A Homemade Life: Butternut Soup with Pear, Cider, and Vanilla Bean

I really tried to take advantage of my time home with the boys to do some of the activities we never get around to doing.  Like the Maritime Museum.  We've been living here for years and never explored the museum, which I knew Thatkid would love. 

The museum consists of 11 different ships - those powered by wind, steam, fuel, and two different submarines.

The submarines were Thatkid's favorite.  And the ones that made me the most nervous.  I didn't realize it until I got down inside, but I'm a little claustrophobic!

Not to mention that crawling through small holes with a baby strapped to your chest is probably not the easiest thing in the world.

My favorite ship was The Star of India, which I sold to Thatkid as a "Pirate Ship" even though she spent most of her life hauling emigrants between Europe and New Zealand, which is what the exhibits in the ship portrayed.

Although the lodging situation within the ship were less than ideal, it was interesting to compare them with those in the subs!  They seemed like a spacious ocean liner in comparison.

The only problem with bringing a 3 year old to this kind of museum is that I didn't have nearly the amount of time to read and explore the exhibits within the ships as we bounced from boat to boat to boat.   Which only means we'll have to return.  Probably with Thatboy in tow since he missed out on a lot of our summer adventures.

It's hard to believe fall is right around the corner, given that the temperatures here have been in the 90s and 100s lately.  But the pumpkin patches have already started hanging their shingles and Halloween costumes are popping up in stores.  I'm ready.  MORE than ready.  I want the cool weather, the changes in leaves (to the extent we get them), and all the fun that fall has to offer - apple picking, pumpkin patching, and dressing up to get candy!  And of course. Squash!  Pumpkin squash, acorn squash, butternut squash - 'tis the season!  And in an attempt to usher in the fall, this is the perfect fall soup, making use of autumn's finest ingredients - squash, apples, and pears!

Butternut Soup with Pear, Cider, and Vanilla Bean  (From a Homemade Life) 

3 Tbsp olive oil

4 cups cubed butternut squash

2 pears, peeled, cored, and cubed

1 onion peeled and chopped

1 cup apple cider

4 cups vegetable broth

1/2 tsp salt

1/2 cup half and half

1 vanilla bean

1. Heat the oil in a dutch oven over medium-low heat. Add the squash, pears, and onion and stir to coat with oil.  Cook for 10 to 15 minutes, stirring occasionally, until the onion is soft and transparent and the pears are starting to fall apart.
2. Add the cider and bring the mixture to a boil over medium-high heat. 
3.   Add the broth, reduce the heat to medium-low, and simmer the mixture, partially covered, for about 30 minutes, until the squash is tender.
4.  Using a blender in small batches, puree until very smooth.  Return the soup to stockpot and add the salt.
5. Continue to cook, uncovered until the soup has reduced to about 1/2 to 1/3 its original volume.  Stir occasionally.  
6. While the soup is reducing, put the half and half in a small saucepan.  
7. Using a small knife, scrape the tiny black seeds out of the pod.  Scoop the seeds and the pod into the saucepan with the half and half and warm it over low heat, swirling occasionally, until it steams.  Pull it from the heat, remove and discard the pod.  Whisk to break up any clumps of seeds.  Set aside.
8. When the soup has reduced to your desired thickness, stir in the infused half and half.  Taste adn adjust the seasoning as necessary.

A Homemade Life: Red Cabbage Salad with Lemon and Black Pepper

I don't think I ever mentioned it, but earlier this summer we got a new car - a Ford Flex.  It's our new "family car" since it's hard to squeeze 2 carseats, 2 adults, and a dog into a 4 door sedan.  Well, that's actually not so bad, but if you want to put anything else in there, it becomes a bit of a challenge.

One of the reasons Thatboy really wanted to get the Flex was so that we could take it camping.  And as soon as we got it, he began dreaming of taking it out.  Of course, camping isn't so much of an option right now with a tiny baby, so for my anniversary present to Thatboy, I did the next best thing - booked us a cabin in Lake Arrowhead.  On a Friday after work, we loaded up the new car for our trip.

