The morning started off with a musical show. Mr. B is quite the musician, so we definitely have an instrument or two laying around the house. Three guitars, a ukelele, an upright piano, a miniature piano and a triangle were left out in out living room, so those were the instruments of the day.
Before my head exploded from the 345th rendition of Hot Cross Buns, I distracted them with Orange Ginger Muffins that were masquerading as a cake. I can't seem to find my toaster oven muffin pan and I refuse to turn on the regular oven unless it is absolutely necessary. 95* outside + 350* oven inside = one crabby mama.
Our friends asked lots of questions about Little B's new way of eating. They were used to her counting her dairy servings, not going without them. "Is juice diary?" one of them asked and then continued, "I hope not, because that's her very favorite drink." I let them in on Little B's new favorite: chocolate soymilk. They were very excited to try it with lunch, which consisted of yummy whole-wheat pancakes and scrambled eggs.
1 1/2 c. whole wheat flour
3T Milled Flax + 1T water (or 1 egg)
1 c. non-dairy milk of your choice (I used almond)
1T. baking powder
1T. agave nectar (or 1T. honey)
Mix wet ingredients then sift dry ingredients into wet. Mix and let sit for 5-10 minutes. Crank your griddle up to 350*. 1/4 measure makes a decent sized pancake. Flip once when bubbles start popping up to the top. Makes 8 rather non-uniform cakes. Great with a thin layer of natural peanut butter and pure maple syrup.
There was not a "no running" rule, just a "Splash Mama B's Computer and Die" blanket statement. It's funny that in my first grade classroom I work really hard to get kids to frame a rule in the positive - Be kind to others. Stay in your own space. Not so much at home. Enter my classic tag line: