A FoodiStar Is Born!

A few weeks ago, Doug, Ella and I went to hit the third stop of the Fooditour. What's a Fooditour? The effort of Fooditude to track down a new face or two to star in their new webisodes. These shorts are made to encourage children to try new foods and learn about where they come from. The website is full of activities and ideas, too.

Of course, I encouraged her and told her it was no big deal and that it would be fun. Gulp. I was glad it was her and not me. She did a fabulous job and had fun as evidenced by her big genuine smile. We were so proud of her for putting herself out there. For me it was a life lesson, I felt was important to push. Sometimes watching from a distance is nice. Sometimes it's just not where you want to be but overbearing fear, usurps the wanna-have-fun-girl. Her confidence and courage put me to shame.

A couple weeks ago her leg of the tour was posted to the website. Check out my girl here.


We'll find out the end of October whether or not she was selected and really, I doesn't it matter. We were all so proud of her for giving it a go - anything else would be gravy.

Time, Time, Time...

..isn't not on my side.

One of these years I am going to remember the beginning of school is H*LL. Time is too short. I feel as though I spend my days buying food, making food, driving to XC meets, picking up from XC practice, collecting more school supplies, signing things and writing checks. Then I buy more food.....

There are so many things going on the yellow house that I really want to share and yes, lots of them have to do with food. It's been made, photographed and consumed. Now snaps sit in my computer and words circle my brain. Some have to do with Kate Payne's exciting visit and words on paper -rather than just a screen.

Never fear, stick with me and I'll have a few fun things chat up...party plans, uses for the piles of tomatoes usurping the counter and techniques for those tender herbs living on borrowed time.

While on the subject of time, if you are really short on it, too, these homemade sloppy joes are perfect for a post-practice dinner. If the blight is winning and so is the every growing pile of cherry tomatoes (and fruit flies)beat it with a super easy fresh tomato sauce. The have this delicious cheesiness on the table tout de suite.

Of course if all else fails this can be your go-to.

Once the driving is done.

A Super Fun Food Truck Social

Part of the deal with having 4 kids is family outings most often revolve around something free or nearly so. There are exceptions, and just over a week ago, we had occasion to enjoy a wonderful one - A Food Truck Social sponsored by Time Out Chicago. Though we spent money (I am glad I don't know exactly how much), we walked away with wonderful memories and the added bonus of giving back.

The entry fee was given to Share Our Strength for the No Kid Hungry Campaign campaign. No kid should ever be hungry.

This pretty truck Hummingbird Kitchen sold lovely things including the Italian French Fries Jake ordered. Since then, I've been craving a Nicoise sandwich.

Sweet Ride sold my dear sweet-loving daughter whoopie pies. Ella loves whoopie pies. I might have helped her - just a little bit.

The line for tamales from Tamale Spaceship. A reason why Doug wants to quit his job, buy a food truck and sell tamales.

My personal fave - the most delicious curried chicken pot pie pasty in the world Bridgeport Pasty

Lillie's Q makin' the sammies.

A $5 pulled pork slider. Truthfully, I think Doug's BBQ is better. Another reason Doug wants to quit his job, buy a food truck and sell BBQ sliders.

Street food should be eaten on the street.

And at a street fair, children should dance.

It was great to experience so many food trucks all in one place.

And it was a day we'll never forget.

Thanks for snapping the pic TOC!

A delicious day worth every penny.

Everyone Eats Their Veggies

A week or two ago, I decided I was done with the over-grown broccoli plants in the garden. The two modest heads and small bits made about a meal and a few crudite bites. I pulled the plants and piled the fat, woody stalks covered with squeaky leaves into the chicken run. They immediately fell upon them and did a bang up job of stripping off the leave. A day later, I pulled out the fat, woody and now leafless stalks and tossed them aside to deal with later.

June took it upon herself to deal with at least one of them for me. She carried it around and shook it. Threw it in the air and chewed on.

She loves her veggies.

What a good dog.

Hip Girl in the Yellow House!

It seems I have been away from my blog for quite a long time. We've been busy in the yellow house getting ready for school, spending every possible moment with friends, settling into the coolness of high school and swimming at the quarry. For my part, I've been unloading and re-loading the dish washer, picking the family room pillows up off the floor and returning the favorite green throw to it's rightful place. *Sigh*

I always say my favorite day of the year is the last day of school. The nice weather, lack of schedule, relaxing on the porch instead of running and schlepping and checking homework. That said, every year I anticipate the first day of school. The weather is getting cooler, I crave a schedule and start to think about nesting and cuddling up indoors when the leaves begin to fall.

Imagine how excited I was to hear the hippest girl in homemaking is coming to the yellow house just in time for what I consider the peak of homemaking season. Kate Payne, the clever girl behind, The Hip Girl's Guide to Homemaking: Decorating, Dining and the Gratifying Pleasure of Self-Sufficiency: on a Budget is going to share a DIY kitchen project and sign her beautiful book at a house party.

It's so wonderful to see homemaking become something cool. Canning, sewing, gardening, sustainability and crafting.

If you haven't yet, get this book. It's full of wonderfully simple things that will warm the cockles of your heart - and those of the ones you love.

Ground Cherries. Almost Like M&M's

You know when there is a bowl of peanut M&M's on the table and you can't keep your hands out of it. Just one more. Okay, a red and a green and then I am done....maybe. Sometimes I put the holiday variety in a vintage looking jar with a lid to impede fluid movement from hand to mouth. It doesn't work.

What a lovely thing to have a big bowl of ground cherries on the counter! Related to the gooseberry family they are sweet and pineapple-y when they burst in your mouth. When you can find them at your local market you must buy a pint.

Though many savy cooks will make preserves I just eat them. Pulling off the husk, like shelling a peanut, is satisfying. Fluid hand to mouth movement. Less calories. No fat. Vitamins.

Almost like popping M&M's.

Jim Gaffigan in the Kitchen

Have you ever heard Jim Gaffigan's bit about Hot Pockets? It's hilarious and of course, every time I utter the words, probably only while in conversation with Jake, I find myself reciting them in an off key warble.

Last summer Jake ate (not had - watch the video) his first Hot Pocket at a friend's house. To say the least, I was mortified - have you ever read the label? I told him then and there I could make a better Hot Pocket. A homemade Hot Pocket.

I've made them a few times in the past. Lately I've begun to feel nest-y and frugal since school is starting. Making a bunch of them for future lunches seemed a good thing to do.

I admit to using purchased pie dough. It was around for experimental reasons. (seriously) If I don't make it (usually just for work), I buy it at Trader Joe's. It's really pretty good and made with all butter.

You can roll them into rounds, cut them into squares or use a nifty hand pie mold from my favorite kitchen equipment store. I baked an inexpensive ham slice and cut it into pieces then tossed it with cheddar and Swiss cheeses. My original intention was to saute some green onions but - I forgot.

Run a damp finger around the edge of the bottom crust before draping the filling with the top crust.

This helps prevent gooey cheese leaks, too.

A neat little pocket, pie or pasty.

Press the edges with a fork.

Vent it so the top doesn't blow.

This is definitely a time to use the silpat for easy clean up.

 

It's probably not a good idea to put them in the oven straight away. I let them firm up in the fridge a bit first. I made a whole bunch of them and froze them thinking once school has started, I can bake them off and send them in lunch boxes.

They are Henry Approved.

A few things. No, I didn't make the crust, and yes, I forgot to add "aromatics" and I could have spent more time putting them together and added a nice glaze to ensure a super golden brown crust perfect for photography.

But really, they are just Hot Pockets.

At least they won't be cooked in a dirty microwave.

Watch the video.