It was the hugs.
When I decided that it was good time for Baby1 and me to take our first mother-daughter trip together, and that it would be to Seattle at the opposite end of the continental US (no, we don't do things small here) I planned out just about every step. The people we'd meet up with, and when we'd meet up with them. The Gehry and the Koolhaas that I wanted to see. A visit to the top of the quintessential Space Needle. Traveling with a little one, I almost couldn't over-plan.
I figured the trip could go one of two ways: it could go rock-star awesomely, and we'd have a fantastic time and look forward to our next trip together; or it could fall flat on its face and leave me one frustrated mother with an equally frustrated daughter stranded in a city without the ground-support familiarity of home. It was a coin toss, that call for fifty-percent chance of whatever the hell on this expedition.
The day we arrived, it was raining. And cold. And I led our 3-block walk to my dear friend S's flat astray in the rain. We couldn't mobilize to get out of our room until quarter of eleven the second day we were there - and not because we were dilly-dallying, but because Baby1 fell back asleep that morning and didn't wake up until mid-morning. I had forgotten that hills are a factor in the west coast, and hiking up just three blocks of 45-degree roads would prove tiring for little legs - and for grown-up legs carrying said child attached to these little legs. And we lost Baby1's hat, gloves, and Bob the toy hamster somewhere along the way.
But despite these minor setbacks, we found a clearing in the fog. Between amazing meals with good friends; getting a chance to experience a completely different cadence and spirit in our environment; watching Baby1 jam, shimmy, and shake to Crystal Method in the lobby of our hotel; and feeling connection with Baby1 in our exclusive time with each other, we found our way. And one continuous theme day after day, from friends to Baby1, were the hugs we got. We didn't get those "oh, I'll hug you but I really don't want to touch you" kind of hugs. We got the hugs that people give close friends and family. And with this invaluable gift, we felt instantly at home in Seattle.
Then, again, the left-swinging walk-the-talk air of the whole place didn't hurt either. And to boot, in the cosmopolitan surroundings of home, I wouldn't be able to find the following just walking into any ole joint in DC:
1. Truffle fries
2. An amazing prix fixe meal served by volunteers, prepared by a guest chef from a 4-star restaurant, with a crew of homeless people trained in the culinary arts by the host restaurant, and they offer vegetarian AND VEGAN options, all for $25 a head
3. 2" thick french toast with fresh-made whipped cream
4. Bags and bags of freeze-dried fruit without sulphur dioxide as one of the ingredients
5. Fruit and nut bars without sugar or ingredients I couldn't picture or pronounce
6. A tourist spot's snack bar with yogurt, fresh fruit, cheese and crackers, and fruit juices at children's eye level (sports drinks with all those unpronounceable manufactured chemicals are at the top level of the shelves, out of easy reach of the kids)
7. Above-ground travel going through a major work of architecture with the dynamicism of fluid and the colors of New Year's Eve in NYC
8. An open-air market that is a tourist draw, in the center of town
9. Huge Fuji apples, local
All in all, this was a wonderful trip. Baby1 proved to be one of the best traveling companions I could have asked for, and I will miss our morning snuggles before heading out the door for another fun adventure together. We had amazing friends that welcomed us with open arms, and makes me want to make this trek across-country more and more.
Monday, November 15, 2010
Monday, November 08, 2010
Time shift
Every year, these two points of time when we move our clocks this way and that way really drag my patience to the end of time. Between having to change all the clocks in the house; waking up and not really knowing whether the clock I'm looking at shows the new time, the old time, or whether I'm just dreaming; now having to have the kids change their time clocks; and of course finding the end of my day mired in darkness and having to deal with the usual quagmire of bad drivers now all in the same rush hour, but driving around in the dark - I find this whole daylight savings thing to be just a royal pain in the ass.
To help navigate at least a couple of these thorns in my side in this year's "fall back" night - and mind you, it's falling back and gaining an hour for only those without children, and it's still the same schedule now shifted an hour earlier for the majority of those with children - I decided we'd do movie night Saturday night, and let the kids stay up later to push their clocks forward. We've had them stay up late before particularly when we have dinners and parties, and they have, luckily, slept in the next day - but each time is a crap shoot. There's always the chance that they'll shift to keeping their schedules and wake up at their usual time, despite our late schedule the night before, and wake up just plain old cranky because they haven't gotten enough sleep. But we figured, we'd take the chance, see what happens, and enjoy a Saturday family night of movies and popcorn.
To help enhance our movie experience, I popped up some popcorn, mixed it with butter and raisins, and sprinkled on a touch of salt. One of my best friends taught me, back in college, the beauty of adding spices like tumeric and chili powder to popcorn - which I didn't do this time around, but boy, it is REALLY good! Next time...
And when Hubby and I go to a movie, it is not without a big huge Slurpee. Not having made one before, I just gave it a shot in my blender. After successfully making 4 grape slushies from just organic sweetened grape juice and ice, I'm wondering to myself - WHAT THE HELL AM I PAYING $5 FOR AT THE THEATER?! Oy. Oy veh.
Slushies
Ice (measure just enough in volume for the servings you want to make)
Flavorant (juice, soda, maybe even liquor for the grown-ups)
1. Crush ice roughly.
2. Place ice in blender, and pulverize
3. Add enough flavorant through the opening in the blender lid such that the entire mixture starts to turn and mix thoroughly and smoothly. Make sure to give the mixture a stir with a spoon to ensure evenness of the mixture, between the just-icy parts and the just-juicy parts.
4. Serve.
I couldn't believe exactly how easy it was to make this. Everyone, including Baby2, enjoyed these little treats for our movie night, and we managed to keep them up until about 11. Next morning - they slept until 8:30. We lucked out, and they shifted their clocks pretty smoothly.
To help navigate at least a couple of these thorns in my side in this year's "fall back" night - and mind you, it's falling back and gaining an hour for only those without children, and it's still the same schedule now shifted an hour earlier for the majority of those with children - I decided we'd do movie night Saturday night, and let the kids stay up later to push their clocks forward. We've had them stay up late before particularly when we have dinners and parties, and they have, luckily, slept in the next day - but each time is a crap shoot. There's always the chance that they'll shift to keeping their schedules and wake up at their usual time, despite our late schedule the night before, and wake up just plain old cranky because they haven't gotten enough sleep. But we figured, we'd take the chance, see what happens, and enjoy a Saturday family night of movies and popcorn.
To help enhance our movie experience, I popped up some popcorn, mixed it with butter and raisins, and sprinkled on a touch of salt. One of my best friends taught me, back in college, the beauty of adding spices like tumeric and chili powder to popcorn - which I didn't do this time around, but boy, it is REALLY good! Next time...
And when Hubby and I go to a movie, it is not without a big huge Slurpee. Not having made one before, I just gave it a shot in my blender. After successfully making 4 grape slushies from just organic sweetened grape juice and ice, I'm wondering to myself - WHAT THE HELL AM I PAYING $5 FOR AT THE THEATER?! Oy. Oy veh.
Slushies
Ice (measure just enough in volume for the servings you want to make)
Flavorant (juice, soda, maybe even liquor for the grown-ups)
1. Crush ice roughly.
2. Place ice in blender, and pulverize
3. Add enough flavorant through the opening in the blender lid such that the entire mixture starts to turn and mix thoroughly and smoothly. Make sure to give the mixture a stir with a spoon to ensure evenness of the mixture, between the just-icy parts and the just-juicy parts.
4. Serve.
I couldn't believe exactly how easy it was to make this. Everyone, including Baby2, enjoyed these little treats for our movie night, and we managed to keep them up until about 11. Next morning - they slept until 8:30. We lucked out, and they shifted their clocks pretty smoothly.
Thursday, September 30, 2010
Welcome October!
Two sure-shot signs that autumn is here: I see flags out for football teams, and my father shows up with moon cake. This is by far my most favorite of the seasons, even more than the light of spring as temperatures warm up. Something about the colors of the leaves, the sense of students getting back to school, and the occasional smell of smoke in the air that grows in occurrence week by week always brings warmth and recovery to my soul.
And at the end of this month, I'm looking forward to enjoying homecoming back at my good ole Penn. By far, there is no other sign that I can think of, that tells me more directly than this annual celebration, that we're heading through the heart of autumn. Hey - it makes each cheesesteak just that much more enjoyable.
So as I've basically been cooking food that we adults can eat, and then hoping that Baby2 will eat it too without just spitting it back out (Baby1 was SO much better than him at trying new foods!!). Tonight, I tried a little kale. It's admittedly not the smoothest of vegetables (remember the spinach he loved in the crespelle?), and it holds its texture even after cooking - so I knew I was taking a chance trying to feed this bit of food to Mr. Picky. But, surprise of surprises, he enjoyed it, enough so that I was even able to sneak in little snippets of raw spinach. Go figure.
So here's to a good fast (just about as long as it'll take you to boil the water and cook the pasta) recipe with these big thick green leaves.
Bowtie pasta with garlic kale
Bowtie pasta
Olive oil
Garlic cloves (I used 4, crushed and minced)
3 large leaves of kale, finely sliced
1T tomato paste
s/p
And at the end of this month, I'm looking forward to enjoying homecoming back at my good ole Penn. By far, there is no other sign that I can think of, that tells me more directly than this annual celebration, that we're heading through the heart of autumn. Hey - it makes each cheesesteak just that much more enjoyable.
