Go CT Tigers!

 A few weeks ago I went to a minor league baseball game with my family - quite the blast!  (Also there were fireworks afterwards).  The kids liked it and you can see Rakia is very talented at both roaring and posing. 

 Dorian is a stellar model too. 

She seems very intent on tracking the action, but I think she is really just scanning the stadium for the guy in the tiger costume.  (There was a chicken and an alligator too, inexplicably.  But the more the merrier!) 

 Not quite a packed park, so the little guys had some room to move which was fun.  They also threw hot dogs out of a slingshot at the crowd!  I didn't catch one but that might be my new lifelong dream for next time.  (They threw peanuts and t-shirts too but those are a bit more conventional.) 

 Jackie O came along too, plus my sister and Dad, and (not pictured) my mom and Aunt Meg.  A good crowd! 

 Jackie is the sweetest teen you've ever seen - he spent his money on tiger ears for both Dorian and Rakia, plus a baseball for his dad who was having a bad day at work and couldn't join us.  What a guy!

The boy can dance! 

Man, I know some cool dudes.  (Literally.  Jack was cold so I had to give him my sweatshirt as a blanket.  Poor guy.)

This girl loves her Cheetos. 

 Dorian's "crazy face" is oddly photogenic and refined. 

 That's better. 

Who else is going to teach him "Do you like seafood?" if not me? KNOWLEDGE IS POWER!

What a guy.  And what a night! 

Tofu Parm Subs

As a vegetarian, I feel guilty from time to time for not really knowing what to do with tofu at home. 

It was on sale at the grocery so I picked some up - and had to come up with an idea to actually eat it.  I found this recipe for Tofu Parmesan Subs on the Food Network site and I liked it a lot!

Dare I say that maybe even a hard core carnivore might enjoy these?  I think so! 

TOFU PARMESAN SUBS

from Food Network Magazine

Total Time: 35 min.          Prep14 min.          Cook21 min.         Yield:4 servings

Ingredients

1 14-ounce can crushed tomatoes
1 clove garlic, smashed
8 fresh basil leaves, torn
(I used tomatoes with basil/Italian seasoning already in the can and skipped the basil)
Kosher salt and freshly ground pepper
1/2 cup breadcrumbs (I use seasoned bread crumbs and skipped the Italian Seasoning below)
1/3 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1 large egg
1 12-ounce package firm tofu, drained and sliced into 8 pieces (make sure they are drained and dry!)
2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)

Directions

Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.

Toss the breadcrumbs, 2 tablespoons Parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining Parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.

Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. (I added some extra garlic here).  Place on top of the cheese and cover with the bread tops.

Per serving: Calories 491; Fat 22 g (Saturated 5 g); Cholesterol 60 mg; Sodium 1,202 mg; Carbohydrate 50 g; Fiber 7 g; Protein 24 g

Face Painting Fun!

 Have you ever tried face painting?  I hadn't until last month when I decided to give it a whirl at my niece Rakia's 3rd birthday party.  Luckily the kids were all willing participants and very happy with my first try. 

The kitty cat look was popular with the young ladies, but for my niece I went for something a little more bold - tiger face! 

She was into it and gave me her best fierce face. 

And quite a roar too!

My nephew Dorian liked it so much I had to wash off his original "lorax" look and go with the tiger too.  Overall it was fun and the kids love it - a great party activity for just a few dollars! 

Bunting Bonanza!

Here is a fun and simple project I put together by request for my friend Becca. 

She was assisting on a baby shower for her sister-in-law and wanted some decoration that the upcoming bundle of joy might keep for her nursery.  I sewed this bunting for her - it came out well!  Girly, but not over the top pink.  I think I will be making more of these!  Thanks Becca for the inspiration!

Anadama Bread

I was in a bread baking mood the other day and decided to use what I had on hand...this is the recipe I selected: Anadama Bread.  It's very hearty, not sweet, but makes for a solid sandwich bread or a great option to pair up with soup.  It was very easy to put together and came out well!

