March 16, 2009
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Capuchin Monkey in an Ice Cream Bar
Not exactly the Madonna on a piece of toast, but I couldn’t resist getting Jon to take a photo of this capuchin monkey that appeared in the ice cream bar I was feeding little E with a fork. Do you see it?
March 13, 2009
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3 Comments
Reginald and Elder Gutnickt
This is another story about J. Sorry that I do them so frequently, but truthfully, there is a lot that I don’t write about here — not because it is bad or something, but just because it would be too hard to sum up. Not this. This gives you a little window into the life I lead as the mom of J.
J has a stuffed snake that he has loved, LOVED for years. His name is Reginald. Reginald often comes with us when we go places (usually he waits in the van for us) and he also talks to me from the backseat. “Oh J’s Mom,” Reginald will call out, “don’t you think we should get Slurpees today?” And then I talk back to Reginald and give him my opinion about Slurpees or whatever. We have these conversations frequently. Reginald is a well-spoken snake. Occasionally he will try to hypnotize me into getting J a Coke, but I never fall for it.
Well. Recently, a large red stuffed snake was donated to the children’s room at our local library. Turns out, it looks exactly like Reginald, except that it is red, brand new, and is huge. Reginald has even visited the library to see this new snake. After we visited the snake for the first time, J informed me that the name of this larger red snake is Elder Gutnickt. I guess that Reginald told J what the name of the other snake was.
Okay.
Now, when we go to the library, if there are no other children in the room, I let J play with Elder Gutnickt. He loves it. In fact, we went there today to see Elder. And all was going well until J wiggled around by the librarian and Elder playfully sort of flicked the librarian on her shoulder with his tail.
Did you know that there are people who are petrified of stuffed snakes?
Did you know that sometimes these people are librarians in the children’s room of the library?
It’s true. And I nearly fell off my chair trying not to laugh.
The old abs are going to be sore tomorrow, let me tell you.
March 13, 2009
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3 Comments
Reginald and Elder Gutnickt
This is another story about J. Sorry that I do them so frequently, but truthfully, there is a lot that I don’t write about here — not because it is bad or something, but just because it would be too hard to sum up. Not this. This gives you a little window into the life I lead as the mom of J.
J has a stuffed snake that he has loved, LOVED for years. His name is Reginald. Reginald often comes with us when we go places (usually he waits in the van for us) and he also talks to me from the backseat. “Oh J’s Mom,” Reginald will call out, “don’t you think we should get Slurpees today?” And then I talk back to Reginald and give him my opinion about Slurpees or whatever. We have these conversations frequently. Reginald is a well-spoken snake. Occasionally he will try to hypnotize me into getting J a Coke, but I never fall for it.
Well. Recently, a large red stuffed snake was donated to the children’s room at our local library. Turns out, it looks exactly like Reginald, except that it is red, brand new, and is huge. Reginald has even visited the library to see this new snake. After we visited the snake for the first time, J informed me that the name of this larger red snake is Elder Gutnickt. I guess that Reginald told J what the name of the other snake was.
Okay.
Now, when we go to the library, if there are no other children in the room, I let J play with Elder Gutnickt. He loves it. In fact, we went there today to see Elder. And all was going well until J wiggled around by the librarian and Elder playfully sort of flicked the librarian on her shoulder with his tail.
Did you know that there are people who are petrified of stuffed snakes?
Did you know that sometimes these people are librarians in the children’s room of the library?
It’s true. And I nearly fell off my chair trying not to laugh.
The old abs are going to be sore tomorrow, let me tell you.
March 13, 2009
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3 Comments
Reginald and Elder Gutnickt
This is another story about J. Sorry that I do them so frequently, but truthfully, there is a lot that I don’t write about here — not because it is bad or something, but just because it would be too hard to sum up. Not this. This gives you a little window into the life I lead as the mom of J.
J has a stuffed snake that he has loved, LOVED for years. His name is Reginald. Reginald often comes with us when we go places (usually he waits in the van for us) and he also talks to me from the backseat. “Oh J’s Mom,” Reginald will call out, “don’t you think we should get Slurpees today?” And then I talk back to Reginald and give him my opinion about Slurpees or whatever. We have these conversations frequently. Reginald is a well-spoken snake. Occasionally he will try to hypnotize me into getting J a Coke, but I never fall for it.
