People frequently comment about how much they enjoy reading about my grandchildren. If you are one of those folk, this one’s for you!
On Thursday evening, my telephone rang. Caller ID informed me that my son Adam was on the other end of the line. However, when I answered the call, I heard nothing. Then, in the background, I heard Adam telling someone, “Say ‘Hi, Grammie!’” A little voice promptly obeyed. When I replied, two-year-old Colton began a long spate of words, most of which I didn’t understand. I replied, “I see” (even though I really didn’t), and off he would go again. I caught a few words now and then; words like “Daddy” and “sucker.” Adam and Liam (7) were laughing in the background.
Colton has been talking a whole lot more lately, but I had never heard him say that much all at one time. When he stopped to catch his breath, I asked him what he did that day. Clear as a bell, he answered, “I went to school.” Then he went on to tell me lots more that was indistinguishable. He finally emptied himself of words, turning the phone over to his father. Then Liam had his turn to talk. Before disconnecting, Adam informed me that Colton declared he wanted to see his Grammie, so they did the next best thing and called. I must say that it warmed my heart.
On Friday, I met my other son, Jonathan, and his family for dinner. Vivian (8) and Elijah (3) were coming home with me to spend the night. When we arrived at my house, Vivian put on her pajamas and then helped Elijah get on his, all without being told. Just because they were dressed for bed didn’t mean that Vivian and Elijah were ready to go there. They needed drinks, books read, more drinks, and then Vivian begged me to tell family tales. Just when things would get quiet, Vivian had something else to say. I knew it was way past their bedtime because it was way past mine. I still needed to take my shower and get ready for bed myself.
“I’m taking a quick shower, and I’ll be right back,” I informed the children. While the water was running, I heard them calling me through the door. “I can hear that you’re talking, but I can’t understand what you’re saying. The water is too loud.” I finished my shower. I heard feet making a rapid dash for bed, but a little voice said, “Grammie, if you look under the door, you can see my toes.” Sure enough, when I left the bathroom, there stood Elijah grinning from ear to ear.
Vivian wanted muffins for breakfast the next morning, and I had a new recipe I wanted to try. The three of us worked together to make our morning treat, and we were delighted with the finished products. Cooking with Grammie is something that is par for the course when my grandchildren spend time with me.
By mid-afternoon, Elijah was getting a little crabby. He usually takes a nap, but I knew that wasn’t going to happen. I chose several books and had him sit on my lap. Vivian perched on the arm of my chair, and story time began. Grammie, sleep-deprived from the night before, did okay at first. Then the “afternoon nappies” hit. My words got slower and slower, fading into mumbles as I struggled to keep my eyes open. I turned the page, starting out okay but soon fading again. As I turned another page, Elijah inquired, “Grammie, why are you talking like that?” “Like what?” I asked. “Mmmblllrrrummmvvv…,” he replied. I laughed so hard that I snapped out of my drowsy state and finished the book with no more problems. Soon afterward, Jonathan came to retrieve his children. I hope they enjoyed their visit as much as I enjoyed having them.
February is National Hot Breakfast Month, which is one of the reasons I wanted to make muffins. A friend shared her recipe for Mini Egg Bites. I prepared the other two for my supper one evening, and was pleased with the results.
French Breakfast Muffins
2 cups flour
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg (or use cinnamon)
1 large egg
1 cup plus 2 tablespoons milk
6 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, melted and slightly cooled
Heat oven to 375 degrees. Butter the bottoms (only) of 12 standard-size muffin cups; set pan aside.
Measure flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl; combine with a whisk.
In medium-sized bowl, whisk egg until frothy. Blend in milk, melted butter, and vanilla. Make a well in the dry ingredients; pour in liquid mixture.
Using a wooden spoon, mix batter just until it’s evenly blended. Spoon into muffin cups, filling about two-thirds full.
Bake on center oven rack for 15 minutes. Rotate the pan; bake an additional 5-7 minutes.
(While muffins are baking, combine sugar and cinnamon for topping in a small bowl. Melt butter and transfer to another small bowl.)
Transfer pan to wire rack; cool 5 minutes. Remove muffins from cups.
Before muffins lose their warmth, working one muffin at a time, quickly dip the tops in melted butter, then in the cinnamon and sugar, rolling each muffin in all directions to cover the entire top. Serve immediately.
Makes 12 muffins.
Mini Egg Bites
6 large eggs
1/4 cup milk
2/3 cup sausage or bacon
2/3 cup onion, chopped
2/3 cup shredded cheese (Cheddar or Swiss)
Cook sausage (or bacon) and crumble. Cook onion in small amount of grease left from meat until transparent. Mix eggs, milk, cheese, and meat in measuring cup with spout. Pour into greased mini muffin cups. Bake at 350 degrees for 20 minutes.
Note: May add chopped spinach or a pinch of frozen hash browns before baking.
1 cup salsa, divided
1 cup sour cream
1/2 teaspoon salt
1 teaspoon pepper
1-1/2 cups 4-cheese Mexican blend
Preheat oven to 350 degrees. Grease a 10-inch round pie plate. Spread 1/2 cup salsa over plate bottom. In blender, or with mixer, beat eggs, sour cream, salt, and pepper until frothy. Pour on top of salsa in pie plate. Spread cheese on top. Place in oven and bake 35-40 minutes. When done, it will be slightly brown and pulling away from sides of plate. Let sit 14 minutes before cutting into wedges. Serve with additional salsa on top.
Quick Whipping Cream Biscuits
1/2 cup butter
2 cups self-rising flour
3/4 to 1 cup whipping cream
2 tablespoons butter, melted
Cut 1/2 cup butter into flour with a pastry blender or fork until crumbly. Add whipping cream, stirring just until dry ingredients are moistened.
Turn dough out onto lightly floured surface; knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness. Cut with a 2-inch round cutter; place biscuits on a lightly greased baking sheet.
Bake at 400 degrees for 13 to 15 minutes. Brush biscuits with melted butter.
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