Last night, I took my son out in the snow for the first time this year. When I set his booted feet down in a freshly fallen blanket, he stood there, frozen, with a worried look on his face. “I stuuuuuck…” He said nervously, raising his arms to be carried out of what he possibly assumed would cement him there forever.
Once I gently eased him into walking in the snow himself, he reminded me much of Bambi. He raised his feet high with each step. He looked around, memorized by the glistening trail of footprints as we made our way through the yard.
Suddenly, he pulled off his mittens, stuck his hands directly into the fluff and threw it in the air. A look of exuberance lifted from his small, rosy face. And then, as I imagined, he panicked. He held his hands out to me and said, “hot!”.
I quickly came to his rescue. Cupping my hands around his, I breathed until the snow melted.
It was a simple moment. But one I wanted to remember it.
I decided to record the endeavor in my son’s baby book. That night, after my son went to bed, I slid his baby book out from the book shelf, brushed off the dust with a few good swipes and opened it in search of a page to record something like “reactions to new discoveries”.
Much to my horror, bleak pages with blank lines danced before my eyes. It turns out that I was supposed to be recording a lot of what has been going on in the past 6 months…
Milestones such as getting his last tooth is a date that has been forgotten. There have been funny translations (“poot” for “poop”, “lelele” for “elephant”), first sentences (“That’s a mama whale! That’s a baby whale!” or… “Iroh eat the apple”) cute grammatical errors (“It’s a pink” instead of “It’s pink”), first time counting (“2…..4….”), color matching and singing his ABC’s (“A,C,D,D,D,”) have come and gone without being recorded.
I could no longer tell you how old my son was when he first tried to put his shirt on by himself. The exact date he decided that he was capable of brushing his own teeth (he decided, meaning, I still wish he would let us do it… but that ship has long sailed). I can’t remember if it was last week for the month before when he started noticing when my fingers covered the pictures of his books (and pushing them out of the way in annoyance). I don’t even know how tall he was at his 18 month doctor’s appointment.
Upon realizing this frightful reality – this act of pure negligence – I spent the next lamenting hour tossing and turning in bed. What kind of mother with only one child forgets to record the first time her toddler brushed the dogs teeth with Daddy’s toothbrush?
Today, I am trying to sort through these forgotten milestones and rekindle the hope to ever becoming an adequate parent. I am referring to my digital albums (which I might say are very organized, month by month) for guidance. And in doing so, I stumbled across pictures from a weekend not long ago when we made this amazing cornbread.
It only seems appropriate to dig out a cornbread recipe on a day like this – when the snow has collected in thick blankets over the trees and is illuminating your whole house with the brightest of light.
This recipe has all kinds of good things in it: chia seeds, corn flour, quinoa and parsley… Its tastes amazing as a side to any warm soup or on its own with a slice of sharp cheddar for a snack. We personally recommend it with my husband’s wildly spicy chili after a night of being “stuck” in the snow.
Quinoa Cornbread with Parsley
Yield 12 muffins
Adapted from My New Roots
Remember to rinse your quinoa. Without this step, your quinoa will taste very bitter. I simply drain mine over a fine mesh strainer with a coffee filter inside. I run waster over it until the water runs through clear, swirling it around ever so often (picture above shows this). Also, if you do not have corn flour, spelt or whole wheat flour will substitute nicely. However, it will no longer be gluten-free.
- 1/4 cup corn meal
- 1 cup corn flour
- 1 cup cooked quinoa
- 1 Tablespoon baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. sea salt
- 1 cup milk, dairy free works fine
- 3 Tablespoons chia seeds + 9 Tablespoons water
- 1/4 cup olive oil
- 1 Tablespoon honey or agave
- 1/2 cup parsley leaves, chopped
Preheat oven to 400. Put 12 muffin liners in a cupcake pan.
Mix chia seeds and water in a small bowl and set aside.
In a large bowl, sift dry ingredients together. Add the cooked quinoa.
Check the chia gel to make sure it is thick a gloppy (it should take 15 minutes or so to obtain the right consistency). In a separate bowl, whisk wet ingredients together, including the chia gel.
Add the wet to the dry and combine in as few strokes as possible. Fold in the parlsley.
Spoon batter in to muffins cups and bake until the edges are golden brown and they pass the toothpick test, about 15-20 minutes