So as I've basically been cooking food that we adults can eat, and then hoping that Baby2 will eat it too without just spitting it back out (Baby1 was SO much better than him at trying new foods!!). Tonight, I tried a little kale. It's admittedly not the smoothest of vegetables (remember the spinach he loved in the crespelle?), and it holds its texture even after cooking - so I knew I was taking a chance trying to feed this bit of food to Mr. Picky. But, surprise of surprises, he enjoyed it, enough so that I was even able to sneak in little snippets of raw spinach. Go figure.
So here's to a good fast (just about as long as it'll take you to boil the water and cook the pasta) recipe with these big thick green leaves.
Bowtie pasta with garlic kale
Bowtie pasta
Olive oil
Garlic cloves (I used 4, crushed and minced)
3 large leaves of kale, finely sliced
1T tomato paste
s/p
- Boil water.
- While water boils, heat up about 4T of olive oil in a shallow cover-able sauce pan, and mix with garlic cloves.
- Wash and slice your kale. No need to dry the leaves.
- As soon as garlic cloves start to give off their pungency, add sliced kale. Cover, and let steam on low heat.
- When water boils, add bowtie pasta and sea salt. Cook until just al dente, about 6 minutes.
- Mix pasta well with tomato paste and garlic kale sauce (and a bit of the cooking water from the pasta - it lends some thickening to your sauce). Season to taste with salt and freshly ground black pepper.
Friday, September 24, 2010
Crespelle
Friday nights are this dichotomy of emotions and characteristics for me, ever since I became a member of the systemic machine of which we all play some part. Friday nights, I'm excited for the weekend and more time during the day to catch up on everything from A to Z. Friday nights, I'm exhausted from the day-to-day drama of moments of the week and want nothing more than to curl up with a good book in front of a crackling fire with absolute silence around me. Friday nights I want to breathe with the freedom of infinity, but I know that I can't until dinner is ready, the kids are in bed, and I find a moment to recenter and take that breath. And yet, Friday nights, I find the fumes to burn while my mind reshifts to let the creative juices roam free.
So tonight, I found myself wondering about what to cook up for dinner, running solo with the kids this last exhausted evening before the action-packed weekend ahead. A recent recipe for crespelle (Italian for crepes) I read in a book a good friend of mine got me was the catalyst, coupled by a craving for Nutella that started the day I first tasted the despicable nectar. However, my taste buds run on the savory side of the fence, so I took the crespelle with me to the truffles, tomatoes, and spinach garden of eden. And then coupled with wonderful parmesan reggiano from Roma and a delectable bechemel sauce came a little creation so good that Baby1 took two servings and Baby2 kept pointing and even attempted picking up with his fork. And mind you - he was pointing at the spinach in this wonderful crespelle we had tonight. My fears and war with his non-vegetable and fruit eating self reached a truce this evening, and it was in this unexpected moment, one of many these days, that I found my breath.
(granted, there was enough bechamel in our dinner tonight that cows complained - but hey, I'll take my little victories however best I can)
Crespelle
1c milk (I used nonfat)
3/4c flour, sifted
2 eggs
Pinch of salt
Butter for the pan
Red: Tomato sauce (I used Rao's Marinara, for lack of homemade)
White: Bechamel sauce (I seasoned my bechamel with truffle salt), premade grated Italian 4-cheese mix, freshly grated parmesan reggiano
Green: Spinach, steamed, dried, with a pinch of sauce
Making the crepes (can be done ahead of time):
Layering the crespelle:
Start with the largest of your finished crespelle on the bottom. Now ration your tomato sauce, cheese, and bechamel to allot through all layers of crespelle, alternating between tomato sauce/cheese (some layers I used tomato sauce/parmesan, and other I used tomato sauce/4-cheese mix) and bechamel. I fit the layer of spinach in the center layer, and continued layering until I laid on the top layer of crespelle. I topped off our layered crespelle with some bechamel and some 4-cheese mix.
Broil on high for 10 minutes, about 6" from the heat source. Bake at 400 degrees for 5 minutes.
Cut into wedges and enjoy.
In case you don't know how to make bechamel - about 2T olive oil, 1T flour, and 1.5-2c milk. Roux using olive oil and flour over medium heat, taking care to not burn the flour and to maintain the light color of the roux. Add milk slowly - I usually mix about an equal volume of milk to the roux initially to start off the sauce and bring everything to a half-way temperature between the hot roux and the cold milk. Once this "starter" is well mixed, I add the remaining milk as well as a touch of salt, whisking constantly to prevent lumps from forming. Do not let the bechamel get thick for the crespelles recipe - you want to keep it light and soft, similar to sour cream. If you end up making the bechamel before you finish the crepes, undercook the bechamel knowing that as it cools, it will lose its water content and get thicker. And just give the sauce a thorough stir just before using, to make sure you don't end up with lumps.
Having made these crepes with so much ease tonight - there is reason behind the fact that the crepes pan is still on the stove tonight. I plan to make some crepes for breakfast, this time with Nutella on hand.
Buon appetito!
So tonight, I found myself wondering about what to cook up for dinner, running solo with the kids this last exhausted evening before the action-packed weekend ahead. A recent recipe for crespelle (Italian for crepes) I read in a book a good friend of mine got me was the catalyst, coupled by a craving for Nutella that started the day I first tasted the despicable nectar. However, my taste buds run on the savory side of the fence, so I took the crespelle with me to the truffles, tomatoes, and spinach garden of eden. And then coupled with wonderful parmesan reggiano from Roma and a delectable bechemel sauce came a little creation so good that Baby1 took two servings and Baby2 kept pointing and even attempted picking up with his fork. And mind you - he was pointing at the spinach in this wonderful crespelle we had tonight. My fears and war with his non-vegetable and fruit eating self reached a truce this evening, and it was in this unexpected moment, one of many these days, that I found my breath.
(granted, there was enough bechamel in our dinner tonight that cows complained - but hey, I'll take my little victories however best I can)
Crespelle
1c milk (I used nonfat)
3/4c flour, sifted
2 eggs
Pinch of salt
Butter for the pan
Red: Tomato sauce (I used Rao's Marinara, for lack of homemade)
White: Bechamel sauce (I seasoned my bechamel with truffle salt), premade grated Italian 4-cheese mix, freshly grated parmesan reggiano
Green: Spinach, steamed, dried, with a pinch of sauce
Making the crepes (can be done ahead of time):
- Starting with milk in a large bowl, add the flour a little at a time, whisking to smooth our any lumps.
- Add the two eggs, whisking after each addition to make sure the batter is smooth and consistent.
- Add the salt. Mix well.
- Heat a crepe pan (or any pan where you can use a large spatula to pick up the 6" crepes without having to go too much at an angle)
- Add a touch of butter to the pan to season it initially.
- Using a ladle, ladle onto the pan about 2T of batter. Pour the batter in the middle of the pan, and use the back of the ladle to spread the batter out to a thin and even round.
- The crepes cook really fast - be ready to flip the crepe in 30 seconds. By the time I had spread the batter out, the crepe was ready to flip. If your crepe has a crisp bottom when you turn it over, turn the heat down. It should be soft, not crispy. Additional butter on the pan can help as well.
- Stack the finished crepes on a warm plate.
Layering the crespelle:
Start with the largest of your finished crespelle on the bottom. Now ration your tomato sauce, cheese, and bechamel to allot through all layers of crespelle, alternating between tomato sauce/cheese (some layers I used tomato sauce/parmesan, and other I used tomato sauce/4-cheese mix) and bechamel. I fit the layer of spinach in the center layer, and continued layering until I laid on the top layer of crespelle. I topped off our layered crespelle with some bechamel and some 4-cheese mix.
Broil on high for 10 minutes, about 6" from the heat source. Bake at 400 degrees for 5 minutes.
Cut into wedges and enjoy.
In case you don't know how to make bechamel - about 2T olive oil, 1T flour, and 1.5-2c milk. Roux using olive oil and flour over medium heat, taking care to not burn the flour and to maintain the light color of the roux. Add milk slowly - I usually mix about an equal volume of milk to the roux initially to start off the sauce and bring everything to a half-way temperature between the hot roux and the cold milk. Once this "starter" is well mixed, I add the remaining milk as well as a touch of salt, whisking constantly to prevent lumps from forming. Do not let the bechamel get thick for the crespelles recipe - you want to keep it light and soft, similar to sour cream. If you end up making the bechamel before you finish the crepes, undercook the bechamel knowing that as it cools, it will lose its water content and get thicker. And just give the sauce a thorough stir just before using, to make sure you don't end up with lumps.
Having made these crepes with so much ease tonight - there is reason behind the fact that the crepes pan is still on the stove tonight. I plan to make some crepes for breakfast, this time with Nutella on hand.
Buon appetito!
Tuesday, August 17, 2010
Take and give
Friday the 13th, usually a lucky day for me, ended up being not so great. Someone broke into my car, and stole my iTouch out of there. Now, there are a couple of steps I took, to make life a little tougher for the thief. Should said 2007 iTouch ever have a problem, it'll be confiscated at your local Apple counter. For what it's worth, the local police have details of the theft in their records.
Thank you, in the end, iTunes registry for device serial numbers, when I was absent a record of the serial number.
That said, that's the only thing that really went all out wrong on Friday. Yesterday , on happier notes, Baby1 and I were having a conversation about pets. Here's the conversation:
Baby1: Mommy, we should have a pet. I do not like our fishies as pets.
Me: Why?
Baby1: Well... the fish... we need a pet. Not the fish. I do not like the fish. We need something different.
