grown ups are like that....

Thursday, November 27, 2008


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Beet Bread

Yes, I said beet bread. Hey stop gagging! Or laughing! Or running away! It's good. Really.

My kids have never been terribly picky eaters. Of course they have their quirks, but it is nothing really serious. For example, my daughter will stuff piece after piece of vegetarian sushi down her little gullet but won't even go near macaroni and cheese. And my son will eat raw carrots until he is blue (or orange) in the face but will never let another type of vegetable pass his sweet lips. All in all I don't worry much. They are thriving and healthy. Yet, I still want them to have that little extra, you know?

Since my girl was very small I have been sneaking stuff into her food to give it an extra nutritional boost. Flax seed meal is tossed into every baked item in this house. Or wheat germ. We bake with whole wheat or white whole wheat when it suits the recipe (FYI pie crust made with whole wheat flour is YUCKY.) I have been adding vegetables or tofu to her food since she first ate solids. Silken tofu blends easily into most pureed baby food. And zucchini added to brownies is down right luscious. I swear. Pureed white beans can thicken a creamed soup nicely.

A few weeks ago I made molasses drop cookies with pureed prunes. No, it wasn't gross. And I've made a heavenly chocolate cake with pureed beets. Of course carrot cake just wouldn't be carrot cake with out, well, carrots.

But my crowing achievement was my beet, applesauce, zucchini bread. Everyone in the house turned their noses up. Everyone was a little scared. But it was heaven and they quickly saw the light. Here is the recipe:

2 eggs
1/2 cup canola oil
1/2 cup applesauce
1 cup pureed beets
2 tsp. vanilla
2 cups grated zucchini
1 1/2 cup sugar (or to your preference)

  • mix the above
  • then sift together the following in a separate bowl:
3/4 tsp salt
3 cups white whole wheat (or plain white) flour
1 tsp cinnamon
1 tsp. baking soda
3/4 tsp baking powder
  • combine wet and dry ingredients and pour into two well greased loaf pans
  • bake for one hour at 350 degrees
Now don't get me wrong here...I do believe children should be offered vegetables with every meal and should be encouraged to eat them as they are. But adding a little extra something to the foods they already love never hurt!

3 handbags: a study

One: Made of a smooth satin, this purse is a fuchsia and forest green with embroidered orange flowers and a delicate butterfly. It's funky and different and stands out without being garish or overly flashy.

Hipster women with stylish vintage clothing and tinkly, long earrings often stop and ask where I got it.

"Chinatown, San Francisco, $8."

It use it on nights out with my husband or the girls, or to book readings and cocktail parties.

Basically, I use it about once a month. If that.

Two: The receipt for this olive green, canvas purse read: "hobo bag, sale, $5." It has a long shoulder strap, four big zipper pockets, and several leather buckles.

When my son was younger I kept it stocked with diapers, wipes, baby Tylenol, cheerios. It was a sort of mini diaper bag that could take a beating. I still use it now for outings to the park, the store, play dates.

A cross between frumpy and functional, it is easy to hide behind.

My mom purse.

Three: The tag for this one says Kate Spade, but it's a fake. Tall, with short leather straps, it has pink, black, and white stripes.

This one is cute and perky and sweet, with a single little leather bow on one side.

Flirty, some might say.

But often it just feels silly, like I'm carrying a big, ridiculous, pink candy cane. Sometimes, after I fill it with my wallet, keys, sunglasses, etc., I find myself dumping everything back into the handy hobo bag.

I'm just "Mom" again.