flour & child

Lunch @ 226 - Sesame Kale and Cabbage Slaw with Baked Tofu

2012-02-08T09:13:00.000-08:00

Let's talk about 10 things that I once hated. I mean despised and would not let enter the tightly protected area that is my life.

1) capers
2) dark greens
3) split pea soup
4) wrap dresses or sweaters
5) khakis or chinos
6) running for exercise (not to be confused with running for safety)
7) salmon
8) dirty fingernails
9) beets
10)tear drop shaped jewelry

As it turns out, our likes and dislikes aren't stagnant, which is exciting news. Some of these items are no longer on this list. Most of them remain. This necklace makes me severely uncomfortable. And I would not purchase a pair of khaki pants if I were promised a sprawling estate in Aruba with Ryan Gosling as my cabana boy.

The good news? I like all the foods I once detested. And I not only like it or happily eat it, I seek out ways to use them in our regular meal rotation.

So, I think what we've learned here is that if you keep an open mind about food and keep trying different foods in different applications, you're bound to find one you like. Your taste buds do eventually mature, if they're given the opportunity. Just like your parents said they would.

Working in a grocery store, I hear it a lot but it doesn't make me any less frustrated. Here's the scene. Little Johnny reaches for a nice big pineapple only to have his mother remove it from his fist and say, "no, honey. you don't like pineapple." This mentality perpetuates our kids' pickiness.

It's true, he may not have liked pineapple the first time he tried it. The flavor is shockingly sweet and overwhelmingly juicy and sometimes the texture is just a little bit stringy. His taste buds weren't ready. But that's not to say they never will be.

Let him smell it. Let him taste it. Even a tiny bite. Let him decide. Exposing your children to different tastes and textures is how you raise an explorative and, in turn, healthy eater. Do you know what pineapple does for Little Johnny? Don't deprive him of that.

I know we feel a little sense of control and possession as mamas by knowing what each of our children likes and doesn't. It's part of their identity. It's information that few people know. It's MamaMation. But, it doesn't mean we shouldn't embrace the likes and challenge the dislikes.

Again, taste buds are not stagnant. Say it with me!

Beckett liked this lunch so much, he needed 2 forks.

It took me twenty four years to like kale. But, mix it with some cabbage and a spicy vinaigrette. I'll call it lunch. Happily.

I'm still working on the aversion to exercise.

And I'm beginning to believe the khaki repugnance will travel with me forever. Maybe I'm not willing to embrace it, because ~~it's so effing ugly~~ I'm stubborn.

Don't have the same attitude towards food. Keep trying.

What? Reed actually smiled (sort of) in a picture? She may have sensed that her job security was in jeopardy. We've kept her on the team, but with some pretty strict amendments to her contract. Also, instead of checks, she now gets paid in kiwis. Tough break.

Sesame Kale & Cabbage Slaw with Baked Tofu
Serves 2-4, double it for a big, hearty dinner!

Tofu:
1/2 brick of tofu cut into 4 1/2 inch "planks"
a few drizzles of Tamari

Dressing:
1 T toasted sesame oil
4 T rice vinegar
2 T Tamari* (regular soy sauce also works)
1 garlic clove, minced
2 T fresh grated ginger
a few drops of Sriracha, depending on who you're serving it to

Slaw:
1/2 small head of cabbage, finely shredded (you can also use pre shredded)
1 red bell pepper, chopped
1 bunch Lacinato Kale (also called Italian kale...just not the curly stuff), carefully rinsed, deveined and cut into 1/2 inch strips
large handful of sesame seeds, toasted in a dry pan
3 scallions, sliced thin

Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper and set your tofu "planks" on the baking sheet. Drizzle the Tamari over them, flip them so they are fully coated. Place in oven and bake for 20 minutes. Flip with a spatula and bake for another 15-20.

While that's all happening whisk together the ingredients for your dressing. In a large bowl, collect your slaw ingredients. Reserve a few tablespoons of toasted sesame seeds. Pour the dressing over the slaw and mix until everything is equally slick. This slaw is great because it can sit anywhere from 1-4 hours and taste equally good as serving it right away.

Pile up a little slaw on a plate, scatter a few sesame seeds on top and serve with a "plank" of baked tofu. Or as Beckett says, "toe-food". Which makes perfect sense.

*Tamari is a thicker, fuller flavored Soy Sauce that you can find in most Supermarket's International Aisle.

The Boy Likes His Sushi

2012-02-06T07:47:00.000-08:00

Beckett met sushi for the first time this weekend. Yes, he's been to sushi restaurants before but we always order him the cop-out Pad Thai because we don't want the "Eat Your Dinner" battle to take over our once/month restaurant experience. I'm sure our fellow diners appreciate this. The deafening sound of a three year old's whine can sometimes turn your stomach. Especially if they're not yours.

Reed loves seaweed salad and spicy tuna rolls. She always cleans her plate...err little wooden tray thingy.

But our boy is a bit more timid when it comes to unusual foods. He appreciates quantity, but sometimes shies away from variety. I mean, the kid didn't eat a piece of fruit until he was two years old.

Well people, we underestimated him.

Needless to say, Sushi and he got along very, very well. They even scheduled a second date.

Thank you to FUSIAN for ~~cleaning up after our two ravenous children~~ the super tasty sushi.

Do you feed your kids sushi?

Beckett's 3rd Birthday Bash

2012-02-01T17:09:00.000-08:00

Yes, this post is a little late. Beckett's actual birthday is on November 28th and we had his party even earlier this year so that it wouldn't be wadded up and tossed aside in the crumples of the Holiday mess. Successful as that was, I haven't told you anything about it.

But, I think it's worthy of a short post and some pictures. Because if you have a creative and imaginative little guy (or girl) like I do, I think they'd love this party. It worked out better than I ever could have imagined.

We sent out an invitation that looked like this:

Beckett got to wear his famed pirate costume again.

Reed got to be a devil. It was like Halloween redux. They were both happy.

The antique trunk had a sign on it that read something like, "Drop your loot here and then walk the plank, you scurvy dog!"

Beckett got a personalized superhero cape!

I made a chocolate cake with pirate treasure and BONES on the top. Beckett just ate all the bones. And then the chocolate cake. I heard good, good things about the cake. Let me know if you're in need of a recipe, I'd love to share.

I made everyone who didn't dress up wear a mustache (or unibrow). Some people happily obliged.

My dad made a fair share of guests feel alarmingly uncomfortable with his portrayal of a character he created named, "Uncle Ralph." Uncle Ralph is not someone you want to know. He is somewhat inappropriate. And hilarious.

Below is a picture of "Monkey Business," which I thought was adorable. Shirt + Tie + Name tag that said "Hi My Name is Monkey Business" + Monkey slippers. Adorable.

We had THREE hillbillies, two knights, an elf, two cowgirls, one cowboy, one baby, a piglet, a Geisha and more. Beckett's expressions when seeing people he knew in costumes was hysterical.

We had two kinds of soup (Creamy Cauliflower & Butternut Squash Bisque) with various toppings and a small spinach salad bar. If it weren't for my poor planning habits, they could have been prepared a day (or two) in advance. Along with fruit, pretzels and onion dip, and popcorn.

I served coffee and hot cider, along with water. It was the first time I didn't have alcohol for the adults (it just wasn't in the budget) at one of my kids' birthdays. And, against all odds, this was the most fun I've had at one of my kids' birthdays. Besides Reed's Micheal Jackson party. That's hard to beat (it).

I used this tutorial for simple decorations that hung from the ceiling. (You can sort of see them in up in the corner of the picture when ~~Nikki Manaj~~ ~~Katy Perry~~ ~~Jessie J~~ I'm bringing in the cake. Super simple. Super cheap. Super cute.

I made a makeshift photobooth and had directions hanging to get goofy and make some memories. There were also signs that said "I <3 Beckett" and "3 years old, OMG!" This was a cute idea but a major fail. The signs were too small, the spot was too dark, the red curtain was too LOUD for the backdrop. But, whatevs, it was fun for those who participated. If anyone has any tips for a successful at home Photo Booth, please share!

Beckett got loads of fantastic dress-ups from some very generous and lovely friends. And while he threw them aside, hoping for "real toys" he uses them every. single. day. And they bring that kid some serious joy. And take him on some serious adventures. That is exactly what I was hoping for.

I know that winter birthdays are sometimes hard to plan. Without the ease of toddlers running around outside, the Birthday World loses its luster. And I lose my creativity. But, this party was every bit as fun as Reed's summer backyard fiestas.

Jason put vaseline in his hair. On purpose. He was totally committed to the Hillybilly look. He also trimmed the afro wig and used it as chest hair. After the first 10 comments from the first 10 guests, he buttoned up. He changed shortly after.

He also wore a onesie. A Carhartt's onesie.

Scooby Doo showed up.

There were lots of laughs. Like, my abs hurt.

Truth.

Beckett rarely gets a day for himself. He lets his sister have the spotlight and gracefully falls into the background. His second birthday was overlooked. He doesn't remember his first. He is the sweetest of boys and absolutely deserved this day. His day.

He was in a world of amazement. And loved every minute.

P.S. Jason now wants me to dye my hair neon pink. Something tells me I would tire of it quickly. No?

Dinner @ 226 - Coconut Spinach & Chickpeas

2012-01-30T14:08:00.000-08:00

Let's talk comfort food in Ohio, in January.

Let's talk hearty beans that cling to your bones in an effort to keep you full and warm and of course, happy.

Let's talk fragrant spices that leave your home smelling like an Indian Grocery. Except not in a B.O. sorta way.

Let's talk wilted greens that sink and float in a deep broth of spiced coconut milk and tomatoes.

Let's talk one-pan meals that leave time for important things like Cooties and fires and hugs.

Real talk, let's stop talking. You need to go make this for dinner. Tonight!

Coconut Spinach & Chickpeas
Serves 4-6

1 T Vegetable Oil
1 T Butter
1 large yellow onion, chopped
3 garlic cloves, chopped
1 T fresh ginger, grated
1 hefty pinch of red pepper flakes
1 t turmeric
1 t cardamom
1 heaping T cumin
1 t salt
1 14 oz. can chopped tomatoes
1 14 oz. can light coconut milk
1 lb. frozen spinach, thawed and drained
3 cups cooked chickpeas*
handful of golden raisins
handful of slivered almonds
handful of unsweetened coconut, toasted

Heat the vegetable oil and butter in a large, heavy pan over medium heat. Add the onion, garlic, and ginger and cook until floppy. Add the next 5 ingredients (the spices) while stirring. Toast the spices until they are very fragrant. Add the tomatoes and let simmer, uncovered for a good 5 minutes. Add coconut milk, spinach, and chickpeas. Make sure all the ingredients are incorporated and the mixture is uniform. Let simmer over medium low heat until the sauce thickens/reduces by about one-third. Stir occasionally so your dinner doesn't stick to your pan. Scatter raisins, almonds and coconut over top. Stir in before you serve (after you present...it just looks pretty, alright.)

Serve Coconut Spinach & Chickpeas over brown rice. I always serve plain yogurt, lemon wedges, cilantro, and thinly sliced red onions alongside.

*I cook dried beans for several hours (usually 6, but depends on the bean) in the slow cooker. No need to soak or rinse. It's more economical and efficient for us since we eat beans so frequently. If you're going the canned bean route, just use 2 cans for this recipe, rinsed.

Sweet Boy. Full Belly!

This is Reed's face every time I even think about taking a picture of her. Henceforth, she will not be appearing on this blog. We've severed her modeling contract, and are immediately changing the URL to flour & beckett.

In other news, she is looking for work as a Court Jester. Her full resume can be found on LinkedIn in the case that you are a member of a Royal Family. Relocation is preferable.

Breakfast @ 226 - Dreamy Oats while you Dream

2012-01-23T08:09:00.000-08:00

We have a lazy Sunday routine. That's the way I like it. That's the way I designed it. Sunday is not a go-day. Sunday is a stay-day. Stay in your University of Cincinnati sweatpants day. Stay under your grey sheets surrounded by mounds of pillows day. Stay by the brick fireplace day. Stay under the warm brown wool blanket day. Stay snuggled with your peeps day. Stay in and ~~watch football~~ read while your husband watches seemingly endless hours of football day. Stay in and make black bean chili day. Stay in close proximity to readily available coffee day. Stay, like Lisa Loeb. Just don't go, and soak in the absolute coziness that is your home.

When the sky looks like this at almost every hour of the day, you need a stay day.

That's what we do, especially because it is our only day as FOUR. We juggle this crazy schedule of Jason working while I'm home, and the moment that he returns I grab my keys and leave for work. And we're on that merry-go-round from Monday through Saturday. So, not just by coincidence Sunday is our stay day.

The kids come in at about 7am, we let them crawl into bed. I go down and start the coffee and bagels while Jason starts their Sunday morning movie. We've found that it's much easier to leave the TV off throughout the week if they know they have at least one day where they get to watch a movie, without a fight. And, we no longer have a battle about watching television. Everyone knows it's a Sunday morning special, and there are rarely complaints or even requests. It makes movie morning a special event.

Rolling into our bed and getting snug under our comforter. Piling up the pillows while Netflix gears up a movie. This one was last week's flick and everyone loved it. I usually read, Jason usually picks up the house or goes back to sleep and the kids enjoy breakfast in bed and a movie. It really has become a huge treat for them, for everyone.

Adorable mug provided by my adorable sister-in-law. Thanks, Andrea!

Well, yesterday I came across some inspiration via the ever addicting and reliable Pinterest to make our lazy Sundays even more lazy. Could it be? Breakfast could be ready when I was rousted by the excited shouts of a little blonde boy? By the sly smile of a bed-headed little girl? To me, this was very good news. When I got home from work last night at about 11 p.m. I mixed up four ingredients. I was in bed by 11:20.

When we ~~woke~~ were awoken this morning, I went downstairs to brew some coffee like every other Sunday. Except this morning...magic. A warm bowl of pudding-y nourishing breakfast awaited. I stirred in two more ingredients, portioned into bowls and topped with some dried fruit. And, friends, Sunday was off to a very good start. Before ~~my boyfriend~~ Pharrell had even sung the intro song.

Dreamy Oats While you Dream - Ever so Slightly Adapted from This to be vegan and yield more. Because we're some eaters!

3 cups water
1 1/2 cups almond milk
3/4 cup steel cut oats
pinch of salt
1/3 cup almond butter
3-4 T honey (hopefully you have local, we didn't at the time)

Use a 4 cup glass measuring cup and mix up the first four ingredients. Your cup will almost runneth over. Just stir gently and all will be well. Carefully, without spilling like I obviously did, place the measuring cup in the slow cooker and fill a quarter of the way with water. Turn it on low and go ~~pass out~~wash your face, brush your teeth and go to bed.

In the morning, stir in the remaining ingredients. It takes quite a bit of stirring to get the nut butter to dissolve but it will get there. Divy up into bowls and top with any of the following: dried fruit, nuts, extra drizzle of honey, fresh berries or other chopped fruit, little pour of cold milk...whatever suits you.

Notes: The nuttiness from the almond butter was one of my favorite elements. If you're not into that, any nut butter will work. I imagine any fruit puree would be delicious as well. Think pumpkin puree or apple sauce. A whole bevy of spices would be welcome here too. There was just something about the simplicity of these flavors that I really loved. Also, I'm pleased to announce that I just finished the leftovers while I typed this, reheated in the microwave and they were every bit as good as day one. And if you must know, yes, I lied to my kids this morning and told them it was all gone. Don't judge. I know you've done it with your good dark chocolate or your special flavor of Fage.

Overnight Oats Elsewhere:
Apple Pie Overnight Oats
Oatmeal with Apricots and Buttermilk
Spiced Overnight Oatmeal for a crowd
Overnight Pumpkin Spice Oats

Pomegranate Lime Juice from Trader Joe's. Totally Bomb. Get some.

Warnings

2012-01-21T09:14:00.000-08:00

Some things you should know about parenting.

2) If you're not careful, your Friday nights can end in Total Frustration. And I'm not talking about the bar calling "last call" before you get your final drink. Because seriously, where do they go?

1) Four year olds can be vicious. Watch out.

Holiday Snapshots

2012-01-20T11:45:00.000-08:00

It's the unexpected things that make up the silliness and belly laughs of the holidays. These glasses I snagged from the craft store dollar bin might have been my smartest purchase of the holiday. These, and the whoopee cushion. Another reason why stockings are my favorite part.

Also, a demonstration of the goofs that make up the boys/men in my family. Keep me laughing muchachos! I love you for it.

Coming soon: a gift guide of my (the kids') favorite things they got for Christmas to help you shop for your grandkids/niece/nephew/cousin/child of your own next year.

Dinner @ 226 - Salmon Rice Bowls

2012-01-20T09:30:00.000-08:00

Salmon. It's the powerhouse of fishes when it comes to nutrition. It's on almost every restaurant menu, regardless of the proximity to water. It comes frozen, fresh, sort of fresh, and even in a can. Some people praise it. I mean, it's worth praising. But, sheepishly I admit to you, I've never liked it.

I've tried it baked in parchment with lemon and capers. I liked everything but the fish. I've tried it grilled. I've had it in burger form, which was one of the more enjoyable experiences. I've had it smothered in vaguely Asian gelatinous sauces. To date, my favorite was to eat it was like this. Can of salmon + Mayonnaise + Sriracha + Cucumbers + Toast. I have it in the summer all the time. But, even I admit, it's not really how salmon should be consumed. Out of a can? Mixed with Mayonnaise and (the world's best) hot sauce? Sort of a cop-out.

I try it out in some form or another once every six months. Holding my breath as the pink flesh nears my lips, hoping that we have a winner. Always a massive fail. I had almost given up on this Must-Love-Salmon-Movement when I came across some trustworthy inspiration. I mean, the gal has a column in Bon Appetite, what's not to trust?

The actual recipe is in her cookbook, which I would love to have. But, having no reason to justify buying my kabillionth cookbook, I figured I'd just improvise. Twas a delightful improvisation.

Reed was sold because it was pink. Beckett likes anything that involves seaweed and fish. I loved every damn thing about it. Jason said it was the best salmon he's ever had. Folks, we have a winner! Finally.

Salmon Rice Bowls

2 cups Jasmine or Basmati Rice (really, whatever you have will be great)
Salmon, however much you think your family will eat
1 bunch of bok choy
Trader Joe's Roasted Seaweed Snacks
Black Sesame Seeds, toasted

For the Sauce:
3/4 c soy sauce (we use low-sodium)
2 T honey
1 T grated fresh ginger

Preheat the oven to 350 degrees.

Make the sauce: Whisk the honey into the soy sauce in a baking dish (lasagna pan, casserole dish, brownie pan, whatevs) until it dissolves. Whisk in the ginger. Pour about 1/4+ cup into a container. Your merely protecting a little sauce from raw fish juice so that you can use it after the bake. Put you salmon filets in the baking dish. Let them marinate for 1 hour, flipping them in the middle, while you prepare the rest.

Cook the rice according to package instructions. While the rice is cooking slice your bok choy into 1/2 inch strips. Add the bok choy to your rice and cover, about 5 minutes before it has finished cooking. Just let it sit on top and steam while the rice finishes cooking.

As the rice/bok choy mixture finishes, place your marinated salmon filets (skin side down) into the oven for about 6-8 minutes depending on the thickness of your fish.

Divy up the rice and bok choy into 4 bowls, top with cooked salmon filets, crumbled seaweed snacks (or Nori, if you're near a Japanese market), and toasted sesame seeds.

Serve the reserved marinade alongside for drizzling over your rice bowls.

I served this with a halved avocado, filled with Trader Joe's Spicy Peanut Vinaigrette, which I have shown my praise for before. It is my new favorite side. Delicious, I tell you!

We also had a homemade haircut. We have an ongoing battle at our house. Jason likes his hair tightly crew-cutted. I like his hair wild and flippy. And Becks totally doesn't care. I agreed to cut his bangs because they were clearly getting in the way.

Eh, He's stupid adorable either way.

Dinner @ 226 - So Fun Salad, Deconstructed

2012-01-17T11:53:00.000-08:00

I'm going to go ahead and say it. This was an awesome idea. And it was mine, my idea. So, that means I'm awesome...right? Yes, I think it does. It most certainly does. The fact that I lose my car keys on a bi-daily basis shouldn't detract from my awesomeness. Neither should the fact that I ~~liked~~ loved this movies. I'm still awesome. Sort of.