Plenty of room for Thatboy and I, the boys, and Thatdog even got his own row in the back.  Plus all our luggage and baby gear in the way back.


Both boys fell asleep on the way up.  Including the one who told us he was going to stay awake forever.  And one of them even stayed asleep once we got there. 

The next morning we got up and surveyed our home for the weekend.

We spent the weekend straight out of Groundhog's day - doing the same thing both days.  We began the morning by heading into the village for breakfast at Belgian Waffle Works.  The mountain air did well for Thatkid who devoured his breakfast both mornings - eggs, bacon, and a waffle.  And some of my waffle.

Afterwards we walked around the village.

We rented the cabin through VRBO and the owners were members of the Tavern Bay Beach Club, so we were able to spend our days there.

The beach clubs are the only way you have access to the lakes, so we were so grateful to be able to enjoy them. 

We took turns playing in the lake with Thatkid.  The beach club had free rentals of flotation devices such as inner tubes which Thatboy and Thatkid used during their time in the water.

Meanwhile, Thatbaby and I found a place in the shade to hang out.

And nap.  Seriously, this kid can sleep anywhere.

Then we traded off and Thatboy hung out in the shade with Thatbaby.

While I played in the water with Thatkid.

We'd been told the Tavern Bay club was the best beach club, and we're inclined to agree.  The first day they were there they had a bounce house for the kids, and free face painting and a balloon twister.  Thatkid took advantage of all these things so he could emulate his favorite Teenage Mutant Ninja Turtle.

We brought lunches with us while we sat at the beach, but obviously I wasn't going to do any cooking - we're on vacation.  Plus it was HOT!  This is the absolute perfect beach snack - a twist on coleslaw that just seems perfect for warm weather.  The lemon juice makes the cabbage taste bright and refreshing.  And the Parmesan adds just the right amount of salt.

Red Cabbage Salad with Lemon and Black Pepper (From A Homemade Life)

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1/4 tsp pressed garlic

1/8 tsp salt

1 1/2 lbs red cabbage

1/4 cup finely grated Parmigiano Reggiano

freshly ground black pepper

1.  In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt.  Set aside.
2. Pull away any bruised leaves from the cabbage.  Trim the root and cut into quarters. Slice each quarter as thinly as you can.  Discard the white cores.
3. Toss the cabbage with a large spoonful or two of the dressing.
4. Add the Parmigiano Reggiano and toss to distribute evenly.  Taste and add dressing as needed.
5. Season generously with pepper and serve.

Crave Wednesday: Cast Iron Burgers

Happy Belated Labor Day!  Did you enjoy it?  Spend time with friends and family?  Did you barbecue? (That's a Labor Day tradition, right?)  We celebrated Labor Day on Sunday, spending the afternoon at the beach and then heading to a party at The Pirates' house.  It was not a barbecue.  Instead we feasted on delicious Greek feast with falfel, spanikopita, gyro meat, and souvlaki.

On Monday, we did "labors" around the house before I headed out for a run with the girls.  In 90 degree heat.  On days like that, the idea of standing outside at the grill, is not entirely appealing.  But what's a girl to do when you want a burger?  Burgers just aren't the same when they're made inside.  Or are they?

I remember having this very discussion on a cooking forum on which I used to participate.  How do you make hamburgers inside?  I've already professed my love for the grill pan, but you can get a gorgeous char using a cast iron pan.  The super hot pan cooks the outside of the meat quickly without turning it into a flavorless mush like some other pans might. 

This is definitely a "grownup burger" with a spicy relish of horseradish and dijon mustard.  I served this sans relish for Thatkid, and sans onions since that day he decided he didn't like them.  He also decided he didn't like eating burgers the way God intended, first eating the bacon, then the top bun, then the tomato, and only begrudgingly the patty itself, once I cut it up into pieces.  My kid is weird.

