Anniversary menu :)

For our anniversary, Michael surprised me with a night at the Carnegie House. We had an 8pm dinner reservation, and the suite on the top floor for the night. We woke up to the first real snow of the season – making it a truly perfect night.

The real star of the show, though, was the food!  Here’s what we ate:

In the lounge area we had apéritifs, amuse-bouche of creamed cauliflower soup with a swirl of red pepper cream, and mandarin orange salad. Then, our wine selections (an Oregon Pino Noir for me and a Merlot for Michael).

At our private table we had a rustic rosemary bread with olive oil for dipping (which had cloves of roasted garlic in it), followed by our salads (mine: roasted beet salad with chèvre and fennel; Mike’s: Caesar made tableside). Next they served the entrees (mine: butternut squash ravioli in a brown-butter sage sauce with roasted hazelnuts, served in a roasted acorn squash; Mike’s: penne pasta with roasted red pepper, tomatoes, spinach, olives, and pine nuts in a white wine and garlic sauce), and finally a dessert of crème brûlée for me and key lime pie for Michael, with port and espresso…

Not to mention the champagne with chocolate truffles waiting in our room when we got back.

I’m still full from it all – and it was SO worth it. I’d point anyone to the Carnegie House for a special occasion. Just be sure you have money to spend, because for the State College area the prices are steep – probably the steepest. I can’t think of a restaurant of its equal – not the Gamble Mill, not Zola’s, not Alto. It was fantastic!

Gratitude

Note: I’m posting all entries related to this project at The Grateful Life. Content will be over on the other blog. Keep checking here for the recipes, news, poetry, and musings you’re used to from me 🙂

I normally spurn the rash of promises, commitments, and resolutions floating around near the end of a calendar year, but this year I’m doing something different. I’m making a promise to myself – a resolution for the new year. 2012 will be a year of gratitude.

I’ve been inspired in recent months by two things. First, the book “356 Thank Yous” by John Kralik. Kralik documents his year of trying to write a thank-you note every day for one year. He doesn’t quite make his specific goal, but the change he goes through as a person is inspiring. Second, a relationship advice book that I found sitting in a window seat at a coffee shop. I flipped through it while drinking my machiato, and the very first exercise was  called “The Appreciation Station.” Nevermind the cheesey title – the exercise was great. The instructions were simple: tack two pieces of paper up in your home. On them, you each write something you’re grateful for or appreciate about your mate, every day for a week.

The final inspiration is something that I did for Michael. I set about making a list of what I love and am grateful for about him. I wrote down 130 things that I love about him…so I wrote them on gift tags and hung them from our Christmas tree for him to find.

All of these essentially revolve around the same concept: that in deliberately seeking out something to be thankful for, you can manifest a more positive and grateful existence. Be it with your mate, or on your own, the very act of moving through your day with an eye toward those things you are grateful for necessarily shifts your outlook. In other words, it is forced positivity.

Negative thinking is easy to lapse into, and it’s hard to recognize without taking a step back. It is a simple choice, to look at something positively or negatively. For example – this morning I was peeved that I had to wake up before Mattie did, gulp down cold coffee, and go to work. Instead, I could have been glad that he was sleeping so well, grateful for any coffee at all, and thankful for the fact that I HAVE a job when so many are desperate for work.

I realize that I am a blessed person, but it is a distant and academic knowing. I don’t feel it. I focus on flaws, faults, shortcomings, lackings, and difficulties so much that I miss the real luck and blessings that I am surrounded with.

Every day, for one year, I will find something to be grateful for and write about it. I’m going to try and put them all on this blog (mostly because the public accountability will help me stick to it), but when we’re traveling or extremely busy I may jot them down in my journal and repost when I get a chance.

I invite you to join me! It doesn’t have to be public (but it might be great to get a bunch of us doing this), but this year, try to find something you’re grateful for every day. If you have more than one thing in a day, the more the merrier! Send me a blog address if you’re putting something online, I’d love to read it.