Me: OK, well what would you like to have?
Baby1: Um, well, we need to go to a pet store and see if there are stores, or places, where snakes are.
Me: Really? Snakes? (me getting the heeby jeebies about this prospect)
Baby1: Or, not snakes. How about... where can we find turtles?
Me: Well, sometimes you find turtles at lakes, or ponds, rivers...
Baby1: Or the ocean?
Me: Yes, there are some turtles that live in oceans.
Baby1: Can we have a sea turtle?
Me: No. Sea turtles won't be too happy living in our house.
Baby1: Why?
Me: They need the ocean. That's where they live.
Baby1: How about a shark?
Me: No, we can not keep a shark as a pet in our house.
Baby1: Or maybe a small turtle? Maybe, maybe we go to the store, and see if they have turtles that can live in our house.
Me: OK. That sounds good. Let's talk about it tonight.
Baby1: Or how about a sea turtle?
The innocence of life, the endless possibilities, stretched broadly between the shark and the sea turtle living in a 1930 bungalow. We've now tasked ourselves with finding a little pet for her, something that doesn't require that we keep a zoo as a food source or registry with the endangered species peeps.
And tonight, Baby2 made the connection, between the illustrated light fixture in "Goodnight Moon", with the one on the ceiling above his crib. Absolute amazement at these tiny little milestones.
So here's a little bit of summer joy, to share with you all. We celebrate tomatoes, and especially the little cherry ones that have come in bounty from our tiny little 2'x4' patch of a plant bed we have in our back yard. The first recipe uses these cherry tomatoes - the recipe, I can share with you in a quantity only as Baby1's appetite for these tomatoes would allow the rest of us to have. The second was my first attempt at this southern dish made famous by the movie of the same name so long ago, though it seems like it was just yesterday. Time, a drop of water in the ocean.
Summer Tomato Burst
Cherry tomatoes
Salt
Pepper
(optional - French baguette, garlic, salt, olive oil for some garlic croutons)
Halve the cherry tomatoes, and toss with salt and pepper (light on both). It's just as simple as that.
Serve with french bread, sliced and toasted, rubbed with half a garlic, drizzled with olive oil, and sprinkled lightly with salt.
Fried Green Tomatoes
Large green tomatoes, extra firm
Salt
Cayenne pepper
Oil, for deep frying
3 plastic bags
Flour, for dredging
Egg, beaten, for dredging
Panko bread crumbs
Night before serving:
1. Slice tomatoes to between 1/4" and 1/2" thickness. Saying 3/8" seems too exact.
2. Lay tomatoes out on a pan in a single layer. Sprinkle tomatoes with salt.
3. Cover, and let rest overnight.
Before serving
1. Heat up oil for deep frying.
2. Drain excess water from tomatoes. Pat dry.
3. In the three bags - have enough (1) flour; (2) egg; and (3) panko bread crumbs with salt and cayenne pepper, enough for completely dredging your tomatoes.
4. Using tongs, pick up a slice of tomato, and dredge first in the flour; then in the egg; then in the seasoned panko bread crumbs. Make sure to have a good covering of panko on the tomatoes, especially on the edges. Lay on a dry pan. Repeat with all slices.
5. Deep frying - take care, as the tomatoes may still have enough water on them to cause popping and splattering of the oil as you fry them. Deep fry the tomatoes until just golden, as many slices as will cover the surface of the pan without overcrowding.
6. Let fried tomatoes rest on a rack, and enjoy!
Thank you, in the end, iTunes registry for device serial numbers, when I was absent a record of the serial number.
That said, that's the only thing that really went all out wrong on Friday. Yesterday , on happier notes, Baby1 and I were having a conversation about pets. Here's the conversation:
Baby1: Mommy, we should have a pet. I do not like our fishies as pets.
Me: Why?
Baby1: Well... the fish... we need a pet. Not the fish. I do not like the fish. We need something different.
Me: OK, well what would you like to have?
Baby1: Um, well, we need to go to a pet store and see if there are stores, or places, where snakes are.
Me: Really? Snakes? (me getting the heeby jeebies about this prospect)
Baby1: Or, not snakes. How about... where can we find turtles?
Me: Well, sometimes you find turtles at lakes, or ponds, rivers...
Baby1: Or the ocean?
Me: Yes, there are some turtles that live in oceans.
Baby1: Can we have a sea turtle?
Me: No. Sea turtles won't be too happy living in our house.
Baby1: Why?
Me: They need the ocean. That's where they live.
Baby1: How about a shark?
Me: No, we can not keep a shark as a pet in our house.
Baby1: Or maybe a small turtle? Maybe, maybe we go to the store, and see if they have turtles that can live in our house.
Me: OK. That sounds good. Let's talk about it tonight.
Baby1: Or how about a sea turtle?
The innocence of life, the endless possibilities, stretched broadly between the shark and the sea turtle living in a 1930 bungalow. We've now tasked ourselves with finding a little pet for her, something that doesn't require that we keep a zoo as a food source or registry with the endangered species peeps.
And tonight, Baby2 made the connection, between the illustrated light fixture in "Goodnight Moon", with the one on the ceiling above his crib. Absolute amazement at these tiny little milestones.
So here's a little bit of summer joy, to share with you all. We celebrate tomatoes, and especially the little cherry ones that have come in bounty from our tiny little 2'x4' patch of a plant bed we have in our back yard. The first recipe uses these cherry tomatoes - the recipe, I can share with you in a quantity only as Baby1's appetite for these tomatoes would allow the rest of us to have. The second was my first attempt at this southern dish made famous by the movie of the same name so long ago, though it seems like it was just yesterday. Time, a drop of water in the ocean.
Summer Tomato Burst
Cherry tomatoes
Salt
Pepper
(optional - French baguette, garlic, salt, olive oil for some garlic croutons)
Halve the cherry tomatoes, and toss with salt and pepper (light on both). It's just as simple as that.
Serve with french bread, sliced and toasted, rubbed with half a garlic, drizzled with olive oil, and sprinkled lightly with salt.
Fried Green Tomatoes
Large green tomatoes, extra firm
Salt
Cayenne pepper
Oil, for deep frying
3 plastic bags
Flour, for dredging
Egg, beaten, for dredging
Panko bread crumbs
Night before serving:
1. Slice tomatoes to between 1/4" and 1/2" thickness. Saying 3/8" seems too exact.
2. Lay tomatoes out on a pan in a single layer. Sprinkle tomatoes with salt.
3. Cover, and let rest overnight.
Before serving
1. Heat up oil for deep frying.
2. Drain excess water from tomatoes. Pat dry.
3. In the three bags - have enough (1) flour; (2) egg; and (3) panko bread crumbs with salt and cayenne pepper, enough for completely dredging your tomatoes.
4. Using tongs, pick up a slice of tomato, and dredge first in the flour; then in the egg; then in the seasoned panko bread crumbs. Make sure to have a good covering of panko on the tomatoes, especially on the edges. Lay on a dry pan. Repeat with all slices.
5. Deep frying - take care, as the tomatoes may still have enough water on them to cause popping and splattering of the oil as you fry them. Deep fry the tomatoes until just golden, as many slices as will cover the surface of the pan without overcrowding.
6. Let fried tomatoes rest on a rack, and enjoy!
Sunday, July 25, 2010
The mother's prayer
Grant me the patience,
To not let our house turn into a romper room,
To not completely lose it when Baby2 breaks glass after glass because he's learned the fine art of distraction, and is strong enough to hold a door open,
To roll up the toilet paper roll every morning because it's the new Baby2 morning routine to unravel the entire roll ,
To repeat myself so many times that I forget how to put a sentence together,
To take the deep breath when Baby1 has tumbled an entire display of toilet paper despite my repeated requests that, no, we really do not need toilet paper at this time.
Grant me this patience.
Grant me the energy
To cook dinner while still in my work clothing after a full day's work,
To read stories to the children after dinner
Without falling asleep after the first page,
To get that broken glass swept up
Before Baby2 decides he'd like to touch that shiny shard of what it was he just broke
While my 2nd attempt on a 5 minute hollandaise turns into (yet again) scrambled eggs,
To be able to take time to talk with Hubby each day,
And to be able to take some time to take care of myself so I can finally kick this 4-week-long sinus infection,
Then to wake again the next day and repeat the whole routine
But not let it become just routine.
Grant me this energy.
Grant me the perseverance,
To be able to stay ahead of these kids to guide them along a path of darkness,
To not lose sight of the parent I would like to be to my children
And equally not lose sight of who I was before I became a mother,
To be able to allow them to make their mistakes and learn from them,
To not turn into the epitome of the front page of "Child Protective Services Digest, Issue #875".
Grant me this perseverance.
Grant me the soft soul
When Baby1 has decided that she'd kick me or ram a toy forklift into my Achilles,
When Baby2 has decided it would be great fun to hit my arm so that the food goes flying off the spoon,
When Baby1 has taken a metal toy car and notched our 40-year-old credenza
When Baby2 has thrown up all over the car, during our 5-hour drive from Philly.
Grant me this soft soul.
Grant me the wisdom,
So that I can have the energy and the patience
To teach and to guide,
So that they learn the dangers of those tiny shards of glass that pierce my feet
Without having to experience that pain themselves,
So that they gain the soft soul
To see the good in everyone
To be able to see the empathy that emanates from a n'er 1-year-old in the middle of the shower as he hugs and speaks little sounds of apologies,
So that they show the perseverance
To become good people themselves.
