Lunches packed in disposable bags.
Extra water and a plastic cup.
Swimsuits.
Towel.
Sunscreen and bug repellent.
Rain gear.
Extra clothes.
Money for the trading post.
Everything labeled in Sharpie marker, sometimes on masking tape.
Yep, it's camp time again. Outdoor camp for both of them this year, which means games, swimming, arts and crafts, campfires, singing, hiking, and who knows what else. Plus the very exciting bus rides. We made a last-minute store run for a few items that we needed duplicates of (namely sunscreen and bug spray) and a few lunch items (they are usually thermos kids--mac and cheese or soup--so disposable, non-heatable lunch is relatively new to them.) They are both excited, also perhaps a little nervous, and not at all ready to sleep.
Too bad it's 90% chance of thunderstorms and hail!
Sunday, June 24, 2012
Friday, June 22, 2012
Thursday, June 21, 2012
Happy Birthday, Mama Teacher!
I hope you have a wonderful day and year!
And to start that out, here's the recipe of the goodies I made for you:
Naptime Chef's Glazed Lemon Coconut Squares
Bars:
4 oz (original recipe says 1 stick, which is 8 oz; I made it with 6 oz) unsalted butter, at room temperature, plus more as needed for the pan
11/2 cups plus 2 tablespoons all-purpose flour, sifted and divided, plus more as needed for the pan
11/2 cups packed light brown sugar, divided
2 large eggs, lightly beaten
11/2 cups sweetened shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract (I might use lemon extract or even better 2 tablespoons lemon juice and 2 teaspoons lemon zest next time to up the lemon power)
1/4 teaspoon kosher salt
And to start that out, here's the recipe of the goodies I made for you:
Naptime Chef's Glazed Lemon Coconut Squares
Bars:
4 oz (original recipe says 1 stick, which is 8 oz; I made it with 6 oz) unsalted butter, at room temperature, plus more as needed for the pan
11/2 cups plus 2 tablespoons all-purpose flour, sifted and divided, plus more as needed for the pan
11/2 cups packed light brown sugar, divided
2 large eggs, lightly beaten
11/2 cups sweetened shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract (I might use lemon extract or even better 2 tablespoons lemon juice and 2 teaspoons lemon zest next time to up the lemon power)
1/4 teaspoon kosher salt
Glaze:
1 tablespoon unsalted butter, melted and cooled
1 cup confectioners' sugar
Juice of 1 medium lemon (or 3 tablespoons lemon juice)
1. Preheat the oven to 275ºF. Butter and flour a 13 x 9-inch baking dish and set aside.
2. To make the bars: In a mixing bowl, combine the butter, 11/2 cups flour, and 1/2 cup brown sugar and work together with your hands until a crumble begins to form. Press the dough into the bottom of the prepared baking pan and bake for 12 to 15 minutes, or until the edges are lightly browned.
3. While the crust is baking, make the filling: In a separate bowl, combine the eggs, remaining 1 cup brown sugar, coconut, the remaining 2 tablespoons of flour, baking soda, vanilla, and salt. Using a wooden spoon, stir the ingredients until everything is combined.
4. When the crust has finished baking, remove it from the oven and allow it to cool for 10 minutes. Increase the oven temperature to 350ºF.
5. Spread the coconut filling evenly over the cooled crust. Bake for 22 to 25 minutes, or until the coconut is golden brown and the top is set.
6. While the coconut filling is baking, make the glaze: In a small mixing bowl, whisk together the melted butter, confectioners' sugar, and lemon juice until completely smooth.
7. When the bars have finished baking, remove them from the oven and drizzle the top evenly with the glaze while the bars are still warm. The glaze will sink into the squares and seem to disappear from sight. This is exactly what you want!
8. Allow the bars to cool in the pan uncovered for 1 hour, then cover the pan with plastic wrap and refrigerate it for 2 hours, until they are set. Cut into 2-inch squares and serve.
Make-Ahead Tips: These are ideal to make at least a few hours before you want to serve them since they need time to cool and set. Once ready they travel very well and will stay fresh for several days in a sealed container in the refrigerator.
