tag:blogger.com,1999:blog-63300543415718449422024-03-23T06:07:58.292-05:00Kid CultivationNourishing bellies and brains in a world of food allergies, eating challenges, and general pickiness. Let's play with our food!Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.comBlogger229125tag:blogger.com,1999:blog-6330054341571844942.post-4828371944629998802013-10-02T12:12:00.002-05:002013-10-02T12:12:41.906-05:00We moved!Kid Cultivation has moved! Please <a href="http://kidcultivation.com/" target="_blank">click the link</a> to visit us at our new and improved site: <br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com1tag:blogger.com,1999:blog-6330054341571844942.post-31543745909793437852013-07-30T09:31:00.000-05:002013-07-30T09:31:00.646-05:00Blue Apron ReviewYou know the drill. It's 6:30 and you just got home from work or school or the PTO fundraiser or the dentist or the ridiculous playground that has the water feature right next to the massive muddy sand pit - quite possibly all of the above. The kids are starving, there's sand in everybody's underpants and you just realized you're out of garlic and you forgot to thaw the pork chops. The takeout menu drawer is beckoning. Pizza. Subs. French fries. Burritos. Maybe Thai food if you're lucky. Not exactly health food and probably not all that delicious either. But wait...it doesn't have to be that way. Have you heard about <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a>, yet? <br />
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<a href="http://www.blueapron.com/" target="_blank">Blue Apron</a> is a complete meal-based grocery delivery service. Basically, a team of culinary specialists put together creative, seasonally-inspired recipes for three complete meals each week so you don't have to. You choose from a vegetarian or carnivore option. Once you've placed your order, you receive a grocery box shipped directly to your home containing everything (and I do mean everything!) in the exact quantities you'll need to prepare three complete meals for your family. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVacbfHKnuAZ2PHrvBQu-3Y6h9VKfjVsCe-v9pgSCv9lFBIdJB7N5YWhiCv5OacescCKQIMYVFcOWpC_4evjqyUrEYF5ohaGLjHzEvtzncGGWV-hx0ntAdq5R11E8V0Vry7bmnUbYX0X4/s1600/MidJuly2013-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVacbfHKnuAZ2PHrvBQu-3Y6h9VKfjVsCe-v9pgSCv9lFBIdJB7N5YWhiCv5OacescCKQIMYVFcOWpC_4evjqyUrEYF5ohaGLjHzEvtzncGGWV-hx0ntAdq5R11E8V0Vry7bmnUbYX0X4/s640/MidJuly2013-7.jpg" width="640" /></a></div>
A few weeks ago, I had the privilege of trying out the service firsthand when the folks over at <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a> sent over a free box as a gift for our family to try out. Check out the goods!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuBZsbicq1vAj54jZuC7BMqRGqQtEhv8wQDrAbsJfaUH-JdbR7S9r7FdrKnMqbvGmkdA1CGpfsNAj1Y1tl4LgY5v4VshydIDghPFZM5-3b18b6yK97J3rJVTQgmSROUVmh2oFoHYs-J4/s1600/MidJuly2013-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuBZsbicq1vAj54jZuC7BMqRGqQtEhv8wQDrAbsJfaUH-JdbR7S9r7FdrKnMqbvGmkdA1CGpfsNAj1Y1tl4LgY5v4VshydIDghPFZM5-3b18b6yK97J3rJVTQgmSROUVmh2oFoHYs-J4/s640/MidJuly2013-4.jpg" width="640" /></a></div>
We selected the meat/fish/poultry option. Everything arrived in great condition in a sturdy, well-insulated box. The meat and fish were ice-cold, vegetables ripe and unbruised, and even the fresh herbs you see above arrived vibrant, green and fresh. That's no small feat shipping from NY to Chicago! I was seriously impressed with the packaging.<br />
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The KC kids weren't nearly as impressed with the packaging as they were with the box contents. They unpacked the whole thing shouting out ingredients and trying to match the food to its corresponding recipe. Looly claimed the experience of unpacking the box was like "Food Christmas." Not a bad reception from the 7-and-unders. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddIYsI8twOSJAx33QUG-IDm7iSGHsk_h9yPMemgECViGIRoUMa4tYfErXfXRCsOyONR3MrLfrFr4CKUs0SmVocKXSMB5yJidZY-n7Gf91WcssbJbHVG74weh3dtAPdOl7NXM4KH3240M/s1600/MidJuly2013-2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddIYsI8twOSJAx33QUG-IDm7iSGHsk_h9yPMemgECViGIRoUMa4tYfErXfXRCsOyONR3MrLfrFr4CKUs0SmVocKXSMB5yJidZY-n7Gf91WcssbJbHVG74weh3dtAPdOl7NXM4KH3240M/s640/MidJuly2013-2-2.jpg" width="640" /></a></div>
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To be honest, I wasn't sure <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a> was going to work for us. Ten years ago, pre-kids, when we were both working full time, Mufasa and I would have been all over something like this. But these days, I <i>like</i> my cookbooks and food magazines. I look forward to browsing and selecting recipes to try. And really between picky kids, food allergies and 5 mouths to feed I just wasn't sure I wanted someone else planning our supper. But then this happened:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdk0QTsL7JAHF3BX52PM-Q7Kd34AbIMR4lOsbsm_r4vd86M27ApS_AROD3x7Bd7se9xUiQHzvWxVSHRpX_MtPvO7pKYvuIvncD2K8HVw_j4udHfIJs5cwmxNf_5WVGMFb6MhviNRnMbpU/s1600/MidJuly2013-28.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdk0QTsL7JAHF3BX52PM-Q7Kd34AbIMR4lOsbsm_r4vd86M27ApS_AROD3x7Bd7se9xUiQHzvWxVSHRpX_MtPvO7pKYvuIvncD2K8HVw_j4udHfIJs5cwmxNf_5WVGMFb6MhviNRnMbpU/s640/MidJuly2013-28.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cod with Pickled Grapes & Summer Succotash from <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a></td></tr>
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I thought that might get your attention. Beautiful, right? The rainbow of produce, crispy on the outside, flaky on the inside seared cod, pickled grapes. Sure, we cook like that sometimes...on the weekends. But see, here's the thing. With <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a>, that was Tuesday night dinner. Tuesday, people!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh291mUiLzq3yt8xgT0fuGtPmFUPe1SAJUpqNeDn82y6gBuauAbzqFXz9nSkmA-RCXBulwmAM5AroYYUlBAItqZ3UiMQKxBRwK88skp_oiDiauRAZZqvI17WDT81RVrLXSzBRHEYsPZ0I/s1600/MidJuly2013-46.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh291mUiLzq3yt8xgT0fuGtPmFUPe1SAJUpqNeDn82y6gBuauAbzqFXz9nSkmA-RCXBulwmAM5AroYYUlBAItqZ3UiMQKxBRwK88skp_oiDiauRAZZqvI17WDT81RVrLXSzBRHEYsPZ0I/s640/MidJuly2013-46.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Squashes with Caesar Salad from <span id="goog_1320317185"></span><a href="http://www.blogger.com/">Blue Apron</a><span id="goog_1320317186"></span></td></tr>
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And how about Friday night's stuffed squash? </div>
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One of the best parts for me was how excited the kids got. They loved having colorful recipe cards to follow with a photo that looked exactly like our finished product. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewmbGktJb31cRQS3YJhQbgBTptPCJafP4ngXtAFa3pHMTwE00HvbtGVNzG5q8cmq6dJx82NTG8pbduXeyFHwblrBvjELHac51WgvqsZr0UqWd7B0ruaKuTIrHYJowpeQaxV6BqUFDK7Y/s1600/MidJuly2013-15-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewmbGktJb31cRQS3YJhQbgBTptPCJafP4ngXtAFa3pHMTwE00HvbtGVNzG5q8cmq6dJx82NTG8pbduXeyFHwblrBvjELHac51WgvqsZr0UqWd7B0ruaKuTIrHYJowpeQaxV6BqUFDK7Y/s640/MidJuly2013-15-2.jpg" width="640" /></a></div>
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Having all the ingredients pre-measured and at the ready made the whole experience of cooking with kids fast and totally painless. And no last minute grocery store runs for tomato paste or garlic required! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn10y1wETOMMg7-3YDIHVf_Vgm7jztD9knHNe0ckgF0r_baipk7Nd-4RPF0l7RaC8rxxA43Lz7rxxV8pUwSIhi1jTdZUu09x3Dqh-aZPH1Nw__1VhYcMBAqWe1VmEd2yAc0xemJgxkHNQ/s1600/MidJuly2013-9-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn10y1wETOMMg7-3YDIHVf_Vgm7jztD9knHNe0ckgF0r_baipk7Nd-4RPF0l7RaC8rxxA43Lz7rxxV8pUwSIhi1jTdZUu09x3Dqh-aZPH1Nw__1VhYcMBAqWe1VmEd2yAc0xemJgxkHNQ/s640/MidJuly2013-9-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roo sauteing the succotash</td></tr>
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Looly was so inspired to help she even volunteered to wash the dishes, so yeah, thanks, <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldk9f_Q1j086YTbZPWtCfY_VLNbN8dzQ0781sIvyR_HYJ_sUoHwo5PC5zv24w_36g6NVDraFtJuUuPqZJ7lwVX7Utpdf84RbE2dK1-0WIf60VCn_UcWQIJKoiZ62U1QfLoQu3t4Tj9OU/s1600/MidJuly2013-44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldk9f_Q1j086YTbZPWtCfY_VLNbN8dzQ0781sIvyR_HYJ_sUoHwo5PC5zv24w_36g6NVDraFtJuUuPqZJ7lwVX7Utpdf84RbE2dK1-0WIf60VCn_UcWQIJKoiZ62U1QfLoQu3t4Tj9OU/s640/MidJuly2013-44.jpg" width="640" /></a></div>
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Our third meal of the week was Chicken Tikka Masala and overall, we were slightly underwhelmed with it compared to the other two meals. In fairness, however, Mufasa <i>is</i> Indian and we live in a city where we can order excellent Chicken Tikka Masala from a slew of fine restaurants (2 within walking distance) on any given night so perhaps we're more than a little biased. It still served its purpose and there were hardly any leftovers to speak of. </div>
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I did run into a couple of minor issues preparing the meals throughout the week. First, since Roo is allergic to eggs, we opted not to use the mayonnaise that was provided for dressing the Caesar salad and instead subbed an egg-free canola-based "mayo." The dressing was still garlicky, lemony and totally spectacular. Second, I didn't get around to making the stuffed squash and Caesar salad for a few days after our box arrived by which time the chicory was showing its age. We subbed fresh lettuce from our CSA box instead. </div>
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On the whole, <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a> offers an innovative, feasible solution to the weeknight dinner conundrum. What do <i>you</i> do when you don't have the time and energy for full on healthy family meal planning <i>and</i> a grocery store run but you don't want to succumb to the the take-out trap. <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a> makes fresh, creative, wholesome home-cooked meals accessible and easy. <br />
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The recipes are healthier and tastier than what you'd receive with most take-out. The meals are scalable to your family's size and appetite, meaning you won't be left tossing out tons of leftovers or half-heads of rotten cabbage. You can subscribe or cancel the service any time, and at $9.99 per person per meal, it's not any more expensive than what we would end up paying at a family restaurant in our town. So why not bypass the burger joint this week and give <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a> a try?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQGXZSwLbz949iz3YhMjvlUkmJeVKa7ROJmSEoCg_0bfvOdsDZY3EtBh9-re8-XBJB2CzI6c0ngYWwLiooCxYD4L0bF7aF19tKCobPHxadLS9FVcv5QonmLEau9rZ7PofUJaq0SJ2WGM/s1600/MidJuly2013-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQGXZSwLbz949iz3YhMjvlUkmJeVKa7ROJmSEoCg_0bfvOdsDZY3EtBh9-re8-XBJB2CzI6c0ngYWwLiooCxYD4L0bF7aF19tKCobPHxadLS9FVcv5QonmLEau9rZ7PofUJaq0SJ2WGM/s640/MidJuly2013-3.jpg" width="640" /></a></div>
Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com2tag:blogger.com,1999:blog-6330054341571844942.post-73819487033964044642013-07-26T07:30:00.000-05:002013-07-26T07:30:02.980-05:00Egg-Free Cinnamon Spice Chocolate Chip PancakesA few years ago, reeling from the realization that Roo could not and likely never will be able to consume eggs, I couldn't help wallowing in a warm bath of self-pity. No more leisurely mornings at our favorite pancake house. No Christmas morning french toast casserole. No summer strawberry cream cheese brioche bake. No farmers market donuts. No crepes, waffles, breakfast burritos, huevos rancheros <i>or</i> egg sandwiches. What were we going to do with ourselves on weekend mornings?! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigoPRXDcYqOsLisHI4w1GM8q0wIcl3-xbzgk4aJCBXpS1KJAYdI40KjyWjfl4Mo9c7frT2_OeBKgH197AFS1b75Mw2mfqqQLXmO5xZJVSyCqGBUVCES_FXSbdeZw-pSh6GlYcc1NnA9W0/s1600/MidJuly2013-30.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigoPRXDcYqOsLisHI4w1GM8q0wIcl3-xbzgk4aJCBXpS1KJAYdI40KjyWjfl4Mo9c7frT2_OeBKgH197AFS1b75Mw2mfqqQLXmO5xZJVSyCqGBUVCES_FXSbdeZw-pSh6GlYcc1NnA9W0/s640/MidJuly2013-30.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Practicing their <a href="http://www.youtube.com/watch?v=cmSbXsFE3l8" target="_blank">Cups</a></td></tr>
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Bean sports weekend morning hair like nobody's business, am I right? </div>
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Thankfully I've gained a little perspective over the years. I've learned that Roo seems to do just fine with eggs at the table as long as he doesn't personally ingest them. We still don't risk cross contamination by going <i>out</i> for breakfast if we don't have to, but Christmas morning french toast casserole has retained its rightful place in the holiday line-up (thank gawd!). Don't worry. Roo always gets extra bacon. And usually chocolate. <br />
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As for the weekend staples, we've been able to adapt much more painlessly than I ever could have imagined. Egg-free pancakes? No problem! <br />
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<b>Egg-Free Cinnamon Spice Chocolate Chip Pancakes</b><br />
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2 cups all-purpose flour<br />
1/4 cup brown sugar<br />
1 & 1/2 tbsp baking powder (yes, tablespoons)<br />
1 tsp ground cinnamon<br />
1/4 tsp ground nutmeg<br />
1/4 tsp salt<br />
2 cups milk<br />
1/4 cup canola oil<br />
1/4 cup chocolate chips<br />
butter, maple syrup, whipped cream, powdered sugar, berries, or extra chocolate chips to serve<br />
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Start heating a griddle or heavy frying pan over medium heat. Whisk together first 6 ingredients (flour-salt) in a large bowl. Pour the milk and oil into the dry ingredients and whisk until just combined. A few lumps are fine. <br />
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Use a ladle or measuring cup to spoon about 1/4 cup batter onto the griddle (or use a tablespoon to make super-mini pancakes like Mufasa). Scatter a few chocolate chips on top of the wet better. When the surface is dotted with tiny air bubbles, flip the pancakes and cook the other side until golden brown. Serve with butter, syrup, whipped cream, powdered sugar, berries, extra chocolate chips or my favorite - plain. <br />
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<span class="recipeDetails"><span class="ingredient" id="krakenRoot"></span></span>Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-1083561717879573262013-07-22T15:28:00.000-05:002013-07-22T15:28:00.742-05:00Lemonade Stand for a CauseI knew it was going to happen eventually but I put it off as long as I could. It's not that I'm a total lemonade stand scrooge. I stop at <i>other</i> kids' lemonade stands all the time, thirsty or not, but something about accosting a slew of commuters coming off the train who have no choice but to walk within two feet of a lemonade stand on our busy street while 3 adorable children smile expectantly in their direction seemed a little like neighborhood harassment. <br />
<br />
But the KC kids kept pushing and negotiating and insisting. They won.
