Thursday, May 23, 2013

Good-bye, elementary school

Can't believe Zach has graduated 6th grade.  I only hope I haven't screwed him up too much along the way. He sure is handsome, though!

Meet one of the graduating class of 2013, Ocean Breeze Elementary 6th grade, Zachary Hall!


Owen completed Kindergarten, but due to his age and his emotional maturity, we decided to send him to Tk-1 rather than first grade.  I get to keep my baby around another year, and he gets to spend time honing his charm (beware!).  Little fart got a 10 for his instructional reading level, I think for the end of Kg they want them at a 4--no worries there!  It's tough having a smarty pants who thinks he gets all the perks of being the baby in the family ;)  But at least he and Zach got to have one year of school together, it was never going to happen again, no matter what grade he enters next year.  I'm glad they got the chance, no matter how fraught with dissent it may have been, they will look back on it fondly some day.  Some day.  Maybe.  Crossing my fingers.



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Sunday, May 12, 2013

It's SNOWING!

Yes, it's quite the shock, seeing snow in May.  Especially halfway down the east coast of Florida.  I guess you could call it a miracle.

A Photoshop miracle, that is.  I need to work on style and finesse and yada yada blah blah but this was fun and Zach is in awe of it, so what else matters ;)




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Tuesday, May 7, 2013

Owl be back...

So I made it a full month without posting....ummm.  Oops.  What can I say, a year's worth of neglect is still in my system, that and the fact that school is wrapping up and I'm just THAT good at procrastinating.  But if you read here, then you know that fact all too well.

About a week and a half ago, I was graced with the presence of these amazing creatures surprising me in my back yard as I sipped my morning coffee.  So small, quiet and cute, I fell in love.  They danced and pranced and put on a show for me and my camera when they should have been sleeping.  Pardon the composition, I was trying to stay out of their space, palm fronds and such were frequently in the way.  But alas, they only stayed a day.  Well, most of them.  One of the young ones hung out for an extra day and (I HOPE!) his mama came back for him the following night to rejoin his family.












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Playtime!

It's been a long, long time since I did one of these but this was play time for ME trying out some new things with Photoshop and I thought this photo was a perfect submission for this week's theme at I ♥ Faces.  Some friends met us at the beach and this little girl is so amazingly smart and funny and charming, you can't help but be wrapped around her finger, just like her daddy is here.



Photo Challenge Submission 
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Saturday, April 6, 2013

Holy Macaroni!

I check nbcnews.com every morning for my news fix, and noticed last week that they were doing viewer submitted photos for voting, the next week would be 'sunrise' photos.  Well, I figured I had the perfect photo from last year when I dragged poor Owen out for a sunrise shot of a shuttle fly-over.  So I submitted it.  Today I checked the website and holy carp, my photo was not only listed as one of the ones to vote for, but it was THE photo depicting the entire article! *faint*

So go vote already!  I think you have the whole week, but I'm not really sure.  I feel like I've won already, just by being selected, but still, shoot for the stars, dude!

http://www.today.com/travel/its-snap-stunning-sunrises-1B9232834

A few more photos from that day...I may have posted some here before but I can't remember and I'm too lazy to check right this moment...zzzz.....

ETA:  Those were from the Discover flyover and I DID post them already.  So enjoy the repeat! :)








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Thursday, April 4, 2013

Red Russian Kale

That sounds like it should be code for something.  I had never heard of it before until I got my box of fresh organic produce yesterday, from Space Girl Organics.  I had skimmed over the list already and made a few swaps, but I really didn't know what I was pulling out of there when I saw what looked like scraggly kale, so I ran back to the box to read the label.  Red Russian Kale.  Ok, then.  It's quite likely I've eaten it before and just didn't know what variety I had.  My Mamaw used to open a can of chopped kale and heat it up as part of Sunday dinner, served with a splash of vinegar.  Bitter, but I grew to sort of appreciate it.

What the heck is Red Russian Kale?

I knew I was going to cook some salmon filets that I'd had in the freezer and decided that I should go ahead and cook up this kale with it.  I happened to have some pancetta in the fridge (*cue deep male Spanish accented voice* I don't always have pancetta in the fridge, but when I do, I do a happy dance) for a recipe I never got around to cooking (sorry, Mom!).  I originally planned on browning it and then sprinkling the crumbled bits over some skillet sweet potatoes, but I decided I would try it in the kale instead, and it came out muy delicioso!

