i'm going out of my mind wanting to visit my sis like, yesterday. gah! i can't wait! we're hopefully going down to the ol' geneseo the first weekend in december, if all goes according to plan.
not much to report here, lately. i have to bring the boobla into the midwives today for a visit that's going to result in major dramas. when babies are born they have their feet pricked to get blood for a series of metabolic tests that are mandated by the government (i think). checking for thyroid issues, etc. anyway, we had it done at the hospital but the lab just called and said they got insufficient amounts of blood!!! so now the little guy has to go in and get his foot pricked again. he's also started doing this thing where he cries himself hoarse if he's upset and we're not giving him what he wants. such dramas!!! luckily for us, the boobla has kind of a low voice. so it's not as brain-melting as other newborn cries. the roomie noticed it, too - and she sees a s**t f**k load more babies than i do, so i know now it wasn't all in my head. anyway, low voice is a blessing because he's been a bit of a fussy bo bussy lately.
last night was supposed to be my triumphant return to the wednesday night class...but i ditched and used the boobla as an excuse. heehee. i just felt that staying home and working on my paper on constitutional barriers to senate reform would be a much more quality use of my time. so instead of course, i procrastinated by working on a kitchen design in ikea. which i then accidentally ERASED like a loser. so frustrating.
dinner on monday was whole wheat fusilli with pancetta, fennel, onions, and grated parm, which we had with caesar salad:
i'm feeling very overwhelmed by the rapidly approaching holiday season right now. we haven't even finished planting all our spring bulbs yet! and we haven't raked any leaves. every time we set out to do it, we put it off, and then it rains and gets bitterly cold. rain + bitter cold are not conducive conditions for leaf wrangling. we have to put up our lights and get a tree and trim said tree and our weekends are RAMMED! i feel like we don't have a free moment, let alone finding time to carve out to write 2 assignments, 1 research paper proposal, a research paper presentation, AND the research paper itself. ugh. i just made myself sick to the stomach. i've only got one batch of cookie dough balled up and ready to go in the freezer - i've got to do a lot more. i keep reminding myself that it'll be easier this year because i'm not working, but being chained to the boob and watching after the little guy IS work and it's harder work, too. it's non-stop! at least with my job, when i come home, i leave work there. i don't have work following me around and screaming its guts out.
we've started on the cloth diapers. so far, so good. we had a bit of a learning curve with learning the right fold to avoid a**plosions, but it seems to be working okay. because the cloth doesn't wick away the moisture and because master T sleeps long hours at night and we don't want him a) stewing in his own urine/feces and b) waking up because of said stewing; we're doing disposables at night. i've heard that things become considerably more crazy once they start eating solid food. the breast milk poops are like nothing, really.
i better get down to business. tonight i'm supposed to meet up with H and baby D to check out the leslieville holiday wanderlust. basically, a bunch of the shops on queen east offer deals and have special promotions and throw open their doors and serve mulled apple cider and have fun stuff for you to check out. i think it should be really fun.
next blog post should feature some book reviews and hopefully more progress made on my schooling. *gulp*
semolina gnocchi gratin
2 c. milk (or a mix of milk and water)
1 t. salt
1/2 c. semolina
1/4 c. grated parmesan cheese
2 T. unsalted butter
- bring milk, salt, and semolina to a boil in a medium saucepan. reduce heat and whisk/stir semolina until it becomes quite thick, about 5 minutes on medium-low.
- pour the semolina mixture into a greased 8" square baking pan and put it in the fridge to cool and firm up (about 1 hour)
- invert the baking pan and cut the semolina cake into squares (i used a round cutter just to be fancy)
- lay the squares in a buttered gratin dish, overlapping slightly
- sprinkle with the grated parm and dot with the butter
- bake it in a 425F oven for about 30 minutes or until the top is nicely golden brown.
this makes a great base for a lot of different things. you could do the veggie ragout route like i did, but it would also be tasty as a base for a bolognese, or any thick meat sauce, or as a side for grilled meats or a braise like osso buco. to make a semolina gnocchi souffle, i would add about 2 eggs to the semolina mixture, just after it thickens in the pot and before you pour it into the baking pan. the eggs should make the semolina puff up a bit.
- butter a shallow gratin dish