Trudging through the doldrums of winter by braising and stewing can only keep a cook satisfied for so long. It was the middle of last week when I was craving something raw, something fresh and crispy. We almost always accompany our meals with a green salad but in the dead of Ohio winter, salads for dinner are a hard sell to even the most health conscious (ahem). But I couldn't take another simmered sauce or broiled lasagna. No matter how tasty, I knew we couldn't eat soup all winter long.

Inspiration came from Trader Joe's. They sell a prepackaged spinach salad with all these crave-able toppings. The dressing leaves a little to be desired but I could improve upon that, right? And improve I did.

Beckett found a baby spinach leaf. He couldn't bring himself to eat it.

Making it fun for the two ~~babes~~ short adults, I arranged all the toppings in the middle of the table with spoons and forks for digging in. I cut them loose to design their own salad and with everything on the table being somewhat healthy, they had total creative license to compose the salad of their dreams. It was a refreshing and delightful dinner time.

Beckett went heavy on the raw broccoli and bell peppers. Reed heaped up the tomatoes and chickpeas. They both made a serious dent in the blue cheese. I took a scoop of everything that was an option. And Jason's was gone before I could survey.

So Fun Spinach Salad, Deconstructed

You'll Need:

A big bowl of spinach leaves, washed and dried

You'll Want Some or All of the Following:

1 can of chickpeas, drained and rinsed
raw broccoli florets
cooked quinoa (I usually have this in the fridge)
blue cheese, crumbled (goat cheese, Parm-Reg, or Manchego would also work)
hard boiled eggs, chopped
dried fruit of your choice (we used cranberries and cherries)
bell pepper, chopped
green onion, chopped
avocado, chopped
cooked & shelled edamame
olives of any kind
cherry tomatoes, rinsed and halved if you have the time
your favorite nuts, toasted (we used pepitas)

Now make a basic vinaigrette. I've been making our favorite vinaigrette for 3 or 4 years, so I don't measure. But, if you follow these proportions (1:3, vinegar:oil), you'll end up with something fairly divine. I use an old salsa jar to shake ours up. That way I'm not bothering with a dirty whisk. Herbs and shallots are optional in the dressing. If you have them, use them.

1/4 cup vinegar (red or white wine vinegar, rice vinegar, white or regular balsamic vinegar all work)
1 T Dijon Mustard (we like it tangy, reduce amount if you don't)
1 t honey
3/4 cup Extra Virgin Olive Oil (Safflower or Grapeseed Oils also work)
1/4 t salt
pinch black pepper

Shake dressing with lid tightly sealed. I let the kids do this part. You'll have more than you need but the dressing stores in the fridge for 2 weeks.

I hope you enjoy this as much as we did. Leave a comment if you come up with any additional toppings.

Lunch @ 226 - Spicy Sweet Potatoes

2012-01-15T10:42:00.000-08:00

Behold. My new favorite way to eat sweet potatoes. Not that there is a bad way. Bake potato at 400 degrees for 30 minutes, until adequately squishy. I prick mine with a fork.Slice it open and pinch ends to create a well. Add a drizzle of olive oil, salt, sour cream, chili powder and a squeeze of lime. You can also rub the skin with chili powder before the bake. Some finely chopped red onion and cilantro leaves were added after the photo. It was awesome. Enjoy.P.S. Through some persistence, I learned how to make pictures bigger! Hells yeah.

Happy customers, all around.

Dinner @ 226 - Dinner for Three

2011-09-28T06:46:00.000-07:00

Jason had to work late one night last week. I always simplify the menu a bit for when he's gone. If there's no one at the table to truly appreciate the depth of flavor in my Chana Masala, I'm not going to spend two hours making it. They totes eat it, but would they notice the squeeze of lemon or extra cilantro? No. They just know it tastes good, which is an excellent place to start.

Last week, it was just going to be the three of us for dinner and I thought it would be fun to let them decide. I often ask for their input but rarely do they get to decide the whole menu without resistance from Mama. So, I was imagining some gluttonous macaroni and cheese, chicken fingers, or fish sticks when I woke up and realized I was living with two pretty awesome kids. And then, we ate. This is what they chose.

Creamy Polenta and Roasted Shrimp and some steamed Haricot Vert with toasted almonds. Certainly not elaborate but just perfect for the three of us. I'm eating with them more often.

Dessert @ 226 - Banana Ice Cream

2011-09-21T06:55:00.001-07:00

I find bananas to be one of nature's most perfect foods. Peel and eat for a midday snack. Slice and top your cereal or oatmeal for breakfast. Stir into cakes and quick breads for a celebration. Saute with brown sugar and butter for dessert. I mean, real talk, bananas can do just about anything. But, for a fruit that is so versatile, some people find the banana to be vile and even, offensive. One such person is my sister. On a recent trip to Boston for a sisterly (and new niece) visit, I asked her to buy a few breakfast bananas for me, while she went to the store to procure some other necessities. She winced and squished up her nose, like the thought of plucking them from their shelf in the produce section might just do her in. Really?

The world's second (First is mango. Crazy, no?) most popular fruit just got winced. I was shocked. I secretly can't wait for her to start feeding her baby mushed up bananas, because even a banana lover can become a temporary banana hater when pushing spoonfuls of light brown mush into a baby's mouth. And then quickly sliding fallen dollops off their onesies and from in between their neck rolls. Nauseating, I tell you.

Are you looking for a point? Okay, the point is banana lovers and banana haters alike need to try this ridiculously easy technique for ice cream that is totally B-A-N-A-N-A-S. Sorry, had to do it. It has one ingredient. You can't not try a recipe that has one ingredient and very few steps. Okay, it's super simple. Here we go.

1) Peel and slice some bananas. Use as many as you think your crew will eat. I usually do 1-2 per person. Ripeness is of no concern. I've used bruised and bound for banana bread. I've used perfectly ripe and even slightly green. You cannot screw this up. Obviously, the riper your bananas are, the sweeter. And sweet is good here - because, well, it's ice cream. And it's supposed to be sweet.

2) Put your banana slices on a Parchment Paper covered baking sheet, in one single layer. Find room in your freezer. Good luck.

4) After a few hours, retrieve your bananas. Slide them all into the bowl of your food processor. And whirl them around. It takes a moment, you might have to move them around with a spoon. Keep buzzing until their completely smooth. Don't get too crazy though. Your machine will get warm and begin to melt the bananas.

5) Once smooth, scoop into bowls and serve immediately.* If you've got your fancy pants on, top with caramel sauce, blueberries, honey, peanut butter or almonds. All of which I have tried. All of which are ridiculous. Yes, we make this a lot.

So, come on banana haters, ice cream lovers, dieters, calorie counters, lactose in-tolerators, gluten freers, veganizers...ummm, everyone. It's just bananas. But it tastes like a chilly bowl of what you would eat while sitting on a cloud in heaven. Yeah, it's that good.

*Leftovers get pretty hard in the freezer. Not inedible. But, not as good as the first time around.

Enjoy! Hopefully you're having a better hair day than our friend, Beckett. If not, he's here to assure you, the ice cream will taste just as good.

2011-09-16T12:46:00.000-07:00

Hi lovelies. On Fridays, I'm going to try to post something that I don't want to forget. Something my kids did or made, that probably won't make the Official Baby Book or be kept in an organized file, to be unveiled when they turn eighteen. Meanwhile hundreds of crafts and finger paintings and awards and trophies come tumbling out into one gigantic mess. And, predictably, the only thing you'll want to see is your first snippet of hair, which I promptly threw away after your first haircut. Sorry kids, I have no soul. But listen, our house is hardly big enough for us. Add necessities and we're pretty cramped up here at 226. The last thing I want is filing cabinets of drawings. I keep things. Of course I do. But in a house where cake pans end up in trash cans and cell phones are found in play houses, it's hard to keep track of it ALL. I know I am not going to be successful at keeping everything and knowing where it is in fifteen years. If you knew me, you would know that I am just being honest. With myself.

Lest the internet blows up, they can hopefully find most of the things that made me melt or laugh right here. And they'll know, disorganized or not, I still loved every little thing! I totally encourage you to do the same, if you have a blog. Leave a link in the comments if you feel like joining in!

A sign of Fall. Buckeye necklaces for Mama.

Thanks, Reed. And Jason.

Dinner @ 226 - Lazy Day Bean Soup

2011-09-14T07:18:00.000-07:00

As we enjoy the last few days of open windows and longer sunlit nights, I feel a shift. It happens this way every year. I feel myself move from fresh, raw ingredients and simple salad assemblies to steamy comforting bowls and heartier fare. Maybe its our natural instinct as humans. Maybe we need some extra insulation for the cold winter. Maybe it is my desire to keep my family full and warm as the nights turn cold. Whatever it is, I'm feeling it. And, I'm not fighting it.

It's a strange time, isn't it? The shift of seasons. We're having brainstorming sessions about Halloween costumes and planning and anticipating our favorite fall activities. Leaf jumping? Festival going? Pumpkin carving? Apple picking? Applesauce making? Though I resent fall because it puts a period at the end of summer, and summer will always be my season. Not only that but it is also undoubtedly followed by Winter, a hard season for everyone in this house. Even with these complaints, I admit, it is hard to not get into the spirit of things.

This is my introductory course for fall. We've had a few brisk evenings where this soup left everyone full and warm, not to mention smiling. I know we'll have many more nights of needing warmth but this is a good start. I made it entirely in the crock pot, which may sound like cheating to you? But, I promise it does not taste like any corners were cut. This soup is thick, without being heavy. It's wholesome and comforting but still healthy, in a not healthy-tasting way.

If you've never poured hot soup over stale bread cubes, you have to try it. I wish I didn't have to call it "stale" bread cubes because I know that does not sound appealing. But, trust me. Try it. You'll thank me for putting this little gem of an idea in your head.

Lazy Day Bean Soup

Note: This recipe may sound verbose because I'm not a master of writing recipes yet. So, don't be intimidated by the word count. Plus, the slow cooker does most of the work for you. Read through it first, it's really pretty simple and it will turn out a fine bowl of bean soup. Very fine, indeed.

In crock pot:
1 lb rinsed white beans (no need to soak)
2 bay leaves
1/2 an onion
3 garlic cloves, smashed
2 sprigs fresh rosemary
2 stems fresh sage
1/4 teaspoon red pepper flakes (less is you are heat averse)

Put all of these ingredients in the crock pot. Add a 32 oz. box of vegetable stock (or homemade equivalent). Add water, filling the pot an inch from the top. Put a lid on it. Not to be confused with Put a Ring On It, which happens to be Beckett's favorite song.

Cook on low for 5-6 hours.

Fish out the bay leaves and herb stems and toss them. Fish out the softened garlic cloves and smash them into a past on a cutting board and return them to the pot. Using an immersion blender, blend the soup for less than 10 seconds. You want some of the clear broth to become thick and rich but you definitely still want some whole beans. Add 8-9oz. frozen spinach and recover.

Warm 2 T Olive Oil over medium heat. Throw in:

1 onion, chopped
4 carrots, peeled and chopped
2 celery stalks trimmed and chopped

Saute until all vegetables are soft. Dump all the vegetables into the slow cooker, with the beans and spinach. Add salt to taste. I used about 2 teaspoons.

Cube up some stale bread. It can be yesterdays baguette or some leftover Italian loaf you threw into the freezer. Scatter onto a baking sheet, drizzle with olive oil and a hefty pinch of salt. Bake in a 400 degree oven for about 8 minutes, until slightly golden and crusty.

Distribute bread into the bottom of bowls, fill bowls with soup and top with shaved Parmegiano Reggiano and a glug of your best olive oil, for richness.

And, drink up these last days of summer. Barefoot.

Swing...

2011-09-13T07:00:00.000-07:00

like you were 4. Please.

Breakfast @ 226 - Breakfast Pizza

2011-09-12T07:00:00.000-07:00

Okay, I know what you're thinking. I'm going to make you get out of your Pottery Barn sheets and slip into your sweatpants two hours earlier than normal and make you trudge down your squeaky wood stairs to start some pizza dough for your beloveds. But, there is obviously something you do not know about me. I love sleep. Almost more than I love my beloveds.

Elaborate breakfasts are almost never on the menu. Jason's pancakes serve as our WOW breakfast for the kids. And, I often scurry into the kitchen with my pants on backwards and unwashed Sumo Wrestler like hair on top of my head, quickly throwing together a fruit syrup, just to say that I've contributed. I've honed my scone-making down to a 13 minute process, start-to-finish so that I don't have to get out of bed one minute earlier than normal to make an impressive pastry. There's occasional Purple Sweet Rice at our breakfast table, but more often than not I stick to food that takes fewer than three minutes to prepare if the clock reads any hour earlier than 9 a.m. I save my elaborate cookery for the PM hours, after I've been fueled with caffeine, and other harmless drugs.

So, now that you know this, you know that this breakfast pizza is simple as can be. The idea came to me when I saw leftover broccoli in the fridge. I opened the egg container and saw four sad ovals, begging to be thrown into a hot pan. Really, it took little forethought and next to no effort. The results? Uh, the kids thought they were eating pizza. For breakfast. How could that be bad?

Breakfast Pizza

2 Whole Wheat tortillas
olive oil spray
2 eggs
1 stalk broccoli, steamed and chopped (leftovers work well + more sleep for you!)
Parmigiano Reggiano (white cheddar or gruyere would work well, too)

Turn your oven to 350 degrees. Spray the tortillas with olive oil spray. Place them on a baking sheet, and put them in the oven for about 5-7 minutes. Keep an eye on these, they can burn in a second. You're looking for a little crisp and a little browning, like a faux pizza crust. While the tortillas are browning up, scramble your eggs. Do it whatever way you and your peeps like to eat them.* Make sure you stop a few seconds before they're fully cooked because the eggs will spend a little time in the oven, where they will cook a bit more. A little runny is good.

Retrieve your (undoubtedly perfectly browned) tortilla shells from the oven. Spray the tops again with a bit of olive oil. Scatter the eggs and broccoli evenly over the "pizzas." Finally, grate some Parm over the top of the pizzas. Use the bigger holes on your grater. In this application, if you grated the Parm to powder consistency - it would all but disappear once melted. Put the baking sheet back (with pizzas) into the oven for a few minutes. You're just warming the broccoli and melting the cheese at this point. No more than five minutes or you'll overcook those eggs! Finish the pizzas with a sprinkle of sea salt and a grind or two of pepper. Cut into wedges and serve with extra broccoli or fruit.

*I'm a strictly egg girl. I do not like adding cream, cream cheese or sour cream to my scrambled eggs. It may boost the texture but I think it dilutes the flavor. I mix up my eggs with sea salt and freshly ground black pepper and scramble them in a hot pan with a little melted butter.

Finish your pizzas and force someone to take photos of you whilst you make goofy faces. If you don't know how to do this, Reed's an expert. Ask her.

You love your mama because...

2011-09-09T07:00:00.000-07:00

I imagine most kids said things like, she gives me hugs or reads me an extra book. Or maybe that she gives me special treats or takes me to the park and pushes me on the swing. But, no. Reed loves me because I give her lipstick. Among a bunch of other reasons, I'm sure.

(2010 Preschool)

Breakfast @ 226 - Purple Sweet Rice

2011-09-08T07:00:00.000-07:00

This is going to be a short post because we have two sick kids waking up for some snuggles periodically. Oh, when is the first day of preschool you ask? It's tomorrow. They have impeccable timing. Just perfect. I mean, not even the hint of a cough or trickle of a sniffle in over six months. But, wait...school starts tomorrow? Yup, bring on the illness.

It's sort of a sad sight to watch unfold. We have been talking up The First Day of School for over a month. We got backpacks and met our teachers. We said goodbye to pool season and hello to new friends. We even bought a first day of school themed book. And, they literally could not wait. But, wait they will. Poor things.

To combat these nasty sniffles and dry coughs we've been doing a whole lot of smoothies and there have been noticeable improvements. Our current favorite is mango, pineapple, banana, avocado, rice milk and a touch of honey. But, will it be enough?*

Sick or not we all have to eat breakfast. I rotate between the same reliable options, always trying to incorporate a decent amount of protein, eliminate sugars, and throw in a little fruit or vegetable. But, the constraints stifle my creativity and I usually go back to my trustworthy friend, Almond Butter Toast. But on mornings when my eyelids are pried open a little earlier by two sets of tiny hands, I brew the coffee extra strong and I'm just feeling the love? There's always purple rice! Plus, if you make enough, you can feast on the leftovers. I always do.

This is a recipe that I would never try if I read it on a blog. Luckily, I tasted it before I ever prepared it in my home. That's the beauty of working at an awesome grocery store. Creative people and their ideas around to inspire you all the time. I love it. All I know is that you should go against your instinct and make this. Some of the world's most satisfying foods are also the least photogenic. Agreed? But, wouldn't your 4 or 8 or 10 year old self think this bowl of violet hued rice was pretty cool? Mine would. Errrr, does.

Purple Sweet Rice
1 cup brown rice
1/2 can light coconut milk, or more
1 cup frozen blueberries
1 cup frozen (or fresh) pineapple
2 bananas, sliced
1-2 tablespoons agave sweetener
slivered almonds, for scattering on top

Prepare the rice according to package instructions. When it's nearly finished and all the water is just about absorbed, stir in coconut milk and all the fruit. You're looking for a creamy consistency, like wet oatmeal. Add more coconut milk if it looks dry. Taste and add a bit of sweetener. Depending on the sweetness of your berries and pineapple, you may not need much at all. Stir the whole mess together until the blue of the berries turns the milk purple and everything is incorporated, and the frozen fruit is heated through. Serve in a bowl with a few banana slices and almonds on top.

I usually double the recipe so I don't have 1/2 a can of coconut sitting in my fridge, tempting me to pour it down my throat. Because I have a major love affair with coconut milk.

*A Triumph. They went to school, more on that later.

Pictures

2011-09-07T07:00:00.000-07:00

In case I lose all of your drawings. And, real talk, that's very likely.

In case you become a famous artist and your fans want to know how you got your start.

In case I forget how little your hands were and how much they had yet to experience.

In case you ever ask me if I let you play with permanent markers.

And, just because these little people you draw make me smile. And I never want to forget them.

The Potty

2011-09-06T07:00:00.000-07:00

This is our second attempt at potty training our little boy. Reed was so easy. She got it within two days with very little incentive, gifts, prizes, charts, or any other hoopla. We just cheered for her when she went and and she was like, "oh, i got this." Because she did.

Beckett is different. He doesn't really "get it." He would sit in a dirty diaper for hours without being bothered. I am hoping he picks it up this time so, we've thrown in a little of the hoopla for him. Just a little.

Any ideas or suggestions are welcome.

Dinner @ 226 - Burger and Fries

2011-09-05T07:00:00.000-07:00

Is craving a burger and fries odd for someone that gave up meat over nine months ago? For someone who also feels uncomfortable eating meals that offer no nutrition? Probably a little. But, it happened. And, when faced with this sort of conundrum, I know just who to turn to. My good friend Gwyneth Paltrow. What? Don't act surprised? We've been kicking it for ages. In fact, this whole phenomenon? Entirely my idea.* Like her or not, her black bean burgers sorta rock. Are you one of those foodies who is pissed that she was featured in the June issue of Bon Appetit? Get over it. She's super duper pretty and she can cook, aren't those qualifications enough to land you on the cover of a food magazine? I think, yes.

I really don't want grilling season to whiz by without telling you about these suckers. I know, it's almost gone already. Grilling in September? Is that okay? Aren't we supposed to be eating sweet potato casserole and pumpkin spice lattes. Well, I like to hold on to summer and in Ohio, it's not hard. While I sit here and type, it is 95 degrees outside. We have mounds of tomatoes coming in every day for the past month. I mean, summer is still happening here. For sure. Also, the truth is, these don't really work on the grill. I tried. But, the good part of the truth is they fit very nicely into a late summer cook-out menu. Whilst other people are eating burgers from the grill, you can finish these up in the skillet and not miss a thing. In fact, Jason ate these and I never heard so much as a word about the non-meatiness of the meal. And he is a burger man. Actually, he's a blue cheese burger man. He makes the best and sometimes I even miss them. But, that has absolutely nothing to do with this post. Nothing.

Back to the burgers. They're made with black beans and brown rice. Hello Health. Hello Protein. How are you guys doing? Thanks for playing so nicely together. Along with the other ingredients, I am willing to shout that these are the best homemade bean burgers. Immeasurably better than the store bought cardboard kind. But, we all knew that.

I believe that toppings are essential on veggie burgers. They're the stuff that makes a dance into a gala. A concert into an event. A march into a parade. So, don't hold back. Because you know you want to do more than just dance.

