Eileigh-isms

• Laying on the coffee table (which is off-limits for sitting on): "I not know better; I just a kid."

• A favorite song: The Doxcelery (Doxology)

• In tears after a meltdown (of her own accord): "I want to change my attitude."
  

• Location of owie: "My finger hurts on the "None". Me: "The part without a nail?" E: "Yeah."

• During breakfast: "Selah has cute-iful eyes."

• During lunch: "Oh no! I forgot a email!" Me: "An email? To who?" E: "To Papa. About a order."

• During dinner (randomly, to Daddy): "Now you have to get me out of his teef; they're sharp, eat me." Me: "A shark?" E: "Yeah, a big fish."

• After being questioned, her reply: "It's up to you, Mom."

• Regarding her breakfast choice: "Just toast and peanut butter. It's up to me."

• Negotiating at dinner time: "I play with play-doh and you eat dinner. That sounds like a good deal to me!"

• Negotiating to go outside: "You put my jacket and my boots on and I go outside. That sounds like a good deal to me!" (To which I replied, "That does sound like a good deal for you!")

**Update: Tonight while maintaining a slight whine before bedtime: "Mommy, I just want to read books and snuggle with you. That's what my problem is, okay?"

Peanut Pineapple Soup

Oh my. The flavors meld together so nicely. It's a superb vehicle for a respectable Swiss Chard intake. Easy. Under 30 minutes from start to finish (finish= food on table. The second and third helpings take longer than that to consume in entirety). Adaptable spice factor (read: you may not want to just automatically dump in the entire 1 Tblsp. of Tabasco sauce like I mindlessly did. Your child may declare it "too fice-y" and gulp down a few quick chugs of milk.) More like a stew than a soup, it is perfectly paired with a side of brown rice or even rice noodles if you so desire.

Peanut Pineapple Soup

1 onion, diced
2 cloves garlic, minced
2 Tblsp. extra virgin olive oil
1 c. diced potatoes
2 c. vegetable broth (I used homemade venison broth)
1 can (20 oz) crushed pineapple
3 c. Swiss Chard, sliced (I used a whole bunch- literally, an entire bunch)
1/2 c. peanut butter
1 Tblsp. Tabasco (recommend starting with less and add to preference)
1/2 c. fresh cilantro, minced

Saute onion and garlic in olive oil until tender. Add potatoes and broth; bring to a boil, then reduce heat and simmer 15 minutes. Add pineapple and sliced Swiss chard; simmer for 10 minutes. Stir in peanut butter, Tabasco and cilantro; heat for 5 minutes. Add salt to taste. Serves 6.