spinach, basil, blood orange salad

Tomorrow I am responsible for a salad, vegetable and potato dish for our family Thanksgiving dinner. I am going to be making the Chipotle Sweet Potatoes, roasted asparagus, and this salad. With all the heavy foods typically served for this meal, we could use a light and refreshing salad to mix up flavors a bit. This recipe has become my go-to for pot lucks and group meals. My mom sent it to me so I am not sure where it came from.

Happy Thanksgiving to you! I won't be posting for a few days enjoying my kids, family and the great outdoors!

Spinach, Basil, and Blood Orange Salad

• 2 Blood Oranges (can use regular navel oranges too)*
• 1/4 cup Extra Virgin Olive Oil
• 2 TBL Balsamic Vinegar
  
• 1 TBL fresh Lime Juice 
• Kosher Salt and Pepper 
• 1 Red Onion (sliced thin into 1" strips) 
• 1/2 cup Cran Raisins 
• 1 large bag Spinach  
• 2 cups Basil (torn into large pieces) 
• 1/2 cup toasted Pumpkin Seeds

Combine oil, vinegar, lime juice with salt and pepper.  Mix well and set aside. In large serving bowl put orange slices, onion, cran raisins.  Pour dressing over and gently combine.  Toss in spinach and basil.  Top with pumpkin seeds.

*Note:  I like to cut off the skin of the orange with a knife so there is no white left on the orange. Then section the orange, cutting each section in half. 

turkey craft

Had a playdate over the weekend with our 3.5 year old and his cousin from California (who is 2.5 years old).  I have been looking for some easy Thanksgiving crafts that requires only 20 minutes of attention.  I found this great turkey craft, cut out and glued the basics in 5 minutes and am ready!

NEED:  Stick glue, adult scissors and kid scissors (if they are ready), construction paper (brown, red, yellow, orange, green, etc),  small piece of white and black paper for eyes or the wiggle eyes you can purchase.

• Trace around the bottom of the child's shoes on brown craft paper and cut them out.  These will be the body of the turkey (see above).  Glue the heel ends together (head area).
• With red paper, cut out a triangle with the long edge slightly rounded to make the wattle.  With orange paper cut out a small thin triangle for the beak.  Glue into place.
• Cut out two oval shapes out of white paper and glue for the eyes.  Then use a paper hole puncher to make two black dots to finish the eyes.  Glue on the white ovals. Or use the wiggle eyes you can purchase from a craft store.
  
• Cut out legs in the orange paper and glue to the back of the body.
  
• Use yellow, red, and orange paper for the feathers.  Trace around the child's hand on the paper, cut out to make six "feathers".  Glue behind the body of the Turkey.  

So cute!  They loved tracing their hand and gluing the "feathers" onto the bird. You can find this craft and more at enchantedlearing.com.

making baby food

Kiki turned six months last week and over the past month she has shown a real interest in what we are eating.  It was pretty obvious she is ready to try new foods when she reached for my bowl/plate/cup causing it to crash to the floor.  Friday is my day to hit the grocery store for the week so I picked up a couple of sweet potatoes and a butternut squash to make the baby food.

It takes about 1.5 hours to get the whole process done and in the freezer with one hour of the time roasting so hands-on time is only 30 minutes.  I like to pop the veggies in the oven first thing in the morning, letting them bake while we are having our weekend breakfast.  Some people suggest steaming or boiling but I like to roast these specific vegetables as it retains all the nutrients and offers a richer flavor.

Sweet potatoes are simple, just scrub the outside and poke a few holes into the potato.  With butternut squash cut in half (long-wise) and with a spoon scoop out the seeds.  Brush the flesh with a little olive oil (optional).  Place cut side up on a cookie sheet alongside the sweet potatoes.  Roast at 350 degrees for one hour or until very soft (insert with fork or knife to test).  Allow to cool.  To make the puree I use a food processor.  If you don't have one you can use a blender but check the consistency often to make sure it is free of chunks.  To get the meat out of the skin I find using my hands is faster than using a spoon to scoop.  Just peel off the skin being careful that you remove any hard edges or little pieces of skin.  To get the right consistency, I add water and puree until it resembles a smooth, creamy texture.  Right now I am making one ingredient purees for Kiki.  Once she is a little older I will start combing fruits with vegetables and adding proteins such as minced chicken, fish or brown rice. 

