One of the lullabys I sing to my boys is that Bangles song, “Manic Monday”…“Oh, it’s just another maaanic Moundaaay, Oooooh Oooh! Wish it were a Suundaayyy! Ooooohhh! Ooohh! ‘Cause that’s my fuun dayyyy!”
Andy likes to ask, “What does it mean?” And I stumble through an explanation of weekdays and weekends and work and school and play. And it doesn’t make any sense to a two year old whose schedule revolves around Breakfast, Lunch and Dinner. Except that he understands that weekends mean Brunch. We can take an hour making frittata in the slow cooker. Along the way, we’ll munch the raw veggies, the cooked veggies, and only by the time we’re almost full will we eat “the meal”.
I lay a couple bell peppers down and William retrieves their kid knives from the tool drawer. Unfortunately, it is not easy to cut the peppers. Watching their struggles, I decide it’s time to introduce William to a sharper knife. Enter: the potato peeling glove. It’s made from woven something-fabricated and I help him poke his fingers inside. It will protect his holding hand from any slips.
Within moments, William has chopped his way through two bell peppers and is asking for more. I retrieve zuchini and brocolli from the fridge. As we talk about making frittata, William explains, “I am bending my rule.”
“What rule is that?”
“About eating eggs.”
“You don’t eat eggs?”
“No. I don’t want to eat animals.”
“They aren’t animals – the eggs were never fertilized. They can’t become chicks.”
“Yes, but I think the Hens might be sad.”
William has quietly moved towards vegetarianism. Recently he said , “Mommy, I want you to cook less meat this week, and then next week make even less, and then don’t make any at all.” He passes his portion of meat to Andy. And I sympathize.
We chomp the cooked vegetables and I don’t feel bad at all that the kids will have to wait another hour for their meal. It’s always in the middle of cooking, before the food ever reaches the table, that my two little chefs consume their greatest quantity of vegetables.
“William, do you want to pour the eggs into the slow cooker?”
“No,” he says, and pads out of the kitchen.
An hour later, brunch is ready. The family devours frittata, but William leaves his alone as he eats the Caprese salad sitting alongside it.
- 2 Bell Peppers
- 1 Zucchini
- ½ Head of Brocolli
- 12 Eggs
- 2 Tbs Olive Oil
- Salt and Pepper to Taste
- Grated Parmesan Cheese for Garnish
- Steam the brocolli in advance so that it is soft enough for a child’s knife to chop it up.
- A plastic child’s knife can cut through the steamed brocolli easily, making it an excellent vegetable for them to take charge of.
- Meanwhile, if you have a slightly older child, they can cut the bell peppers and zucchini. A smaller child will be able to chop these vegetables into large pieces with a plastic knife, and you can then cut them smaller.
- Then, a child can crack a dozen eggs and beat them with a fork, a whisk, an electric mixer or a hand mixer, depending on what you have on hand.
- Pour Olive Oil into your slow cooker and set on “Sautee”. If your slow cooker doesn’t have this setting, then you can do it in a skillet. Lower the chopped vegetables into your pan and heat for about 15 minutes until they are tender and browned.
- Pour the eggs into the slow cooker, overtop the vegetables, set the machine to cook on “high” for 1 hour and place the lid on top.
- Use the cook time to prepare a salad, set the table, watch Planet Earth, gather the family, and enjoy!