LittleJudeonFood

One kid's adventures in gastronomy


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Lazy Sunday

It used to be that I ate an egg for breakfast every morning. Then it was smoothies. And now it’s oatmeal. Because my oatmeal takes about half an hour to cook, Mama usually makes a big batch one day so that it’s ready for me to eat on the other days. She tried something new today, though: baked oatmeal.

A friend of Mama’s told her about a delicious oatmeal she made with bananas and blueberries and she shared the recipe. Because I was still sleeping when Mama made it, I can only report on how delicious it is. But Mama said it was supereasy. It was sweet from maple syrup and the fruit, and very hearty. We agree that we might try it without walnuts next time, and this morning Mama dolloped some banana yogurt on it for me. What a treat!

Mama says if you want to make this the night before, you can pull together the wet ingredients in one bowl and the dry in another, but don’t mix them, or the oats will absorb all the liquid before it has a chance to bake in the morning. Sorry, not much of a shortcut here, but just think of how yummy the house smelled as it baked while Mama was wrangling yours truly. And I can eat it for breakfast tomorrow, and the next day, and the next…

I really REALLY like oatmeal, and this one is fantastic.

I really REALLY like oatmeal, and this one is fantastic.

Then for lunch, we made an old standby: egg salad. I helped Mama crack and peel the boiled eggs, then I mashed them with a fork. After we mixed together the mayo, mustard, vinegar (which I tasted straight from the bottle), dill, salt, and capers, we did something very important: we tasted it to see whether it needed anything. “More capers!” I said. (It’s true. I really did.) So Mama obliged, and we ate the egg salad on toasted English muffins. Well, I ate most of mine. But I picked out all the capers.

Yes, I'm still in my jammies. The title of this post is "Lazy Sunday" for a reason.

Yes, I’m still in my jammies. The title of this post is “Lazy Sunday” for a reason.

Love, Jude


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Call me Cool Hand Jude

Ever since I was about 9 months old, I’ve eaten a farm-fresh egg for breakfast. It started out as a soft-boiled egg yolk, and now it’s a nice scrambled egg that I can feed myself. Sometimes Mama puts cheese on it, sometimes even salsa (¿huevos rancheros, anyone?). Mama’s eggs are my favorite because she makes them soft and fluffy. She says the secret is taking them out of the pan before they’re fully cooked.

This morning I didn’t feel like eating my egg (though the dog sure appreciated it), so Mama decided on eggs for lunch. And this time, she did something I’ve never seen before. She put them in a pot of water and put them on the stove. Once the water started boiling, she turned off the heat, covered the pot, and let them sit about 10 minutes. Then she ran the eggs under cold water in the sink.

Then Mama showed me how to crack ’em: She knocked one on the counter, rolled it under her palm, then peeled the shell right off! Needless to say, I was hooked on this whole cracking business. We peeled four eggs, and then Mama mashed them with a fork. She added some mayonnaise (she told me I was too young for the homemade kind) and Dijon mustard, a splash of vinegar, salt, pepper, and capers. She had her “egg salad” on toast, but I liked it right off the spoon. Good show, Mama.

Love, Jude

I love eggs so much I couldn’t wait for them to be mashed.

Egg Salad*

4 hard-boiled eggs, mashed
1/4 cup mayonnaise
1 tsp Dijon mustard
Splash of vinegar
Salt & pepper, to taste
Capers (optional)
Dill (optional)

Mix the eggs, mayo, mustard, vinegar, and salt and pepper in a bowl and mash until well combined. Stir in the capers and/or dill, if using. Serve on bread or toast.

*Note: These amounts are approximate. Start small and taste as you go! The result should be creamy and hold together.