Cooking with my kids anchors me in the present moment, reminding me of what’s most important in life – spending quality time with family, especially when making good quality food that can soon be enjoyed around the family table.
Lately, I’ve been writing more about my personal adventures in food, namely cheese. A recent cheese experiment—attempting my first batch of homemade aged goat cheese—resulted in two gallons of very expensive goat’s milk going down the drain. Literally.
After a tiring week and an expensive cheese mishap, I was in need of an easy, happy experience in the kitchen. On Sunday morning, Sadie woke up before everyone else. While I attempted to scrape myself off the mattress, Sadie quietly entertained herself with toys in the living room. In appreciation of her sensitivity, and because Caleb was still asleep (Mateo is camping this weekend), I invited her to join me in the kitchen for a blueberry muffin baking session.
I love a quiet house on a weekend morning. I especially enjoy filling it up with the aroma of warm, sweet baked delights. Sadie and I carefully followed each step of the blueberry muffin recipe, until we had blueberry-laden batter ready to spoon into the muffin tins. Our time together was relaxed, not rushed, and I felt unusually patient in Sadie’s presence as she paid close attention to my instructions and did a wonderful job as assistant pastry chef. Caleb has always enjoyed helping me in the kitchen, but Sadie is especially patient and curious, and is clearly soaking up every lesson. I look forward to seeing what they both do with this kitchen training.
As the muffins were going into the oven, I could hear the heavier patter of footsteps coming down the stairs, followed by a sleepy “good morning.” With Caleb now awake and the scent of baking blueberry muffins dancing in the air, it was time to get the breakfast show on the road.
Once the gobbling commenced, happy sounds filled the air. The meal ended with Caleb’s butt poised up in the air on his chair as he examined the contents on the dining room floor, as Sadie sang a happy song which she had just made up. I just sat there admiring my treasures.
My children are happy, healthy, whimsical, curious, and creative. I am anchored in a loving relationship and surrounded by the best quality human beings for friends and family. I live in a beautiful and bountiful part of the world, surrounded by good food, nature, mixed cultures, and countless activities and opportunities.
All combined, it makes an unsuccessful first attempt at cheese making much easier to put into perspective.
Blueberry Muffins
From a Baker’s Kitchen by Gail Sher
Ingredients
1C fresh blueberries
1tb all-purpose flour
2C all-purpose flour
1tsp baking powder
½ tsp salt
½ C sugar
1 C yogurt
1 egg, at room temperature, lightly beaten
¼ cup unsalted butter, melted
1 tsp grated lemon rind
Wash the fresh berries, drain them on a towel, and place them in a strainer. Holding the strainer over a plate, sprinkle the berries with flour and tap the strainer so that the excess flour falls through. This will help suspend the berries in the batter and prevent them from bleeding.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. In a separate smaller bowl, mix the yogurt, egg, melted butter, and lemon rind. Add the liquid ingredients to the dry, stirring only until the dry ingredients are moistened. Gently stir in the blueberries. Spoon the batter into well-buttered or paper-lined muffin cups and bake at 350F for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
