Traveling with toddlers can be sort of like watching an episode of The Battle of the Network Stars. It starts out all exciting and kinda neato; everyone enthused and in really cute little 70’s outfits (myself included). There’s lots of music and even cheerleaders. Traveling! It’s an adventure! Howard Cosell is narrating!
But by the end of the episode? Somebody gets socked with a large red whackie thing, and we all end up in muddy water.
Which was pretty much how the Royals game ended up (four-hour rain delay + two toddlers + endless hotdogs + one overly enthusiastic husband + onslaughts of water that made my skin all pruney = GRUMPY, UNDER-ENTHUSED MOMSIE.)
Here’s the thing: I think traveling is overrated. Why go anywhere when, really, we have all we need right here? Who needs to see other things? We got things? Lots of ’em.
And, as an added bonus, when we returned and unloaded our “car” (also known as the rolling container of sodden socks, Cheerios, two irritated adults who are married, yes, but not so very thrilled about it at this point, and soggy toddlers) this is what my living room looks like:
So, we traveled. And then, when we got back I was so unmotivated to do anything I seriously contemplated a Barney marathon viewing session as a viable alternative to my Monday. And you know how I feel about Barney.
I could only fight back this general weariness with the best alternative I knew:
COOKING SOMETHING YUMMY.
I had acquired a large bag of rhubarb from a friend and I had all these glorious plans: Pie! Maybe some jam! Perhaps a cobbler!
Oh, who was I kidding. That’s baking. Baking +Momsie = despair and self-loathing.
Instead, I made this:
MOMSIE’S RHUBARB SYRUP
Chop up some rhubarb in one inch pieces or so (about 3-4 cups)
Put in large sauce pot with 1 cup water and 1 1/2 cups sugar
Add a dash vanilla or a coin of ginger or a bit of orange peel. If this makes you tired, just stick with the sugar.
Simmer gently until sugar is dissolved and rhubarb is tender (about 5 min). I suggest you taste for sugar – add a bit if needed.
Let cool and then strain out the rhubarb. (You can keep this too and use as a topping for toast if you are a crazy rhubarb lover like me.)
Voila! A pretty pink syrup to add to:
- ginger ale 0r seltzers
- ice cream or yogurts
- cakes (poke holes in a vanilla sponge and add, then top with whip cream. Yummo.)
Unmotivated, yes. But with good results.
Huh. This also sounds a lot like my parenting style.