Incidentally, that's also their strategy for selling lemonade and it's
highly effective. <br />
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To abate the sting of steep prices ($1 a glass!) and in hopes of instilling some strong core values in my little entrepreneurs, I suggested they donate their profits to a good cause. They agreed on our local food pantry. I said I'd match whatever they raised. <br />
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I knew they'd have fun squeezing lemons, drawing a sign on
the dry erase board, chatting up the neighbors and serving paper cups
of their own icy tart lemonade. What I <i>didn't</i>
count on was the multiple trips to the grocery store we'd end up making
to keep up with the mad afternoon rush. I didn't count on the
generosity of our neighbors or that of my kids who kicked in the
contents of their piggy banks to seed the cash box. And what I really
didn't count on was the <i>hundred</i> dollars they would make! <br />
<br />
Sure that $100 included the change they started with and I kicked in the cost of the lemons and extra bag of sugar. But seriously, folks, $100 from a freaking lemonade stand! You've never seen 3 kids beaming with more pride...or gleaming with a stickier coating of simple syrup.<br />
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Today we wrote the check. $100 from them, $100 from us along with a
donation matching gift form from Mufasa's work and that little lemonade
stand turned into $400 for our local food pantry! Not a bad showing for
an afternoon's work from 3 kids without work permits.<br />
<br />
So, it looks like we have a new annual event on our schedule. How about you? There's still plenty of time for a summer lemonade stand in support of your favorite charity. Who's with us?!Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-44272277568496813452013-07-19T07:00:00.000-05:002013-07-19T07:00:06.904-05:00Beaches Negril Resort Allergy ReviewA few weeks ago we embarked on our first international travel since 3 kids and Roo's food allergies joined the family. In case there was any doubt, traveling with food allergies is daunting - nuts nestled in airplane seat crevices, unfamiliar restaurants, driving 15 miles out of the way in search of a well-stocked grocery store only to discover you made a wrong turn 9 miles back...uh-huh. <br />
<br />
Traveling out of the <i>country</i> can feel downright impossible. I'm here to tell you it's not. At least for us, at this point in time, with our current set of allergies (peanuts, tree nuts, eggs, and peaches) we have proved it not only possible, but dare I say...enjoyable. <br />
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We selected <a href="http://www.beaches.com/main/ng/ng-home.cfm" target="_blank">Beaches Negril Resort and Spa</a> based on several positive reviews we read regarding the handling of food allergies. <a href="http://www.beaches.com/" target="_blank">Beaches</a> touts a <a href="http://www.sandals.com/news/articles.cfm?aid=40" target="_blank">no worries to food allergies</a> stance and that's really great except we all know it's a big fat lie. There is always some worry with food allergies. <i>Always</i>. That said, <a href="http://www.beaches.com/" target="_blank">Beaches Resorts</a> have made a commitment to take food allergies seriously and are making a concerted effort to welcome and accommodate guests with special dietary needs. Rock on, <a href="http://www.beaches.com/" target="_blank">Beaches</a>!<br />
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We notified the resort several weeks in advance of our visit about Roo's
allergies and received an email confirmation that they would be able to accommodate his needs. Upon check-in we
reminded the staff of his allergies, which had not been notated anywhere
in our reservation but turned out not to be necessary. Within a few
minutes, we were meeting with the resort's head chef who gave us a
rundown of allergy protocol and assured us that Roo would be able to
find safe things to eat throughout the week. Nice, right? <br />
<br />
At each resort restaurant we informed our server or a manager that we had food allergies. A few minutes later, a chef would come to our table to discuss safe options. At the buffet style Mill restaurant, a chef was available to walk us through the buffet line pointing out which items were safe and those that weren't. Overall, Roo didn't have problems finding things to eat. Special thanks to Chef Conray who went so far as to prepare delicious egg-free, nut-free,
fruit-filled muffins especially for Roo which turned out to be some of the tastiest treats
any of us had on the trip. Talk about going the extra mile!<br />
<br />
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Our beachfront suite was large enough for the five of us and had a mini fridge and
microwave. We brought along plenty of safe snacks and microwavable foods
just in case but ended up barely using any of it. Best of all, no one
ever seemed inconvenienced in the least if we asked to double or triple
check to make sure certain items were safe. The kids particularly loved eating at the tappenyaki style Kimono's restaurant one night where our chef was careful to avoid eggs and nuts for us as well as onions, due
to another traveler's allergy. <br />
<br />
I should point out that while the food is ample and edible, it is not gourmet. I don't know about you but on a trip when I'll be spending 70 percent of the time in my bathing suit, gourmet meals are not a huge priority anyway. 24-hour access to soft-serve ice cream at Sweeties was enough for me, thank you very much. For us, food safety and sustenance were the priorities and <a href="http://www.beaches.com/main/ng/ng-home.cfm" target="_blank">Beaches Negril</a> delivered on both accounts. <br />
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We tried to be smart at
the buffet and avoided areas where there was high potential for cross
contamination from peanut-butter, eggs, etc. Roo enjoyed packaged
cereal, bacon or sausage, cheese, and fruit for most breakfasts and
there were always options available to him at lunch and dinner (pasta,
chicken, quesadillas, etc.). <br />
<br />
The Venetian was hands down our best meal of
the week though surprisingly it was the least accommodating restaurant we tried in terms of allergies. Our waiter
checked with the chef regarding our allergies and we were told he
would make spaghetti and meatballs for Roo. Luckily, that's what he
wanted anyway but we were not provided any other options. Despite the claims
to the contrary, I couldn't get past the notion that there <i>could be </i>egg
in the meatballs so Roo skipped the meatballs, ate the pasta, marinara, and extra Parmesan. He
was happy and satisfied to the point that the rest of us were able to
enjoy dessert - pumpkin doughnuts, chocolate tart, and tiramisu while he
sucked on a <a href="http://www.oldtimecandy.com/ring-pops.htm" target="_blank">ring pop</a> I brought along in my purse. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8F4PLrbPr-XK5UQXI5dnsdEIJzEi6ofMgCh2ZF9w9tKF-l2e5CbMeBX5Q-qtVVAcvMujGPzf3zOF9Tq6DrXnIDJAE_Xm4zz-hoJVT9DbmERFOv6jHGb05Mkm3giclm7aAdyJct1_DM-4/s1600/From+iPad+216.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8F4PLrbPr-XK5UQXI5dnsdEIJzEi6ofMgCh2ZF9w9tKF-l2e5CbMeBX5Q-qtVVAcvMujGPzf3zOF9Tq6DrXnIDJAE_Xm4zz-hoJVT9DbmERFOv6jHGb05Mkm3giclm7aAdyJct1_DM-4/s640/From+iPad+216.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looly relaxing at The Venetian</td></tr>
</tbody></table>
The bottom line is be smart. Be prepared. Be gracious. Notify the
resort in advance of your needs. Be specific. Remind, remind, remind - everyone and every time. Bring along
several packs of epipens. The resorts are located far from the nearest
hospital. Better safe than...well, better safe, okay? Express gratitude
and remember names. Don't assume ingredients are the same abroad as they
are at home. Bring back-up. We brought an entire suitcase packed with
safe foods just in case. We ended up not using most of it, but it was so
much more relaxing knowing we had it available if we needed it. <br />
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To be fair, after reading a few complaints from other visitors to <a href="http://www.beaches.com/main/ng/ng-home.cfm" target="_blank">Beaches Negril</a>,
I
concede the following. It's Jamaica. And it's the tropics. There is
extreme poverty in many areas. There are bugs. Milk comes in a box and
according to Bean tastes different than milk in the US. The driving is
chaotic. It's hot and humid. The birds tend to visit the open air
restaurants for their breakfast too. All true. But, guys, it's the <i>tropics</i>!<br />
<br />
There
are enormous sparkly pools, a lazy river and water slides,
breathtakingly
clear azure seas, the softest coconut white sand that doesn't burn your
feet even at high noon, multiple swim-up bars, fruity rum lunch, a warm,
gracious, enthusiastic staff to cater to your every whim, palm trees
fluttering in the breeze, and smiling, dripping, sun-exhausted kids. Relax and enjoy it. <div class="separator" style="clear: both; text-align: center;">
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com5tag:blogger.com,1999:blog-6330054341571844942.post-6946223381411809062013-07-16T14:41:00.000-05:002013-07-16T14:41:00.549-05:00Thunderstorm Orzo SaladThese two love the rain. The more lightening and thunder, the better. <br />
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This one...not so much. </div>
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When the sky gets dark and the rumbles start, Bean tends to look like this. Pathetic, I know. At least it's not bed time. <i>That's</i> the worst. Well, it's the worst right after the fingers in her ears all-out screaming attacks that occur every time we get a middle of the night storm. <br />
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Bean requires more than a little distraction to cope with the booms. Like, a whole
lot of boiling, chopping, stirring, whisking, pouring kind of
distraction. Come on, Bean. Let's go make a salad while these guys look for worms.<br />
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<b>Thunderstorm Orzo Salad</b><br />
inspired by <a href="http://www.myrecipes.com/recipe/mediterranean-orzo-salad-with-feta-vinaigrette-10000001065540/" target="_blank">Cooking Light </a><br />
<br />
1 cup orzo or other small pasta<br />
2 cups baby spinach, chopped<br />
1/2 medium red onion, chopped<br />
1/2 cup pitted, chopped kalamata olives<br />
1/2 cup sun dried tomatoes, chopped<br />
1/2 cup marinated artichoke hearts, chopped<br />
1 cup feta cheese, crumbled (divided)<br />
1/4 cup red wine vinaigrette (recipe below) <br />
salt and pepper to taste<br />
<br />
Cook the pasta according to package instructions. Drain and rinse in cold water. Combine the cold pasta, spinach, onion, olives, tomatoes, artichoke hearts, and 3/4 cup of the feta cheese in a large bowl. Pour the red wine vinaigrette over the top and toss gently. Season with salt and pepper. Serve with remaining feta sprinkled on top.<b> </b><br />
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<b>Red Wine Vinaigrette</b><br />
<br />
1/4 cup red wine vinegar<br />
1 tbsp Dijon mustard<br />
1 tbsp agave (or honey, or granulated sugar)<br />
1/2 tsp kosher salt<br />
1/4 tsp freshly ground black pepper <br />
1/4 cup extra virgin olive oil (or more to taste, I prefer a vinegary vinaigrette)<br />
<br />
Combine the vinegar, mustard, agave, salt and pepper in a small bowl. Add the oil in a slow, steady stream whisking all the while until you have a thick, tasty dressing. Serve on the orzo salad above or crisp baby greens.<br />
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The worm hunters back in time for dinner. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnrW8H3bvZrSCQUZKydHGdJLrA4Jg16cUdchhVfOVTelFdZ7h3BY0KkcPmmud_DCLVShkQ0fifK9C06gMkrjGfxLAgNx5kfEWMj9fWG8zOwqRaKfNS032zY68odG48uwvwhPAm3a9sBA/s1600/MidJune2013-4-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnrW8H3bvZrSCQUZKydHGdJLrA4Jg16cUdchhVfOVTelFdZ7h3BY0KkcPmmud_DCLVShkQ0fifK9C06gMkrjGfxLAgNx5kfEWMj9fWG8zOwqRaKfNS032zY68odG48uwvwhPAm3a9sBA/s320/MidJune2013-4-2.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbPLe-odGSJxqbCn0F96CF9XK2Ht4ChYJewua1NOhI9h64G0VIgSQLVMqfZs2QpCl1FiD1Wn2fnbcbAWhmDOLdNnIvXn-OvLesiBJE02-iP10i4JvizC-aWI5SbGGeWhkFtlQWODjAAA/s1600/MidJune2013-3-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbPLe-odGSJxqbCn0F96CF9XK2Ht4ChYJewua1NOhI9h64G0VIgSQLVMqfZs2QpCl1FiD1Wn2fnbcbAWhmDOLdNnIvXn-OvLesiBJE02-iP10i4JvizC-aWI5SbGGeWhkFtlQWODjAAA/s320/MidJune2013-3-2.jpg" width="213" /></a></div>
Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com2tag:blogger.com,1999:blog-6330054341571844942.post-69835358373845313512013-07-11T12:10:00.000-05:002013-07-11T12:10:00.580-05:00Old-School Buttermilk Fried ChickenIn an effort to be both hip and timely my book club read <a href="http://www.publicbookshelf.com/fiction/great-gatsby/" target="_blank">The Great Gatsby</a> last month. It was going to be, well, great. Cool, smart ladies reading classic fiction we hadn't looked at since high school, putting on lipstick, heading out to see <a href="http://thegreatgatsby.warnerbros.com/" target="_blank">Baz Luhrmann's much-hyped film</a>, chatting it over with ice cold gin and tonics afterward. I could almost feel the cigarette holder between my fingers, not that I smoke, but we were just going to be <i>that </i>awesome. <br />
<br />
But apparently we <i>forgot</i>. We forgot that we're not 16 anymore with endless summer stretching before us. We forgot the obligations. Work. Travel. Spouses. Pets. Kids. Oh, and some of us need to be in bed by 10 pm. So the movie never got seen. Not by any of us. And then it was gone. Out of the theaters while we were still making our great plans. Awful, right? <br />
<br />
