How is everyone doing?

I will start this post by stating the obvious--healthcare workers, emergency responders, essential personnel who keep us fed, deliver our mail, pick up our garbage are all sacrificing so much during this time. Staying at home is nothing in comparison to that.

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I've been trying to get this recipe posted for over a week now, but finding the time to write has been challenging. Did I actually say the other day that Theo was consistency sleeping in until 7 am every morning? Ha! For the past week, I've been waking up around 6 am to write, only to have him wake up 10 minutes after me. Yesterday morning, I woke at 5:30 and tiptoed into the bathroom and sit on the floor to finish this post. I had no sooner opened my computer when I heard, "Mommy, where are you?" And last night, he crawled into bed with us at midnight, and I didn't sleep much after that. Ah, well. Hope you all are getting more sleep than me.

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In this uncertain time of a worldwide pandemic--words I never thought I would say-I'm seeking peace and a big inhale-exhale with words and with food. It feels like the two small things I can do right now.

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How are you all doing?

I meant to post this during National Sleep Week last week, but then the world fell into the surreal twilight zone of social distancing and daily life took on a different rhythm. As we all settle into our new normal, anxiety is high and the need to connect is greater than ever. Also, the need for sleep.

If you tend to have trouble sleeping, times of high stress can make it worse. I hope these tips help. Stay well.

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Happy New Year, friends!

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It's not even Thanksgiving yet, and I've already starting decorating for Christmas. I can't help it. Theo has been singing Christmas songs, reading holiday books and asking about Santa ever since December 26th of last year. So, we're ready.

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Growing up, I loved the Thanksgiving stuffing--or dressing, as we call it in Kentucky--more than any other part of the meal, even the pie. Whether it was my Granny's version, loaded with celery and sage (never enough celery and sage, she'd say), or my Dad's version, studded with oysters, or the cornbread and sausage version we started making in the later years, I loved it all. Eaten hot and covered with gravy at the Thanksgiving table or cold out of the refrigerator late in the evening or as an accompaniment to eggs the next morning, Thanksgiving dressing is the ultimate comfort food. Starchy, fatty, and salty with a soft center and coveted crispy edges, it hits all the points for food nirvana. At least my version.

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My niece recently showed me a meme about how bloggers write a whole dissertation about how much their husbands love guacamole before sharing the recipe for guacamole when readers just really want the &*#$ recipe for guacamole. Guilty. We had a good laugh.

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In August, Elie and I celebrated our sixth wedding anniversary with a getaway to Vancouver. While we visit Vancouver often, it’s always with Theo to visit family. We seldom get to just wander the neighborhoods, sit uninterrupted in coffee shops, window shop at leisure and linger over long dinners, holding hands across the table. 

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John Craigie sings a song, What Phase is This? and that is the refrain playing in my head when I think about life with a three-year-old. What phase is this?

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