We’re quite the pair, my little munchkin and I. He has, apparently, inherited my “I hate naps” trait, which leads to a bit of a tricky day trying to get things done with him in tow. The few times he does nap I catch up on the computer, or I spend it knitting (I have a sweet little Gramps cardigan in the works for him for next winter), or other things that are difficult with a baby. But most days I’m toting him around with me. Upstairs to play while I put away laundry or clean the bedrooms. In the home office/craft room when I need something from there. And, of course, in the kitchen to cook and bake.
I know, ultimately, every room he’s in is interesting – every day there’s new items and sounds he’s noticing. But the kitchen… the kitchen is my favorite place to be with him. The kitchen is where we can go from fussy baby to completely content. He loves to watch me move around the room, opening and closing things, banging spoons on the pots and pans, running the mixer or kneading bread dough. The kitchen is my happy place – watching a few ingredients come together to make something amazingly delicious is like magic. If there’s one thing I hope to pass on to him, it would be a love of the kitchen. Even if all he ever makes is boxed mac and cheese in his adult life (though I really hope he makes more than that. Please, universe, let him be a better cook than that!), I want him to have fond memories of time in the kitchen with his mama. Kneading bread, making jam, canning salsa, etc.
Today I made a double batch of these coconut breakfast bars. I made them last week but didn’t like all that honey in there, so this week I used less. I also skipped the coconut milk and just used water, mostly because I didn’t feel like messing with trying to thaw some coconut milk for it. I’m still not sure I really love these bars, and I feel like they’re missing something, so perhaps next time I’ll make some major modifications to tweak them more for my tastes.