Storage - I like to save the glass jars from purchased baby food.  I fill these with one of the vegetables, putting in my fridge to consume in the next few days, to take "on the road" and to daycare.  For the rest, you can either use ice cube trays, glass or plastic containers with tight fitting lids or snack size plastic bags.  Whatever you choose make sure it can freeze well and seals out all air.  If using ice cube trays - each cube is 1 ounce.  If using a container or bag, freeze in 1/2 cup size (about 4 ounces).  If using the ice cube trays, freeze then pop out and store in an air tight container or zip lock bag.

TIPS:

• To fill the small baby jars I use a frosting bag and tip.  If you don't have one just take a plastic bag, fill about half way squeezing the puree into one corner of the bag.  Twist the top of bag to remove air (this will provide pressure to squeeze out the puree).  With scissors snip off about 1/4" of the corner off the bag and squeeze into the jar.  You can do this with the ice cube trays too but a table spoon works just as well.   
• To fill a snack bag with puree - place the bag inside a wide-mouthed juice glass folding the edges of the bag slightly over the lip of the glass.  Measure out the 1/2 cup of puree and use a spatula to gently scoop into the bag.  Squeeze out all excess air and seal. BEFORE filling the bag take a marker and write the contents and date on the bag.  
• To Thaw:  remove from freezer and place in fridge overnight.  If needing right away just fill a bowl with hot tap water and submerge the air-tight bag/container in the water until thawed. Do not microwave as this can cause cooked vegetable and "hot spots" in the puree which may burn the baby's mouth.
• 1 average size Butternut Squash will yeild about 10 - 1/2 ounce servings
• 4 medium Sweet Potatoes will yeild about 10 - 1/2 ounce servings
  

  Not just for baby, we could all use more vegetables in our diet.  The purees are great to add to many of the dishes you make for the rest of the family.

• Tacos - add sweet potatoe puree with one can of diced tomatoes to the ground meat and taco seasoning mix.  Add enough water to create the right consitency.
• Add to your favorite meatloaf recipe instead of milk
• Butternut squash puree makes a great addition to boxed Mac and Cheese.  Just add to the cheese mix with a sprinkle of onion and garlic powder.  You can add a little milk if you want.  Your kids will never know it is in there.
• Sloppy Joes

holiday brownies

This brownie recipe is the best I have ever tasted let alone baked.  It is the perfect start to the holiday season with yummy peppermint tucked inside each deep chocolate bite.  Pretty easy to make too.  They are good all alone but are extra special served with vanilla ice cream drizzled with chocolate sauce.  Not for the faint of heart these rich bites serve quite a punch with the calories but I can't resist treating myself a couple of times a year.

York Sensational Brownies

• 1.5 cups Butter (3 sticks) MELTED
• 3 cups Sugar
• 1 TBL Vanilla Extract
• 5 eggs
• 2 cups Flour
• 1 cup unsweetened Cocoa
• 1 tsp Baking Powder
• 1 tsp Salt
• 24 York Peppermint Patties (unwrapped)

Heat oven to 350 degrees.  Grease 13x9x2" pan.  In a large bowl with wooden spoon stir together butter, sugar, vanilla.  Add eggs and stir until well blended.  Mix in flour, cocoa, baking powder, and salt - blend well.  Reserve 2 cups batter - set aside.  Spread remaining batter in prepared pan.  Arrange patties in single layer over batter about 1/2" apart.  Spread reserved batter on top.  Bake 50-55 minutes or until brownies pull away from edges.

farewell to oprah

I just turned off the Oprah Show and am very sad.  She announced that her 25th season, next year, will be her last.  Only 18 more months of Oprah before it is over.  I have never been a faithful follower of the other talk shows.  Most are trivial, campy, and (some) are insulting.  But I watched the Oprah show. She was different.  Oprah never followed any path other than her own. She set high standards for which others sought to achieve.  With thoughtful stories and interesting guests she showed a true respect our intelligence.  I have always wanted to see the show live.  I tried for years to get tickets but it never worked out.  Although her live show will no longer be in production I am sure we will see her in syndication and I bet this is not the last we hear or see of Oprah.  How will I fill my friday 4:00pm fix?  This show was the perfect treat before everyone came home from work and school. Now what?

By the way, have you browsed her website?  I always find a few things new and like to look through the list of upcoming subjects.  Check out the Oprah site here.

we have changed our address!