Much love,

Lauren

Brown Butter Cookies

Some day, if you’re very lucky, I might post the Kolachi cinnamon bun/sticky bun/cinnamon roll recipe…

But not yet. Today, brown butter cookies. If you’re making them for more than your own little family, I’d suggest doubling the recipe, or even tripling it.

I wish you could smell these

Browned butter cookies are kind of the Holy Grail of holiday cookies. They may not look as colorful or shiny as some of the others, but it would be a horrible mistake to pass them up.

(For those Indiana Jones fans, please do not carry the analogy further than this. You will not turn to dust if you choose a different cookie.)

Yield: Makes 16.

Prep Time: 30 minutes

Total Time: 50 minutes

Ingredients:

3/4 Cups (1 1/2 Sticks) salted butter
1/2 Cup dark brown sugar
1 Teaspoon pure vanilla extract
1 1/3 Cups all-purpose flour
Raw sugar, for coating cookies (or any other large grained sugar, like turbinado or demerara)

NOTE: If you use unsalted butter, add 1/4 Teaspoon of salt to the dough.

Making Brown Butter

There’s really no trick to making brown butter. It’s a lot easier than you might think considering how delicious it is. Basically, just add your butter to a small saucepan.

Salted butter is good for this - as is Earth Balance

Then place the pan over medium-low heat until it melts. Stir the butter and after a few minutes it will start to foam and then the milk solids will sink to the bottom. Keep stirring or swirling your pan and eventually the butter will start to turn a light brown and give off a very delicious, nutty aroma.

That means it’s done.

Really the only way you can mess this up is to overcook it and turn your brown butter black. I actually think I overcooked mine a bit for this recipe because I was watching an eleven-month-old and not watching my butter. Go figure.

A shade too dark, but still delicious

Cool the butter

Once you have your brown butter, pour it into a dish (above) and store it in the fridge for about an hour. You want it to be chilled and almost solid before continuing with the recipe.

It’s okay if it’s a little liquid still, but it should be cold before you make the cookie dough.

Annoying but important step!

Making the Dough

Once your butter is cool, add it to a bowl along with your brown sugar. Don’t worry about the tiny particles of milk solids. You can add those also. They won’t hurt a soul. Cream the butter and sugar together – shouldn’t take more than 3 or 4 minutes to achieve a light and airy texture.

Then add your vanilla and slowly incorporate your flour. This isn’t a very wet dough, but that’s okay.

I think you could just scoop these on a baking sheet by rounded teaspoon or tablespoon and bake them without a problem, but if you want to take it to the next level, lay out all your dough on some wax paper and wrap the wax paper around the dough, then press down to form a cylinder.

You can make your cylinder whatever size you want. The smaller you want your cookies, the narrower your cylinder should be. Mine was probably about 1 1/2 to 2 inches in diameter.

Next, sprinkle down a good amount of raw sugar (or any very grainy sugar…you could even use colored sugar if food coloring is okay with you and you’re looking to go festive). Roll your dough log around in the sugar until it’s well coated.

At this point you can wrap your dough up in the wax paper and stick it in the fridge for a few days without a problem, or freeze it for a few weeks.

When you are ready to bake, just take it out and slice off as many cookies as you need.

Baking the cookies

Before baking, I like to sprinkle a bit more of the sugar on top of the cookies, which just gives them a little more texture and sweetness.

Bake them on an ungreased baking sheet in a preheated 350 degree oven for 10-12 minutes, until the edges are slightly dark.

The final cookie is light and flaky and melts in your mouth – think of it as an improved shortbread!

