Today is the start of our kids’ spring break, which goes for one week and one day.
This means that while the rest of you are gearing up for sleeping in on the couch, the TV remote in one hand and a fridge in the other, us moms are hunkering down for a marathon.
Also, we’ll have a house full of wanderers and vagabonds coming through, both of which are as fun as pirates but with less weapons, so I’m taking a good hard look at the kitchen this morning.
The kitchen is ground zero. It’s the place where all life decisions are made, where everyone ends up at a party, where plots are hatched.
I’m pretty sure President Obama argues with his daughters over a blueberry muffin in the White House kitchen.
“No,” he says as an aide brushes crumbs from his red tie, “until your grades are up, there won’t be any school dances in your future,” he scoops some Ovaltine into a glass, “And why do you girls wait until the last minute to bring me all these field trip papers to sign?” another aide shows him the calendar, “Which one of you volunteered me to send in three dozen cookies for the bake sale? The ambassador from Thailand is coming today. When am I supposed to do all this?”
Well, I’m sure Michelle stepped in, but it’s not like she doesn’t have stuff to do, too.
My list is straightforward: a gallon of milk per day in the fridge, leaving enough space for orange juice, string cheese, four dozen eggs, a 2# bag of baby carrots that no one will touch, and more tortillas than you can understand because we do burritos instead of PB&J around here.
Pantry stocked with cans of refried beans, spaghetti parts, sprouted potatoes, and cans of soup.
Cupboards topped off with Costco sized boxes of Ritz crackers, Honey Bunches of Oats, pancake mix and syrup. Microwave popcorn and liters of soda: check.
Freezers (yes, two): pepperonchi pizzas, ice cream, veggie packs, a turkey that was “a good deal” last November and we won’t eat until this October, and pie crusts.
Because life’s too short.
Some day I will be a gourmet chef. I will be able to make stuff that grown-ups eat.
But this (once more) is not that day.
My boys do all of the eating around here and they don’t bother tasting it, heck, they don’t even care if it’s got glass shards in the sauce, so long as it’s edible and goes down quick.
I watched a seagull once, on a pier in Santa Barbara, pull a fried chicken leg bone out of a trashcan and proceed to swallow it.
Slowly but surely, that thing went down its throat and…into what? Into where?
I had absolutely no plans to stick around and see what came out the other side.
But it sums up my kitchen action pretty well.
I have just enough energy to buy some bananas and make a batch of cookies.
Cookies are my kryptonite, depending on the flavor, so I rarely make them.
But this is go time. A girl needs her strength, right?
Fast, easy, and coconut heaven.
Thank you to my girlfriend Carol for the recipe, and you’re welcome.
Place rack in upper 1/3 of your oven and preheat to 325*
Place parchment paper on a cookie sheet
Stir together with a fork:
2/3 C sweetened condensed milk (most of a 14 oz can)
1 large egg white
1 1/2 tsp vanilla
Then add in and mix:
3 1/2 C flaked/shredded sweetened coconut
Plop about a tablespoon at a time onto the parchment paper, with your fork. This isn’t rocket science.
Bake 20-25 minutes until lightly toasted, depending on your oven.
Start peeking at them around 18 minutes if you’re like me and have oven conspiracy theories.
Cookies need to cool before you peel them from the paper.
If these last a whole day in your house, you win. Store them airtight.
So not happening here….