What a day, feeling grateful

We just got back from the ER- Oliver was in for about 5.5 hours with what we thought was appendicitis, an intussusception or gastroenteritis. Oliver was so good through the blood draw, IV port install, 60 minute ultrasound in the hottest room ever, etc; ultimately, it seems it might be a viral reaction in the lymph glands surrounding part of his small bowel. I cannot tell you how profoundly grateful I feel that he is OK. He was such a wonderful trooper through it all- nothing to eat, drink, a pee bag on, etc. Jack was fabulous too. O really perked up towards the end of our time at the hospital, and how did I really know he was OK? He felt me up in front of one of the docs- seriously! Full on boob fondling. I just looked at everyone and said, well, he's fine.

Gonna get my loves to bed and have a glass (large) of wine + take-out. Good lordy.

Ruminations on pie, turkey sandwich

I got called out in Pilates this morning for a sloppy twist and had to admit to my dear teacher/friend that I was thinking about pie. Hah! So busted. But do pies freeze well? I am going to have to attempt freezing some of last night's pie to see BUT I feel vexed because I actually just want to eat it all rather than possible give it freezer burn and waste it. Hmm. I used buttermilk in place of regular milk in the crust this time because buttermilk and strawberries just sounded good. It didn't change the flavor really but the consistency was slightly different- still delicious, just a bit different. Interesting.

Anyway, now I'm starving and counting down the minutes until lunch for which I'm going to have not my favorite turkey/cranberry sauce/Moroccan mustard version but another delicious one: roast turkey, avocado, sliced tomatoes and that Mediterranean feta salsa that I groove on. Whoa nelly, T minus an hour or so. ;)

Pie plain and pie a la mode tied in the poll. Last night, however, 75% of pie eaters here opted for the ice cream...

YUM- eggplant involtini, pie

Have mercy! I made the pie and midday decided to make more fresh ricotta. Then we went to a playdate, and while there (though my MIL said take-out would be fine), I started feeling the itch to cook. When we returned home, I perused my Mario Batali books and came across an eggplant involtini recipe that sounded wonderful. I summered it up a bit by adding fresh mint and lemon zest and gotta be honest in saying that I think those two augmentations made it all the better. This was, perhaps, the most homemade dish I've made in a long time as I made the cheese, the tomato sauce and so forth. It was fab. And for dessert that strawberry-rhubarb pie which was perfect. I feel stuffed and happy and am off to bed!