Well. Recently, a large red stuffed snake was donated to the children’s room at our local library. Turns out, it looks exactly like Reginald, except that it is red, brand new, and is huge. Reginald has even visited the library to see this new snake. After we visited the snake for the first time, J informed me that the name of this larger red snake is Elder Gutnickt. I guess that Reginald told J what the name of the other snake was.
Okay.
Now, when we go to the library, if there are no other children in the room, I let J play with Elder Gutnickt. He loves it. In fact, we went there today to see Elder. And all was going well until J wiggled around by the librarian and Elder playfully sort of flicked the librarian on her shoulder with his tail.
Did you know that there are people who are petrified of stuffed snakes?
Did you know that sometimes these people are librarians in the children’s room of the library?
It’s true. And I nearly fell off my chair trying not to laugh.
The old abs are going to be sore tomorrow, let me tell you.
March 12, 2009
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1 Comment
To Go With the Chicken From Yesterday
I need more recipes like this one. Because it is colorful, easy, healthy and quick to make. Yum, yum.
Sauteed Zucs with Tomatoes and Peppers
2 zucs, sliced lengthwise and then into 1/2″ half moons
a pint of little cherry tomatoes
a yellow or orange or red bell pepper, cut into strips
garlic, minced (I use about 4 cloves, but I’m a garlic lover)
coarse salt and freshly ground pepper
olive oil
Heat a pan over medium heat. Add the vegetables. Stir occasionally until the zucs are tender but still a little crisp. Serve.
Simple and good!
March 12, 2009
by
1 Comment
To Go With the Chicken From Yesterday
I need more recipes like this one. Because it is colorful, easy, healthy and quick to make. Yum, yum.
Sauteed Zucs with Tomatoes and Peppers
2 zucs, sliced lengthwise and then into 1/2″ half moons
a pint of little cherry tomatoes
a yellow or orange or red bell pepper, cut into strips
garlic, minced (I use about 4 cloves, but I’m a garlic lover)
coarse salt and freshly ground pepper
olive oil
Heat a pan over medium heat. Add the vegetables. Stir occasionally until the zucs are tender but still a little crisp. Serve.
Simple and good!
March 12, 2009
by
1 Comment
To Go With the Chicken From Yesterday
I need more recipes like this one. Because it is colorful, easy, healthy and quick to make. Yum, yum.
Sauteed Zucs with Tomatoes and Peppers
2 zucs, sliced lengthwise and then into 1/2″ half moons
a pint of little cherry tomatoes
a yellow or orange or red bell pepper, cut into strips
garlic, minced (I use about 4 cloves, but I’m a garlic lover)
coarse salt and freshly ground pepper
olive oil
Heat a pan over medium heat. Add the vegetables. Stir occasionally until the zucs are tender but still a little crisp. Serve.
Simple and good!
March 11, 2009
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3 Comments
Chicken Cutlets with Olive Relish
This recipe is a keeper. It’s easy, kid-friendly and also yummy. Basically, you have some great homemade chicken fingers that you leave plain for the kids and top with a delicious olive relish for the adults. I got the original recipe from Everyday Food. But then Eliza came to town last week and since she was helping me cook, we ended up changing several things. Actually, I shouldn’t blame her, I almost never make anything the same way twice.
Just thinking about this recipe is making me hungry.
Chicken Cutlets with (or without) Olive Relish
1 1/2 lbs. chicken cutlets, or tenders, or breasts cut into strips
1/4 cup flour
1/2 plain dried bread crumbs
coarse salt and pepper
1 large egg
olive oil
You will need 3 shallow bowls or rimmed plates for this first part. Place the flour in one dish and add a pinch of salt. Place the (beaten) egg in a second dish and add 1 tablespoon water and a pinch of salt to it. In the third dish, place the dried bread crumbs and 1/2 t. salt and 1/4 t. pepper. Meanwhile, heat a tablespoon or so of olive oil in a Dutch oven. The whole shebang will look something like this:
When the oil is hot enough, dip each tender first into the flour, then into the egg wash and finally into the bread crumbs. Shake off the excess before placing in the pan. Cook until the tenders are golden brown (but not necessarily done all the way through). Remove the browned chicken to an oven proof pan and repeat with any remaining chicken. Put the browned chicken into a 350 degree oven and cook until the chicken is done.