At least we still have book club. And this plate of cold fried chicken. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCsBJ62Y1Zqa1m9Pz0TbZDlBO4Ppt17ezRD6haqjExFCY-EGjgg3_dnPsPlTL0h1LP2VnXcvWb7ZulQMmn0pZLfQD5QMNnkewshjP-o5iUAEQIhUwZG531Cg9QNiTJaiV2TMh5jdhtIc/s1600/MidJune2013-39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCsBJ62Y1Zqa1m9Pz0TbZDlBO4Ppt17ezRD6haqjExFCY-EGjgg3_dnPsPlTL0h1LP2VnXcvWb7ZulQMmn0pZLfQD5QMNnkewshjP-o5iUAEQIhUwZG531Cg9QNiTJaiV2TMh5jdhtIc/s640/MidJune2013-39.jpg" width="640" /></a></div>
You know the scene? Tom and Daisy huddled at the kitchen table shortly after the accident, a platter of cold fried chicken between them. This is symbolic fried chicken, people. <br />
<br />
In keeping with Gatsby, this is old school fried chicken - shake it in a paper bag and deep fry it old school. No Corn Flakes. No oven "frying". No rushing. Old school fried chicken takes time. First there's a leisurely herb-scented buttermilk bath. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_fshOSLMnmR17mdhwErC12BiY-3RDFUKu7IbkZndgp4-la4JiSfGpfh8WF7bKLBejJ-ph5tm6bKAdMA7sxw1v78KY1KIWrGfTPjPWfkcjg38ZxUt7dxUZ87g3E8KnTApqJ3XAHnqGgA/s1600/MidJune2013-27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_fshOSLMnmR17mdhwErC12BiY-3RDFUKu7IbkZndgp4-la4JiSfGpfh8WF7bKLBejJ-ph5tm6bKAdMA7sxw1v78KY1KIWrGfTPjPWfkcjg38ZxUt7dxUZ87g3E8KnTApqJ3XAHnqGgA/s640/MidJune2013-27.jpg" width="640" /></a></div>
Then a slow fry. Resist the urge to make your oil too hot or you'll end up with burnt on the outside, raw on the inside chicken. Nobody wants that. Keep the oil right around 325-350 degrees. Adjust the heat accordingly as you work. Don't speed it. Savor the process. Then eat the chicken. And remember, there's always <a href="https://signup.netflix.com/" target="_blank">Netflix</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF0phiyUToCk4UdALfj_rY-hF7CXAdthdXEo5HLz6f5M7FCA-rI0qO5dc3kdmh-frtGTdRgehgGwOvdMVZCcinVodpOV2ZbrnrJupPkMGd3OLF8qY7P4ZnmDromX-GqAwI5Pzi0-eimU/s1600/MidJune2013-36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF0phiyUToCk4UdALfj_rY-hF7CXAdthdXEo5HLz6f5M7FCA-rI0qO5dc3kdmh-frtGTdRgehgGwOvdMVZCcinVodpOV2ZbrnrJupPkMGd3OLF8qY7P4ZnmDromX-GqAwI5Pzi0-eimU/s640/MidJune2013-36.jpg" width="640" /></a></div>
<b>Old-School Buttermilk Fried Chicken</b><br />
adapted from <a href="http://www.simplyrecipes.com/recipes/buttermilk_fried_chicken/">SimplyRecipes.com</a><b> </b><br />
<br />
3 pounds chicken pieces (I used 12 drumsticks)<br />
1 quart buttermilk<br />
1 large onion, thickly sliced<br />
1 tbsp Tabasco sauce<br />
1 tbsp cayenne pepper<br />
1 handful fresh parsley, roughly chopped <br />
1 handful fresh thyme<br />
2 cups all-purpose flour<br />
1 tbsp <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysblackred.html" target="_blank">Penzeys Black and Red Spice</a> (or 1/2 tbsp cayenne and 1/2 tbsp ground black pepper)<br />
1 tbsp onion powder<br />
1 tbsp seasoned salt<br />
2-3 cups canola oil for frying<br />
<br />
Whisk together the buttermilk, Tabasco sauce and cayenne in a large bowl. Toss in the onion slices, thyme and parsley. Place the chicken pieces into the mixture and marinate at least overnight (8-36 hours). Drain the chicken pieces in a colander.<br />
<br />
Heat the oil in a large, deep, heavy pot over medium high heat to 350 degrees. Your oil should be about an inch and a half deep in the pot. <br />
<br />
Meanwhile, layer two large paper grocery bags, one inside the other. This is a great time to bust out the sturdy Whole Foods bags that you have stashed in a closet somewhere. Dump the flour, Black and Red, onion powder, and seasoned salt in the bag. Fold over the top a couple of times to seal the bag and give it a shake. Add the drained chicken pieces, reseal the paper bag and give it a few heart shakes to coat the chicken.<br />
<br />
Working in batches, carefully place a few chicken pieces into the hot oil. Don't crowd them. Fry the chicken on one side for about 12-15 minutes then carefully flip each piece and fry the other side about 10 -14 minutes until crispy, golden and cooked through. Drain on paper towels. Season with salt and pepper. Serve hot, or let cool to room temperature, refrigerate and serve it Gatsby-style. Cold.<br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-16999618108701359722013-07-06T07:30:00.000-05:002013-07-07T10:32:11.311-05:00Mexican Kale SaladIt's <a href="http://www.localharvest.org/csa/" target="_blank">CSA</a> box season for <a href="http://angelicorganics.wordpress.com/" target="_blank">Angelic Organics </a>shareholders <i>and</i> our <a href="http://www.oak-park.us/farmersmarket/" target="_blank">farmers' market</a> is in full swing so all restraint has gone straight out the window. Three different varieties of crisp lettuces in addition to arugula and spinach, fresh herbs, broccoli, beets, turnips, radishes, scallions, kale and flats of ripe strawberries have taken over the kitchen, not to mention the peas and tomatoes that are starting to roll in from our own little garden plot. And we're just getting the season started!<br />
<br />
This is obviously cause for celebration. Where we live, when it comes to fresh local produce, we get it while we can. Winters are rough. Thank goodness there's no season for chocolate or March would be completely unbearable around here. For now though, we're wallowing like a bunch of baby rabbits in nature's bounty.<br />
<br />
But where are we going to put all of this gorgeous organic produce?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSD5BH87wv-vCsBFVZ5g2DG3fq7hvmvwU4DgYLrMKA2gvrixgzM9qYVNJaOyrZHVvBtu6mLy7-ivTFVz7zB7JU57DrM-RXPwcUAFesrVbabGpPwcoFeAEN2XNXofLJsFf3xxBNzEZ6C4Y/s1600/FruitSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSD5BH87wv-vCsBFVZ5g2DG3fq7hvmvwU4DgYLrMKA2gvrixgzM9qYVNJaOyrZHVvBtu6mLy7-ivTFVz7zB7JU57DrM-RXPwcUAFesrVbabGpPwcoFeAEN2XNXofLJsFf3xxBNzEZ6C4Y/s400/FruitSalad.jpg" width="400" /></a></div>
Main refrigerator compartment? Door? Crisper drawer? Dark, cool corner of the basement? What's the best place to store those luscious lettuces? For a quick crash course, check out this <a href="http://www.subzero-wolf.com/freshness-iq-challenge" target="_blank">Freshness IQ Challenge</a> put together by the food storage gurus at <a href="http://www.subzero-wolf.com/" target="_blank">Wolf and Sub-Zero</a>. As an added bonus, they'll donate a dollar to <a href="https://foodcorps.org/" target="_blank">FoodCorps</a> for every completed quiz. <br />
<br />
So how'd you do? I know enough not to ruin juicy summer tomatoes by putting them in the fridge but I admit to storing fresh fish in the main fridge compartment all these years. Who knew?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJX5VFrYJpGjN1sEUDDuUHiNXTC_PSDXdHQIwpuQP75iPd5Q-R-WszaRisCF2ph4cEwTzQ9HtAKtqEMi0txkWYWqyIXHs0-4D_jOVbyVIeaBIpfyIMy7Eq5oxgMQ195z7FB96uRlTNc6E/s1600/MidJune2013-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJX5VFrYJpGjN1sEUDDuUHiNXTC_PSDXdHQIwpuQP75iPd5Q-R-WszaRisCF2ph4cEwTzQ9HtAKtqEMi0txkWYWqyIXHs0-4D_jOVbyVIeaBIpfyIMy7Eq5oxgMQ195z7FB96uRlTNc6E/s640/MidJune2013-2.jpg" width="640" /></a>Now that we have proper storage out of the way, it's time
to put the good stuff to work make something awesome like perhaps...a
little Mexican Kale Salad? <br />
<br />
This is summer for lunch. Or dinner. Or breakfast for that matter.
Starting the day off with a salad is a great way to meet your produce
quota and helps ensure all those leafy greens get used. Forget <a href="http://www.wheaties.com/" target="_blank">Wheaties</a>. Breakfast salad is where it's at. If you're a traditionalist and need a little more breakfast
in your breakfast, try slicing a hard boiled egg on top. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVGtP01R24oNCSrf08ykxYsLXWmryIdcO8pyn_cxG_KaHzEmcqUzTZWijw9LNqHFZmksPLutqKxiRKUaBJCNPsmE4-H42owGNqjQGPIHSwn3L1IXQGHiTtGzB20we9HhTPb8loXlsnzU/s1600/MidJune2013-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVGtP01R24oNCSrf08ykxYsLXWmryIdcO8pyn_cxG_KaHzEmcqUzTZWijw9LNqHFZmksPLutqKxiRKUaBJCNPsmE4-H42owGNqjQGPIHSwn3L1IXQGHiTtGzB20we9HhTPb8loXlsnzU/s640/MidJune2013-5.jpg" width="640" /></a></div>
Earthy ribbons of deep green kale play so well alongside buttery avocado, salty Cotija, kicky radishes, and crunchy pepitas but it's the lime that really got the kids. Looly, surprise surprise, picked out the avocado, but all three of the 7-and-unders in this house ate this kale salad. By choice. There was no cajoling. No bargaining. They actually dumped kale salad on top of plain pasta to make their own creation - Mexican Kale <i>Pasta</i> Salad, then had seconds. Those are my kids!<br />
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<b>Mexican Kale Salad</b><br />
<br />
<u>For the dressing</u><br />
<br />
1&1/2 tbsp sunflower oil (or canola, olive or grapeseed oil)<br />
1 lime, juice and zest<br />
1 tsp agave<br />
1/4 tsp kosher salt<br />
pinch freshly ground black pepper<br />
<u><br /></u>
<u>For the salad</u><br />
<br />
1 bunch kale, sliced into thin ribbons<br />
1 avocado, cubed<br />
4 medium radishes, thinly sliced<br />
1/2 cup Cotija cheese, crumbled<br />
1/4 cup pepitas<br />
<br />
To make the dressing combine the oil, lime juice and zest, agave, salt and pepper in a small bowl. Whisk to combine.<br />
<br />
In a large bowl, combine the salad ingredients. Pour the dressing over the top and toss gently. Let sit at room temperature for 15-30 minutes. Toss it again and serve. Garnish with more pepitas, a sprinkle of Cotija, and lime wedges. <br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com2tag:blogger.com,1999:blog-6330054341571844942.post-77761043827012282712013-06-27T13:03:00.000-05:002013-06-27T15:23:50.930-05:00Vanilla Berry Frozen Yogurt PopsSummertime. Otherwise known on our back deck as popsicle season. Icy treats go fast around here - like multiple times a day fast. I can't really blame the little blue-tongued bandits. Popsicles are awesome. They're nice to look at, fun to eat, sweet, cold, refreshing, satisfying, and thirst-quenching all in one cute little party of a package. The red, white, and blue ones scream 4th of July.<br />
<br />
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Of course the astronomical sugar content and food dyes in most grocery store brands leave something to be desired, but who needs them anyway? Assuming you have a freezer in the vicinity, homemade popsicles are just about the easiest thing in the world to make with kids. </div>
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Fruit juices and purees, <a href="http://kidcultivation.blogspot.com/2012/07/frozen-banana-sundae-pops-and-chocolate.html" target="_blank">frozen bananas</a>, lemonade, coconut milk and yogurt, preferably chunked up with plenty of fresh fruit, all make for amazing popsicles with less than half the parental guilt (as evidenced by my own personal and totally unscientific study) of grocery store brands. So go ahead. Embrace the stick this summer. Bonus points if you serve these red, white, and bluish frozen yogurt pops for the 4th of July. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIYllx72k_bSfr3VlaFXoefXGc8GuDhqv7KplAo1hoAquA7tYxwL7Q9AUywA_EQg-Y_jM5QVsxakRT69VQgHc_S_Y7ts8geqNGqRLknwy0jwMjZ2UNHGAh5qKWM5ho7VbMjsaMz_jPBk/s1600/MidJune2013-28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIYllx72k_bSfr3VlaFXoefXGc8GuDhqv7KplAo1hoAquA7tYxwL7Q9AUywA_EQg-Y_jM5QVsxakRT69VQgHc_S_Y7ts8geqNGqRLknwy0jwMjZ2UNHGAh5qKWM5ho7VbMjsaMz_jPBk/s640/MidJune2013-28.jpg" width="640" /></a></div>
We opted to use <a href="http://www.stonyfield.com/products/yogurt/greek/nonfat/plain" target="_blank">Stoneyfield Organic Greek Fat Free Yogurt</a> but <a href="http://www.stonyfield.com/products/yogurt/greek/low-fat/plain" target="_blank">low fat</a> or full fat plain Greek yogurt would work well too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESUlX5aYxmD4tzLFFrxkNS2I6G1b7rRlTz39c6fnflHCehx6LZnWm_8h3V3rWlflyot2tdi6CcWOg4Bg5FeT__SwmQgt_0KkRdzGr_OTGjqjo_hjoDd-9IpYWBY_3gcF1AQ9VOpSEoPU/s1600/MidJune2013-23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESUlX5aYxmD4tzLFFrxkNS2I6G1b7rRlTz39c6fnflHCehx6LZnWm_8h3V3rWlflyot2tdi6CcWOg4Bg5FeT__SwmQgt_0KkRdzGr_OTGjqjo_hjoDd-9IpYWBY_3gcF1AQ9VOpSEoPU/s640/MidJune2013-23.jpg" width="426" /></a></div>
Despite what my little ham of a son would lead you to believe, <a href="http://www.stonyfield.com/" target="_blank">Stoneyfield</a> did not sponsor this post. I paid for my own yogurt fair and square, though I do admit to using a coupon to cover part of the cost of the <a href="http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Organic_Blue_Agave.html" target="_blank">Wholesome Sweeteners Organic Blue Agave</a> we're going to talk about in a minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVR32GcgLUYIExLwLnh_DVMGVXj5dFanKZCP5G85ZXeCeYbKrMYcSAUMKVUHLZxzRkA-146wMRQCqnLqDZ-RE-cAn3S0d-6RBUSWPCEqYaEpLkX-TNplf2iElDjua6F3Ipfs0UBSaVj_0/s1600/MidJune2013-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVR32GcgLUYIExLwLnh_DVMGVXj5dFanKZCP5G85ZXeCeYbKrMYcSAUMKVUHLZxzRkA-146wMRQCqnLqDZ-RE-cAn3S0d-6RBUSWPCEqYaEpLkX-TNplf2iElDjua6F3Ipfs0UBSaVj_0/s640/MidJune2013-24.jpg" width="426" /></a></div>
I like to use agave here rather than honey because of its thinner, runnier
consistency. The agave swirls into the yogurt effortlessly for uniform
sweetness throughout the pops. We used <a href="http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Organic_Blue_Agave.html" target="_blank">Wholesome Sweeteners Organic Blue Agave </a><i>and</i> pure vanilla extract since that's what I had on hand. If you are so inclined you could save yourself a step, skip the vanilla and use <a href="http://www.wholesomesweeteners.com/mainproduct/98/Organic_Vanilla_Blue_Agave_Syrup.html" target="_blank">Wholesome Sweeteners Organic Vanilla Blue Agave Syrup</a> instead of plain. <br />
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<b>Vanilla Berry Frozen Yogurt Pops</b><br />
<br />
16 ounces plain Greek yogurt<br />
4-6 tbsp <a href="http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Organic_Blue_Agave.html" target="_blank">Wholesome Sweeteners Organic Blue Agave</a><br />
2 tsp real vanilla extract<br />
1&1/2 cups raspberries and/or blackberries, fresh or frozen<br />
