I found some sort of doughnutty long thing in the kitchen. So I made tea and ganked it. Because I skipped lunch.

I think dinner is going to be straight up vegetables.

I am sad that I will not have oyster dressing tomorrow.

Tom is making a pie for tomorrow and I think once the dust settles on that, I will make carbonara.

I took Owen to a specialist today to check out his eyes turning out. This was a second opinion after our regular ophthalmologist suggested strabismus surgery to correct the problem.

This guy obviously works with more kids and had a better chair-side manner. He kept asking Owen, funny, obvious questions (which, hellloooo, autism spectrum literal kid here). Owen finally got annoyed with the guy and said, "I think you need to go back to school."

HILARIOUS.

As it turns out, though, the guy is trying patching and exercises before we commit to surgery so I am a happy mama.

mac and I are having a sleep over at the grandparents and I am about to start cooking food. lots and lots of food. I am more excited than I should be.

The corn muffins are excellent. I think I'ma take some to my aunt's tomorrow so I can have something bready with my turkey and taters. Yum!

Pizza has been consumed. I R content.

I have ham in the oven, green bean casserole in the fridge, he chocolate stout bundt cake is made, glazed and safely away from cat-exploration, and I am reducing the glaze for the ham.

I am tired.

Gougeres are not easy to make either!

Ooh the recipe I have (from a 15 or so year old ad for Sauveur) is actually super easy! I doubled it:

1 cup water

5 TB butter

1/4 tsp nutmeg

1/4 tsp fresh ground black pepper

1 cup of all purpose flour

1 cup shredded gruyere

5 eggs

Preheat oven to 425 degrees. Lightly grease baking sheets.

Bring water, butter, nutmeg, and pepper to a boil in a medium sauce pan. Lower heat. Add flour all at once and stir until dough pulls away from sides of the pan (about one minute). Take pan off heat.

Add cheese and stir dough until blended in. Add 4 of the eggs, one at a time, stirring each into the dough until it is incorporated into mixture. Keep stirring until dough is shiny and firm. (Note: I'm never sure how long this is. but the recipe turns out every time so I don't worry! It's not super long anyway. I don't have that much patience.)

Drop dough on to the cookie sheets by the spoonful. Crack last egg into bowl and whisk in 1/2 TB water. Brush egg wash on each gougere.

Bake for about 15-20 minutes until golden and have puffed up to about twice their size. Eat hot from the oven or store in fridge for a couple of days.

The End! They are delicious! And you can change up the cheeses and spices. And maybe put a little piece of ham in each!

Gougeres are not easy to make either!

I have no idea what these are, but holy god, they sound good.