While the chicken finishes cooking you’ll have time to stir together the olive relish.
You’ll need (and I double this, but I’m an olive lover):
2 T. fresh lemon juice
6 chopped green olives (the kind with pimento are fine)
1 T. olive oil
1 T. chopped capers
Now, isn’t this pretty (and blurry)?
March 11, 2009
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3 Comments
Chicken Cutlets with Olive Relish
This recipe is a keeper. It’s easy, kid-friendly and also yummy. Basically, you have some great homemade chicken fingers that you leave plain for the kids and top with a delicious olive relish for the adults. I got the original recipe from Everyday Food. But then Eliza came to town last week and since she was helping me cook, we ended up changing several things. Actually, I shouldn’t blame her, I almost never make anything the same way twice.
Just thinking about this recipe is making me hungry.
Chicken Cutlets with (or without) Olive Relish
1 1/2 lbs. chicken cutlets, or tenders, or breasts cut into strips
1/4 cup flour
1/2 plain dried bread crumbs
coarse salt and pepper
1 large egg
olive oil
You will need 3 shallow bowls or rimmed plates for this first part. Place the flour in one dish and add a pinch of salt. Place the (beaten) egg in a second dish and add 1 tablespoon water and a pinch of salt to it. In the third dish, place the dried bread crumbs and 1/2 t. salt and 1/4 t. pepper. Meanwhile, heat a tablespoon or so of olive oil in a Dutch oven. The whole shebang will look something like this:
When the oil is hot enough, dip each tender first into the flour, then into the egg wash and finally into the bread crumbs. Shake off the excess before placing in the pan. Cook until the tenders are golden brown (but not necessarily done all the way through). Remove the browned chicken to an oven proof pan and repeat with any remaining chicken. Put the browned chicken into a 350 degree oven and cook until the chicken is done.
While the chicken finishes cooking you’ll have time to stir together the olive relish.
You’ll need (and I double this, but I’m an olive lover):
2 T. fresh lemon juice
6 chopped green olives (the kind with pimento are fine)
1 T. olive oil
1 T. chopped capers
Now, isn’t this pretty (and blurry)?
March 11, 2009
by
3 Comments
Chicken Cutlets with Olive Relish
This recipe is a keeper. It’s easy, kid-friendly and also yummy. Basically, you have some great homemade chicken fingers that you leave plain for the kids and top with a delicious olive relish for the adults. I got the original recipe from Everyday Food. But then Eliza came to town last week and since she was helping me cook, we ended up changing several things. Actually, I shouldn’t blame her, I almost never make anything the same way twice.
Just thinking about this recipe is making me hungry.
Chicken Cutlets with (or without) Olive Relish
1 1/2 lbs. chicken cutlets, or tenders, or breasts cut into strips
1/4 cup flour
1/2 plain dried bread crumbs
coarse salt and pepper
1 large egg
olive oil
You will need 3 shallow bowls or rimmed plates for this first part. Place the flour in one dish and add a pinch of salt. Place the (beaten) egg in a second dish and add 1 tablespoon water and a pinch of salt to it. In the third dish, place the dried bread crumbs and 1/2 t. salt and 1/4 t. pepper. Meanwhile, heat a tablespoon or so of olive oil in a Dutch oven. The whole shebang will look something like this:
When the oil is hot enough, dip each tender first into the flour, then into the egg wash and finally into the bread crumbs. Shake off the excess before placing in the pan. Cook until the tenders are golden brown (but not necessarily done all the way through). Remove the browned chicken to an oven proof pan and repeat with any remaining chicken. Put the browned chicken into a 350 degree oven and cook until the chicken is done.
While the chicken finishes cooking you’ll have time to stir together the olive relish.
You’ll need (and I double this, but I’m an olive lover):
2 T. fresh lemon juice
6 chopped green olives (the kind with pimento are fine)
1 T. olive oil
1 T. chopped capers
Now, isn’t this pretty (and blurry)?