I love cooking. If there was a hierarchy of enjoyable activities, my list would have these tied for number one:
- being kissed by my baby
- cuddling with the older kids
- having an “aha!” moment in the classroom
- Playing with the kids
These moments catch my breath and make me realize why I was put on this small, rocky planet.
So, you’d think that I might want to combine some of these activities to make even BETTER activities? Cooking with the kids seems to be a natural fit, right? Well, wrong. When I had kids and became an insta-mom via marriage, I stopped cooking for pleasure and started cooking out of necessity. And I struggled with that. Cooking was no longer a selfish, me-time activity. I tried cooking my normal food for the one and four year old and you know what? They hated it. I went from home made everything to FINE! Here’s mac and cheese! It was a rocky transition. But slowly, slowly, slowly, I taught those kiddos how to eat like humans. Now I can throw some blue cheese in a salad or have chicken and waffles with a honeyed sriracha sauce and they literally want to lick the plate. I am proud of them and me for getting this far. So why haven’t I cooked with the kids more? Part of me still wanted it to be my own, selfish time. Annabel needs to learn to cook, and so will Henry eventually, but I didn’t want to share my time. But slowly slowly, that has changed as well. Annabel won’t be cooking every meal with me, but I am going to set aside two nights a week for her and I to cook together. And I am so excited for that.
Our first true cooking adventure was this week and Annabel and I made sausage french toast roll ups. They were so freaking delicious. If you like sweet and salty flavors in your breakfast line-up, then please try these. They are kid friendly, adult friendly, and quite addicting. Here are the details:
- You need some bread. Any kind of bread.
- You need some breakfast sausage links. Cook them completely.
- You need your basic french toast custard. Eggs, milk, vanilla, pinch of salt, cinnamon, whisked.
- Roll out your bread slices. Make them thinner. How much thinner? I don’t know. I didn’t measure. I also cut off the crusts so that my sausage would roll up nicely into the bread slice.
- Roll your sausages up in your bread slices.
- Dunk your rolled sausages into the egg mixture.
- Fry em up. Roll em around to get all sides browned.
- Top with syrup. I could eat these every day.