Getting fed

One of the “things” about working at home is you can do it just about anytime. Nine to five. Five to nine. Nine to midnight. Six to whenever everyone else starts hitting their desks and the phone starts ringing.

You can also do it on Saturdays. And Sundays. And all the days in between. And so you do.

But on Saturdays and Sundays, you get served by the other people that live in your house. And so, yesterday, while tying up some loose ends at my kitchen desk (which makes it feel a little less like I’m actually working), I was served my firstborn’s (whom I call Little Fire) special recipe: spicy hot cocoa. Yes, hot cocoa on Mother’s Day eve. It barely broke 55 degrees and we had frozen ourselves on a walk through the marsh.

And today, while tying up some more of those still-loose ends, Professor Biker brought me a salad of romaine, parmesan, summer-sweet Melrose tomatoes, chick peas and tamari almonds.

What’s great about this is not just getting free food and beverages you didn’t have to make yourself. These gestures of service said, “I love you even though that laptop is taking your attention away from me AGAIN.”

Sweet. Warm. Zingy. Satisfying.

Little Fire’s Spicy Hot Cocoa

It’s a secret recipe. But Little Fire tells me you need cocoa, sugar, cinnamon and Haitian Vanilla. The latter is essential. And unless you brought back a gallon the last time you visited this lovely-if-embattled Caribbean nation, you’ll need to order it online.

Spicy hot cocoa: A little cuppa love.

Melissa’s Tamari Almonds

In a crockpot, stir up a pound of raw almonds with 3 T. each of tamari and peanut oil. Add 1/4 t. ground cayenne pepper. Cook on high 15 minutes. Then on low for 2 1/2 hours.

Professor Biker's salad: A big bowl of affection