Tutu Tea Party: Baked Onions

Probably the alternate title of this post could be "Love is love is love."  Love is the thread I've been trying to focus on the past few days.   I'm feeling very overwhelmed by the overtures of hate that our nation seems to be embracing.  If you're one of my facebook friends you know that I've been talking to Thatkid a lot about love, kindness, and protection of people who don't look like him.

I look at Thatkid and his friends and it gives me hope for the future.  The way they love and accept each other.  I hope that it never changes, and I'm going to do everything in my power to foster that. 

Over the weekend, we were treated to a celebration of love at K4's second birthday party.

The party was actually a tea party.  A tutu tea party.  A 2-tu tea party.  The girls were asked to come in tutus, and the boys were requested to wear bow ties.  Luckily we have ties and my boys love dressing up.

There was a photo booth which helped to spread the message of love.  And I took advantage with some of the people I love most.

There wasn't actually tea at the party, but the kids didn't seem to mind. There was a little table set up for them, and plenty of kid friendly food.

After lunch, Tinkerbell made a special appearance.  She led the kids in all sorts of games.  And this is where I brag about Thatkid a little bit.  He happily took his little brother by the hand and did the activities with him.  Which makes Thatbaby so happy also.  He's so much more confident with his brother by his side.

Tink brought out a parachute and Thatbaby found his place beside her, across from his brother.

But with his eye on his role model, he was able to quickly figure out how this worked.

After the activities, Tink whipped out some face paints and got to work.  Even Thatbaby got into the action.

Thatkid and another partygoer organized all the kids into a fashion show to show off their painted faces.

They made a makeshift runway on a flight of stairs and stomped down, posing at the end.

I see so much beauty in those faces, even covered with face paint.  I see imagination.  I see innocence.  I see people who may grow up to change the world we live in.  Because change is possible. 

Take the onion.  It's a fitting metaphor.  And I'm not going with the well known "onions have layers" trope.  A raw onion, when cut, brings tears to the eye.  It stings.  And I know that's how many of us feel right now.  But with time and heat, those onions transform.  They caramelize, turn into something sweet.

Right now I put my hope in the children, and the future.  And I hope with time and guidance they will bring us to a sweeter place, filled with love.

Baked Onions

4 large Spanish onions

2 1/2 cups chicken broth

4 sprigs of rosemary, chopped

4 Tbsp olive oil

1/2 stick butter

1. Preheat the oven to 400. Peel the onions and cut in half horizontally.  Trim bottoms so they sit upright.
2. Arrange onions in a baking dish and pour over the broth over.
3. Scatter the chopped rosemary overtop and season with salt and pepper.
4. Pour over the olive oil and bake for 50 minutes.
5. Remove the onions from the oven and pour the cooking liquid into a small saute pan.  Bring to a boil.
6. Remove from the heat and whisk in the butter.  
7. Pour the sauce over the oven and cook for another 15-20 minutes.

Crave Wednesday: Sausage Fennel Subs

Apparently 5 is the year for birthday parties at Chuck E Cheese. In addition to Thatkid's, we were invited to two other parties in the month of October alone!  The weekend before Halloween, we turned out to celebrate Princess turning 5. 

Despite the fact that Thatkid has plans to marry Princess one day, he spent most of his time at the party with his non-princess friends.

I'm so grateful for the other moms in the group, because I know I can trust them to look after Thatkid while I chase Thatbaby around.

I'm also thankful that Thatkid loves his little brother so much.  He made sure Thatbaby got the best seat during the birthday show.

And stood by his side while they danced with Chuck. (Chuck E? Mr. Cheese?)

He even found a game they could play together.

And then they both ended up crashing on the way home. Which is probably the only good thing about Chuck E Cheese.

It's also a bit of a problem for me.  I'm not really comfortable with just leaving them in the car while they sleep, so I'm trapped in there with them.  Which doesn't give me a lot of time to make dinner!  Luckily dinner at our house can come together pretty quickly.  A warm sandwich, stuffed to the gills with sausages and cheese is one of those meals that's a little too much for lunch, but perfect for dinner.  Using pre-cooked chicken sausage means that you really are just warming things up, as opposed to cooking.

I wrote last week that I love what fennel adds to dishes, so it won't surprise you to see it as an addition here.  Fennel seeds are often used in sausages, so the flavor is very familiar.  The addition gives a more in depth flavor profile than the typical sausage and pepper hoagie, or even a meatball sub.  A melty, crunchy, meaty sandwich which comes together in less than 20 minutes is the perfect solution to those evenings when you need a dinner quickly!

Sausage Fennel Subs (From Cooking Light)

1 tsp olive oil

1 1/2 cups vertically sliced onion

1 cup thinly sliced fennel bulb

4 garlic cloves, thinly sliced

6 oz chicken and sun-dried tomato sausage, thinly diagonally sliced

4 submarine rolls

1/2 cup tomato-basil pasta sauce

4 slices provolone cheese

1. Preheat broiler.  Heat oil in a large nonstick skillet over medium-high heat, swirling to coat.  Add onion, fennel, and garlic; saute 4 minutes.
2. Add sausage, saute 3 minutes or until sausage is lightly browned and vegetables begin to brown. 
3. Arrange rolls, cut side up, in a single layer on a baking sheet; broil 2 minutes or until toasted.
4. Spoon about 2/3 cup sausage mixture in bottom half of each roll, and top each with 2 Tbsp sauce.
5. Place 1 cheese slice over sauce.  
6. Arrange sandwiches on baking sheet; broil 2 minutes or until cheese melts.  