Black Bean Burgers adapted from this book

4 tablespoons olive oil
1 large yellow onion peeled and finely diced
2 garlic cloves minced
1 jalapeno seeded and finely diced (optional)
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne
1 scant teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 14 oz can of drained and rinsed black beans(I used 1 can black beans, 1 can pinto beans simply because that is what I had on hand)
1 cup cooked brown rice
2 (plus) tablespoons finely chopped cilantro
3 or 4 tablespoons flour
3 tablespoons of safflower or vegetable oil
4 (plus) whole wheat buns

Heat the oil and saute onion, garlic and cumin until soft and fragrant. Add salt, pepper, beans, rice and cook stirring for 2 minutes. Add cilantro and mash with potato masher to combine and get some cohesion, you want some texture. Let mixture cool so it is easy to handle, form 6-8 patties (depending on what size burgers you want), put in fridge for a few hours if you have time. Dust each side with flour heat in skillet until browned on each side. Serve with your favorite toppings.

We had:
tomato
avocado
thinly sliced red onion
lettuce leaves
horseradish (a must in my opinion)
ketchup
mustard
mayonnaise
relish
pickles

Sweet Potato Fries
2 pounds sweet potatoes, washed really well
2 tablespoons olive oil
salt + pepper

Heat your oven to 400 degrees. Cover a baking sheet with foil, really simplifies clean-up. Slice the potatoes in half, length wise. Slice the halves into quarters and the quarters into eighths. All lengthwise until you have a rather skinny piece of sweet potato that resembles a fry. Or skinny wedge, whatever. Spread your potato slices on the prepared baking sheet, add oil and salt and pepper, and mix with your hands. Making sure that every "fry" is slick with oil. Spread the fries out in a single layer and put the baking sheet in the oven for about 25 minutes, tossing and turning with a spatula halfway through.

Boys

2011-09-04T07:00:00.000-07:00

Is this what having a boy is all about? If so, I am secretly looking forward to it. Don't tell my mom.

Dinner @ 226 - Baked Fish Fillets

2011-08-31T16:23:00.000-07:00

Hi pretty faces. We have a tremendous amount of catching up to do. But, before the tired excuses and lame complaints and dramatic professions about the overwhelming-ness of life, I feel I owe you a recipe. I feel I owe you a fantastic recipe. I feel I owe you the kind of recipe that your husband will be thankful he didn't end up going to a restaurant for dinner. The sort of meal that might be begged for more than once a week, by the small, medium, and large people living in your house.

Do you cook fish a lot? It's the only animal protein I eat so I use it a lot. We probably have it once, maybe twice a week. The only thing that keeps me from cooking it even more is the very sad fact that this here family lives in a completely land locked state. Good fish is hard to procure. Inexpensive, good fish, well that's nearly impossible. For these reasons, I buy frozen fish. I know it sort of goes against most of my natural cooking instincts but it's the only way we can afford to have it. And, at Trader Joe's, the frozen fish doesn't leave you with a whole lot to complain about. I usually keep a few pounds of some variety of white fish in my freezer at all times.

Okay, enough about the not very fresh but good enough fish. You'll need 1 1/4 - 1 1/2 pounds of whatever fish you can get, if you're feeding four people. This meal is for a night when you don't feel like getting crazy with curries or messy with marinaras. You want flavors that don't frighten or surprise your taste buds, but instead nuzzle in and give them a gentle hug. Yes, taste buds have feelings. And they like hugs. Fact.

Baked Fish Fillets from this book

1/2 cup all-purpose flour
3/4 cup bread crumbs (homemade are best)
2 small eggs
2 tablespoons chopped fresh parsley
salt
1 1/4 pounds fish fillets cut into strips or chunks
4 to 5 tablespoons olive oil
lemon wedges

Preheat the oven to 425 degrees. Spread the flour on a flattish plate and the bread crumbs on another one.

Whisk the eggs and parsley together in a shallow bowl and add some salt. Sprinkle the fish with some salt too.

Pat the fish chunks in the flour first, then in the egg, and finally in the bread crumbs, turning to coat them thoroughly each time. Put the fish in a baking pan and drizzle with a little of the olive oil. Turn the fish over and drizzle a little more oil over the top.

Bake the fish in the oven for 10 minutes, then turn the pieces over and bake for another 5 minutes or so until they are golden and crisp. Serve with an extra scattering of salt and some lemon juice squeezed over the top.

Serves 4

I totes forgot to drizzle one side with olive oil and i never turned them while they were in the oven. Still fantastic. Jason made some simple tarter sauce to go with the fish. Mostly because he likes to eat it. Spoon style.

Awesome Peas
1 tablespoon olive oil
1 tablespoon butter
1/2 large yellow onion, sliced thin
1 pinch brown sugar
1 garlic clove peeled and chopped
1 bag frozen peas
salt + pepper

Warm olive oil and butter over medium high heat. Add onion and sugar, stir and lower heat to medium and cover. Allow onion to caramelize, about 15 minutes, checking every few minutes and adding water if the onion is sticking. Add garlic, toss around in the pan for a few seconds. Add peas. Cover and cook until peas are warmed through and bright green, about 10 minutes. Season with salt and pepper.

Yummy Salad with My Favorite Vinaigrette
For Vinaigrette:
2 (large) tablespoons red wine vinegar (we like tangy dressing. if you don't, reduce the vinegar)
salt
pepper
1 tablespoon Dijon mustard
a drizzle of honey
about 1/4 cup olive oil

Make your dressing in the bottom of your salad bowl. This way you can make your salad on top of it and toss it all at the last minute, with fewer dishes to wash up when you're finished! Mix first 5 ingredients with a whisk. Whisk vigorously, so you get a uniform consistency. Stream in olive oil while whisking. Taste.

For Salad:
baby spinach
thinly sliced red onion
2 or 3 fresh garden tomatoes chopped (important to use farmer's market or homegrown tomatoes in this salad, the hothouse SuperMarket variety just won't do)
a knob of tangy blue cheese, crumbled

Drop the onion in the vinaigrette. Putting raw onion into the dressing quick-pickles it a bit, and takes a bit of the bite away. Pile up the rest of the ingredients in your salad bowl and toss it all together at the table.

If you're lucky, you'll get to finish your dinner with a table-side saxophone serenade. Ahhhh, sweet sweet music.

Or, a milkshake. With a cute straw. You choose.

2011-07-13T09:40:00.000-07:00

Sorry for the pause in programming.
We have some changes going on here at 226.
Hope to be back soon!

2011-05-17T12:31:00.000-07:00

Baking yumminess for cocktail parties and wedding showers, hoping that they made the guest smile.
Exciting in the fact that there was leftover salted caramel sauce for drizzling over ice cream and stuff.
Realizing that the laundry increases two fold in the summer months, but loving the outdoor play, for real.
Watching the intrigue my boy has for maple tree seeds or "helicopters." Did you know they can be anything? He even served them to me for lunch last week, on a small paper plate.
Loving taking photos of mouths. Weird? Probably.
Having salads for dinner so I can avoid steaming up my already steamy kitchen. This one was raw shaved brussel sprouts + thinly sliced apples + salt + pepper + lots of lemon juice and just enough olive oil + a generous topping of shaved Parmigiano Reggiano. It made bellies smile.
Planting tiny pots with strawberry seeds that these two check on every morning.

Have a lovely second half of the week.

Lunch @ 226 - Cashew Snack Wraps

2011-05-15T12:46:00.000-07:00

Do you have a standard variety of produce in your refrigerator? We do. It involves mushrooms, salad greens, green onions, carrots, broccoli and celery. These are our staples and they are always purchased at the store, regardless of if they are needed in a recipe. It makes me feel safe to have these (sort of on the boring side) vegetables in my crisper. I know I can make dinner, even if these few things are all I have.

A few months ago, I peered into the hydrator as I started to plan lunch. I didn't see much. But, there were carrots, a half eaten cucumber, a few pea shoots and some green tortilla shells, which Reed refers to as Mermaid Food. That's anything green, actually. I had a vision that involved all of these Forgotten Ingredients and I pulled my knife off its magnet, like some sort of armed culinary superhero.

I pulled out the spinach flour tortillas and thinly sliced a seedless cucumber. Then I coarsely shredded some carrots and added some pea shoots. Sometimes I add thinly sliced mushrooms, avocado, green onions, cooked edamame, cold cubes of tofu, finely chopped or shredded broccoli. You get the idea...it's a "whatever wrap." Just think about what you're adding. I try to keep it all in the Asian flavors group, because they are sort of dumbed down Asian snacks. So, you know, no tomatoes. That'd be icky.

After you've added your vegetables, chop a few cashews...like, 1/2 a cup for two wraps. It tastes best with roasted and salted cashews but we're trying to eat more raw nuts so we're slowly training our taste buds to enjoy the buttery texture and flavor of raw cashews wrapped up in these. You use whatever you have. Dump the nuts on top of your piles of vegetables.

A caterer/chef I occasionally work for often proclaims, "the sauce is boss." She's right, really. If you have an average crab cake, people will still rave about it if it is paired with the perfect aioli. So, that's the key for these. Run out to your neighborhood *Trader Joe's and pick up a bottle of Spicy Peanut Vinaigrette dressing. It's indescribably yummy. I will tell you though, if spooning it into my mouth as a soup were socially acceptable, I would do that. Everyday. Drizzle that on top of the contents of your wrap, roll up, toothpick to keep closed and to feel fancy, slice on the diagonal, and serve.

With the same vegetable assortment, I usually make a salad while they're eating their wraps. This one had crunchy romaine, shredded green cabbage, a little red onion, 1/2 an avocado, thinly sliced cucumber, shredded carrot, some leftover edamame, cashews and of course the soup, I mean, salad dressing. It was awesomely filling and so very tasty.

*If you don't have a Trader Joe's, just google something like "Spicy Peanut Vinaigrette recipe" and there are plenty of results. I like to take shortcuts at lunchtime to make my afternoon run a little more smoothly. But, feel free to take the time to make your own sauce. I'm sure it would be tremendous.

"Yo Moms, where'd you get this shit? It's DANK!"

This is Beckett, eating his Mermaid Food, aka Roasted Seaweed Snacks which we both love. But, I've always thought this photo looked like he just received a heaping portion of the Best. Drugs. Ever. Oh, my little stoner.

Face it.

2011-04-30T09:21:00.000-07:00

Did I tell you guys that when my kids left for Florida to stay with my parents for a week, my twenty-eight year old-not sure why I still have it-very post pubescent and annoying acne left with them. Don't tell them, but I think there's a connection there. Oh, the kids came back, and so did the zits. But, I took these pictures to remember my beautiful acne-free, stress-free self by. You know, for posterity and whatnot. And just in case it never happens again.

As you can see, I was puzzled that it all just disappeared in a matter of hours after dropping them off at the airport. Well, at least I have PROOF of the six lovely, complexion-issue-free days. It was fun while it lasted.

More Than a Greenhouse.

2011-04-28T08:40:00.001-07:00

Jason's plants were getting too big for the small room set aside for his obsession. So, in his typical fashion, he imagined a solution: and built it.

I left for work in the afternoon as he put a few nails in the sides of our raised bed. I came home in the evening and we had a greenhouse. A greenhouse! I mean, he had help. Love.

Lunch @ 226 - Almond Butter, Banana, and Jam Sandwich

2011-04-08T11:08:00.000-07:00

Lunch for kids can be tough for healthy eaters. Can I get a Hell Yeah? Time is limited midday, between activities. The typical options are so void of any real ingredients or nutrients I try to steer clear of them entirely. I don't make turkey sandwiches with gobs of condiments and no vegetables, or noodles and orange powder that come from a thin cardboard box, or hot dogs, or little noodle o's swimming in a sea of sugar and red sauce that doesn't deserve to be called tomato. It's not that I didn't eat these things when I was young, it's just that I'm becoming super difficult in my ripe old age. But, I'm sure you know that by now.

I think these things are so heavily relied upon because they take less than five minutes to prepare. Little Susie Loo Who can go read a book and when she flips the last page and starts to complain that she's bored, lunch has already made it to the table. I can appreciate that, and I'm sure you can too.

But, I'm obsessed you see. Totally obsessed with stuffing as much nutrition into my kids as humanly possible. It's kind of a sickness, but it's not going to be cured soon. I told you I was difficult.

I have been collecting my lunch ideas for the past few months, and I can't wait to share them with you. Seriously, my inspiration must come to me midday because some of these ideas kick some serious Chef Boyardee ass. But, I'm going to start this series with a traditional standby. Make it in five minutes, always have the ingredients, I guarantee it going into heavy rotation at your house. The idea comes from the kids' menu at a now (sadly) defunct Vegan eatery at our local farmer's market. We got it for the kids once, and have been making it ever since. Everyone eats it at least once a week and there is never even a crust left on the plate. Oh, and don't think you won't make it for yourself when you need a need snack. I do, ALL the time.

Almond Butter, Apricot and Banana Sandwiches
Get two pieces of your favorite whole wheat or multigrain bread, we're into the sprouted variety. Toast them lightly, my kids hate it when their toast gets too crunchy. Schmear a decent amount of almond butter on one half and another decent schmear of apricot jam goes on the other half. Lastly, thinly slice the banana. the resaurant did it fancy and lengthwise and i thought it was cute, but never do it here. You do whatever time will allow. Place banana slices on peanut butter half and close up the sandwich, give it a gentle smush so it all sticks together. Serve with whatever fruit you have in the house. And try to not eat your kids' lunch. Seriously, they're hungry.

2011-03-21T07:38:00.000-07:00

Amazed by and sort of angry with Mother Nature. Hail in March, come on.
Loving that my boy likes books and biscotti in the morning as much as mama.
Anticipating the arrival of a niece and wishing I could be physically present for every moment because I already love her, and her mama...so much.
Admiring my husband's enthusiasm for seeds, plants, and all things growing. Spring is starting, at least in our basement.
Astonishedby how scribbles have turned into letters drawn in crayon by my girl.
Finding it comical that my home is "decorated" in crafts. But, sort of loving it.
Disturbed that trusty pairs of shoes that have run with my boy and danced with my girl are now in the give away pile. But, I can't seem to actually give them away.

I've had a pleasant discovery. The more I photograph, the more I am able to appreciate things in my life that might have otherwise gone over looked, or been forgotten. Creating a pretty picture out of a moment, somehow makes it official. It's not that I will always remember that moment, because some of my pictures are of a messy drawer or dirty shoes. But, the camera helps me find beauty in my everyday. I can appreciate the dirty shoes for what they gave to my family, how well they were used, and the wobbly steps they helped the kids make.

Sometimes, I look around my house and want everything to be replaced, recovered, torn down, taken away, or redone. But, through the lens, I can soak up my surroundings and make something that might not be ideal, into something (that I think is) beautiful. So often I turn to the internet, browse my favorite shops, and flip through magazines to find pretty pictures. I'm trying to refocus that energy on finding coolness within OUR doors. And, I'm finding alot of it. I should have picked up one of these things a long time ago.

Anyway, I'll sporadically be doing {{right now}} posts, showing you some of those things I am appreciating. Hopefully, you'll be inspired to do the same. Feel free to leave your link if you have some lens love {{right now}}.

Dinner @ 226 - Lentil Sloppy Joe's

2011-03-21T06:57:00.000-07:00

Okay, so I definitely didn't think I'd be posting this recipe. I made these last week after flipping past them in a slow-cooker book I was pressured into buying. I was working a full-time job and was on the hunt for easy ways to put homemade dinner on the table without stressing. So, off to the bookstore we went. It was a family trip and I made a beeline to the cookbooks without even stopping at the home decor magazines or bestsellers, which is a feat. It wasn't three minutes later when our then two year old pooped in her recently potty-trained pants. We had to leave. I had to pick a book, so I did. I'm convinced that I chose the lamest of the lamer slow-cooker books in the bunch as I have not made anything from it since its impulsive induction into my well-loved and always-growing family of cookbooks. Yeah, it's a family. We're tight.

They're like loving mothers who don't correct your grammar at every given opportunity.

Or like quiet sisters who don't criticize the way you answer your phone. I love them.

I know, I have an addiction that can't be helped. I secretly wish for one as a gift for each passing holiday, I read them like novels at bedtime, and my Amazon wish list is frighteningly long. Like, so long, that if I lived to be 110, I don't think I will be able to purchase all the ones I want. They're just so beautiful and glossy. Okay, I'm officially crazy.

I sort of resent the lame slow cooker book for taking up space on my cookbook shelf when I don't even have room to house the ones I do love. They end up overflowing onto counters, phonebook cabinets, and dining room floors and shelves. And then, meat loving husband gets annoyed with obvious cookbook addiction and threatens to throw them away. At which point, I throw a tantrum. Obviously. When I flipped to these Lentil Sloppy Joes, I thought it would be entertaining to tell Jason we were having sloppy joes. Comfort food, a pot of savory goodness wrought with ground meat and a dark brown tomato sauce. My meat eater would start salivating, only to find out he was sinking his carnivorous teeth into lentils, instead of ground beef. Yes, I am cruel and I like to see him suffer.

But, unbelievably, he wiped the savory sauce off his chin and smiled, hungrily going in for another bite. What? He liked them? Wait, this is no fun. There was supposed to be evil eyes, and complaining of a legume obsessed spouse and how he was already feeling lightheaded due to lack of protein. And I was going to smirk, knowing how I had mislead the poor lad. Now, I get to play the part of a thoughtful housewife instead of deceitful trickster. I do not like this role. But, I do like these sloppy joes. So did the kids. So did the man. Make them. Now.

Lentil Sloppy Joes

I served these on fluffy little whole wheat buns with my favorite cabbage slaw and a green salad. The picture above is of lunch the next day when I served them on whole wheat pitas with a little Slaw and Joe tucked inside. Both ways were totally Nummy.

1 T vegetable oil
1 onion, chopped
4 stalks celery, chopped
4 garlic cloves, finely chopped
1/2 t dried oregano leaves
1/2 t coarse salt
freshly ground pepper
1/2 cup tomato ketchup (I use Trader Joe's Organic Ketchup because it tastes
amazing and because it does not have high fructose
corn syrup in it)
1/4 cup water
1 T balsamic vinegar
1 T brown sugar
1 T Dijon mustard
2 cups cooked lentils (You can use canned lentils, but they're sort of soggy
for me,especially when they're going to spend an extensive amount
of time in a slow cooker. I just cooked up some dried ones and kept the rest
in my fridge for salads and such during the week.)

Heat oil in a large pan. Add onion and celery and cook until soft, about five minutes. Add garlic, oregano, salt and pepper to taste, and cook, stirring for one minute. Stir in ketchup, water, balsamic vinegar, brown sugar and mustard. Let the flavors mix up for a few minutes. Transfer mixture to your slow cooker.

Add lentils and stir well. Cover and cook on low for 6 hours or on high for 3 hours, until hot and bubbly. Serve with hot buns and hot sauce, for those who want it. Add a big green salad and some crunchy slaw if you're looking to balance things out a bit.

Note: I imagine this meal being pretty great when the kids are old enough to have all kinds of activities going on. I could just leave the slow-cooker on the counter on Warm, buns in a warm oven and the salad easily accessible. Although I dread the day when they don't have time to sit down for family dinner, and I will resist as long as possible...it is inevitable. They can just run through the kitchen, grab a plate and load up.

...and rock on with your Vegetarian Self.

Dinner (not really) @ 226 - Sick Kid Diet Part 2: The Recipes

2011-03-16T13:31:00.000-07:00

Vita C Salad

1 Pineapple peeled, cored and cut into 1/2 inch chunks
4 Mangoes peeled, seeded and cut into 1/2 inch chunks
Seeds from 1 pomegranate
Juice and zest from 2 oranges
Juice from 1 grapefruit
Juice from 1 lime
1 Tablespoon raw honey

Directions:
Mix chunks of fruit and pomegranate seeds together. Whisk together orange zest, juice from oranges, grapefruit, lime and honey. Pour over the fruit and mix.

I usually leave this out on the living room coffee table while we're watching a movie, or reading, or resting. You can't get a sick kid to eat a WHOLE lot, but they do mindlessly pick at foods that are left VERY accessible. If your kids are old enough to use them as something other than eye daggers, set out some toothpicks too. It makes it more fun, like a little kid cocktail hour. And fun is appealing.

_____________________________________________________________________________________

Sick Girl Smoothie
1 cup frozen blueberries
1 cup frozen pineapple
1 cup frozen mangoes
1 cup frozen strawberries
1/2 of 1 avocado
Juice from 4 oranges
Honey (optional, depending on how sweet your frozen fruit is)

Blend well. It is great to get the calories and healthy fat of the avocado into your sick child, as they probably haven't eaten much of anything else. Also, it gives your smoothie a super creamy, thick texture.

