We have lately entered the phase that I assume is a rite of passage for all parents, where at least part of our dinner a couple times a week is “whatever our toddler didn’t eat.” (This is especially because one of his favorite new phrases is “No-no,” which he uses often and with delight.) All things considered, it’s actually a fortunate turn of events for us, given that the things we feed B3–like, say, actual fresh veggies–tend to be way healthier than what we usually put in our bellies, and more often than not, happen to be pretty tasty, too. If you’re wondering if I ate more of Luke’s food than he did last weekend, I admit nothing.
As it turns out, one of the happier features of law school and, now, law firm life is the dependable occurrence of free lunches at least once a week–whether for a talk, or a deposition, or just inexplicably placed in a breakroom and abandoned for three hours (that’s okay, I’ll still eat it). As someone who will happily consume anything that’s offered to me for free, I am a big fan of this, and I have hardly met a catered work lunch that I did not like. (Which is a good thing, since I’ve been seeing a little bit more of work lately than I have for awhile!) That said, it makes for an extra delightful surprise when, in the vast landscape of half-sandwich platters, there manages to appear something new that I like so much that, free of the confines of fluorescent lights and conference rooms, I’d still happily search out on my own dime.
Today is the very last day of B2’s trip to Korea! For the last week, B2 has been taking depositions in Seoul and we odd-numbered bowls have been fending for ourselves in a papa-less wilderness. For me this has meant subsisting solely on the weird-but-maybe-balanced diet of roasted Brassicas (of which B2 is not fond), ramen, and gigantic M&M pancakes. For B3, it has meant having to suffer through my far poorer renditions of daddy’s lullabies. As much as I like M&M pancakes, it is difficult to tell which one of us is more excited that my husband is on his way to LAX right now.
The calendar tells me that it has been more than one month since I was last here, which feels both much shorter and much longer than the reality (as always seems to be the case). The biggest event of the last month for us, though, is definitely this: We are now officially the proud parents of a bona fide, honest-to-goodness toddling toddler. Our little man can walk! A few weekends ago, B3 graduated from his half-lunging, half-toppling three-step walk to teetering halfway across the room on his own, and in the last few days he’s been making his way around the entire apartment–usually with both fists up, his belly stuck out, eyes opened as wide as they will go, and mouth open in a grin like a manic puppy. It is the craziest thing. If someone could bottle up the giddiness you get from looking up to see your previously quadripedaling baby suddenly wobbling towards you on his two feet, no one would ever have a bad day again.
We are in the midst of a thoroughly January state of affairs: We got home on New Year’s Eve from our trip to see B2’s parents in Honolulu, where I was lazier, more relaxed, and more rested than a parent with a toddler has any right to be (God bless grandmas), and in the midst of our post-Hawaii gloom, were all promptly felled by the Great California Flu of 2018. Well, more accurately, I was felled by the Great California Flu of 2018, B2 was mildly sick, and B3 was sick for exactly one night before bouncing back to his same exuberant self, charging around the house while casting me mystified looks and wondering why his mom was being such a baby.
Bowl #2 and I first discovered cold brew coffee a little over a year ago. In the midst of an epic New York heat wave (in the midst of an un-air-conditioned apartment), we thought it was nothing short of magic. Just coffee grounds, water, and time, and not only do you get to skip boiling water, waiting for coffee to cool, fiddling with coffee ice cubes — but you get a sweetly aromatic brew, full of previously unsung flavor notes, and completely different from the bitter, toasty coffee from drip machines. (If you couldn’t guess, I’m a fan.)
So when the lovely ladies at Verily Magazine asked me what I thought of a doing a cold brew affogato, I was all on board. Traditionally, affogato is served with hot espresso, but I get a little freaked every time that everything’s going to melt and end up eating the entire dessert with a mild sense of panic (casual). So I love the idea of serving it with coffee that’s already cold, and even more with cold brew, since I find it to be noticeably sweeter than regular coffee, with a hint of chocolate depending on the grounds you use. If that’s not asking to be combined with ice cream, I don’t know what is.
You can find my take on how to make cold brew concentrate and cold brew affogato here. Happy Friday! Wishing you all the loveliest weekend ahead.
Spicy ahi poke is perhaps my greatest love in the food world. First introduced to me when I visited Bowl #2’s family in Hawaii, poke is pretty much just fresh chunks of tuna marinated in soy sauce and other ingredients. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing of its utter perfection (I just describe it as bliss). The standard version is one marinated in soy sauce, sesame oil, and a few other ingredients, whereas our personal favorite is a slightly unhealthier, spicy mayo-based kind that we usually get from Foodland, a Hawaii supermarket chain. This particular kind was part 2 of the Hawaiian birthday feast (part 1 is here), and here is the stunningly simple recipe for how to make it!