Mommy Mondays: Car Trip

Now that Halloween is over, we're rolling right into the winter holidays.  Which of course means it's time to start planning our end of the year road trip to visit the inlaws for Christmas.

Last year, a mere 6 months after Thatbaby's birth, we dodged out of making the trek up, but this year we're not as lucky.  Not only that, but Thatboy is also pushing for a trip out to Palm Desert when we return.  That's a lot of car time for 2 small ones.

Our last long car trip was to Yosemite in August, and it had its highlights and lowlights.  Thatkid is rarely a problem, although car trips do remind me to stop wishing Thatbaby would hurry up and talk.  Thatbaby is less able to be distracted than his older brother.  But he's going to be 4 months older when we make the drive.

Car rides have gotten easier for us recently.  There's less screaming, to an extent.  Thatbaby still is not especially happy if he wakes up in the car.  In my mind he's saying something along the lines of "how is it possible that I was in the car before I fell asleep and here I am STILL IN THE CAR hours later!?"  We listen to A LOT of Hamilton, which seems to keep both kids (and adults) pretty happy.  But these trips are usually an hour or two, not many many many hours.


So I'm already planning!  I've been stashing away small toys/activities to keep them occupied, making playlists of music that they enjoy.  I'm also thinking of taking a page from a friend of mine who maps out playgrounds along their routes for stopping and getting some energy out.   And lets not kid ourselves, a lot of happiness is going to depend upon the quantity and quality of snacks available to them.  As usual I'm always open to new ideas to make the trip more enjoyable for all of us!

Sunday Runday: Carrera de los Muertos

Last night I had to give my husband a history lesson about Southern states and the "birth" of West Virginia.    Apparently they don't do the same through job with the Early American history out West as they do on the east coast.  Which is fair, because I'm completely ignorant about pretty much everything that happened on the West Coast after the gold rush of '49.  And really, pretty much everything that happened on the West Coast before then too.

But I love history and different culture, and I've definitely embraced that living out here.  The nice thing about being close to the border is also getting historical and cultural lessons from our neighbors to the south, Mexico. 

One of my absolute favorite aspects of Mexican culture is Dia de los Muertos, "Day of the Dead."    It's a celebration of those we have lost, a time when the living and dead commune.  While Mexico is certainly not the only culture to have such a celebration, the bright colors, decorations, and flowers make it an event that especially speaks to me.

This year San Diego hosted the "Carrera de los Muertos" or "Run of the Dead."  A 5k in honor of the holiday.

The run had lots of activities incorporating traditional aspects of the holiday, like an altar honoring friends and family members no longer with us.

Skulls are a symbols of Dia de los Muertos, most often represented in sugar skulls - highly decorated skulls made out of...you guessed it, sugar.  At the race, there were face painters who helped transform runners into these decorated skulls.

 I came ready prepared, with a tattoo set I found at the craft store.

 There was a stage, with a group leading everyone in a dance-inspired workout.

 And plenty of photo opportunities.

I got there with enough time to check everything out, and then head over to the start.  The announcers asked the runners to head to the front, and the walkers to head toward the back, and everyone seemed really good at following instructions.
 

 As the race began, we were sent off by a mariachi band!

The race was at my favorite San Diego course- the Embarcadaro.   I won't bore you too much with more details about the course, you're sick of those right?  I feel like I'm constantly extolling its virtues. 

I will say, that this race changed up the course slightly, having us all run a bit farther, and then around a parking lot.  What was nice about that is that it really decreased the amount of time runners headed out and runners headed back had to share the same path.  And although it sounds "meh" to run around a parking lot, this one was filled with dancers in bright traditional dresses, which kept us all entertained.

After I finished and received my medal, I headed over to the water table, to find that not only was there water, but also Alova.  I know absolutely nothing about this brand, but I will say it is my new favorite post-run drink.  It was so good!

There was also chocolate milk, orange slices, and bananas.  Not bad for a little local race!  And the mariachi band that had played us off at the start of the race had taken to the stage.

The lines for photos were miraculously short at this race, which is why I took advantage more than at any other race I'd been to.  As usual, it's always easy to find another runner to take your picture.  Runners are the best people.

Overall I'd say this race was really well run (ha! pun intended!).  The organization was good and it catered to runners and walkers of all ages.  The course is beautiful and the slight change made it even better.   There was a fair amount of vendors and lots of great perks like the face painting, a goody bag, and entertainment.  A great addition to the San Diego race scene.

Jumpin' Jacks: Braised Fennel

We have long since learned our lesson about carving our pumpkins too early in the month of October.  Heck, the pumpkin we carved this year at the carving competition got so moldy that we had to trash it before Halloween which was only 5 days later.

