I love our smiley little man but there is only so many rounds of bouncing around the kitchen that a girl can take before she gets, well, bored. I am more used to the fast paced ICU or running around on my days off trying to accomplish my list of to-dos. My list of to-dos now mostly has one item:

Do: keep my baby alive

     And that is pretty much it. I feed him, clothe him, change him and play with him.  He rewards me by being cute and I try not to notice the unswept floors and stacks of unwashed spit-up stained clothes.

     I am a fortunate woman, though, because I have many delightful friends who are helping me through the endless hours of nursing, bouncing, and crying with some diversions, helping hands and good company. One such friend and once-roommate Brenda came over last Wednesday for an experiment in culinary skills. I am a proud owner of a copy of Fannie Farmer’s Boston Cooking School cook book. You know, the one from the late 1890s. It’s a delightful old book full of fascinations like how to make coffee- don’t forget the egg (I am not making this up. Shell included). Being that I am not a fan of drinking egg yolk we settled on a baking recipe instead called Scottish Fancies. I am going to share it with you just for kicks. Note that this recipe contains no flour or leavening agent. Feel free to try it! We translated “moderate oven” as 350 degrees Fahrenheit and baked them about 10 minutes.

1 egg, 1/2 cup sugar, 2/3 tablespoon melted butter, 1 cup rolled oats, 1/3 tsp salt, 1/4 tsp vanilla.

Directions: Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. Spread into circular shape with a case knife first dipped in cold water. Bake in a moderate oven until delicately browned.