A Day in the Life of….

We went to Hopworks for dinner tonight. Yum.

The Basic Burger & Fries

The Basic Burger & Fries

Levi enjoying his fries

Levi enjoying his fries

I went for a walk at work. I discovered a new sculpture in a park I’d never been.

Lunchtime Exploring

Lunchtime Exploring

Peter bought a big wrench.

Levi & The Big Wrench

Levi & The Big Wrench

We discovered Walgreen’s has a car charger.

Walgreen's Goes Electric

Walgreen's Goes Electric

Walgreen's Goes Electric

Walgreen's Goes Electric

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Mmm: Chicken

I love chicken. I love roast chicken. I love roasted vegetables. Awhile ago, I found a recipe for a very, very simple roasted chicken. Since then, I have been experimenting. I have been complicating the simple recipe to yield results that I deem perfect. I’ve been playing with cooking times, weights, pots, and side vegetables.

Tonight’s compilation includes one roast chicken roasted in my cast iron skillet. It will be served with roasted vegetables roasted in a cast iron pan followed by toasted french bread.

{Vivid} Lemon Pepper Chicken

{Vivid} Lemon Pepper Chicken (via flickr)

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Picky Eaters

Eat what’s on your plate.”

“Don’t take more than you can eat.”

“If you don’t finish it now, you will have it for your before-bedtime snack.”

“No, I will not make a special meal for you.”

This is just a snapshot of the phrases my husband and I heard from our parents, growing up. There was no option, ever, of special meals. If we didn’t meter our food intake properly, it was saved for the next meal. For my husband that included soggy breakfast cereal! We ate with our families and we didn’t get up before anyone was done.

Last night, our friends invited us over for dinner. Levi and their son played well together. Mostly, they played with trains and Magna Tiles. As dinner time approached, I said we should go. Their son, the always generous and amiable kiddo, invited us over for dinner. Mom reiterated the invitation, sweetening the deal by asking me if I had anything planned. We agreed, and extended our visit. I warned my friend not to be insulted no matter what Levi decided to eat. Why? Because we are going through a picky eater phase.

I can’t believe I am the mother of a picky eater. My mother would never have stood for the level of tolerances my husband and I showcase. We are usually really good about eating dinners together, but we’ve gotten lax since my husband got off the apprenticeship program.

Our friends served a simple dinner of cheese and chicken ravioli in pesto with a green salad and green beans. We topped our salads with an Italian or Ranch dressing, dried cherries, and slivered toasted almonds. My kind of meal. We kept the kids’ raviloi plain, without sauce.

How much of this yumminess did Levi eat? None. He ate 5 dried cherries. That was all. One of his favorite foods are noodles and cheese, so you would think a noodle stuffed with cheese would be the next best thing – but no.

Luckily, some fellow moms are going through the same thing. And one mom shared her strict rules of her house. And, luckily, my husband and I are both absolutely tired of this picky eater phase. My fear is that Levi will continue this pickiness into adult hood like one of my cousins did.

So, the rules are thus, from here on out. First, it should be noted, we are not starving our kiddo and he sleeps, well, through the night. If your kiddo doesn’t sleep through the night, I am not sure I’d encourage this. We are confident his other needs are being met and that he’s not silently sick. As such, we feel confident that these rules will address this picky eater problem.

  1. You must try everything on your plate. You cannot say you don’t like it without trying it. You must take a “no thank you bite” before exerting your opinion.
  2. Rude behavior will result in the meal being taken away.
  3. We all eat together. No one leaves the table until everyone is finished.
  4. You must ask to be excused. You must clear your own plate.

So, we did step 3 and 4 at our friends’ house with no problems. In fact, their son followed suit too (it could be a norm in their house). But, Levi refused, absolutely refused to eat anything other than the 5 proffered dried cherries. He did drink one full glass of apple juice and one full glass of milk.

After I told my husband this story and offered these rules, we came to quick agreement. My husband added that packaged sugar will no longer be allowed. And, sweet foods like yogurts and fruit will be allowed after the staple has been consumed.

How did today go? Well, a test it was. Levi was informed that the egg scramble I made for breakfast was breakfast, the only thing offered, and the only thing he was going to get. He was not allowed any fruit, as we often do in the morning, nor was he allowed any yogurt. He was not allowed any juice. He was only allowed to eat, at least one bite, the egg-brocoli-cheese scramble.

He refused. So, he didn’t eat. We saved two bites on a plate for lunch, and packaged the rest with all the egg leftovers into a container for my husband’s work lunch.

We ran errands, and then came home. Levi, of course, stated he was hungry. We informed him, again, that he must have his no thank you bite before having lunch. Lunch was made-to-order sandwiches. My husband and I opted for meat and cheese.

Still, he sat there. I started zoning out and thinking of other things, while my husband took matters into his own hands. One of my husband’s gifts is using humor to diffuse a situation. (Levi probably gets his ability from him!) So, while my focus was elsewhere, my husband was being silly and feeding Levi his no thank you bite of the egg scramble. And, you know what? Levi loved it and gobbled up the huge piece of brocoli left.

He eagerly ate his made to order PBJ, served and made in two separate halves. He accompanied his lunch with a half glass of juice, one mandarin, and a banana.

We napped, and awoke, and I took a cue from my friend. She has a recipe book by Jessica Seinfeld (Jerry’s wife) where she describes a program of sneaking in pureed vegetables into regular meals. So, tonight, I made homemade hamburger mac ‘n cheese with pureed carrots in the cheese sauce. I didn’t puree the carrots very fine, so the puree was a little chunky. Despite all that, Levi had three helpings! Eagerly!