___________________________________________________________________________________

Hungry Monkey Smoothie (not necessarily a sick kid smoothie, but one of our favorites, nonetheless)

1/2 cup ice
3 bananas, chopped
1/3 cup natural peanut butter
1 Tablespoon honey

Blend well.

____________________________________________________________________________________

Sick Boy Smoothie

1 Cup frozen Blueberries
1 Cup frozen Rasberries
1 Cup frozen Strawberries
1 banana, chopped
Juice of 2 oranges

Blend well.

____________________________________________________________________________________

Our Green Smoothie

6 leaves Lacinato Kale, torn
1/2 cup frozen mango
2 sweet apples, cored and cut into chunks
1 banana, chopped
1/2 cup organic, pure Apple Juice
Juice from 2 oranges

Blend well.

____________________________________________________________________________________

A note about smoothies: depending on the sweetness, ripeness, juiciness of the different fruits and vegetables used, the recipes can change. Put in honey, if you don't think it's sweet enough. Add more fresh orange juice, if it needs more juiciness. Feel free to adapt the recipes to fit your family and the fruit they love.

Whip out those blenders, people. And fill those little loves full of fruity goodness. And, take them to the park!!

Beach People

2011-03-12T20:14:00.000-08:00

I don't think we can keep living this sham of a life as Ohioans. We are clearly beach people, at least two of us are.

Dinner (not really) @ 226 - Sick Kid Diet

2011-03-11T09:12:00.000-08:00

I really try to stay away from the doctor. I realize this might be controversial to say, but I don't totally trust the health care industry with the wellness of my family. It's certainly not the doctors themselves, I'm sure they got into the field with the best of intentions. It's the money that fuels the industry, with all its tom-foolery, out right deception, and greediness, that I don't trust. I also don't like medicine for my babes, at all.

Of course we visited the doctor when Reed fell into an uncovered register vent and slit her shin open to a tune of seventeen stitches. It was a positive experience because our pediatrician could be the most helpful man, ever. We also went when Beckett was five months old and we were convinced that he had Sleep Apnea, because he would wake himself in the middle of the night with an inability to breath. The "professionals" found nothing wrong in the test results. It was not such a positive experience. Because the symptoms continued into his tenth month. On the bright(er), the test tech geeks did get to see my engorged boobs every few hours, for 12 hours, as I was still nursing. It was a joy, really.

We have made quite a routine of treating the symptoms of an encroaching cold, naturally. So much so, that I went on a small tirade and threw away all the over-the-counter junk that Parents magazines said were necessities in the medicine cabinet. That happened a few years ago and the cabinet remains void of any child specific grape flavored goo and the such. I really do believe our bodies can do it themselves, if we feed them properly. I've done a little bit of research, read a few books, and articles, seen a couple of documentaries regarding natural healing, and am hoping to learn much more in the future. This, however, does not make me an expert. But, neither of my children have been to the doctor for sickness in the past two and a half years. A pretty good record for weathering the erratic Ohio winters, as baby-toddlers.

As I was sitting with a group of friends the other day, two sisters jovially mocked their father for giving them a book for Christmas regarding the natural healing process. When I said, "I don't give my kids medicines.", the record sort of stopped and the there were a few crickets. Then she asked me, "Well, what do you give them?" and like the charismatic, persuasive person that I am, I froze. And didn't give her much of an answer at all. I think it sounded like I was the maniacal, rough and ready, tough it out you pansies, I don't give a stink if you're feverish, suck it up type mom. If there is that type of mom out there, I hope to never meet her. I am not that mom, for reals.

So, I thought I would share with you some treatment tips that we use when we see a stuffy nose or hear the first cough. I will avoid any obvious tips like, wash hands regularly because I am confident that the mothers that are reading this are not idiots. Although, if you want to see signs like that, visit your local doctors office. These tips will mostly be about nutrition, or what you put into your body, naturally. I am not speaking, errr typing authoritatively, I am just telling you what has worked for us, in an effort to help YOU!

*Take immediate action. Upon the first signs of a creeping sickness, I go into mega-healing mode, attempting to treat the sickness before it ever really becomes one. Most of the time, I am successful. Pay attention to your child's behavior and note any sluggishness, stuffiness, unusual coughs, or overall fussiness.
*Remove dairy and other greasy forms of fat. If the child is stuffy, and has Post Nasal Drip and drainage, dairy and greasy foods can often cause an upset stomach, and even pukies, which is no fun. Plus, dairy offers no nutritional benefits known to help the common cold. (think: no pizza, steak, macaroni and cheese, etc.)
*Look to clear liquids. You want to prevent dehydration and maximize the digestion of the healing fruits and vegetables. We stick to water and decaffeinated tea. If they want something warm, I recommend low sodium vegetable broth, homemade or store bought.
*Stay away from sugar. My mom used to make me hot Tang or Sprite for my "clear liquid." Though they both taste like my childhood, they have a decent amount of sugar and a laundry list of artificial ingredients. We try to stay away from sugar for the duration of the sickness.
*Push honey. I realize this sort of contradicts the last tip, but honey has so many healing benefits, you should really take advantage of it. We add a huge tablespoon to the kids' teas and they even get a spoonful before going to bed because it is the best known natural cough suppressant.
*Stay away from the popular sick foods. I know, as a good mama, we often look to our past to find the answers to current kid problems. But, times have changed, and canned Chicken Noodle Soup has no nutritional benefits. Moreover, the sodium content is nearly incomprehensible, which will actually serve to dehydrate your child. Again, stick to low sodium vegetable broth, homemade or store bought.
*Think RAW. One of the best ways to get the maximum nutritional benefits from your produce is to eat them raw. If it is appealing to the sick child, salad, apples, oranges, bananas, grapefruit, dark greens are all good ways to pack in the nutrients. I make a "Vita C Salad" for my sick family. And I will write-up the recipe in tomorrow's post.

*Push those smoothies. One of the easiest ways to sell raw food to a sick child, is via SMOOTHIE! Okay, they're not the Popsicles that soothed soar throats of yorn, that are artificially flavored and colored and full of sugar. But, believe me, your kids will (and probably already do) suck them down. If you use frozen fruits, they're super easy for mama to whip up in the morning and serve many times throughout the day. Depending on the produce, you can incorporate an awesome amount of vitamins, fiber, and other cold-fighting nutrients. I will include some of my favorites in tomorrow's post. Just remember, to stay away from the dairy when making these cold-combating treats. That creaminess can be achieved through banana and avocado, both of which have major health benefits. On a side note, Trader Joe's sells frozen mango puree (pictured below) in packets of four. They're under two dollars, with one ingredient: mango, which is bursting with Vitamin C. So, I always have one in the freezer for when I'm not motivated to make smoothies, or just want to add to the smoothie. I just pull out however many I need, let them rest on the counter for about twenty to thirty minutes, cut the top and let the kids squirt them into their mouths. I mean, even sick kids should be able to have a little fun. Right?

Sick today...

Pottery Barn Euro Sham-Cape-Wearing-Lamp Shade-Crown-Wearing-Super-Heroes-Tomorrow!*

*I say that like you would want this sort of silliness happening at your house.

Stay healthy, lovelies!

Dinner @ 226 - Chickpea Soup

2011-03-07T17:15:00.000-08:00

I stopped eating meat around holiday time. I suppose this is when all (12!) the readers that were hoping for a stuffed pork chop take this blog off their reader. My husband still eats meats, but is one of the most adaptable eaters in the universe. I haven't quite figured out what to do with the children, yet. Right now, they eat what I cook, which are vegetarian menus. However, when the man takes the tongs and mama's at work for dinnertime, the kids usually eat an animal protein. For right now, I suppose they can get the best of both worlds and choose for themselves when they want that choice.

Being a vegetarian has been easy, really. A fairly natural transition. For protein, I generally turn to beans, and it seems I always have. In high school, my best friend and I were thoroughly devoted to Taco Bell's Pintos 'n' Cheese. Yes, there was a time in my life that I ate fast food...don't tell my kids. We would drift through the drive-thru in my '91 Lumina and, depending on the time of day, place a large order. If it was edging closer to 3a.m., it would be an even larger order. But no the matter, it always involved Pintos 'n' Cheese and there was no sharing them. We squirted the little bell clad packets of hot sauce on the top and slurped them up with our sporks. It was a very ladylike sight, indeed.

When my mom left my sister and I to our own devices, while in high school, we would come for lunch and many times turn to the same gourmet plate. We'd get out two cans of vegetarian beans in tomato sauce, carve open the tops and pour them into bowls and let them dance in the microwave for a few minutes. Pull them out and scarf them down in under fourty-three minutes - the time we were allowed for lunch before we had to return to school. Dessert was a few crunchy saltines on the walk back to school.

So, really, I could eat beans all week long and I've cooked them in almost every way. I usually cook a bag of dried beans in the slow cooker at the beginning of the week and they work themselves into our meals all week long. In tacos, on quesadillas, mixed in salads, thrown in soups, and spooned into curries. So, when I visited one of my favorite cooking blogs a few days ago and she had made a soup that I had never heard of and I had just cooked some chickpeas, it was so on. Obviously.

I had to make some minor changes to the recipe because the original involves jamon or Spanish ham. Often times, that sort of smoky savory flavor can be duplicated by using Smoked Spanish Paprika. So, after a few adaptations, this is the recipe I ended up with. And, both kids ate three bowls. Do I really need to keep typing?

Chickpea Soup with Crispy Croutons via wednesdaychef.typepad.com

2 Tablespoons Olive Oil, plus 1 Tablespoon, divided
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, peeled and chopped
1 potato, peeled and chopped
3 cups cooked chickpeas
1/2 cup tomato sauce
2 quarts water
Pinch of cayenne
Salt freshly ground pepper
1/4 smoked Spanish paprika
1 bay leaf
8 oz Soy Chorizo (available at Trader Joe's)
1 garlic clove, chopped
1 1/2 cup bread cubes (I cube and freeze stale baguettes, they make great croutons)
1/4 smoked Spanish paprika

Get out your soup pot and warm 2 Tablespoons olive oil over medium heat. Throw in the carrots, onion, and garlic and let them get soft, about 5 minutes. Add the potato and push it around in the pan for about one minute. Add chickpeas, tomato sauce and water. Season with cayenne, salt, pepper, paprika, and bay leaf. Bring soup to a boil. Reduce heat, cover and let simmer until the vegetables are soft, about 30 minutes. Pull the bay leaf out and discard.

Puree the soup in batches in a blender and return to soup pot.

While the soup simmers, make the croutons. Warm one tablespoon of olive oil in a pan. Add the garlic and chorizo and brown, about 5 minutes. Pull out the chorizo, and add the bread cubes, sprinkle them with paprika and turn them over for about 10 minutes. You want the bread to be crispy on the outside and chewy on the inside, and covered with the smoky flavor. Stir the chorizo into the browned croutons.

Serve soup hot and spoon the chorizo and crouton mixture over top. I served this bowl of deliciousness with roasted cauliflower and a big citrusy salad, with green olives.

finger licking...

GOOD!

We Hold Hands

2011-03-06T19:47:00.000-08:00

It's a big world out there, Reedy. Thank you for holding my hand. Can we keep pretending I reach for it because I'm protecting you from passing cars?

Love, Mama

Lovelies, I hope your weeks are filled with lots of awesomeness.

Dinner @ 226 - Spicy Eggplant and Tomato "Sauce"

2011-03-06T18:28:00.000-08:00

I cook every night. No, people, I'm not bragging. I am telling you that I am an absolute wealth of failed and ridiculously awesome recipes. There are hundreds, most of which I have photographed with intent to post. Yes, maybe months have passed since we gave our thumbs up but that is in no way a reflection of how good the recipe is. Believe me, if Jason, the boy, the girl and I liked it enough to break out the old Nikon, realize that it is out of batteries, locate the charger which has been found anywhere from the Cat Bed to the compost bucket, charge the battery while we eat our first few bites, return to the charger only to discover it was plugged in to an outlet that doesn't work, change the outlet, force everyone to stop eating by having a mid-dinner dance party, return to the charger yet again, insert battery, and finally, take pictures while my poor family begs me for "just one more bite"...we liked it. And you deserve to know about it.

I love eggplant, it's true. I love it in Indian food, on pizzas, marinated and grilled, in pasta, as a spread or sauce. Unfortunately, eggplant season ended almost six months ago and we are still three months away from seeing any in our gardens or at the market. I try to buy seasonal produce, but sometimes I see something that I have to have and all rules are thrown out the 1992 Volvo window, as the item rides home with me. This time, it was eggplant. They were shiny and dark purple, and flawless. Wrinkle-less eggplant in February? Yes please. The stems were even green. How these perfect aubergines (as the British call them) make it all the way from California to Ohio with green stems, I do not know. But, I'm glad they made the trip.

I bought them because I had seen a tomato and eggplant pasta sauce on Lidia's Italy, a fantastic PBS cooking show. As I searched the interwebs for the recipe, I stumbled upon this one and took a new direction. Oh, and this direction was good. Like, way good.

No, i'm not an eggplant. But, i have/had cute hair.

The sauce recipe I was after was a pureed sauce, which still sounds delightful. But, the texture of this sauce was so appealing. It was almost meaty with big chunks of firm eggplant and nuggets of savory olive. I suppose the only thing about catching up on all these dishes that remain in my photo folder, is that I want to make it again. Tonight.

Spicy Eggplant Tomato Sauce via LunaCafe.com

I served it with a huge green salad, with a lemon garlic vinaigrette and some soft polenta. This is my standby recipe to create decadent, creamy polenta; which everyone in this family loves.

Though, I didn't try it, I'm certain that this sauce would freeze well.

1/4 cup olive oil
1 onion, peeled and chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes (as always, adjust to taste)
…

20 Kalamata olives, pitted and sliced
20 green olives, pitted and sliced
1/2 cup sun dried tomatoes, soaked to soften, chopped*
6 cloves garlic, peeled and chopped

1 big eggplant, or 2 smalled ones, stemmed and diced (I did 1/2 inch chunks)
2 bell peppers, cored, seeded, and diced (I prefer red, yellow or orange)

1 28 oz. cans of whole tomatoes, crushed through your fingers as you add them to the pot**(same process as this recipe)
2 cups dry red wine
2 cups vegetable stock
2 tablespoon tomato paste
1 tablespoon fresh oregano, chopped or torn
1 tablespoon fresh basil, torn

fine sea salt and freshly ground black pepper, to taste

1.In a large skillet, heat the oil.
2.Add, and then slowly sauté the onions with the dried basil, dried oregano, and crushed red pepper until softened but not brown, about 20 minutes.
3.Stir in the olives, sun-dried tomatoes, and garlic, and sauté for a few minutes more to meld the flavors.
4.Add bell peppers and eggplant, and stir to coat with oil. Sauté briefly, about 2 minutes.
5.Add tomatoes, red wine, vegetable broth, and tomato paste. Simmer very slowly for about 40-60 minutes, adding a little more stock if the sauce becomes too thick.
6.Add fresh oregano and basil, and season to taste with salt and pepper.
7.Serve hot over creamy polenta and topped with Parmesan cheese.
Makes 2 quarts sauce.

*I left out the sundried tomatoes, simply because we didn't have any and though delicious, they were not missed.
**In the summer, this recipe would be fantastic with (about 2 pounds, peeled, seeded and chopped) fresh tomatoes. Until then, canned, eh.

Professional Family Videos

2011-03-04T11:01:00.000-08:00

Would you guys like to do something like this with your family? I sort of love the idea, but maybe it's just because the family (and house) are so stinking cute. It really is edited beautifully...and wouldn't it be neat to watch and hear their laughs and see their silliness when they're 33. It's sort of like having a professional direct your home videos. Sort of weird, sort of cool.

The Nichols Family! from SarahQ on Vimeo.

I'm on the fence, what do you think?

Twos and Threes

2011-03-03T19:15:00.000-08:00

This is what TWO looks like:

This is what THREE looks like:

Do you think I'm a terrible mom, taking photographs of my children in the midst of a clearly emotional time in their lives? I will calm your nerves. Beckett broke down because I took away a container of pretzels, of which he had already consumed thirty seven. Reed was dramatically expressing her dismay about her non-attentive mother picking out socks that... DID NOT MATCH. Oh, the injustice. Here's to four and five...

Dinner @ 226 - Black Bean Chili with Butternut Squash

2011-03-03T17:06:00.000-08:00

We had quite a soiree for the Super Bowl this year. Actually, it was four adults and three children, one of whom isn't eating solids yet. But, two of the four adults love entertaining, menu-planning, and most of all preparing delicious meals. It becomes a problem when we get together. For this year's Super Bowl evening, our culinary ideas overfloweth and neither of us wanted to compromise. This is what resulted.

Steamed Mussels with White Wine and Fennel
Buffalo Chicken Wings & Naked Chicken Wings
Rubbed Smoked Ribs with Tangy Barbecue Sauce
Cabbage Slaw with lots of goodness
Black Bean Chili with Butternut Squash
Brown Butter Cocoa Brownies with Walnuts

FOUR adults, people. It was obscene, but everything was outstanding. It was one of those great evenings where everyone contributes something. No one gets stressed. No one cares when dinner gets to the table. There was little planning and absolutely no structure. There are casual conversations happening all over the house, and even outside, by the smoker. We sat as an alert audience to impromptu dance parties. We had happy (and hungry) babies, plenty of cold beers, and oh yeah, a football game.

The best part? The food was marvelous. Beckett ate his weight in mussels, which shocked everyone. The little man, though a big eater, has an unpredictable palate. He eats buckets of brussel sprouts, but turns his piggy nose up at toast that has burnt edges. Unpredictable, I tell you. But he owned the mussels on this particular evening. Picking the shell fish out of the savory broth, slurping out the meat and tossing the shells into the trash bowl. It was an odd scene to see a two year old be that fanatical. But, I loved every moment.

The adults got their hands on a few mussels, very few. The meat eaters gnawed on spicy smoked chicken wings while the dinner lazily came out to the table. The ribs had been relaxing in the smoker for eight hours and had a spicy dry rub, topped with a vinegar-based barbecue sauce. They were everything a restaurant could deliver and more. The slaw was crispy, cool, crunchy, and the perfect counterpart to the heat of the ribs. I made a fantastic black bean chili, you know, in case there were still empty bellies in the house.

This soup was silly though. After eating three pounds of various meats, lots of cabbage, and some seafood, and knowing there were brownies that involved brown butter waiting in the kitchen, the soup was sort of overlooked. I mean, everyone tried it, and even finished their bowls. But not with the same enthusiasm had I served it as an entree, with an avocado salad. The other silly thing about this soup is that it was three times more delicious the next day. I knew it was special when I tried it but it became totally irresistible while it cooled and lingered in the fridge overnight. The thick, spiced broth drenched these tender pieces of sweet butternut squash. The quinoa added a texture that I loved, and had never had in my regular black bean soup recipe. All I know is that I cleaned seven soup bowls on Monday night. And for a family of four, that's alot of soup.

Bon Appetit calls this Black Bean Chili, I'd rather think of it as a really special Black Bean Soup. Chili, it is not. But, feel free to call it whatever you want...it'll disappear either way. Also, I apologize for the lackluster photos. But when the food and the company is that lovely, it hardly crosses your mind to stop and take photos. So, the photos are of the leftovers...which weren't leftover for very long. If it is at all possible, make this soup the day before you plan on serving it. It gains so much flavor and balance on the second and third days, which incidentally makes it perfect party food.

Black Bean Soup with Butternut Squash - Bon Appetit Feb. 2011
1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
2 1/2 chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur*
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings

Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.

Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

*I substituted about 1/2 a cup of quinoa for the bulgar, merely because that's what I had in the pantry. It worked beautifully.

two.

2010-12-01T07:15:00.000-08:00

When did you learn to put your legs in separate holes in your pants?

When did you stop screaming at the sound of a telephone as if a UFO had landed on our dining room table?

When did you stop going up the stairs on your knees?

When did you start talking? First one word, now two, cleverly strung together.

Where did your blond hair come from?

Why do I never tire of seeing the dimple in right cheek?

When did you become the World's Most Irresistible Snuggler?

Why is the chocolate chip in your left eye the most charming thing I think I've ever seen?

Where did you learn to dance?

When did you start looking at the stereo, demanding, "GaGa!!!"

When did you learn to catch almost anything?

How are you drinking out of a glass and gently putting it in the sink when you're finished?

How do you always manage to get into the fridge when I'm not looking?

Why do you predominatly growl instead of talk?

When did you grow out of your onesies, and soon your diapers?

Why are you so stingy with your kisses, but always make it worth the wait?

