My big girl is a bit anxious. Her tummy has been hurting her most of the time, and it just seems like the stresses of the world are getting under her skin. We can’t quite seem to figure out how to ease her mind and her belly. Or maybe she’s allergic to something? It’s all a bit of a mystery. It’s been weighing on me, I must admit.
And there’s something else, too. The other day, she looked in the mirror and said, “My legs are fat.” This has started a whirlwind of questions- why does my belly stick out? Why is Auntie Maia so skinny? (she’s ten, and tall and willowy like her dad) and many more. Turns out a few boys on the playground told her she was fat.
And boom. Is that all my hard work out the window? I’ve always said that one of my prime goals as a mom is to raise girls who feel good in their bodies. And I’m really working on it. But what about the rest of the world? Can I put a sign on my children that says “If you make one comment on my child’s body, I will personally kick your ass”?
We’re working on finding the right answers to the questions.
“Everybody comes in different shapes, and they’re all beautiful. “
“We eat wonderful healthy food, and this helps our bodies to be just the right shape.”
And it seems most importantly, “I love you.”
And what does all of this have to do with popovers? Not so much. But I’m feeling a little helpless, and you know how it eases my soul to pass along a recipe.
This is my old tried and true popover recipe, from the original Moosewood. The illustrious Adrienne Kane just posted a fruit popover recipe, and I have to say that in all of my years of making hundreds of popovers, it has never occurred to me to stick a berry in there. But what a good idea. These will be gorgeous when you open the oven, but they fall quickly. Don’t worry about it, they’re fabulous no matter what their shape is.
Custardy Popovers (with blueberries)
Adapted from The Moosewood Cookbook by Mollie Katzen
1 cup milk
1 cup all purpose flour
3 T butter, melted
1 T sugar
1 cup frozen blueberries (or fresh, or any other berry for that matter)
Preheat the oven to 375. Put a muffin tin in the oven.
Beat together the milk and eggs and sugar. Mix in the flour. The batter will be lumpy. When the oven is hot, take the muffin pan out. Pour the melted butter into each muffin cup, and smear a bit on the parts in between the cups. Pour the batter evenly into each cup (approx. 2/3 full). Divide the berries into the cups, putting a small handful into each cup over the batter. Back into the oven the tin goes.
This is the most important part. DO NOT OPEN THE OVEN! Bake for 25 minutes. Then open the oven. Dance around because of the simplicity and wonderfulness of the popover. Or watch your kids dance around while you drink coffee. Eat while hot.
Makes 12 popovers.Tweet This