chard
Yesterday — that’s Monday, for those of you keeping track, the day I normally put up my ingredient post — we were busy. I taught a holiday baking class in the evening, so the morning was filled with spicy ginger cookies, puffy sugar cookies, pumpkin pie, and cinnamon rolls. We started planning and growing excited about our trip to Tucson next week. We tried out a few new recipes. The kitchen needed yet another clean sweep.
Oh, and there is always this cookbook we are writing, with an increasingly closer, terrifying looming deadline of December 31st.
Gulp.
But mostly, we were busy with this.
Yesterday afternoon, Little Bean lay on her papa’s chest, with me pumping her legs up and down. We were listening to They Might Be Giants’ “Istanbul/Constantinople.” All three of us love that song. With all the bouncy boisterousness that song deserves, the Chef and I helped Little Bean to dance. She jumped up and down on her papa’s belly, kicked her feet, and swayed her head. Mostly, she grinned, her wide open mouth as big as a watermelon grin. The more we danced her, the more she smiled. About halfway through the song, she joined that gorgeous grin with the rapid-fire increase in babbling she has been doing this week.
Suddenly, she was giggling.
She had her first giggle at seven weeks, in the middle of an EEG. But it was an isolated sound, almost a fake laugh, a burst-out “Ha!” She has given us those numbers of times, but never when we expected it. Yesterday, however, she was clearly in joy, and she let the little squeaky giggles go.
We burst into giggles too. She stopped and stared at us, and started laughing harder.
Somehow, I didn’t get the post done, the one I had planned to write about chard.
So I’ll leave it to you fine people to fill in the blanks, while I go back to making Little Bean dance.
Chard. Talk amongst yourselves.