<br />
In a small bowl, stir together the yogurt and 2-3 tbsp of the agave, depending on how sweet you like your pops. At this point the yogurt should taste slightly sweeter than you want it. The flavor will mellow once it's frozen. Set aside.<br />
<br />
In a separate bowl, mash the berries with a fork. Stop when you still have some chunks of whole berry and plenty of bright, colorful juice. Stir in the remaining 2-3 tbsp agave. <br />
<br />
In popsicle molds (or paper cups if you don't have popsicle molds) layer the yogurt and berry mixtures, starting and ending with yogurt. Use a chopstick or anything with a slim, long handle to gently swirl the yogurt and berries together in the mold. Insert the sticks and freeze for at least 4 hours and up to several days.<br />
<br />
To release the pops from the mold, run them under cool to lukewarm water for about 30 seconds and gently wiggle out of the mold.<br />
<b><br /></b>
Makes 5 large pops. <b></b><br />
<b><br /></b>
<b>Happy 4th!</b><br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com4tag:blogger.com,1999:blog-6330054341571844942.post-60510354839471717982013-06-24T07:00:00.000-05:002013-06-24T11:07:53.410-05:00Beet HummusThey're baaaaaaack.<br />
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<br />
Beets. Pretty little suckers, I'll give you that. But it's their deep <strike>dirt</strike> earthy flavor I'm still struggling with. Still that doesn't keep them out of our CSA box every week. <br />
<br />
Last summer we made them into <a href="http://kidcultivation.blogspot.com/2012/07/bring-on-beets.html" target="_blank">beet chips with a side of curried yogurt dip</a> and they were good. Really, addictively, shockingly good and I have to admit, I kind of loved them. So maybe, perhaps I don't <i>hate</i> beets as much as I think I do. In an effort to push my own culinary boundaries as much as I push the KC kids' and in penance for the <a href="http://kidcultivation.blogspot.com/2013/06/avocado-chocolate-mousse-mini-pies.html" target="_blank">cruel avocado trick</a> I played on Looly last week: Beet hummus.<br />
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At least it's purple. That's something. Now, the original recipe did not call for garbanzo beans but I felt I had to include them both to warrant the "hummus" title as well as to convince myself that there was plenty of stuff in there that I like. I <i>know</i>. I can be very grown-up sometimes. <br />
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Once the beets are cooked, this hummus comes together so fast. I literally threw it together in the 5 minutes it took the kiddos to rescue their bikes and sidewalk chalk from the backyard before a thunderstorm was scheduled to roll through. By the first rumble, we were crunching naan chips with this lovely bowl of vibrant purple dip. <br />
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And guess what? It was <i>good</i>. Seriously good. The beets add a faint sweetness to the garlicky, lemony, creamy hummus with absolutely no dirt flavor to speak of. The cumin and tahini give the whole medley a satisfying warm nuttiness making it the perfect compliment for crisp mild vegetables or salty chips. And the color, well, you cannot beat that color. So, beets, perhaps there's something between us after all. <br />
<br />
<b>Beet Hummus</b><br />
adapted from <a href="http://www.simplyrecipes.com/recipes/beet_hummus/" target="_blank">Simply Recipes</a><br />
<br />
1/2 pound beets<br />
1 cup canned garbanzo beans, rinsed and drained <br />
2 tbsp tahini<br />
zest and juice of 2 lemons<br />
1 clove garlic<br />
1 tbsp ground cumin<br />
1/4 tsp kosher salt<br />
1/4 tsp black pepper<br />
<br />
Cut the greens off the beets and reserve them for another recipe or discard. Scrub the beets in cold water. Place them in a medium pot with and inch or two of water. Bring the pot to a boil then reduce heat and simmer until the beets are tender when pierced with a fork (about 30 minutes). Remove the beets from the cooking liquid and let cool slightly. Once their cool enough to handle, it should be fairly easy to pinch the skins off with your fingers. If you don't want purple hands, where gloves. Discard the skins.<br />
<br />
Place the cooked, peeled beets in a food processor. Add the remaining ingredients and puree until smooth, thick and creamy. Serve with toasted pita bread, sliced vegetables, or <a href="http://www.sarahsfinefoods.com/index.php?option=com_content&view=article&id=26&Itemid=13" target="_blank">naan crisps</a>.<br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-7590884728345239772013-06-20T07:30:00.000-05:002013-06-24T11:08:54.723-05:00Avocado Chocolate Mousse Mini PiesSay what? Chocolate <i>avocado</i> mousse?<br />
<br />
In case you just missed the pinched up face and lolling tongue, Looly <i>detests</i> avocado. But like many red-blooded seven-year-olds, she adores chocolate, which is precisely why Bean, Roo, and I couldn't resist playing a trick on her. <br />
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<br />
For months (years?) I've seen recipes for vegan chocolate mousse made with an avocado base floating around...so long that I
honesty can't remember where I saw it first. <a href="http://food52.com/recipes/17956-avocado-chocolate-mousse" target="_blank">Food 52</a> has a version. I've watched <a href="http://www.giadadelaurentiis.com/recipes/997/chocolate-avocado-mousse" target="_blank">Giada De Laurentiis</a> whip up a batch on an episode of <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-avocado-mousse-recipe/index.html" target="_blank">Giada at Home</a>. There's another version <a href="http://www.creativesimplelife.com/chocolate-avocado-mousse/" target="_blank">here</a>. And <a href="http://guiltykitchen.com/2013/05/22/chocolate-avocado-mousse/" target="_blank">here</a>. And <a href="http://noshon.it/recipes/easy-avocado-hazelnut-chocolate-mousse/" target="_blank">here</a>.<br />
<br />
Suffice it to say the idea of using creamy avocado as a base for chocolate dessert is decidedly not my own. The evil plot to dupe my own offspring into eating her most despised food, however, is all mine. <br />
<br />
Bean and Roo are avocado fiends and <i>any</i> mousse without eggs is bound to be a friend of ours, so it was about time to give this thing a go. We got to work while Looly was busy making dream catchers and rag dolls at art camp. Everything was going along just fine until my avocados started disappearing. <br />
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I think we can safely say who's to blame, but luckily there's nothing like a bowl of melted chocolate to distract a couple of avocado bandits.<br />
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<br />
<b>Chocolate Avocado Mousse Mini Pies</b><br />
inspired by <a href="http://food52.com/recipes/17956-avocado-chocolate-mousse" target="_blank">Food 52</a>, vegan bakers, Giada De Laurentiis, and the Internet in general<b><br /></b><br />
<br />
2 ripe Haas avocados<br />
8 ounces semisweet chocolate chips<br />
1/2 cup coconut milk (Use the thick part that gathers toward the top of the can. Leave behind the liquid)<br />
1 tsp real vanilla extract<br />
3-4 tbsp agave syrup (or less)<br />
pinch of salt<br />
8 mini pie crusts of your choice. We went with store bought <a href="http://www.keebler.com/product-keebler-ready-crust-mini-graham-cracker-pie-crust-867.aspx" target="_blank">graham cracker</a>, but chocolate cookie crust or traditional homemade pie crust would be lovely too!<br />
1/4 cup flaked coconut <br />
<br />
Combine the chocolate chips and thick coconut milk in a microwave-safe bowl. Heat in 25 second intervals, stirring in between, until the chocolate is melted. Stir well and let cool slightly.<br />
<br />
Place the avocados, vanilla, agave, and salt in a food processor and puree until smooth. Poor in the chocolate-coconut milk mixture and pulse until everything is well-incorporated, smooth, creamy, and delicious.<br />
<br />
Put the mousse in a piping bag (or zip top plastic bag with a corner cut off) and pipe into the pie shells. Chill until the mousse is firm, about 2 hours. <br />
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Garnish the chilled pies with flaked coconut and fresh raspberries. The decision whether or not to disclose the full ingredient list is yours to make. As for us, we waited until those first few bites were thoroughly savored then...<br />
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Guess what, Looly?! Avocado surprise! </div>
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Lucky for me that kid's a pretty good sport. She even went on to finish the mousse and declared that she actually <i>likes</i> avocado sometimes. When it's in other stuff. Like chocolate.<br />
<br />
In the words of Bean, "Yeah, Looly. So does everybody". <br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-87336761645565850202013-06-15T07:30:00.000-05:002013-06-15T07:30:02.530-05:00Fruit Salad with Vanilla-Lime DressingSchool's out, summer is in full swing and the KC kitchen staff is more eager than ever to get to work.<br />
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I, on the other hand, am readjusting to the amped up summer house volume and the sheer exhaustion of fielding ceaseless requests to paint, set up the sprinkler, help practice piano, go to the park, walk to the library, recall the Spanish word for prairie (pradera, by the way), host a spelling bee, make popsicles, make worksheets, make popcorn, make playdough, put on a puppet show, demonstrate a proper cartwheel, and the dreaded...can we plug in the glue gun?<br />
<br />
With the day spiraling into hot glue territory, it's time to act. <i>Fast.</i> So what's quick, simple, can be made from stuff you already have sitting on your kitchen counter <i>and</i> irresistibly enticing to a swarm of sunscreen-slathered, half-dressed ragamuffins armed with a glue gun?<br />
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Fruit freaking salad, baby.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1-I_zP97cP0S92sU5ALs_qqnUx5EQATAr_TI1YGJ_A3aDlrw3s9V75Tz6Lz8lbAYLH2BRa6JoRnBLR5GqVXg-_dMmyGSL3r2cwhcqElNdKXgGInF3nzHrmtpZaup4Ga0lF0Bp-Ck6y8/s1600/FruitSalad-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1-I_zP97cP0S92sU5ALs_qqnUx5EQATAr_TI1YGJ_A3aDlrw3s9V75Tz6Lz8lbAYLH2BRa6JoRnBLR5GqVXg-_dMmyGSL3r2cwhcqElNdKXgGInF3nzHrmtpZaup4Ga0lF0Bp-Ck6y8/s640/FruitSalad-12.jpg" width="426" /></a></div>
<b>Fruit Salad with Vanilla-Lime Dressing</b><br />
inspired by <a href="http://thepioneerwoman.com/cooking/2013/03/pretty-fruit-salad/" target="_blank">The Pioneer Woman</a><br />
<br />
<u>For the dressing</u><br />
<br />
1 cup granulated sugar<br />
2 limes, zest and juice<br />
1 cup water<br />
1 & 1/2 tsp good vanilla extract (or the caviar of one fresh vanilla bean)<br />
<br />
<u>For the salad</u><br />
<br />
1/2 medium peeled, pineapple, cored and chopped into chunks<br />
1/2 small cantaloupe, rind removed, seeded and chopped into chunks<br />
1 pint strawberries, hulled and sliced <br />
2 cups grapes, halved<br />
1/2 pint blueberries<br />
1/2 pint raspberries <br />
1 handful fresh mint leaves<br />
<br />
To make the dressing, combine the sugar, lime zest, juice, water and vanilla in a small saucepan. Bring it to a boil, stirring until all of the sugar is dissolved. Reduce heat and simmer 10-15 minutes until it starts to thicken. Remove from heat and let cool. <br />
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You'll be relieved to know that preparing a fruit salad requires no advanced training. Wash, peel, core, and slice fruit as necessary and put it all in a bowl. Use whatever fruit you have. Enlist your glue gun-wielding kitchen staff and go to it. <br />
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Pour the cooled dressing over the top of the fruit and toss everything together gently. Or if <i>your</i> staff has a case of the pickies, leave the dressing on the side and use it as a dip instead. Garnish the whole beautiful mess with mint leaves. <br />
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Don't forget to destroy the glue gun while their slurping the last of the juice from their bowls. <br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-87661257729183083602013-06-12T14:29:00.000-05:002013-06-12T14:42:33.402-05:00Beyond Comfy Shoes: 10 Things I Learned from BlogHer Food 2013Last weekend I packed up my blogger business cards, planted kisses on Mufasa and the KC kids and headed to Austin for the 5th annual <a href="http://www.blogher.com/blogher-food-13" target="_blank">BlogHer Food Conference</a>. All. By. Myself.<br />
<br />
No backpacks full of coloring books or epi-pens stuffed in my purse, just me, my camera (which I barely used by the way, hence the slew of iPhone and Instagram photos in this post) and a single carry-on bag.<br />
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On top of leaving behind the troops, I didn't know a single soul who was going to be there, unless of course you count blog stalking as "knowing." I mean, I <i>know</i> <a href="http://www.dinneralovestory.com/tag/jenny-rosenstrach/" target="_blank">Jenny Rosenstrach</a> and <a href="http://joythebaker.com/" target="_blank">Joy the Baker</a> just like I <i>know</i> Barack Obama and Adele. I'm relatively certain none of them are coming to my next birthday party. So liberating, yes. Terrifying? A little. <br />
<br />
In the days leading up to the conference I scoured the web looking for reviews from other bloggers who'd attended BlogHer Food in the past and found them for the most part really helpful. And encouraging. So, I thought it only fair that as a first time semi-terrified attendee with one BlogHer Food conference officially under my belt, I should offer my own two cents. <br />
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<br />
Here's what I learned. <br />
<br />
