We’re snowed-in today. My husband drove my SUV to work. Seeing as I don’t want to go slipping and sliding all over the road in his car, we’re in for the day.
Being in for the day means I have time to make a more elaborate breakfast. I decided to try making egg muffins I pinned to my Gluten-Free Eats board. I unpacked the silicone muffin pan from the box and rounded-up Isabelle.
“I’m going to make egg muffins for breakfast. Would you like some?”
“No,” she said. “I no like egg muffins.”
“I do not like egg muffins,” I corrected.
“I DO not like egg muffins,” she parroted back.
“But you’ve never had them before. How do you know you don’t like them?”
She was holding her ground. “I do not like them.”
“Well, I’m going to make mine with vegetables, but I’ll make yours with just cheese.”
“I want cold ceweeuhl,” she declared.
“Cheerios or Golden Grahams?” I asked. Yes, I was giving up.
“Cold ceweeuhl,” she whined.
“Cheerios or Golden Grahams?” I asked again.
No response. Instead she walked away. She went to her
I sauteed mushrooms and spinach. I scrambled the eggs. I placed the silicone pan in the oven and let the magic happen.
With just 12 minutes left, Isabelle plodded into the kitchen. “I’m hungry!”
“The egg muffins are almost done. Stand back from the oven and I’ll show you what they look like.”
I opened the oven. We peered in together.
“I don’t like egg muffins. I want an Engwish muffin!”
Well, at least she went for some kind of muffin.