So our new plan is to jack-o-lantern our pumpkins the weekend before Halloween, so they're still standing when the big night rolls around.  Which meant Saturday we spread out our garbage bags, rolled up our sleeves, and went to work.

With Hotel Transylvania on as we did our thing, we scooped and cut.  Well, most of us.  Thatbaby is still a little young for the carving, so Thatboy carved his pumpkin for him.  And then let him go at it with the scoop and pokey-tool.

Thatkid however, did his pumpkin all by himself.  He picked the design, and did all the actual carving!

 

It took us a little longer than usual, with Thatboy not finishing his pumpkin until after the kids went to bed, but overall it was a success!

The weather here even cooled down, as if to give us the perfect fall day for the holiday.  And I turned once gain to some of the heartier vegetables of the season - fennel.  I love the versatility of fennel.  Sliced thin it's one of my favorite additions to a crisp salad - either in the summer, combined with ripe tomatoes, or in the winter, paired with bright citrus and sharp cheese.  But it is equally as delicious served in a more traditional way, roasted or braised.  While roasting fennel adds an earthy sweetness to the vegetable, braising it softens it's tougher exterior, helping it perfectly melt into the flavors of the herbs and wine it's cooked in.  I specify plum tomatoes in this dish, because I find them to be the best kind of tomatoes this time of year.  Smaller and firmer, they stand their ground a little better in the braising liquid as well.

Braised Fennel

4 fennel bulbs, trimmed and cut in quarters

4 Tbsp olive oil

4 garlic cloves

1 bay leaf

1/3 cup white wine

1/3 cup water

8 scallions, cut into 2 inch lengths

4 plum tomatoes, cut into quarters

1 Tbsp oregano, chopped

1/3 cup beef broth

12 basil leaves

1. Heat the olive oil in a saucepan over medium heat.  Add the fennel and garlic cloves and saute for 5 minutes.
2. Add the bay leaf, wine, and water and bring to a boil.  Reduce the heat and simmer for 10 minutes.
3. Add the scallions, cover the pan, and cook for 15 minutes.
4. Uncover, add the tomatoes, oregano, and broth and cook over low heat for 5 minutes.
5. Stir in the basil and a squeeze of lemon juice.  Season with salt and pepper.

Crave Wednesday: Peanut-Sauced Chicken Pitas

It's Halloween Wrap Up Time!  Who am I kidding, it's really Halloween wrap up week - I have so much to share, but I don't want to wait any longer for the main event, Halloween itself!

Last week I got this crazy idea about dressing up for work.  Not real dressing up dressing up, but wearing something that alluded to a "costume" that I might otherwise wear to work.  "Disneybounding, the work edition."

When I shared my idea with Thatboy, he wanted in too.  So with a little brainstorming we went to work as Wednesday Addams...

And Clark Kent.

After work we came home and hurriedly fed the boys and got into our costumes for trick or treating.   I know I wrote about this before, but Thatkid wanted to be Kion, Simba's son and leader of The Lion Guard, a new show on the Disney Channel.  He wanted us to fill in the rest of the Lion Guard.

And so we became Beshte the Hippo, Fuli the Cheetah, and Ono the Egret.

One of Thatkid's preschool friends and her parents joined us as we ventured from house to house.

A couple of pictures, and we were off.

It was great for Thatkid to have a friend, as they walked hand in hand between the homes. 

As for Thatbaby, he was AMAZING!  He was so very into it, before we even left the house.  During dinner he picked up the phrase "Teet teh teet" (trick or treat).  As we went from house to house, he quickly discovered that saying that magic phrase led to candy.  And he gleefully shouted it out at each house.  He happily sat in his stroller between houses, climbing in and out at each stop.

The boys brought home quiet the candy stash.  And this is skipping a bunch of houses when it became clear all the kids were tired and ready for bed.

So we took them home and put them to bed.  Tired, happy, and Halloween-ed out.

And now we're back to normal. This brief window before the eating holidays start.  Before the Thanksgiving turkey and Christmas cookies.  I like to use this time to reset.  Christmas cookies aren't my weakness, but alcohol to get through time with the inlaws is!  So before the calories start adding up, it's time for some lighter fare. Chicken and veggies in a pita is a good place to start.  I wouldn't say this is entirely guilt free, because satay sauce has its fair amount of sugar, but it certainly feels lighter!

Peanut-Sauced Chicken Pitas (From Cooking Light)

2 cup shredded skinless, boneless rotisserie chicken thigh or drumstick meat

2/3 cup thinly sliced green onions

4 Tbsp thin red bell pepper strips

4 Tbsp peanut satay sauce

2 tsp chile paste with garlic

2 whole wheat pita, cut in half

1 cup bean sprouts

1/2 cup diagonally cut carrot

4 Tbsp chopped cilantro 

1.  Combine chicken, green onions, bell pepper, satay sauce and salt to taste.  Toss to coat.
2. Stir in chile paste (I left this out of the kids' portions)
3. Fill each pita half with about 1/2 cup chicken mixture, 1/4 cup bean sprouts, 1/4 of the carrots, and 1 Tbsp cilantro.