1. <b>Listen more than you talk</b>. This is especially true for newbies and small-time bloggers like me. Presumably you are there to learn. Sure the business card do-si-do is important but keep in mind you are surrounded by tons of enthusiastic, experienced bloggers who are not necessarily <i>your </i>target blog audience and that's totally okay. Welcome their knowledge in all areas, not only blogging. Within one 10 minute span I learned:<br />
<ul>
<li>The BEST use for expired epi-pens: Have caregivers, teachers, grandparents, etc. practice injecting the expired pens into an orange to make sure they know how to execute in an emergency - brilliant!</li>
<li>There's a <a href="http://foodallergybloggerconference.com/" target="_blank">Food Allergy Bloggers Conference</a> coming up in Las Vegas later this year</li>
<li>The <a href="https://itunes.apple.com/us/app/quickpix/id416940208?mt=8" target="_blank">QuickPix app</a> has a much smaller (and therefore superior) delay compared to the iPhone camera app. I've already made the switch. You should too.</li>
<li>Simply installing <a href="http://www.dropbox.com/" target="_blank">Dropbox </a>on my phone has made it so I can stop constantly emailing photos to myself for use on this blog and elsewhere.</li>
</ul>
There. My life made better in 10 minutes. Never would have happened if I'd been busy pitching my blog the whole time.<br />
<br />
2. <b>It's okay to be alone.</b> Even at a big intimidating conference where everyone greets everyone like a busload of reunited summer campers (with the fortuitous addition of booze) and they're all having the best time ever. Even then.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsZWhJ_1wzd9ffBKToD4L3kqerdsjQNUxSFLaBZrVhUC32q7zYbt8T-LoJ-WFiKUtDkwGnlWGggcMQ6u2rJcUJa304STDvAQYYJbLunIwzKM3huf42tQKUE7RuuOPkAFypQ5X4jGY8RE/s1600/2013-06-08+10.06.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsZWhJ_1wzd9ffBKToD4L3kqerdsjQNUxSFLaBZrVhUC32q7zYbt8T-LoJ-WFiKUtDkwGnlWGggcMQ6u2rJcUJa304STDvAQYYJbLunIwzKM3huf42tQKUE7RuuOPkAFypQ5X4jGY8RE/s400/2013-06-08+10.06.32.jpg" width="300" /></a></div>
See, here I am being alone, hiding in a bathroom stall to take a picture of myself to send to the KC kids. It's a glamorous life I lead. <br />
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Seriously, think about it. You don't constantly surround yourself with a clown car of friends during every waking moment of a regular day. And if you do they probably won't be friends much longer. Downtime in your room is okay. So is wandering around the hotel, eating a meal, or exploring a new city by yourself. No one is looking at you thinking who <i>is</i> that weirdo and where are all her friends? In fact they're probably not thinking that much about you at all.<br />
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3. <b>Ask questions</b>. Don't know what <a href="https://support.google.com/webmasters/bin/answer.py?hl=en&answer=35291" target="_blank">SEO </a>is? Ask someone. That is why you're here.<br />
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4. <b>Just because it's right in front of you doesn't mean you <i>have to</i> eat it</b>. Not kidding. Your pants need to fit to get you home. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2kXofGPaOa1sn2CpQ0ZtVu0uQaKSKpVpJ6Zd7l1VqZPbmJ2HUGMA31AWjGgCVTijk-ym0drUaBF8_NL0xjOfQNwCeueqb_9bJ5pNzshR1e7nS6QHtKrUxt_yg8nNWkWDvsiSUBhu2xs/s1600/2013-06-07+11.35.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2kXofGPaOa1sn2CpQ0ZtVu0uQaKSKpVpJ6Zd7l1VqZPbmJ2HUGMA31AWjGgCVTijk-ym0drUaBF8_NL0xjOfQNwCeueqb_9bJ5pNzshR1e7nS6QHtKrUxt_yg8nNWkWDvsiSUBhu2xs/s640/2013-06-07+11.35.02.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNVq1ErxVy_ZdJ-_P_FYc0svxsP9VLXJAL_8xsJoDSz_PSBBYMJbIMjOsWHqZdAGaSYgBwAt9kPV1Ifh0-jcx4abhmJcyP2MZ58Ys1karIg_5v7jYtlJFTvvvJs0VOqUQEA-AAsghLm8/s1600/2013-06-07+11.35.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNVq1ErxVy_ZdJ-_P_FYc0svxsP9VLXJAL_8xsJoDSz_PSBBYMJbIMjOsWHqZdAGaSYgBwAt9kPV1Ifh0-jcx4abhmJcyP2MZ58Ys1karIg_5v7jYtlJFTvvvJs0VOqUQEA-AAsghLm8/s320/2013-06-07+11.35.11.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0jOMI5p5HrHMI4SAHCCc02JOLHsP7sVAqqJOqzEwCqheIaCzg6oSQNmEkLGNUmc-OICJscEV6OmLb7hPZnzZ873lIQ6yEuKioUTBiMmDzwExn2Y5BiCV5pJt6VsPIJuv0TEuzz2Fso4/s1600/2013-06-07+08.18.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0jOMI5p5HrHMI4SAHCCc02JOLHsP7sVAqqJOqzEwCqheIaCzg6oSQNmEkLGNUmc-OICJscEV6OmLb7hPZnzZ873lIQ6yEuKioUTBiMmDzwExn2Y5BiCV5pJt6VsPIJuv0TEuzz2Fso4/s320/2013-06-07+08.18.15.jpg" width="320" /></a></div>
5. <b>Suck it up and speak. </b>No matter how intimidated you are by the famous beautiful wealthy blogger standing next to you, put on your big girl underpants and say hello. Chances are decent you aren't the <i>biggest</i> fool to ever make an approach. At least that's what I'm telling myself. In any event, ask for the photo. You won't regret it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB08hrM_XOHnG65fgk8JI-1FOSeQz716x-xDSJtgdMMZ5GrD2EEzJZhBVwyNDZuyKbjFL7yw8509r61lhodIFhVzOBlZ0vTD7RHvNCVkdRC4PGlINCfD_Fvyq1nUOBge3mcPHdRSVODG8/s1600/2013-06-08+21.52.59-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB08hrM_XOHnG65fgk8JI-1FOSeQz716x-xDSJtgdMMZ5GrD2EEzJZhBVwyNDZuyKbjFL7yw8509r61lhodIFhVzOBlZ0vTD7RHvNCVkdRC4PGlINCfD_Fvyq1nUOBge3mcPHdRSVODG8/s400/2013-06-08+21.52.59-2.jpg" width="400" /></a></div>
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6. <b>Make time for the expo.</b> Get to know the sponsors. They're nice and they want to talk to you. Try new products, give compliments, enter the contests. Without them the conference wouldn't exist. <br />
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7. <b>Say yes</b>. Yes to samples. Yes to excursions. Yes to exchanging business cards. Yes to invitations for a drink at the bar. Yes to share a taxi. Yes to try a bite of someone's amazing pork belly taco. Yes to party invitations if you're lucky enough to get one. Just yes. You never know where it will take you. In fact, it <i>might </i>just get you eating hot dogs and drinking gluten-free beer with the masterminds behind <a href="http://frannycakes.com/" target="_blank">FrannyCakes.com</a> and <a href="http://freedible.com/" target="_blank">Freedible.com</a> at a <a href="http://glutenismybitch.wordpress.com/" target="_blank">GlutenIsMyBitch.com</a> book party. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rf8DhHn2zceYxtMiOUw0SiH8aF_S8rhJ_0j8wvqry1xFuKTfHxapMWWl71pftUOCp8_XYzzkQXdXm9B33rNcokcUa2kZLFi_k3qi9hLqh6-_19mEm0ezv8NphHmiWeeMi-IAJ4HyUMA/s1600/2013-06-07+17.20.53-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rf8DhHn2zceYxtMiOUw0SiH8aF_S8rhJ_0j8wvqry1xFuKTfHxapMWWl71pftUOCp8_XYzzkQXdXm9B33rNcokcUa2kZLFi_k3qi9hLqh6-_19mEm0ezv8NphHmiWeeMi-IAJ4HyUMA/s400/2013-06-07+17.20.53-2.jpg" width="400" /></a></div>
Or it <i>could</i> get you here<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdU6uvbEuypiBtKDnngMANmoMKJCGf0-VjPaDPE0hupZU4m9eXAT_qsKasEQpK0h-sjRNENboDeZBZlz-raDwoY-9sFoblTzOxqPyR-QsaoOucsRrg_-rioP_iIllX1reYtU-rq6Kp2yg/s1600/2013-06-07+20.52.32-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdU6uvbEuypiBtKDnngMANmoMKJCGf0-VjPaDPE0hupZU4m9eXAT_qsKasEQpK0h-sjRNENboDeZBZlz-raDwoY-9sFoblTzOxqPyR-QsaoOucsRrg_-rioP_iIllX1reYtU-rq6Kp2yg/s400/2013-06-07+20.52.32-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maria's Taco Xpress</td></tr>
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Or here...<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5vdkDVMrDthV4mp8Q8epN8ZBo9vyWEEx2jZpmLcHL1C_RNiGprOZctaDAneS8hvC_jM-tyhos_cGR74pt_Nblgn1P0W6EW2LS300Siw0wLvRCdyk1m-Z4sLf961iqQX2z4AqaM5OBmo/s1600/2013-06-07+21.09.34.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5vdkDVMrDthV4mp8Q8epN8ZBo9vyWEEx2jZpmLcHL1C_RNiGprOZctaDAneS8hvC_jM-tyhos_cGR74pt_Nblgn1P0W6EW2LS300Siw0wLvRCdyk1m-Z4sLf961iqQX2z4AqaM5OBmo/s400/2013-06-07+21.09.34.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whip In, Austin</td></tr>
</tbody></table>
drinking one of these<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhqaYv67g39KLcrwB_gX0AgVRnOoVpIc8Q49YXykyqCYhV7SHqXfhYqRLR98pHU7ziT7ZNNzt_ZJM27lEejjepIQXt9P4KLNsChvIn2rdg4L2G3yFAQx9pMLo1P71uZD7pfL6iAdfX9o/s1600/2013-06-07+21.11.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhqaYv67g39KLcrwB_gX0AgVRnOoVpIc8Q49YXykyqCYhV7SHqXfhYqRLR98pHU7ziT7ZNNzt_ZJM27lEejjepIQXt9P4KLNsChvIn2rdg4L2G3yFAQx9pMLo1P71uZD7pfL6iAdfX9o/s400/2013-06-07+21.11.03.jpg" width="400" /></a></div>
So see, you just never know until you go.<br />
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8. <b>Sleep well</b> in the days preceding the conference. Sleep on the plane. Sleep afterward. There won't be a whole lot of sleep during the conference. <br />
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9. <b>Get dressed like you mean it. </b>Sure there will be bloggers running around in jeans, sneakers, and t-shirts and that's totally fine particularly if your blog is www.icookinjeans.com and you have 3 million twitter followers, four cookbooks, and a television show. Keep in mind, however, there will also be plenty of beautiful, fit, adorable bloggers in tailored dresses, heels, and bright trendy necklaces. Go ahead and give yourself the mental boost of looking <i>your</i> best. It'll help tremendously as you balance your platter of croissants and bacon at the table of bubbly, young, hot, tan healthy living bloggers.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUK5PdAY6i2SlOi6f9sz9wvtG8JHpzd6YL7Cbko6MS0x8cfJd5djPVOIQjrsZZ9WQ2pGfDxMdJ4V-WQw3P2xm1NV0hufO3NjYY5ozICNHXvpW4GMS0NU_izNijoRiwhDwVnyTxaRazEw/s1600/2013-06-07+14.37.22-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUK5PdAY6i2SlOi6f9sz9wvtG8JHpzd6YL7Cbko6MS0x8cfJd5djPVOIQjrsZZ9WQ2pGfDxMdJ4V-WQw3P2xm1NV0hufO3NjYY5ozICNHXvpW4GMS0NU_izNijoRiwhDwVnyTxaRazEw/s400/2013-06-07+14.37.22-1.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My attempt at fashion </td></tr>
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10.<b>Catch the keynotes if you can</b>. It's okay not to get to every single session, chat, and event. But make time for those that catch your attention. One of the most enlightening conversations I had of the entire weekend was with Binghamton, NY city councilwoman and all around extraordinary woman, <a href="http://www.leawebb.com/" target="_blank">Lea Webb</a>. She's not a blogger, doesn't have kids, heck, I don't even know if she cooks, but man, was she cool to talk to! We ended up sitting next to each other on a bus and had so much to cover I didn't want the ride to end. On the other hand, it could have been a little awkward had I missed her keynote. Just saying. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAJjDTIJ34Xxs6hepr_rPG-4HeNuj5alGvFKkKCdMax6sX5PP6ec3OQJvX0t4iM_h-iFpHoIauiT2RZuXqTGV4MsdQk7uapM1f9NRjE2cljXGBY-wLVlW4YnB5M9FT1qNg5PucThKknE/s1600/2013-06-08+09.10.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAJjDTIJ34Xxs6hepr_rPG-4HeNuj5alGvFKkKCdMax6sX5PP6ec3OQJvX0t4iM_h-iFpHoIauiT2RZuXqTGV4MsdQk7uapM1f9NRjE2cljXGBY-wLVlW4YnB5M9FT1qNg5PucThKknE/s400/2013-06-08+09.10.45.jpg" width="400" /></a></div>
There you have it. <a href="http://www.blogher.com/blogher-topics/blogher-conferences/blogher-food-2013" target="_blank">BlogHer Food 2013</a> in a nutshell. Well, my nutshell anyway. If you're on the fence or feeling "too small" for a big blogging conference I'm here to tell you, you're not. Yes, <a href="http://orangette.blogspot.com/" target="_blank">Molly Wizenberg</a> was there and <a href="http://thepioneerwoman.com/" target="_blank">Ree Drummond </a>made an appearance at the closing party but I also met several bloggers who were just starting out...or had not even started a blog yet at all. And if you do decide to attend next year and are feeling like no one wants to talk to you...just come find me! I'll be the one hiding in the bathroom with my iPhone. Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com4tag:blogger.com,1999:blog-6330054341571844942.post-17422488537318289352013-06-10T08:00:00.000-05:002013-06-11T14:53:33.332-05:0050th Anniversary Ribs ThrowdownMy amazing parents celebrated their 50th wedding anniversary last month. That's <i>half a century</i>, people, which definitely warranted a hardcore anniversary party and full blown family reunion over Memorial Day Weekend. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKj3wnZzApMzoF07760K5gDCr6JXBgfWXNjUp_gnGQSFmUR6KR1F043HjHOHR3R3g03EUc4Qqh8iUcfyRN_x0Vk9zhqukdl3R6_MPh7pOWKVtdeOyyRNpO1gfqFoBtpYFzRHitaHINtA/s1600/ChefantiFeb2013-69.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKj3wnZzApMzoF07760K5gDCr6JXBgfWXNjUp_gnGQSFmUR6KR1F043HjHOHR3R3g03EUc4Qqh8iUcfyRN_x0Vk9zhqukdl3R6_MPh7pOWKVtdeOyyRNpO1gfqFoBtpYFzRHitaHINtA/s640/ChefantiFeb2013-69.jpg" width="640" /></a></div>
Obviously nothing says 50 years of wedded bliss like heaping platters of baby back ribs, which <i>must</i> be why my sister, Anne, chef and culinary genius behind
<a href="https://chefanti.com/default.aspx" target="_blank">Chefanti</a>, (<a href="https://chefanti.com/howItWorks.aspx" target="_blank">check out their awesome concept for simplifying dinner here</a>) challenged Mufasa, husband extraordinaire and King of the <a href="http://www.biggreenegg.com/" target="_blank">Big Green Egg</a>, to a <strike>cut-throat</strike> friendly, family-style ribs throwdown. Happy Anniversary, Mom and Dad. Don't forget the wet naps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWPkPRDM0jr0KLRF3COUc399AS7IgOcmNIiLT9kuvvYkB3txqemoSRXcAD0tUYJP3ONU38oyMbpYSAZX93PLGpiGDWz7sCWSI0QWnOBlLa3X3K1OBtFz-j1mJsGJ905wBylBDgFVsX9c/s1600/50Anniversary-59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWPkPRDM0jr0KLRF3COUc399AS7IgOcmNIiLT9kuvvYkB3txqemoSRXcAD0tUYJP3ONU38oyMbpYSAZX93PLGpiGDWz7sCWSI0QWnOBlLa3X3K1OBtFz-j1mJsGJ905wBylBDgFVsX9c/s640/50Anniversary-59.jpg" width="425" /></a></div>
Meet the competitors. That's <a href="https://chefanti.com/about.aspx" target="_blank">Chef Anne</a> there on the left, or <a href="https://chefanti.com/default.aspx" target="_blank">Chefanti</a>, as she's known to a slew of nieces and nephews. And there's Mufasa (apparently along with his towel collection?!) on the right. The way they're cradling those beers and mugging for the camera you'd think the day was all hugs and rainbows. But you would be wrong.<br />
