The Yellow House In Spring

The yellow house is our second home. Our first house was 3 blocks away - a post war Cape Cod that we loved dearly. When Ella was on the way, and space was a commodity, Doug made it his mission to find us a new house. Our current home had been on the market and was a house that constantly caught our eyes. After our Cape Cod it seemed to be a mansion and so darn cute. After many trials and tribulations, the house was eventually ours. Right away we began to call it The Yellow House to differentiate our homes - the one we were moving out of and the one we were moving into - to keep confusion to a minimum for Jake and Max. It's the only house Ella and Henry know. It's truly a home.

A long while ago, I decided it would be nice to take a photo of the yellow house in each season. Documentation of the home we love would be a nice for the kids. They'll gather around at holidays and peruse pictures remembering how awful it was not live on a cul de sac or in a subdivision. Hopefully though they will remember picnics on the porch, walks to school and how cool the proximity of 7-11 was.

This idea began in the summer - June 2009 specifically. Unfortunately, as with the best laid plans, it fell to the wayside. The roof was really beginning to show its age, and once it was replaced, the sun was wrong or it looked a bit too depressing to photograph on a freezing January day.

Today, I resurrect this plan. It's such a beautiful day the timing seemed perfect.


We love you yellow house. You are our home.

My New Baby

Today while at Woodman's I wistfully breathed in the marvelous fragrance of the itty bitty in the baby aisle. I tried to maintain focus on the task at hand rather than shop for baby accessories I don't need. I swiftly hustled down the aisle, my cart over flowing with food for the large, sometimes smelly and continually hungry. Lingering would have brought the heartache that creeps in when I am reminded my baby days are over.

But never mind, one able to make a baby out of anything...perhaps I should re-phrase that....baby anything I am typically undaunted. Beyond my beautiful children, I mother anyone/thing allowing it.

Junie B.


A beautiful bowl of dough.


A chicken.


Or this little cutie I picked up at the Green City Market.


With tender love and care, she'll make my days brighter, grow toward the sun and someday share little baby figs of her own.

I can't wait.

In the meantime, if you need a sitter, I am in the book.

For Snacking

What is this?


Dino skin? That would be cool, but no.

Gross brain from an unknown creature. That would just be gross and no.

It's kale. Dino kale. Tuscan kale or Lacinato kale.

It's really great to add to soup or pasta. To saute or braise. (don't I always say things like that?)

It can also make for great snacking. Yes. Snacking. Trust me.

Rinse the kale and dry well. A salad spinner helps with this. Be sure it's nice and dry before you proceed. Cut the spines out by running a paring knife parallel to the stem. Discard the stems and cut the leaves into pieces. Say, merely as a point of reference, potato chip-sized pieces.

Toss well with olive oil carefully lightly coat each leaf.

Dust with kosher salt and toss well again before placing the leaves evenly on sheet pans.

Place in a pre-heated 375 degree oven for 15 minutes, rotating pans front to back and top to bottom half way through the cooking time.


Ta-Da!

A super healthy, crispy, salty snack you can grow in your back yard, pick up at a farmer's market or buy organically - cheap. A lemony Greek yogurt dip is a nice addition and they really do hold up when dipped. I think dip helps the little ones with some vegetables and though it would be nice to say it's a sure fire way to get the bag of chips out of their hands.....I am not a spin doctor.

It is, however, an interesting way to introduce new a vegetable to kids. Though they may not eat them now, eventually they will and until then the bag is all yours.

Again with the Quinoa

I've written before about my love for quinoa. It's a wonderfully healthful ingredient (technically a seed) that is incredibly adaptable. Add to soups, bake into muffins or make a really tasty salad.

I didn't anticipate documenting this as a recipe so the pictures are lacking a bit. This was part of the meal we all made together but is worth a spotlight of its own. Pictures which illicit drool or not I will forge ahead.


There are several varieties but I've only cooked the red and white. The red is more nutritious. Colorful Food = Good For You Food.


Caramelized onions make for a delicious layer of flavor.


Celery and fennel. Add and stir.


Next Ella added the apples, walnuts, dried cranberries and Gouda.


Finish with a light vinaigrette and arugula (my favorite) and it's ready to serve. Packed with super nutritious stuff and delicious

You really must try this and since it's rather lengthy I will provide the link. It's from my favorite food magazine. - Fine Cooking. Read more about my some of my other favorite FC recipes here, here and here.

Enjoy!

Cooking A Family Dinner

A while back I decided it would be a good night for everyone to participate in the making of dinner. A simple pretzel chicken from Fine Cooking was on the menu.

It was the perfect recipe since it required much dipping and dredging. Everyone was getting their hands dirty - except Jake. He has a clean hands phobe. My fault - first born.


Ella got the super slimy job of egg dipping. Can we talk about that beautiful egg color? Jake is so supportive and his hands are so...clean.


There were multiple jobs for everyone. Here Jake is giving Henry a hand with his stirring technique. What a comedian.


There was also a quinoa salad that I'll share at a later date. That recipe offered my larger children an opportunity to work on their knife skills. They are old enough to handle a knife and I'd rather they know the right way.

Max measures and Ella stirs.


Even Jake (eventually) got his hands dirty chopping chives.


Everyone even got a chance to cook the chicken. I've always believed that teaching them the right way and not encouraging them to be afraid is the safest way in the kitchen. I also know someday they won't starve or shrivel up due to Ramen Noodle sodium counts.



The point of this whole thing? How great it is to cook as a family. We had lots of laughs and though it wasn't our favorite pretzel chicken it was really great to be together in the kitchen. We seem to spend a lot of time there even as everyone grows older. It's a comfy place to be and there is no hook better than food.

I recently wrote an essay inspired by our kitchen time. I'd like for you to read it - if you're interested.

What I'd really like is for you to make something in the kitchen with your family.

XOXO

The Lovely Radish

A few weeks ago while at the Green City Market I found these beautiful French Breakfast Radishes. A bunch of these is as beautiful as bouquet of flowers - but edible.


I'd like to say I love radishes. In my heart I do, but when I taste them, ehhhh - not so much. Though this type of radish is very mild there is still a chest warming heat I just don't care for. So, I thought I'd cook them.


Chicken stock, shallots and a bit of butter. Cook till tender and remove from the saucepan. If the braising liquid left is more than about a 1/2 cup, cook to reduce it. Finish with a splash of vinegar, I used sherry, and season with salt and pepper.


Delicious!

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