So here you go:

Brown a couple ounces of pancetta (or bacon, or ham with some olive oil) in a skillet over medium heat, being careful not to burn it--but let it get crispy for crumbling.  You will use the browned bits stuck on the bottom and we're not going for a charred flavor.  Remove the meat and allow to drain off any excess grease on a paper towel.  Roughly chop a bunch of kale, removing the tough stems, and place into the skillet with the rendered grease still inside.  It will cook fairly quickly, a huge bunch of kale will wilt into a rather small but tasty amount.  Once it is bright green and looking tender, just a few minutes, deglaze the skillet with about a Tbsp or two of vinegar...I used Balsamic this time since I was planning on using it on the salmon anyway.  Taste and add salt and pepper as needed.


Pancetta...yum.  Can't go wrong with something that looks and tastes so much like bacon!

 I used this kale as a bed for my salmon, tossing some halved grape tomatoes in at the very end (also from Lucinda! Woot!) and I sprinkled the pancetta bits over the salmon and finished it with a balsamic glaze.  It was very VERY tasty, although it was my first time reducing balsamic vinegar and I almost ended up with balsamic toffee.  Live and learn.

                               A food photographer I am not.  But it did taste good, I swear!

Oh yeah, I still did the skillet sweet potatoes, but they were a little sad to give up their pancetta friend :(  Next time, sweets, next time.

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Wednesday, April 3, 2013

Grandparents

I was pretty lucky in the grandparents' department.  As fate would have it, my parents got married at a very young age and as such I was able to know several of my great grandparents and I spent an amazing amount of quality time with my other grandparents.  Especially Granny and Boom-pa.  I've posted about them before, but they were just such magical people, so very very full of love, you couldn't help but feel it spilling over and splashing on you when you were around them.

We were quite close when I was young, we lived nearby and spent many a night at their house, snuggled up in their bed with them, or napping in 'the girls' room' where my mom and aunt spent their youth.  I can still hear that box fan rattling away on a hot summer afternoon, and the occasional car drive by on the street down below the open window.  I can still hear her calling through the house, "Kids!!  Wash your hands!  Time for supper!"

One of the things I remember most about Granny is how soft she was.  She was a voluptuous woman, and her cushiony arms and legs and breasts were all the soft comfort a little one could need.  As a small child I loved nothing more than to curl up in her lap, or rest my head on her thigh while she played with my hair, the rest of me sprawled out on the couch.  I didn't care what she was doing or who she was talking to or anything about ANYthing if I could just relax there with her.

Boom-pa was our playmate.  Down over the hill by the river, or up at the house, or walking down to the little community park, he was just thrilled to be part of it all, and looking back I can SEE how he spent more time watching than actually playing, enjoying our joy.  One vivid memory I have is of us playing 'Red Light, Green Light' on the back porch.  We would get all ready to go crazy running and jumping and spinning the moment he said 'Green Light!', trying to be the first to reach the end, to reach him.  But he spoiled it... "Caution!" he called out.  What?  "BOOM-PA! You're supposed to say RED LIGHT!!"

"Oh no, there's always a yellow light first.  That yellow light means 'caution', it means the red light is coming."

"But Boom-pa, that's not how you play!  You're not supposed to use the yellow light!"

And he would just chuckle in his knowing way, and keep playing the game in his fashion, and we adjusted because it was still fun to play with Boom-pa, even if we DID have to slow down for the yellow light.

Magical memories...

I know everyone has their own beliefs of life and death and angels and guardians.  I'm not going to try and debate that, but I do want to share a thought that gives me warm fuzzies.

I was biking with Kevin back in late September, when I got hit by a car.  I was going down the sidewalk and in a rush to get home, we were so close, after 15 miles I just wanted OFF that bike.  It was a pretty new bike that I had named 'Besty' in a joking way, it was what Granny would write on almost all the birthday cards she ever gave me, somehow she just couldn't spell 'Betsy' properly.  So Besty and I were trucking along, with Kevin right behind and we were getting close to an intersection.  I could see a car pulling up, so I looked at the lights...hers was red, and I watched her slow down.  She was in a right hand turning lane and I was headed straight for her should she pull out, so I began to slow down also, and looked at her for confirmation that she was, indeed, stopping.  I saw her continue to slow and she looked left, when I made the assumption that she WAS stopping, so I sped up to get across the crosswalk quickly.  However, she didn't stop.  After she looked left, she stepped on the gas and sped up to make that turn, hitting me directly.

I felt the bumper of her car as it hit my leg, and the hood of the car as I flew up and landed on it, I saw the windshield as I rolled over the hood and almost smashed my face into the glass.  The car continued moving across both lanes of traffic, over the median and into the lanes of oncoming traffic.

When she finally rolled to a stop, I was able to get up off her car and walk across all three lanes and sit down in the grass on the other side, next to my mangled Besty.  She had gotten completely run over and suffered major structural damage.  There were no cars in the far lanes, cars that would have hit us head on...they were held up at a light just a block north.  I got large bruises on both my shoulders, my leg, my hip...but I felt no pain, I was barely sore even in the days after, my biggest problem was the adrenaline shock.

