The Baby One is Eight

Today is a big day in the yellow house. Today Henry is eight. Today is Henry's golden birthday.

As the baby of the family he is an especially lucky boy. Beyond doting parents there are three older siblings to shower him with the affection, homework help, treats and older friends to admire.

The child fairly always affixed to my hip for the first five years has grown and developed a wonderful personality. He is patient when I want to monopolize his time.

He has a tremendous sense of humor, is wise beyond his years, a silly second-grader and lover of potty humor.

 

His mind works very much like Max's. The wheels are always turning and connections are constantly being made. His math skills are sharp and he loves to read. If you think a work ethic can't exist in an 8-year old you've never met Henry. The first to grab his shovel when mulch is deliver (to anyone), he loves to build things and is always up for home improvement projects.

A miniature Doug, he has a wonderful imagination and amazing capacity to remember movie plots and characters. I can't believe this tiny shadow will every top out at 6'2" like his Dad. Oh, did I mention the mile wide stubborn streak?

I've learned a lot from Henry in the last eight years. He's taught me lighten up and that dirty little boy fingernails aren't such a big deal. I appreciate every moment I have with him, with all of them, in a way I wasn't mature enough to before. Hen is a bit of all of us rolled into one. Sometimes a contradiction. Out going, shy. Strongly attached, fiercely independent. Serious, hysterical. Hard-working, unable to put his laundry away.

On the birthday of our little toe-head, I realize the gifts he's given each of us. A constant companion, a playmate, a kindred spirit and someone to be responsible for.

I've learned they don't always need to be carried, there is time for a game of Zingo before school and vacum-sealed jerky sticks can be a birthday treat. (ugh)

Happy, Happy Birthday Henry!

Perfect Baking, No Mistakes

Many years ago, I read when baking, it is wise to dump additional dry ingredients into separate piles on top of the flour. Though it's difficult to discern in the picture the baking soda, powder and salt were all dropped well apart to eliminate any mistakes. If you get distracted when measuring dry ingredients, you may go back to discover you have no clue were you left off. This is the perfect fix for perfect baking every time.

I just wanted you to know.

xoxo,

Mommy

You Must Have...

A slow cooker. I don't care if you are what some call a "gourmet cook" you must have a slow cooker or crock pot in real people vernacular. There are super fancy ones like the All-Clad variety or there are the really affordable type that you can pick up at Kohl's or Aldi. I tend to feel that a crock pot (ahem..slow cooker) is just a crock pot. Fancy bells and whistle or no - they both get dinner on the table on an insanely busy day.

Even the uninitiated cook can make a super meal say with a decent piece of meat and some broth. Crock pots essentially braise so think tough, inexpensive cuts, chicken on the bone.


On this particular day believe I had some onions, a piece of pork shoulder, some of Daddy's fabulous Green sauce and obviously limes and avocados.

I am not sure I remember correctly but think I put this together on a night I had a class and the end result was served on whole wheat tortillas with guac. Perhaps there was rice and fruit. I am sure I remember correctly that you said it was delicious and you were all well fed with real food.

At the end of the day that's super important to me and I just wanted you to know.

xoxo,
Mommy

To Poach or Not To Poach

For a long time, the thought of poached chicken had me turning up my nose. The truth is, when done correctly it's a great way to prepare chicken quickly. A few cups for a pot pie? Tons for chicken salad? Fresh chicken waiting to be made into the meal that's just not going to happen? Poach it.


In this case, I poached two boneless skinless breast halves for a chicken cobbler. The key to tasty chicken and broth - is aromatics. I added onion, carrot, celery, bay and thyme to the chicken pot and covered with a couple inches of water.

Bring the pot to a boil, cover and let simmer for 12-15 minutes. It's always best to check the internal temperature when cooking meat - shoot for 160 degrees. Remove from the broth and allow to cool before shredding or cutting per your recipe.

Don't forget to save the strained broth. The best tasting broth would be made with chicken breast with bones and skin. That said, even when made with boneless chicken breasts save it. Add it to a dish in place of water or even just the pasta pot. Use every bit of flavor that bird had to offer.

So give this a shot. It's a handy technique.

I just thought they should know and so should you.

xoxo,
Mommy

Pantry Basics

I want you to know how important it is to have a well stocked pantry. If your pantry is well stocked you can usually always throw something together for dinner. The key is keeping the right stuff on hand.

I have limited storage for shelf stable items but I find I don't need a ton of stuff. Let's start with the basic basics. Canned tomatoes, canned beans, olive oil, vinegars and basic condiments like ketchup, mustard and Worcestershire sauce. Canned tomatoes, often a better choice in the off season, make a simple sauce for pasta, pizza or chicken. Hard to believe but ketchup is the start of a simple meal like a bean pot or sloppy joes.

A can of black beans are a nice addition to grilled nachos and hummus is a snap with a can of chickpeas on hand.


All meals, especially the simple ones require layers of flavor. Stock is a staple and the purchased is a must-have in the pantry. I'm ready for a pan sauce and can throw together a quick soup with leftover chicken and rice when I have a nice supply in the cabinet. I also try to keep some William-Sonoma demi glace paste around. It makes a stellar stock and dresses up purchased or homemade stock beautifully.


So, with a nice grocery list, a solidly stocked cabinet full of basics and a bit of practice, dinner is a snap.

I just wanted you to know.

xoxo,
Mommy

I Want You To Know....

I feel like I've been offering really lame posts lately. Here's the thing. When I started this little project, I did so for my kids. To document our mundane lives in little moments. Finally admitting that I'll never scrapbook and seeing as how I am 15 years behind a span of 4 kids, this cyber-thing seemed to be the answer.

I posted pictures of the kids, birthday party details, pets, accomplishments and milestones. I throw in a couple of recipes and document full family involvement of our food projects. I never anticipated anyone beside us and perhaps family and close friends reading it. Well, along the way some very kind people decided a peek into the yellow house was worth a few minutes of their precious time. How flattering.

Yesterday while contemplating this I came to a cool realization, an epiphany of sorts. I love epiphanies. The bottom line with this blog is that it's full of things I want my children to know daily, as they grow, go off to start their own lives, and when they settle with the perfect mate and proceed to produce four grandchildren (each). Included in that is stuff that other people may be interested in, too.

To that end, I'm beginning, I Want You To Know...

What is it that I want them to know? How to stock a pantry, entertain drop in guests, where to keep the ketchup and stories about family that shouldn't be lost.

Maybe along to the way they'll be something you'd be glad to know, too. I hope so.

Now if I can just the song lyrics out of my head....

Morels in May

There are many superstitions about morel hunting.

Here are a few...

#1 - Wait until after the first thunderstorm in May.

#2 - Wait until the apple blossoms fall.

#3 - Mother's Day weekend is prime time.

#4 - It should be warm enough not to wear a coat.

#5 - Don't carry a bag. If you do, you won't find anything.

#6 - Always leave one so there will be more.

#7 - Don't ever, ever share your hunting ground.

Today, I enjoyed the thrill of the hunt and intuition tells me there will be more.