I've got to be honest--I've been drooping a little here at the end of Week Three. The avalanche of move-related paperwork, chores, and general bureaucracy that must be contended with shows no signs of abating; I've got a work deadline in three days; I haven't seen the sun in about six days; and DP left town on Friday for an extended overseas trip. Oh, and I think Miss B's coming down with something.
But, lest I get bogged down in gloom and self-pity, I'm trying to generate a little perspective and positive thinking: to remember that we've got jobs, money in the bank, food on the table, and a roof over our heads. That, even if germs come with the territory, Miss B's first week at her new school went reassuringly well. That even if the sky is grey, it's still light at 5:30 pm. That DP might be out of town for a few weeks, but he works with people who have to do the same for a year or more at a stretch.
Then I focus on one of the things that I do have some control over: food. And, as ever when I'm looking for some comfort, make something involving apples.
Perspective pancake pile dessert
As usual, today I made a half-batch of Sunday-morning pancakes for Miss B and me. With no DP to eat his share, we had some extra. So I stored them in the fridge, layered with sheets of baking parchment and wrapped in foil, and tonight I had a second serving--for dessert. With apples.
1 Granny Smith apple
2 Tbsp butter
Peel, core, and thinly slice the apple. Heat 1 Tbsp of butter in a frying pan until just starting to sizzle. Add half the apples in a single layer. Sprinkle with cinnamon sugar and cook for about 3 minutes. Turn apples, and add more cinnamon sugar. When softened and slightly caramelized on the edges, remove from pan. Repeat with remaining 1 Tbsp of butter and apples. When all apples are cooked, briefly heat pancakes in pan, sprinkling with cinnamon sugar if desired.
Try to get all fancy with your plating, even though you're the only one that's eating it.