Saturday, September 19, 2009

Growing pains

My little man is heading toward three years old next month and is having serious growing pains. Despite being completely potty trained since February, he has decided he wants to wear diapers again. When we talk about his birthday party, he tells us he doesn't want to grow up. When someone mentions what a big boy he is, he says he wants to stay little forever. When did my son turn into Peter Pan? I thought this was't supposed to happen until his was a bit older.

I have to admit I'm stumped as to exactly how to respond. Consider it a phase and let him play baby? I'm hestitant. He was almost completely weaned at two years old when I was laid off from my full-time job. Let's just say he is still nursing late at night and at naptime almost a year later.

My mild-mannered, polite, and pleasant little boy has also gotten terribly grumpy, contradictory, inconsolable, mercurial and stressed out. Are these the "terrible twos" and how long are they supposed to last? I don't know if I'll still be standing when it's all said and done. Hell, I don't know if the house will still be standing when it's all said and done.

In sweeter news, there is at least one thing that has brought a big smile to my honeybear's face. A serendipitous dessert that disappeared in two days--a record for us, I believe.

What we're calling Black Forest Pear Tart is the perfect way to use up those almost-too-far-gone pears. It has the silkiest milk-less "custard" that slurps up the succulent fruit juices as the tart bakes, infusing the whole mess with the scent of sweet pear. For a cobbled-together recipe, it caught us completely off guard with it's wicked deliciousness.

Black Forest Pear Tart

1 all-butter crust (see Getting Crafty post from January)
5 bosc pears
1 cup blackberries
2/3 cup sugar
2 tablespoons lemon juice
2 egg, beaten
1 teaspoon almond extract

Preheat oven to 350 degrees F. Roll out your crust and lay into tart or pie plate, trimming any overhang and crimping the edge. Slice the pears and arrange in the bottom of the crust. Scatter the blackberries atop the pears. Mix the sugar, lemon juice, eggs and almond extract in a small bowl with a wisk to combine. Pour evenly over the fruit and pop in the oven for 50-60 minutes until the "custard" is set, the fruit is tender and the crust is golden brown. Let cool on a rack (if you can resist). Cut and serve when the tart still has a breath of the oven on it--a touch warm.

Wednesday, September 16, 2009


Three apples up on top...

Sort of...

Making music...

Looking goblinish in his "Davie Bowie" mask....


Skivvy swimming...