Cast-Iron Burgers (From Cooking Light)

1 lb ground sirloin

1/2 tsp kosher salt

1 Tbsp mayonnaise

1 Tbsp Dijon mustard

1 Tbsp horseradish

2 tsp ketchup

2 applewood-smoked bacon slices, chopped

3 cups vertically sliced yellow onions

1 Tbsp finely chopped fresh chives

1 tsp Worcestershire sauce

1/4 tsp ground pepper

4 hamburger buns

4 slices tomato

1. To prepare patties, divide beef into 4 equal portions, lightly shaping each into a 1/2-inch-thick patty.  Press thumb in center of each patty, leaving a nickle-sized indentation.  
2. Sprinkle evenly with salt.  Cover and refrigerate 30 minutes.
3. To prepare horseradish spread, combine mayonnaise and next 3 ingredients (through ketchup) in a small bowl.  Set aside.
4. To prepare relish, cook bacon in a large nonstick skillet over medium-low heat until crisp.  Remove bacon from pan with a slotted spoon.
5. Add onion to drippings in pan; cook 15 minutes or until golden brown.  
6. Combine bacon, onion mixture, chives, Worcestershire sauce, and pepper in a small bowl.
7. Heat a large cast-iron skillet over medium-high heat.  Coat pan with cooking spray.  Add patties; cook 2 minutes on each side or until desired degree of doneness.
8. Spread 1 1/2 tsps horseradish spread on cut side of each bun half.  
9. Top bottom half of each bun for 1 patty, 1 tomato slice, and 1/4 cup relish.  Cover with bun tops.

Mommy Mondays: The Older Child (Part 2)

Let's talk about the arrival of the baby.  Especially fitting since today is Thatbrother's birthday.  And his arrival completely changed my life.

For us this was a pretty big deal because it was the first time Thatkid ever spent the night away from us.  Certainly he had been put to bed by babysitters, but we were always there when we woke up. 

In addition to that, there's the stress (on us) of arranging for childcare when you don't know exactly when labor is about to begin.

We talked to Thatkid about how when the baby came, I'd have to go to the hospital.  He had two possibilities for what was going to happen to him.  Option one was grandma coming to stay with him!  How fun!  Option two was a sleepover with Little HW!  At her house!  We talked about these two ideas for several weeks to get him used to the idea.  Knowing that babies often like to come in the middle of the night, we also warned him about that, and that mommy might be gone when he woke up, but grandma would be here.  He asked if we would wake him before we left if that happened.  (Side note - we did that, but he basically told us to leave him alone because he was sleeping and had no recollection of that the next morning.)

We asked Thatkid if he wanted to pick out a special present for the baby, and he did. 

We also got Thatkid a present (or two) from the baby.  I had mixed feelings on this, because Thatkid is suspicious enough to ask how a baby in my belly would get a present, but Toxicesq still remembers the gift my dad got her when he was born, so I decided to go with it.  And Thatkid loved it.  "How did he know I loved Ironman?"

When the big day arrived we had Thatmom bring Thatkid to the hospital after we were all cleaned up and settled into the room. 

We made this a short visit.  Because toddlers have a short attention span.  And that way we could guarantee it ended on a good note, leaving everyone with a good feeling.

This next piece is going to vary by family, but for us, it worked out well to have Thatboy go home that night.  He was there to put Thatkid to bed, and it gave Thatkid a sense of normalcy in this time of change.  It was a little weird for me to be in the hospital all alone with a tiny baby, but not terrible.  And it also guaranteed that Thatboy would get some sleep and be more useful the next day than he was after Thatkid was born.

The next day Thatboy brought Thatkid back for a longer visit.  The key to this visit is letting the older child control interactions with the new baby.  I didn't force him to play with the baby, nor did I tell him he couldn't interact.  Let "no" leave your vocabulary for a couple hours.  Which means if your 3 year old wants to do skin-to-skin with the newborn, you let him.  (With supervision of course)

I also have fond memories of cuddling the hospital bed with my mom and eating jello after Thatbrother was born.  So we did a little of that too.  (Although he had graham crackers and cranberry juice instead of jello.  And maybe you can guess where the television set was in the room?)

All in all the hospital visit went really well. The next big challenge of course involved bringing the baby home and adjusting to life where he was no longer the center of our universe.

