It seems impossible to even think… but after all that comes with school and life, I might be creeping toward some sort of finish line.
I am a person who finds validation in finish lines. I love the feeling that comes with finishing a long and tedious race. But as I said… to even think about it seems a little delusional. I don’t want to get too comfortable in the triumph. Because if there is anything I have learned, it is that the triumph of finishing is fleeting. And finishing one long and tedious race often promises another. And another. And another…
. . .
My husband and I had to make an out-of-town trip on my son’s second birthday. We packed him a little over-night bag and left him with my parents. And while we were gone for just a 24 hour period, it seemed like he grew up a little. When we came to pick up his wired little body from my parent’s house, and he didn’t seem to have missed us in the least, the stunning realization hit: he turned 2 without us.
. . .
There is this illustrated bedtime book we often read about a baby girl with tussley black hair whose parents are going about the bedtime routine. The little girl is putty in their hands… through clean-up time and bath-time and snuggle-time and book-time and finally, sleep-time. And the whole dang time the parents are smiling at their toddler. They seem totally engaged – as if nothing more is on their minds than giving her tender loving care. And, I know it’s dumb, but I often feel very envious of those illustrated people. I want so badly to align with the idealistic image of a contented and controlled parent. I want so badly to arrive at the end of each day and have nothing more on my mind than enjoying the company of my family.
And I can’t stop feeling in awe of my 2 year old son. That he didn’t need me there to hold his warm little hand for the transition.
. . .
To celebrate our son’s birthday, the three of us went out last night for cheap spring rolls. To follow, we went to see the downtown lights display.
Today, after his nap, my son and I are making a little birthday cake. There will be finely ground graham crackers, cinnamon and lots of brown sugar. There will probably also be some confusion and spilt buttermilk and broken eggs. Either way, I am going to try and breathe easily about it. Because whether or not I am exhausting an old race or beginning a new one, whether I am thinking about a million things at once or able to zero-in, I am going to breathe. Because my son is healthy, and loving, and 2. And there is a lot to be thankful for in that.
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I thought you could all use a recipe for a little something for a holiday party. I love this recipe because there is a) no butter, b) no corn syrup, c) no refined sugar and d) is still perfectly addicting and delicious. Also, I often detect a funny artificial flavor with many homemade caramel corn recipes, and I really don’t know why that is. But let it be known, this recipe is perfect. It is quite sweet given the amount of maple syrup. Yet, with its hint of natural peanut butter and sea salt it tastes like real food – not just candy. You could easily play-up this recipe by adding ¾ a cup of peanuts, toasted almonds, coconut or a combination of all three. Due to the lack of corn syrup as a preservative, I would recommend keeping this popcorn refrigerated until serving-time. This keeps it fresh and crisp.
Once again, from Cookie and Kate
Popped popcorn, yields about 6 cups
- ⅓ cup popcorn kernels
- 1 Tablespoon extra-virgin coconut oil or extra-virgin olive oil
Maple caramel corn
- 6 cups popped popcorn
- ½ cup real maple syrup
- 3 Tablespoons natural peanut butter or nut butter of choice
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon sea salt, plus more for sprinkling
- ¼ teaspoon cinnamon, plus more for sprinkling
Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
To pop the popcorn, place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.
Cook over medium heat, shaking the pot occasionally. Crack the lid just a bit so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn your bowl, taking care not to pour in any unpopped kernels at the bottom of the pot. If necessary, pick out any unpopped kernels that made it into the bowl with a spoon.
To make the caramel sauce, in a small, heavy bottomed pot, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.
Add the nut butter, vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended. Drizzle the mixture over the popcorn and toss with a rubber spatula or big spoon until well mixed. Pour the popcorn on the parchment-covered baking sheet and arrange it in a single layer.
Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes. Remove from oven and sprinkle with additional cinnamon and salt, to taste. The popcorn will continue to crisp up as it cools. Once it’s cool, break the popcorn into pieces and serve.