Published: October 22, 2007 09:39 am      

Rebecca Lindamood: Kids may be hard to understand, but food isn't

I daily wonder whether I'm speaking the same language as my children.

And I'm not speaking strictly metaphorically. Last week, Aidan flew through the front door and breathlessly informed me, "We're not doing what you told not. We're on a small hill. We're in a pocket place where we're smash rocking. I LOVE that place."

Huh?!? I still don't know what he was doing.

Leif's problem making himself understood comes from a combination of being 3 years old and super enthusiastic. Most of what he says comes out sounding like skat singing.

Rowan doesn't do a lot of talking but he has a few things down. He can tell you something is hot. He can cheer for his brothers or for the Red Sox. He can instantly communicate his need for attention with a scream that makes your spine feel like it's drilling up through your skull.

The communication doesn't necessarily improve with age.

Liam walked past me this morning and said, "Mom. Do you think I should name her Cookie or Buttered Toast?"

I said, "Name who what?"

His response? A haughty, "You know what I'm talking about."

Well, no I didn't, but I recognize when I'm beat and so I dropped the subject.

Sometimes the message gets through, but takes a little time getting there. Last week, we were at a friend's house admiring and sampling her heirloom tomatoes. We were walking in her field when we were joined by her elderly donkey.

Before you could say, "Grab your 'Biblical-sounding-synonym-for-a-donkey," it had mistaken my mop-topped, blond '70s-haired Ty for a dog and knocked him down from behind. Ty popped up off the ground before I could pick him up and said, "I'm OK. I'm all right," in a shaky voice.

After a quick once-over that showed a nice donkey hoof-shaped red spot on his back and being assured once again that he was all right, I dallied by my friend's tomato patch before loading the kids back in the van. Ty was off to the side, and I realized he was rubbing his eyes. I tucked over to the side where we could have a little privacy and saw that he was crying. I said, "Buddy, you're crying. Does it hurt?"

His response was, "It's OK, Mom. I'm just leaking. Just watering. I'm all right."

Finally, I got the message. We strapped in and headed for home. Ty held my hand the whole way. It was my prize for understanding him.

One thing that I understand easily is that I can never make enough of these cookies. They are a new favorite in our household. It's my version of a cookie my friend, Joy, offered me while we were at her house.

Please Them All Cookies

(aka Chocolate Peanut Butter Peanut Butter Chip Chocolate Chip Oatmeal Cookies)

2 1/4 c. all-purpose flour

1 t. baking soda

1/2 t. salt

1 c. butter, softened

1/2 c. crunchy or smooth peanut butter, softened

1/2 c. Dutch process cocoa powder

1 c. packed brown sugar

1/2 c. granulated sugar

1 t. vanilla extract

2 eggs

1 c. peanut butter chips

1 c. semi-sweet or milk chocolate chips

1 c. rolled oats

Preheat oven to 375 degrees.

Stir together flour, baking soda and salt in a bowl with a fork. Set aside.

Cream together butter, peanut butter, cocoa powder, sugars and vanilla until smooth and lighter in color. Add eggs, one at a time, and beat until fully incorporated. Gradually add the flour mixture and beat well. Stir in peanut butter chips, chocolate chips and oats.

Drop by heaping teaspoons at least 2 inches apart onto a parchment lined or ungreased cookie sheet.

Bake cookies for 10-12 minutes. Cool for 2 minutes, remove from cookie sheet to a wire rack and cool completely.

---

These cookies are an awesome homemade relatively healthy alternative to toaster pastries and sugar bomb cereals.

Peanut Butter Apple Breakfast Cookies

2 1/4 c. all-purpose flour

1 t. ground cinnamon

1/4 t. grated nutmeg

1 t. baking soda

1/2 t. salt

1 c. butter, softened

1/2 c. crunchy or smooth peanut butter

1 c. packed brown sugar

1/2 c. granulated sugar

1 t. vanilla extract

2 eggs

1 tart firm apple, like a Cortland or Empire, etc., peeled, cored and finely chopped

1 c. homemade or commercially prepared granola

Preheat oven to 375 degrees. Stir together flour, cinnamon, nutmeg, baking soda and salt in a bowl with a fork. Set aside.

Cream together butter, peanut butter, sugars and vanilla until smooth and lighter in color. Add eggs, one at a time, and beat until fully incorporated. Gradually add the flour mixture and beat well. Stir in chopped apple and granola.

Drop by heaping teaspoons at least 2 inches apart onto a parchment lined or ungreased cookie sheet.

Bake cookies for 10-12 minutes or until browned to your liking. Cool for 2 minutes, remove from cookie sheet to a wire rack and cool completely.

Yield: Not enough!

Rebecca Lindamood is a Northern Lower Michigan native now living in New York state. A food lover and mother of five children, she writes occasionally about preparing creative, yet affordable, meals for a family. Drop Rebecca an e-mail at shakeyourfoodie@yahoo.com or write to her care of the Record-Eagle.