Sunday, November 29, 2009
We took a ton of pics like these for the Christmas card, but nothing really stood out. We ended up going in a different direction...
The three of us all cook together in the kitchen after Josh comes home. It's not the expression that I love so much, but those cheeks!
We have started oatmeal baths for his dry skin. Now bathtime makes him look like a chubby little hippo:)
First haircut! He was his ever-charming self. His hairdresser fell in love, asking to have her picture taken with him and calling over the rest of the staff to see how cute he is.
Rohan's ticklish feet + Josh's scratchy face = Lots of giggles
Wednesday, November 11, 2009
Friday, November 06, 2009
The recipe says it all:)
- two cans tuna (I like dark tuna in oil, but you can substitute dark tuna in water or regular tuna in water. Dark tuna in oil has a slightly different texture than tuna in water.)
- approximately 4 – 6 large green olives, chopped
- ¼ C golden or regular raisens (can substitute almost any dry fruit, but a tart dry fruit would be best – so dried cranberries, cherries, currants preferable over dry mango, pineapple, apricots, etc.)
- ¼ C pine nuts (toasted if you would like – toasting nuts makes them a little crispier, but don’t let toasting them be a deterrent for making this salad. Better to have un-toasted pine nuts than no pine nuts at all, or worse, no salad.)
- Juice of half a lemon
- Black pepper to taste
- Optional: ¼ C fresh parsley, chopped; ½ C cherry tomatoes, sliced in half
- as much zucchini, summer squash, eggplant, bell peppers as you would like
To make tuna salad:
- Drain tuna of all water / oil. Place in mixing bowl.
- Add everything else in tuna salad section and toss together.
To grill vegetables:
- Preheat oven to 400.
- Slice vegetables and place in large mixing bowl. Toss with a little bit of olive oil (enough to lightly coat veges), and sprinkle with salt and pepper.
- Place on aluminum foil lined cookie sheet, and cook in over for about 20 minutes.
- Eat!! JAlternative:
White beans with a tomato sage sauce
- 1 can cannellini beans, drained and rinsed
- 2 cloves garlic (or two cubes Dorot yummy garlic!), chopped
- 1 tbsp olive oil
- Tomatoes of some sort – think anything tomato; 1 can chopped or diced tomatoes, or 1 can tomato sauce, or even 1 cup pasta sauce; could also use 1 cup chopped fresh tomatoes. Don’t go as far as to think of using ketchup. That would be gross.
- A few leaves of fresh sage, or a few sprigs fresh thyme or rosemary, OR 1 tbsp dry thyme, sage or rosemary
- Heat oil in small pot, add garlic. Cook until garlic is starting to brown.
- Add other ingredients, bring to boil, reduce heat and let simmer for about 15 minutes. Eat!
- This dish goes very well with any kind of spice – hot sauce, red pepper flake, chopped jalapenos, etc.
Spicy shrimp with white bean salad
- ½ lb uncooked shrimp, peeled
- 1 tbsp olive oil
- 3 cubes Dorot brand frozen garlic, OR 3 cloves fresh garlic, chopped
- Red pepper flakes, cayenne powder, siracha or other source of spice, to taste
- Salt to taste
White bean salad:
- 1 can cannellini beans (can also make with butter beans, lima beans or fava beans)
- ¼ C canned red peppers, chopped
- ¼ C cherry tomatoes, sliced
- 1 tbsp either dry thyme, parsley or basil
- 1 tbsp olive oil
- 1 tbsp any kind of vinegar (sherry is really good, or apple, balsamic, etc. I would use a flavored vinegar over plain white vinegar.)
- Optional: 3 green onions / scallions, sliced OR ¼ C small diced red onion
- Heat olive oil in frying pan. Add garlic. When garlic barely starts turning brown, add shrimp. Cook shrimp until they have curled and turned completely pink (about 5 minutes).
- Season with hot sauce and salt.
- Drain and rinse beans, and place in large mixing bowl.
- Add all other ingredients and toss together.
To make sweet corn:
Saute garlic, add onion and cook until translucent, add mushrooms and cook on medium high heat until they are soft and have absorbed any liquid that they let out, add corn and cook over medium heat for about 6 minutes. Add salt to taste.
Happy birthday to us!
The post dinner party morning meal. I was at baby class for a few hours that morning. If it weren't the first class, I would have stayed in a heartbeat - everyone was having fun with the Rohan and leaving the house full of friends in their PJs was not the top of my list. I was so glad they stayed.