Free will and falafel
No more walking from the J-Man so far. No more solo standing from TK either. Both are just fine.
Since they are picking up sign so quickly, Abbie started teaching them “please” to go along with “more.” Never too early to start–they can do the sign, but as to whether they understand what it means…it’s a pretty abstract concept.
We also started the “pick-up game” between last bottle and storytime. Not to early to start that either!
Bathtime had become a bit too stressful with all three in the tub simultaneously. Both Jamie and Audrey stand up in the tub, which endangers both themselves and their siblings. They all love the bath, though–Audrey has started putting her face in the water without any prompting.
In the same vein as not trying to use judgmental language in describing personality (people keep asking me, “Which one is the bossy one?” The true answer is that all of them exhibit “bossy” tendencies sometimes…), people often also use predictive language with observations about our kids. As in, “Audrey puts her face in the water already? Oh, future swimmer!” Or, “Jamie likes drumming? He’s going to be a percussionist like his dad!” And on.
I hate this, even as I caught myself making similar innocuous statements when they were smaller (“Kick like a soccer player!”). They are going to encounter so much labeling from their peers and others. They are free to be whoever they want to become.
In other news, they really like falafel. I was experiencing some food-related stress, in trying to figure out what they like and don’t like on a given day (cucumbers not even touched one day, devoured by Theresa two days later…). Falafel seems to be a hit, and is relatively mess-free. I’ll be making a large batch to take with us on our cross-country flight, along with broccoli and other favorites that won’t stain clothing like the cherries and plums they love.
adapted from a recipe Maya gave me a long time ago
- 4 cups cooked chickpeas or 2 15-oz cans chickpeas, drained
- 1 cup dry breadcrumbs
- 2 garlic cloves, crushed
- 1 small onion, chopped
- 2 eggs, lightly beaten
- 2 Tbsp. tahini
- 1/4 cup loosely packed fresh parsley, chopped
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. baking powder
- black pepper to taste
- pinch cayenne pepper
- Put all ingredients in a food processor and process until smooth. (You can mash with a potato masher for a chunkier texture.) Cover and refrigerate for at least 2 hours.
- Dough may be super-sticky. If so, you can add more breadcrumbs or flour so it doesn’t stick to your hands.
- Shape chilled dough into 1 1/2-inch sized balls and flatten into patties (about 1/2 inch thick). Warm olive or peanut oil over medium heat in a skillet. Fry falafel 3 minutes per side or until golden brown.
- Serve in pita pockets with lettuce and tzatziki, or over mixed greens with Greek dressing. Yum!