I’d like to confess that I’m a bit addicted to pinterest. I will just assume that some of you may be as well, partly because it makes me feel as though I’m in good company. It actually is a blessing, this thing called pinterest. It allows this mom brain of mine to flex it’s muscles and remember that I am a woman of many interests. I spend my time dabbling in photography, art, and beauty (hah, as if I have time for beauty) categories. I’m not going to lie though, most of my pins are kitchen related. One huge problem; so many tempting recipes containing dairy, dairy dairy!! Which my youngest is still not allowed to have due to food allergies. Luckily, I am ambitious and I do my best to make adaptations for dairy, egg and nut free.
Yesterday I received some very wonderful news. My son can now eat eggs! For now, we are only trying out goodies that have eggs baked into them and create a crumb. If he still tests negative in 6 months we can try a whole egg. The only bad news is that he was further tested for nuts and we found that he’s very allergic to almost all nuts! Yikes! But I’m hoping he’ll eventually outgrow these like he’s outgrown the egg allergy.
Do you ever just have one of those days? Days where nothing goes right, where you burn things that aren’t supposed to be burnt? Where you don’t cook a custard long enough for it to set? Then the custard flows out of the bottom of the tart pan and onto every shelf in your refrigerator? Hmmm…No? Well, yesterday was certainly one of those days for me.
I think it’s hardly a coincidence that my first post falls during National Chocolate Chip Cookie week. It’s really a symbol of American home life. Even if your mother never made you a chocolate chip cookie you can’t help but feel full of homey comfort as soon as you’ve taken a bite. I’ve yet to meet someone who doesn’t like a chocolate chip cookie. My husband, who has absolutely NO sweet tooth, can often be found in the corners of our kitchen shoving them down at a disturbing pace.