We have updated our blog to be an official website!  Bookmark www.smilemychild.com to keep getting all the latest tips, stories and more. 

earth's best coupons

Not only do I love YoBaby yogurt but I purchase Earth's Best baby food when I don't make my own.  In keeping with a great deals theme this week I am including a link to print free coupons for all of Earth's Best products.  Happy shopping!

win a trip to jackson hole

A while back I added a post about a contest through REI for a trip to JH.  This morning I ran across two more contests so thought I would throw it out there for all those who don't live here.  Pass it along!

• 3 days of "luxury" in Jackson Hole, 2 nights lodging at the Four Seasons Resort and 2 roundtrip airline tickets.  Sounds like a nice weekend getaway! Sponsored by Wyoming Tourism and Travel and Leisure. 

•  4 nights lodging with 3 days skiing at the Jackson Hole Mountain Resort and 2 roundtrip airline tickets.  Sponsored by Jackson Hole Mountain Resort and Wyoming Tourism.
  

a cake walk

Earlier this week I added a post about easy-to-make birthday cakes for kids.  Although I love to make cakes from scratch I don't always have the time.  And, let's be honest here, the box mix sure does taste good. Through a bit of experimentation I have come up with a few add-ins to the box mix to improve the taste, texture and fool most anyone to believing you might have done this all by yourself.

Chocolate Cake
box mix - Improved

1 box Devils Cake mix
1 small box instant chocolate pudding
1 cup sour cream, plain or vanilla yogurt
1/2 cup vegetable oil
1/2 cup warm water
4 eggs
1.5 cups semi-sweet chocolate chips

Bake according to package instructions

If you don't have all the stuff above then just improvise.  If you add only the chips to the regular mix, it adds a deeper chocolate flavor.  The sour cream and/or the pudding mix creates a richer flavor and denseness to the cake.  Since a box mix already has precise measurements of the required ingredients you can't go wrong by adding your own.  Just be careful of adding anything with juices such as pineapple as it may make the mix too runny.  Here are some other quick add-in ideas:

shaved or chopped chocolate bar
chopped Heath bar
peanut butter swirled into the batter just prior to baking (heat butter slightly to thin it out)
shredded coconut
chopped nuts
raisins (leave whole or chop finely)
chopped peanut butter cups
chopped peppermint patties

Although I may use a mix for my cake I always make a butter cream frosting from scratch.  I think it tastes better using real sweet cream butter and good quality vanilla.  I don't have a recipe so I use the one off of any powdered sugar bag and then whip up the ingredients adding more or less of whatever until I get the flavor and texture desired. 

intuition and your child

I can't go to bed yet.  All night I have been thinking about my last post and how I felt during that time.  I felt helpless and scared as any parent would seeing their child sick.  But I also had this underlying feeling that I wasn't doing what I felt was right.  So many times we don't listen to our intuition, our gut feeling, that little voice inside saying NO!  WRONG!  CHANGE COURSE!  I wanted to believe that each prescription would cure the infections bringing our little guy back to health.  I wanted to believe the doctor when he said that this was typical and it would be over soon.  But I had this nagging feeling that kept saying that I should seek a second opinion and that this was not going away.  I pushed those feelings aside allowing others to dictate my decisions.  This was not fair to me and especially not fair to my baby.

Our intuition speaks volumes about us.  Our maternal instincts are there for a reason and should not be ignored.  It simmers deep in our soul as the first reaction to something gone astray.  Intuition has been defined as "a combination of historical (empirical) data, deep and heightened observation and an ability to cut through the thickness of surface reality. Intuition is like a slow motion machine that captures data instantaneously and hits you like a ton of bricks. Intuition is a knowing, a sensing that is beyond the conscious understanding — a gut feeling".   I regret how I ignored my inner-voice and have begun to trust myself more.  I have often used that experience as an reminder when I am in a situation where something isn't "quite right".  I guess what I am trying to say here is listen to yourself and trust that you, the mother, know best.  Ask questions, seek advice, get second opinions and most of all, don't be afraid of that gut feeling.

goodnight.  sleep tight.

