Oh, how I love being the Mother of children who cook! Its so rewarding to hear my three grown kids discussing the various ways to prepare incredibly healthy foods! All of them buy local, sustainable, GMO free organic foods whenever they can. All three of them cook those foods and eat them with great pleasure and an awareness of the health benefits of what they are consuming.
I’m so proud of them!
In fact, I’m so proud of them that when I realized that both of my sons would be heading home this weekend to complete their tax forms, I decided that I should probably cook something local, organic, sustainable and wicked delicious. So I defrosted a big pork roast, from a farm about 5 miles away. As a fairly recent convert to fresh, organic pork, all I can tell you is YUMMMMMMMM. Yum, Yum, super yum, holy yummification factor, wow, YUM. I love these fresh pork roasts. So. Much.
And I decided that I should also roast up a big pan of local, delicious, fresh veggies. Like the red onion, the fingerling potatoes and the crisp fresh carrots that I got from our local food source last month.
But I also decided to add a big pile of brussel sprouts to the roasting pan. Because my son Matt told me a couple of weeks ago that he “loves all of the brassicas”.
Yep. The little boy who wouldn’t eat a grilled cheese unless it was served on a glass plate and cut on the diagonal, that little boy, “loves all of the brassicas.” The child who refused to eat green beans or fresh tomato, that boy has grown up to be the king of roasted parsnips, brussel sprouts and cabbages.
So I tossed a huge pile of wonderful veggies in olive oil and flavored salt. I added some herbs from last summer’s garden, and popped it all into the oven with the incredible roast.
And everyone came for dinner. My daughter and her husband and our beautiful baby Ellie, and both of our sons. All gathered in the house for a wonderful dinner, for laughter and music and good conversation.
It was just what this Momma needed! Nothing is sweeter than seeing my children together, seeing them happy, seeing them with the baby. My heart was full to bursting!
And after they left, and the table was all cleaned up, Paul and I went out onto the deck, to relax in our hot tub. We gazed at the beautiful stars, and listened to the wind in the pines. We talked softly about how blessed we feel to have such happy and loving young adults as our children. We soaked in the hot water, feeling our muscles relax and our minds fill with peace.
And we stepped out of the hot water, and into the warmth of our home.
Where we were greeted by the lingering dirty diaper smell of roasted brassicas on the air. We looked at each other, our noses wrinkled. “What the?????” Paul asked. I hurriedly lit a lilac scented candle and opened the kitchen window.
I know that no matter what I do to counteract it, we will smell the uniquely sulphurous aroma of roasted sprouts all night. There will be no escape.
My only hope is that as I come awake at 3 AM to the unpleasant reek, I will roll over and murmur to myself, “I love having kids who can cook.”
Next time I’m going to make some frozen corn.