The thing about being POD nearly all weekend is that it’s like 36 hours of Wrestlemania as far as Kate is concerned. And her goal is to take me down to the mat. By Sunday afternoon, she nearly succeeded, and Sunday evening I had to gate the girls in the living room while I stole a few moments to make dinner all by myself. Flora was a mass of emotions too, which I attribute to two things: her dramatic personality and being tired. It was another weekend of doing A LOT, and not enough chilling at home.
I love that Kate is so tough, I do, but when getting her removed from a location requires brute force, it is difficult to admire her pure bull-headedness and wiry strength. Saturday she and I had a tete-a-tete at Beaver Valley’s Festival of the Trees that required me leaving Flora with Bella to let Kate ride out the tantrum (with me) in the car. It was quite something, I tell you, not made any easier by the fact that at one point she wanted either her stuffed monkey (George) or her stuffed bunny (Cuddle) and we had neither with us. Note to self: the kiddie survival kit requires a stuffed animal. Stat.
Then Sunday, I thought we could ride out naptime at the OTB Bicycle Cafe fundraiser/Steeler game we attended. I was wrong, and when it looked like she was going to insist on inflicting bodily harm and/or chocolate stains on other attendees, I figured we’d better load up & head out. (Flora, incidentally, was an angel). I got some very concerned looks as I headed out the door with Flora hauling her wheeled backpack and Kate pretty much hanging upside down from my head. (We made it home safely, everyone.) Napping was no longer an option by the time we rolled in, and I just prayed to make it to bed time. (We did. There may have been a lot of shouting.)
On the plus side, Dan and I attended a little get-together Saturday night for which I invented a new recipe that we are calling Pesto Fagioli.
4 cloves garlic
1 15 oz. can cannellini beans, drained and rinsed
A big handful of basil (1 loosely packed cup, maybe)
1/4-1/2 cup Parmesan cheese
Throw everything except the olive oil into a food processor. Add the olive oil while pulsing until it is the consistency you prefer. Next time, I am going to try to make it chunkier; it was too smooth to my taste.
The basil lends this a lovely green color (really!) so this is a good one for the Christmas season. Or St. Patrick’s Day.
(As to the Year in Review: My favorite recipe from 2009 is the vegetarian corn chowder I stumbled upon. I think I’m going to have to make this again soon! Just reading this recipe gave me a hankering. Now, to find the time.)