I'm always mistaken for the nanny & I'm ok with that

This little spiel is sparked by a series of articles I read recently that really hit home and got me thinking about social behavior and manners. 

I'll just blurt it out. My kids don't look anything like me. I am the token Latina from Southern California, and they, while one of them is slightly tanner than the other, they take completely after their Irish father. In other words, they look "white."  Yep. I've said the "w" word! But I felt I had to. 

My first, who also inherited lovely blue eyes, was born in Madrid and my second in London. I will be anecdotal in that I will only mention the most recent occurrence, but similar things have happened to me in Spain, London and California. 

Yesterday, I took my girls to the park where I met a lovely toddler called Hannah. My girls must have spent 30 minutes frolicking about with Hannah. It was getting late and cold and my toddler blurted out "Mami - vamos a casa (mommy let's go home)" and Hannah's father, turned to me stating "That's Spanish for mum. Is she yours?" The next ten minutes were spent, him apologizing for thinking I was the nanny and me explaining the racial makeup of the household. His assumption was based on appearances alone he admitted. 

Now, this is sort of a running joke at home since it happens all of the time. Am I mad? No. Do I think Hannah's father was rude, impolite or lacked tact? No. Of course not. Do I believe his statement was judgmental, racist, or showing a lack of acceptance for mixed families or non-traditional families. No. Not at all.

I do not believe it is outrageous to assume children take after their parents. I do not believe it is outrageous to assume that working parents with small kids often hire nannies. Looking at a map, it is true that people from specific geographic reasons tend to look like each other. We, are all human, and make judgments based on our perceptions and senses. So - I cannot honestly say that his comments bothered me. If anything, I take his comments, as I do with most, as one which highlights how wonderful and unique science and human reproduction is. The science behind genetic makeup is astonishing.

I understand that in the modern world families come in all sorts of shapes and sizes: mixed races; same-sex parents; stepmoms; stepdads; unmarried couples; adopted children; very young parents; older parents. And it is all great. I don't think it is fair to get angry at those who make natural assumptions. They are probably just curious. I don't really buy into the whole "mind your own business" approach. We can't walk around never asking questions or conversing because that is not a world I'd like to live in. We can't always mind our own business. And if I am honest, I am a person that likes to know my neighbors.

I tend to take things with a grain of salt and not sweat the small stuff because as a good friend of mine always reminds me when I get angry, "if you are going to react like that to this, what's going to happen when something really bad happens." Very true.


If you want to read the pieces here they are.
1. http://blogs.babycenter.com/mom_stories/9292011-when-mama-is-mistaken-for-the-nanny/
2. http://edition.cnn.com/2011/OPINION/07/18/arce.latino.mother/
3. http://thestir.cafemom.com/big_kid/123299/assuming_i_am_the_nanny

Apple Pie

I didn't start liking apple pie until I started making my own and I did not start making apple pies until I moved to England where there is a plethora of apple trees, and as a result, a plethora of apples, which I don't like. But anything sweet, I love. 

This apple pie is so richly sweet and absolutely delicious. It is a tough one to execute with kids at your feet because it involves making a pie crust, which is absolutely easy but very messy. I'd recommend having a friend film you because it can get pretty hilarious. 

INGREDIENTS:

PIE CRUST:

2 cups (220 grams) all-purpose flour

5 ounces, or 10 tablespoons (145 grams) unsalted butter

teaspoon of salt

Ice water

PIE FILLING

4 large apples

4 oz (115 grams) unsalted butter

3 tablespoons all-purpose flour

4 oz (115 grams) confectioner's sugar (icing sugar) 

4 oz cup (100 grams) packed light brown sugar (I use muscavado) 

teaspoon salt

1/4 cup (60ml) water

Ground cinnamon, to taste

How to: 

1. Heat oven to 425 degrees F (220 degrees C) 

2. Make pie crust - cut the butter into small pieces. You need to keep them cool so put them back in the fridge. Combine the flour and salt into a large bowl and slowly add 1/3 of the the butter, and using your hands mix in the butter. Keep blending with your hands until you have added all of the butter. Use a tablespoon of ice water at a time, to work it into a nice piece of dough. Cut in half, and form each half into a disc. Wrap one disc in plastic wrap (clingfilm) and refrigerate. Roll out the other disc into a nice round shape and place at the bottom of your pie pan.

3. Peel, core, and cut the apples into small pieces. Wrap the apples pieces in plastic wrap and place in the fridge.

4. In a large saucepan melt butter completely then add the flour and stir well. Add all both sugars, salt & water and bring to a simmer. Stir for about 5 minutes then turn heat to low. 

5. Grab the pie tin (which at this point should be lined with the bottom crust) and toss in your apples. Try to mound them & sprinkle with cinnamon. 

6. Pour the pie filling over the apples. Try to make sure most apples are covered.

7. Roll out the top crust and place over the pie. I seal the top and bottom together with milk. Flute the edges either with your fingers or a fork. 

8. Cut steam slits into the top to look like a cross but they should NOT connect at the middle (OR THE PIE WILL CREATE A CAVE). 

9. Brush a bit of milk over the top & sprinkle with cinnamon and a superfine sugar if you like. 

10. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C, gas stove mark 4), and continue baking for 35 to 45 minutes.

Tips - Apple pies are a bit gooey in the oven, so if there are any spills in the oven try & clean them as soon as pie is done & out. When rolling out the dough for the crust spread flour over your work surface. 

Mint Chocolate Peanut Butter Cups

I was naughty Saturday morning but I really wanted to use up some of the chocolate baking bits in my cupboard. This is not the thing to make if you are wanting to stay away from sweets because they are so good but then again they are so good you have to try it. The best bit is you can make it your own with your favorite sweet ingredients.