I like to feel that Boom-pa was up there playing 'Red Light, Green Light' with the southbound cars, while Granny softened my fall and cushioned my blows.  Besty took all the damage, their Betsy walked away pretty much unscathed, in spite of the large dent I (we?) left in the hood of that lady's car.
               

My boys now live close by to a wonderful pair of grandparents, Kevin's parents, and they are so blessed to have them, as I am blessed to have the free time they offer me ;)  They spend many nights sleeping over, getting spoiled, going on fun excursions to the zoo, or fishing, or the beach...you name it.  They have it made.  My mom, on the other hand, lives rather far away and doesn't get to see us very often.  So her recent visit was a special treat for all of us, and she did what Grannies and Grammies and Grandmas do best...lots of play, lots of love, lots of silliness with some gentle guidance along the way.

I am grateful that my boys have such loving grandparents and I hope they have magical memories to keep with them forever, just like I do.






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Friday, March 29, 2013

Because of Lucinda...

More like Because of Alton Brown, to be truthful.

(This is a more detailed version of this post, so if it seems redundant, then that's why!)

I don't know when exactly my addiction to cooking shows started, but I do know when it started to click in my brain and make sense, especially the reason why my pancakes were always so bland and tough.  Alton Brown.  Sigh.  Hearts.  Music.  If you have never seen an episode of 'Good Eats', then you are truly missing out.  Alton is a cooking scientist and if you are a visual thinker like me, it is pure joy to SEE him explain the how and why of recipes and techniques.  And he is so entertaining, coming up with the corniest of visual aids and using people as molecules and a blue crab that keeps escaping the tank, haunting everyone on set...ahhh.  Zach would curl up next to me on the couch and we'd watch, enthralled, then jump up and cook something.  Let me tell you, I know how to make pancakes now.  No matter what recipe I use or what the directions say, I follow his technique and BAM! (sorry, Emeril) they are wonderful.

So Zach developed an interest in cooking, needless to say, forced into food tv watching with mama, and he's pretty good at it.  Recently, he and a classmate decided to join the kids' cooking competition at the county fair.  The concept was sort of like 'Chopped' where contestants get a box of surprise ingredients and must then use those ingredients (along with free rein of fridge and pantry) to create a tasty meal.  We were told the kids would get a box with a beef and a vegetable ingredient and we could bring spices from home.  And we had about 1 1/2 weeks to prepare, or at least try to wrap our heads around it.

Zach's classmate hadn't done a whole lot of cooking so I invited her over a few times to get her into the groove, so to speak, working on chopping vegetables (and garlic! Lots of garlic!) and coming up with a potential flavor palate that could be incorporated into a variety of beef cuts and veggie choices.  They decided Mexican/Southwest would be doable, and they practiced making chimichurri (hey, spices from home, parsley and cilantro are spices, no?) figuring ANY beef would be good with chimichurri on it.  Garlic and olive oil over sauteed veggies would be easy enough.

But I was worried.  Because, you see, I subscribe to this pretty awesome organic produce delivery, Space Girl Organics, run by the awesome and amazing Lucinda, and going by the contents of the box I could tell that eggplant was in season.  Eggplant.  What on earth would the kids do if they had EGGPLANT in their box to cook with?  Aside from ratatouille and eggplant parmesan, I don't even really know what to do with it myself.  I googled 'Mexican ratatouille' and came up with some interesting recipes, but none of them even had eggplant in them.  So I told the kids they should try and make their OWN Mexican ratatouille, using some of the same flavors in the chimichurri, the garlic, etc, and see what happened.

What happened was that there was no eggplant in the box of mandatory ingredients.  However, the kids loved that crazy Mexi-touille they had cooked so much, they decided to go for the OPTIONAL eggplant and add it to the mandatory zucchini and bell peppers that were in the box.  They wowed the judges with the recipe we invented so much that they won first prize.  So Because of Lucinda and Because of Alton Brown, my baby boy and his friend got a blue ribbon and a cash prize at the county fair.  Booyah!


