But still we had plenty of fun. I had no idea that the Cypress Gardens were in the park and going in there was like warping into some kind of magical garden. It was quiet, peaceful and beautiful – a stark contrast to what was going on outside the garden. Cypress Gardens was Florida’s first theme park back in 1936. (I wish I had visited it before it was part of Legoland.) The Banyan Tree was one of the oddest, most magnificent things I’ve ever seen. You could sense the quiet awe from those of us admiring the tree. Roots literally fall from the branches in search of soil. Mother nature never ceases to amaze me. This horrible cell phone pic doesn’t do it justice. I got a new DSLR camera, but didn’t want to lug it around all day. I realized that it was a big mistake as soon as I stepped foot in the gardens. You should see this tree in person, if you ever get the chance.

We left Tampa on New Year’s Day and headed for Savannah. I love this city. The history. The architecture. The natural beauty. Spanish Moss hanging from nearly every tree. The people. We’ve visited quite a few times, but this is a town you want to keep coming back to.  (And I took my camera everywhere this time.) We splurged a little and stayed at the Hilton Savannah DeSoto in the middle of downtown so that we could walk out the door in the morning and start exploring. The hotel itself was beautiful and grand. The view from our balcony and the sound of church bells the next morning were breathtaking. (The biting cold and wind hadn’t arrived yet.)

We headed out in search of breakfast and bumped into to a local senior out walking his dog. He could tell we were looking for something and kindly offered to help. Apparently we were headed in the wrong direction if we wanted a good breakfast. He suggested Clary’s Cafe. The restaurant was established about a hundred years ago. The breakfast menu was amazing. I wish I had tried a bite of ‘someone’s pancake with the Georgia Cane Syrup, but I was just too full from my veggie omelette. Thank you to the gentleman that directed us there.

After breakfast we headed toward Forsyth Park. Beautiful. We were there for at least an hour and got some great photos.

Then we headed toward River Street to check out the shops. The wind began tunneling through the buildings.

Eventually we got to the cobblestone streets near River Street. The wind was downright painful by then and we ducked in and out of shops as quickly as we could and sought out sunny patches anytime we had to be outside for more than a minute. The Mad Hatter was a fun stop for the girls. They tried on some funky hats. I didn’t notice the sign restricting photos until my sister-in-law pointed it out, after I’d already taken a few. I’m glad I didn’t.

We visited an art gallery and I found some strikingly beautiful photographs taken at Bonaventure Cemetery. We also passed a couple of Savannah College of Art and Design student galleries that Haleigh (my budding artist) and I wanted to visit, but we were running out of time and the wind and cold was finally unbearable. Next time Haleigh. SCAD, the galleries and Bonaventure Cemetery will be our priority. Maybe our first mother-daughter trip.

My Mantra for the Week: “It’s the Little Things”

Christmas is six days away. I haven’t wrapped a single child’s present. I have gift baskets to assemble. And I had planned to have my kids round up their toys again so that we could purge some of the old ones before the new ones arrive. That last one probably isn’t going to happen until after Christmas. I decided to make my life easier by crossing off and postponing some nonessential things on my “to do” my list. I’m doing it to make time for the little things. My kids. This blog. Holiday movies with the family. Baking cookies, making crafts and playing games with the kids.

The stamp you see above came from Michael’s. It literally jumped out at me while I was fussing at London for trying to reach out and grab things off the shelves. We were at the 4th store, in search of a particular kind of label when I found myself on the stamps aisle. Just as I was getting into the “this is the part of the holidays I hate” spirit, I saw it. Just in time. I love inspirational quotes and phrases. It must have something to do with my love of words and meaning. They are like poetry or mantras to me. And that was my mantra for the day. “It’s the little things.”

So here are some little things from my week:

These orange, clove and cinnamon stick pomanders were fragrant and pretty. I found this little project while searching for craft ideas for Linsey’s class party. I was in search of something natural and fun. No foam or plastic and something that won’t break the bank, after all I usually end up paying most of the costs for these parties. A box of clementines, enough for a class of 25 and then some, was $5.99. The cloves, which I bought in bulk at Healthy Home Market cost me about $11.00 and I have a ton leftover. And I already had cinnamon sticks, ribbon, rubber bands and skewers (for poking holes and sparing little fingers) on hand. I also purchased wax paper bags to give the kids something to put them in when we were done. The entire box costs maybe a few bucks and we only needed half. So this craft costs around $20 for a class of 25. I heard one of the kids say that this was the best school party they’d ever had. Music to my ears.