Grant me this wisdom.
I've had quite the long day, with both Baby1 and Baby2 . And with two snuffly noses, it will be quite the long night. That said, however, I did have the unique experience of transporting 48 homemade and hand-decorated cupcakes yesterday from my kitchen to a party, and I now know the reality of cake transport: I drove like a granny and took the turns with more care than when we first brought Baby1 home. The cupcakes came out wonderful, and they're from a recipe that I've been using for a while now. The buttercream frosting held up even through 100+ degrees outside.
A couple of hints: when baking cakes, make sure all ingredients are at room temperature. When serving the frosting in high-heat environments: chill the cupcakes for at least 45 minutes before exposure, and the buttercream won't lose its cool (or shape) in the heat and humidity.
Cupcakes (makes 24)
2.75c cake flour
2.5t baking powder
.5t salt
.75c (1.5 sticks) butter at room temperature
1.5c sugar
4 large eggs
Zest of 1 lemon
1t vanilla extract
1c whole milk
1. Preheat oven to 350. Line 2 12-cupcake pans with paper cups (or parchment - that works too).
2. Mix dry ingredients together well - I use a ziplock bag to do the mixing (just shake the bag!).
3. In a standing mixer, cream butter and sugar until light and fluffy.
4. Add 1 egg at a time into the butter/sugar mixture, mixing well after each incorporation.
5. Add vanilla into the wet mix.
6. Alternately add the dry mix and the milk to the butter mixture, starting with the dry ingredients, about 4 portions each.
7. Bake approximately 25 minutes, until risen and just set.
8. When done, let cool on a rack before decorating.
This recipe can be altered - you can add food coloring to color the cake, but do not exceed 1t food coloring. You can also substitute cocoa powder for part of the flour (try half) to make chocolate cupcakes, but increase the sugar to 2c.
Buttercream frosting (enough to frost 48 cupcakes with a 1/2" piping nozzle)
1c (2 sticks) butter, at room temperature
2 lb (2 boxes) confectioner's sugar
1/2c whipping cream
1/2t vanilla extract
1. In a standing mixer, cream the butter until light and fluffy.
2. Add confectioner's sugar slowly into the butter, making sure it is fully incorporated after each addition before adding more. The mix will be quite dry.
3. Add whipping cream and vanilla slowly, with the mixer on low speed.
4. Once cream and vanilla are incorporated, increase speed to high. The frosting should be quite fluffy and light.
You can add flavorants into this frosting. I took this recipe of frosting, and divided it up into 3 portions. The first, I left plain vanilla. To the second portion, I added orange zest and mint (my favorite). To the third, I added some red food coloring, strawberries, basil, and cracked black pepper. Add flavors to your heart's experimental desire - just be sure, if you add fruits or acidic items, that you fold the additives into the frosting carefully and not whip it up too much. Too much movement, and you run the risk of curdling the frosting.
The cupcakes were a big hit, and Baby1 can't get enough of them. And after the trip yesterday with my 48 little friends, I no longer laugh at those commercials featuring the careful driver with the wedding cake in the back of the car.
To not let our house turn into a romper room,
To not completely lose it when Baby2 breaks glass after glass because he's learned the fine art of distraction, and is strong enough to hold a door open,
To roll up the toilet paper roll every morning because it's the new Baby2 morning routine to unravel the entire roll ,
To repeat myself so many times that I forget how to put a sentence together,
To take the deep breath when Baby1 has tumbled an entire display of toilet paper despite my repeated requests that, no, we really do not need toilet paper at this time.
Grant me this patience.
Grant me the energy
To cook dinner while still in my work clothing after a full day's work,
To read stories to the children after dinner
Without falling asleep after the first page,
To get that broken glass swept up
Before Baby2 decides he'd like to touch that shiny shard of what it was he just broke
While my 2nd attempt on a 5 minute hollandaise turns into (yet again) scrambled eggs,
To be able to take time to talk with Hubby each day,
And to be able to take some time to take care of myself so I can finally kick this 4-week-long sinus infection,
Then to wake again the next day and repeat the whole routine
But not let it become just routine.
Grant me this energy.
Grant me the perseverance,
To be able to stay ahead of these kids to guide them along a path of darkness,
To not lose sight of the parent I would like to be to my children
And equally not lose sight of who I was before I became a mother,
To be able to allow them to make their mistakes and learn from them,
To not turn into the epitome of the front page of "Child Protective Services Digest, Issue #875".
Grant me this perseverance.
Grant me the soft soul
When Baby1 has decided that she'd kick me or ram a toy forklift into my Achilles,
When Baby2 has decided it would be great fun to hit my arm so that the food goes flying off the spoon,
When Baby1 has taken a metal toy car and notched our 40-year-old credenza
When Baby2 has thrown up all over the car, during our 5-hour drive from Philly.
Grant me this soft soul.
Grant me the wisdom,
So that I can have the energy and the patience
To teach and to guide,
So that they learn the dangers of those tiny shards of glass that pierce my feet
Without having to experience that pain themselves,
So that they gain the soft soul
To see the good in everyone
To be able to see the empathy that emanates from a n'er 1-year-old in the middle of the shower as he hugs and speaks little sounds of apologies,
So that they show the perseverance
To become good people themselves.
Grant me this wisdom.
I've had quite the long day, with both Baby1 and Baby2 . And with two snuffly noses, it will be quite the long night. That said, however, I did have the unique experience of transporting 48 homemade and hand-decorated cupcakes yesterday from my kitchen to a party, and I now know the reality of cake transport: I drove like a granny and took the turns with more care than when we first brought Baby1 home. The cupcakes came out wonderful, and they're from a recipe that I've been using for a while now. The buttercream frosting held up even through 100+ degrees outside.
A couple of hints: when baking cakes, make sure all ingredients are at room temperature. When serving the frosting in high-heat environments: chill the cupcakes for at least 45 minutes before exposure, and the buttercream won't lose its cool (or shape) in the heat and humidity.
Cupcakes (makes 24)
2.75c cake flour
2.5t baking powder
.5t salt
.75c (1.5 sticks) butter at room temperature
1.5c sugar
4 large eggs
Zest of 1 lemon
1t vanilla extract
1c whole milk
1. Preheat oven to 350. Line 2 12-cupcake pans with paper cups (or parchment - that works too).
2. Mix dry ingredients together well - I use a ziplock bag to do the mixing (just shake the bag!).
3. In a standing mixer, cream butter and sugar until light and fluffy.
4. Add 1 egg at a time into the butter/sugar mixture, mixing well after each incorporation.
5. Add vanilla into the wet mix.
6. Alternately add the dry mix and the milk to the butter mixture, starting with the dry ingredients, about 4 portions each.
7. Bake approximately 25 minutes, until risen and just set.
8. When done, let cool on a rack before decorating.
This recipe can be altered - you can add food coloring to color the cake, but do not exceed 1t food coloring. You can also substitute cocoa powder for part of the flour (try half) to make chocolate cupcakes, but increase the sugar to 2c.
Buttercream frosting (enough to frost 48 cupcakes with a 1/2" piping nozzle)
1c (2 sticks) butter, at room temperature
2 lb (2 boxes) confectioner's sugar
1/2c whipping cream
1/2t vanilla extract
1. In a standing mixer, cream the butter until light and fluffy.
2. Add confectioner's sugar slowly into the butter, making sure it is fully incorporated after each addition before adding more. The mix will be quite dry.
3. Add whipping cream and vanilla slowly, with the mixer on low speed.
4. Once cream and vanilla are incorporated, increase speed to high. The frosting should be quite fluffy and light.
You can add flavorants into this frosting. I took this recipe of frosting, and divided it up into 3 portions. The first, I left plain vanilla. To the second portion, I added orange zest and mint (my favorite). To the third, I added some red food coloring, strawberries, basil, and cracked black pepper. Add flavors to your heart's experimental desire - just be sure, if you add fruits or acidic items, that you fold the additives into the frosting carefully and not whip it up too much. Too much movement, and you run the risk of curdling the frosting.
The cupcakes were a big hit, and Baby1 can't get enough of them. And after the trip yesterday with my 48 little friends, I no longer laugh at those commercials featuring the careful driver with the wedding cake in the back of the car.
Friday, July 09, 2010
That sweet, soft, summer heat.
Congress took off in August for a reason, and somehow that season of recess has backspaced into July. It's hot outside. It's sticky. It's making you really want to be just 6 again and jump into a pool or pull out the sprinkler and put on those big bug-eye sunglasses just so you can hop around in the water to cool yourself off. We knew it was bad when our cold water came out lukewarm.
It's weather like this, that really makes me not want to eat. Drink a ton of liquids, yes, but not eat. The most I think I can manage these days is a simple salad - which, while light, is not the worst thing for this preggobelly that I've not been able to shed, even after Baby2 turned 1. So while I've been munching away on salad, the pants have slowly gotten looser. And hope is turning on a light, at least along the way in the euphemistic tunnel.
So enjoy a salad as summer hits your neck of the woods. And here's a couple of easy dressings to enjoy - so that you don't spit out the lettuce on the floor and go "bppppppttthhh" at it the way Baby1 reacted to her first taste of undressed lettuce.
All those nooks and crannies - lettuce needs some clothing to be proper for serving.
All of the following formulas have the same execution: mix all ingredients together in a bowl, and whisk until thoroughly emulsified. And they all require the same type of olive oil: the type that you would be perfectly happy to drink without any enhancing consumable.