1 tablespoon unsalted butter, melted and cooled
1 cup confectioners' sugar
Juice of 1 medium lemon (or 3 tablespoons lemon juice)
1. Preheat the oven to 275ºF. Butter and flour a 13 x 9-inch baking dish and set aside.
2. To make the bars: In a mixing bowl, combine the butter, 11/2 cups flour, and 1/2 cup brown sugar and work together with your hands until a crumble begins to form. Press the dough into the bottom of the prepared baking pan and bake for 12 to 15 minutes, or until the edges are lightly browned.
3. While the crust is baking, make the filling: In a separate bowl, combine the eggs, remaining 1 cup brown sugar, coconut, the remaining 2 tablespoons of flour, baking soda, vanilla, and salt. Using a wooden spoon, stir the ingredients until everything is combined.
4. When the crust has finished baking, remove it from the oven and allow it to cool for 10 minutes. Increase the oven temperature to 350ºF.
5. Spread the coconut filling evenly over the cooled crust. Bake for 22 to 25 minutes, or until the coconut is golden brown and the top is set.
6. While the coconut filling is baking, make the glaze: In a small mixing bowl, whisk together the melted butter, confectioners' sugar, and lemon juice until completely smooth.
7. When the bars have finished baking, remove them from the oven and drizzle the top evenly with the glaze while the bars are still warm. The glaze will sink into the squares and seem to disappear from sight. This is exactly what you want!
8. Allow the bars to cool in the pan uncovered for 1 hour, then cover the pan with plastic wrap and refrigerate it for 2 hours, until they are set. Cut into 2-inch squares and serve.
Make-Ahead Tips: These are ideal to make at least a few hours before you want to serve them since they need time to cool and set. Once ready they travel very well and will stay fresh for several days in a sealed container in the refrigerator.
Wednesday, June 20, 2012
Food Poisoning
Sis has had an odd five days, with unpredictable cycles of feeling fine and then feeling very poorly. After a long bout of it last night, we called the pediatrician and then went in this afternoon (though she hadn't felt ill since last night and had a fun, full day of school--it really comes and goes). The doctor thinks Sis picked up some food-borne illness, very mild, that has wreaked some havoc, the remains of which she's dealing with now. So she's on the BRAT diet (though, the ped interprets the "T" as toasted baguette, not sliced bread, much to Sis's extreme delight--though, it's way too hot to bake a loaf of French bread today! The ped would also mix the cooked rice soup with the banana for a smoothie. Sis will not go for that.). And looks fine. We'll be making Maple-Apple Cider Sorbet tomorrow, a treat in the heat.
BTW: it wasn't our homecooking! (Because there was very little this weekend.) She had Friday dinner at the ballpark, Saturday brunch at Whole Foods, Saturday snack at a birthday party, Saturday dinner frozen pot pie, Sunday lunch at a church picnic! Breakfasts were toast.)
-=-=-=-=-=
Maple-Apple Cider Sorbet
3 cups fresh apple cider (or apple juice)
1 cup sugar
1/2 cup maple syrup
juice of 1 lemon
Bring cider to a simmer. Add sugar and syrup and dissolve. Refrigerate overnight.
Add lemon juice and freeze in ice cream machine according to directions. It will be soft but ready to eat or it can be frozen for 2 hours for a firmer treat.
(Option: Instead of maple syrup, use 1 1/2 cups sugar and add 1 teaspoon orange zest and 1/2 teaspoon cinnamon with the sugar for Spiced Cider Sorbet.)
Bruce Weinstein, The Ultimate Ice Cream Book
BTW: it wasn't our homecooking! (Because there was very little this weekend.) She had Friday dinner at the ballpark, Saturday brunch at Whole Foods, Saturday snack at a birthday party, Saturday dinner frozen pot pie, Sunday lunch at a church picnic! Breakfasts were toast.)
-=-=-=-=-=
Maple-Apple Cider Sorbet
3 cups fresh apple cider (or apple juice)
1 cup sugar
1/2 cup maple syrup
juice of 1 lemon
Bring cider to a simmer. Add sugar and syrup and dissolve. Refrigerate overnight.