When did you become so observant? Light. Dark. Cold. Warm. Bright. Shiny. Boy. Girl.

Why do you like to eat crayons and glue sticks?

How is your wispy hair the only lingering reminder of a baby that once was?

Who taught you how to throw the worst fits in the northern hemisphere?

Who gave you the ability to charm any woman between the ages of 35 and 65? It certainly was not your Dad.

My boy, where did your second year go? I sort of want it back.

*He turned two in November, but I never posted about this momentous occassion.*

Dinner @ 226 - Hacked Puttanesca aka "Prince Ali"

2010-11-09T07:16:00.000-08:00

I have been stalling and waiting and procrastinating getting this post up. Why? Well, as I've mentioned before I got a new camera and I have taken some fairly decent photographs on said camera. Actually, I surprised myself with the decent-ness of the pictures. However, at the risk of sounding like my technologically challenged mother, I can't figure out how to get them on my computer. I'll spare you the details of my gajillion failed attempts. It's been comical and just a wee bit frustrating.

Lucky for you, I did finally wake up and realize, that this dish is far too awesome to keep from you even a moment longer. This is a meal where there need be no convincing the little people to finish their dinners. Instead, there are requests for seconds before my first plate is even cool enough to eat. It's the kind of meal where no matter what you're planning on preparing, someone is always hoping for this. It makes the whole family feel filled, but not in a glutenous-gratin & mashed potatoes sort of way. It is light, but wholesome. It cures depression. It stops the rain and beckons the sun. This dish, it's a miracle.

Everyone who has cooked probably has some version of this dish. Mine is totally bastardized and some Italians may banish me if they saw Puttanesca in the description. So, we'll leave that out. Reed calls it "Prince Ali" because I think it's the only thing she loves more than the Alladin Prince.

I'm going to give this recipe to you as a list of instructions because it's merely a guideline and a combination of ingredients that you can alter for your own big and little taste buds. We salivate over spices and slurp up anything salty and briny. If you're of the same style of eating, follow the guidelines closely. If you're taste buds are more subdued, lessen the red pepper flakes a bit and tone down the volume of olives and capers. Also, as a note, though I've made a bevy of changes to the recipe (and thus feel comfortable in calling it my own)the original idea came from Rachel Ray, of all places. That lady may be mind-numbing with her exclamations of EVOO and such, but she is a good starting point for those of you who are beginning on your culinary explorations. Simple ingredients. Simple Steps. Tasty food.

Prince Ali

2 T olive oil
1 large yellow onion, chopped
2 garlic cloves, chopped
1/4 t red pepper flakes
4 T capers, coarsely chopped
1/2 cup Kalamata olives, coarsely chopped
2 cans good tuna packed in olive oil
1 28 oz can whole tomatoes with juice, chopped (I prefer just squeezing them
through my fingers as I pour them into the pan, making smaller chunks of tomato)
a splash of decent white wine
1 box/bag of Penne Rigate pasta
Parmigiano Reggiano for topping the pasta

Bring a very large pot of salted water to a rolling boil. Add pasta, stir and cook almost al dente. Reserve one cup of pasta water. Drain.

Meanwhile, warm the olive oil over medium heat in the largest pan you have. You're going to be adding your cooked pasta at the end, to mix it all together. So, you need plenty of room. I use this one. Add the onion, garlic, and red pepper flakes. Saute over medium heat until everything is nice and soft. This is an important step because your building the base for this dish. You want to be patient and let the flavors really develop, but don't brown anything!

Now, add the capers, olives and tuna, with the olive oil from the cans. Break apart the tuna with your wooden spoon and let this all warm up together for about five minutes.

Add the can of tomatoes and juice, breaking the tomatoes apart as you add them. Stir, and simmer for five minutes. Add wine. Turn down heat and stir, and simmer for 30-45 minutes, stirring occasionally, until the liquids have reduced. Add more pasta water if it gets dry and sticks to the pan. In this simmer phase, you want a very subtle bubbling, but not an out and out boil.

Add the drained pasta to your sauce and turn and mix until the pasta is evenly coated in sauce. Let simmer on low for five minutes, letting the pasta really absorb the flavors and finish cooking.

Serve topped with grated Parmigiano, and along side a great big greed salad with lemon vinaigrette.

I hope you have as many empty plates as we do, but don't count on many leftovers.

Dinner @ 226 - Lentil Rice

2010-10-05T11:44:00.000-07:00

Lately, it seems, I have been the go-to girl for family nutrition. People approach me all day long to ask why their children don't eat the foods they are supposed to. Working at a grocery store, especially one that is aimed toward a healthier crowd, I hear every dislike every child has ever muttered. Ethan doesn't eat his vegetables. Emma won't touch food that is green. Max gags on meat. Jonah spits out any and all fruit. Jaden is not a fan of anything crunchy. Ava despises anything creamy. William makes his icky face when he sees beans. And Grace won't even be in the same room as a tomato. And, they all loathe lollipops. Just kidding, that last one has never happened, in history.

Food is so important to me and my family. Jason often mocks me because I spend so much time researching, listing, turning down pages, Googling, marking, highlighting and talking about our own kids' diets. Yes, I think about it alot. Maybe too much. Maybe an unhealthy amount, which would be fairly ironic. The point? Well, there are several.

First, none of us parents are immune. Like you read in this post, my children go through phases also. They've spit out their fair share of brussel sprouts. But, here's the thing; I never said, "Oh, the kids don't like brussel sprouts so I'm not going to buy them anymore." Kids are complex creatures, far more so than we give them credit for. I believe that most of their preferences at younger ages are merely a way to garner just a teensy bit of control. It's a power play, really. Give a kid something safe like a hot dog, chicken nuggets, chips, french fries or a peanut butter sandwich and it's easy for them to eat. They stuff it into their tiny mouths without having to think about tastes and textures. They're in their comfort zone, everything tastes the same as it looks. No surprises.

Take a kid out of their comfort zone and they will exercises their right to choose in an attempt to show you that they wield some power. After all, you chose to give them Curried Eggplant. And, you are going to pay for it. If you fall for the trap and make them a hot dog after they refuse your expertly seasoned Curried Eggplant, they will continue to wield the power every mealtime after. Or, as long as you allow. There is a painful, but simple way to achieve success if you are caught in the middle of this scenario. Serve the Curried Eggplant. After they refuse it, you gently tell them, "This is the only option we have for dinner tonight. So, eat your yummy eggplant so you don't get hungry." If you've been in this tug-o-war with your child for some time, it may take months to get out. But, you will. If they continue to refuse the Eggplant, let them know if they aren't willing to eat dinner then they can leave the table. Don't give in and supply them with a small handful of saltines because you think they may wake up hungry in the middle of the night. Yes, toddlers get hungry. It happens. But, their appetites are so small, if they skip a meal it will not affect their growth or overall happiness. It's not ideal but you're working towards a greater goal. Several meal-less nights may result in an adventurous eater in the future. So worth it, if you ask me. So, stop worrying. If they were truly hungry, they would eat the eggplant. Remember that. If you were starving, you would eat your least favorite food, wouldn't you?

In addition to this attitude, you need a guided menu to help you branch out their "likes." I have many dishes that I serve at least once a month, if not more. Most of these meals include ingredients that I can keep in my pantry (alongside fresh produce) and don't take hours to prepare. That way, I can quickly prepare a meal that everyone will slurp up. No excuses.

Lentil Rice came in to our lives a year ago. It was a chilly night and I was flipping through the pages of this cookbook, which has come to be one of my favorites. I hadn't gone to the grocery in days and was struggling for some divine dinner inspiration. I was actually looking for a Lentil Soup recipe but didn't even have the carrots that were required for a good soup base. On the opposite page was this recipe. It's simple. It's savory and faintly spiced. It can be served alone, with a salad. Sometimes I put a fried egg on top to increase the protein. It can also be served alongside some grilled sausage or fish but it is so warm and filling, I hardly ever go that far. Sometimes, I cook some carrots (in cream) because Beckett adores them.

Lentil Rice recipe by Tessa Kiros

I will note that we all like our Lentil Rice topped with a dollop of whole milk yogurt and either a generous squeeze of lemon or a puddle of red wine vinegar. If your name is Jason, your puddle will look more like a pond.

5 Tablespoon Olive Oil
1 Large Red Onion
2 Cloves Garlic, peeled and finely chopped
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Sweet Paprika
1/4 Teaspoon Ground Coriander
1 1/2 Cups Brown or Green Lentils, rinsed and picked over
4 Cups Water, plus one Cup
1 Cup Long Grain White Rice
2 Tablespoons Butter
5 Tablespoons Chopped Fresh Parsley

Heat the oil in a frying pan and fry the onion over medium-low heat, stirring often, until it is golden and sticky looking. Add the garlic, cinnamon, paprika, and coriander, and stir until you can smell the garlic. Remove from the heat.

Meanwhile, put the lentils in a large pan, cover with 4 cups of water; and bring to a boil. Skim the surface and then simmer for 30 minutes, adding some salt halfway through.

Scrape the onion mixture into the lentil pan and add the rice, butter, half the parsley, 1 cup of water, and a dash more salt. Stir well and bring back to a boil. Cover, turn the heat as low as possible, and cook for 15 minutes or so, until all the water has been absorbed, and the rice is cooked through.

Remove from the heat and fluff up. Cover the top of the pan with a clean dish towel, put the lid back on, and leave it for about 10 minutes. Add the remaining parsley and fluff it up again before serving.

Serves 4

Creamy Carrots also by Tessa Kiros

I find this preparation of carrots to be rather indulgent. I actually prefer them roasted with olive oil and salt and pepper in a very hot oven, most of the time. And we eat them like that, most of the time. But, on a very cold night when the body craves comfort and the little blond haired boy looks up and says, "Cay-uts peeese," these carrots sound just about right.

8 Medium Carrots, peeled and cut into 1/2 inch rounds
2 Tablespoons Butter
1 to 2 Tablespoons Fresh Parsley, chopped
1/2 Cup Heavy Whipping Cream

Simmer the carrots in salted water for 10 to 15 minutes until they are quite soft and fraying on the outside, but still just a bit firm on the inside. Drain and put them in a large nonstick frying pan with the butter and parsley. Saute over medium heat until the butter starts to sizzle and turn a little golden, then pour in the cream. Let the dream bubble up and reduce a little, then serve hot.

Serves 4

New News. Wait... isn't news always new?

2010-09-28T06:33:00.000-07:00

Hello people. Hello blog. I have far from forgotten you exist but have neglected you in the most callous of ways. You are always in the back of my head, whispering into my ear that I should be spending more time with you. And, really blog, you needn't be so subtle because I totally agree. The good news? Well, I have decided to revamp the blog, redo its mission, take some bad ass *pictures* with my new camera and most importantly: dedicate a few hours a week to write and publish and share.

The bottom line is that I like to write and I like to share. Another reality is that I have a very chaotic life with fleeting moments of quiet and calm. So, this is not a promise of weekly posts but rather, a mission statement for myself to publish more frequently and regularly and with more purpose. ReLaunch slated for October 4. Please, come along, I'd love for you to join me.

Peace.

Keep your face always towards the sunshine and the shadows will fall behind you. That quote was gifted to me engraved on a piece of cheap-o particle board in scripted black font by my very best friend when we were about six. It hung on my bullitin board throughout high school. It most likely cost her (read: her mother) sixteen ridiculous dollars. It was from Dollywood and the thought of it still makes me smile. In fact, the thought of her makes me smile (and tear up all at the same time.)

*photo not taken with new camera

grapes a go go

2010-08-02T19:13:00.001-07:00

I have a confession. I feel like a bad mother even uttering the words. I feel like a culinary failure. I feel like I am failing my children in being their personal nutritionist.

My boy will not eat fruit.

Oh, the horror. Shocking, I know. Okay, he eats every vegetable that I put on his green plastic plate, so long as its properly seasoned and cooked to tender perfection... which is always, duh. He gets down with the ever so occasional banana and I feel like I've won a war. I know he's a healthy baby, have you seen him? My phone line is already busy with recruiters scouting him for linebacker. Seriously, he's a big kid. A large individual. A (very) healthy baby. But, no fruit? Come on. Fruit was my reliable snack when Reed was this age. But Beckett? Hell to the NO. I am ashamed to say it but I have even tried peeling his grapes. That is shameful mothering, that is performing a service that I have guffawed about in the past. "What? That mama did what for twenty minutes before she served her baby a bowl of grapes? Is she insane or just miserably bored?" The child still spit out his perfectly peeled grape. So, I resorted to feeding him his fruit serving in smoothie form, which he slurped up every time. I felt a small sense of accomplishment but still felt like I was masking something that was better left untampered and NOT teaching him to appreciate the taste and texture of a peak-season strawberry and therefore sentencing my son to a life of unhealthy habits and culinary pickiness, which would send me reeling.

When Reed began her exploration of table foods two years ago, I decided I was not a short order cook. Yes, I love to cook but no, I will not make four entrees for four people. I really believe it is the only option if you want to avoid raising a child who eats chicken nuggets, and little else. If you don't like tomatoes and I make slow roasted tomatoes, you can eat the fish and salad instead. But, I assure you - I will keep bringing tomatoes to the table and one day, maybe you're incredibly famished, or maybe you missed your nap and are a little delusional, or maybe you're just feeling all kinds of open-minded and maybe you'll try one and maybe, just maybe, you'll like it. And eat another. But, if I give up and never serve tomatoes, you would never have that opportunity. And, I feel that is a great disservice to our children. Here's the deal, eat what I serve or, well, I suppose that's kind of the only option. Ick, sounds meaner in writing than it does at the dinner table. Promise. I just can't stomach the thought of sending a picky eater (read: unhealthy eater) out into the world. There are already enough of them.

People are amazed when they see my children's diets. They eat far better and much more varied than most adults and I am proud of that. Or, Errrr, I was. Until Beckett decided he was a member of the anti-fruit committee and rejected every piece of fruit ever. While my other child could survive on fruit alone. So we continued with the smoothies. I made lunches and put sliced nectarines on Reed's plate and one (always at least one, in hopes) on Beckett's. Then I read this post, from an uber cool mama. Ummm, yeah... her baby is stealing her fruit specific produce. Thieving! Hijacking! Forget the peeling and the chopping and the blending and the plating and the serving, he's tearing at the grocery bags seconds after his mama returns from the store, bypassing chips I'm sure, and gnawing happily (and cutely) on a peach. Oh, the jealousy turned me all kinds of red.

And then today,
without any prodding
or other adult coaxing, prompting or intervention of any kind
his sister gave him half her grapes
and I walked away to find a sponge to clean up the grapes he would spit out or smash or throw.
Except, today was different.
Today was that day.

I came back to this...

and, when he was finished he held up the grapeless green stem and slurred, "awwwwwwll gaaaaaaahhhhn," and went on his way in search of more. I tried not to smother him with kisses and relief.

i think the saying goes:

2010-03-12T07:37:00.000-08:00

fool me once, shame on you.
fool me twice, shame on me.
a href="http://1.bp.blogspot.com/_ll0DZ8U-kG0/S5pkgoYWUvI/AAAAAAAAARg/Ysq4PRLIYoo/s1600-h/IMG_2359.JPG">

These are the results of the following equation.
5 minutes alone +
1 tub of Vaseline =
2 very slimy babes

Almost everyday I let them play together without a parent for about fifteen minutes. Before leaving them, I do a quick survey of the room. I always move the humidifiers, which have gotten dumped on two occasions. I check the room for scissors, lotion or other mess-making substances, plastic bags, open outlets, firearms and the like. With the survey complete, I can leave knowing that my babes will be safe. Hopefully, they will begin to learn how to solve problems without the constant accompaniment of a parent/mediator. Or, at least, that is my hope. On occasion, they simply learn how to give themselves a DIY deep conditioning treatment.

P.S. If you ever have the same problem: Baby Oil. After a quick google search, I learned that you can slather the Vaselined head with baby oil and then shampoo as normal. The hair might remain greasy for a day or two but the Vaseline will be gone. Like magic. See, aren't you glad I do this kind of research for you? You can thank me later.

eye candy

2010-03-11T13:02:00.000-08:00

Spring(like temperatures)and Beckett have met. They're becoming fast friends.

trust

2010-03-11T12:51:00.000-08:00

You should be able to trust your spouse, rely on your spouse, count on your spouse. There are things in life that we simply can't weather all alone, that we can't see clearly. You should always, without fail, be able to count on one another, reciprocally, to complete tasks that seem impossible otherwise.

But sometimes, you're better off doing it yourself.

Sorry, babe. It will grow back. Promise!

rough day

2010-03-03T21:12:00.000-08:00

This is what you get around here if you're having a bad day. A homemade card and cookies. Warm chocolate chip cookies have a way of comforting the soul. They're medicinal, I've heard (from myself). The daddy of the house has had a nasty few days so we tried to make him smile with some cookies and cards. I think we made some serious progress. At least the two dozen missing cookies tell me so.

reed speaks

2010-03-02T18:07:00.000-08:00

This is not for you, dear readers. Sorry. It is for me to remember, always, the hysterical, and sometimes contagious, things that Reed has said in her short life as a speaker. I suppose I will update it as new ones arise, I don't really know. I just know I have to get them out of my head and onto a computer to keep, always. And to embarrass her, always.

Reed - English
Bauuuw - Ball (first word), followed by Boon = Balloon
Strawbirdee - Strawberry
Sparkedee - Sparkly (she had some kick-ass sparkly shoes)
Slipperdee - Slippery
Santa Closet - Santa Clause
PuhLeeeeeeze - Please
TankooWelcome - Thank you, you're welcome
Akchewee - Actually
Frilla' - Thriller (Micheal Jackson)
Feed It - Beat It (Micheal Jackson)
Harmokina - Harmonica
Galur(l) - Girl, This was especially comical when she would try to sing the Little Mermaid song, "Kiss the Galurl."
Hammer Binkwin - Abraham Lincoln (and named a stuffed dog after the former president)
Man Washington - George Washington
Lellow - Yellow
Last Day - Yesterday
Next Day - Tomorrow
A - The, "Molly a Dog" "Molly a Girl" instead of "Molly the Dog" and "Molly the Girl"
Bucka' - We haven't quite figured it out. But, she often says this to Beckett when she is frustrated with him. "Beckett, you little BUCKA'!" And no, for all of you who are wondering, it is most definitely NOT merely a g-rated form of the word that begins with an "f". Thank you very much!
Senkent - Second
Sumping - Something
Sink about it - Think about it. As in, when she's in time-out, she has to "Sink about it."
Flashlights - Lightening
Wayco - Where did it go?
Payno, or Panayno - Tomato
Sfi Sfi Sfi - We're still not sure.
StrapperBang - Everyone's name for about a month(February 2010). "Reedy, what's your bear's name?" She replies, "StrapperBang."
Life Garden - Lifeguard (at the pool)
Ingsect - Insect
Sparecidus - Asparagus

I believe the child has listened to Bob Marley one too many times. She has now adopted his hairstyle. Can she say "conditioner?"

P.S. Not to be outperformed, Beckett's first word was "up", and he's been saying it nonstop for the past 7 days. He tilts his head and looks up with his glassy blue/gray eyes and says... "aaaaaaup!" Thank you my little man. I've wondered for so long what your little voice would sound like, and I love hearing it. Keep talking, love.

He does not at all like to be awoken from a nap. Check out the face-on-hand print. Awesome.

What about your little ones? What do they say that makes you laugh your pants off?

Dinner @ 226 - Onion Soup & Prosciutto Sandwiches

2010-02-22T16:56:00.000-08:00

For the past three Valentine's Days, those that we have either been expecting a baby or had a baby (or two), we have stayed in. But, we have made a sweet little tradition of having a very adult, low-key dinner long after the kids have gone to bed. There is always wine and beer and the 10 o'clock dinnertime is a pleasant reminder of our life outside of our children. A reminder that we mustn't always stick to the schedule. We mustn't always eat as a family. It is important (especially in mama's head) to make that the norm but it is also important to break free from the norm... and have some wine and super late dinners.

For the past few years we have ordered in sushi. And I didn't want to screw with that formula. Both of us love it. It is something we aren't yet able to share with the kids.* And, after finding our new favorite Thai restaurant, where they serve up steaming bowls of the best coconut soup, we are never disappointed by dinner. So, we did that and we were both in wasabi heaven. That was Saturday night.

On Friday night, however, I felt compelled to make him something from me. On the little special dates that pepper our calendar, I almost always give Jason something de la cuisine. I almost always pick something he loves but has never had its homemade better half. This time it was Onion Soup, which he loves and orders exclusively at Panera. Sorry Panera, I don't think we'll be back for the onion soup. I've got you beat(by a million). The only noises in our house for at least 30minutes were smacking lips and clinking spoons. This soup is fantastic and eons better than any you've ever had at a restaurant.

