There are a few traits that I attempt to model for my children with hopes that they will follow suit.
1. I hope they value physical exercise and movement. (However, I hope they aren’t as crazy stubborn as their mama, running a 5k on a sprained ankle.)
2. I hope they learn to love kale, spinach and tofu. So far we’re 3 for 3, but I’m not sure that any of these count as they’ve all been enjoyed in smoothies, puréed beyond recognition with a big dollop of peanut butter. Anything is palatable with peanut butter.
3. I hope they get my fashion sense, not because I’m super fashionable, but because I’m the lesser of two evils. We’re having professional portraits taken on Friday and Matty B asked me if he could wear his grandfather’s old plaid flannel shirt.
There are, however, a few traits that I do not wish on my cherubs and I hope they avoid at all costs:
1. My overly competitive nature. Board games are a problem. I’m not proud of this, but I am who I am. Also, I always need to win. But don’t let me win. It’s complicated.
2. My stress level. I make a big deal out of absolutely nothing. It’s a talent I’ve been working on since high school and I believe I’ve almost perfected it.
3. My addiction to coffee. Hook, line and sinker, I’m in deep.
They pay attention, you know. They are so cognizant of every stinkin’ thing I do. Proof?
I made these cinnamon rolls. They were a success. More about that in a sec. First, check out my boy. Because this is what we do at my house. We make good food and then we take pictures of it.
And then we eat it.
I made the Minimalist Baker‘s Cinnamon Rolls. Not only were the cinnamon rolls super delish, but I adore this blog. I have a not so hidden desire to simplify my life and this blog totally embodies that.
What’s a simplified life?
More kale, less coffee.
More walks, less stress.
More trying other people’s recipes for the hard stuff and less reinventing the wheel (totally what I did for this cinnamon roll recipe).
More sneaking tofu into things like frosting. Truth.
More using up Thanksgiving napkins from 11 years ago because let’s stop saving everything for a “special occasion”.
And maybe, just maybe, we’ll let Matty B wear grandpa’s plaid shirt for the photos…under a gray sweater. And maybe we’ll add a scarf.
Vegan Pumpkin Cream Cheese Frosting
4 oz. vegan cream cheese (I used tofutti)
Half a package of silken tofu
2 TBS pumpkin butter (or regular pumpkin purée, but add some cinnamon if you go this route)
2 cups powdered sugar
1 tsp vanilla
Purée all ingredients in blender until desired consistency, adding more powdered sugar if you want more of a frosting and less of a glaze.