Add lemon juice and freeze in ice cream machine according to directions. It will be soft but ready to eat or it can be frozen for 2 hours for a firmer treat.
(Option: Instead of maple syrup, use 1 1/2 cups sugar and add 1 teaspoon orange zest and 1/2 teaspoon cinnamon with the sugar for Spiced Cider Sorbet.)
Bruce Weinstein, The Ultimate Ice Cream Book
Mmm Mmm Good!
My new favorite smoothie actually comes from Panera Bread: the low-fat Black Cherry smoothie, which has ice, Stonyfield low-fat vanilla yogurt, and . . . a secret relatively liquid mixture of cherry and other flavors. I've read that it has marionberry in it! I thought I tasted orange. But the second time I thought it could be cranberry juice. I'm going to experiment to see if I can recreate it (starting here, with 1/4 cup cranberry juice, 1 cup cherries, 1/3 cup yogurt). And, even if I can't, that's a fun activity.
Summer Fun: There Are Not 104 Days of Summer Vacation
And my kids are kinda upset . . .because they only get 70!
So, we're making our "Phineas and Ferb"-inspired list of things to do, starting tomorrow (in no particular order and, of course, with full knowledge that we won't get to all of them):
So, we're making our "Phineas and Ferb"-inspired list of things to do, starting tomorrow (in no particular order and, of course, with full knowledge that we won't get to all of them):
- Fly a kite.
- Campout overnight downstairs.
- Have a pj read-a-thon.
- Draw and play hopscotch in the driveway.
- Long midday bubble bath.
- Make ice cream in a roly ball.
- Draw with chalk inside and/or outside.
- Paint.
- Fondue party.
- Learn a new song on the keyboard.
- Build Legos--Friends or Ninjago world.
- A night 'round the firepit singing and making s'mores.
- Play with one of our science kits.
- Make friendship bracelets.
- Work on woven placemats on loom.
- Make paper beads.
- Make paper airplanes.
- Game-playing marathon.
- Play putt-putt golf.
- Go to a zoo.
- Sleepover with Ma and Gong, and Gommie and Pop.
- Go to the arcade.
- Go horseback riding.
- Go to an art museum.
- Go to a science or natural history museum.
- Try a new ice cream parlor.
- Go strawberry picking.
- Go blueberry picking.
- Make jam.
- Go to the beach.
- Build sandcastles.
- Go swimming.
- Make our own bubble solution.
- Make a bundt cake.
- Write to a pen pal.
- Playdates with friends.
- Tie dye.
- Have a movie marathon (Star Wars? Miyazaki? Harry Potter? Disney?)
- Go to local festivals.
- Go see a movie in a theater.
- Make popsicles.
- Have an astronomy night.
- Go birdwatching.
- Have a lemonade stand.
- Sort through books to give some away.
- Do community service projects.
- Go letterboxing.
- Go to the library.
- Build fairy houses.
- Scrapbook.
- Go on a sketching outing.
- Do a Star Wars craft.
- Make something with Sculpey.
- Celebrate July 4th.
- Celebrate Solstice.
- Celebrate Mama's birthday.
- Make our own crayons.
- Make ice cube candles.
- Watch the Olympmics
- Host a culture night for England, Japan, India, Egypt, Thailand, Navajo, Ethiopia, Carpatho-Russians.
- Make fudge.
- Make sun prints.
- Go to concert in the park.
- Have a picnic at a new park.
- Visit an historic house or living history museum.
- Make a dance CD for a family dance party!
- Try new grilling recipe.
- Practice meditation together.
- Watch a new musical.
- Hang pictures.
Readying for the Heat
It's the last day of school! And it's gonna be a scorcher. The kids are off in shorts with full bottles of water. I have ice cream all ready for after school. I just watered the plants, prophylactically, in hopes that at least some of them make it through now three hot days relatively unscathed (our New England plants can't handle the heat like Texas's). We've got the shades drawn--our house gets so much light, a blessing and also a problem (not quite a curse) on days like today. And I'll keep inching up the AC--ours can only keep the house about 10 degrees cooler than the outside (I've tried to have professionals tell me why y'all's ACs can get houses 68F when it's 100F and they just murmur something about your industrial units). Which means it could get to 85-90F INSIDE today. Which means if it gets too unbearable, we'll go to one of the big box stores--with those industrial ACs. We'll be fine; it's even kinda fun for a day or two. But I'll be glad when it's 75F again next week!