Creamy Onion Tart

For the tart:
1 large white onion, very thinly sliced
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
3/4 cup whole milk, warmed
1/3 cup heavy cream, warmed
2 large eggs, lightly beaten
Freshly grated nutmeg, to taste
1/2 recipe pâte brise (below), blind-baked

Pâte brise (enough for 2 8-inch crusts):
1 3/4 cups all-purpose flour, plus more as needed
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, preferably cultured, cut up and chilled
2 tablespoons plus 1 teaspoon vegetable shortening, chilled
1 large egg

To prepare the crust:

1. In a mixer fitted with the paddle attachment, mix the flour, salt, butter and shortening on low speed until crumbly. With the machine running, add 2 tablespoons cold water and the egg. Beat just until the dough comes together in large clumps.

2. Divide the dough in half and press each half into a 1-inch-thick round disc. Wrap each tightly in plastic and refrigerate until firm, at least 1 hour or up to 3 days; let stand at room temperature for 15 minutes before rolling. Alternatively, the dough can be frozen for up to 1 month; thaw in the refrigerator overnight.

3. For each crust, on a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 10-inch round. Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, pressing the dough gently against the bottom and up the sides. If necessary, trim the edges against the rim.

4. Line the dough with foil, then fill with dried beans or pie weights. Freeze overnight, or until very hard.

5. To blind-bake a tart shell, preheat oven to 375 degrees.

6. Bake the frozen crust until the edges are set, about 20 minutes. Remove the foil and beans. Poke holes all over the bottom of the crust with a fork, then return to the oven. Bake until the bottom is set and the crust is blond, about 8 minutes. Let cool in the pan on a rack.

To make the tart:

1. Preheat oven to 325 degrees. In a large skillet, combine the onion, 2 tablespoons of the butter and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and pale gold, about 25 minutes.

2. In a large saucepan, melt the remaining 2 tablespoons butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally.

3. Whisk in the eggs, a little at a time, until well incorporated and smooth. Stir in the onion, then season to taste with salt, pepper and nutmeg. Transfer the mixture to the tart shell, spreading it in an even layer.

4. Bake until the tart is golden brown and a knife inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 20 minutes. Unmold and serve warm.

Yield: 6 servings.

Butternut Squash Bake

This is delicious! It takes the place of candied sweet potatoes in a holiday meal, or disguises a healthy vegetable enough that almost anyone will eat it (and ask for seconds).

Michael loves this for breakfast, and it’s a great way to use butternut squash if you have some but don’t know what to do with it. This year we got over 30lbs from the Penn State farms – nice, organic squash from Michael’s class – so I’ve been using it in everything.

NB: The topping is a loose approximation…you can use any crunchy cereal. Try Rice Krispies, Grape Nuts, any flake cereal that can maintain some crunch…play around! This time I used Honey Bunches of Oats, which I toasted lightly before adding the melted butter. If you’re a topping person (like I am – the topping is usually the best part of any dish!) double the amounts for the topping – it’s not a precise science, here 🙂

Ingredients:

  • 1/3 cup butter, softened
  • 3/4 cup sugar (I use half brown sugar and half granulated, but you could do all of either – it depends on what you like!)
  • 2 eggs
  • 5 oz milk/cream/evaporated milk
  • 1 teaspoon vanilla extract
  • 2 cups mashed cooked butternut squash
    TOPPING:
  • 1/2 cup crisp cereal
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 3 tablespoons butter, melted

Directions:

[To cook the squash: Halve two medium butternut squashes. Scoop out the seeds, and peel the skin off. Cut off the tough ends. Cut squash into evenly sized pieces, and put in boiling water. Boil for 12 minutes, drain, and puree using an immersion blender.]

  • In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
  • Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set.
  • In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.

