Thursday, January 28, 2010
Monday, January 25, 2010
Saturday, January 23, 2010
Thursday, January 21, 2010
I first noticed that it was pulled off the shelf and flicked through at a more-than-random frequency. Then, when I removed the dust jacket and carelessly left it on top of the bookshelf in full view of our story chair, frantic pointing at the bookshelf ensued. Story time is now not complete without "Tada-dadadadaDADADADA". The latter crescendo is only necessary if a silly parent is trying to offer a book other that Toddle Waddle.
The story (or "story") is a great one for Little Bro- a baby and a cheerful duck (Da! Qua-qua!) toddle-waddle off for a walk, accompanied by a variety of other noisy travellers, beating an escalating rhythm to the beach. Little Bro awards bonus points are earnt for the inclusion of a choo-choo, plus two pages amenable to hand actions- "Stop!" and "Bye-bye". For me, it's a cute- I love the toddler's smily face and baby gait- and succinct read, and I'll be happy to toddle waddle for as long as Little Bro requests it.
Tuesday, January 19, 2010
I picked up this idea from Nigella Express but when it came time to cook, I didn't consult the recipe so I wound up with a green omlette rather than green pancakes. They were definitely not as beatiful as Nigella's- in all honesty, I didn't include a picture for aesthetic reasons!
Green Eggs and Ham- my way
Boil a handful of baby spinach in about half a cup of milk, and when thoroughly wilted, add another half cup of cold milk and purée.
Add several tablespoons of basil pesto and four eggs; mix thoroughly. (Make sure the spinach-milk mix isn't too hot when you add the eggs or you'll cook them then and there!) Heat olive oil in a frypan over medium heat (add some butter if desired) . Pour in enough egg mix to cover in a thin layer and cook.
When bubbles start to come through the omlette, top with chopped ham, grated cheese and optional grated zucchini or cooked peas. Fold the omlette in half or thirds (like a business letter) and serve when the cheese is melted.
The verdict from Big Bro (paraphrased):
I do so like them, Sam-I-Am. And I keep asking Mama to make more!
Sunday, January 17, 2010
Stone fruit self-sufficient we are not, but it does feel good to have a toe in the door of the orchard business!
And next year I might even manage to take in-focus photos!
Sunday, January 10, 2010
Saturday, January 9, 2010
We've started harvesting from the three plants from the Digger's tri-colour mix which, as good fortune would have it, are three different colours.
Harvesting zucchinis means converting zucchinis into edible form, and this has taken a bit of culinary convincing for Big Bro who thought he didn't like zucchinis. For the first meal I sliced the zucchini finely and sauteed in butter, then topped it with grated cheese, and christened it Cheesini (or Zucheesy). I felt a bit of a fraud to be disguising the zucchini so much, but Big Bro was convinced, and asked for seconds! My plan is to gradually scale back the additives until perhaps he will happily eat a naked steamed morsel. We shall see.
A few days ago I changed tack and made pikelets with grated zucchini, onion, mushroom, parsely, silver beet and leftover Christmas ham. Another victory!
So now I'm on the hunt for other delicious zucchini recipes: how do you like yours?
Friday, January 8, 2010
Thursday, January 7, 2010
I received an email today from my favourite newspaper, The New York Times, with this list:
2. Take Bacon. Add Sausage. Blog.
3. It's a Fork, It's a Spoon, It's a ... Weapon?
4. When the Icing on the Cake Spells Disaster
5. Op-Ed Contributor - Dear A.I.G., I Quit!
6. Really? Never Blow Your Nose When You Have a Cold
7. The Unfortunate Location
8. What Do Women Want?
9. How Did Economists Get It So Wrong?
10. The 11 Best Foods You Aren't Eating
I was impressed that three of the top four features from the past year- and four of the top ten- related to food (and item number 3 was related to cutlery!). It's comforting to know that with so much else to think about- technology, terrorism, the Obamas, the uglier side of life- "we" (as in, a lot of people) are all still interested in what we eat.
Sunday, January 3, 2010
to join your ranks one day!) may have already synthesized this post's
title to its original:
Having made the pesto, I suggested to Big Bro that we choose which
pasta we'd like to use it with. As I pulled out the various packets I
realised that I have been stockpiling pasta in a big way.
I have amassed 9.5kg of dried pasta, and that's excluding Asian
noodles and the "fresh"-type pasta in the freezer (where it is no
longer technically fresh?) Little Bro could theoretically eat his own
body weight in my pasta stocks. That's one huge carbohydrate fix!
Friday, January 1, 2010
in a small wooden box for the year, to be retrieved, read out and reviewed the following New Year's Day.
Some resolutions are serious: the child who wants to improve her handwriting, the cousin with a new strength goal in the gym. There are many which give everyone a good giggle (though without knowing the family members the humour doesn't translate). Some are lovely: this
year there was a husband and wife who, unbeknownst to each other, each resolved last year to make time to take the other out on dates more regularly. It's a fun way to think about the year past and how we have progressed.
Last year, figuring a two year old can't resolve to do anything for 3 seconds let alone 365 days, I let Big Bro "write" his own resolution.
This year when it came out of the time capsule I was struck by how much both boys had grown since then. Suddenly in my mind, the past few years could be distilled down to Big Bro's features at the New Year's Day lunches: chatty and busy this year, a bit shyer and talking in several-word phrases last year, not quite walking and barely talking the year before, and swaddled in a striped muslin, crying and sleeping the year before.
As eager as I am to see the boys growing, a part of me thinks they're growing up way too fast. The next thing I know, they'll be the ones responsible for maintaining the family traditions. Which is, of course, the way it's meant to work.