It was the perfect night. We were snowed in with Julia Child's Onion Soup, my ham and cheese, plenty of wine and beer, blankets, and the beginning of a Dexter marathon. Why didn't anyone tell me that show was so freaking good? And, why did I wait so long to make onion soup? Don't be a fool. Go make it.

Onion Soup from Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle
Serves 6 to 8, Julia says. Jason and Whitney say it serves 2, max. No, we did have leftovers, but errrr... not much.

While I'm not suggesting kids wouldn't eat this soup, I'm not sure its simplicity would be aptly appreciated. It's perfect for a light (and late) dinner for two, especially with a ham sandwich, like I describe below. The onions take a while to develop the flavor that creates the base for the soup, so you don't want to skimp on the caramelization time. Make sure you can block off about three hours for this soup, but don't fret... only about thirty minutes of it are active cooking time.

1 1/2 lbs. or about 5 cups of thinly sliced yellow onions
3 T butter
1 t salt
1/4 t sugar
3 T flour
2 quarts beef broth
1/2 cup dry white wine
Salt and pepper to taste

Cook the onions with the butter and oil in a covered saucepan (I used a stockpot) for 15 minutes, over medium-low heat. Uncover, raise the heat to medium, and stir in salt and sugar. Cook the onions for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. While the onions are caramelizing, pour the broth into a separate saucepan and bring to a boil. Sprinkle the flour over the onions and stir for 3 minutes.

Remove the onions from the heat and add the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes more, skimming occasionally. Carefully taste and correct seasoning. I diluted my soup with some (about 3 cups) water to mellow it out a little. I used boxed broth, which already has salt in it. So, be cautious with adding salt if you are using canned or boxed broth.

The master recipe gives you four or five options of how to serve the soup, so many, it gets almost a little confusing. This is how we did it.

2 slices of day old, crusty bread, cut into 1 inch cubes
A few slices of good cheese. We used Gruyere, it would also be good with Swiss or Parmesan

Toss the bread cubes with a little olive oil and salt. Put them in a 400 degree oven for 5-10 minutes, or until lightly golden. Set two (or however many you're serving) soup bowls on a baking sheet. Ladle the Onion Soup into soup bowls. Drop in a few croutons. Cover with slices of cheese and put the baking sheet back into the oven, set to Broil, for 4 or 7 minutes, or until the cheese looks bubbly and slightly charred in spots.

If you're hungry people like us, serve these little sandwiches alongside. If not, the soup is beyond satisfying on its own.

Open faced Prosciutto Sandwiches
Tear off a hunk of baguette, depending on how big you want your sandwich to be. slice it in half horizontally. Layer each side with 1T Dijon mustard, a few slices of Gruyere, and a few slices of prosciutto. Place the sandwiches, face up, on the baking sheet with the soup for the broiling phase.

Don't slurp too loud peeps, it's not ladylike.

*When can you give a kid sushi or am I just being paranoid about 2 year olds and raw fish and being up all night with a salmonella-stricken toddler and puke-stained pajamas and 3am hospital trips and, and, and...

For your completely unrelated viewing pleasure, our resident Smooth Criminal.

my view.

2010-02-18T06:14:00.001-08:00

Someday, I'll miss this. Someday he won't want to be held or kept close. Someday he won't be intrigued by the falling snow. Someday his wispy hair won't tickle my lips. Someday the top of his head won't smell like vanilla extract.

But, for right now, this is my view and I love it.

happy valentine's day (3 days late)

2010-02-17T12:16:00.000-08:00

Our day started out with heart-shaped pancakes and rasberry syrup. I'm now wondering, can a day go poorly after that? I've been on the search for the perfect pancake and this one came very, very close. I made them with a mix of cake flour and whole wheat flour because that is what I had in the cabinet. I never dreamed I would like the nuttiness of whole wheat flour in a pancake but they were outstanding. I think I'll keep trying recipes, though. Why? Because I am a very, very strange lady. If you have any secret family pancake recipes, please share. I'm a girl on a mission!

Buddha delivered our gifts and was, himself mama's Valentine's Day gift... to myself. Gah, he makes me endlessly happy.

He brought peanut M&Ms.

He also brought balloons...

and recorders, and microphones. He's a good man.

Our resident clown didn't disappoint in the entertainment category.

Although we all thought his consistency could use a little tune-up.

So, Beckett took over and received a standing ovation for his efforts. He is assertive, this one.

A steamy music video was filmed by two up and coming screen sirens. The raw emotion is palpable, agreed?

There was a whole lot of Buddha love. Beckett gave him three thousand kisses, none of which I was quick enough to capture on camera. Shucks.

I guess there was a whole lot of love, in general. Hooray. Hope you had a love-filled Valentine's Day.

P.S. Check out Jason's kicks. Those were his V-Day gift from me. Pretty studly, right? Even better if I told you I got them (Lacoste) from Marshall's for $30. Another "hooray" is in order. I also got him a badass OXO watering can. I think you're officially old and washed-up when you refer to a watering can as "badass." I just did. This post is SO over.

P.S.S. As long as we're on the subject of hearts, I am really wanting to purchase this pillow. Or, this one. But the first one gives me butterflies.

Dinner @ 226 - Cod with Leeks and Cherry Tomatoes

2010-02-17T07:56:00.000-08:00

As I've touched on before, I don't believe in dietary restrictions. I hated the way I felt when I sat down for dinner while on a diet, filled with anxiety. "I can have two spoon fulls of that pasta and only one-third of that parmesean crusted steak." The dieter's mind is always calculating, constantly negotiating, and never full. Now, I only believe in eating seasonal, eating organic, eating local, and eating balanced. The first three we stick to as much as we can (afford) but the last one we live by. I refuse to say, "no carbs," "no fat," "no calories," "no sugar." I want my children to always have a positive attitude towards food. I want it to be a celebration. I want them to appreciate good nutrition and full bellies.

The way I tend to manage our nutrition? Balance. If we have a heavy pasta dish, it will be the only one in a seven day span. If I just have to try a new pork tenderloin recipe, we won't see another piece of heavy meat for days. We try to eat fish at least two nights a week because it lightens up a meal (without removing the protein completely) and I want to encourage my kids to like seafood (yes, I have very strange parenting priorities.) Along with these meat-centric dinners we also have vegetarian meals twice a week.

I don't do diets. To me, diets are like rules, so restricting and uncomfortable. I have tried them before, many times, and it has never looked good on me. I grew up in a LOW-FAT household. All of our dairy products were low-fat or fat-free, even cheese. Our snacks were always of the diet variety and there was never a stick of real butter to be found. Those days are gone. If you eat in balance, I believe you can have everything you want and you certainly don't need to torture yourself with the dry, waxy unnatural-ness that is NONFAT CHEDDAR, bleh. If you are trying to live a more healthful life (be it a New Year's resolution, or a post-Valentine's Day slim-down), I implore you - eat in balance. Here's a lovely light meal that my family enjoys on a regular basis, when we're (I'm) feeling a little... heavier.

Cod with Leeks & Cherry Tomatoes - Martha Stewart: Every Day Food

I have used tilapia and cod, both were good. The flavor that really stands out in this dinner is the lemon. The zest and juice mingle with the leeks and tomatoes and create a bright and citrusy broth. The vegetables are like a built-in side item, all there in that one baking dish. And, it's a nice fresh and light change in the midst of heavy braises and winter stews. Of course we can't ever be overly healthful so mama broiled a few baguette rounds, rubbed them with garlic and then sprinkled them with fresh grated parmesean and sea salt. They sopped up the broth beautifully.

Need some help prepping leeks?
1) Slice the leeks into 1/2 inch rounds, or whatever is suggested by the recipe.
2) Place rounds in your largest mixing bowl. Shoosh them around with your fingertips for a minute or so, being careful to separate the rounds.

3) Wait a few minutes while the sand and dirt settles to the bottom of the bowl. Using a strainer, or your hands, pull the leeks off the water's surface and place them on a paper towel to drain.

4) If you find there is a lot of grit in the bottom of your bowl, you may want to rinse out the bowl and repeat the process.

Unpredictable.

2010-02-10T18:57:00.000-08:00

I leave.

For one second.

To get the laundry out of the dryer.

When I return, I am greeted by Ms. Hawaiian Tropics, 2010.

As it turns out, no one enjoys mid-February pasty legs, not even a naked two year old. Yes, she took care of the disrobing and the application in a record three minutes time. An afternoon bath ensued.

p.s. There was also some Bath & Body Works lip gloss purchesed circa 1998 in the mix.

flour & child - gift box

2010-02-10T17:49:00.000-08:00

This gift box was purchased by a client who is leaving for California and her sweet, sweet parents are watching her two children for FOUR days. I repeat, FOUR days. Well, heck yeah they need to paid in hand baked goodness!! It was a gift of appreciation AND maybe just a tiny bribery tool for the grandparents to use right before they rip out all of their hair! (Her kids are almost exactly the same age as mine...so, I feel like I can make these kinds of speculations.)

Anyway, she knows how to put together a tasty gift box. I wanted to keep it, but alas, I had to give it up. It was for the good of the kids... and the grandparents! She chose:

Coconut Macaroons with Bittersweet Chocolate Ganache

Peanut Butter Cookies with Chocolate Chips

Salted Chocolate Caramels

Homemade Oreos - Oh, her kids are going to be angelic with one of these swinging in front of their cute little faces.

She also got the cinnamon buns for her dad, who apparently loves them. Well, he's going to love these. You pick them up unbaked, put them in the oven on the morning of your choice and delve into some warm, handmade, iced, cinnamon deliciousness. Yep, I should have kept these. Yum.

Have fun in Cali, you two and bring back some sunshine.

Snow.

2010-02-09T14:00:00.001-08:00

"It's snowing." said boy with dog.

"It's only a snowflake." said grandfather with beard.
"It's snowing!" said boy with dog.
But as soon as one snowflake melts, another takes its place.

Snowflakes don't listen to radio. Snowflakes don't watch television.

All snowflakes know is...

snow,

snow,

snow.

The sky is white.

The rooftops are white.

The whole city is white.

Snow.*

Oh, they think it's magical. They think it's INCREDIBLE. It is all so very wonderful before you know the science behind it, why it happens, or where it comes from. Snow - just cold, fluffy, whiteness that wraps the outdoors up, like a blanket. A magical thought, indeed.

*Our favorite snow-related book and where the text in this post came from.

please welcome...

2010-02-08T13:14:00.000-08:00

the Chocolate Stout Cake with Irish Cream Frosting to flour & child's menu. Do I hear clapping? Because these little beauties deserve some rowdy noise making and such (the Guiness and Bailey's combination wouldn't have it any other way).

They were inspired by my husband who believes everything tastes better with beer and came up with the combination when I was stumped by a themed cocktail party. "Do a Black & Tan cupcake. No, do a Car Bomb cupcake." I think he misses his party days just a leeeeeeetle bit. The kids haven't quite learned the shot-taking technique yet. It's a bummer. Also inspired by my awesome father who is Irish, or so he wishes!

So, put your hands together!! Pictured are mini cupcakes but we are happy to transform any of our cake flavors into regular cupcakes, double layer cakes, or triple layer cakes for your celebration. A lovely client is inviting these Irish cuties to her cocktail party this Saturday. I just hope they (the cupcakes) don't misbehave or get thrown out. I've heard that Guiness and Bailey's can have that effect.

We hope something is keeping you out of the winter blues and reminding you of warmer days...even if it is Trader Joe's tulips!

xo - f&c

a glimpse.

2010-02-05T12:37:00.000-08:00

Jason: "Good night, I love you."
Whitney: "I'm still deciding."
Jason: "What?"
Whitney: "Ummmm, I'm still deciding if I love you or not."
Jason: "I don't get it."
Whitney: "Consider yourself lucky that I'm investing the time in even thinking about it."
Jason: "Ummmm, did I do something?"
Whitney: "What? I was just being silly, DingBat."
Jason: "Did you just call me a faggot?"
Whitney: "No. I called you a DingBat. Goodnight my little DingBat, I've decided I love you."
Jason: "Thanks, you're weird."
***smooches***

I know I am, but he loves me...anyway.

Dinner @ 226 - Spinach Quiche & Curried Carrot Soup

2010-02-01T18:19:00.000-08:00

In the beginning, I had to ease Jason into the idea of vegetarian meals. "I can grill some sausage on the side, if you like." I would offer in my most domestic voice. He never complained or even wanted the sausage, but I knew how he felt about a meatless meal. If it were an option and I was willing to arrange it, he would eat meat with a side of meat and perhaps a big spoonful of this for a not-so-sweet finish. I, however, am from a different camp and am becoming even more so as the years pass. I am not a vegetarian, but only because I dislike labels and like restrictions on my diet even less. I crave vegetarian meals frequently. I like the lightness of them. I like the way they make my body feel. I sleep better after eating them.

Like I've mentioned before, you have to be a good eater to live in this house. No kidding, I'll crumple up some newspapers and make you sleep in the garage if you're picky. Well, I do believe I picked the perfect husband. I think I would even say that he is the most adventurous eater that I have been with. Actually, I take that back, he definitely is. When we met, he had never tried sushi. Fast forward three years and he suggests we try the Crunchy Eel Skin Rolls, "ya know... just to say we've had them." I've been with guys that don't like tomatoes. Jason's favorite summer snack, is a soft warm-from-the-sun tomato from our garden sliced and placed on crusty bread with some butter and a dusting of salt and pepper. And, he's right, it really is magical. There has been a boyfriend that didn't (and incidentally, still doesn't) eat onions. Needless to say, it is fortuitous that we didn't end up together because so many meals I prepare start with an onion. I love you, onion, and thankfully, so does Jason. One of our friends doesn't eat vegetables (except his newest and bravest trial of Mushroom Risotto, which he liked and his wife beamed with pride). Can you even imagine? No vegetables. These people are wild, I tell you. I've also *been with people that don't like spicy foods (Jason eats wasabi for a snack), lettuce, mint, coffee, chicken, almonds, balsamic vinegar, mushrooms, kidney beans, and all types of ground meat.

The only thing that Jason doesn't care for? Carrots. Yep, carrots. I will never understand why they offend him so. And, when I say he doesn't like them, I simply mean they are not his ideal vegetable. He will eat them in the Cumin & Lime Slaw that I make and he also enjoys my carrot cake with cream cheese frosting. He would never send something back at a restaurant because it had a hidden carrot agenda. He would eat it, without comment. He is so very sexy that way, always the last to make a fuss over his own discontent. So, to say that he doesn't like them is a bit of an overstatement. He just doesn't love them.

Though adventurous, this man of mine does love meat. He doesn't really feel like the meal is complete until he sees the protein. And, admittedly, this is how most of America views mealtime. Dinner is not complete less there be a protein, a vegetable, and a starch. For a long time, I also followed the "rules" but truthfully, it got boring and again, with the rules! rules! rules! I believe in balance, but every night needn't have the same components. It is antiquated.

I have a theory about his meat-loving ways. He didn't grow up on fresh vegetables and really, neither did I. He has never had cauliflower seasoned simply and roasted to a caramelized perfection. Or, peak-season ribbons of zucchini, drizzled with olive oil. He's never tasted a sauteed green bean that made him forget about the steak it arrived with. Canned green beans, steamed broccoli and frozen corn can really turn a person into a hard core carnivore after almost thirty years. With my whole family's health in mind, I have slowly cajoled him over to the vegetarian side... at least twice a week. I won this **battle by preparing some kick ass vegetable based meals. Here is one of them.

Spinach Quiche and Curried Carrot Soup
I know they don't sound like the perfect pairing, and they're not. I keep soups frozen for winter nights when I want a quick satisfying fix. The carrot soup was in the freezer and when I gave Reed the choice of soups in there, she picked this one. So, blame her for the strange pairing and feel free to mix and match with your favorite soup.

Spinach Quiche
adapted from Smitten Kitchen and Pate Brisee recipe from over here.
Please make this Spinach Quiche, its outstanding. I am willing to bet that you have almost all the ingredients in your kitchen at this very moment. And, if you make the pastry dough ahead of time, it will take mere moments to throw together. This is my first quiche ever and it turned out perfectly. That happens rarely and when it does...well, you blog about it, duh. My whole family loved it, and you can eat it for breakfast. They did, this morning, and loved it all over again.

1/2 a recipe of Pate Brisee

Roll out your chilled pastry dough and transfer to a tart pan. If you need some instructions, I got my method over here and I believe it to be flawless. But, if you need further instruction, leave a comment and I'll walk you through it.

3 ounces of cream cheese, room temperature
1/3 cup whole milk
3 eggs
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
1 leek, white and light green part only, rinsed and sliced into 1/4 inch rounds*
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425°F. Beat cream cheese in medium bowl until smooth. Gradually beat in milk and eggs. Stir in the other ingredients. The mixture will be disconcertingly water-y, but don't worry. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

*I only used leeks because I had them, already cleaned and sliced. They were delicious in the quiche but the original recipe calls for 4-6 green onions, which would be equally tasty, for sure.

Curried Carrot Soup
I make all my soups with homemade chicken or vegetable stock. You should too. It makes all the difference, takes only a few moments of active cooking time and saves you many, many dollars in boxed chicken stock that could never come close to duplicating the flavor of homemade stock. If you want my method, let me know and I'll write up a post about it. As a side note, we served ours with a dollop of sour cream and some fresh cilantro leaves, torn. I will say that even Jason, my luke-warm carrot customer, loved his soup and may have even gone back for seconds.

*Please note that multiple foods could have been disliked by one man. And also, the phrase "been with" is simply a shorter way of saying...came into contact with. I could actually hear you judging.

**This and this movie helped me win the battle. See them if you are interested in how our food is handled before it lands all pretty-like on the grocery store shelves. And, the second one is important if you have children embarking on the neglected public school system lunch program.

** I hope to post "Dinner @ 226" with regularity. I want to test recipes on my poor, unfortunate family and let you know the results, good or bad. That way, you look like a genius to your friends and families. I'll try to demystify the complex steps or rare ingredient and simplify the instructions so you will feel at ease in your kitchen. I hope you don't mind that I am a little long-winded. Feel free to scroll past the personal tidbits to get to the recipes. We'll see how it goes. Enjoy.

happy birthday one day late...and one day early!

2010-02-01T18:04:00.000-08:00

Happy Birthday to you, Dad. His birthday was yesterday, but we called him the day before because Reed really wanted to talk to him. This one, he has a swagger all his own. He is pretty much the coolest man ever and I love him, love him, love him so! We'll keep the mushiness to a minimum because he would much rather it that way. But, I will say that this man has provided me with more laughter in my short twenty seven years on this planet than should really even be legal. I told you, he's cool.

Plus, he plays a mean game of hide-and-go-seek.

And he agrees with Beckett on many issues, including the importance of good food.

Love you, Dad/Pops...we all do!

What Have I Done?

2010-01-31T23:04:00.000-08:00

kuplink, kuplank, kuplunk! I read with the sincere enthusiasm of a mother that has just consumed a dark and very strong cup of coffee. It is bedtime. Reed studies the navy drawings, perched on top of her folded legs, listening. She cradles her tiny chin in her tinier hands, holding her head, facing forward. Her overly active (but completely irresistible) eyebrows move with the rhythm of the page turns. Her eyes focus on the bear, or is she looking at the letters, trying to figure out how they are put together and read? She glances over at me as I take a breath, afraid I'll quit in the middle. She poses the frequent and repetitive question, "mommy, what's Sal dooooooooooin'?" (You would understand the extra O's if you have ever heard her cadence, inherited from some long lost southern ancestor, I am sure.) I try to explain to her that if she listens to the story quietly, her questions will be answered. She understands, for the moment, and pensively awaits a conclusion. It is my favorite book from my own childhood and although we've read it 216 times before, she is finally starting to follow the story and understand the relationships therein.

As she studies the pages, I am stunned into silence. The expression of fear returns to her elfish face. I try and continue but my voice is weak. "Kuplink, kuplank..." I try. She finishes, "kuplunk!" with the enthusiasm of a child who is savoring the last few minutes of consciousness, togetherness.