Sunday Runday: Finding Time with Two

One of the reasons I kept running so far into my pregnancy is that I know from experience, it's much easier to find time to run when there's not a small, dependent infant to take care of.

And this has proven to be so much more true with two than it was with one.

After Thatkidwas born, my evenings were really my own.  From 6pm onward I had time to do what I want.  That is no longer the case.  Now when 6pm rolls around Thatboy and I split duties, taking turns eating with Thatkid as the other puts Thatbaby to bed, then getting Thatkid ready for bed while the other does dishes.  By the time the kids are in bed, the dishes are done, and breakfast, lunches, and dinners are prepped for the next day, it's after 10pm.  And I need to get some sleep since Thatbaby wakes up to eat at some point in the night.

His inconsistent morning wakes have made it difficult to get out on weekend mornings and meet up with my friends for runs.

Which means I have to fit in runs whenever I can.  On the weekends, this often means I literally "run" errands.  Running to the store to pick up an item or two.  And since I miss the early morning cool weather, this means I'm often running in temperatures in the 90s.  Which I don't love.

Before I went back to work, I took advantage of the fact that SD Mom usually runs at lunch and works near Thatboy.  So I would drop Thatbaby off with Thatboy and join my buddy for a hot, sweaty, mid-day run.

I had this glorious plan to go back to running at work when I started back.  I've been back 4 days and have made it out for a run 1 time!  I'm hoping to improve that ratio, but with a trial coming up at the beginning of next month, it's hard to fit it in.

But I remind myself that Thatbaby will only be small for a short amount of time, and eventually I'll be able to get back into a regular routine.  Until then, I'll just keep squeezing it in where I can.

A Homemade Life: Cranberry Chutney with Crystallized Ginger and Dried Cherries

I should probably change the name of this blog to something along the lines of "complaints about the weather" because I feel like I do that a lot.  But today, I'm going to do the opposite.  The weather has been phenomenal this week.  A bit of a chill in the air in the mornings, and a welcome reprieve from the scorching heat we've had this summer.  

I love this kind of weather, although it's not predicted to stay this way for long.  The heat is expected to return this weekend.  And the problem with the heat is that when you have a 3 year old, you can't exactly just hang out at home in the air conditioning.  

Not long ago we braved the heat and headed out to Leo Carrillo Ranch.

The ranch was built by famed actor Leo Carrillo and at one point in time functioned as a working cattle ranch.  Now it remains a historic site where you can roam through the casitas and grounds.

The oppressive actually seemed fitting, making it feel a bit like the wild wild west, sometime around high-noon.

When we pulled into the parking lot, tons of toddlers were pouring out of their respective family cars, because there's a special feature at Leo Carrillo Ranch which is a big draw for the younger set.

Peacocks! 

Lots and lots of peacocks.

And not just peacocks, but also peahens, complete with their tiny babies!

Seriously, how cute are these little guys?  Have you ever seen baby peacocks before?  It was my first time.

The peafowl weren't exactly friendly.  There was no petting or cuddling with the birds.  But they were accustomed enough to the many visitors that they were willing to come up quite close.  This one wanted to check and see what was going on when Thatkid was working on his (terrible) peacock imitation.

We drank a ton of water while we were there and left before lunch to try to avoid being out in the hottest part of the day.  Because that's what you do when the temperatures climb.  But right now I'm trying to take advantage of the cooler temps and planning our fall schedule. 

Fall always gets so busy with the Jewish holidays, Thatkid's birthday, Halloween, and Thanksgiving.  I'm running into the dilemma of feeling that it's too early to worry about Thanksgiving and the thought that it's only 2 months away, and this year Thatmom isn't hosting!  Which means I need to get on my game with planning.  Luckily I've picked up a couple recipes over the year that will make my life easier.  Like this cranberry chutney.  I love using cranberries during the holidays - especially in my baked brie.   I usually make my own version of cranberry chutney which involves sugar and cranberries.  This is a more complex flavor than mine, and I'm excited to sub it in.  It also works really well as a cranberry sauce substitute for things like leftover turkey sandwiches.  And if you want something easier than baked brie, there is little easier than placing some goat cheese and this chutney on an endive leave.

