The weekend was a busy one in the kitchen. Saturday morning, Blueberry Muffins were the recipe of the day and without hesitation, Connor went straight to work pulling ingredients from fridge and cupboard, and equipment from all places. There comes a point when I have to wonder, what does he need from me? He is so at ease moving about the kitchen, reading the recipes and cruising through the steps without question or concern.
I see now, that its in the little things. HOW do you turn on and preheat an oven to 350? This is the way to turn on the stove so that the pilot lights and you dont blow up the house. Yes, I can reach inside the oven and pull out the muffin pan. Yes, cream cheese is difficult to blend with fresh herbs if its not room temperature. I become a technical consultant to many minor tasks when cooking with my son. Or.... I become the grunt that gets the "boring" or dirty tasks that get left behind.
Chef barks out orders and I hop-to-it. Get a fork, wash a bowl, pick out the egg shell. Whatever it is, its my part and I do it willingly. I dont want to disappoint The Chef.
For their parts, the muffins were great. I must say, I am not a fan of muffins. This comes from 13 years of daycare in my home. Muffins were the breakfast enemy with their crumbly mess and bites of paper in the mouth, not to mention that the tops are the only part eaten and the rest was dog treat or trash. Messy.... Icky. This was not my experience with Connors muffins. They were quite moist and flavorful, bursting with fresh blueberries. Sweet and delicious with the added surprise of a small amout of sugar sprinkled on the tops so it added a fun cruchy top. He has renewed my love of warm muffins.
Sunday's Cheese and Herb Omelet was a fun excursion into the perfect flip. This seems to be the fear of many when making omelets. How to get the egg cooked enough yet remain moist. Then comes the signature flip to create that beautiful half-moon shape. I don't know about you, but I hold my breath every time, afraid I'm going to tear it or turn it into scrambled mess. This is a skill that cant be taught. It can only be learned through practice. DONE. First time, second and third... each one done like a pro and looked even better than the picture in the cookbook. He amazes me. I have to believe its the lack of fear of making a mistake that allows Connor to approach it like he would putting on his shoes. Its something you just DO. No biggie.
Fresh basil and cream cheese were a wonderfully delicious, aromatic and light flavor to start the morning and I was in heaven as we ate as a family a wonderful Sunday breakfast. One thing I can certainly say is happening with this process.... it definitely is bringing us all together. Funny how food does that!
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