This recipe will make 24 pieces & they are each rather large.

Ingredients:

filling
2 oz soft dark sugar
8 oz confectioners sugar (icing sugar)
2 oz soft butter
8 oz peanut butter

topping
7 oz milk chocolate
4 oz dark chocolate
Peppermint extract/flavoring
anything else you'd like to use in it. I used white chocolate flakes and butterscotch chips.

To make the filling, blend all of the ingredients together in a food processor until combined. Don't over mix. The mixture should be somewhere between sandy & smooth. If I am honest, I combined using my hands because I don't have a food processor.

Put cupcake liners in the cupcake tin and distribute the filling mixture evenly in each of them. You should need about a full tablespoon per cupcake. Make sure to pack the filling in tightly to the bottom.

Next, combine the milk chocolate and dark chocolate in a heat proof bowl and melt over a pot of simmering water. Keep mixing. You don't want it to burn. Once melted add a 2 teaspoons of peppermint extract and mix. Spoon the chocolate mixture into the cupcake tins over the peanut butter filling. You want to cover all of the peanut butter but do not want to fill the cupcake liner. You should need about 1 tablespoon of the chocolate mixture per piece.

Place in fridge for 30 minutes to an hour and enjoy with a cup of coffee.

I added a bit of white chocolate to this one 

Cooking With Kids

I've been flooded with emails asking if I really cook my meals and my kid's meals. The answer is yes. I don't buy anything packaged or eat out.

It is a ton of work, takes planning, patience and juggling of the kids' needs. But, it can be done. It's healthier for them. You'll be shocked to know I don't use a microwave either, ever.

This is what I have to work with when I am cooking.

The baby in the spice cupboard. She found a box of knorr & proceeded to place a wrapped cube in her mouth.

A Whole Chicken & Maple Glazed Parsnips (& other vegetables)

Tonight's dinner was sensational. I shocked myself. The girls loved it. I loved it. And the husband ate it cold, he thought it was that good.

So. The easiest thing in the world to roast is a chicken. You basically heat your oven to 190 C (375 F) and cook 20 minutes for every 450 grams (per lb) then add on 10 minutes. I always stuff an onion in the middle before roasting and cover with foil when the chicken is done. It always comes out perfect using this formula.

But the vegetables in this meal were fantastic, especially the parsnips. You must use parsnips. yum.

Ok. You will need parsnips, maple syrup (or golden syrup), butter and hot water. I also used some potatoes and carrots.

1. Peel and cut the parsnips and other vegetables.
2. Place in a pot with water and allow to boil. Let the vegetables boil for 5 minutes. Don't overcook. You don't want them too soft at this point.
3. Remove vegetables from boiling water and drain well.
4. Add 3 tablespoons of butter to a large pan. Once melted add about 8 - 10 tablespoons of maple syrup (or golden syrup) to the butter.
5. Mix in vegetables and cook for 5 minutes. Make sure all vegetables are covered with the syrup.
6. Put vegetables in an oven dish and place in oven at 200 C (390 F) for 35 minutes or until very tender.

note. I just tossed my vegetables in with the chicken for the last 50 minutes at the lower heat of 190 and they came out fantastic too. Cooking is about flexibility. Enjoy.

Ice Cream Cake by Nigella

Cristina's first birthday cake

This, aside from being the easiest cake I have ever made, was also the most delicious thing I have ever made. Absolute luxury with every single bite! I can't take the credit. The concept is really easy. Take a look at the youtube video and play around with ingredients. The butterscotch sauce is a must!

Ice Cream Cake Video by Nigella Lawson  

I can understand why some people choose to never have kids

first born at 11 weeks

I'll be the first to admit it. I, long before I had kids would be the first to judge someone for stating they "never wanted to have any kids." I was convinced they would never feel fulfilled in life and that they possibly needed some sort of counselling.

4,000 nappies later, I have changed my mind. No. I don't mean that I regret having kids. I love them more than anything in the world & I want more. Yes I am broody! I just mean that, yes, I can see why someone would opt not to. And many people don't have any. And many of us are waiting until our careers are so established that we can hire nannies to help carry the workload.

Today, the girls were fantastically well-behaved and they had me in stitches I was laughing so hard but I am still worn off of my feet.  I was up an hour before them to get a run in, but from 7am -7pm it was CONSTANT attention. And during those hours all I managed to do was to meet their daily needs. Nothing else was accomplished.

Young kids rely on you for everything from changing, dressing, feeding, entertaining, educating, fixing, saving, protecting, making pain go away, mediating sibling arguments ... And yes, it can be exhausting, and for me it is exhausting to have someone rely on you for everything when occasionally, all I want to do is sit and have a cup of tea in silence. I will admit that I was not around babies or toddlers much when I was growing up, so I didn't appreciate how much work they would be or how much one could crave adult conversation.

However, I now acknowledge all those who I used to judge for not wanting kids as being well-informed. Ok. Off to try and tidy up ...

Jewelry Tree by Me

The current theme of my life is about re-invention and streamlining, which also means streamlining all of the bits in my life. I never wear any of my fashion or statement jewelry but whenever I am out I wish I would have remembered to put some on. The reason is that while I only have a few pieces, those pieces I own are put away in a very untidy and chaotic manner. I don't even know what I own. As I was clearing out my clothes for donating, I decided enough is enough and set out to tackle the beast. Seen below.

I ran into the garage and found the following items not being used. The lamp doesn't work and the four candle holders I stopped using because I don't like using candles in the house when there are babies around.

I just used string, a needle, buttons, scissors and started decorating the lamp. I wanted to get tons of little areas to stick things on or loop things around. I was not sure where I was going with it and I was prepared to toss it if I failed. But I am very pleased with the result. The best part, it cost me nothing.