Cranberry Chutney and Crystallized Ginger and Dried Cherries (From A Homemade Life)

 24 ounces apricot preserves

3/4 cup raspberry vinegar

pinch of salt

1/4 tsp ground cloves

1/4 cup grand mariner

2 bags fresh cranberries

1/2 cup finely chopped crystallized ginger

1 1/4 cup dried tart cherries

1. Combine apricot preserves, raspberry vinegar, salt, cloves, and grand mariner in a large saucepan over medium high heat.  Bring to a boil and cook for 10-15 minutes, or until it has thickened slightly.  Stir regularly to keep from scorching.
2. Reduce the heat to medium add the cranberries and cook until they are soft, but not popped.  
3. Add the ginger and cherries and stir well. Remove from heat.  Cool completely before serving.

A Homemade Life: Radishes and Butter with Fleur de Sel

We change so much as we grow.  Of course we recognize it in ourselves, but I am most fascinated in watching it in my children.  They're like my own little science experiment.  I never cease to be amazed at their progress, their growth, when certain attributes come in to play.

An example of this is our most recent trip to Sea World.  When we were there earlier this year, Thatkid was going through a phase where he was unsure of himself, and intimidated by so many things.   But when we went at the end of the summer, it was like a completely different kid. 

We started at the entry way with the touch pools.  Last time he had no problem with putting his fingers in the feeder fish pool - although the few months difference has greatly expanded his patience, as he was much more able now to stand still long enough for the fish to come "kiss" his fingers.  But the shark tank was far too scary for him.  Despite my constant assurance that these sharks wouldn't bite.  Now look at him!

Almost as though to prove a point to his slightly younger self, this time Thatkid had to touch every shark in the tank.  Every.Shark.

Unfortunately, since it was just me and the two boys, this was a ride-free visit.  Thatkid took it in stride and instead spent the time on the play structures.  Last time he lasted about .2 seconds before having to exit the bounce house screaming and hysterically crying because he couldn't stand up without getting bounced.

This time he stayed in the whole time!


But the biggest accomplishment was the costumed characters.  Thatkid has been terrified of them for years (well as long as a 3 year old can be).  This has involved crying and getting out of line at Disneyland, and hysteria at Chuckee Cheese.  For some reason, this was the day Thatkid decided to get over this fear.

  

I mentioned that Elmo and Cookie Monster were hanging out in the Bay of Play and we could walk by them far away so he could see them, but they couldn't see him.  But he wanted them to see him.  He wanted to go right up to them and take a picture.  I agreed, feeling fairly confident that by the time we got to the front of the line he'd have changed his mind.  But he didn't.  He informed everyone in line that these were just costumes with people inside.  When we got to the front, Cookie Monster came up to greet him and give him a hug, he shyly asked to hold my hand while he did that, and after that he was good to go.  Walking up to Elmo by himself to give him a hug and then posing with them for pictures.  This picture means so much to me because it as such a turning point for him.  It makes me realize how much he really is growing and becoming independent, overcoming his fears.

We don't stop changing as an adult, although often our changes are more subtle, like changes in taste.  I've discovered so many "new" tastes that I previously was uninterested in.  Like radishes.  Never a fan as a child, in my adulthood I grew to appreciate their spice and bite.  Especially in the summer.  They make for such a refreshing snack.  When I was pregnant I would buy bunches of them, clean them, and carry them around for snacks.  I ate whole bags of radishes in a sitting!

This is a much more appealing way to enjoy radishes.  You really can't go wrong with adding butter and salt to anything, it's my favorite vegetable add-in.  On top of a toasted baguette, it makes for a great appetizer or snack.  Something about biting into the crisp radishes seems like a great way to enjoy the last of these warm summer days.