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Here was the scene just
moments before...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6SQ6eypH0AKWke2WRGTAYnbWIANB1HS-YpV3sHL1HRt2D21ANSnDibDcJOftVosgAxfx664p5du8z7i82t8WnItZji881p3-Bxiajg_0-x245sU5lPzezAr9R385ommehOHiNm1Ux1o/s1600/50Anniversary-46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6SQ6eypH0AKWke2WRGTAYnbWIANB1HS-YpV3sHL1HRt2D21ANSnDibDcJOftVosgAxfx664p5du8z7i82t8WnItZji881p3-Bxiajg_0-x245sU5lPzezAr9R385ommehOHiNm1Ux1o/s640/50Anniversary-46.jpg" width="640" /></a></div>
Check out the chaos in kitchen stadium. Sauces simmering, meat getting garnished, anxious chefs pacing the floor, Paparazzi hovering around the corn. No joke. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWCwEv8uHgA8nK1zyS3urUYuGkphIbGyAanSZ8GnUdLkgQT8r3you_2X4X0Hnpa777TGsmpKq3PXFgKyKluUMeo-IP_CtTdMVXSvZfMtwmHDUfqsU4MJTalO0EKh6z6ZODRoBNwUhODQ/s1600/Chef+Anne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWCwEv8uHgA8nK1zyS3urUYuGkphIbGyAanSZ8GnUdLkgQT8r3you_2X4X0Hnpa777TGsmpKq3PXFgKyKluUMeo-IP_CtTdMVXSvZfMtwmHDUfqsU4MJTalO0EKh6z6ZODRoBNwUhODQ/s640/Chef+Anne.jpg" width="640" /></a></div>
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And then...a last minute surprise from Mufasa who pulls out not one <b>but two</b> types of ribs - traditional BBQ and a second platter with a sesame scallion Asian flavor twist!<br />
<br />
The contenders...<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGXxqS0himQAZTs19ArS4d4V0w26rjz5OwFZWjYR8NgNA2p1OL0qQXveTUAjvPTXnfyqwitE4BhINTSJfxX0R1GsiGmV1wvMSpFq4a9INGGHCZq7qaZXEYL99Tstu9F3Zmy5FV12GSrw/s1600/50Anniversary-58.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGXxqS0himQAZTs19ArS4d4V0w26rjz5OwFZWjYR8NgNA2p1OL0qQXveTUAjvPTXnfyqwitE4BhINTSJfxX0R1GsiGmV1wvMSpFq4a9INGGHCZq7qaZXEYL99Tstu9F3Zmy5FV12GSrw/s640/50Anniversary-58.jpg" width="640" /></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmo3bSCH6Kx8ti4Ng6ODiBLiTb-vsjlHXmoOTlVRvlhLJ-dQ65Qokr92BJw5y4-l168T0h9iO-RiLN4zgSy_ZksbkIoJIc1SuU6htks5JKvGTF9JbtQ5wKaPeKyoamei5ZVkeO-ga6mw/s1600/Judges.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmo3bSCH6Kx8ti4Ng6ODiBLiTb-vsjlHXmoOTlVRvlhLJ-dQ65Qokr92BJw5y4-l168T0h9iO-RiLN4zgSy_ZksbkIoJIc1SuU6htks5JKvGTF9JbtQ5wKaPeKyoamei5ZVkeO-ga6mw/s640/Judges.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The judges swarm the table</td></tr>
</tbody></table>
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The votes are in and despite some discontent with the voting process...<br />
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The winner is....<br />
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<div style="text-align: center;">
<a href="https://chefanti.com/default.aspx" target="_blank">Chef Anne! </a></div>
<br />
Despite a two vote deduction for flagrant trash talk and losing two more votes for not making enough ribs (c'mon, seriously, Chef!), Chef Anne pulled off a heroic victory. Now, there <i>is</i> a theory floating around that Mufasa may have split his votes by throwing two types of ribs into play at the last minute, but it doesn't really matter. The <i>real</i> winners here were the family of hungry judges who got to tear apart three platters of crazy good ribs. <i>That's</i> a party, my friends.<br />
<br />
Mufasa has already made public his <a href="http://kidcultivation.blogspot.com/2012/09/mufasas-fork-tender-baby-back-ribs.html" target="_blank">Fork-Tender Baby Back Ribs recipe here</a> and rest assured, they are awesome! For now Chef Anne is keeping hers quiet but I'm guessing if you pop on over to <a href="http://chefanti.com/">Chefanti</a> and shoot her a <strike>harassing</strike> encouraging email, maybe we can convince her to release the secret winning recipe. What do you say, Chef Anne? <br />
<br />
And don't worry. We gave the 'rents a <i>real</i> anniversary party too complete with pretty dresses, heartfelt speeches, cloth napkins, and very little trash talk<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8X7v1UoXe_VXvUqi9KTTBFp3tHM3EeU2FRq2BHVgTagruduQuFpkrjqZhw7iouIX04jHoeXDVZSNhyphenhyphen8OXgFNwkIfAsBmQfGdux8Zm7GYYTrB0R9i7ZqdYtJIt_wRgqbHh87JPy8pl3Q8/s1600/50Anniversary-54.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8X7v1UoXe_VXvUqi9KTTBFp3tHM3EeU2FRq2BHVgTagruduQuFpkrjqZhw7iouIX04jHoeXDVZSNhyphenhyphen8OXgFNwkIfAsBmQfGdux8Zm7GYYTrB0R9i7ZqdYtJIt_wRgqbHh87JPy8pl3Q8/s640/50Anniversary-54.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Anne's winning ribs</td></tr>
</tbody></table>
Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com1tag:blogger.com,1999:blog-6330054341571844942.post-66998970858910564762013-06-06T10:00:00.000-05:002013-06-10T10:32:24.648-05:00Green Pea Pasta with FetaLast spring I introduced the KC kids to the idea of green pasta with <a href="http://kidcultivation.blogspot.com/2012/04/nut-free-kale-pesto.html" target="_blank">Nut-Free Kale Pesto</a>. Here's another healthy, veggie-packed green pasta sauce that comes together quickly for an easy week night supper. This time we're pairing fresh sweet peas, dill, and briny feta because, well, feta with spring vegetables is freaking delicious, that's why. <br />
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<b>Green Pea Pasta with Feta</b><br />
adapted from <a href="http://www.finecooking.com/" target="_blank"><i>Fine Cooking</i></a><br />
<br />
1 pound green peas (fresh or frozen)<br />
3 tbsp extra-virgin olive oil<br />
2 tbsp fresh dill, chopped<br />
1 tsp kosher salt<br />
1/2 tsp black pepper <br />
2 tbsp fresh lemon juice<br />
1 cup sugar snap peas, trimmed, strings removed, and sliced on the diagonal<br />
12 ounces short pasta, any shape<br />
4-6 ounces feta cheese <br />
<br />
Bring a large pot of salted water to a boil over high heat. Add the green peas and cook 2-4 minutes until crisp tender. Use a slotted spoon to remove the peas from the water and set aside. <br />
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Return the pot to a boil and cook pasta according to package instructions. Reserve the cooking water. <br />
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Meanwhile, transfer all but 1 cup of the green peas to a blender. Add the olive oil, almost all of the dill (reserve a little for garnish), salt, pepper, and lemon juice and puree until smooth, adding the reserved cooking water from the pasta until you reach your desired consistency. <br />
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Drain the pasta and toss with the green pea sauce. Add the remaining whole green peas, sliced snap peas and feta, toss again. Garnish with lemon wedges and remaining dill. Dinner is served!<br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com2tag:blogger.com,1999:blog-6330054341571844942.post-17880081625551378262013-06-03T08:00:00.000-05:002013-06-03T08:00:08.435-05:00Auto Pilot Lemon Garlic White FishI've been making a concerted <a href="http://kidcultivation.blogspot.com/2013/05/mixed-bean-and-radish-salad.html" target="_blank">effort to incorporate more fish</a> into the KC kids' diets. Sure, I want to broaden their palates and encourage a heart-healthy low-fat diet and the Omega-3s are super too. But realistically, the reason I want them to eat more fish is because it's just so freaking fast. And easy. Everyone needs a couple of good auto-pilot, ready in 10 minutes recipes. This, friends, is one of those. <br />
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Start with a few thin, mild white fish filets. I used tilapia because it was both inexpensive and available at my grocery store, but flounder, sea bass, sole...take your pick.<br />
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Okay, ready? Grab a lemon, some garlic, and a couple of your favorite herbs and spices. I happened to have Penzey's Trinidad Lemon-Garlic Marinade and a jar of Fines Herbes (I <i>know</i>. I'm fancy) on hand but simple lemon-pepper and parsley would work just as well. In fact, dill, oregano, chives, basil...it's all good. Use what you have and what you like. <br />
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Lay your fish filets in baking dish. Squeeze half a lemon over the top. Sprinkle and rub everything else on.<br />
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Broil the filets until the fish is opaque and flaky. If you want to get all fancy sprinkle some fresh chives on top and garnish with lemon slices. <br />
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That. is. it. Grab a fork and dig in.<br />
<br />
<b>Auto Pilot Lemon Garlic White Fish</b><br />
<br />
2 filets flaky, mild white fish (such as tilapia)<br />
1 lemon<br />
1 tbsp garlic, chopped<br />
1 tsp dry lemon-garlic marinade or lemon pepper<br />
1 tsp dried Fines Herbes or dried parsley<br />
1 tbsp fresh chives, chopped (optional) <br />
<br />
Preheat the broiler. Place the filets in an oven-safe dish. Squeeze half a lemon over the top. Sprinkle the fish with the garlic and whichever herb and spice combo you're using. Cook under the broiler until the fish is opaque, flaky, and cooked through (about 7 minutes for a 1/2-inch thick filet). Garnish with lemon slices and fresh chives. <br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-30524688505239917902013-05-31T07:30:00.000-05:002013-05-31T11:03:16.168-05:00Super Easy Herb Roasted PotatoesMore nights than not, simplicity is key. <br />
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It never fails. Just as I'm starting dinner someone pinches their finger in a drawer or can't find their leotard or is suddenly in dire need of help stapling 30 sheets of paper together. More than likely all three. That is why, my friends, recipes like these easy-enough-to-pull-off while applying band-aids and stapling through mountains of paper yet deeply satisfying and delicious roasted potatoes are absolutely essential. Your welcome. <br />
<br />
<b>Super Easy Herb Roasted Potatoes</b><br />
adapted from <a href="http://www.finecooking.com/" target="_blank">Fine Cooking</a><br />
<br />
1/4 cup + 2 tbsp extra virgin olive oil, divided<br />
2-3 pounds small red potatoes, washed and halved (quarter larger potatoes so they're all about the same size)<br />
1 tsp kosher salt<br />
1 handful fresh thyme sprigs (roughly 8-12 sprigs)<br />
1 large onion, sliced<br />
1/4 cup fresh chives, chopped<br />
<br />
Preheat oven to 450 degrees. Drizzle a baking sheet with 2 tbsp oil. Use your fingers to spread the oil to coat the entire pan.<br />
<br />
Put the potatoes in a large bowl. Pour the remaining 1/4 cup olive oil over the top. Season with salt and toss together.<br />
<br />
Arrange the thyme on the bottom of the prepared baking sheet. Layer the onion slices on top of the thyme.<br />
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Arrange the potatoes on top of the onions, as many cut sides down as possible. If there's any olive oil still hanging out in the bottom of your bowl, pour that over the top of the potatoes. <br />
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Put the whole ensemble into the preheated oven and roast for about 35 minutes until the potatoes are soft and starting to brown.<br />
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Use a spatula to loosen the onions and potatoes. Sprinkle chives over the hot potatoes, adjust the seasoning with more salt and/or pepper as needed and toss again. <br />
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Not bad for 10 minutes of hands on time.Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com5tag:blogger.com,1999:blog-6330054341571844942.post-34388407161587064332013-05-28T07:30:00.000-05:002013-05-28T07:30:01.636-05:00Panna Cotta with Strawberry-Rhubarb SauceThe little KC kids are obsessed with jello. Like a lot of kids, the infatuation has more to do with the slip and jiggle than any particular flavor profile. I mean, when you assert preference by color, how important, really, is taste? I'm going with not very.<br />
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Given the penchant for wiggle, I thought panna cotta might be right up their alley, especially topped with a glossy bright strawberry-rhubarb sauce. And bonus, real vanilla and fresh strawberries taste so much better than <i>red</i>. <br />
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Disclaimer time. The original recipe calls for creme fraiche, which while picking up rhubarb and buttermilk at Whole Foods, I could have sworn was happily residing in my fridge just waiting to be called into action. Alas, when I got home, that very creme fraiche mysteriously had morphed into mascarpone! I hate when that happens. Fortunately there's almost always some Greek yogurt hanging around our house, which valiantly stood in for the mysterious traitor. <br />
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<b>Buttermilk-Yogurt Panna Cotta with Strawberry-Rhubarb Sauce</b><br />
adapted from <a href="http://www.bonappetit.com/" target="_blank"><i>Bon Appetit</i></a><i> </i><br />
<br />
<u>For the Panna Cotta</u><br />
<br />
1 & 1/4 tsp unflavored powdered gelatin<br />
1 & 1/4 cups heavy cream<br />
1/3 cup granulated sugar<br />
1/4 tsp kosher salt<br />
1 vanilla bean, halved lengthwise<br />
1 & 1/4 cups buttermilk<br />
1 & 1/4 cups full-fat plain Greek yogurt<br />
<br />
<u>For the Sauce</u><br />
<br />
1 & 1/2 cups (about 10 ounces) strawberries, hulled<br />
1/4 cup granulated sugar<br />
2 cups rhubarb, (about 8 ounces) sliced 1/4-inch thick<br />
1/2 tsp unflavored powdered gelatin<br />
<br />
<b>For the Panna Cotta</b>, pour 1/4 cup of cold water into a little bowl and sprinkle the gelatin over the top. Let is sit for about 10 minutes until the gelatin swells and softens.<br />
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In a medium saucepan, combine the cream, sugar, and salt. Scrape the gooey seeds from the vanilla bean into the liquid, then toss in the pod too. <br />
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Bring the mixture to a simmer then add the softened gelatin mixture.