We’ll see how tomorrow goes, but it sure feels like good progress.

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Vanilla Extract: Poured

First, you set the extract. Next, you wait. Sifting follows. Then, you pour. The pouring was the hard part for me before, but I think I have a system down. Let’s back up and start with sifting.

  1. I had 3 full quart jars of extract. I set out an 8 cup liquid measuring cup. I sat a colander on top, and topped that with a cotton towel.
  2. I next emptied two-quart jars over the sifting mechanism.
  3. I used an 8oz ladle (the only measurable size I have) 3/4 filled, and poured it into my 4oz amber glass jars. I had a narrow mouthed funnel inserted into the top.
  4. I set the glass jar onto a small bowl lined with a paper towel to catch the drips, and there were drips!

Funneling the extract immediately through the colander and cotton towel into the large measuring cup saved time and simply felt more efficient. Ladling the extract into the 4oz jar was more accurate and cleaner. Previously, I filter from a smaller measuring cup into the 4 oz jars, still using the funnel. The ladle was a lot easier. I will be investing in a 4oz ladle.

See the photos start to finish.

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Honey

Honey

Honey. Image via Wikipedia

I forgot about the glorious properties of honey. I’ve been suffering with this awful sinus infection (the one that sits in my lungs) for more than 10 days. Coughing every minute or two.

Honey, said my co-worker. She chided me for being silly. I don’t blame her.

Honey. Duh.

I took a spoonful tonight. It sank down, past my tongue as it oozed into my throat. It was the second reprieve from coughing for the night. The first was when I took a 20 minute, hot, steamy shower. For half of that shower, I didn’t cough.

So, after my co-workers sound advice, another co-worker and I ventured off to the local coffee shop. I bought tea. With honey. Peppermint and chamomile. Delicious perfection, and the only thing that will compliment all the cough drops I’ve been sucking down.

This is why I am not vegan. I feel blessed with the glorious nectar that bees deliver us. I try to source my honey locally and responsibly so that I may benefit from its healing properties. Allergies, colds, health in general.

Ah, the sweet goodness of honey.

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Thanksgiving 2011: The Prep

Turkey Brine

The bucket and brine for last year's 22lb turkey. This bucket (with lid) was purchased as the end-all brining tool. This year, I'm using a cooler. Image by alexis22578 via Flickr

I love Thanksgiving. It warms the heart with memories, and it stirs the soul with the coordination it takes. It’s a perfect blend of my culinary dreams and project coordination skills: married on one delicious day.

That is, if all goes according to plan.

This year, I decided to get my turkey from our local farmer. We’ve been working with him for almost two years, and I’ve got 80% of our meat products out of the grocery store and in his control. So, I thought, why not the Thanksgiving bird. Heck, I’ll even buy two. If I had two 16lb turkeys, what joy would that yield at Christmas time.

All my tools have been purchased for larger turkeys. Last  year I maxed out my pan’s capability with a 22lb turkey. So, two 16lb or 18lb turkeys would be ideal.

The turkeys didn’t grow that way. They got bigger. In fact, many were in the upper 20lb range, some yielding over 30lbs!!

These are big birds. And, my bird is 28lbs. TWENTY EIGHT POUNDS!

What is a gal to do?

Tell her story. So, that’s what I did. Suddenly, my joyously planned occasion was turning into a dreaded chore filled with anxiety over how I’m going to brine and cook this bird. I am even exploring a new menu — so the turkey must be predictable!

One friend suggested a cooler for the brining. I just need to thoroughly clean it out. Then, another group I was with, for work, suggested I ask Levi’s school if they had a large pan in their kitchen. It turns out, they do! And, they are willing to lend me this one pan that I will return Monday.

The best news: The bird fits!

DSCN6670.JPG

Last year's 22lb turkey from New Seasons fit snuggly in my roasting pan. Image by alexis22578 via Flickr

Right now, Mr. Turkey is bathing in my bath, to help thaw (I forgot to take him out of the freezer yesterday (D’oh!)), then he will sit in our cooler for 12+ hours in a salt and citrus bath.

Tomorrow, I must have him in the oven by 6am.

As I review the list of items I plan to cook, and as I think about what else I need from the store, a thought has occurred. I think I can use all things purchased through my food club, that is, in my pantry for Thanksgiving. Cranberries in the freezer, pork sausage in the freezer, white potatoes instead of red…

Things are looking up. Problems have been solved with the help of my friends. Project coordination can commence.

Yea Thanksgiving!

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Sunday Oct 9

Roast Beef and Crimini Mushrooms in Balsamic Vinegar

Roast Beef and Crimini Mushrooms in Balsamic Vinegar

Chard Stems, sauteeing in butter.

Chard Stems, sauteeing in butter.

Fresh, Chopped Chard

Fresh, Chopped Chard

Chard, Roast Beef, and Chard Stems

Chard, Roast Beef, and Chard Stems

Everything in tonight’s meal was prepared from food from my food club. The ingredients include roast beef, balsamic vinegar, salt, pepper, rainbow chard, potatoes, and butter. The only thing not purchased with my food club was the milk used when mashing the potatoes. Our pastured milk vendor has fixed some equipment problems, but we’re still out of his milk and have been out of home-delivered milk since summer.

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