ANADAMA BREAD

recipe from The America's Test Kitchen Family Cookbook

Makes 1 9 inch loaf

Prep time: 5 minutes

Total Time: 3 hours plus cooling

INGREDIENTS

1 cup whole milk (I used skim and it worked fine)

4 tbsp (1/2 stick) unsalted butter

1/2 cup plus 1 tsp stone ground cornmeal

1/2 cup water, warm

5 tbsp light or dark molasses

3 1/4 cups all purpose flour (I used whole wheat - had a nuttier flavor but good)

1 envelope (2 1/4 tsp) instant or rapid rise yeast

2 tsp salt

DIRECTIONS

1. Bring the milk and 3 tbsp butter to a simmer in a small saucepan over medium heat.  Whisk in 1/2 cup of the cornmeal and cook for 1 minute, stirring constantly.  Transfer the mixture to a medium bowl, whisk in the water and molasses, and let cool until lukewarm (100 degrees F) about 10 minutes.

2. Mix 3 cups flour, yeast, salt, and cornmeal mixture together in a standing mixture with the dough hook.  Knead on low speed until the dough comes together, about 1 minute.

3. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes.  (If, after 5 minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tbsp at a time, until the dough clears the side of the bowl but sticks to the bottom.)

4. Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, about 1 minute.  Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap.  Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

5. Turn the dough out onto a clean counter and gently press it into a 9 inch square.  Roll the dough into a tight cylinder and pinch the seam closed.  Place the loaf seam side down in a 9 inch loaf pan, wrap tightly with plastic wrap, and let rise in a warm place until doubled in size and the dough springs back slowly when indented with a finger, 1 to 1 1/2 hours. 

6. Adjust an oven rack to the middle position and heat to 350 degrees.  Bring a kettle of water to boil.  Melt the remaining 1 tbsp butter.  Brush the loaf with butter and sprinkle with remaining cornmeal.  Set the loaf pan on the rack and place an empty metal loaf pan next to it.  Fill the empty pan halfway with the boiling water.  Bake until golden and the center of the loaf reads 200 degrees on an instant read thermometer, 40 to 50 minutes.  Flip the bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours. 

Gingered Carrot Sweet Potato Soup

Thought I'd share a delicious and easy soup recipe!  It may be spring (or even feeling like summer on some days) but this light soup is nice any time of year. The fresh flavors will lift you up!

I found this recipe in Better Homes and Gardens (I know...) but its very good and so simple!  This would go well with some homemade bread or croutons.  I heated it up the next day for lunch and it was even better - the flavors had a chance to marry nicely.  Try it out!

Gingered Carrot Sweet Potato Soup

1 lb carrots, peeled and thinly sliced

1 large sweet potato, peeled and cut into 1/2 inch cubes

3 14.5 oz cans reduced sodium chicken broth (I used vegetable broth)

1/2 cup soup cream or creme fraiche (optional)

2 tbsp finely minced green onions or snipped fresh chives - optional (I used parsley)

1 19 oz can no-salt added cannellini (white kidney) beans, rinsed and drained

salt and pepper to taste

(And you know I added hot sauce, right?)

1. In a Dutch oven combine carrots, broth, potato, and ginger.  Bring to boiling.  Reduce heat. Simmer, covered, 10-12 minutes, until vegetables are tender.  Meanwhile, in a small bowl combine sour cream and green onions; set aside.

2. In blender (I used a food processor), puree vegetables with beans, one fourth at a time, removing cap from blender lid and holding folded kitchen towel over opening.  Season with salt and pepper.  Top servings with sour cream mixture.  If desired, sprinkle with additional green onions and ginger. 

4 servings. 

Are you excited for The Hunger Games?

We are too!   

Everyone is reading it.

 And I do mean everyone. 

See?

Well, maybe some people are just waiting until the time is right to read.  Or until one of the billion copies hanging around our circle of friends frees up.

Some folks are done with the series.  And MORE than ready for the movie!  Can't wait!