Stir to dissolve all the gelatin, then remove the pan from heat and let
it cool. Once cool, remove the vanilla bean pod. Whisk in the buttermilk and yogurt. Pour the mixture into small ramekins or dessert glasses. Chill in the refrigerator until firm, at least 2 hours. <br />
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<b>For the sauce</b>, combine the strawberries, rhubarb, and sugar in a medium heat-proof bowl. Toss everything together so the sugar coats the fruit.<br />
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Cover the bowl tightly with plastic wrap, folding and pressing the wrap so it extends just along the top edge of the bowl. If it helps, you can wrap a large rubber band around the rim of the bowl to hold the plastic wrap in place.<br />
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Set the bowl over a pot of simmering water, careful not to let the plastic wrap touch the pot. Heat the berry-rhubarb mixture without stirring for about 45 minutes, until the rhubarb looks pale and the fruit is soft.<br />
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Use a fine sieve to strain the fruit mixture, reserving the liquid only. Don't press and push on the fruit to get more juice out or your sauce won't be nearly as lovely. Get what you can, then add water to make 1 cup total.<br />
<br />
In a separate small bowl, sprinkle the gelatin over 2 tablespoons cold water. Let it stand for 10 minutes.<br />
<br />
While the gelatin is softening, bring the strawberry-rhubarb liquid to a boil in a small saucepan for about 3 minutes, stirring every now and then to prevent burning. Add the softened gelatin mixture and stir well to dissolve any stubborn gelatin granules. Remove from heat and let stand until completely cool.<br />
<br />
Top the cold, set panna cotta with the cooled sauce and chill until the sauce is thickened, at least 2 hours.<br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com4tag:blogger.com,1999:blog-6330054341571844942.post-31149520183064977612013-05-23T08:00:00.000-05:002013-05-23T08:00:10.381-05:00Looly's Library Birthday Party<br />
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Shhh...Looly's library-themed birthday party was a quiet success. <br />
<br />
Last year it was all about <a href="http://kidcultivation.blogspot.com/2012/05/cake-pops-and-art-cupcakes.html" target="_blank">art</a>. Before that, <a href="http://kidcultivation.blogspot.com/2012/05/little-house-party.html" target="_blank">Little House on the Prairie</a>. This year, Looly, the consummate book-lover, celebrated her seventh birthday
literary-style. Thankfully, none of her friends are too
cool for school just yet and all the young ladies (and Roo of course)
had such a great time. <br />
<br />
I'm kicking myself but I totally failed to get a picture of the
invitations before we handed them out. So, you'll have to use your imagination. I ordered <a href="https://www.etsy.com/transaction/126034857" target="_blank">these old school library cards and pockets</a> on <a href="http://www.etsy.com/" target="_blank">etsy.com</a> and we wrote in the party details. So cute and totally easy!<br />
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On the invitations, we asked guests to bring along a used book or two to trade in our homemade exchange library.<br />
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Looly
invited 6 girlfriends and along with Bean, Roo, and herself, that made
for 9 kiddos. We kicked off the festivities by painting and decorating
book bags. Fabric paint, stencils, fabric markers, felt and foam stickers were a big hit and kept the kids occupied for some time. <br />
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Next
we made <a href="http://www.firstpalette.com/Craft_themes/Colors/stainedglassbookmark/stainedglassbookmark.html" target="_blank">these stained glass bookmark crafts</a>. Due to the requisite abundance of glue on my kitchen table, hands, and everything else, I didn't manage to take any photos. They were simple enough, if somewhat messy, for the
youngest kids to handle on their own and they all came out great. One word of caution if you
attempt this craft: make sure you leave enough time for the glue to
dry! Ours went home on paper plates with saran wrap because they were far from dry when the party ended.<br />
<br />
After a thorough hand-washing, the kids took a <a href="http://kidcultivation.blogspot.com/p/kids-book-quiz.html" target="_blank">book-themed trivia quiz</a>. The questions were broad, covering everything from classic board books like Brown Bear Brown Bear to Harry Potter, so all the kids could participate regardless of reading level and experience. You can find the <a href="http://kidcultivation.blogspot.com/p/kids-book-quiz.html" target="_blank">quiz here</a>. It was even more fun than I had anticipated and the kids loved showing off their knowledge. To up the excitement, we handed out these adorable <a href="https://www.etsy.com/transaction/126034628" target="_blank">crocheted bookworm bookmarks</a> as prizes. <br />
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Then it was on to writing our own books. <a href="http://www.barebooks.com/" target="_blank">Bare Books</a> has a huge selection of blank books, puzzles, and all sorts of make-your-own crafts. The kids used markers, pencils, and crayons to write and illustrate their own stories. <br />
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Roo was especially proud of his masterpiece cleverly entitled, "My Own Book". Of course, that is a blank page he's showing off, but you get the idea. <br />
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Obviously for any KC party, snacks are key and we had no shortage. Check out the spread. <br />
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We served fruit, veggies, gummy "book" worms, fresh raspberry lemonade, and donuts from our farmers market but these chocolate cupcakes with<a href="https://www.etsy.com/transaction/126032535" target="_blank"> pink and orange book cupcake toppers</a> were the star of the show. I love etsy. <br />
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It was such a fun theme and really very easy to execute. Looly has such sweet friends who share similar interests. A couple of them even plunked down in a cozy spot during the party to get started on their "new" books from the exchange library. <br />
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Happy birthday, Looly! I can't wait to see what's next. Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com2tag:blogger.com,1999:blog-6330054341571844942.post-20574106023439426192013-05-20T10:37:00.000-05:002013-05-20T10:37:00.586-05:00Roo's Steamed ArtichokesRoo has a new fave vegetable.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hello, lovely.</td></tr>
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I can not express how giddy this newfound love for artichokes makes me. Artichokes were, and quite possibly are still my own most favoritest vegetable. So, there's that.<br />
<br />
But the real reason I cannot get over the fact that my kid, my <i>boy</i>, is sucking down artichokes like they're going out of style is that they have a really complicated texture. I mean, you have to get the teeth involved to effectively scrape the yummy yet decidedly gunky meat from the leaves. This is not something that comes easily to my child, Mr. Textural Sensitivity.<br />
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Yet, here he is, clamoring for artichokes, demanding his <i>own</i> full artichoke to disassemble and then savoring every last bit of heart dripping with bright yellow lemon butter. It makes a mama's heart swell with pride.<br />
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So totally worth the butter stains all over that sweater. </div>
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<b>Roo's Steamed Artichokes</b><br />
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3 whole artichokes <br />
1 quart chicken stock (or water)<br />
1/2 cup dry white wine<br />
2 tbsp olive oil<br />
4 cloves garlic<br />
2 whole lemons, halved<br />
1 or 2 bay leaves<br />
Several sprigs fresh thyme<br />
salt and pepper<br />
1/4 cup (1/2 stick) butter<br />
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Wash and trim your artichokes. If you're unsure how to do that, take a look at<a href="http://www.finecooking.com/videos/how-to-trim-artichokes.aspx" target="_blank"> this video</a>. Rub the cut sides of artichokes with one lemon half to prevent discoloration. <br />
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Combine the stock, wine, oil, garlic, 2 lemon halves, bay leaves, and thyme in a large pot with a lid. Bring to a simmer and season the liquid with salt and pepper.<br />
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Place the trimmed artichokes, bottoms up, in the simmering liquid. Cover the pot and simmer for about 30 minutes. They're done when a knife slips easily into the base.<br />
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When they're nice and soft, use tongs to remove the artichokes from the cooking liquid and drain. Flip them right side up onto a serving platter. <br />
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Melt the butter in a small dish. Squeeze the remaining lemon half into the butter and use as a dipping sauce for the artichoke leaves. <br />
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To eat the artichokes, pull off a leaf. Dip the soft end in lemon
butter and use your front teeth to scrape the meat off. Discard the
tough leaf. When you get to the small purple-tinged leaves in the center,
remove them. Use a spoon to scrape out the hairy choke, trim and tough
edges and eat the tender heart. <br />
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<tr><td class="tr-caption" style="text-align: center;">artichoke carnage</td></tr>
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-26798365102339069942013-05-17T08:00:00.000-05:002013-05-17T08:53:19.585-05:00Mixed Bean and Radish SaladFish makes me nervous. It's not that I find most fish to be shady characters, it's more the unscheduled trip to the ER kind of nervous. Not rational. Roo has never tested positive for a fish or shellfish allergy and he <i>has</i> been tested. He's <i>eaten</i> fish multiple times with no reaction whatsoever, but for some reason every time I slip a little fish sauce into a marinade or dare place a flake or two of salmon on his plate my knees get a little quaky. Yup <i>that</i>, friends, is my idea of living on the edge.<br />
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My goal is to get the KC kids eating more fish, first, because I need to get over my own irrational fear that Roo's going to go into anaphylactic shock if he ingests an anchovy, and second, because kids who squeal at the sight of fish on a plate are annoying. That's not to be confused with kids whose parents <i>choose</i> not to give them fish for religious or moral reasons, sheer personal preference, or obviously, because they are allergic to fish. Those kids are not annoying. Well, maybe they <i>are</i> annoying, I really don't know. That's for you to decide. Anyway, that <i>my</i> kiddos balk at the smell of fish cooking is decidedly irritating and I'm taking steps to remedy it. Baby steps.<br />
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So here we go. Anchovies. Look, there they are right up top. Rest assured there is no way my children, particularly my girls, would entertain the notion of trying a bite of salad (or chocolate cake for that mattter) if they had the slightest inkling that there were tiny hairy fish in it. That's why I didn't mention it. <br />
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And fortunately they didn't ask. <br />
<br />
<b>Mixed Bean and Radish Salad</b><br />
adapted from <a href="http://www.bonappetit.com/" target="_blank">bon appetit</a><br />
<br />
2 anchovy fillets, packed in oil, drained<br />
3/4 cup extra-virgin olive oil<br />
2 tbsp capers, drained<br />
2 & 1/2 cups fresh flat-leaf parsley, divided (pack it into the cup to measure if you're a perfectionist)<br />
1/3 cup red wine vinegar<br />
Kosher salt<br />
Freshly ground black pepper<br />
1 bunch radishes, trimmed and sliced<br />
1 15-ounce can garbanzo beans, rinsed and drained<br />
1 15-ounce can Great Northern beans, rinsed and drained<br />
1 15-ounce can Cannellini beans, rinsed and drained<br />
1 cup black olives, pitted and halved<br />
<br />
Put the anchovies, oil, capers, and 1 cup of parsley into a food processor or blender. Puree until you have a slightly coarse, pulpy puree. Transfer to a small bowl, stir in the vinegar. Season with salt and pepper to taste, but watch the salt. Between the anchovies and capers, this is already one salty dressing.<br />
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Put the radishes, all the beans, olives, and remaining parsley in a large bowl. Pour the dressing over the top and toss gently. Do not mention the anchovies to anyone under 10 until they've finished eating. <br />
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In fairness, this wasn't the kids' <i>favorite</i> salad but they all managed a few bites (yeah, a few bites of briny, beany, radish salad with secret anchovies!) and that is progress. Happily, Roo survived yet another uneventful fish exposure. Though the idea of him and a bite of lobster still makes me start to lose my hearing. I'm working on it. And still the push for more fish on the KC table continues. <br />
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<br />Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-90981982393475994732013-05-14T07:30:00.000-05:002013-05-14T09:03:10.348-05:00Asian Rainbow Chicken SaladAsian Rainbow Chicken Salad is the name, deconstruction is the<i> </i>game.<br />
<br />
From all the way back to the first hints of Roo's <a href="http://kidcultivation.blogspot.com/2010/10/boycott.html" target="_blank">textural sensitivities and oral delays</a>, the concept of deconstructed dinner has been my friend. Still is. The concept is simple. <br />
<br />
See, there's this for you...<br />
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And this for them...<br />
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And it's so freaking easy! Start with a slew of fresh colorful vegetables. This is the perfect time to shell out a few extra cents for the rainbow pack of bell peppers or purple carrots if you happen to find them. Hit the grocery store, use what I used or raid your crisper drawer and go from there. As long as you have a nice variety of colors and textures, nobody's going to complain. Cucumbers, grape tomatoes, corn hacked off the cob...it's all good. Just don't forget the cabbage. It's the base for <i>your</i> salad. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hqrz0yi6p6soE1pIb88vjJTj5Q1bQthcwJsbWu4tyaRaY2kagx8oVhyphenhyphenMYZIntuZS_E48tC8WaqX7nfwleYfUvL_6Cr_Qqrh2PLuoeEdImT3zid3N4uFOkG5BXXwaAGB6Ce51Xw4C8cg/s1600/BarsCabbageBlueberryCake-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hqrz0yi6p6soE1pIb88vjJTj5Q1bQthcwJsbWu4tyaRaY2kagx8oVhyphenhyphenMYZIntuZS_E48tC8WaqX7nfwleYfUvL_6Cr_Qqrh2PLuoeEdImT3zid3N4uFOkG5BXXwaAGB6Ce51Xw4C8cg/s640/BarsCabbageBlueberryCake-12.jpg" width="640" /></a></div>
So, have you played <a href="http://kidcultivation.blogspot.com/2012/11/crunch-color-healthy-eating-game.html" target="_blank">Crunch a Color</a> with your kids yet? I'm not getting any kickbacks here, promise, but you really <i>need</i> to own this game. <a href="http://www.amazon.com/Crunch-Color-Healthy-Eating-Game/dp/B005I63E9U" target="_blank">Order it right now</a>. Then serve this salad for dinner an prepare to be amazed at what your children will eat at the promise of 15 points. <br />
<br />
<br />
<b>Asian Rainbow Chicken Salad</b><br />
