To answer Samantha’s question via reply - if all goes as planned, those felt circles will turn into this, except in the shape of a heart and colorful. My hope is it’ll be sweet baby shower decor without being too baby. Wish me luck!
I’ve been both surprised and proud of the fact that, until now, I’ve not really worried about Ryan. This is very out of character for me, but he’s been such a good, happy, easy baby. Late to walk, no prob, he was clearly early on other things. Even when I couldn’t nurse him exclusively, I didn’t worry about the effect of formula, I simply felt guilty for not living up to some unspoken standard.
But recently, I’ve found something to worry about. I’ve started comparing him to other kids, particularly kids I see on blogs, in one very specific category. Television-watching-skills. What? You didn’t know that was a skill? I see pictures of kids far younger, and similarly aged, with rapt attention, staring at a TV screen. Parents say kids Ryan’s age watch MOVIES! We recently introduced TV (I know, he’s not yet two, but as just mentioned, clearly we held off a little while). We don’t turn it on every day by any means, but now and again. And Ryan dances along to songs, giggles, even asks for Elmo by name (that was QUICK!), but about 5, MAYBE 10, minutes into it he moves onto something else. Usually, you guessed it, basketball, or outside, or doggy, or coloring or anything but sitting still and watching TV.
I know this must sound crazy, but I’m honestly a little worried about his attention span. Same for books. Lately, it’s rare we finish a single book cover to cover. About half-way through he hops up and gets another book off the shelf, only to sit in my lap and read half of that one.
Someone please tell me my child is normal and doesn’t have ADHD!
I wasn’t going to post this recipe, because the camera phone picture isn’t the greatest (can’t wait to get my replacement camera this weekend!). But, we had it on Monday night, and within two minutes of waking up on Tuesday, Ryan had said “Ungry. Dasta.” Meaning, he was hungry for pasta - as he called it the night before. No, I didn’t let him eat it for breakfast, but we did have leftovers that night. The best part is each night we ate it (3 in total, that’s how I roll - too busy to cook every night!), Ryan was particularly enamored of a different ingredient. Sauce-soked “coccoli” (aka broccoli), then pasta, then the carrots.
Sesame noodles - adapted from Smitten Kitchen 1/2 cup tahini 1/3 cup soy sauce 1 tablespoon grated ginger 2 garlic cloves, minced 3 tablespoons rice vinegar 2 tablespoons sesame oil 1 tablespoon honey 1 teaspoon garlic chili sauce 1 lb dried spaghetti 1/2 cup chopped cilantro 1 bunch scallions, chopped 1/3 cup reserved pasta cooking water
Whisk tahini, soy sauce, ginger, garlic, rice vinegar, sesame oil, honey and garlic chili sauce in a medium bowl. It may look curdled, but as it sits for a few minutes the tahini will melt into the sauce. Meanwhile, cook pasta until barely al dente. Remove 1/2 cup or so cooking water and set aside. Drain pasta and rinse just slightly under cool water. Add cilantro and scallions, and add pasta water to sauce until thinned to desired consistency (about 1/3 cup for me). Once noodles have cooled, coat with sauce, tossing with tongs.
Buddha’s delight 2 carrots, chopped into 1/2” length and havled where thick 3 heads broccoli, chopped 1 head bok choy, chopped 1 cup mushrooms, chopped 1 bunch scallions, chopped 1/3 cup reduced sodium soy sauce 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 tablespoons rice wine 2 teaspoon brown sugar 4 cloves of garlic, minced 2 tablespoons of ginger, grated 1 bunch scallions, chopped
Saute carrots in a bit of oil over medium high heat. After a few minutes, add broccoli and sauteed until still crisp but beginning to turn tender (not all the way through). Add bok choy, mushrooms and scallions, and remaining ingredients, and simmer for a few minutes until the veggies are tender.
Since making the decision to forego meat at home, at least for the most part, I feel like I’ve stumbled upon some well-kept and delicious secret. When you remove meat from your plate, you get to eat so much more food! Inspired by the Moosewood broccoli cheddar strudel, but adapted to suit what I had on hand (no filo), this huge portion of broccoli cheddar stromboli came in at 300 calories. Approximate recipe (since I never measure anything) below -
Ali’s basic pizza dough
1 cup and 2 tablespoon warm water
a pinch of sugar or a squeeze of honey
2 1/4 teaspoon active dry yeast
1 teaspoon salt
3 C flour plus more for kneading
1 tablespoon oil
Combine warm water, sugar/honey and yeast in a small bowl and let sit for 5 mins until bubbly.
In a large bowl, stir together the flour and salt.
Add the oil to the water mixture, and dump into the dry ingredients. Stir until it comes together. Turn out onto a floured surface and knead for about 5 mins, incorporating more flour as necessary. Place in oiled bowl, cover, and let rise for an hour. At this point, you could wrap it well and put it in the fridge over night. Or, punch down and let rise an hour again before using.
1 tablespoon olive oil
1 onion, halved and sliced
5 heads broccoli, chopped
8 oz sharp cheddar
juice of half a lemon
Heat oil over medium heat in large saute pan. Add onion and cook until begins to color. Add the broccoli and saute until just starts to become tender. Remove from heat and let cool a bit. Add the lemon juice, cheddar and season with salt and pepper.
Pre-heat oven as high as yours goes, preferably with pizza stone.
Roll dough into large rectangle (I used half of the dough for a VERY thin crust, but could use all). Spread filling over it, leaving both short and 1 long boarder (the one farther from you) with a 2” or so margin. Roll up as if making cinnamon rolls, dotting the edges with water as you seal. Brush the top and sides with olive oil and sprinkle with a bit of salt or more cheese. You can do this on parchment and transfer that way to the pizza stone, or as I do, transfer it to a pizza peel covered in corn meal and slide onto your stone. Or, just use a baking sheet if that’s all you have.
Incredibly easy, healthful and both Steve and Ryan loved it!
I just did something I hadn’t done for over a year - exercise. It was hard, it was a little humiliating, but I feel good that I got it done. Ten pounds to lose, summer supposedly on the horizon. I can do this.