A New Playground!: Butter Cookies

I know, you thought you had seen the last of these playground posts.  I gave you a break for a while, right?

I have several running routes and half of them take me by neighborhood parks, 2 of which have had their playgrounds under construction for what has felt like ages.  For months I have watched the playgrounds being removed and built up, with eager anticipation as they drew nearer to completion.  Seriously, years ago I felt this kind of excitement at seeing a "coming soon" sign for one of my favorite stores.  Now it's playgrounds.  Craziness.

On Monday I ran by the playground closer to us and noticed the fencing had been taken down - it was open!  I was excited to visit, but also to check on the progress of the farther playground, which seemed as though it would be way cooler.  On Tuesday, I ran a longer run which would take me by the playground and was disappointed that the fencing was still up.  So our weekend adventure would have to be at the closer, less cool  but still new and exciting playground.

Until Saturday morning, when I ran by again and noticed that the farther playground was open!  As soon as I got home I gave Thatbaby a hug and told him all about the shiny new playground we'd be visiting that afternoon.

We decided to walk the 2 miles to the playground, during which time Thatbaby fell asleep.  So Thatboy and I did some soccer passes back and forth while we waited for him to wake up.  But when he did wake up.  Hoo boy!

 I've mentioned that Thatbaby loves swings right?  LOVES.SWINGS.   There was also an area with musical instruments.  Things that bing and boom.

Thatbaby also has a thing for drums.

Thatbaby's school has a similar climber, so he's a pro at this.

 And there were loads of interactive games to play.

And slides!  Which he also likes.  Just not as much as swings.

 As usual, I follow up a playground post with a dessert post. These butter cookies are a great alternative to sugar cookies.  Simple and sweet.  But a word of warning - although a picture is worth a thousand words.  When the recipe says these cookies spread, they're not kidding!

Butter Cookies (From the Fannie Farmer Cookbook)

1/2 lb butter

1 tsp vanilla

2/3 cup sugar

2 eggs

1 1/2 cups flour

1/2 tsp salt

1. Preheat the oven to 375.  Cream the butter and vanilla.
2. Gradually add the sugar and eggs and beat well.
3. Mix the flour and salt together, add to the first mixture, and blend thoroughly.  Arrange on cookie sheets, leaving 2 inches between the cookies - they will spread during baking. Flatten them with a knife dipped in cold water.  Bake for about 8 minutes until lightly browned.

Mommy Mondays: Picky Palates

On Friday I got an email from one of you (a reader!  You exist!) with a fabulous question:

I have a two year old son who, while he is a good eater of certain foods (green beans, peas, asparagus, cheese, etc) I made the mistake of being so worried about allergies/digestive issues that I never really introduced him to “foods mixed together” until it was too late (does that make sense)? Trying to get him to eat anything that is more than one food item in the same bowl is near to impossible. I didn’t know about baby lead weaning when we started solids, but wish I had. Do you have any suggestions for getting a “picky to trying new things” toddler to actually try and like new foods? 

 So let's talk a little bit about toddler eating habits.  I tend to believe that most toddlers are "picky eaters."  Obviously there are varying degrees of this, but as long as your child is ingesting something, chances are you're fine.  Thatbaby is usually considered a good eater, in that he doesn't distinguish quinoa from dirt.  He happily eats them both.  But even he goes through nights where he has 2 bites of dinner before declaring himself "all done."  Months where he doesn't eat any meat or fowl.  Weeks where he hands me all the spinach on his plate.

Part of this is the new-found independence of toddler hood, the ability to control a situation when so much of their life is controlled for them.  "I decide if I like beets mom - not you."  Part of it is learning what they like and don't like.  Which we accept as an adult.  If your friend told you she hated tomatoes, you wouldn't try to constantly serve them whenever you dined together. 

But as parents, we want the best for our children, and that includes exposing them to a wide variety of foods.  We also want mealtimes to be pleasant experiences, the way they were back before we had children, when you could sit and enjoy good food and good company without worrying about getting a piece of spaghetti thrown in your hair.  (Our wall has very definite yogurt stains on it)  So with that in mind, I present you with some tips for feeding your toddler.

*DON'T make a big deal about what is consumed. This has a three-fold effect.  The first being that it's unnecessary stress for you.  As I said, if your child is eating something, even if it's not every meal, then there is a low likelihood they will starve to death.  And your child will not be on an all-blueberry-all-the-time diet for his entire life. (Unless you introduce instant ramen apparently.  So all-blueberries?  Okay.  All instant-ramen?  Don't do it.)  

Secondly, as I learned while breastfeeding, children are fantastic readers of emotion, but not great translators.  So they can feel the tension/stress/anxiety, but can't attribute it to the fact that it's because they won't eat. Instead they connect it to food in general, which makes eating that (fill in the blank) even less appealing.

Finally, as you may or may not have noticed, toddlers love to do the exact opposite of what you want.  You want milk spilled all over the floor?  Just tell your toddler not to pour his milk on the floor.  So the fastest way to get your toddler to refuse to do something is to ask her to do it.

*DO continue to offer the food you want your toddler to eat.  The only way your child will be exposed to the desired food is if you continue to expose them.  Eventually, if there's no stress being made over what they eat, they may pick up that proffered food and try it.  And like it!  Plus this is a great way to determine if they're over that anti-banana/chicken/cheese phase they've been in.