It’s the little things, so we made homemade dark chocolate peppermint bark this year for the girls’ teachers. I used Trader Joe’s white morsels this year and instantly regretted it. Nestle’s Premier White Morsels are better tasting for sure. Even better than Ghiradelli’s white morsels, though Ghiradelli’s dark chocolate chips are great. They were still good of course, but not as good. Oh and if you are making them in a large sheet like I did, cut them into squares when they are firm all the way through, but still soft enough that they don’t chip and break when cutting. Think room temperature. Want to know how I know this? Last year I left them in the freezer for over an hour and every time I made a cut, they simply shattered. I ended up with a pile of irregularly shaped chunks of all sizes. What a disaster. And I recommend the chalky peppermint sticks instead of real candy canes. I can only find them at my least favorite store (a.k.a. Walmart) in the holiday baking aisle this time of year. They are easier on the teeth, the knife and the food processor. Dark chocolate, white chocolate and peppermint… yummy.

Bosky Acres, the goat cheese vendor at my favorite local farmers market usually sells these delicious pistachio and cranberry cheese balls around the holidays. She didn’t have any the week that I needed them, so I made my own. It was so easy, that I think I’ll always make them myself from now on. I used goat cheese from Trader Joe’s because I didn’t have enough of her goat cheese (which is waaaayyyy better in quality and taste). The shelled pistachios and organic cranberries also came from Trader Joe’s. All I did was chop 1/4 cup each of the nuts and cranberries together, rolled the cheese in the cranberry-nut mixture and pressed the pieces firmly in place. Simple. It’s the little things.

Molasses Cookies, Royal Icing and Natural Food Coloring

The cookie jar is full.

No wonder we put on extra pounds every year during the holiday season. Last week it was apple cobbler, and this week it’s homemade gingerbread cookies. Sheesh! What is it about this time of year and homemade goodies? And I haven’t even gotten around to the dark chocolate peppermint bark and white chocolate coated popcorn yet. Maybe if we stop saving these homemade treats for the winter months and spread them throughout the year. Who says you can’t have peppermint bark in July? Why not make a couple of batches of cookies to share in the spring? I know the answer. Tradition. The girls and I look forward to cookie decorating during the holidays. We had hours of fun and there was no fighting and bickering for the duration. We all needed a break from the quarreling.

The cookies are Molasses Sugar Cookies and not gingerbread cookies, though I’m not sure what the difference is. The molasses cookies might be a little softer. But I found that if I cooked them a few minutes longer, they darkened and hardened a little. They were good either way, but the softer ones break easily. Click here for the cookie recipe. I used 2 1/2 cups of whole wheat flour and 1 1/2 cups of all purpose, and instead of shortening I used 3/4 cups of leaf lard and 3/4 cups of real butter. Next time I’ll use all butter just because it tastes better. Refrigerating the dough for hours is not necessary if you just use cold butter in stead of melting it as the recipe instructs. I do refrigerate between batches and recommend it if you are planning to roll it out and use cookie cutters. The first two batches were rolled into  balls and half of those were tossed in sugar.

I refrigerated the rest of the dough overnight and we finished up the following evening. No sugar coating was necessary since we were going to cover them in icing and candy.

London’s cute little cookies were covered in globs of icing and carefully placed pieces of candy. Yummy.

Haleigh, a budding artist, let her creativity fly. She’s a neat little artist.

Linsey, a budding perfectionist, wanted to make sure icing was evenly distributed on her cookies. I have to say though, that the icing is the glue that is keeping her cookies from crumbling to pieces in the cookie jar. This cookie’s head fell off, but the rest is still intact.

Let’s talk about the icing. Royal icing is considered the best type for decorating cookies because it dries and hardens quickly. Some recipes call for meringue powder, cream of tartar or powdered egg whites – things I don’t normally have on hand. How about you? Here’s my simple and easy recipe:

Easy Royal Icing

Ingredients:

  • 2 egg whites
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (or extract of whatever flavor you want to impart – lemon, peppermint, almond etc.)

Method:

  1. Beat egg whites in clean, large bowl or stand mixer at high speed until foamy.
  2. Gradually add sugar and lemon extract. Beat at high speed until thickened.

This made twice as much as we needed, so you might want to cut the recipe in half. Of course you can just use the white icing. Coloring isn’t really necessary since the candy is colored. We generally try to avoid artificial coloring. We did however have some artificially colored candy lying around so we used that, along with some mini-chocolate chips. But I don’t ever use or buy artificial food dyes. I attempted to try and color some of the icing naturally – purple, using juice from some frozen blue berries and pink, using juice from a large handful of pomegranate arils. (Who says Christmas cookies have to be red and green?) The results were not that great. I ended up with two shades of pale pink. Pretty, but not very vibrant. There are better ways, I know. But I was lazy.