Caesar
1 egg yolk
olive oil equal to about 2x the volume of egg yolk
anchovy oil equal to about the volume of egg yolk
squeeze of 1/2 lemon
salt
pepper
1/2 clove garlic, crushed and finely minced
anchovies, finely chopped
parmigiano reggiano, freshly grated (no, not the stuff in the bottle)
(optional twists - pinch of dry parsley, some citrus zest, pinch of cloves)
Vinaigrette
2 parts olive oil
1/2 part vinegar
pinch of herbs (parsley, rosemary, chervil, cilantro - the sky's the limit for experimentation)
crushed clove of garlic (I like elephant garlic)
tiny spoonful of mustard (enough to create emulsion)
C'mon, it doesn't get simpler than this - put down those mixes and store-bought bottles already
olive oil
squeeze of lemon
pinch of salt (prefer kosher)
fresh grind of peppercorns (your choice)
It's weather like this, that really makes me not want to eat. Drink a ton of liquids, yes, but not eat. The most I think I can manage these days is a simple salad - which, while light, is not the worst thing for this preggobelly that I've not been able to shed, even after Baby2 turned 1. So while I've been munching away on salad, the pants have slowly gotten looser. And hope is turning on a light, at least along the way in the euphemistic tunnel.
So enjoy a salad as summer hits your neck of the woods. And here's a couple of easy dressings to enjoy - so that you don't spit out the lettuce on the floor and go "bppppppttthhh" at it the way Baby1 reacted to her first taste of undressed lettuce.
All those nooks and crannies - lettuce needs some clothing to be proper for serving.
All of the following formulas have the same execution: mix all ingredients together in a bowl, and whisk until thoroughly emulsified. And they all require the same type of olive oil: the type that you would be perfectly happy to drink without any enhancing consumable.
Caesar
1 egg yolk
olive oil equal to about 2x the volume of egg yolk
anchovy oil equal to about the volume of egg yolk
squeeze of 1/2 lemon
salt
pepper
1/2 clove garlic, crushed and finely minced
anchovies, finely chopped
parmigiano reggiano, freshly grated (no, not the stuff in the bottle)
(optional twists - pinch of dry parsley, some citrus zest, pinch of cloves)
Vinaigrette
2 parts olive oil
1/2 part vinegar
pinch of herbs (parsley, rosemary, chervil, cilantro - the sky's the limit for experimentation)
crushed clove of garlic (I like elephant garlic)
tiny spoonful of mustard (enough to create emulsion)
C'mon, it doesn't get simpler than this - put down those mixes and store-bought bottles already
olive oil
squeeze of lemon
pinch of salt (prefer kosher)
fresh grind of peppercorns (your choice)
Tuesday, June 29, 2010
Growth and simplicity
Baby1 found her first self-selected pet this evening. She found him on our countertop, and, with her pie-pupiled eyes pasted close to the countertop, she whispered, "Mommy, what is this?" He comes with six legs and a gray-green body. He measures about 3/8" long, about 1/16" wide, and about 3/16" tall. She wanted to keep him.
She named him Sia. He is a grasshopper. And this evening, when it was time for her to go to bed, she insisted that we also lower the lights in our room so that Sia could also sleep.
My little girl can be so frustrating at times, and at other times... words escape my efforts to describe what an amazing person she's becoming. From giving kisses to Baby2, to explaining to me the intricacies of the world, to letting me know that I really do need the yogurt she just picked out at the supermarket and what a grasshopper needs for bed - she is all in all, pure joy.
Now, mind you, she did share with me that she thinks Sia was making a poop, and that perhaps I could make some teeny tiny diapers just for him. Ahh, no. I draw the line there. My sewing machine needle is too big to make a proper diaper for this little guy.
So to celebrate this new little member of our family, I share a recipe that she and I enjoyed very recently - both making and eating. Perfectly timed for these hot sticky summer months, and easy to share the process of creating these treats with a little one. Sweet, yummy, sugar free. Ready in a couple of hours.
Watermelon Popsicles
Popsicle molds or paper cups with popsicle sticks
Watermelon, carved (enough to fill the molds or as many cups as you'd like to fill)
She named him Sia. He is a grasshopper. And this evening, when it was time for her to go to bed, she insisted that we also lower the lights in our room so that Sia could also sleep.
My little girl can be so frustrating at times, and at other times... words escape my efforts to describe what an amazing person she's becoming. From giving kisses to Baby2, to explaining to me the intricacies of the world, to letting me know that I really do need the yogurt she just picked out at the supermarket and what a grasshopper needs for bed - she is all in all, pure joy.
Now, mind you, she did share with me that she thinks Sia was making a poop, and that perhaps I could make some teeny tiny diapers just for him. Ahh, no. I draw the line there. My sewing machine needle is too big to make a proper diaper for this little guy.
So to celebrate this new little member of our family, I share a recipe that she and I enjoyed very recently - both making and eating. Perfectly timed for these hot sticky summer months, and easy to share the process of creating these treats with a little one. Sweet, yummy, sugar free. Ready in a couple of hours.
Watermelon Popsicles
Popsicle molds or paper cups with popsicle sticks
Watermelon, carved (enough to fill the molds or as many cups as you'd like to fill)
- Mash up the watermelon in a bowl. Make sure to to leave some of the flesh intact.
- Pour watermelon mash into popsicle molds or cups to 3/4 full. Assemble with accessory holding sticks or popsicle sticks (use tape to keep them from sliding all over the place while the popsicles freeze).
- Freeze until solid.
Sunday, May 09, 2010
Fill of the void
How quickly our lives turn the page.
Just last week, having had a week of recharge in Puerto Rico with family, and having enjoying a celebration of the crossing of Hubby's 40th with close friends, we come to a screeching halt this weekend with news that a dear, close friend and mentor had passed. I think we're still in the depths of shock, disbelief, and sadness. I'm at an absolute loss for words.
In celebration of his life, I post my remembrance of a recipe he told me, for duck. It is one of innumerable invaluable intangibles that he had given us over the years. It reflects the simplicity and complexity that was his dichotomy.
Wherever you are - we miss you, we love you. Having known you enriched all our lives beyond any level you would ever admit.
Duck, seared and simple.
Serve with a well-selected red.
1. From self-caught duck, carve the breastmeat.
2. Season simply with salt and pepper. Let rest.
3. Bring a pan to medium heat with about 3T oil.
4. Sear duck breasts, about 3 minutes each side. Middle should still be medium to rare (rare is best).
5. Enjoy with a glass of red wine.
Just last week, having had a week of recharge in Puerto Rico with family, and having enjoying a celebration of the crossing of Hubby's 40th with close friends, we come to a screeching halt this weekend with news that a dear, close friend and mentor had passed. I think we're still in the depths of shock, disbelief, and sadness. I'm at an absolute loss for words.
In celebration of his life, I post my remembrance of a recipe he told me, for duck. It is one of innumerable invaluable intangibles that he had given us over the years. It reflects the simplicity and complexity that was his dichotomy.
Wherever you are - we miss you, we love you. Having known you enriched all our lives beyond any level you would ever admit.
Duck, seared and simple.
Serve with a well-selected red.
1. From self-caught duck, carve the breastmeat.
2. Season simply with salt and pepper. Let rest.
3. Bring a pan to medium heat with about 3T oil.
4. Sear duck breasts, about 3 minutes each side. Middle should still be medium to rare (rare is best).
5. Enjoy with a glass of red wine.
Tuesday, April 06, 2010
When in doubt, go chicken
The scene: on my own with the two kids this evening, one of whom eats the same amount as his big sister
The cast: Baby1 (now 3 years old), Baby2 (now 10 months), myself.
The situation: with 2 little ones tugging at me and running rampant, I've got to get something on the dinner table fast - but I still want to use raw materials and not go with a processed dish, pre-made concoction, or delivery.
Mutually exclusive priorities? Not necessarily.
I thought back to my college days. Two guys in my senior-year house would always go to the local megamart and buy a ton of frozen chicken breasts - and one of the best creations they made was garlic chicken. It seems easy enough, so I figured...hell, I could probably throw dinner together using the dish title's basic ingredients - and add a little twist of my own to the basic recipe. The instructions below are the actual steps I used to make this dish this evening - from frozen to cooked in about 45 minutes.
Garlic Chicken with pasta
4 garlic cloves, pulverized
Olive oil
1 chicken breast (I precut the chicken breast into 8 3/4"-thick strips)
Chicken stock
S/P to taste
Tomato paste
Mozzarella cheese
Pasta of choice (I used medium shells)
1. Set a pot of water to boil for the pasta.
2. Saute the garlic in olive oil (I used about 3T) until fragrant. Do not burn. Turn the heat to low.
3. Add 1/2" of chicken stock to bottom of pan to deglaze.
4. Add frozen chicken (mine was a frozen block) to the stock, and season top with salt and pepper. Cover pan, cook for about 20 minutes.
5. At the end of the 20 minutes of continual steaming, the block should be able to separate into the individual strips. If not - turn the block of frozen chicken over and continue steaming until the strips separate. Make sure that all pieces get equal exposure in the stock.
7. While the garlic chicken sauce cooks, cook the pasta and drain - but you want the pasta to remain hot. Time the cooking of the pasta to finish just as the sauce finishes.
