This is 40

By the time we reach 40, we have made so many choices in life that this milestone year takes on many different meanings to each and every one of us.

Sadly I’ve seen some of my friend wake up and realize they don’t like the person next to them. I’ve also seen people look around and see they haven’t achieved what they had hoped for at this time.

Happily I’ve also seen people look around and realize they are exactly where they had hoped to be in life.

I consider myself one of the lucky ones. I had no idea I’d be where I am today, and I am very happy that its turned out this way.

But this year is not without some sad realizations about my life. Like my haggard body.

I’ve spend a lot of time in a boot. First my right ankle for a stress fracture, then my left for a broken toe.

Recently I started wearing this…image

There is a tendon on my wrist that pops out so far there is a bump. I was telling my friend Ian about it the other day and he said there is an actual name for it, De Quervain’s Tendinitis, also known as “Mommy Thumb” or “New Mom Syndrome”.

Carrying all these kids around is taking its toll on my body.

The work is very physical at this age. At any given time I could have a fat lip from a baby banging his head against me, or a bump on my head from a flying toy. I always have random bruises I can’t explain.

Lately I’ve been scared to lay on the floor for fear the kids will overtake me.

And sadly, as I grapple with may own fragility, I have a real sense that these little incidents can easily turn into something big that will effect me for months.

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Fresh Picks (Sept 4)

Growing up my mother cooked dinner for us every night. I can remember many of her ‘go to’ dishes, including her fried rice. Sometimes she would serve it with a side of sliced tomato, seasoned simply with salt. The juicy sweetness of the tomato balanced out the dry, savory taste of the rice. When I saw the heirloom tomatoes below, I knew I didn’t want to lose any of it’s character by cooking it. A simply slice and season would do.

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Red Cabbage, Yellow Onions, Lacinato Kale, Heirloom Tomatoes, Arugula, Basil, Scallions, and Chinese Eggplant.

If I felt that way about the Tomatoes, I felt completely oppositely about the Arugula. What would I do with this bitter leaf? I’ve been using a new cookbook lately, inspired by Angelica’s viewing of the documentary “Forks Over Knives”. They published a companion cookbook that hasn’t excited me since Isa Chandra Moskowitz’s Appetite for Reduction. This one is simply called, Forks Over Knives The Cookbook.

In the end I found that you could use Arugula in Pesto. I whizzed it all up, along with the Basil to make two cups of Pesto. I used one cup of the pesto on whole wheat pasta with the Green Beans.

Chinese Eggplant and some of the Scallion were cooked into my favorite Chinese dish, “Yu Shang Qie Zi”, a spicy SiChuan dish. It was like reliving a very fond but different memory from the tomato one. A memory of my days in China. I used to come home after work and pop into my local diner and order this for 8 Kuai (1 US Dollar!). It would last me two nights. Then I’d go back and order one of the other three dishes I knew the Chinese names for. Ben liked this dish so much he asked for it again.image

I braised the red cabbage with red wine and mustard, adding onion, carrot, celery and green apple. Lovely.image

That leaves my Kale. I used it in another Forks Over Knives recipe, “Vegetable White Bean and Hash”. I included, among other things, a sweet potato, white beans. It went great with a poached egg for breakfast.image

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When I Grow Up

Since Jack was born, he always had an obsession with wheels. Cars, monster trucks, trains fill quite a few of our toy bins.

So it makes sense that, whenever you ask him what he wants to be when he grows up, he says “Race car driver!”

Ben’s main obsession for toys are little miniatures. So when I was filling out his homework for the weekend, and one of the questions was, “What do you want to be when you grow up?” I was unsure of his reply.

Ben is always someone that answers everything with certainty, so without any hesitation, he looked me in the eye and said, “Jack.”

I’m pretty sure that goal is unachievable, probably as unachievable as Jack being a race car driver, but it made me wonder what he would be good at.

He can be very creative. And smart. And so inquisitive! I love that he is so happy all the time. But he lives in his own world and refuses to conform to society in any way. Spitting, pushing, running around naked, not getting dressed even though we are trying to take him somewhere fun, and not listening are some of the many problems we face with this small but very strong willed little guy.

It seems to me that the only thing Ben would be good for at this moment is a prisoner of war. If he was holding a secret he didn’t want to tell anyone, there is NOTHING anyone can do to get it about of him.

Same goes for trying to get Ben to do anything you want him to. Good luck with that.

So when I read the next question on the page, “I am a star because…” I knew the answer immediately.

“…no one can break my spirit.”image

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Andrew and Ben’s Visit

This weekend we were very lucky to have Andrew and his son Ben in town from Houston.

As many of you know, Adam and I met at Andrew’s wedding in Jamaica.

His son, Ben is one month younger then our Ben. When you have kids the same age, it really helps keep the friendship close. You can compare notes. And most importantly, you can play date!

They also have another son who stayed back with mommy, Eliot. Eliot is 6 months older than the twins.

So this weekend instead of the usual 5 boys and me, it was 7 boys and me.

What was the best part of the weekend? I think it was different for everyone.

For me it was standing back on the many stroller walks we took through the neighborhood while Andrew, Adam and all the kids raced ahead. I  couldn’t help but giggle as I watched the curious onlooker who were parted by two strollers, a bike, and two men. I could see their eyes wondering what was going on. Andrew and Adam looked like a modern day gay couple with their adopted kids! I only wished we had an Indian or African American friend along to really confuse everyone!

imageI think the our boys really liked having their first sleep over. They all dressed in matching “Jake and the Neverland Pirates” outfits and snuggled into one bed.

Adam reading books before bed.

Adam reading books before bed.

For Ben Wong, I think it was the never ending play date and all the new experiences.image

I’m not sure what Andrew liked best, the afternoon of football watching or all the naughty eating we did.

At Shine. We also hit portillos, homeslice, sweet Mandy bs, and Meli cafe.

At Shine. We also hit portillos, homeslice, sweet Mandy bs, and Meli cafe.

I know Adam’s favorite thing was having all his family and his good friend together, all enjoying themselves in his house. I enjoyed that too.image

Even thought it wasn’t intentional, I can’t help the fact that every time I see Andrew and Karen I’m aware that they are directly responsible for good fortune in my life. Without them, there would be no Adam and there would be no Calisoff clan. And for that, I’m forever grateful.

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Stitches

It was all I could do to stop myself from screaming, “HOW MANY TIMES HAVE I TOLD YOU NOT TO STAND ON THE CHAIRS!!!” when Ben fell yesterday evening from our one of our island high chairs into a kitchen table chair he had set next to it. His chin smashed into the arm rest and as a result, three stitches…

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Fresh Picks (Aug 21)

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This week everything we received was local – Napa Cabbage, Beets, Broccoli, Arugula, Cucumbers, Roma Tomatoes, Onion, Zucchini and Basil.

The Broccoli was steamed right away for the twins. They gobbled it up like it was candy.

The Napa Cabbage was used in an Asian Cole Slaw along with the Cucumbers and some of the basil.

I tried the Arugula under a lentil salad and it was too bitter for my taste. I’m still trying to figure out the best use of this stuff when it comes my way.

The Zucchini was grilled one night, seasoned simply in olive oil, salt and pepper.

Onion was thrown in with the rest of the onions that seem to get used up god knows how. Tonight I reached for one to make Ree Drummand’s Chicken and Noodles. Maybe even this one pictured above.

Beets were roasted and dressed simply with balsamic. These particular beets were pink with white speckles. I love how they deliver different types, the supermarket always carries the standard, dark cherry red variety.

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