(I really should figure out how to make a degree sign in Blogger.)
(I really should figure out how to make a degree sign in Blogger.)
Tuesday, June 19, 2012
The Color Blue
Let the AC Begin
This morning I wore a jacket . . . the breeze was moist and slightly, very slightly, chilled, or at least it felt that way to me in the cloudiness.
Tonight, the moisture continues as the hottest day of the year arrives tomorrow right on the last day of school, day before the first day of summer (and Mama Teacher's birthday!). It's going to be 95F ish on the coast, more than 100F in Hartford. Not exactly New England temperatures.
But then, very New England (Though, everywhere has that saying about "don't like the weather? just wait and it will change." Everywhere.), it's going to be only in the mid-70s next week.
Until then, we'll have our AC on, with plans of ice cream for dinner tomorrow.
Tonight, the moisture continues as the hottest day of the year arrives tomorrow right on the last day of school, day before the first day of summer (and Mama Teacher's birthday!). It's going to be 95F ish on the coast, more than 100F in Hartford. Not exactly New England temperatures.
But then, very New England (Though, everywhere has that saying about "don't like the weather? just wait and it will change." Everywhere.), it's going to be only in the mid-70s next week.
Until then, we'll have our AC on, with plans of ice cream for dinner tomorrow.
Monday, June 18, 2012
Smoothie Operator
As you've no doubt noticed, I've become a bit obsessed with smoothies and my new Ninja blender, trying new combos practically everyday--just in time for summer! Here are my attempts thus far, which I'll update periodically, as necessary.
Blend until smooth
15 frozen sweet cherries
1 banana, fresh
Combine in food processor/blender. Let kids watch. Server immediately.
Make Your Own Smoothie
1 1/2-2 cups frozen fruit (or mix of fresh and frozen, with ice cubes for thickness)
1/2-1 cup dairy or non-dairy (milk, soymilk, almond milk, yogurt, even silken tofu)
1 1/2 cup additional liquid like juice or nectar (mango nectar, orange juice, soda, tea)
1-2 tablespoons sweetener (honey, maple syrup, brown sugar)
add-ins: almonds, fresh fruit, coconut butter, lime juice, vanilla extract, kale!
Blend, adding additional liquid for desired consistency.
Mommy Hungry
Orange Creamsicle
Smoothie
2 frozen orange
juice bars
½ cups cold milk
1 cup vanilla ice
cream or frozen yogurt
¾ cup cold orange
juice
Blend the juice
bars, milk, ice cream and orange juice in a blender. Can substitute frozen
orange juice for orange juice bars.
Alternate: Orange Freeze
From Eddie’s Sweet Shop in Woodhaven, where they filmed part
of Brighton Beach
Memoirs. Very tasty! And easier than the creamsicle smoothie.
2 scoops orange
sherbet
1 scoop vanilla ice
cream
seltzer
Tropical Slushie
This is a recipe from Scholastic's
Parent and Child magazine that the kiddos can actually have. And it's pretty
good (6/07).
1 cup mango nectar
20 oz Canned Pineapple Chunks in Juice
Freeze pineapple chunks overnight. Defrost 10 minutes before blending with mango nectar. Serve.
1 cup mango nectar
20 oz Canned Pineapple Chunks in Juice
Freeze pineapple chunks overnight. Defrost 10 minutes before blending with mango nectar. Serve.
Parent
and Child Magazine (2 points; 3 servings)
Peach Smoothie
1 bag frozen peaches, slightly defrosted in microwave (esp. if you don't have high-powered equipment)
1/4-1/2 cup milk, or more (cow, soy, even coconut works; I imagine yogurt would work, too, for really thick ones)--Miss D makes hers with orange juice and no milk
1/4 cup honey (or more to taste)
Mix in your blender or food processor until desired consistency. Sometimes we like it chunky like ice cream or liquid like a smoothie; just adjust milk amounts. It will refreeze but isn't as tasty later. Enjoy!