ear infections and the green mustache

When G was 9 months old he got his first ear infection.  We were in Berkeley visiting family when we noticed he was unusually tired and fussy.  Then he started crying and wouldn't stop.  We rushed him to a recommended pediatrician to find that he was sick and needed medication.  A big dose of antibiotics cured him until we reached home but that illness was the start of a long period of chronic ear infections, fevers, and many sleepless nights.  Remembering this time, three years ago, still makes my heart hurt.  He was in such pain.  The high fever would come on quick, take over his little body and put him back on antibiotics until his next doctor appointment which showed some improvement.  One week later it would start all over again.  This never-ending cycle continued for five months.  The last episode he suffered lasted from mid-April to the end of May which resulted in an emergency room visit during his 1st birthday party.  At this point I hit a wall.  Well, I think I had hit the wall before but was continually convinced that THIS time the infection would be cured since we were leaving flu and cold season approaching summer.  During that late May appointment with his pediatrician I started crying.  I couldn't allow my baby to suffer any longer and I didn't want any more antibiotics prescribed. I decided to see a ear specialist for an opinion.  On our first appointment he looked in G's ears, looked at me and said "I can put in tubes tomorrow at 8:30am".  I was shocked.  Was it really that bad?  We were terrified.  This meant he would have to be put under anesthesia.  What would that do?  Where there any side effects for a child so small?  He had just turned one and only weighed 20 lbs.  We had to decide by 7pm that night.  Yes was our answer as we prepared our son and ourselves.  The procedure was quick.  He came out in no pain although confused, groggy, and a little scared.  He was home before noon, took a long nap, and woke hungry.  Suffering no side effects his mood improved throughout the day.  It has been 2.5 years and we haven't had an ear infection since.

Later that summer I decided to offer him a morning drink that was (in my eyes) more healthful than regular juices.  I wanted something that had no added sugar, no preservatives and included extra vitamins.  I decided to try the fresh juices settling on Bolthouse Green Goodness.  What I like about the juice is that it offers 14 vitamins, hardly any sodium and includes spirulina, chlorella, zinc, broccoli, green tea, spinach, barley grass, wheat grass, blue-green algae, echinacea, and more.  He loved it then and still drinks a big daily dose .  The proof is in his green mustache he proudly wears to preschool each morning.  I like to think that this juice (along with the tubes which have since fallen out) has been the reason he hasn't had a bad cold or flu for two winters. 


Note:  Whenever children are going to use any medicinal herb (such as echinacea), it is important to first discuss the relative risks and benefits of it with your pediatrician, who is most familiar with their medical history and experiences with medications.  If you are pregnant consult your doctor before taking any homeopathic herbs.

stonyfield organic coupons

Since I just posted about probiotics I thought I would share with you free printable coupons from Stonyfield for any of their great products.  Just simply sign up and then choose which coupons you want including YoBaby and the frozen yogurt.  YUM!  And, if you have some time to browse the site they offer some good recipes, articles about eating organic and more.  Stonyfield Coupons

probiotics supplements - good enough?

I have been giving G probiotics since he came down with a 24-hour stomach virus back in September.  K has recently started rice cereal so I purchased a brand that offers probiotics in the mix.  I figured since she is too young for a flu shot why not play it safe? But with past studies regarding the actual benefit from some vitamins, I have been leary of these supplements too. I decided to do a little research.  Found is a quick article from Health.com and Glamour.com giving details about a recent study on probiotics.  As always, getting your probiotics through food is the best and yogurt is the most obvious choice.  I keep a large tub of low fat organic vanilla yogurt in the fridge for fruit smoothies and G's favorite dessert (drizzled with a little chocolate sauce with fresh strawberries or blueberries). So far so good.  With the flu scare out there who knows what the winter season will bring but at least we are working on keeping everyone healthy.

asking your child for forgiveness

I have been researching the web and reading a book on how to teach my child values with a sense of worth.  When I found a post on asking for forgiveness it reminded me of the many times I have gotten upset and impatient with G (and with Kepley).  I have two vivid memories dating back 3 years and only a few months ago where I should have re-entered the situation with an apology.  Simple Kids writer Megan tells us her journey and how it has created a stronger bond with her children.  Read her story at Simple Kids.

holiday cards - with a twist

 

These cards made me laugh out loud.  Found on a great family, kids, design blog called Ohdeedoh.  Check them all out...I am sure you laugh too when you see them all.

time for cooking with the kid

Grainger has been telling me lately that he is going to be Chef when he grows up.  He is 3.5 years old so maybe a preschool cooking class is in our near future?  I have a kid cookbook that I need to pull out of hiding since he now seems to be interested in making food instead of making a mess.  He has helped me bake bread, cookies and pancakes in the past but I would like for us to tackle something savory, possibly a main course for dinner?  Meatloaf? Fishcakes?  hmmm...this could be fun!

