I keep feeling like I'm babysitting.
Pretty soon the grown-ups are going to come home,
write me a check, and send me on my merry way.
Its not that these kids and this kitchen and this husband and this mini-van (oh dear God even the mini-van) and this porch and this calendar don't feel like they're mine. They do. I just don't feel nearly grown-up enough to be given responsibility for them. Not even remotely enough.
Do you think these kids' real parents will mind that I let their son have his toes painted?!
This is what a week here and there of bootcamp will do for siblings.
And the promised Brie with Carmelized Onion Chutney recipe:
When I was pregnant with Sage Eliza, I craved brie. You're not supposed to eat "raw cheese". I simply could.not.help.it. I think I ate at least 8 wheels of it. So I figured out every which way to make it even tastier. This is my all-time fave:
1 medium onion, thinly sliced
2 Tbsp. butter
1/4 c. dried cranberries
1 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
Saute the onion in the butter for 10 minutes. Add the remaining ingredients and turn heat to low, simmering for 5 minutes longer. Warm a small wheel of brie in a 350 degree oven for 5-10 minutes. Pour the onion chutney over it. Serve with cracker bread.
"Thanks Mama, it was tasty!"