8. Making sure the chicken has cooked through, season the mixture with salt and pepper to taste.
9. Combine the hot pasta with the hot chicken sauce. Add a spoonful of tomato paste. Cover the pasta/chicken/tomato paste with an abundance of shredded mozzarella cheese.
10. Stir to combine thoroughly.
The sauce, with the tomato paste, coated the pasta well. I was able to singlehandedly get dinner on the table in the total of about an hour, with several moments of playtime with the kids interspersed between the cooking/steaming/boiling processes going on in the kitchen. If I had more time, I would have added vegetables to the chicken mixture for a better balance, or add a squeeze of lemon to the chicken sauce. Either way, this dish was a winner this evening: both kids loved it, I thoroughly enjoyed it, and even Hubby is enjoying his second helping of the dish - and he didn't even want to heat it up.
The cast: Baby1 (now 3 years old), Baby2 (now 10 months), myself.
The situation: with 2 little ones tugging at me and running rampant, I've got to get something on the dinner table fast - but I still want to use raw materials and not go with a processed dish, pre-made concoction, or delivery.
Mutually exclusive priorities? Not necessarily.
I thought back to my college days. Two guys in my senior-year house would always go to the local megamart and buy a ton of frozen chicken breasts - and one of the best creations they made was garlic chicken. It seems easy enough, so I figured...hell, I could probably throw dinner together using the dish title's basic ingredients - and add a little twist of my own to the basic recipe. The instructions below are the actual steps I used to make this dish this evening - from frozen to cooked in about 45 minutes.
Garlic Chicken with pasta
4 garlic cloves, pulverized
Olive oil
1 chicken breast (I precut the chicken breast into 8 3/4"-thick strips)
Chicken stock
S/P to taste
Tomato paste
Mozzarella cheese
Pasta of choice (I used medium shells)
1. Set a pot of water to boil for the pasta.
2. Saute the garlic in olive oil (I used about 3T) until fragrant. Do not burn. Turn the heat to low.
3. Add 1/2" of chicken stock to bottom of pan to deglaze.
4. Add frozen chicken (mine was a frozen block) to the stock, and season top with salt and pepper. Cover pan, cook for about 20 minutes.
5. At the end of the 20 minutes of continual steaming, the block should be able to separate into the individual strips. If not - turn the block of frozen chicken over and continue steaming until the strips separate. Make sure that all pieces get equal exposure in the stock.
7. While the garlic chicken sauce cooks, cook the pasta and drain - but you want the pasta to remain hot. Time the cooking of the pasta to finish just as the sauce finishes.
8. Making sure the chicken has cooked through, season the mixture with salt and pepper to taste.
9. Combine the hot pasta with the hot chicken sauce. Add a spoonful of tomato paste. Cover the pasta/chicken/tomato paste with an abundance of shredded mozzarella cheese.
10. Stir to combine thoroughly.
The sauce, with the tomato paste, coated the pasta well. I was able to singlehandedly get dinner on the table in the total of about an hour, with several moments of playtime with the kids interspersed between the cooking/steaming/boiling processes going on in the kitchen. If I had more time, I would have added vegetables to the chicken mixture for a better balance, or add a squeeze of lemon to the chicken sauce. Either way, this dish was a winner this evening: both kids loved it, I thoroughly enjoyed it, and even Hubby is enjoying his second helping of the dish - and he didn't even want to heat it up.
Thursday, March 18, 2010
Cake, TV, kids. Not necessarily in that order.
When Baby2 came along, we were confronted with an "all hands on deck" kind of situation. Whereas before, Hubby and I could juggle Baby1 between the two of us so that one or the other could do something independently (i.e., cook dinner), or we were able to entertain Baby1 sufficiently without having to hold her the whole time - we were suddenly faced with the reality that one of us would typically have to hold Baby2, and the other was left to entertain Baby1 and sometimes have to help juggle with Baby2. And with Baby1 entering the heart of the T2's - needless to say, we were definitely stretched to the ends of our ability and patience.
Enter the TV. We shunned putting the TV on for her up until Baby2 came along. And suddenly we found that we had an instant babysitter when we needed a free set of hands. But after about 8 months of allowing her to watch TV for about an hour in the morning and at night (and more often than I'd like to admit, even more on the weekends), I started hitting the note of skepticism about exactly how helpful the TV was. The short-term versus long-term benefits really pushed the button of guilt in my daily dose of hindsight. Would the amount of TV she was allowed to watch (so that we could get a little peace and quiet) springboard back at us like a boomerang in the all-too-near future? Would the amount of TV stump her own curiosity for the little joys of life in favor of the instant-gratification world that we're accepting all too readily? Would the present-day babysitter TV become the microwave for a future couch potato?
All in all, these questions boiled in my mind, enough that I decided that we'd shun using the TV as a babysitter with such convenient frequency. Hubby and I brought her and Baby2 together more, and surprisingly, found that we were going back more to the life we knew before Baby2 came along than one that metamorphosed after he came along. And a month later, natural timing or not, Baby2's natural curiosity and adoration of his big sister pushed him to be able to crawl at long last. It's a process of finding balance, not outrighted abandonment of any one thing or another, so that we allow these little pipsqueaks to know about all that's out there, not only about the doors that we choose to open for them.
And in the cooking arena, my experimentation with cake continues. I've been reading up (finally!) and found that the high-protein flour (King Arthur) was altogether not appropriate for cake building. I got lower-protein flour (Gold Medal), did my 3T corn starch/1c flour dance to get cake flour, and built a pretty good crumb for Baby1's 3rd birthday cake from Cook's Illustrated's Best Recipes cookbook. And to my chagrin, reading instructions really did pay off (where's the room for my creative gene?!) when it came to making buttercream frosting.
Cake:
1 3/4c low-protein flour (remove 4T flour and substitute with 4T corn starch), sifted well
2 t baking powder
1/4 t salt
1 1/2 c sugar
2 sticks butter, cut each into 8 pieces
4 eggs
1/4c milk
2t vanilla extract (optional)
1. Butter/powder/parchment line 2 9" round cake pans. Preheat oven to 350.
2. Sift the dry ingredients together twice into a large mixing bowl (I use the standing mixer bowl).
3. Set the bowl into the mixer, and start up the mixer on low (unless you want to look like powdered donut).
4. Cut in the butter, 1 piece at a time, allowing the mixer to mix it well into the flour after each addition. Keep mixing until the mixture looks like a fine pie-crust crumb (pea- and sand-sized pieces, flour adequately covered by butter).
5. In the mean time, mix the wet ingredients together in a measuring cup.
6. With the butter/flour mixture stirring in the mixer, slowly pour about 1c of the wet ingredients into the dry. Blend ingredients until smooth, then turn mixer to medium-high and beat until light and fluffy. Add remainder of wet ingredients in a slow steady stream (and preferably along the edge of your bowl, unless you want to look like an uncooked powdered donut). Mix on med-high until thoroughly combined.
7. Divide batter into the two prepared pans.
8. Bake 20-25 minutes, and let cool on a wire rack at least 10 minutes before running a thin knife along the edge to extract the cake.
Buttercream Frosting
4 large eggs
pinch of salt
1c sugar
1 pound butter (yes, that's right - 4 sticks), with each stick cut into 8 pieces
1. Start up a double boiler (a pot of water boiling water under a bowl large enough (I used a standing mixer bowl) to be able to cover fully the opening of the water pot).
2. Combine all ingredients with the exception of the butter in the top of the double boiler. Make sure the top bowl doesn't touch the water.
3. Whisk gently but constantly, and beat the mixture until foamy and registers 160 degrees.
4. Beat the egg mixture at medium-high in the standing mixer until light and airy, and cooled to room temperature.
5. Reduce the speed to medium, and add the butter one piece at a time into the mix, mixing well after each addition.
6. Once all the butter is added, increase the speed of the mixer to high and beat until the frosting is light and fluffy.
We used beet-juice food coloring to make the frosting pink. This recipe of frosting was enough to cover 24 mini cupcakes (same as recipe above) as well as frost and fill a 2-layer cake (the recipe above). And, both recipes yielded a quite-happy Baby1 in the hour when she turned 3.
Enter the TV. We shunned putting the TV on for her up until Baby2 came along. And suddenly we found that we had an instant babysitter when we needed a free set of hands. But after about 8 months of allowing her to watch TV for about an hour in the morning and at night (and more often than I'd like to admit, even more on the weekends), I started hitting the note of skepticism about exactly how helpful the TV was. The short-term versus long-term benefits really pushed the button of guilt in my daily dose of hindsight. Would the amount of TV she was allowed to watch (so that we could get a little peace and quiet) springboard back at us like a boomerang in the all-too-near future? Would the amount of TV stump her own curiosity for the little joys of life in favor of the instant-gratification world that we're accepting all too readily? Would the present-day babysitter TV become the microwave for a future couch potato?
All in all, these questions boiled in my mind, enough that I decided that we'd shun using the TV as a babysitter with such convenient frequency. Hubby and I brought her and Baby2 together more, and surprisingly, found that we were going back more to the life we knew before Baby2 came along than one that metamorphosed after he came along. And a month later, natural timing or not, Baby2's natural curiosity and adoration of his big sister pushed him to be able to crawl at long last. It's a process of finding balance, not outrighted abandonment of any one thing or another, so that we allow these little pipsqueaks to know about all that's out there, not only about the doors that we choose to open for them.
