Oldest equation in the book: A toddler fighting naps equals a stressed mom. A day with out naps means that by dinner time my K has turned into a two headed monster. On moment shes playing happily and is politely asking for a tissue but as soon as I say "OK, let me get it" she collapses on the floor screaming that she wants a tissue but refuses to take the one I'm holding for her. Poor kid. By 8 she passed out in my arms and I felt almost as bad as she did. With the time change it seemed like a good night for us to both turn in early. However, I woke up the next morning with no clear sense of time, order or orientation.
I wasn't hungry but K was so out came the frozen waffles and syrup with a glass of milk. Once in the kitchen I had an overwhelming desire to get things done but without needing to cook anything for K or myself I turned to food prep and preservation. Yesterday chopped, boiled, and stored 2 of our pumpkins, destined for frozen puree, but I hadn't done anything with the seeds. I pulled out my Roasted Vegetable Cookbook, my holy guide to oven roasting just about anything, and found the procedure for making pepitas. Mix seeds with oil, salt, and desired seasoning and roast single layered at 300 for 25-30 minutes. I did 2/3 with just salt and the last 3rd sprinkled with paprika. They are cooling in bowls right now and I cant wait to taste them.
Next on my list was to prepare the mix for my favorite fall/winter breakfast treat, pumpkin pancakes. With the pumpkin puree frozen I can pull out a cup at a time as I need it and enjoy this treat all the way 'till Easter, if I have the discipline. The total quantity of dry ingredients was too much to store in any of the glass jars I had on hand so I measured the basics and spices into Ziploc baggies.
Needing to use up the final remnants of my CSA share, a few leeks, potatoes, opinions, and a few little butternut squash, I pulled out my handy cooking magazines of seasons past, mainly last years fall and winter months of Cooking Light and Cooks Illustrated. A winter soup article caught my eye and in it was my answer: French Potage. A basic leek and potato soup that can support variation and manipulation and be on standby to go with other dishes throughout the week. I've started the chopping and peeling and hope to have the pot on the stove and ready for lunch.
The last of my pre-breakfast chores is to prepare and roast up the peanuts that I dug and, based on the quantity decide what to do with them. There are numerous online resources for my peanut endeavor but none take you from digging to final product. Most start with pre-bought raw peanuts from a producer. Now that the oven is free, we'll see how it goes.