adapted from my personal idols, <a href="http://www.dinneralovestory.com/" target="_blank">Jenny Rosenstrach and Andy Ward</a>, via <a href="http://www.bonappetit.com/" target="_blank">bon appetit</a><br />
<br />
<u>For the dressing </u><br />
1/3 cup canola or vegetable oil<br />
1/4 cup fresh lime juice<br />
2 tbsp soy sauce<br />
2 tsp brown sugar<br />
1 tbsp toasted sesame oil<br />
1 tsp grated peeled ginger<br />
kosher salt<br />
<br />
<u>For the salad </u><br />
1 jalapeño, seeded and chopped (keep some seeds if you like it hot)<br />
1/3 small head green cabbage, thinly sliced<br />
1/3 small head red cabbage, thinly sliced<br />
3 carrots, peeled and shredded<br />
1/2 red bell pepper, thinly sliced<br />
1/2 yellow bell pepper, thinly sliced<br />
5-6 scallions, thinly sliced (white and light green parts only)<br />
3 cups rotisserie chicken, shredded<br />
2 cups baby spinach, thinly sliced<br />
1/3 cup fresh cilantro, chopped <br />
1/4 cup pepitas<br />
1 tsp toasted sesame seeds<br />
<br />
To make the dressing, combine the first 6 ingredients (oil through ginger) in a small bowl. Whisk well. Season with salt. If you'll be serving the dressing to anyone who can't handle a little heat (like my kids for instance), reserve a portion of it in a second small bowl. Add the jalapeño to the remaining dressing and stir.<br />
<br />
Arrange a portion of the colorful sliced vegetables, chicken, and pepitas like a rainbow onto plates - one for each kid. Place a small bowl of (jalapeño-free) dressing in the center and serve to the munchkins in your life. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSptHTtLpHjYyuSQ7Az-57JfiiJ3LGtSWssxTEgp1chstLtrI77iEbUeh02Nc3xV-L4izFD8z7fyk7Ii4HCFnPD-A0AycOpiSn_0dFUzdkiHu6pz21k_PE6NmAIe77UVJYZAFjH_1KPgw/s1600/BarsCabbageBlueberryCake-3-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSptHTtLpHjYyuSQ7Az-57JfiiJ3LGtSWssxTEgp1chstLtrI77iEbUeh02Nc3xV-L4izFD8z7fyk7Ii4HCFnPD-A0AycOpiSn_0dFUzdkiHu6pz21k_PE6NmAIe77UVJYZAFjH_1KPgw/s320/BarsCabbageBlueberryCake-3-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bean's a fan too</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5i6h-FpH83RRP3GlYzKkU5b-FBDbpGBcJWJG4hnB9JUH3lLjySMp9MB7XIIXiaYlvD2hn59EdFZIAHtfpYh-0qQaHYzHTUgVCwms77xoWbdGKQdaIlsvQkTxSUzk__y8vbJWwmPXSew/s1600/BarsCabbageBlueberryCake-2-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5i6h-FpH83RRP3GlYzKkU5b-FBDbpGBcJWJG4hnB9JUH3lLjySMp9MB7XIIXiaYlvD2hn59EdFZIAHtfpYh-0qQaHYzHTUgVCwms77xoWbdGKQdaIlsvQkTxSUzk__y8vbJWwmPXSew/s200/BarsCabbageBlueberryCake-2-2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roo likes it. </td></tr>
</tbody></table>
<br />
Now, combine the remaining vegetables and chicken in a large bowl. Drizzle the jalapeño dressing over the top and toss it all together. Sprinkle pepitas and toasted sesame seeds on top and voila...an elegant dinner for the grown-ups too. <br />
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<br />
If you happen to have a couple of buttermilk fried chicken strips lying around, go ahead and throw those on the plate too. Special thanks to the <a href="http://thepioneerwoman.com/cooking/2009/05/quickie-homemade-chicken-strips/" target="_blank">Pioneer Woman</a> for the leftovers. <br />
<br />
And if you're looking for even more variation and deconstruction inspiration, this <a href="http://kidcultivation.blogspot.com/2012/07/thai-steak-or-chicken-salad.html" target="_blank">Thai Steak Salad</a> deconstructs equally well. Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-10847122933711565302013-05-11T10:40:00.000-05:002013-05-11T10:40:00.679-05:00Spring on a Plate (Burrata with Simple Greens and Snap Peas)The loveliest spring days call for the simplest of suppers. <br />
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The unseasonably mild winter was marvelous. The part where it lasted until May, less so. We're finally seeing the sun again. We're pulling out cushions for the patio furniture, scraping bird poop off the swing set, and wiping off the grimy window screens that never seem to make it down for winter. Spring, it's safe to say, has finally sprung here in the great Midwest. <br />
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Almost a year ago, the KC <a href="http://kidcultivation.blogspot.com/2012/06/burrata-my-love-or-mozzarella-three.html" target="_blank">kids sampled Burrata for the first time in a mozzarella cheese-off</a>. Despite a staunch vocal majority in favor of string cheese, Looly was swept off her feet by the Burrata. I have always liked that kid, so I've been keeping it in constant rotation <i>strictly</i> for her benefit. The fact that she never eats more than an ounce and I'm left to lick the plate has very little to do with it.<br />
<br />
In celebration of Looly and Burrata enthusiasts everywhere, for the fans of chirping cardinals, lilac-scented breezes, humming lawn mowers in the distance and lazy days spent thumbing through cooking magazines outdoors on sun-warmed cushions, a most perfectly delightful spring supper.<br />
<br />
So go ahead, pour yourself a cold glass of rosé. Let the kids sip spritzers of fruit juice and seltzer or <a href="http://kidcultivation.blogspot.com/2012/06/rainbow-agua-fresca-fiesta.html" target="_blank">agua fresca</a> while they work. It'll only take a minute.<br />
<br />
Fresh snap peas. A few greens. Slice a loaf of <a href="http://kidcultivation.blogspot.com/2013/03/homemade-artisan-bread.html" target="_blank">good bread</a> and my friends, dinner is served. Because on days like this, you shouldn't part with the sunshine any longer than absolutely necessary. <br />
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<b>Burrata with Simple Greens and Snap Peas</b><br />
adapted from <a href="http://www.bonappetit.com/" target="_blank">Bon Appetit</a><br />
<br />
8 ounces sugar snap peas<br />
4 cups baby greens (spinach, arugula, watercress, romaine, you name it)<br />
1/4 cup fresh mint leaves<br />
1/4 cup fresh basil leaves<br />
3 tbsp extra virgin olive oil<br />
zest of 1 medium lemon<br />
2 tbsp fresh lemon juice<br />
kosher salt or sea salt<br />
freshly ground black pepper<br />
1 large ball burrata cheese (about 1 lb)<br />
<br />
Arrange your children around a shady outdoor table and have them pull the strings off the snap peas and trim the ends. If you can't drum up some kids, you're going to have to do this part yourself. Sorry.<br />
<br />
Cut the peapods in half lengthwise or use your fingers to pry them apart, which turns out to be another fine task for the shorties in your life.<br />
<br />
Combine the peapods, greens, mint, and basil in a large salad bowl. In a small bowl, whisk together the oil, lemon juice and zest. Season well with salt and pepper. Pour the dressing over the greens and toss gently to coat the leaves.<br />
<br />
Now the fun part. This is a job for your favorite child...you know the one that never rolls their eyes, puts their dirty clothes in the hamper without being reminded, never forgets to flush the toilet, and has yet to utter the phrase "that's not fair." Yeah, I don't have one of those either. Work with what you've got. In any event, somebody needs to tear open the ball of burrata onto a platter. Let them make a real mess of it, it's going to get all prettied up with greens anyway. <br />
<br />
The other less fortunate helpers can use their clean hands to scoop salad onto the platter around and atop the cheese. Slice some bread and tuck in. Taste spring. On a plate. <br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com0tag:blogger.com,1999:blog-6330054341571844942.post-30564861906792996732013-05-08T07:30:00.000-05:002013-05-23T09:49:37.881-05:00Eggless Lemon Blueberry Cake with Lemon CreamI baked a version of this lush blueberry lemon cake <i>with</i> eggs for <a href="http://kidcultivation.blogspot.com/2013/04/sesame-sweet-potato-miso-dip.html" target="_blank">book club</a> a few weeks ago. It must have looked good because soon after, Mufasa put in a last minute request to bring one to "food day" at work. Wondering what all the hype is about, Roo's been clamoring for an egg-free version for weeks. Without further ado....<br />
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Roo's Eggless Lemon Blueberry Cake!<br />
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That's three times in three weeks! Given the rate at which it's being requested, I'm most grateful that this sweet tart little beaut is not only quick to whip up, but as I've discovered through rampant experimentation, a most forgiving and versatile recipe. </div>
</div>
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See how the berries formed a layer at the bottom of the cake in the photo above? The key difference I noted between my egg-free version and the original, is that the blueberries tend to sink more in the eggless version, making it imperative that your pan is well-greased, floured, and lined with parchment. Consider yourself warned. Otherwise, bake on with abandon. But don't get too comfortable. Chances are good you're going to be baking this one on instant repeat. <br />
<br />
<b>Eggless Blueberry Lemon Cake with Lemon Cream</b><br />
adapted from <a href="http://thekitchn.com/">TheKitchn.com</a><a href="http://www.blogger.com/null"><span id="goog_1055083736"></span><span id="goog_1055083737"></span></a><br />
<br />
<u>For the cake</u><br />
<br />
1 cup all-purpose flour<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
2/3 cup granulated sugar<br />
Zest of 1 lemon<br />
4 tbsp (1/2 a stick) of butter<br />
1/2 tsp real vanilla extract<br />
1/4 cup plain Greek yogurt (or vanilla or lemon Greek yogurt)<br />
1/2 cup buttermilk<br />
1 cup blueberries (fresh or frozen)<br />
2 tbsp turbinado sugar<br />
<br />
<u>For the lemon cream</u><br />
<br />
1/4 cup heavy whipping cream<br />
1/4 cup lemon flavored Greek yogurt<br />
<br />
Preheat the oven to 400 degrees. Grease a round 9" cake pan. Line the bottom with parchment. Grease the parchment. Flour the bottom and sides of the pan.<br />
<br />
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk together and set aside.<br />
<br />
Put the granulated sugar in a large mixing bowl. Add the lemon zest and use your fingers to massage the zest into the sugar. This is favorite kid job, that is, a job that kids tend to favor,as opposed to a job for <i>your</i> favorite kid. Just make sure your help has clean hands. <br />
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Add the butter and beat with an electric mixer for a few minutes until the mixture is pale yellow, light and fluffy. Don't forget to scrape down the sides and bottom of your bowl. Add the vanilla, yogurt, and buttermilk and beat until everything is well combined. <br />
<br />
Add half the flour mixture and beat gently until just incorporated. Scrape down the sides of your bowl, add the remaining flour mixture and beat again until just combined.<br />
<br />
Pour the batter into the prepared cake pan. Scatter the berries evenly over the top. Sprinkle the top of the cake with turbinado sugar.<br />
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Bake 25-30 minutes until nicely browned on top and set in the center. If the top of the cake starts to get too brown before the center is set, cover the cake with aluminum foil. Remove from the oven and cool 10-15 minutes. Turn the cake out onto a wire rack, carefully remove the parchment paper, and cool completely. <br />
<br />
To make the lemon cream, pour the whipping cream into a medium bowl. Whip with an electric mixer until soft peaks form.<br />
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Add the yogurt and beat again until you have a luxuriously thick, creamy topping.<br />
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Slice the cake and serve with a dip fat dollop of lemon cream. <br />
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Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com4tag:blogger.com,1999:blog-6330054341571844942.post-65128373095583764162013-05-05T12:36:00.000-05:002013-05-07T09:29:56.805-05:00Grampy's Magic BarsRecognize these guys?<br />
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They were a welcome and familiar site on my grandmother's kitchen table back in the early 80's. <i>Magic Bars</i>. Could there be a more enticing treat for a gaggle of sweets-loving granddaughters? I think not. Grammyarta, as she was known, tended to agree. <br />
<br />
Last week my dad, known as Grampy by many these days, celebrated his 76th birthday. Sadly, hundreds of miles away, we didn't get to spend the day with him, but we did whip him up a batch of Magic Bars. Happy birthday, Dad! <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4YKXbpYntULVMleKaeB0seDFUPsW-0sbVaSvG9q2iEBkBnFy2cBzI5Db8GbwFGLo2J_h1QFDgQVMF-qMC2ZDUIytjklmidtdXG9Wz9S5LnamY1GT4_9ztjyAcKlzpNfSL0koInniJ8Qr/s1600/ChefantiFeb2013-69.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4YKXbpYntULVMleKaeB0seDFUPsW-0sbVaSvG9q2iEBkBnFy2cBzI5Db8GbwFGLo2J_h1QFDgQVMF-qMC2ZDUIytjklmidtdXG9Wz9S5LnamY1GT4_9ztjyAcKlzpNfSL0koInniJ8Qr/s640/ChefantiFeb2013-69.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's a good-looking 76, don't you think?!</td></tr>
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Of course, the Magic Bars of yore were topped with chopped walnuts and
sometimes, if we were really lucky, pecans. These days we avoid tree nuts here at
Casa Kid Cultivation but guess what we <i>don't </i>avoid?<br />
<br />
Pretzels. And pepitas. The two work together to deliver all the crunchy, salty, meaty flavor of nuts...without the nuts! So gather the troops and let the kids take the lead. This is the ultimate easy-peasy kid-friendly, grampy-approved recipe. <br />
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<b>Grampy's Magic Bars</b><br />
adapted from <a href="http://www.eaglebrand.com/recipes/details/?RecipeId=3934" target="_blank">Eagle Brand</a><b></b><br />
<b><br /></b>
1/2 cup butter, melted<br />
1 & 1/2 cups graham cracker crumbs<br />
14 ounces sweetened condensed milk<br />
2 cups chocolate chips<br />
1 & 1/3 cups flaked coconut<br />
1/2 cup chopped pretzels<br />
1/2 cup pepitas<br />
<br />
Preheat the oven to 350 degrees. Grease or spray a 9"x13" pan with cooking spray.<br />
<br />
Put your graham crackers (I used about 7 ounces, or 1/2 a regular-sized 14.4 ounce box) in a large zip-top bag and let the kids bang the heck out of it with a rolling pin or baseball bat until you have crumbs. <br />
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Once you have crumbs, pour the melted butter directly into the zip-top bag, reseal, and mash the butter around into the crumbs until it's all combined. <br />
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Press the butter-crumb mixture into the bottom of the prepared pan. Here's a trick. If you're careful, you can dump the crumbs into the pan, turn the plastic bag inside out and, placing your hand into what used to be the outside, use the messy, buttery inside of the bag to press down the crumbs like so. <br />
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There. I just saved you a hand washing. You're welcome.<br />
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Pour the sweetened condensed milk in an even layer over the graham crackers.<br />
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Scatter the chocolate chips over the milk.<br />
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Add the pretzels and pepitas...<br />
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Then the coconut. Did I mention this is the perfect kid-driven recipe?<br />
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Pop them in the oven for 22-25 minutes until lightly browned. <br />
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Let them cool then cut into bars. Send them to your dad or grampy for his birthday. <br />
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But make sure you save a few for yourselves. Kid Cultivationhttp://www.blogger.com/profile/17602780297358293540noreply@blogger.com2