Mommy Hungry
1 bag frozen peaches, slightly defrosted in microwave (esp. if you don't have high-powered equipment)
1/4-1/2 cup milk, or more (cow, soy, even coconut works; I imagine yogurt would work, too, for really thick ones)--Miss D makes hers with orange juice and no milk
1/4 cup honey (or more to taste)
Mix in your blender or food processor until desired consistency. Sometimes we like it chunky like ice cream or liquid like a smoothie; just adjust milk amounts. It will refreeze but isn't as tasty later. Enjoy!
Mommy Hungry
Mango Smoothie
1 bag frozen mangoes, approx. 16
oz.
1/2 cup soymilk
1 cup mango nectar
1 tablespoon brown sugar
the juice of one lime
Combine ingredients in a blender
and pulse until smooth. Add additional soymilk and nectar, equally, as
needed.
Mommy Hungry
Green Smoothie
3 leaves kale
3 leaves kale
1/2 cup water
1 1/4 cups soy milk
1 1/2 cups frozen fruit
1 ripe banana
1-2 tablespoons honey
1 1/4 cups soy milk
1 1/2 cups frozen fruit
1 ripe banana
1-2 tablespoons honey
Blend kale, water, and soy milk for 30+ seconds.
Add fruit, banana, and honey and blend for 60+ seconds, adding more
liquid for desired consistency.
Enjoy in a dark-colored glass!
Mommy Hungry adapted from Heather Bruggeman
Enjoy in a dark-colored glass!
Mommy Hungry adapted from Heather Bruggeman
Strawberry-Almond Smoothie
1 cup raw almonds, soaked overnight
1 cup raw almonds, soaked overnight
1 1/2 to 2 cups water
2 to 3 cups fresh or frozen strawberries
1 tablespoon raw honey (we used closer to 2+)
1 whole vanilla bean (we didn't use this)
Place the almonds and water into a high-powered blender. Add
water and blend until very smooth, about 30 to 60 seconds. Then add the
berries, vanilla bean, and honey, blend again until smooth. Serve immediately. Source:www.NourishingMeals.com
Almond
Energy Blast
1 cup low-fat low-sugar vanilla soymilk
3/4 cup plain low-fat yogurt
6 ounces firm silken tofu
1/4 cup dry-roasted almonds
3/4 cup plain low-fat yogurt
6 ounces firm silken tofu
1/4 cup dry-roasted almonds
Blend.
Raspberry Sodas
1 cup frozen raspberries
1 cup fresh raspberries
1 (12 oz.) can gingerale or lemon-lime soda
1 (6 oz) container raspberry or plain yogurt
brown sugar to taste, depending on raspberries
1-3 ice cubes, depending on thickness preference
1 cup fresh raspberries
1 (12 oz.) can gingerale or lemon-lime soda
1 (6 oz) container raspberry or plain yogurt
brown sugar to taste, depending on raspberries
1-3 ice cubes, depending on thickness preference
Blend until smooth
Blueberry
Smoothie
2 quarts (2 1/2 lbs.) frozen blueberries, slightly thawed; or
2 quarts free blueberries
1 quart pineapple-orange-strawberry juice blend; or pineapple-orange juice
1 quart low-fat vanilla yogurt
8 tsp. Sugar
- In a container of an electric blender, combine blueberries, juice, yogurt and sugar.
-Blend until smooth, about 1 minute.
-Serve immediately in tall glass.
-Garnish with blueberry skewers spiraled with thin stripes of orange peel, if desired.
1 quart pineapple-orange-strawberry juice blend; or pineapple-orange juice
1 quart low-fat vanilla yogurt
8 tsp. Sugar
- In a container of an electric blender, combine blueberries, juice, yogurt and sugar.
-Blend until smooth, about 1 minute.
-Serve immediately in tall glass.
-Garnish with blueberry skewers spiraled with thin stripes of orange peel, if desired.
