Blog Crush: The Honest Toddler

{honest toddler}

You know when you just need a good laugh? Some people watch cat videos, I turn to Honest Toddler.

Written from the perspective of a toddler, this blog and twitter feed explain how this toddler (maybe all toddlers?) feels about everything from meals and mom to babies and discipline. Honest Toddler recommends recipes for buttered toast and pasta (Eloise, I hope you're not reading this) and gives advice to moms on smiling, doing laundry, spending less time on Pinterest and being cheerful when they're woken up in the middle of the night for water. Thanks Honest Toddler for helping me understand how hard it is to be a toddler. Cuddles, kisses, fun activities, organic food, being carried around all day ... yup, Eloise has it really bad.

Some posts make me laugh so hard I cry and these tweets are just as hilarious. Start from the bottom.

Parent or not, you must have a read of the Honest Toddler.

Potato Leek Soup

Tonight was a night for soup. It's rainy, foggy and there is nothing more comforting than a hot bowl of soup and some crusty bread when it's nasty outside. Except maybe hot chocolate with marshmallows, but that can easily become dessert.

I made a lovely potato leek soup tonight using a very simple recipe from Julia & Jacques Cooking at Home. Onions, leaks, potatoes and stock, it doesn't get much easier than that. The whole house smelled dynamite and Eloise got to be the soup sampler since Chris was working late. Unfortunately, she wouldn't eat it even though potato leek soup is one of her favourites. I try not to take personally though, she doesn't seem to want anything I make for her. I feel as though she's been influenced by The Honest Toddler. Regardless of Eloise's opinion, here is the recipe:

Potato Leek Soup

1 Tbsp each olive oil and butter
4 cups sliced leeks
1 large onion
4 cups potatoes cut into 1-inch cubes
6 cups veggie or chicken stock
1/2 Tbsp black pepper
Salt to taste

Heat oil and butter. Add onion and leek and saute until softened. Add potato, stock and seasoning. Bring to a boil and reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Purée or mash for a chunkier soup and serve with buttered bread. De-lish.