Wednesday, February 10, 2010

Concerning big

After being told by Sophie that they would have time to make their valentines in class and that I need not worry about procuring supplies and setting aside time at home for this (hooray!), Sophie came home from school with a few pieces of colored construction paper and NO VALENTINES (crap). Thanks goodness she was able to resolve this on her own. She was telling me the other day how she sometimes wishes she were little again. I observed that whereas she was really cute and very funny when she was little, I mostly prefer her being big. I think.

A good part about her being big is that she could make all the valentines for her classmates by herself (yah!):

What I'm not so sure about is that she also made one for an older boy (11!!) on whom she has had a crush for going on three years.

To put this in perspective:

The word "disproportionate" comes to mind. But her feelings are big, so I guess it's appropriate that the valentine should be as well.

I'm working to remember that they're her feelings, not mine. And I have to admit, this is a fairly reasonable and appropriate way for her to express them. She does not want to embarrass herself or the boy and so plans on having a third party discretely slip the valentine in the boy's desk. Then we're going to hightail it out of town for a week. I assume by the time Sophie's back at school all will return to blushes, stammering, and giggles. Right? Right???


Purple Flowers said...

I hope so for your sake!

Jen Yu said...

I love Sophie. She's such a great kid. That valentine is cute... it would be cute AND awesome if she could attach one of her mamma's awesome cookies to it. Yeah. That would win a heart/stomach :) Or maybe the 11 year old will just develop a crush on you?



Midge said...

That is adorable! I love the "best" part, it plays down the crush party a tinsy tiny bit.

Trish said...

Perfect valentine for a first crush! I loved having crushes on boys... do you remember that fluttery feeling? I look forward to those days with my daughter - we're still 2 or 3 years away from thinking about boys that way.

Kate said...

So cute...I agree with Jen about the cookies too:)

ANFQ said...

Ten year old boys seem to lag a bit further behind. Though he does act goofy around certain girls, he asked the other day why the Sports Illustrated swimsuit issues didn't show any GUY'S bathing suits. (giggle)

I agree- the "best" part is very cool. A smooth operator, your daughter!

lisagh said...


Anonymous said...

Precious! I would assume a week is plenty! isn't that 2 years in adult time?

ms. mindless said...

This brings back so many memories. I remember making special valentines just that that one. I also remember making them in non-girly colors (like black) so that the boy didn't think I was lame! Adorable.

Anonymous said...


carolyn said...

Cindy---thought you might like to make this:
Marmalade Cake
Adapted from the Boonville Hotel

You could make this cake with store-bought roasted almonds, but I like to buy them raw and toast them myself. That way, I can control how deeply they’re toasted, and they also taste fresher. If you’re short on time, you can toast them a day or two ahead. You might also want to plan ahead for preparing the citrus fruits, since boiling and cooling them takes time. (And remember to use organic oranges and lemons, since you’ll be eating the rind.) Once you’ve got the nuts and fruits ready, this cake is quick to make.

1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 Tbsp. baking powder
4 large eggs, ideally at room temperature
½ tsp. table salt
1 ½ cups sugar
2/3 cup olive oil
Confectioners’ sugar, for serving

First, get to work on the citrus. Put the orange and the lemon in a saucepan, and cover with water. (They’ll want to float. Don’t worry about it.) Bring to a boil over medium-high heat; then reduce the heat to medium and simmer for 30 minutes. Drain, and cool.

Meanwhile, toast the almonds. Preheat the oven to 325°F, and set a rack in the middle position. Put the almonds on an ungreased sheet pan, and bake until they look golden and smell warm and toasty, 10 to 15 minutes. (I tend to get nervous about burning them, and consequently, I always try to pull them out of the oven too soon. Don’t do that. Let them really toast.) Set aside to cool completely. When the almonds are cool, pulse them in a food processor until finely ground, the texture of coarse sand. Set aside.

Set the oven to 350°F, and grease a 9-inch round springform pan.

When the citrus is cool, cut the lemon in half, and scoop out and discard the pulp and seeds. Cut the orange in half, and discard the seeds. Put the lemon rind and orange halves in the food processor – there’s no need to wash it after grinding the almonds – and process to chop finely, almost to a coarse paste.

In a small bowl, whisk together the flour and baking powder.

Combine the eggs and salt in a mixing bowl. Beat until foamy. Gradually beat in the sugar. Fold in the flour mixture. Add the citrus, almonds, and olive oil, and beat on low speed to just incorporate. Do not overmix. Pour the batter into the prepared pan, and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool the cake in its pan on a wire rack. Remove the sides of the pan. Before serving, dust the cake with confectioners’ sugar.

Yield: 8 to 10 servings