It’s mind-boggling how children can go from acting perfectly normal one minute to quite ill the next. When I showed up to get Van from daycare today, he was running around the backyard laughing and kicking a giant orange beach ball. On the ride home he said he wasn’t feeling well and had a “cold in his belly.” Soon after, he just wanted to lie in my bed and have me hold him, which I did for as long as I was able without being completely neglectful of Bowie. The iPad/ Netflix had to take my place so I could corral the baby and make dinner. I’d be lying if I said Van was less content with my replacement.
Thankfully I’d prepped a few ingredients for dinner during my work day so I was still able to throw together a soufflé and salad. The Yogurt and Cheddar Soufflé is quite fallen in the photo below – evenings with one sick child and one cranky child are not ideal for soufflé-making, but it was delicious and satisfying regardless.
This soufflé is from The Nourished Kitchen by Jennifer McGruther. I totally dig this book and consider it somewhat of a simpler, updated version of Sally Fallon’s classic Nourishing Traditions. Anyway, more on all that tomorrow, including the super simple and delicious recipe.
The world is a bit darker when your child is unwell. I’m currently cuddled up in bed next to my sleeping feverish toddler typing this on my phone and ready to close my eyes and pray for an uneventful night.