turkey gravy

photo from the Food Network

Here is a turkey gravy made with the giblets and neck of the turkey.  BE GREEN - Don't waste a bit of that turkey, use it all!  My mom always cooks the giblets and neck on the stove top to make a thick, rich gravy.  I have never done it myself but will try it next time I roast a bird.  From the Food Network

Turkey Gravy

4 tablespoons unsalted butter, (1/2 a stick)
Neck and giblets from a 12 to 14 pound turkey (discard the liver)
1 medium onion, sliced
8 cups chicken broth, home made or low sodium canned
Couple sprigs fresh herbs, such as thyme, parsley, rosemary, or sage
1 bay leaf
Turkey pan drippings (use only a little bit if it is from the Maple-Bacon Turkey - test for sweetness and then decide)
1/2 cup all-purpose flour
Dash Worcestershire sauce
Salt and freshly ground black pepper

Melt the butter in a saucepan, over medium-low heat. Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes. Add the broth, herbs, and bay leaf; cover and simmer over medium-low heat, about 2 hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy.

Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Put the measuring cup in the freezer to helps them separate.)

Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.)

Heat the fat over medium heat. Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt, and pepper.

Transfer gravy to a sauce boat and serve hot.

maple bacon turkey

photo from the Food Network

Last week I posted the recipe for the chilpotle sweet potatoes promising to add a turkey recipe.  Thanksgiving is only one week away so many of you are probably working out the menu, buying the groceries and looking forward to being with family and friends.  I found this recipe (again on Food Network) a couple of years ago when looking for something different to make when hosting visiting friends.  I needed a main dish that was large enough to feed many, pleasing to all palettes and had a quick prep time so I could spend time with my friends instead of in the kitchen.  Since the first roasting I have shared this recipe with others - all recieving the same response - YUM!  The recipe at Food Network has a different name (Maple-Roasted Turkey with Sage Butter) but I like to call it like it is -  Maple Bacon Turkey. 

Maple-Bacon Turkey

1 stick unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey - giblets, neck, and liver saved for gravy
8 strips bacon (I use 10-12 of the smoked thick slices you get from the butcher)
1/2 cup maple syrup
2 tablespoons hot water

Preheat the oven to 350 degrees F and remove the top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. (note that bacon shrinks so I use MORE than called for, shingle it width wise across the bird and add extra to cover the drumsticks). Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

NOTE:  if you want to serve it with turkey gravy you should know that making it direct from this recipe turns the gravy quite sweet (from the syrup).  My next post with offer an great recipe for gravy so don't throw away the neck and giblets!

Addition!  I just found the same turkey recipe with the added bonus of a cornbread stuffing!  Tyler Florence rocks!  Maple-Roasted with Sage, Smoked Bacon, and Cornbread Stuffing

dormouse - 15% off holiday sale

A shout-out for a couple of local entrepreneurs - (copied from a gal pal who runs Stroller Strides Jackson Hole) Check out this great baby/kids/home line based right here in JH and order online by November 20th to receive 15% off your entire order (excluding shipping)! Enter coupon code HOLIDAY15 at checkout.  Offering original designed embroidery, the baby and kid clothes are especially sweet.  Dormousejh.com

goodbye domino - hello lonny!

I miss Domino magazine.  Closing their doors last year was a big disappointment for me and to many of my friends.  We loved talking about the eclectic design ideas, gardening tips, and the shopping/restaurant suggestions for various hip towns across the states.  I wish I had kept the past issues but alas, purging and recycling got the best of me (and them).  Good News!  A girlfriend hooked me up with a link to a new on-line magazine called Lonny (stands for London-New York - very clever!).  Created by a few from the old Domino team, we now get to enjoy all the great things we loved about the past mag. AND the entire magazine is on-line, free and easy to nagivate.  Choose to view it full screen, paper view or presentation view, all with a simple way of sharing the love - just one click.  Take a look at the fantastic new magazine Lonny and spread the news.  Supporting on-line magazines is not only cost effective for everyone, it is eco-smart, and may inspire more publications to move in this direction.

hanna andersson - 40% off

New sale - just launched today! Up to 40% off 120 items including those adorable dresses and their fantastic sleepwear. I find that the sleepers are a great investment - they don't shrink, stains wash out with little effort and the cotton is thick and warm. Plus, my kids look super cute in them! What I like about their site is you can search sale items by clicking on "view available sizes" - saves you from wasting your time! Great time to stock up on Holiday gifts for the kiddies! Check out the sale at Hanna Andersson.

papier mache

This very cute children's magazine is beautiful blend of nostalgia, retro, modern and whimsy.  The perfect combination of all things kid.  I adore this on-line Aussie magazine.  A free subscription allows you a glimpse into artisit's exhibit, great shopping and the latest in children's books from across the globe.  The photography is stunning and the words are kept to a minimum allowing you to browse at a hare or snail's pace. The only disappointment is that is comes out twice a year - I would enjoy browsing its pages more often. Check out the latest issue from Papier Mache.