And in the cooking arena, my experimentation with cake continues. I've been reading up (finally!) and found that the high-protein flour (King Arthur) was altogether not appropriate for cake building. I got lower-protein flour (Gold Medal), did my 3T corn starch/1c flour dance to get cake flour, and built a pretty good crumb for Baby1's 3rd birthday cake from Cook's Illustrated's Best Recipes cookbook. And to my chagrin, reading instructions really did pay off (where's the room for my creative gene?!) when it came to making buttercream frosting.
Cake:
1 3/4c low-protein flour (remove 4T flour and substitute with 4T corn starch), sifted well
2 t baking powder
1/4 t salt
1 1/2 c sugar
2 sticks butter, cut each into 8 pieces
4 eggs
1/4c milk
2t vanilla extract (optional)
1. Butter/powder/parchment line 2 9" round cake pans. Preheat oven to 350.
2. Sift the dry ingredients together twice into a large mixing bowl (I use the standing mixer bowl).
3. Set the bowl into the mixer, and start up the mixer on low (unless you want to look like powdered donut).
4. Cut in the butter, 1 piece at a time, allowing the mixer to mix it well into the flour after each addition. Keep mixing until the mixture looks like a fine pie-crust crumb (pea- and sand-sized pieces, flour adequately covered by butter).
5. In the mean time, mix the wet ingredients together in a measuring cup.
6. With the butter/flour mixture stirring in the mixer, slowly pour about 1c of the wet ingredients into the dry. Blend ingredients until smooth, then turn mixer to medium-high and beat until light and fluffy. Add remainder of wet ingredients in a slow steady stream (and preferably along the edge of your bowl, unless you want to look like an uncooked powdered donut). Mix on med-high until thoroughly combined.
7. Divide batter into the two prepared pans.
8. Bake 20-25 minutes, and let cool on a wire rack at least 10 minutes before running a thin knife along the edge to extract the cake.
Buttercream Frosting
4 large eggs
pinch of salt
1c sugar
1 pound butter (yes, that's right - 4 sticks), with each stick cut into 8 pieces
1. Start up a double boiler (a pot of water boiling water under a bowl large enough (I used a standing mixer bowl) to be able to cover fully the opening of the water pot).
2. Combine all ingredients with the exception of the butter in the top of the double boiler. Make sure the top bowl doesn't touch the water.
3. Whisk gently but constantly, and beat the mixture until foamy and registers 160 degrees.
4. Beat the egg mixture at medium-high in the standing mixer until light and airy, and cooled to room temperature.
5. Reduce the speed to medium, and add the butter one piece at a time into the mix, mixing well after each addition.
6. Once all the butter is added, increase the speed of the mixer to high and beat until the frosting is light and fluffy.
We used beet-juice food coloring to make the frosting pink. This recipe of frosting was enough to cover 24 mini cupcakes (same as recipe above) as well as frost and fill a 2-layer cake (the recipe above). And, both recipes yielded a quite-happy Baby1 in the hour when she turned 3.
Saturday, February 06, 2010
Snow + chili + shoveling = joy
The snow's falling outside, and it's measuring higher than my knees right now. I'm not saying that I'm of such tall stature that a snow level above my knees is something of consequence - but it's high. In light of all this snow, which apparently in Washington DC seals off any hope of spring or summer, this is the general summary of damage:
Wiped out: Vegetables, bananas, potatoes, cheese, eggs, milk, bread, toilet paper, beef, pork, chicken.
Still available: gourmet cheeses, cold cuts, golden beets, oranges, apples, starfruit.
So I observed of our local supermarket's shelves around midnight Thursday night, before the snow started coming down Friday mid-day. Madness and mayhem abound, I contributed to the milk/bread/toilet paper (It. embeetepitis, commonly referred to as "you gotta be shittin me, i mean, seriously?") with a purchase of camembert and golden beets. Along with some chips and dip. Hey - I go high and low brow - if it's yummy, well, it's yummy.
So we're geared up for the snow here, and to celebrate the continual precipitation of sky dandruff, I've been cooking up a storm today. I have two French loaves proofing as we speak, and Hubby helped me with getting chili rolling on the stove. I've also got a couple of items cooking for Baby2, to tempt his palate - though I've got foie gras on my radar. As soon as this snow subsides and we're able to get out of our driveway, Dean and Deluca is my target. He's way overdue for foie.
But here's a recipe for my super easy chili. Hubby swears by it. He testifies up and down that it was the cure for his hypothermia that set in after a bike ride (with too few layers, mind you) many a millennia ago, when we first started dating. And each time we settle down with an afternoon college football game, it's what goes on the stove. I do go Texas-style with my chili - no beans - but it doesn't mean you can't add some in to your own taste.
Mean Ole Chili
1 28-oz can crushed tomatoes
3 lb ground beef
finely diced onion (or shallot)
(and in order of decreasing amount)
Ground cumin
Salt
Ground coriander
Cilantro
Cayenne pepper
Black pepper
Wiped out: Vegetables, bananas, potatoes, cheese, eggs, milk, bread, toilet paper, beef, pork, chicken.
Still available: gourmet cheeses, cold cuts, golden beets, oranges, apples, starfruit.
So I observed of our local supermarket's shelves around midnight Thursday night, before the snow started coming down Friday mid-day. Madness and mayhem abound, I contributed to the milk/bread/toilet paper (It. embeetepitis, commonly referred to as "you gotta be shittin me, i mean, seriously?") with a purchase of camembert and golden beets. Along with some chips and dip. Hey - I go high and low brow - if it's yummy, well, it's yummy.
So we're geared up for the snow here, and to celebrate the continual precipitation of sky dandruff, I've been cooking up a storm today. I have two French loaves proofing as we speak, and Hubby helped me with getting chili rolling on the stove. I've also got a couple of items cooking for Baby2, to tempt his palate - though I've got foie gras on my radar. As soon as this snow subsides and we're able to get out of our driveway, Dean and Deluca is my target. He's way overdue for foie.
But here's a recipe for my super easy chili. Hubby swears by it. He testifies up and down that it was the cure for his hypothermia that set in after a bike ride (with too few layers, mind you) many a millennia ago, when we first started dating. And each time we settle down with an afternoon college football game, it's what goes on the stove. I do go Texas-style with my chili - no beans - but it doesn't mean you can't add some in to your own taste.
Mean Ole Chili
1 28-oz can crushed tomatoes
3 lb ground beef
finely diced onion (or shallot)
(and in order of decreasing amount)
Ground cumin
Salt
Ground coriander
Cilantro
Cayenne pepper
Black pepper
- Open up the can of crushed tomatoes.
- Brown the ground beef, and break up into small pieces.
- Add onion, and saute until onions are semi-translucent.
- Add your spices, and stir well. Cook until ground beef is cooked throuhg
- Add the can of crushed tomatoes. Bring to slow boil.
- Turn the heat down to low, and cover. Simmer for 1-2 hours, or at least until your appetite defeats you.
- Add salt to taste. I usually add a touch of salt in the beginning, to season the beef, and then I add some at the end to keep the taste of salt sharp without over-sodiumizing the chili.
Thursday, February 04, 2010
Wings wings wings
I cooked 12 wings, really I did. The empty bowl of bones is evidence of my cooking endeavor. I just wished that the wings lasted for Hubby and me a touch longer than 15 minutes.
Before this moment of empty bones, there was a process. A simple process, and I baked the wings. All the yum, a lot less of the grease.
12 chicken wings (wingettes and drumettes)
(and in order of decreasing quantity, noted quantities are only approximate - I measure nothing when cooking)
cholula hot sauce (2 T)
salt (1.5 T)
pepper (1T)
soy sauce (1T)
5 spice (1t)
Put everything into a ziploc bag. Shake to coat evenly, squish the wings around to make sure you don't have all the salt sitting on just one wing. Marinate in fridge for at least 2 hours.
Bake for 30-40 minutes, at 350, until the wings are lightly crisp on the outside and cooked through. Enjoy with a Yuengling.
This is my version of bread, milk, and toilet paper, in light of the impending blizzard that has been broadcast to seal the DC area until, oh forever. Now let me get back out to the stores to get more wings.
Before this moment of empty bones, there was a process. A simple process, and I baked the wings. All the yum, a lot less of the grease.
12 chicken wings (wingettes and drumettes)
(and in order of decreasing quantity, noted quantities are only approximate - I measure nothing when cooking)
cholula hot sauce (2 T)
salt (1.5 T)
pepper (1T)
soy sauce (1T)
5 spice (1t)
Put everything into a ziploc bag. Shake to coat evenly, squish the wings around to make sure you don't have all the salt sitting on just one wing. Marinate in fridge for at least 2 hours.
Bake for 30-40 minutes, at 350, until the wings are lightly crisp on the outside and cooked through. Enjoy with a Yuengling.
This is my version of bread, milk, and toilet paper, in light of the impending blizzard that has been broadcast to seal the DC area until, oh forever. Now let me get back out to the stores to get more wings.
Sunday, January 31, 2010
My ode to vanilla ice cream
Oh vanilla ice cream, vanilla ice cream
How I love you so.
Your clean simple ingredients,
Yet you carry your depth, though.
You give me the clean palette,
That blank canvas to call my own.
I add to you all kinds of yummies,
And you become more than what we would have known.
For depth and substance,
I add that ginger and cinnamon.
With ugli fruit and blueberries,
You take the flavors far from common.
Cherries galore, strawberries too,
Chocolate chips, and peanut butter,
How about a swirl of honey, or maple syrup,
Maybe pineapples, even better!
And savories, I've got an infinite list to try!