I am awestruck and breathless and just a little confused by how she, came from me. I observe her beauty in perfect contrast with her silliness, attitude, intellect, and incredible heart. She looks at me with eyes that no one color can describe. They are the color of where the sparkly sea meets the sand (in Tortola, my husband would say). Her little nose is like a tiny playground slide, sloping downward and gently curved. Her lips are pink, like Watermelon Bubble Yum. They are the lips we all drew on our princesses in elementary school. So curvy and pouty and perfect. As I so obviously admire her, she turns with a wrinkled forehead, smirks and reaches to push my hair from in front of my eyes, willing me to continue with the story. I oblige. I am shocked to find a little girl next to me. A little girl that I love, inexplicably. A little girl that I admire, so totally.

If I complain about anything, even a hangnail, she asks for the next hour, "Mommy, you okay?"

Sometimes she calls me, "Moms" and I love it.

Sometimes she abbreviates previously un-abbreviatable words. The other day, I asked her if she wanted a banana. She said, "Maybs." Like, short for "maybe."

She says, "Thank you, mommy" every time we sit down for lunch or dinner, even if it is cheese quesadillas for the fourth day in a row.

She prefers to be barefoot.

She almost never wants to be held or comforted when she's hurt but instead walks away from me repeating, "I fine. I fine," as huge, clear teardrops fall from her red eyes.

She gets her brother's juice for him in the mornings before she even touches her own cup.

She has an obsession with lotion that has lasted more than half of her life. She used to call it, "Shosion," and I'm sort of sorry she learned how to say it correctly.

When she wants attention, she speaks in foreign accents. Generally, she gets at least one laugh.

She has the geekiest camera smile but, when she smiles from happiness, it renders me speechless. While I was making dinner the other night, Jason was chasing her in circles around the house, threatening the arrival of, "The Tickle Monster." She pulled and pulled on my pants, shrieking, until I finally acknowledged her. She looked up at me and shouted, "Daddy's chasing me!" As if I hadn't noticed. Her tiny face was overwhelmed by happiness, so much so that it stretched the sides of her mouth as high as her cheeks would allow. I have filed that smile away in the Rolodex in my brain. It was so pure and complete, without question. It makes me weak in the knees, even as I type. If I'm lucky and my Rolodex works properly, I will be able to recall that face and that moment for years and years and years.

She never walks, she dances to the music in her head, from place to place.

After listening to Lady Gaga (Bad Romance) twice, she floats around the house singing, "Rah Rah Rome Ma Ma. Ga Ga Ooh La La. Let's see the bad mens." (Making up lyrics as her mother always has.)

When we play in her kitchen, she makes coffee for mommy and daddy. "Daddy likes looooooots of sugar and some cream. Mommy likes just a little bit of milk." I'm amazed at her attention to detail because we certainly did not conduct a lesson of how mommy and daddy take their coffee.

Her frequent demands include, "Let Reedy do it," "I wanna do it," "I can do it myself," usually referring to some task that far outmatches her skill level. After trying for more minutes than I like to sit around waiting, she hands over the project and calmly requests, "Mommy, help puuuuuuhhhlease." I love that she takes the opportunity to be independent. I love that she knows that I will be there if she needs me. I respect that she can ask.

She has mastered the English language in a way I thought was impossible for children under the age of ten. She is aware of tenses and correctly uses most pronouns.

She may very well be in love with Micheal Jackson and has "perfected" the moonwalk.

When you scoop her up, she gently pats your back for the following minute. Consistent and calming.

Her kindness softens me. Her intellect impresses me. Her will challenges me. Her beauty inspires me.

"What have I done?" I've spent much of my life asking myself that question. I've hurt people. I've ignored what should have been priority. I've been terribly irresponsible and disrespectful and neglectful. I've been callous with friends' feelings and regarded family as if they were disposable. I've lied, a lot. I have been reckless and I have treated life with a nauseating sense of invincibility. "What have I done?" For years, it was a disturbing rhetorical echo in my head. I vaguely recall that person now. I suppose the memory is clouded by shame.

"What have I done?" It no longer haunts me, but the question is the same. I now have the answer. She gave me peace when I was anxious. She enforced structure and values. She demands honesty, kindness, ambition, acceptance, loyalty, generosity, and respect because I want her to be all of those things and I want her to learn them from me. She gave me purpose when I had none. She gives me love.

In the midst of admiration and love and stuck in between respect and pride lurks another emotion, commonly muddled by the more prominent ones. But, I'm starting to see it. I know now why I am sitting on the braided rug on her bedroom floor unable to complete a book I know by heart, while she stares at me, befuddled by my silence. I finally recognize it. It is gratitude. It hits me and knocks me over.

When the numbness leaves my tongue and my throat opens up, dry words creep out of my gut and I quietly whisper, "Thank you, Reedy. Thank you."

Beckett in 7.

2010-01-30T13:33:00.000-08:00

Really?

* His mouth had a brief encounter with a blue marker. Hence the blue mouth and the blue apple. Kind of gross, I know.

Are you kidding me...

2010-01-30T13:27:00.001-08:00

with the gorgeousness that is going on around here? Sorry. Is that borderline annoying mommy? But, seriously.

flour & child gift boxes - filled with goodness.

2010-01-30T12:51:00.000-08:00

These are large gift boxes that I custom tailor to the recipients' tastes. I think they're pretty fabulous. But, I bake the goods and package them so they should make me happy. They come with 4 dozen cookies of your choice, some scones, biscotti, homemade granola (that's super tasty and I don't even really like granola), a bag of homemade candy (this one had triple layer peppermint bark) and anything else I feel like throwing in there.

I made these for a lovely client who was giving them to the nurses at a nursing home whom had cared for a parent. Isn't that gracious?

But, they would be a sweet gift for a number of occasions. Anniversary? Birthday? A Thank You?

Hey, you don't even have to wrap it. What are you waiting for?

I hope you all are having a lovely weekend.
xo - f&c

in need of a skirt.

2010-01-12T12:51:00.000-08:00

****DISCLAIMER**** This is not a fashion blog, nor do I claim to know anything about fashion. It is a favor to my lovely sister AND an opportunity to learn about posting pictures from the internet. Clearly, I have alot to learn. As for the featured fashion, please enjoy (and don't mind little technicalities like off-center photos, or shrunken pictures, or non-linking text...I beg of you.) ****END DISCLAIMER****

My sister emailed me today. She has apparently bought a pair of "knee-high flat boots (black, sort of riding-inspired, but a smidge cooler than that)." I am so in to the flat boot thing right now. The practicality reasons abound. I can manage to look semi-hip, shield my tootsies from the chilly temps and trip over Legos (and not break my face) all at the same time. Unfortunately, I've had my slouchy pair from Delia*s (where my 12 year old step-sister-in-law now shops) since 2003. I know you just made a sad face for me. I still rock them out of necessity. My once boot-designated money is now spent on fries, not Fryes. Its a good thing I like cooking, otherwise I may be bitter. If I had my pick of the footwear litter, they would include some or all of these deliciously sweet flat boots.

Now that we got that out of the way we can return to my sister. Yes, this post is about her. My sister's quandary was more about what kind of skirt to wear with these riding inspired boots. Now, there is another requirement. This little get-up has to be work appropriate and she's a lawyer. Yeah, like works for a firm, seventy hours per week, in an office, full of men, downtown lawyer. I'm thinking mini skirts won't do. With the mission accepted, I went shopping, sort of.

This one is from Ann Taylor, and you may not really be able to see it because I clearly have ALOT to learn about posting and pasting and resizing and configuring...OMG, I'm having a panic attack. Okay, just click on the link and you'll see a better picture. I sort of like the texture in the skirt, as a contrast to the leather boot. Plus, its short enough. We wouldn't want the skirt to streamline directly into the boot. Yes? Plus, it's on sale. Plus, it comes in gray...said sister's favorite color.

This one is from Piperlime. I just had to put it in here for a safe alternative. I feel as though lawyers, and my sister in particular, are bored of skirts like this and will probably skim right over this one, bored to tears. But, I chose it based on its length. It's shorter than the average pencil skirt. Never fear, there are more exciting skirts on the way.

This one is also from Piperlime. They offer free shipping and free return and are in turn one of my favorite places to browse for boots that I can't buy. This one is a cutie, me thinks. I love the ruffle that would be so feminine against the more masculine design of the boot. Is it too playful for her office? I don't know, I'm not a lawyer. Is anyone tired of ruffles yet? I'm not! I think this little cutie is on sale too.

You best not be tired of ruffles because I am offering you a bevy of them in this Anthropologie skirt. It is gray, she will be happy about that. It's also a little more modest than the last option and a tad more lady like. I feel like a little volume on the upper half would compliment a sleek riding boot.

I believe this option is my favorite. It is also from Anthropologie. I'm digging the tulip skirt. I feel like it's universally flattering. Being that my sister is a skinny mini and would frankly, look great in a trash bag, with or without ridding boots, that part doesn't really matter. But, for the rest of us that have booty to worry about - in steps the tulip skirt. The volume happens up at the waist so it really works to bring larger hips and thighs into proportion. This skirt would work at the office, but not only at the office. And, I think the entire silhouette would be flawless, maybe with a ruffled blouse (I keed, I keeeeed). Bottom line, this one gets my vote.

This one, from Bebe, is also cute but I couldn't bear to put the picture on my page because I detest the way it is styled. Look past the hooker shoes and it really is a pretty cute skirt. Too short for a law firm? I don't know, do they impliment the high school finger tip rule?

There they are my dear. I feel like I've just completed a school project. At least I got the pictures loaded, next time I'll work on the layout, which is atrocious.

Much love pretty sister. And good night lovelies.
xo - w

P.S. As for me, I really want this skirt. And for some reason, I am so feeling these boots. Maybe that's really all we need to get us through Ohio's miserable January and February, super cute and sort of ridiculous snow boots. And, sin.

Humble Chocolate Cake.

2010-01-11T18:49:00.000-08:00

I haven't posted about food in moons. Oh, its been around, its been made, its been eaten...it just hasn't ended up here. There have even been terrific new recipes tested and conquered and approved of by the little people running around my house, I think they're my kids but I'm still figuring that out. They like food though. And to keep your job in this house, that's really the only thing I need to read on your resume. "I will eat anything, anytime." That's how Beckett's read so he was hired immediately, no second interview was even conducted. He's kept his promise and he is regularly compensated with edible treats, like homemade oreo cookies.

Oh yes, this kid keeps his promises.

You see, there were a ridiculous amount of cookies made over the holidays. There were also tarts and pies and some deliciously roasted pears. And recently, soups and braises and one pot wonders have been keeping burners busy and getting us through the ten degree midwest weather. Everything has been tremendous but I wanted something so simple, so sophisticated, so profound that it sent me straight to the computer keys to share. Perhaps I have high standards and maybe I'll share the other delicious things in time. But, this must be shared. I can't possibly hold onto it. It would be so...so wrong. Not even a terribly messy laundry room and a bedroom that is begging to be redone can stop me from sharing.

What? You expected there to be cake in the photograph. Ahem!

So, go make this. It'd be good for a dinner party but maybe even better to share on Valentine's Day with some slightly sweetened whipped cream. I envision I'll have this cake in my back pocket for years to come. I'll whip it up for house guests, or small family celebrations. Its not exactly a Celebration Cake that should be adorned with sprinkles or icing or candles. Some things are best when left alone and this chocolate cake is one of them, save for the addition of some slightly sweetened whipped cream or maybe a tiny scoop of vanilla ice cream.

Chocolate Cake - from David Lebovitz's The Sweet Life in Paris
My sister so kindly gave this book to me for my birthday and I immediately read and baked from it. Nothing has dissappointed and the stories about his life in Paris, are hysterical and touching. My absent minded self forgot the two tablespoons of flour and it was still fabulous. I imagine it would be a touch cake-ier with the addition of the flour but every bit as tasty. Of course, this recipe came to David through a French woman...only a French woman could make something so simply indulgent.

9 ounces bittersweet or semisweet chocolate, chopped (I used Ghiradelli bittersweet)
8 tablespoons unsalted butter
1/3 cup of sugar
4 large eggs, at room temperature, seperated
2 tablespoons of flour
Pinch of salt

1) Preheat the oven to 350 degrees. Butter a 9 inch loaf pan and line the bottom with a strip of parchment paper.
2) In a large bowl set over simmering water, heat the chocolate and butter together just until melted and smooth.
3) Remove from heat and stir in half the sugar, then the egg yolks, and flour.
4) Using an electric mixer or a whisk begin whipping the egg whites with the salt. Keep whipping until they start to form soft droopy peaks. Gradually whip in the remaining sugar until the whites are smooth and hold their shape when the whisk is lifted.
5) Use a rubber spatula to fold one-third of the egg whites into their chocolate mixture to lighten it, then fold in the remaining egg whites just until the mixture is smooth and no visible white streaks remain.
6) Scrape the batter into the prepared loaf pan, smooth the top, and bake for 35 minutes, just until the cake feels slightly firm in the center. Do not overbake.
7) Let the cake cool in the pan before serving.

Note: Mr. Lebovitz suggests that this cake gets better every day and I simply had to test his theory for fear of publishing something that is in any way misleading. Well, I'll tell you, he was right on. It has gotten richer and somehow deeper since I made it on Friday night which incidentally makes it an excellent candidate for de-stressing a dinner party. Bake it on Thursday, let it sit covered with plastic and just wait for your guests to tell you that you are the Bomb-dot-com. Okay, no one says that but they will be thinking it.

Hair.

2010-01-09T14:15:00.000-08:00

I'm still loving my new haircut. Well, I suppose its not so new anymore. I got it cut in September and I'm still adjusting to being a short haired girl. While I want to keep it super short for a few more months...I'm already brainstorming how, and into what styles I want to grow it out.
Jason thought I would look super cute (okay, he didn't say "super cute, but his enthusiasm conveyed it) with this 'do from Anthropologie's ever inspiring catalogue.

The above haircut is great and I wish I could pull it off. But frankly, I'm just not that sweet. And the girl in the catalogue appears to be classic and sweet and feminine. While I desire to be all those things I do believe that I am most certainly not. I believe this haircut is more suited to my style. But, is it dated? Actually, I think the girl in the photo has long hair but I think you can get the idea of what I would want; long layers in a sharp bob. Your thoughts? Is my husband more savvy with hairstyles than myself...say it ain't so! And p.s. check out the hair accessories that they carry on that link. So freaking sweet, I want every one...no matter what hairstyle I have!

Keeping it short for a while (my neighbors say I look like a "fairy") but, let me know your opinions!

Holiday Baking

2009-11-17T12:50:00.000-08:00

At Flour & Child, we are baking up the best Pumpkin Pies and Apple Tarts you (well, I for now but soon to be you) have ever tasted. The options for Thanksgiving desserts are many. Please email me if you are interested in having pies, tarts, cupcakes, or cookies for your family's holiday. All baked goods are handmade with lots of love and the best ingredients.

We're getting alot of things started around here. Things that I should have maybe thought about beginning months ago. I do believe my little, eensy, teeny, weeny business will soon have some if not all of the following...an actual logo, an official online menu, a website, professional photos of the deliciousness itself, and maybe even some new and exciting packaging. I wish I could commit seventy hours per week to this little business of mine. I love it and all I think about is testing this recipe or tasting that one, noodling marketing schemes and advertising techniques. But, I wake up and realize I have a lovely, lovely family that I take care of and a job that must continue if said lovely families' needs need to be met. However slowly, in the short moments of quiet, it will all get done. I know it will and it will be(taste) great.

Three things:
1) F&C is running a special for Thanksgiving. With the order of two pies, you will receive 1/2 a dozen scone or muffins for the Morning After Breakfast when all you feel like doing is pouring a cup of coffee and gathering on the couch with ample blankets and delicious breakfast foods. Or, is that only me that feels like doing that? Something tells me my one year old (holy crap, he's one) will protest these activities.
2) If is a tasty & savory dinner you're after...my sister is getting into the business of personal cheffing and would be most happy to provide your sides for the Family Feast. She has done many successful weeknight dinners, cocktail parties, etc and has some delicious options to accompany your turkey. I will be happy to provide you with her information should you be interested.
3) And lastly, it is not too soon to start thinking about holiday baking. Are you too busy to bake? Do you not like to bake, but love to share/eat the finished product? Do you want to give your friends and family a handmade, memorable gift? PLACE YOUR ORDERS for the holidays (contact me for a copy of menu options). There will always be deliciousness. There will always be adorable packaging. We can always offer you the perfect gift for you neighbors, coworkers, a party host, friends, babysitters, family etc.

email me: flourandchild@gmail.com

this used to be my playground.

2009-06-30T18:51:00.000-07:00

Alright, back to blogging. One of my best friends just* got married and it seems that I needed a honeymoon after the influx of activity. For the mama of two, the level of socialization (with adults) is at a bare minimum most of the time. There are a few lucky days every few months that Jason and I get to enjoy one another as adults, but mostly we are busy practicing our ABCs with our newly two year old and contorting our faces to make K.O.G. (King of the Grumps) smile. For the wedding, I was a bridesmaid, and also volunteered to make 600 buckeyes for her guests' favors. I wanted to contribute, enthusiastically, to her day and I wanted to make sure she had everything she wanted. So, we made buckeyes, set up tables, covered chairs, tied bows, had a spray tanning party (so worth it), had a wonderful rehearsal dinner AND took part in a beautiful wedding. After all this excitement, mama needed a rest. Dishes were in my sink for days following while the laundry and dust both stacked up. Yes, I got to all of it but it didn't happen until days after so its back to blogging. Lucky for you...I have lots of stories. I apologize if I fall asleep telling them.

In preparation for HER bachelorette party, I went down to Cincinnati and browsed the Urban Outfitters for something non-mom to wear. For every day work/mothering I wear some variation of this outfit.

flats, ankle jeans, striped tee...i know, SNORE.

I knew it wouldn't do. I was going out on the town with a slew of single girls and I might even have to break out the heels that have hidden in the back of the closet constantly being trumped by their more comfortable cousin, the flat. There are turquoise slingbacks, snakeskin peep toes, leopard stilettos, Kelly green wedges and many more that are sadly neglected and deemed inappropriate for my current lifestyle. Urban Outfitters and Anthropology have always been two of my go-to stores. Not too exclusive or expensive or snooty or trendy. "JUUUUUUUST right!" exclaimed Mama Red Riding Hood. I often used to ground myself from entering said stores for fear of spending rent money on black rompers. However, I haven't visited this store in a few years. Sure, I have bought the occasional bag from the website, but only if it could house diapers, wipes, sippy cups, and burp cloths. I was excited. There was money put aside for this fashion influenced venture and I was sure that I would leave the store holding a bag filled with ruffles and plaid.

So, I walk in the doors and stare at the room of splendor and wait for the clever shoe related repartee that the faux hawked, neon denim wearing employees and I usually have. I waited and nothing came. So, I snuck over to the short skirts and imagined my post-pregnancy legs donning a two inch inseam and turned away, abandoning the idea. Tight jeans and heels would be a good solution to this outfit dilemma but all the jeans were either hot pink or frayed from the crotch down. Alright, I thought, I'll have to go back to accessories and peruse the earrings and necklaces for something that will make a non-mom statement. Passing the cash register area, I smiled at the college-aged girl in the booty shorts with knee high boots and thought. The girl was probably twenty-two and beautiful and I instantly felt ninety-seven and completely out of place. I felt like shouting over to the girl that I was merely shopping for my teenage niece (who does not exist)or adorable high-school aged neighbors (who do exist, and are rather adorable). But, NOT for myself, heavens NO. No self-respecting mom would ever pay attention to trends or choose fashion over practicality. I was a fraud. I felt selfish that I had taken the afternoon off of being a mother to try to reconnect with my former self.

When I finally reached the accessory table I was having a full-on panic attack. I was a short five years older than the girl at checkout and I no longer belonged at a place I would have called home some years prior. This is a place that would make me forget the dreamy guy that dumped me, a place where I would pick up a peacock feather clutch and all would seem right in the world. What happened to that girl? I grabbed a pair of peace sign earrings and bolted for the cash register. It was like I didn't want to be spotted, I didn't want anyone to see the sweat on my brow or hear the rapid pants escaping my lips. If no one discovered my discomfort I could leave the store and never have to accept or acknowledge the transformation that has taken place. After nervously handing the girl my debit card and muttering some clumsy quip to kill the silence in which I was sure she could sense my weakness, I grabbed my pathetically tiny bag and ran.

Outside I could breath again. Inside my car I could relax again. No one caught me. I drove away and snapped this picture, that was supposed to be of my former playground...but turned out perfectly beautiful anyway.