Scalloped Sweet Potatoes

I made the recipe as I’m printing it once, and the next time I used a smidge of nutritional yeast with the flour and didn’t bother with the bacon. Both times it was delicious! Enjoy 🙂

Crispy, gooey goodness - perfect for fall and winter

 

Ingredients:

  • 2 pounds Sweet Potatoes
  • 4 strips Morningstar Farms Veggie Bacon
  • 1 whole Onion, Chopped
  • 2-½ Tablespoons All-purpose Flour
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 2 cups Milk (I used almond milk, but you could use regular milk or even cream if you’re brave and looking for a heart attack…)
  • 1-¼ cup Grated Parmesan Cheese

Directions:

Potluck tip: if prepared in advance, bake as directed, cover and refrigerate for up to one day. Reheat at 325 degrees for 15 minutes covered, then remove cover and continue heating until warm.

Our sweet potatoes came from the farmer's market by the Gamble Mill in Bellefonte - sold by the grower

1. Preheat oven to 325 degrees. Peel potatoes; cut into 1/4 inch slices. Place potatoes in a large pot of boiling water. Cook for 5-10 minutes or until just tender. Drain well and set aside.

2. Meanwhile, cook bacon in butter in a large skillet over medium-high heat until crisp. Crumble and set aside.

Am I the only one who would eat caramelized onions by themselves!?

3. Add chopped onion to remaining bacon butter and cook until tender. Stir in flour over low heat and cook to a paste. Add salt and pepper. Add milk and cook until mixture thickens slightly.

4. Arrange half of the sweet potatoes in the bottom of an 11×7 inch baking dish. Sprinkle on half of the crumbled bacon. Pour on half of the milk mixture. Arrange remaining potatoes, sprinkle with remaining bacon and pour the rest of the milk mixture over the top. Sprinkle with cheese. Bake for 20 minutes or until potatoes are tender. If desired, brown cheese for 1-2 minutes under the broiler.

Assembly

 

Nom nom nom!

 

Quick Rice Pudding (with apple walnut topping)

This is the perfect way to use leftover rice – which you should always make following this recipe (the real key to good rice pudding is well made rice!)

This recipe is quick and easy, and accidentally vegan. Some people add eggs to their rice pudding, but I never have, nor has my omnivorous mother – who is an unquestionably exceptional cook. The seasonings I’ve used were traditional American seasonings – for a more authentic variety use plain sugar and ginger or cardamom to season it.

Ingredients:
Pudding
2 Cups cooked basmati rice
4 Cups almond milk (I suppose you could use vanilla, but I can’t stand the fake flavor of it so I never buy it. If you get anything other than unsweetened and plain, adjust your sugar accordingly)
3 Tbsp dark brown sugar
2 tsp vanilla extract
1/8 tsp nutmeg
1/8 tsp allspice
1 tsp cinnamon

Topping
2 medium apples
4 Tbsp butter (I use Earth Balance)
2 Tbsp dark brown sugar
1/2 cup coarsely chopped walnuts (or pecans!)

Directions:
1) Place all pudding ingredients in a large, heavy-bottomed sauce pan or pot and stir thoroughly.
2) Bring mixture to a simmer and cook over medium-high heat for five minute, stirring constantly to prevent burning or scalding.
2) Reduce heat to medium-low and cook uncovered for 20 minutes, stirring occasionally. If it seems thin after 20 minutes, cook longer on low heat in five-minute increments. It will be thinner than a modern box-made pudding…more like a traditional custard prior to cooling.
3) Remove from heat. If you’re serving warm, let it cool for five minutes so you don’t burn your tongue. If you’re serving it chilled, spoon into dishes and refrigerate.

You could stop there, but to really make this dish great you should continue 🙂

4) Melt the butter in a medium pan. Meanwhile, slice the apples. I make large cuts, you may prefer tiny slivers…it doesn’t matter.
5) When the butter has melted, whisk in the brown sugar. Bring just to a bare simmer, being careful not to scorch the butter or sugar.
6) Add apple slices and nuts to your butter and sugar, stirring constantly. Cook until the apples begin to soften (if the skin starts to peel from your slices, STOP!)
7) Top pudding with apples and nuts (and as much of the syrup as you can get out of the pan, obviously).

Enjoy!