Nuts, bacon, roquefurt, sauerkraut?
Salt lends the element of surprise -
The savory for anyone who goes without.
For those common brand ice creams,
I stick with Haagen Dazs 5,
I have also hopped to the Godmother,
For a pint of their custard, to bring back to my busy beehive.
So vanilla, I sing your praises again.
You were my first culinary find (14 years ago!).
You're my go-to solution, my idea in a bind
To make even a curmudgeon crow.
(try it, it works, and you'll be able to enjoy a different flavor of ice cream every night. without busting your budget.)
How I love you so.
Your clean simple ingredients,
Yet you carry your depth, though.
You give me the clean palette,
That blank canvas to call my own.
I add to you all kinds of yummies,
And you become more than what we would have known.
For depth and substance,
I add that ginger and cinnamon.
With ugli fruit and blueberries,
You take the flavors far from common.
Cherries galore, strawberries too,
Chocolate chips, and peanut butter,
How about a swirl of honey, or maple syrup,
Maybe pineapples, even better!
And savories, I've got an infinite list to try!
Nuts, bacon, roquefurt, sauerkraut?
Salt lends the element of surprise -
The savory for anyone who goes without.
For those common brand ice creams,
I stick with Haagen Dazs 5,
I have also hopped to the Godmother,
For a pint of their custard, to bring back to my busy beehive.
So vanilla, I sing your praises again.
You were my first culinary find (14 years ago!).
You're my go-to solution, my idea in a bind
To make even a curmudgeon crow.
(try it, it works, and you'll be able to enjoy a different flavor of ice cream every night. without busting your budget.)
Monday, January 11, 2010
Recap - making your own baby food
For all of you who have been asking me about making your own baby food...
When I first started making my own baby food, I held the premise that by making my own baby food, I know more of what goes into it (did you ever wonder exactly what kind of water went into those jars of baby food??). I also worked by the premise that if I prepare food properly for baby from day 1, they'd like more of the foods that are out there, and would not be prejudiced by badly-prepared food. I mean, seriously - have you ever personally tasted store-bought baby food? Eww. Water-logged, tasteless, didn't resemble what beautiful vegetable they've photographed for their umpteen-million dollar marketing label food - right, if I wasn't going to eat that crap, why the hell would I give it to my baby? It's no wonder so many kids are picky and limited to a palate of chicken nuggets and fried food (hello supersize!): if they ever had a properly-prepared vegetables, they may very well like them instead of turning their noses up at them.
Petit Appetit and Naturally Delicious Meals for Baby were my mind candy when I started, both of which have just gathered dust on the shelves since my first week of food prep, way back when with Baby1. So here are the tools you need:
General rule - cook your foods until they're just done and softened, but not overcooked; and either puree in your food processor or mash through the strainer. What cooking water you have that is left at the end of cooking, reserve for mixing with the mashed food to desired consistency - that water holds any nutrients that leech out of the veggies during cooking, and it's invaluable to mix into your baby food. Avoid, at least initially, any foods that gives either parent allergic reactions, since some of these allergies can exist in baby as well. And try any new food by itself for 5-7 days, to test for any allergies in baby.
We started with the orange-colored veggies: squash, sweet potatoes, carrots. (Would you believe the joy I felt when our pediatrician told us, "We can just tell which babies are eating a lot of orange-colored food just by looking at the bottom of their feet!")
You can go along your entire vegetable aisle and pick and choose what ever you'd like to feed baby. Just two general rules of thumb for veggies: in the starting months of feeding baby real food, and even up until about 1 year old, be careful of fibrousy veggies. It can be very tough to digest in little tummies. And break down the cooked item to as small pieces as possible.
For portability, pick up some glass food containers and put in a cube or two (or in the case now of Baby2, five. He is my little sumo wrestler, and I can't cook enough food for him fast enough.). We have encountered several restaurants willing to help reheat our baby food for us.
Some more base-food ideas:
In terms of seasonings, I held off on salt until about 10/11 months, and even now, I don't season with too much salt. However, I did mix the different base with different herbs so that you get a wider spectrum of flavors in the base foods. Whenever I used dry herbs, I made sure to cook the herbs at the same time that I cooked the veggies, so that they were adequately softened.
After the initial weeks of individual vegetable prep for sake of allergy-testing, we started having a lot more fun being able to mix the allergy-OKed foods. And once I hit just about all the different typical vegetables that I cook in our grown-up meals, and tried out some meats as well, I started combining baby's meals into our nightly cooking. I'd cook our prepped food from my mise en place sans salt/pepper, reserve a small bowl for baby, and move on to season and finish our dishes for Hubby and me. That was when baby's meals really began to be integrated into ours, and when we really felt like we were sitting down to our dinner table together. Yeah, cheesy, I know - but it made a big psychological difference for us at our table.
When I first started making my own baby food, I held the premise that by making my own baby food, I know more of what goes into it (did you ever wonder exactly what kind of water went into those jars of baby food??). I also worked by the premise that if I prepare food properly for baby from day 1, they'd like more of the foods that are out there, and would not be prejudiced by badly-prepared food. I mean, seriously - have you ever personally tasted store-bought baby food? Eww. Water-logged, tasteless, didn't resemble what beautiful vegetable they've photographed for their umpteen-million dollar marketing label food - right, if I wasn't going to eat that crap, why the hell would I give it to my baby? It's no wonder so many kids are picky and limited to a palate of chicken nuggets and fried food (hello supersize!): if they ever had a properly-prepared vegetables, they may very well like them instead of turning their noses up at them.
Petit Appetit and Naturally Delicious Meals for Baby were my mind candy when I started, both of which have just gathered dust on the shelves since my first week of food prep, way back when with Baby1. So here are the tools you need:
- Baking pan, preferably non-metallic OR stainless-steel pot
- Food processor OR wire mesh strainer with something to comfortable to hold and press the food through the strainer
- Ice-cube tray for freezing individual portions
- Plastic wrap to cover ice-cube tray to fend off freezer burn and other smells
- Ziplock bags or freezer container to contain your cubes of frozen baby food
General rule - cook your foods until they're just done and softened, but not overcooked; and either puree in your food processor or mash through the strainer. What cooking water you have that is left at the end of cooking, reserve for mixing with the mashed food to desired consistency - that water holds any nutrients that leech out of the veggies during cooking, and it's invaluable to mix into your baby food. Avoid, at least initially, any foods that gives either parent allergic reactions, since some of these allergies can exist in baby as well. And try any new food by itself for 5-7 days, to test for any allergies in baby.
We started with the orange-colored veggies: squash, sweet potatoes, carrots. (Would you believe the joy I felt when our pediatrician told us, "We can just tell which babies are eating a lot of orange-colored food just by looking at the bottom of their feet!")
- For large squashes - cut in half, scoop out the seeds, and set cut-side down in about 1/2" of water. Bake for 1 hour at 350 degrees or until flesh is soft. Allow to cool, then scoop out flesh, and process flesh with baking water in food processor OR mash through your strainer and mix with baking water to desired consistency. Freeze in ice-cube trays for individual servings.
- Sweet potatoes - just either bake or boil until very soft, mash with water to desired consistency.
- Carrots - either steam over boiling water or cook in water until just soft, and process until extremely fine in texture. Mix with the cooking water to desired consistency.
You can go along your entire vegetable aisle and pick and choose what ever you'd like to feed baby. Just two general rules of thumb for veggies: in the starting months of feeding baby real food, and even up until about 1 year old, be careful of fibrousy veggies. It can be very tough to digest in little tummies. And break down the cooked item to as small pieces as possible.
For portability, pick up some glass food containers and put in a cube or two (or in the case now of Baby2, five. He is my little sumo wrestler, and I can't cook enough food for him fast enough.). We have encountered several restaurants willing to help reheat our baby food for us.
Some more base-food ideas:
- Lentils/split peas/beans (good for protein)
- Beets (look out for those diapers!)
- Broccoli (mix with some veggie broth)
- Parsnips
- Squashes - all squashes! Pumpkin, acorn, Japanese, spaghetti (just make sure you grind it up to really fine pieces)
- Mushrooms (mix with some veggie broth)
- Asparagus
- Rice - white, brown, red, black, jasmine, basmati, sushi, wild - whichever you'd like! Sister-in-law processed brown rice to a fine meal, and conveniently travels with the rice "powder" and cooks for individual meals. My father has made rice porridge and frozen it into rice cubes for us. If you do use whole brown rice, just make sure you cook it to a much softer texture in the starting months.
- Any not-too-acidic fruit
- Tofu (silken makes for a great protein source and is easy for texture)
In terms of seasonings, I held off on salt until about 10/11 months, and even now, I don't season with too much salt. However, I did mix the different base with different herbs so that you get a wider spectrum of flavors in the base foods. Whenever I used dry herbs, I made sure to cook the herbs at the same time that I cooked the veggies, so that they were adequately softened.
After the initial weeks of individual vegetable prep for sake of allergy-testing, we started having a lot more fun being able to mix the allergy-OKed foods. And once I hit just about all the different typical vegetables that I cook in our grown-up meals, and tried out some meats as well, I started combining baby's meals into our nightly cooking. I'd cook our prepped food from my mise en place sans salt/pepper, reserve a small bowl for baby, and move on to season and finish our dishes for Hubby and me. That was when baby's meals really began to be integrated into ours, and when we really felt like we were sitting down to our dinner table together. Yeah, cheesy, I know - but it made a big psychological difference for us at our table.
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