Thinking through Toddler-hood

Mom’s Stuff:

Sometimes my brain totally goes into overdrive.  I have a million ideas that I want to write down, and I want to spend hours curled up with books and my notebook, writing everything down, planning out my classroom and just generally thinking.

Just in case you were wondering, that is not compatible with the desires of a toddler.  He wants to run and play.  To be fair, he can entertain himself, but that usually involves some kind of dangerous or destructive activity.

So I’m learning to let my ideas swim around in my head and jotting down notes on scrap paper around the house.  I know someday I’ll have more than enough time to sit and develop my ideas and thoughts and writing.  And I’ll probably miss running around after a footie-pajama-clad kiddo shouting “I’m gonna tickle you” while he squeals in delight.

LP’s Stuff:

Well, I think the G-man and I are pretty screwed at this point.  This week LP practiced and perfected two feats: getting up on the couch by himself and using a footstool/toy drum/anything-around-him to get up and reach the kitchen counter.  While it is exciting and fascinating to watch as he figures out to use things around him as tools, it is less thrilling to watch him reach for the knife that we thought was out of reach.  He is certainly a smart little dude . . . maybe a little too smart.


Last night we had one of LP’s favorite dinners – Udon Noodles with Mushrooms, Kale and Miso (adapted from Veganomicon).  His favorite parts were definitely the noodles and onions, but we also got a few shitakke mushrooms in him (he always makes a funny, but cute, face when he chews them!)

Udon, Mushrooms and Kale in Miso Broth

  • Servings: 4
  • Difficulty: easy
  • Print

5-7 dried shitake mushrooms
7-8 oz package of udon noodles (we use the “fresh” ones, not dried, from the great local Japanese market, Ebisuya)
1 red onion, sliced into thin half-moons
4 cups of chopped kale
1 heaping TB of garlic, minced
1 TB of ginger, minced
1/4 cup light miso
2 cups of water
2 TB of canola or vegetable oil

1. Boil water and pour it over the dried mushrooms. Let them sit for at least 15 minutes, while you prep the rest of the ingredients. When the mushrooms are done, slice them into thin strips.
2. Boil a pot of water and cook the udon for about 4 minutes. Drain and set aside
3. Heal the oil in a saute pan and saute the onions and mushrooms on medium heat for about 5-7 minutes. The onions should just start to get soft.
4. Put in the garlic and ginger and stir for about 1 minute, until fragrant
5. Pour in water and put in miso. Stir until the miso is fully mixed in.
6. Put in the kale and use tongs to stir/flip it around until the kale is wilted (about 5-7 minutes)
7. Put in udon noodles and stir carefully. Let them sit in the broth for 2-3 minutes before serving.
Serve in bowls! Trust me – it seems basic but it is awesome!


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