Here's the rough recipe, you really should try it.  It made eggplant eaters out of two 12 year olds who had said "Ok, I'll cook it but I won't eat it!" ;)

Zach and Sage's Mexi-touille
Ingredients are estimates, all amounts can be changed to suit your tastes :)

  • Canola oil
  • Olive oil
  • 1 medium sized eggplant, cut into approx 1/2 to 1" cubes
  • 2 small/medium zucchini, or one zucchini and one yellow summer squash, cut into 1/2" pieces
  • 1-2 bell peppers, diced into 1/2" pieces (red and/or yellow is great for adding color, you can see by the photo below that I would have been well served by listening to my own advice)
  • One small/medium onion, diced however small you'd like
  • 3 or so cloves of garlic, minced fine
  • 1 14oz can diced tomatoes, or about 3 plum tomatoes, diced into 1/2" pieces
  • 1 small can fire roasted green chiles, or you can try fresh chiles, diced small.  Jalapeno might be good!
  • Fresh cilantro, roughly chopped, about 1/4 cup
  • Kosher salt, one small handful, and more to taste
  • Fresh cracked pepper to taste
  • Crushed red pepper flakes, about 1/4 tsp
  • Toasted cumin seed, 1/2 to 1 tsp
  • Splash of lime juice
  • Queso Freso, crumbled, about 1/2 cup

Trim the ends off the eggplant, then slice into 1/2 to 1" rounds, and then cube it.  Throw the cubes into a colander and toss with the small handful of kosher salt.  Toss to coat all the pieces with salt and let it pull out some of the bitter juices.  I'm not sure if it's necessary for this recipe, but I tried grilling eggplant once and I did NOT do a salt rest first, and it was NASTY. So rather than take any chances, we did it this way.  Let the eggplant rest in the colander for about 20 min or however long it takes to chop up all the other ingredients.  Then rinse it thoroughly with cold water and let the excess water drain.

Heat a skillet on medium high heat and drizzle a Tbsp or two of canola oil (better for higher heat than olive oil).  Toss the eggplant in to the heated oil and stir quickly to coat.  Eggplant will suck up that oil like a sponge so be quick.  Let the eggplant just start to brown and soften slightly, stirring frequently, then remove it to a plate.  Don't worry about the brown bits on the skillet.  Reduce the heat to medium and drizzle in about a Tbsp of olive oil and add your onions, bell peppers and fresh chiles if using them.  Sprinkle a pinch of kosher salt into the mix and let them sweat for a few minutes.  Add the garlic and continue to gently sautee for a minute or two, then add the tomatoes, canned chiles, red pepper flakes and cumin seed.  If using fresh tomatoes, add about 1/4 to 1/2 cup of water for liquid.  Reduce heat to a simmer and cover, simmer for about 10-15 minutes.  Remove cover and add zucchini, give it about 5 minutes for the zucchini to start to soften, taste and adjust seasonings with salt and pepper, then add the eggplant back in, along with the fresh cilantro and a splash of lime juice.  Once the eggplant is heated through, remove from heat and sprinkle with queso fresco.

Voila!


They also had ground sirloin in the basket, from which they made small slider sized burgers with queso fresco, cilantro, onion powder, garlic powder and salt and pepper, then drizzled with their fresh chimichurri after cooking.  Yummilicious.

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Monday, March 25, 2013

My little Munchkin

I'm very tired, so I'm just going to post a few cute pics I took of Owen the other day.  BE WARNED!!!  A FLASH was used.  He's not very patient and doesn't allow his slow moving mama to make camera adjustments.  By the time I've moved ONE dial, he's off building half a Lego mall or something.


But srsly, isn't he just too cute?
In fact, he's so cute I almost forgot this cute thing he said the other day.  He says a million kazillion cute things, I admit I let them blur in my head from time to time.  But from now on, in our home, this song says 'Come alooooonnnng with meeee, I will eeeeeat your braaaaiiin...."

go ahead, find it :)


And then check out the cutie who heard the REAL lyrics.

Ok, I give. Uncle.  Whatever.  The link is below, my attempts at making cute arrows pointing to it have been proven futile.  Or skip it and just look at my sweet munchkin.

Come Along  






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Sunday, March 24, 2013

They did it!

Zach and his classmate not only competed, but they snagged first place at the cooking competition!  Woohoo!

I didn't get great photos b/c I was busy supervising and making sure injuries were kept to a minimum.  The box of 'surprise' ingredients held ground sirloin, bell peppers, new red potatoes and zucchini.

They made a southwest style mini burger mixing the meat with crumbled queso fresco, fresh cilantro, salt, pepper and a few other spices (shhhh, it's a secret!) and they made fresh chimichurri sauce to drizzle on top. For the veggie portion, they decided to replicate a recipe we came up with during a practice session and dove into the fridge for EGGPLANT to mix with the zucchini and bell peppers for a Mexican inspired ratatouille.  Weird, yes.  But sooo tasty.  The taters were chopped up small, tossed with oil and diced onion and fried up skillet style.

Yeah, the judges loved it.

Here are the few pitiful photos I took.  But big ol' WOOT!!  They did AWESOME!!!!!





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