When we lived in California, Maggie & Bjørn had a good buddy named Joey who was right between them in age. The three would often have playdates together where they would play a game Joey had invented that resembled a cross between Dungeons & Dragons and a Pokemon quest. Since moving back to New York, my two have shared the "Imagination" game with all their new friends to great success. (more…)
I have no idea where the time has gone. Really, it’s just flown past me in a blur of moments. So much so that I’m quite speechless over this milestone.
My darling Maggie is ten today.
To celebrate, she had three friends over for a sleepover last night. They chattered, and giggled, and whispered until two in the morning. They composed songs about young love (!!), and played hide and seek. They played truth without the dare because dares are so embarrassing.
They ate home made pizzas of their own designs, and Petit Fours of Maggie’s.
Our version of Petit Fours is very easy; I just chilled a devil’s food cake long enough that it was firm enough to cut smoothly. Cut out heart shapes with a cookie cutter (and made cake balls with the left-overs), then we drizzled icing and sprinkled our decorations. I love easy.
Earlier this week I set out to make a batch of crepes for the kids’ breakfast. When Tor saw what I was up to he let out a primal roar: "MY DO IT!!!" OK by me! He did all the measuring & mixing. Momma cracked the eggs & did the stove-top work. Everyone was happy, even though the crepes did not last long 
RECIPE: enough for about 10 medium-to-large crepes
[adapted from Basic Crepes on AllRecipes.com]
DIRECTIONS
In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine. Add the salt
and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat (I use a low-sided cast iron pan & it works beautifully). Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each crepe. Tilt the pan with a circular motion so that the batter
coats the surface evenly.It’s important to swirl your batter around right away, so it doesn’t clump up … you want your crepes to be very thin).
Cook the crepe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula, turn and cook the other side. Serve hot.
TOPPINGS
Add whatever you fancy! We’re big fans of Nutella, sugar, & jams, though not all together!
While I was on conference calls all this afternoon, Tomas was at our little beach with the kids and some dear friends who were out for a quick visit. I can not even begin to tell you how happy it made me to see the big bucket of clams they brought home with such unprecedented pride
Now I just need to decide if these will be barbecued, steamed, or consumed raw with vinegar and shallots.
Life is very good.
We went to a lovely birthday party in Brooklyn a couple weeks ago for a pair of the sweetest five-year-old twins you’re ever likely to meet. Instead of a big production of a cake, their mom made these scrumptious cupcakes and let the girls do all their own decorating with sprinkles, jelly beans, and gummy bears. Tomas and the twins’ dad (with some help from Bjørn, too) carried the platters full of cupcakes from their apartment to the park and every single person they passed — literally, every single person — commented on how delicious they looked. The girls were so proud!
My friend also made these daisy crowns, which the girls refused to wear, but I had to share here because they were so lovely. Simply constructed, by winding florist’s tape from stem to stem.
Sometimes you need to hear a complete stranger state the obvious.
Maggie & her friends share some of their favorites!