There was alot of thinking that ensued. I know I make different choices now, I make better choices. Instead of ankle boots, I buy baby slings. I read actual books before falling asleep instead of 40 pages of pretty pictures. But, if the progression continues I will be thirty and shopping at Chico's and have nary a concept of Marc Jacobs or Zac Posen. I don't want to be that girl, or woman. Sure, the days of buying $160 pair of jeans on a whim have gone. But, alas, I feel myself conforming to what a mom "should" look like and I, my friends, am not a conformer. Its hard to resist, especially when the Official Uniform of moms in our neighborhood is khaki capri pants and a Lily Pulitzer wrap top (uck). How do I wear biker jackets and boyfriends jeans at a library story hour where pearls and cardigans reign supreme? I feel out of touch with my own style and have actually caught myself lusting, yes people, lusting, over a pair of classic fit khaki trousers from the GAP. I found myself thinking, "wow, those would be really comfortable!" Since when have any of my decisions been based on comfort or practicality? Where was that sensible side when I bought a one-size-too-small pair of patent leather platforms because they were OH SO FREAKING CUTE? And MOST importantly, what's next...granny panties with worn out elastic? Where did my individuality go, my desire to be a little different?

Well, for this particular bachelorette party I did find an outfit. It was cute. It was already in my closet. I was proud and I felt like myself, even though my post pregnancy love handles threatened to overflow the muffin top capacity of my H&M jeans. That's me in the white jeans, vest and (I think some sort of special introduction noise is needed) HEELS. They were tall too and oh-so-very uncomfortable. However, my feet quickly displaced the feeling of pain with that of familiarity and they were happy to be strutted upon.

Cute. Yes? You think so? I'm glad. Thank you. Aren't my friends lovely as well?

There are oh-so-many things that have changed. In my young twenties, I spent hours on iTunes, researching the best new band. Or browsing the Internet for my next concert tickets. Or, trying to uncover the city's coldest beer, cheapest shots, best dart board or largest number of Photo Hunt booths. I spent too many dollars of a student loan on boots instead of books. Now, I spend the evenings reading blogs(most of which are either parent or food related) and books, watching movies, picking up rattles and puzzle pieces or tackling the laundry. Its not an exciting life. But it is. Oh, yes it is. The moments I spend with the kids and my husband are overflowing with fulfillment, laughter and love...like the white foam spilling over the edge of a draft beer poured too quickly.

I've made a new commitment. Not one to the kids or to my husband, I made those long ago (and I will never waver). This commitment will be to myself.
I will not lose myself in motherhood.
It will not engulf me.
It will not consume me.
It will not drink me dry.
This is not to say my parenting will suffer from this new commitment. We women must realize that our children are an extension of us, they are not US. We were us before they were them. I want my children to know me, not a shell of my former self in an attempt to conform to The Mom Standard. My New Mom Standard states I will dress myself in a style that represents how I feel: young, passionate, and pretty. And, if studded ankle boots supersede Easy Spirit Loafers at the next story hour and I am forever banned from The Official Mom Society - my children will know me and to this mama, that is a much better thing.

*her wedding was at the end of June. Yes, its take me a while to push the Publish button.

Glazed Lemon Cookies

2009-06-11T18:36:00.000-07:00

the batter comes together in a breeze.

Oh me, oh my lemon is one of my favorite flavors. Perhaps it tops the list. There have been a few close competitors that have stolen my heart for weeks or even years. Pistachio and I have had many steamy love affairs. Peanut butter has swept me off my feet. Bittersweet chocolate and I were sweet on each other for a few months. And, though the love continues, lemon is a constant. When dining, I am constantly in search of the perfect lemon dessert. In my personal baking endeavors, I am in search of the perfect lemon cookies. I thought I might have found it when I stumbled upon these puppies. Though I will continue my hunt for the perfect lemon cookie, these ranked high with me.

glazed and ready to be packed up. i did these and another variety for a wedding rehearsal dinner.

I tried these a while back and the cookie itself was far too cakey for my liking. However, my mom's friends enjoyed them and begged for the recipe. So, if you like a cakey cookie perhaps you want to go there. As for me, I like the results with this attempt much better. The cookie is light and crispy, almost like a sugar cookie. I would prefer a little more chew but perhaps for a light dessert accompanying a few fresh strawberries and fresh whipped cream, they would be ideal. I envision these as a great brunch dessert, after a delicious frittata and a green salad. The zest adds quite a punch to the cookie and the glaze, which is nice. These cookies look like an average iced treat but the lemon flavor will definitely surprise you. My daughter exclaimed as she took a bite, "Tart!" They also look beautiful with the zest very visible in the icing or glaze. The glaze takes quite a while to set so make them ahead of time if you plan to stack.

the finished product.

Hopefully, I will be sharing many more lemon sweets with you in the future...perhaps I will acquire a new love interest.

STAY TUNED: 600 buckeyes for a beautiful bride/best friend's wedding and the funny treats I made for her bachelorette party.

Prenatal Vitamins: Part Two

2009-05-27T12:21:00.001-07:00

passed out on my huge post-pregnancy belly. i hope i never forget...

So, my baby girl and I were happy. We continued on this easy streak for almost six months at which time she began growing too quickly for my boobs to keep up. I tried to continue breastfeeding and supplementing with formula but it eventually led to the end of her total dependence on me. I was fine with it. I knew I had done what was best for my baby and she seemed to be growing and developing as babies should and I was happy to leave her with the bottle...even though the spit-up smells ten times nastier. Yep, I just gagged.

Of course, this whole time I was taking prenatal vitamins to compensate for what she was sucking out of my body (that phrasing sounded more graphic than I intended.) Anyway, my lovely girl was six months old when I found out that I was pregnant with her baby brother...again, another story for another time. Just to let you know though, it was an OH MY FUCKING GOD moment. Needless to say, I continued taking the prenatal vitamins and gave birth to a perfectly pink little baby boy in November of 2008. My son and I had a totally different experience while trying navigate the somewhat scary journey that is breastfeeding. He was a pro and it seemed in the nine months that I hadn't fed a child, my body had regressed to total novice in the sport of nursing. In the hospital, at the very very beginning, we were quite a team. He sucked and I supplied. Forget Supply and Demand theory, its the Suck and Supply theory that is important.

Towards the end of our hospital stay, my boobs began stinging when he latched on. I gritted my teeth and remained calm and thankful that we were doing it. Jason asked if I wanted him to get me the lactation specialist but I knew what they would tell me. "Breastfeeding is not supposed to hurt." "Try a different position." "You need to be using a nipple shield with those terribly flattened and atrocious nipples of yours." I didn't want to hear it. Unless you were me, inside my boob, feeling the pain that I was feeling...you had no idea what the fuck you were talking about. Did I mention I'm a little stubborn?

We went home. In the following days, the pain increased every time his little lips neared the boob-al area. The only thing that helped for those few months was my beloved and most hated pump. It was far less ferocious than my baby boy. I would pump as much as I could and we would store and use bottles to feed the hungry little man. When he woke up through the night, I would pump and Jason would make him a bottle of pumped breast milk. Thank you, sweetie. You helped out...a lot! After a few days of pumping, I would let him try again. It would start out pain free and the next feeding would sting a little and the one after that...Oh my ever loving shit. This sucks, you suck (my boobs, not my boy...well, he sucked too but in a more literal sense.) I remember doing the sideways feed in the middle of the night, which seems to be the easiest when you are slit-eyed and sleep deprived, and scissor kicking my legs and crying in pain with Jason sitting in bed next to me, useless, wondering what he could do. I slathered Lanolin and salty tears on my nipples while Beckett returned to my milk from the bottle. Discouraging, at best. Of course everyone had their advice. And by everyone I mean my mother. "You should go see your doctor. You probably have mastitis, like you did the last time. My friend told me that your baby shouldn't be sucking for longer than five minutes on each side. She said you're probably letting him suck on an empty breast. That's what is wrong. I met someone at the shop today. They said there is a breastfeeding specialist in our neighborhood. I've already placed the call for you. You know, if you feed him with the bottle too much he's never going to want to breastfeed, regardless of whether it hurts or not. Does it really hurt that bad?" Holy shit mom, I would have never had any of these problems had I only talked to you first, The Official Breastfeeding Guru. Remind me, the next time, and we can avoid this whole ordeal. Also, remind me to give you some boundaries of who the WHITNEY'S BOOBS conversation can and cannot happen with. Lord woman...keep it to a maximum of say, 13 of your closest Vera Bradley carrying buddies instead of 1300. Thank you.

Anyway, Baby Boy and I carried on and pushed through, pumping and crying and so on. I remembered the helpful and oh-so-encouraging advice that I got from my girl's breastfeeding days. Continue to nurse to six weeks, then decide. That advice is truly golden because all the breastfeeding kinks must just find a way to work themselves out by that totally random time frame. At six weeks I was pain free and breastfeeding while vacuuming and reading Vogue. I know you can't help but get a visual, let me tell you...it was H.O.T.

Well, now we are at six months of breastfeeding and again, my body can't even attempt to keep up. My little man is a Big Man and he is totally over the boob. He needs more so we are all happily moving on to formula and mushy avocado. I know he needs it and my body can't provide for him any longer but I'm having some major mixed emotions. As of right now, we are thinking that this baby is most definitely our last. I know, I know this might change but won't it be sad if I never again get to have a little one cradled in my arms, slowly falling asleep as he eats. Having to wake them up for just a few more sucks and then, nod of again. Seeing they're sleepy little eyes roll back and flutter before completely closing. Knowing, just knowing that someone is completely dependent on me for one moment in time.

Though it was a struggle, I've had that moment in time and I guess my children will grow to be dependent on me in other ways...but, never in that totally basic sense. I never thought I would, but I am having trouble turning my back on these days. Having the ability to breastfeed both of my children, provide them with nutrition and a strong immune system was most definitely a gift. Though I'm having trouble letting go, I am thankful for the time we had together. We played a great game. We made a great team...both of you. It was not without struggles but we made it and I did the best I could for you. I will never forget it.

Oatmeal Cookies with Apricot and Pistachio

2009-05-24T06:17:00.000-07:00

I know my camera is shitty, please forgive.

Well, friends...first, I have a bit of mommy joy to share with you and then we'll move on to the recipe.

1) My baby got his first tooth. Lower right side of his little red gums there is a tiny bit of pearly white sticking through and it is adorable. One morning I woke up and both of my kids are out of infancy. One is well on her way into being a toddler (2 in July) and the other is 6 months old. When did this happen? If you broke into my house and stole my time, I would like it back if you feel like turning yourself in. I won't press charges...I'll just relax and press rewind.

2) Right now is my absolute favorite time. Not only because it is 8:34 am on a Sunday morning. But, because the little one got up early around 7:30 am and decided he was not really ready for the day, as he usually does. He had his morning eats and returned to the Land of Nod (sleep, not the store.) The little girl has decided she wants to sleep in on this lovely Sunday morning despite the fact that some P.O.S. is jack hammering the street in front of our house. So, what does that leave mommy with...coffee and quiet. Two of my favorite things. Oh, and Jason is still sleeping too which is FINE by me.

On to the COOKIES.

Cookies are one of m favorite things to bake. I adore them for many a reason. One being that they're convenient for packing in a picnic, taking on walk,or eating on the spot sans the burden of a plate and fork. My daughter loves them. She love to watch them rise and expand in the oven, changing shape and taking character. Cookies make excellent hostess gifts or gifts to people who have done you a favor. They make excellent holiday treats and the packaging options are endless. The Cookie is my friend. Especially when the little dough balls turn into to something as tasty as the ones below.

Not too long ago, I made these Oatmeal Raisin Cookies and though they were not at all what I expected I was completely enamored with their taste and texture. After spending many years being on the consuming end of baking only I had met many Oatmeal Raisin Cookies that I would not call back after a one night stand. Cold, I know! The dry, flavorless dough that would often break instead of crumble or tear left me wanting a large glass of milk instead of more. Where was the hearty flavor of oatmeal? I see the little flaky discs but failed to taste what they contributed to the cookie. After many years of disappointment, I just plainly decided that this cookie variety was not for me. That is until I met the Chewy Oatmeal Raisin Cookie linked above. I vowed to no longer discriminate against baked goods that contain oatmeal and its a good thing I was so forgiving. Because, I found this winner on the oh-so-talented Orangette's website. If you notice that I often use her recipes its because I have never met one that I didn't like...especially of the baked variety. She is a genius in the department of bread, cookies, cakes and pies. Genius, I tell you!!!

So, these cookies flattened out on the parchment paper and there were spots that were almost transparent when you held them up to a window...not that I tried this, eh?!?! Hole-y or, just holy...because they're that good. The edges caramelize because of the high brown sugar content and the chew is clost to that of candy. The apricots are chewy and tangy, as apricots always are. And, the pistachios are not obvious but when you bite into a little bit of delightful crunch, you will not doubt be pleased. When you're mixing the cookies up the dough (almost batter) is very runny but keep going...you're haven't forgotten a whole cup of flour.

I think that's what makes them melt in the oven and spread out to form thin chewy discs of heaven. I used roasted, salted pistachios and reduced the salt just a tad and they were perfect. Make them - now - seriously - go get you butter out, throw in a load of laundry, let the butter soften slightly and get to work. You and your family will be happy you did. Happy baking lovelies.

P.S. Lots of love to those we've lost on this memorial day weekend.

prenatal vitamins: PART 1

2009-05-22T11:17:00.000-07:00

I have spent the past three years on prenatal vitamins. I found out that I was pregnant with my first (holy shit, it still freaks me out that there is a first AND a second) in November of 2007. She was a surprise to my husband and me but that story will be a different post for a different day. She was born on July 30, 2007 and we fell in love with her instantly. That also could be a different post for a different day. I had a excessive laundry list of problems with breastfeeding but I had my mind set on it. I'm not sure what made me feel so strongly about wanting to breastfeed but it was something I was NOT willing to give up on. Maybe it was that my mother did it and look how fabulous her offspring are (ha). She didn't want to latch on when the nurses wrapped her up and lay her on my chest. I tried every position...football shmootball, nothing worked. Oh, it was discouraging. I thought your kids weren't supposed to reject you until they were teenagers and mine was rejecting me when she was mere moments old. I had the hospital nursery take her for one night and requested she not have a pacifier and not have a bottle. "Please just bring her to me when she gets hungry." They seemed to get it, but they didn't. She came back in the morning plugged up with a pacifier and having finished 3 bottles during the span of the overnight. UGH, I felt like I had take giant steps backwards. We tried nursing her every twenty minutes or so. The lactation specialist told me I had inverted nipples. I turned Jason as if to say, "You don't think there's anything wrong with my nipples, do you? You've been hiding the fact that my nipples were weirdly irregular and backwards since we met? You bastard." It turns out he didn't think there was anything wrong with them but my little girl had a different opinion. So, they gave me this odd contraption called a nipple shield. If you've never seen one it sort of looks like a clear plastic UFO with holes in the top. Its designed to be placed comfortably (yeah right) atop the nipple and suction it when the baby sucks through the holes. Jason would spend 20 minutes dipping the shield in cold water, turning it inside out and then suctioning it to my boob. It was like a love scene out of a Hugh Grant movie...flawless (my ass). Keep in mind the baby was cring this whole time, can you hear her? Can you see him? It was a disaster. It never stuck and Jason felt like an official Nipple Shield Failure of the highest degree.

After alot of practice and the discovery that all the technique of the water dipping etc was totally not necessary, we got the hang of it and Baby Girl got fed. I started to question my motivation though. She was sucking through this unnatural apparatus and that was one of the reason I had ruled out bottles in the beginning anyway. I thought nursing was supposed to be so natural and her we were not even skin to skin. Not to mention the inconvenience of it all. We would leave the house without the all important nipple shield and have to drive back to the house in order to feed my BREASTFEEDING daughter. So, now both reasons (doing what was natural and convenience) I has come to breastfeeding were gone. I thought my body was physically rejecting being a mother and I started to doubt my choices. "see, I wasn't cut out for this," I would complain to Jason. He always had something comforting to say but it never made me feel any more confident. He was the one changing diapers and doing little tickle games with our new baby. I mostly pouted in the corner scared I would break her. I knew I loved her but could I ever learn to take care of her and give her everything she needed? In the following weeks I cried as I fed her from my plastic covered cracked nipples. I cried and cried and cried. In all the books I read pre-baby there were wonderful photos of mothers cradling their babies to their breast, looking down at them with a peaceful, loving and pain-free smile. I wanted that picture. I didn't want the tears or the pain or her dissatisfied cries. I wanted, instead someone to be cradling me, telling me everything was going to be alright. The pain turned out to be mastitis and thrush. When I was diagnosed with these infections they told me the baby should be treated because she might have thrush as well, in her mouth. I cried some more. Now, I had given my brand new healthy baby girl a sickness. My sick body had made her well body, sick. We both took the antibiotics and I, someone who has never had an allergic reaction barring a rash I got from amoxil at age 6, was allergic to these antibiotics. They made my skin crawl and made me feel even more crazy than I think I was. Because now, I was wondering why my whole body itched and why I couldn't sleep or sit still. It was horrifying.

Needless to say I got off the antibiotics and received some of the most helpful advice when it come to breastfeeding. Finally, useful, helpful, real advice from a woman whom I respect and admire. She told me to just keep at it for six weeks. After six weeks she suggested that I reassess the situation and give it up if I was still in so much agony. It was PERFECT. I had a time frame. A time to which I could push myself towards but all the while knowing there would be relief if I made it there. I don't know why I didn't just give up at the beginning but I had this feeling that this was best for my daughter and that's what I strive for. After hours of Internet research and countless lactation specialist home visits and La Leche League advice it turns out that this woman's advice was all I needed to turn my attitude around. As we neared the six weeks mark, my daughter's jaws got stronger, her suction improved, my nipples slowly healed, and the pain subsided.

One day, I sat down in a chair with my baby, yanked down my shirt and she ferociously gulped and stopped and gulped and stopped with a perfect rhythm. Jason walked in and said, "well, we're at six weeks...should I go buy formula?" We still didn't look like the pictures in the nursing brochures but we were just perfect. And it only took six very short weeks.

What have your breastfeeding experiences been like? Good or Bad? Love or Hate? How long did you last?

This is her at about 11 months. And, though we had quit breastfeeding and she had fallen hard for avocados...I still think we made a great team!

i'm honing...

2009-05-21T11:17:00.000-07:00

So, I've realized this blog is a little vague. And to me, vague is generally a bad thing. I mean I don't want it to be a stiflingly structured place to browse. Rather, I would like it to be a sweet little corner of the world where I can stow away my thoughts and ideas; plans and memories. Right now, it is none of these things. I started it in order to check items off an unwritten list...obviously a bad idea considering none of the items on said list have been completed.

Dear readers or lack there of, we have come to a crossroads. What to make out of this lovely blog place thingy??? I have been mega inspired by a place called www.girlsgonechild.net and I do so love how she has documented so many events as her children grow. But many other mommy bloggers have inspired me as well. Obviously, they are much more versed at this blogging thing because as you can see I can't make my spot in the blogosphere look cool if my life depended on it. WTF, indeed?? On the other end of the spectrum there is this site that I check on a bidaily basis. Then, I refer to this site on a (at least) weekly basis. They say that your 20s are for figuring out who you are and I clearly have not decided. But, there are two things I love more than (or at least almost as much as) mi esposo and they are my babies and the things that come out of my oven on an almost nightly basis. Baking and babies.

Here's what I envision:

Me: blogging on a nightly frequency. One night's musings will be about the confectional delight of the evening. The other night will be dedicated to some wild mommy news, of which there is plenty.

You: reading on a nightly frequency and posting clever little comments that keep me motivated and smiling.

Sound good? I'm glad we had this chat. We will now commence in this fashion.

Thank you and goodnight!

Now, for my first attempt at a picture....eeeeeeek! If it shows up: meet my little girl at 22 months. She had just finished dinner and had spaghetti all over her shirt. Shirts are totally overrated anyway..."playing" basketball in the alley, now that is important! (okay, so it ended up at the top...and i don't know how to move it. but, its up there...and she is freaking awesome!)

Have a lovely weekend.

pretty.

2009-05-01T13:19:00.000-07:00

My husband tells me I look pretty almost 5 of seven days of the week. I consider myself lucky. Not just because he compliments me but, because I'm almost convinced that, even though I haven't lost all the baby weight from No. 2, he genuinely means it. I also consider myself lucky, that I believe him to be one of the dreamiest men of all time. Sometimes I imagine myself being single again and dream up different scenarios in which we meet. At the grocery store, in a bar (which, incidentally is how we met), at a drive-in movie or a cocktail party. Even my single alter ego thinks he is irresistible. That's a very good sign, yes?

It is finally May. It is raining in the midwest right now, but it is still May. He will start to wear shorts, I love him in shorts (and sunglasses and a t-shirt). I love him (in anything).