PS: We ate ours too fast tonight to get a photo, but tomorrow when we have the rest I’ll update this post.

XO
L

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The Five Stages of Grief // Linda Pastan

The night I lost you
someone pointed me towards
the Five Stages of Grief.
Go that way, they said,
it’s easy, like learning to climb
stairs after the amputation.
And so I climbed.
Denial was first.
I sat down at breakfast
carefully setting the table
for two. I passed you the toast—
you sat there. I passed
you the paper—you hid
behind it.
Anger seemed more familiar.
I burned the toast, snatched
the paper and read the headlines myself.
But they mentioned your departure,
and so I moved on to
Bargaining. What could I exchange
for you? The silence
after storms? My typing fingers?
Before I could decide, Depression
came puffing up, a poor relation
its suitcase tied together
with string. In the suitcase
were bandages for the eyes
and bottles of sleep. I slid
all the way down the stairs
feeling nothing.
And all the time Hope
flashed on and off
in defective neon.
Hope was my uncle’s middle name,
he died of it. After a year I am still climbing,
though my feet slip
on your stone face.
The treeline
has long since disappeared;
green in a color
I have forgotten.
But now I see what I am climbing
towards: Acceptance,
written in capital letters,
a special headline:
Acceptance,
its name in lights.
I struggle on,
waving and shouting.
Below, my whole life spreads its surf,
all the landscapes I’ve ever known
or dreamed of. Below
a fish jumps: the pulse
in your neck.
Acceptance. I finally
reach it.
But something is wrong.
Grief is a circular staircase.
I have lost you.

Coming Out

“Bad science sets out to make a point, looks neither to the left nor to the right but only straight ahead for evidence that supports the point it sets out to make. When it finds evidence it likes, it gathers it tenderly and subjects it to little or no testing.” – Kurt Vonnegut

I have a confession to make…one that I’m tired of thinking of as a confession at all. I sleep with my baby. Our mattress is on the floor, and my husband and I share a bed with our eight-month-old son. It has been something we don’t mention, hedge around, or in some cases lie about. It is considered risky, wrong, indefensible by most of the people we know – family, friends, and those who don’t even know us but judge us all the same.

I’m through with hiding, though. We’re doing nothing wrong, and I won’t allow the fears and judgement of others to make me feel like I have to sneak around with my parenting choices. While I respect the concerns of those who don’t agree, I ask that they respect my decision as I respect theirs: I will sleep with my baby, you will not. I don’t call you to tell you the SIDS statistics that should make you terrified of the crib, so don’t tell me I’m going to roll over onto my baby and suffocate him – never mind that I’m so aware of him that when he shifts his legs I rouse enough to check on him. Never mind that I’m aware of him in the same way that you’re aware of the edge of your bed, and that I’m as likely to roll on him as you are to roll off the bed and down the stairs without noticing.

I’m a good mother – maybe even a great mother, but that will be seen as he grows into his own person. I love my child. I refuse to let anyone imply that I’m not considerate of the health and safety of my child. His life is my life, now, and his well being is my principle consideration in all decisions.

Before I go into defending our choice with science, I’ll tell you more personally. Why do we do it? Because it feels right. Because it makes life easier. Because I don’t believe that my son is safer down the hall and in another room. Because when I roll over at night and put my arm around him, only to discover that Michael has his arm around him too, I melt. Because we’re breastfeeding and I barely have to wake up to feed him in the middle of the night. Because he smells wonderful. Because I work during the day, and I’m desperate for any time I get to be close to him, even if only in sleep. Because I hear his every breath and know when something’s wrong. Because he sleeps better, for longer periods, when he sleeps with us. Because it feels right.

Since the beginning, it was the right thing for us. We came home from the hospital and optimistically put him in the “CoSleeper.” He didn’t sleep. Those first few nights, I was so terrified of sleeping with him (thanks to the campaign against sleeping with your baby) I wouldn’t hold him. Michael eventually tucked him into his sweatshirt, and the two of them slept for five hour stretches, waking me when Matthias needed to eat.

