This conversation ensues between 4-25 times a day at my house:
Spud: Stuk-un. Stuk-un!
Me: The construction?
Spud: smiles Digg-e
Me: With the digger.
Me: And the bulldozer.
Spud: looks worried Raw-rah
Me: AND the roller!
When I get home from work, this conversation nearly always happens:
Spud: Doh-do! pointing
Me: Your stroller!
Spud: Doh-do! Stuk-un!
Me: You want to go see the construction in your stoller?
Spud: valiantly attempts to get into our non-climb-up-friendly stroller
Me: ok, we can go for a walk to see the construction.
Which is supplemented this week with:
Me: But remember, they have finished! So there are no more machines there, they have all gone to new places to do construction. (a very sad development for our household)
Yesterday I was supposed to make cauliflower and chickpea curry for dinner when I got home, but I didn’t want curry and Spud wanted to go see the newly paved ex-construction site. So we wandered off for a happy twenty minutes or so, in which we saw two planes, a small front-loader, a large forklift, three blue cars, two squirrels, and a crow that obligingly cawed back at Spud.
So here is a recipe for a relatively quick summer salad, making use of random things we had in the fridge. Spud friendly, both for allergens, and for him being willing to eat half his body weight in it.
Prep time: 10-30 minutes depending on success of independent play. Cook time: 25 min.
1 cauliflower, roughly chopped
4 ears of corn, shucked
1 zucchini, quartered lengthwise and sliced
1/4 red onion, diced very small
1 can chickpeas, rinsed
1 can black beans, rinsed
Handful of parsley and basil from the garden
1 – preheat the oven to 400 F. Dump the cauliflower on a baking tray, slop some olive oil on it, and stir the cauliflower around to coat. Bake for 20 minutes, stirring/flipping halfway through.
2 – boil water in a large pot. Boil the corn for 4 minutes. Bonus points if you can stick the zucchini in a steamer above the corn water. If you can’t, toss the chopped zucchini in a bowl, add some water, put a plate over it, and steam in the microwave for 4 minutes on high.
3 – Allow corn and zucchini to cool somewhat while you read a book about mice and cookies. Slice the corn off the cobs once cool enough to handle.
4 – Dump chickpeas, black beans, red onion, zucchini, and corn in a large bowl. The cauliflower is probably still cooking. Send one tall and one small person out to get garden herbs and eat garden-ripe tomatoes while you wash up the surprising number of pans and pots this ad-hoc recipe has generated.
5 – Wash and chop parsley and basil while cauliflower cools. Eat the garden ripe tomato that was brought inside for you. Combine parsley and basil with olive oil, balsamic, and mustard for a dressing.
6 – Toss everything together in large bowl. Call everyone to dinner.
7 – Wash a few more things while a diaper is changed.
8 – Serve and enjoy!