Our Very Cherry Banana
Smoothie
1 1/2 cups vanilla yogurt (this was lowfat)15 frozen sweet cherries
1 banana, fresh
Combine in food processor/blender. Let kids watch. Server immediately.
Mango Lassi
1 ripe mango
1 ripe mango
1 cup whole or lowfat plain yogurt
3 tablespoons sugar
½ cup cold water
ice
3 tablespoons sugar
½ cup cold water
ice
Peel, pit, and coarsely chop 1 ripe mango (to
yield about 1 cup fruit). In a blender, purée mango with yogurt, sugar, and
cold water until smooth. Pour through a fine mesh sieve to remove pulp, if
desired. Serve immediately over ice.
Everyday Food
Rise 'N Shine Smoothie
1/2 cup uncooked old-fashioned oats
1 cup orange juice
6 oz. vanilla yogurt (or plain, with 1 tablespoons sweetener)
1/2 cup vanilla soy milk
4 whole strawberries
3 ice cubes
1 teaspoon cinnamon
Grind oats into fine crumbs in blender. Then add remaining ingredients, blending until smooth.
Makes 2.
Smoothies and Summer Drinks recipe booklet
Everyday Food
Rise 'N Shine Smoothie
1/2 cup uncooked old-fashioned oats
1 cup orange juice
6 oz. vanilla yogurt (or plain, with 1 tablespoons sweetener)
1/2 cup vanilla soy milk
4 whole strawberries
3 ice cubes
1 teaspoon cinnamon
Grind oats into fine crumbs in blender. Then add remaining ingredients, blending until smooth.
Makes 2.
Smoothies and Summer Drinks recipe booklet
Not Coffee
I'm working on my iced coffee habit. It's not so much that I like coffee; I'm an indifferent coffee drinker at best, preferring heavily milked or sweetened varieties that preserve only a bit of coffee flavor. So, cold, creamy, and sweet for breakfast . . . a smoothie! So I'm experimenting. And this one is pretty good.
No kale though.
-=-=-=-=-=-
Rise 'N Shine Smoothie
1/2 cup uncooked old-fashioned oats
1 cup orange juice
6 oz. vanilla yogurt (or plain, with 1 tablespoons sweetener)
1/2 cup vanilla soy milk
4 whole strawberries
3 ice cubes
1 teaspoon cinnamon
Grind oats into fine crumbs in blender. Then add remaining ingredients, blending until smooth.
Makes 2.
Smoothies and Summer Drinks recipe booklet
No kale though.
-=-=-=-=-=-
Rise 'N Shine Smoothie
1/2 cup uncooked old-fashioned oats
1 cup orange juice
6 oz. vanilla yogurt (or plain, with 1 tablespoons sweetener)
1/2 cup vanilla soy milk
4 whole strawberries
3 ice cubes
1 teaspoon cinnamon
Grind oats into fine crumbs in blender. Then add remaining ingredients, blending until smooth.
Makes 2.
Smoothies and Summer Drinks recipe booklet
Double Boiler
I'm on a tear this morning, either because it's the last Monday of school or because it's been cooler at night (around 55F last night) with pleasant mornings. I've already got two slow cookers going with dinners for the first part of the week: Slow-Cooker "Baked" Chicken for the kids and Indian Beans and Peas for the adults.
Besides cooking dinner at breakfast time, I'm spending the last few school days, half days!, breakfasting with a couple of friends, reading, blogging, and, frankly, lazing around. I don't think summer is too bad, though--especially because the kids start camp next week! And we have lots of other fun plans.
-=-=-=-=-=-
Slow-Cooker "Baked" Chicken
1 whole chicken (around 4 lbs)
1 cup water
onion, garlic, salt, pepper to taste
Place chicken breast-side down in 6-quart slow cooker. Salt and pepper (sometimes I even oil it a bit) to taste. Add one cup of water and garlic and onion as desired. Cook on LOW or HIGH until chicken is cooked (I'll get back to you on times--I think it's 8-10 on LOW, with 1 hour on HIGH to start, or 6 hours on HIGH).