Radishes and Butter with Fleur de Sel (From A Homemade Life)

Baguette

Radishes

Good quality unsalted butter, preferably cold

Fleur de sel, or another crunchy salt

1. Preheat oven to 350.  Using a sharp, serrated knife, slice the baguette into thin rounds.  Arrange the slices in a single layer on a baking sheet, and bake them until they are pale golden around the edges, just a few minutes.  Remove from pan and cool to room temperature.
2. Trim the radishes and slice them into rounds as thinly as you can.
3. When the baguette slices are cool, shave a slice of butter off the block and smear onto the bread.
4. Arrange a few radish slices on top.
5. Sprinkle with salt.  
6. Repeat with the remaining baguette slices and serve.

Crave Wednesday: Caramelized Onion-and-Blue Cheese Mini Burgers

The second section of  Cooking Light's CRAVE! is the burger section.  So over the next weeks I'll be sharing burgers - beefy burgers, poultry burgers, even vegetarian burgers!


The first burger in the chapter, topped with caramelized onions and blue cheese brings me to one of my favorite burger experiences of my childhood.  And yes, I have several favorite burger experiences of my childhood.  If you think about it, you probably do too - whether it's a backyard barbecue, or a roadside stand you stopped at during a family vacation.  Burgers are one of those classic, American-feel-good meals.

This particular experience I owe to a bar.  I know, I said "childhood" and here I am talking about a bar.  But we didn't have many restaurant options in the town I grew up in.  I mean sure, we had fast food.  There was even a song we learned in our choral classes where we counted the pizza huts and McDonalds.  But non-fast food was harder to come by. 

So we didn't eat out much.  For birthdays, we actually drove 45 minutes to go out to dinner, making a whole day out of it.    But whenever I was in a show with the local theater, we would go out opening night to the bar that was just down from the theater.  There, Thatbrother and I would intently work on our children's placemats, because completion of the word search meant a dixie cup of Swedish fish.  And we ordered Shirley Temples which came bearing a spear of maraschino cherries.  On a red dye #40 and sugar high, we were in kid heaven.  It was our favorite restaurant.

And dinner for me always consisted of the biggest, juiciest hamburger, topped with blue cheese and bacon.  I've never shied away from blue cheese, but I'm sure this was not a burger I picked off the menu.  I have vague recollections of Thatdad ordering it, and taking a bite of his.  Whatever the introduction, it was my staple.   To this day, years later, a bacon blue cheese burger is my favorite kind of burger.

This is not a bacon blue cheese burger, but it's close.  Instead of bacon, the burger is piled high with caramelized onions, trading the salty crunch of bacon with the sweetness of onions that have been cooked over a low heat until they almost turn to sugar themselves.  Since I'm past the age of eating my weight in Swedish fish and maraschino cherries I've got to get my sweetness elsewhere.  It's a nice pairing with the tang blue cheese brings.  Both complement the meat, which in turn highlights the cheese and onion. 

Caramelized Onion-and-Blue Cheese Mini Burgers (From Cooking Light)

1 medium onion, thinly sliced

cooking spray

1/2 tsp salt

1/2 tsp freshly ground pepper

1 lb ground sirloin

2 Tbsp mayonaise

1 1/2 Tbsp crumbled blue cheese

8 slider buns, toasted

1 1/2 cups arugula

8 thin tomato slices

1.  Heat a medium nonstick skillet over medium high heat.  Add onion to the pan, coat onion with cooking spray.  Cook 15 minutes, stirring frequently, until tender nad browned.  Remove pan from heat.
2. Finely chop 1/4 cup onion, and place in a medium bowl, reserving remaining onion in pan.
3. Add salt, pepper, and beef to caramelized onion in bowl; mix well.  
4. Divide beef mixture into 8 equal portions, shaping each into a 1/4 inch thick patty.
5.  Heat a grill pan over medium high heat.  Place patties on grill pan.  Grill 3 minutes on each side, until a thermometer registers 160 or until desired degree of doneness.
6. Place mayonnaise and blue cheese in a food processor, process until smooth.  Spread blue cheese mixture evenly on bottom halves of buns.
7. Place 1 patty on bottom half of each bun.  
8. Top patties evenly with arugula, tomato slices, and remaining caramelized onion; cover with bun tops.