What the campaigns don’t highlight – what is apparently too complicating for them to acknowledge – is that cosleeping deaths happen in very specific circumstances, and that yes, you CAN safely cosleep. I won’t go into the circumstances of safe cosleeping – there are untold numbers of resources on the subject. I will say this: much as you arrange your crib for the safety of your baby (no plush toys, no blankets that can cover her face, no corners and cracks to wedge herself into, etc), you have to arrange a family bed for the safety of your family.

There is a difference between a considered and conscious choice to sleep with your child, and a careless lack of choice that can be more risky. That said, we’ve never taken the blanket off of our bed and we both still use pillows. We didn’t use pillows until Matthias was just over six months old and could not only sit up and roll over on his own, but was strong enough to push things away from his face. As I’ve said before, “we don’t do anything that anyone thinks we should, but we do everything just right.” (And yes, we do have an exit strategy.)

I’d like now to excerpt a piece by Dr. James McKenna (of the Mother-Baby Sleep Laboratory of Notre Dame and author of Sleeping With Your Baby: A Parents Guide to Cosleeping):

“In her book I Know Why the Caged Bird Sings, Maya Angelou writes about how her mother encouraged her to bring her infant son into her bed. When Maya realizes she hasn’t crushed her son, as she had feared she would, she hears her mother whisper, ‘See, you don’t have to think about doing the right thing. If you’re for the right thing, then you do it without thinking.’

A recent report from the US Consumer Product Safety Commission (CPSC) would have us believe that Maya’s mother, as well as hundreds of thousands of other mothers and fathers, are wrong: that they somehow are not ‘doing the right thing.’ In truth, the CPSC’s sweeping recommendation – that all infants regardless of circumstances should sleep in cribs – was made ‘without thinking’ on the basis of data so badly flawed that the renowned SIDS researcher Abraham Bergman calls it a classic example of  ‘garbage in, and garbage out.’

At the core of the CPSC study is the finding that 121 children died from 1990 to 1997 when a bed sharing adult rolled over and suffocated them. What is missing from the study, however, are crucial details of the actual bed sharing circumstances, including the infant’s sleep position and whether the adult smoked, ingested drugs, suffered from depression, was sober, or was even aware that the baby was present in bed. All of these factors and others significantly increase the chances of an ‘overlay’ or SIDS, quite independently of the use of the adult bed.

Of further concern, the study reports on the number of infants said to have died in adult beds but does not provide information on the total number who sleep in such arrangements and live. Thus, the relative risk is unknown. A third flaw is the study’s dependence on what even the authors agree is the anecdotal nature of information they gathered from death certificates. Because death investigations and certification practices vary widely in the US, regional difference exist in how a term such as ‘overlying’ is defined, for example. In addition, Bergman has observed that economic factors can come into play: deaths of infants with identical pathologic findings are classified as overlying or suffocation if the child is from a family that is poor or from a minority, but is considered SIDS or interstitial pneumonia if the child is from a family that is white or middle class.

Should parents be counseled to take precautions to minimize catastrophic accidents in the bed sharing environment? Absolutely. And, of course, parents should take similar precautions when they place their infants in cribs, where an average of 50 children die by strangulation or suffocation each year. But in making their Draconian recommendation against bed sharing, CPSC officials failed to appreciate that the choice of sleeping arrangements reflects parents’ rights and need to take care of an infant or child during the night in a way that they find most fulfilling. Such arrangements are about defining and building social relationships and often depend on whether the parents choose to feed their child with breast or bottle and what they want their infants to know about them and to experience emotionally. Bed sharing reflects how parents best believe they can protect their infants and show them affection, through nurturing gestures – spontaneous touches, caresses, and loving whispers – that my colleagues and I have had the privilege to document using infrared video cameras.