NOTE: You can also raise the chicken up on balls of aluminum foil or on vegetables like carrots, onions, and potatoes. I like it in the water to make stock; some people cook it dry. Some people also flavor with lemon or paprika.
Mommy Hungry
-=-=-=-=-=-
Indian Beans and Peas
1 cup yellow split peas, rinsed
1 tablespoon oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon gingerroot, minced
1 tablespoon ground cumin
2 teaspoon ground coriander
1 teaspoon ground turmeric
2 bay laeves
1 (14 oz) can diced tomatoes
1 cups vegetable broth
1 cups frozen sliced (French cut) green beans
1 tablespoon lemon juice
1 cup coconut milk
Heat peas in 6 cups of water, boiling for 3 minutes and soaking for 1 hour. Drain and rinse thoroughly and set aside
In a large skillet, heat oil over medium and saute onion, cooking until softened. Add spices and cook another minute. Add tomatoes and peas and bring to a boil. Transfer to slow cooker. Add broth and green beans. Cover and cook on LOW for 8-20 or HIGH for 4-5. When peas are tender, add lemon juice and coconut milk. Cook an additional 20 minutes on HIGH. Discard bay leaves.
adapted from Judith Finlayson, The Vegetarian Slow Cooker
Besides cooking dinner at breakfast time, I'm spending the last few school days, half days!, breakfasting with a couple of friends, reading, blogging, and, frankly, lazing around. I don't think summer is too bad, though--especially because the kids start camp next week! And we have lots of other fun plans.
-=-=-=-=-=-
Slow-Cooker "Baked" Chicken
1 whole chicken (around 4 lbs)
1 cup water
onion, garlic, salt, pepper to taste
Place chicken breast-side down in 6-quart slow cooker. Salt and pepper (sometimes I even oil it a bit) to taste. Add one cup of water and garlic and onion as desired. Cook on LOW or HIGH until chicken is cooked (I'll get back to you on times--I think it's 8-10 on LOW, with 1 hour on HIGH to start, or 6 hours on HIGH).
NOTE: You can also raise the chicken up on balls of aluminum foil or on vegetables like carrots, onions, and potatoes. I like it in the water to make stock; some people cook it dry. Some people also flavor with lemon or paprika.
Mommy Hungry
-=-=-=-=-=-
Indian Beans and Peas
1 cup yellow split peas, rinsed
1 tablespoon oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon gingerroot, minced
1 tablespoon ground cumin
2 teaspoon ground coriander
1 teaspoon ground turmeric
2 bay laeves
1 (14 oz) can diced tomatoes
1 cups vegetable broth
1 cups frozen sliced (French cut) green beans
1 tablespoon lemon juice
1 cup coconut milk
Heat peas in 6 cups of water, boiling for 3 minutes and soaking for 1 hour. Drain and rinse thoroughly and set aside
In a large skillet, heat oil over medium and saute onion, cooking until softened. Add spices and cook another minute. Add tomatoes and peas and bring to a boil. Transfer to slow cooker. Add broth and green beans. Cover and cook on LOW for 8-20 or HIGH for 4-5. When peas are tender, add lemon juice and coconut milk. Cook an additional 20 minutes on HIGH. Discard bay leaves.
adapted from Judith Finlayson, The Vegetarian Slow Cooker
Shakespeare in Bed
At 6:30 in the morning?
Bud woke up early and was reading Who was William Shakespeare? by Celeste Mannis, a biography for children. Both kids are devouring biographies now--Harriet Tubman, Paul Revere, Ben Franklin, Ferdinand Magellan, and more. And Bud picked up Shakespeare when he woke up.
But he had questions, first about the Elizabethan age. "Mom, did you know Queen Elizabeth's mom was beheaded!?!" Sure, I said, "Divorced, beheaded, died. Divorced, beheaded, survived." This kept Bud busy for awhile, wrapping his mind around the profligate king. Then, "Mom, do you know Romeo and Juliet?" When I told him the bare-bones story, he was upset. "Why did the message take so long? How did he get poison?" Never was there a story of more woe . . .
