We did not travel this year for Thanksgiving. Well, we did, but it was just one town over. The end result of sharing food and time with family is always worth it, but for us, the drive down that harrowing Northeast corridor is never easy, even with the kids older now and not constantly on edge about blowing out diapers. It was nice to have a year off from road construction and turnpike rest stops.
It also left me plenty of time to bake and make dishes to bring over to our friends’s house on Thursday.
It ended up being an epic amount of food. There are probably still dishes I haven’t tried that were at the opposite end of the table. It was actually so much food, we re-gathered on Friday afternoon to do it again and try to make a dent in the leftovers.
But perhaps the best part of staying close was the lack of tolls on the short commute home and being in my elastic waisted pajamas pants by 8.
This Saturday we were going over to a friends’ house for dinner and we were bringing dessert. With a frightfully light agenda (nothing after morning soccer and art), I thought baking some cookies would be a good (time consuming) activity for the girls.
It’s not hard to spot the personality differences between Michelle and I, but if you need a telling example watch us in the kitchen with the kids. Michelle is the more intuitive cook. She gets the general shape of the recipe and then goes about making it in her way. I have more the baker mindset. I like precision, measuring and following directions.
The end result is usually very tasty no matter who is at the controls, but the process and the state of the kitchen before, during and after are a different story. Throw some child-sized helpers into the mix and it’s a multiplier effect. I need to physically leave the room when the all the girls are in the kitchen. For her part, Michelle can’t understand why it takes me so long to bake a dozen cookies. Continue Reading