 

kid birthday cakes

I made this lion cake for my nephew's 2nd birthday.  The first photo shows the professional version and the second photo is my creation.  Not bad if I say so myself!  I keep stating this in all my posts but I like to keep things simple.  These cakes look hard to make but are actually pretty easy.  Just follow the step-by-step instructions to create a something really special.  Why bother buying a cake when you can surprise and amaze your child with homemade treat?  There are 31 fun cakes to choose from at Parenting.com.  Here are a few more of my favorites:

 

sprout home flowerpots

Gorgeous aren't they?  How often do we find a simple, modern planter that provides beautiful plants with little effort?  So pretty (and priced well) that I think they will be a nice addition on our Holiday gift list.  The Eva Solo flowerpot has been made to extend and improve the life of your house plants and indoor herbs. Just glance at the water level in the vase, and you will know immediately if the plant is thirsty. The vase reservoir can hold enough water for the plant to only need watering once a week, and possibly less frequently, depending on the circumstances. On sale for only $30.00 (from $50).  Found at Sprout Home. 

chipotle sweet potatoes

Time to start thinking about our menu for Thanksgiving.  Wanting to make something with only a few ingredients (keep it simple!) I made Bobby Flay's Smoked Chile Scalloped Sweet Potatoes a couple of years ago and it quickly became a staple on our holiday table.  The smokiness of the chipotle mixed with sweet cream and the potatoes mixes perfectly.  Not too spicy but with just enough heat.  The kids loved it too!  This can be a nice change of pace from the marshmallow topped sweet potatoes and blends well with my Bacon Wrapped Maple Turkey (coming soon!)  NOTE:  the recipe below has a few modifications from the original.  I am too lazy to create 10 perfect layers of potatoes so take shortcuts.  

Chilpotle Sweet Potatoes (Bobby Flay's Smoked Chile Scalloped Sweet Potatoes)

2 cups heavy cream

1 heaping TBL chipotle pepper puree

3 medium sweet potatoes, peeled and thinly sliced (I use a mandoline for even slices)
salt and pepper

Preheat oven to 375 degrees F. Whisk together cream and chipotle puree until smooth. In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with some of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper until you are out of potatoes (ending with the cream mixture).  If you end up with alot of cream mixture at the end, just pour it over the entire casserole.  The potatoes soak up every last bit so you will need to use it all.  Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

**Chipotle pepper puree - purchase a small can of chiles in adobo sauce and puree in a blender.  Typically a recipe only calls for 1-2 tsp of the sauce so I suggest putting wax paper on a cookie sheet then dropping teaspoons of the puree onto the paper.  Stick in the freezer for a couple of hours or until frozen.  Carefully peel the medallions of puree off the wax paper and place in a zip lock bag.  Put the bag bag back into the freezer.  This will allow you to pull out a medallion or two of the puree when you need it.  Pop one in scrambled eggs, mix in guacamole, or simply add to your favorite salsa for a twist.

animal tattoos

Transform a child or adult paw into a wide-eye animal or monster! Just use water. And they remove just as swiftly. Great for parties or stocking stuffers. Set of 8 different animals for only $8.00! Found at A+R Store. 

keep in touch!

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officially potty trained?

I think our son may be through with the night time pull-ups.  If you have been following our quest for a full night's sleep you know that due to his 2:00am wandering through the house we have been locking him in his room at night.  He has never complained or cried about it - which has been a blessing AND it seems he is now sleeping until morning.  This morning around 6:30am I heard him playing and singing.  I wasn't quite ready to get out of bed so I turned the monitor down to low so I could catch another 20 minutes of shut eye.  It seemed sensible, right?  When my husband went upstairs to get G ready for preschool he found a happy but naked boy waiting for someone to wipe his bottom.  With a need to relieve himself he had stripped off his pajamas and pull-up, found a plastic sand bucket in his closet and well, you can imagine the rest.  Hmm...I think we will NOT lock his door tonight to see what happens.