And they were a little runnier, even though I added quite a bit more powdered sugar. My guess is that the acid from the fruit broke down the stiffness in the whipped egg whites.

Anyhoo, the girls loved the colors. My favorite are the ones with just chocolate chips. Chocolate chips and cookies belong together.

Simple, Seasonal Food

Carrots are in season. My kids like them raw mostly, but for dinner we like them roasted with just olive oil, salt and pepper. I roast most veggies at 450 degrees, but how long depends on the size. The carrots I get from the farmers market are small-ish, but still I split them in half so they cook even faster. I roasted these maybe… 20  minutes? I used to think that there was an exact science to using the oven. I wouldn’t dare use it without the instructions from a recipe telling me exactly what temperature and how long. I’m finally comfortable with guesstimating a temperature and cook time.  For most things, precision is not necessary. You can just tell when it’s done, or – use a thermometer. Not done yet? Okay. Back you go. Occasionally I wait too long. But usually overcooked or “charred” food is still edible and tasty… usually.

Carrots from the farmers market are never as uniform as the ones they sell in grocery stores.

Thank goodness, because I like a little fun in the kitchen. Put some clothes on those lady legs!

I split them in half, but kept the “legs” together for a little funny on my girls’ plates. They didn’t even notice.

Carrots and roasted chicken… mmm…. I got this sample seasoning packet from the farmers’ market at Atherton Mills. A Savory Spice Shop is opening in the shopping center next door and they were giving these away to spread the word. Good blend. Can’t wait to visit this spice shop. Roasted chicken was so simple. Rub olive oil or butter, salt and whatever seasoning you like on the chicken and roast it at 375 degrees until temp reaches 180 degrees . Unless you got yourself a pastured chicken like this one. They only need to get around 170 to 175 degrees. A four pound chicken takes around an hour and fifteen minutes. (A meat thermometer is inexpensive and doesn’t take up much space. Totally worth it, especially if you tend to to overcook things like I do (in fear of under cooking). I start taking it’s temperature after an hour. Here’s a tip I’ve picked up somewhere. Stick the thermometer between the breast and thigh so that you don’t actually puncture the meat and allow all those juices to escape. And make sure the thermometer doesn’t touch any bones or the bottom of the pan.)

Oh wow. This is the second time I’ve purchased a pastured chicken from Laughing Owl Farm. So moist and yummy.

Ever heard of Cushaw Pie? Not me. I found the cushaw at a pumpkin patch. I bought it mostly to decorate the front porch along with a few other uncommon varieties of winter squash.

The cushaw is the one that looks like a duck. It’s green and white, kind of like a watermelon.

But then thought I’d see if any of them were good for anything else, like eating. Turns out cushaws makes a good pie. It’s especially good with homemade whipped cream infused with nutmeg and orange zest. However, the pie crust was the best part. I used a basic recipe, but substituted 1/2 unrefined coconut oil and 1/2 butter instead of all butter or shortening (leaf lard works well, but I wanted to impart the flavor of coconut and butter). I also added a tablespoon of sugar and maybe a 1/4 teaspoon of  cinnamon. Simple as that.

I made heart shaped pumpkin pancakes for the girls on Friday. They were out of school for Veteran’s Day. I just added a couple extra tablespoons of flour, about a cup of pumpkin puree and some pumpkin pie spices to my usual pancake batter and cut the milk down just a little. If you’ve made pancakes a few times, you know the consistency. We ate them with a little real butter, 100% pure maple syrup and fresh apples. Simple enough.

I found this brand new heart-shaped pancake mold at my favorite thrift store for only $0.49! According to the tag, it came with a partner. Two would have been better for. sure. Double the pancakes in half the time. Took me like 30 minutes to make 6 pancakes! I sure do heart my girls…

Also found this cute cookie jar for a whopping $1.99. No cookies yet. The girls check every few days.

Sometime this week I’m going to surprise them and actually fill it with homemade cookies. I’m thinking I might even restart a fairly new family tradition: “Friday treats”. Just not every Friday. Last school year we did this and the girls really loved it. In fact so much that they actually drove me insane about it all. week. long. “What’cha makin’ this week? What? That’s not a good treat!? Why can’t you make blah, blah, blah? You didn’t have time to make our Friday treat!? Well then you owe us…” Wait, what?  So, no. Not every Friday.