We are having the Motherload of all sick days.

The day before yesterday I came home from work to find Yonah, flushed and glassy-eyed, listlessly resting in Shuie’s lap. Needless to say he had a fever that kept him up overnight. The fever continued into yesterday, eventually spiking at 104.3. This was not the scariest part. In between fever spells, Yonah’s temp dropped, he started intensely shivering and his lips turned blue; he looked like he was auditioning for “Titanic”. We had another wild night last night — Bug has now taken residence in my bed — followed up by a trip to Dr. Marz this morning, who diagnosed an ear infection. Our plans to visit my in-laws in NY have been chucked (that’s 2 for 2) and we will be spending another quiet Shabbat here on the Cape. I am desperate for company and have been begging my sister, fresh off the plane from Europe, to come and visit me.

In the meantime I am in that zombie/space cadet frame of mind that comes from long stretches of interrupted sleep. Anyone who has ever had a newborn knows what I’m talking about: all your responses are delayed and the prospect of doing anything beyond going to the bathroom once in a while is pretty much laughable. I thought I could get a nap at some point today but unfortunately it’s not happening. Ah, the perks of motherhood.

I’m having some tofu issues. I’m the type that likes it extra, extra firm, tofu that means business. The soy stuff I bought in Israel was perfect, for me anyway: hefty, sturdy and friendly to any recipe I wanted to put it in. This American crap is a joke; it’s as soft as the wimpy kid with glasses who just struck out for the third time. It falls apart when I cook it and and practically cries at the sight of soy sauce. I could go to the Asian market and buy the real stuff but a rabbi once told me that anything shipped in from the East is questionable, kosher-wise. It could have been cut with the same knife they used to make Sheepdog Dumplings. So, I must overpay for passive-aggressive tofu and like it. Maybe I should start making my own in my free time, which should be starting around 2028.