“Sometimes you have to let go of the picture of what you thought life would be like and learn to find joy in the story you are actually living.”
—Rachel Marie Martin
“Cooking with kids is not just about ingredients, recipes…It’s about harnessing imagination, empowerment, and creativity.”
—Guy Fieri
After taking care of some personal business, I relaxed in the hot tub and swam some laps in the clubhouse pool at Rinconada Hills.
Cecile ran some errands and had her nails done. At around 11 AM our daughter Michelle arrived with our granddaughter Emmy, who is five months old now. Just lifting her out of her car seat and kissing her chubby cheeks is such a heavenly delight. Michelle worked from our home and Cecile and I took turns caring for Emmy. Feeding Emmy is pure joy and peaceful. Cecile had made us a fresh healthy salad with veggie burgers and fresh fruit for lunch.
I took a 15 mile bike ride on the Los Gatos Creek Trails and pedestrian bridge to San Jose. After we picked Lyla up from Day Camp at 4 PM, one of the first words out of her mouth when we got in the car was, “Nonnie I want to bake!” The idea I had in mind, was to take Lyla for a dip in the pool behind our townhome. But, I didn’t want my expectation to interfere with what she had in mind.
Cecile wasn’t quite sure what ingredients she had at her disposal, but after inspecting the fridge, freezer and kitchen pantry, she told Lyla they would bake a Peach and Blueberry Crisp. When it comes to baking and the preparations thereof, Lyla is without question enthusiastically hands-on. She enjoys mindfully stirring, kneading, and scooping batter into baking pans. With each recipe that Cecile shares with her, Lyla's confidence grows. It is a social experience of sorts that I enjoy witnessing and teaches her a skill for life. I once read an anonymous quote: "Children are great imitators, so give them something great to imitate."
Of course the intergenerational bonding is acutely noticeable. Patience is the key, and Cecile has plenty of it. As a former teacher in Chicago, Cecile will be the first to tell you that measuring, pouring, rolling, squeezing and spreading are kitchen skills that allow children to develop their fine motor and hand-eye coordination skills. There is also a sense of artistry to it, and the end result is a feast for the taste buds.
We resisted the temptation to have dessert first, so it was set aside until after dinner. I offered to get Mexican take out from Ruby’s in Saratoga: Chicken Tostada Salad Bowls, Vegetarian Quesaqdilla and a Chicken Cheese Tamale. By the time we finished Cecile had taken the Peach and Blueberry Crisp out of the oven. Like most toddlers, Lyla wanted her dessert NOW. We reasoned with her that it’s too hot right out of the oven. We needed for it to cool down some. Like the Goldilocks story we want it to be “just right!” She bought the logic and like us adults it was worth waiting for. Her daddy was in San Francisco on business, but we had dinner waiting for him. He also got to enjoy dessert and like Michelle and I, thanked Lyla and Nonnie. Beaming with joy, Lyla proudly responded “You’re welcome!”
Cecile said, Lyla, you know what? Nonnie is going to give you some more dessert to take home. She smiled and proceeded to carry the dessert platter with her and Nonnie’s creation out to the car as we said our goodbyes.
