The last 6 weeks have been a doozy and a half in which my children decided that I didn’t need to sleep. I guess they figured that I’m old and I can sleep when I’m dead…
It all started when we took an incredible trip to Israel. It really was amazing – we spent time with my 92 year old grandmother, frolicked on the beach, ate delicious food and spent lots of quality time with family. However, I am super sensitive to jetlag. Ahem, that means I get it and I get it BAD.
The flight to Israel was (only!) 10.5 hours. I was super scared of it because it was a day flight that I was taking alone with two children. Frankly, it wasn’t too bad! All I can say is, “THANK GOODNESS FOR THE IPAD!!!!” The two of them somehow managed to keep quiet for a really long time. They each took an hour and a half catnap, so I got to close my eyes for 20 minutes. Then we landed at 9am Israel time. Yes, I got 20 minutes of sleep that “night.” Then, the jetlag set in and I couldn’t get myself to sleep, even though I was exhausted. So, I walked around in a haze for the first week. Finally, at the beginning of the second week, my body started to adjust and I started to feel human again.
That’s when Anya took matters into her own hands. Sleep? For mommy? No way!
She decided to potty train herself (with MAJOR objections from me). Oh, and she figured out how to climb out of her crib, simultaneously. Guess what? She would climb out, come and knock on my door and tell me that she had to go peepee. She refused to go next door to her grandparents so that I could sleep. No, why tell the people who are already awake when Mommy’s door is closed and her room is dark and she’s SLEEPING??? I’m sorry, do I seem agitated? Oh, yeah, that’s right. I AM.
So, this happens. And then we head back home. Another awesome flight – 12 hours this time. Again, the girls were great and even slept 7 hours. I got a lovely 3 hour nap on that leg. Then we were back, and I had jetlag ALL OVER again. We landed on a Friday morning, which meant I got to spend a whole weekend with my adorable and wonderfully jetlagged daughters, while the baby was potty training herself and I felt like I was going to die. Monday couldn’t get here fast enough!
Monday morning, I dropped them off at school and took a deeeeeeeeeeeep breath. It was the first time I had more than 3 hours apart from the girls in nearly a month! Unfortunately, that was a short week due to Thanksgiving…Another looooooong weekend. The holiday was really lovely, though. But, the fog was hitting me hard. I got to a point where I actually asked my husband if I had given birth unknowingly. It really felt like that horrible daze of the first month of a baby’s life where everything is a big blur of fatigue.
Meanwhile, Anya was ramping up the potty training. She was wearing undies during the day, but pull-ups at night. Just when I thought we had gotten over the hump and that there was a light at the end of the tunnel, the baby decided that she no longer wanted to pee in her pull-ups. She started getting up several times a night to go to the bathroom. NOT COOL.
Yes, I am grateful that she potty trained herself. Yes, I am thrilled that at not yet 2 and a half, I no longer have to buy diapers. Yes, it’s all wel and good EXCEPT THAT I HAVEN’T HAD A DECENT NIGHT OF SLEEP IN WEEKS!!!!!!!!!
It doesn’t even end there…She was finally getting down to two wake-ups a night when she got sick. High fever for four days. No other symptoms. Just one hot bebe. Of course, that made it impossible for her to sleep. More sleep disruptions…she’d wake up crying, the big kid would then wake up. I thought I was getting punked. They woke me up every 45 minutes two nights in a row.
This Monday, I hit my breaking point. The baby was healthy, but I was a mess. I was the most unhappy camper you’ve ever seen. I think I went through a whole range of emotions and turned into the demon from the exorcist.
So, what did I do? I made quiche. Yup, totally irrational. But, it was satisfying to make something pretty and delicious. See?
It was also super yummy to nosh on all day and night! I devoured it less than 15 hours after it came out of the oven.
Somewhere between my insane behavior and the talks we had with the girls, something sunk in. The last two nights have been wonderful. I have only had to get up ONCE with the bebe to go to the bathroom and they actually leave us alone until 7am! They’re up at 6:20am, but play by themselves in their rooms. There’s nothing more luxurious than lounging in my warm comfy, cozy bed for a few minutes in the morning, listening to the girls play gently together…Actually, the only thing that would really elevate it to the next level? If I had some of this quiche to nibble on to get my day started!!!
Want some quiche? Make it! Here’s the recipe:
1 ½ cups all purpose flour
8 tbsp butter, chilled and cubed
1 large egg yolk
3 tbsp water
¼ cup Parmesan
1 onion (your choice, but I like Vidalia), finely chopped
14 oz mushrooms, sliced (I like to use a mix of shiitake, cremini, oyster)
2 tbsp olive oil
1 garlic clove, minced
1 bunch scallions, chopped
4 tbsp grated Parmesan
4 large eggs, lightly beaten
2/3 cup heavy cream
2/3 cup whole milk
Salt and pepper
1) Make the dough: pulse the flour and butter in a food processor until the mixture looks like crumbs. Add the Parmesan. Mix the yolk and water in a separate bowl. Add the flour mixture to the yolk. Knead into a dough. Gather in a disk and wrap in plastic wrap. Refrigerate for 30 minutes (or leave it overnight if making the quiche the next day). Lightly flour your surface and roll out the dough to 1/8 in thick. Line a 9 inch tart pan with the dough. Trim the excess. Refrigerate for 30 minutes.
2) Preheat the oven to 375 degrees. Prick the dough with a fork and line with parchment paper and beans. Bake for 15 minutes. Remove the parchment paper and beans and bake another 10 minutes, or until golden brown.
3) Cook the onions in the olive oil over medium heat until softened. Add the mushrooms and garlic and cook for another 5 minutes. Spoon the mixture into the crust. Sprinkle with scallions and Parmesan.
4) Make the custard: whisk together the eggs, cream, milk and season with salt and pepper. Pour into the crust, over the mushroom mixture.
5) Bake for 25-30 minutes or until golden and set.