Recipes for a Party
The basic meal at the end of these simple recipes is served buffet-style, starting with a bowl of fresh flour tortillas (Nina’s, again!), and continuing in the following order: rice, beans, hamburger, grated cheese, chopped lettuce, feta cheese, sour cream, fresh tomato-peach salsa, hot sauce, and, finally, a giant bowl of tortilla chips for crumbling atop everything else. You can add or subtract as your own tastes desire.
Now, the cake. This “bear cake” has become a family tradition, in part because it’s ridiculously easy to make and always ends up looking, well, cute. The older children no longer request it, I must add. The design comes from a book that, as children, my brothers and sister and I used to drool and fantasize over, titled “The Cut-Up Cake Party Book,” published in 1973. The authors were fond of dyed flaked coconut, and the themed party, but their bear cake design is unbeatable: bake your cakes in one square pan and one round pan, use the round cake for the head, cut a few squares out of the other cake, and, voila, teddy bear’s body with paws! Frost and decorate.
One final recipe … because this was a summertime party, with lots of adults as well as children, Kevin devised a lime-green rum punch, stirred up in a large glass container and served, upon arrival and throughout the evening, to those guests old enough to appreciate it.Party Like You’re Four
“What would you like for your birthday breakfast?” Thoughtful pause. “I’d like breakfast in bed!” This birthday has been anticipated, dreamed about, and planned (by the birthday girl) for many months, but in the end it was special just because it was special. Her siblings prepared her breakfast in bed (“Don’t worry Daddy, it’s just cereal”), and cleaned up the spills; she received phone calls from grandmothers, and started the morning by opening her “parcel” from Grandma Alice (“That’s a hard word to say!”); then fell into the inevitable restless boredom that arises as one waits for party-time; though she perked up briefly during the cake-making and decorating (the “bear cake” has become a family tradition, for the younger birthdays); finally, we put on a movie (Return of the Jedi!) and banished the children to the basement so we could do some proper party prep; and at last (okay, at 5 o’clock), our guests arrived (we were twenty, in all, and it rained, so the party was necessarily indoors); more gifts, swirling in pink capes and princess dresses and everyone trying out the magic tricks; supper (beans and rice, with sides); playtime (nine children, with every age represented from eight down to one), and a game organized for the kids by Kevin; then cake! Kevin and I agreed that we hardly even saw our birthday girl during her party, and that this was a sign she’d enjoyed herself heartily. This was one exhausted and rumpled little ballerina being tucked into bed at a rather late hour last night, holding up four fingers to show just how old she’d become today.Happy Birthday, Four-Year-Old
It’s her birthday, and I intend to upload photos from tonight’s much-anticipated party. Till then, here a few from the last couple of years, including one taken today: with birthday cake batter upon cheeks. Fooey was born when our family was transitioning between old-fashioned film and digital, and her babyhood was therefore cheated of in-depth recording. Plus, she was so incredibly cute that no photograph could truly capture her charms: the bald head, the toothless grin, the joyous spirit. She surprised us by arriving fifteen days early; we hadn’t even picked out her first name. She remains a commanding presence in our lives, chatty, vivid, opinionated, creative in her clothing choices, always colourful. She’s spent the last few days announcing, with great seriousness, to anyone who would listen: “It’s almost my birthday.” Yes, it is. Here we are. Happy birthday, youngest daughter. You are loved, loved, loved.Scraping Time
This little fellow is sick. No wonder he was so grumpy around suppertime last night (though he was THIS happy earlier in the day, when he insisted I clip this into his hair). We spent large portions of last night nursing, and just holding him in bed. It’s a reminder of those early infant days, when night-time does not equal sleep-time. He’s napping right now and I’m watching the monitor for rustlings. There he is.
Albus is playing with a transformer, pretending to blow things up. The girls are reading quietly (Apple-Apple is trying out Madeline L’Engle’s A Wrinkle in Time, one of my all-time favourites).
I want to thank everyone who expressed support and interest in the Nicaragua writing project. I’ve had encouraging comments, public and private, from a variety of friends, family, and even my former editor.
Uh oh, there he is again (baby, that is). Better run.
Back again. Thinking about time management … that could be my biggest stumbling-block in writing anything (she says, typing one-handed, feverish babe on hip).
Whole Wheat Rolls
This long weekend, I did some serious baking. We baked bread, made a large batch of a master baking mix (for future biscuits, pancakes, and muffins), and these whole wheat dinner rolls, which could also be used as hamburger buns. They’re so good, I’ve marked the recipe in my book like this: *fabulous! The kids ate three apiece hot out of the oven, and Albus said that if we were selling these, and someone bought one, they would take one bite and tell everyone else to come and try some too. The recipe comes from my MCC More with Less cookbook, and makes four dozen large rolls.
Whole Wheat Rolls
In a large basin, dissolve 4 1/2 teaspoons of yeast in 3/4 cup lukewarm water. Once dissolved (about five minutes), add 3 cups warm water, 1 cup dry milk powder, 1/2 cup oil, 2 eggs, 1/3 cup honey, and 2 teaspoons salt. Have ready 6 cups white flour, 4 cups whole wheat flour. Add 5 cups of flour and beat thoroughly with electric mixer (or by hand). Stir in an additional 3 cups of flour, then knead in the rest (adding more as needed). I use local hard bread flour. Knead till smooth and elastic. Oil dough/bowl, cover, and let rise until doubled (about two hours). Punch down and shape into dinner rolls on greased trays. I placed twelve buns on each tray. Cover, let rise (an hour or two), and bake 20-25 minutes at 375 degrees.
We’ve frozen those we won’t be eating fresh. Enjoy!