Our research has also shown that the commission is simply wrong to imply that sleeping mothers and fathers are unresponsive to the sounds, touches, cries, and needs of the children in their beds. Consistent with the views of Maya’s mother, our studies show emphatically that even in the deepest stages of sleep, mothers respond within seconds to a strange noise, sudden movement, grunt, or cough of a co-sleeping child. Research also shows that bed sharing and breastfeeding mutually reinforce each other, since they are an integrated, time-tested biologic system that maximizes – not threatens – human infant survival as well as maternal health. The closer babies sleep to their mothers, the more they breastfeed. Interestingly, the data also show that both mother and infant actually sleep more when they sleep together than when they sleep in different rooms. Moreover, in self-appraisals, mothers who routinely bed share rate the quality of their sleep as high as, if not higher than, mothers who routinely sleep apart from their infants. And, as mothers know, bed sharing makes breastfeeding easier and more successful for both the mother and child.

The controversy about co-sleeping may have a positive side because it has educated parents about the benefits of bed sharing and makes them aware of choices they didn’t know were theirs to make. Indeed, perhaps someday we will join the rest of the world and regard infant-parent bed sharing as an appropriate and potentially rewarding choice, when practiced safely. Then scientists and parents alike will regard co-sleeping parents not as ‘products’ to be managed by the CPSC, but as loving nighttime protectors of their children.”

As parents, we make hundreds of thousands of choices for our children. We as a society need to start assuming that most of those choices come from love, not from neglect. Until he’s old enough, you’re responsible for your child’s religious and moral upbringing, sleeping arrangements, diet, clothing, hair, hygiene, toys, caregivers, transportation, etc. I’m a good mother, I love my son, and I make my choices as is my right. And I’m proud of my parenting, as you should be too.

Wonder

I nurse my boy. He is sick – snot is bubbling over and his breathing sounds wet, clogged. He bites my nipple. Top and bottom teeth – sharp, undulled by apples and candy and time – pinch me. It feels like two steak knives tearing me apart. My son is a cannibal.

I look down, ready to throw him from me – ever gentle even in anger, a violent toss with a soft landing about six inches from our current spot on the bed. Instead, he smiles. His big, toothy, gummy, eight-month-old earth-shaking smile. My reactionary anger dissolves and I lean over…Eskimo kisses. Snotty, wet, beautiful nose-rubbing on a Saturday morning.

Somewhere in the midst of the nipple biting, the hair pulling, the vomiting and pissing and shitting and snotting, the tearing agony of birth…somewhere we have fused at the core. I became a different person when I became a mother. Not just a mother – his mother.

My heart moves around outside of my body. It cries as he struggles to crawl towards Michael. I feel the emptiness of where it used to be when I am at work, separated, adrift in so many ways. It beams when he does the tiniest, stupidest things.

He picks up my coffee mug – no small feat, given that this mug fits an entire pot of coffee in it’s not-inconsiderable depths – and he twists it. He is sure they are real, these objects on the outside, in bright, goofy castro-district paint colors proclaiming “San Francisco is Gay!” with a caricature of the golden gate bridge. He looks inside and is stunned at the emptiness, sure that the bridge has hidden itself somehow. He twists again, looking at the outside, then putting his hand in the mug. He looks at me. He giggles. I giggle. And my giggle turns to tears because already he is growing up too damn fast.

My boy – my heart – is so, so beautiful.

This love is messy. I have the bright, sticky red juice of it dripping from my bones. It’s in my marrow. As inexplicable as life itself, and as beautiful.

Later. Our son bounces in a plastic contraption that I loathe. One of the things that I – when I was younger and feeling superior and determined that I would never use such things – was wont to mock.

Mattie laughs, and Michael and I smile at each other, and I know. Now there is wonder mixed in with the friendship and affection of marriage. Now there is a purpose to our days. We are a cluttered, silly, distractible family. We don’t do anything that anyone thinks we should, but this boy…this boy completes me.