skip hop diaper bag

I love my Skip Hop bag so when I saw that they came out with this new hip design called the Studio Tote, I couldn't help but want to spread the news.  I have the Duo bag in red that has carried me through two babies and still looks new.  The only replacement I ordered was a new changing pad due to leaving it at the airport bathroom (only $6.00). I would have loved to get a girly bag like this one but my husband wanted to be able to carry it (sans the flowers and fluff).  This bag has 14 pockets including two insulated bottle holders, comes with the changing pad and can fit a standard laptop.  Talk about multi-purpose!  What I really like about the Skip Hop bags are that they convert to a stroller bag with simple clips - no more draping the strap over the handles hoping it won't fall off or drag on the ground.  Convenient, stylish and a good price - PERFECTION!

paper crafts

Looks like this make-your-own craft could be difficult, right?  But it is really quite easy.  I found these cute little creatures on Design Mom today.  Just download and print your own!  Think of all the places you could put these adorable woodland creatures like a mini christmas tree, as favors for a party or hanging in a frosty window. Make a seasonal mobile to hang in your child's room or just place on top of your fireplace mantle.  Way too cute and less than $6.00 for the bunch. By Mibo Studio.

quick minestrone

Returning home after an eight day vacation leaves me little desire to launch into preparing meals.  After eating out 75% of our time away, I crave a homemade dinner but have no time to get the job done.  We got home late Sunday night (remind me to tell you about flying with kids on late flights!) so Monday was spent unpacking, laundry, emails, and errands.  I did manage to hit the grocery store for the basics, which included some vegetables for this super quick and very good Minestrone Soup.  I found this recipe last year when looking for something healthy and freezer worthy for a friend about to have a baby.  We love it!  I pulled the recipe off of the Food Network but through experimenting have changed it slightly:

Quick Minestrone Soup

• 1 to 2 cups (4-8 ounces) elbow or any small pasta shape
• Extra-virgin olive oil
• 8 cups chicken stock
• 1/4 pound pancetta - medium sliced, cut into small pieces
  
• 6 medium garlic cloves, minced in semi-large pieces
  
• 1 medium finely chopped yellow onion
• 2-3 medium celery stalks, small diced
  
• 2 to 3 medium carrots, diced
  
• 1 tablespoon finely chopped FRESH rosemary or thyme leaves
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2-ounce) can diced tomatoes
• 4 cups small-diced zucchini (green/yellow) (5 small zucchini)
• 2 cups small-diced, peeled russet potatoes (1 large russet)
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmesan
  

Directions
Bring a large pot of salted water to boil over high heat.  Add the pasta and cook according to package directions until al dente.  Drain and transfer the pasta to a baking sheet.  Toss the pasta with a little olive oil to prevent sticking. 

In a large saucepan over medium heat, warm the chicken stock (I don't do this but add it slowly to the hot vegetable mixture). In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.

Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herb(s). Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked pasta. Serve warm with Parmesan and a drizzle of olive oil (optional).

Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture.  I like to put it in a separate container in the fridge, pulling it out to add when needed.

lunch with shamu

If you get to Sea World I highly suggest purchasing one of the dining experiences they offer.  Words cannot describe how fun it was to have lunch with Shamu.  It takes place at the private outdoor pool with at least one (and up to three) of the killer whales enjoying "free time" with the trainers.  We were lucky enough to get table #7 which was right in front of the feeding station.  Grainger was so excited he couldn't sit the entire time, jumping with excitement while shoveling in strawberries and hot dog between squeals of delight.  The lunch was informative as they gave statistics that you normally don't hear during the big performance and they allow the intimate group of diners to get incredible photos.  We were amazed at how close we were allowed to get to the large whales.  The lunch wasn't bad either - the buffet offered something for everyone including all those "beige" colored foods our kids adore.  Fresh fruit and steamed veggies are available so you can fill them up on that if you hit the buffet alone leaving the kids at the table to enjoy the fun.  Don't forget to grab some of the Shamu cookies - large sugar cookies coated in dark chocolate in the shape of killer whales!  YUM!

back home

Hi friends.  We have returned home safe and sound.  San Diego was amazing as the weather was perfect and we enjoyed the city, beach and parks.  This week I will figure out how to get the photos off our new camera (a gift!) and then write about our adventures.  If you are heading to SD anytime soon, I have some great places not to miss!