Well. THAT hiatus lasted a little longer than I’d intended. Let’s just say that the holidays plus my website kind of going haywire for a bit plus entering my third trimester made for a perfect storm of procrastination. That’s not to say that I haven’t been occupied around here, because when I’ve not been busy pounding Tums from a gallon-sized container while wearing compression socks, I have indeed been writing and cooking and baking, and would you believe that much of it has been of Whole Grain and Greens sort? I know, it’s kind of disappointing–I thought that my sweet tooth might rage again like it did at the end of my first pregnancy, but after a gestational diabetes scare and a general “meh” feeling towards sweets lately, I’m not taking down pounds of Twizzlers at this stage in the game like I did with Little C. (Although, full disclosure, I did eat two spoonfuls of confectioners’ sugar the other day in a fit of “I want something intensely sweet and starchy and oh! Maybe with a hint of chalk”, and it was the best thing ever–Pregnant Lady Bizarro Cravings, I salute you).
So what else have I been doing lately, aside from shoveling powdered sugar into my face straight from the box? Well, bracing for Baby 2.0 big time, for one thing. I’ve been to Ikea and Target about 27 times each in the past two months. I’m not sure how it is for other second time moms, but this time around, I’m focusing on preparing the barracks in such a way that might seem completely trivial from the outset, but as any husband who has lived with a crazy post-partum wife will tell you, sometimes it’s the little things that make all the difference, and those little things are often completely unrelated to the actual baby that’s been birthed.
While I hesitate to call it an all-out phobia, I will say that my, um, reticent nature towards baking with yeast has been well-documented in the past. I know I’m not the only one out there who suffers from this fear, and let’s face it–yeast is a funny thing. I mean, it’s ALIVE, for cry-yi. Unpredictable, with a mind of its own! And how do you choose the right type of yeast? What if you only have active dry and the recipe calls for instant? How can you really know for sure if the dough has doubled? The world could explode with such Oprah-esque Life Questions.
Well. Recently I’ve tried to tackle that fear for good, experimenting with different breads, rolls, even cakes that use yeast as their puffing (and flavor) agent. I’ve been inching closer to becoming One With the Yeast. Baby steps.
I’ll be real–breakfast time is rough around these parts. To be more real–I feel like I’ve been thrown into a flippin’ rodeo ring before I’ve even had a chance to put on a bra. I mean, COME ON.
If you read my last post detailing my growing dependence on coffee, you have at least one part of the puzzle, which is to say it takes me a heck of a long time in the morning to get my brain around the fact that we’re starting a new day. But if you’ve ever been woken up by a small child, you know that it’s the exact opposite in their little brains. I will never understand the sheer volume and quantity of words that come out of Little C’s mouth at 6:00 a.m., half of which are inevitably tied to “Where’s my glitter scarf?” and “What’s for breakfast?”. I-yi-yi, kid, I dunno–the couch, cereal, or something, I guess? Where am I? What day is it?
But occasionally, I don’t need to worry about figuring out breakfast and it is a glorious thing, indeed. Because sometimes, the night before, after the sort of very productive day where I’m so on point post-dinner that I’m actually thinking ahead to the next morning, I pull this recipe out of the arsenal.
A great many of us know the glory of using the slow cooker to assemble dinner at that golden hour of 9 to 10 a.m., when the morning rush has slowed but the rest of the insanity has yet to pick up, and it’s the perfect time to throw some stuff into said slow cooker so that when you’re ready to jump off the roof at 4:30, dinner is already well on its way to being done with no extra effort from you. Lawsie mercy, how I love the slow cooker. And when I figured out that you can use it to make breakfast to defray the morning fogginess as well, it was a pret-ty special discovery.
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