So I tried to distract him with the comedies--the love-hate of Much Ado About Nothing, the faeries and dreams of A Midsummer Night's Dream. We talked about how the stories are dramatic representations of the best and worst of humanity, meant to instruct, inspire, entertain, but the were not real. "So how did the actors play dead?" Thankfully, we eventually got distracted by the actual book, specifically the quotes in the front. Mama and I tried to complete the snippets--"To thine own self be true," "Good night, sweet prince," "A horse, a horse, a kingdom for a horse!" It was definitely early in my day to be recalling Shakespeare!
Finally, as he left to get dressed, "Mom, did you know they think Shakespeare went into hiding? He might have been a secret Catholic!"
I think these books might be a little old for Bud.
Maybe even for me.
Sunday, June 17, 2012
A Peony for Remembrance
"Flower Communion"
Today our UU congregation celebrated the annual Flower Communion started by Norbert Capek, mid-20th century Unitarian minister in Prague who spoke out against fascism and died in a concentration camp. Our congregation celebrates by each member bringing a flower from home to deposit in communal vases which the children carry in; at the end of service, each person takes home a different flower. It's a lovely summertime ritual, filling the sanctuary with color and scent. We brought two roses--a large pink one and a cluster of miniature pink ones. We came home with what look like mini-cheddar pinks and also a giant, lovely peony.
But today, we also said goodbye to our minister, Rev. Kathleen McTigue, who has been called to national office in the UUA. While we were only members of this congregation for half a year, we were touched by her example of spiritual reflection and growth, eloquent and erudite sermons with liberal doses of poetry, strong moral code and sense of social justice, and lighthearted and welcoming manner with those around her. We will miss her but will keep her words, spirit, and example with us . . .
What a gathering-the purple
tongues of iris licking out
at spikes of lupine, the orange
crepe skirts of poppies lifting
over buttercup and daisy.
tongues of iris licking out
at spikes of lupine, the orange
crepe skirts of poppies lifting
over buttercup and daisy.
Who can be grim
in the face of such abundance?
There is nothing to compare,
no need for beauty to compete.
in the face of such abundance?
There is nothing to compare,
no need for beauty to compete.
The voluptuous rhododendron
and the plain grass
are equally filled with themselves,
equally declare the miracles
of color and form.
and the plain grass
are equally filled with themselves,
equally declare the miracles
of color and form.
This is what community looks like-
this vibrant jostle, stem by stem
declaring the marvelous joining.
This is the face of communion,
the incarnation once more
gracefully resurrected from winter.
this vibrant jostle, stem by stem
declaring the marvelous joining.
This is the face of communion,
the incarnation once more
gracefully resurrected from winter.
Hold these things together
in your sight-purple, crimson,
magenta, blue. You will
be feasting on this long after
the flowers are gone.
in your sight-purple, crimson,
magenta, blue. You will
be feasting on this long after
the flowers are gone.
--from Blessing the Bread by Rev. Lynn Ungar, DRE, Starr King, CA
Today our UU congregation celebrated the annual Flower Communion started by Norbert Capek, mid-20th century Unitarian minister in Prague who spoke out against fascism and died in a concentration camp. Our congregation celebrates by each member bringing a flower from home to deposit in communal vases which the children carry in; at the end of service, each person takes home a different flower. It's a lovely summertime ritual, filling the sanctuary with color and scent. We brought two roses--a large pink one and a cluster of miniature pink ones. We came home with what look like mini-cheddar pinks and also a giant, lovely peony.
But today, we also said goodbye to our minister, Rev. Kathleen McTigue, who has been called to national office in the UUA. While we were only members of this congregation for half a year, we were touched by her example of spiritual reflection and growth, eloquent and erudite sermons with liberal doses of poetry, strong moral code and sense of social justice, and lighthearted and welcoming manner with those around her. We will miss her but will keep her words, spirit, and example with us . . .
Go in peace. Believe in peace. Create peace.
Friday, June 15, 2012
Right Now
NOT watching Nik Wallenda tightrope walk across Niagara Falls. Nope. Can't even watch the pre-show. Going to shower and whatever else for the time it takes.
I wish him luck and safe journeys, though.
I wish him luck and safe journeys, though.
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