*DO try to work in the foods they're already loving/eating.  For us, this meant that when Thatbaby was going through his vegetarian phase I didn't serve steak and chicken every night.  That would have been frustrating for all of us.  I didn't phase out meat and chicken entirely though, because this is not "Casa del Thatbaby."  Instead I compromised and served both foods I knew he would eat and foods that didn't cater to his particularities. Some nights we ate black bean tacos, other nights we had stew. 

So if your toddler likes peas, mix them into a pasta or soup.  And if he doesn't like mixed food, serve the unadulterated peas on the side.  If your child hates veggies but loves cheese, combine what she loves (cheese) with what you want her to eat (veggies).

Kid Tested, Mother Approved: Maftoul with Kale and Garbanzo

At times I toy with starting a blog just to discuss kid-friendly meals.  But thinking about it, we give Thatbaby everything we eat, so the blog would pretty much be identical to the one I have right now. 

Every now and then, however, I stumble across something that takes our household by storm.  A dish that Thatbaby devours and then asks for more.  And then more again. 

Thatbaby had 3 bowls of this maftoul with kale and garbanzo.  Well, he had three bowls of maftoul and garbanzo.  He delicately removed each kale leaf and set it to the side. 

I didn't make this meal with Thatbaby in mind.  I made it because in trying to clear out my pantry a bit I found a box of Israeli couscous.  Not too many bloggers make use of Israeli couscous, but I'm lucky that some of my favorite bloggers do.  Like Cate.  I did think it would be a well received dish because of the garbanzo beans, which Thatbaby adores.  Along with beans of any kind.  He's a bean-o-phile.

I pass this on to you to try in your home, whether or not you have kids.  Thatboy and I didn't have thirds, but we certainly enjoyed it.  And it couldn't be easier to make.  An easy dish that even a toddler loves is something that every household should have on rotation.

Maftoul with Kale and Garbanzos (From Cate's World Kitchen)

2 tbsp olive oil, divided
1/2 large onion, diced
1 cup maftoul
1 1/2 cups water
1/2 tsp cinnamon
salt
pepper
4 cloves garlic, thinly sliced
1 bunch tuscan kale, thick ribs removed, torn into strips
1 can garbanzos, rinsed and drained
1/4 cup water

1. Heat 1 tbsp olive oil in a medium saucepan. Add the onion and cook, stirring, until translucent, about 5 minutes.
2. Add the couscous, water, cinnamon, and a pinch each of salt and pepper, cover, and simmer for 15 minutes or until the water is all absorbed and the maftoul is soft.
3. While that’s simmering, heat the other tablespoon of oil in a wide skillet. Add the garlic and cook for about a minute. 
4. Add the kale and 1/4 cup water, and cook over medium-high until the kale is tender. 
5. Stir in the garbanzos to heat through. Season to taste with salt and pepper.
6. To serve, spoon some maftoul into a dish then top with the kale mixture.

Colorful Chicken: Braised Chicken with Spinach and Tomatoes

 

I try and work in fruits, vegetables, grains, and proteins into our daily diet.  Sometimes I'm more successful than others.  Some days are heavier on veggies and lighter on fruit.  Other days we do more fruit than almost anything else.  I gave up long ago on trying to include all four in every meal, vegetables rarely make an appearance in our breakfasts.

This meal is fantastic in that it includes fruit (tomatoes), vegetable (spinach), grain (cornmeal) and protein (chicken).  Not only that, but it is also one of our more colorful dinner selections.  With red, yellow, green, and brown all making an appearance.  It's a rainbow of colors, a variety of food types, and a symphony of flavors in your mouth. 

I especially love the polenta, with it's cheesy goodness.  We do polenta quite a bit, and like almost every grain (grits, I'm looking at you) cheese makes it that much better.

 

 Braised Chicken with Spinach and Tomatoes

2 Tbsp olive oil, divided

4 cloves garlic, minced and divided

3 cups water

3/4 cup polenta

1/3 cup shredded gruyere cheese 

2 boneless, skinless, chicken breasts

1/4 cup chopped onion

2 cups chopped tomato

1 bunch of spinach

1 cup chicken broth

 

1. Heat 1 Tbsp olive oil in saucepan.  Add 1/2 the garlic and cook just into fragrant.  
2. Add the water and bring to a boil.  
3. Whisk in the polenta and continue until thick and pulls away from the sides of the pan. 
4. Whisk in the cheese.
5. In a separate pan, heat the remaining olive oil.  Pound chicken flat and season with salt and pepper.
6. Cook chicken until browned on both sides.
7. Add onion and remaining garlic and cook until onion is translucent. 
8. Add tomatoes and cook for 2 minutes.
9. Add spinach and cook until wilted.
10. Add chicken broth and bring to a boil.  Lower to a simmer and cook 5-10 minutes, until chicken is cooked through.
11. Serve chicken over polenta.

An Ode to Quinoa: Southwestern Quinoa Casserole

 On Saturday, Thatbaby and I made "Oobleck" a cornstarch and water mixture that is both a solid and a liquid.  Quinoa is food's version of Oobleck.   It's a seed that seems to be both a protein and a grain.  In a way it's really all three.

Because it's grainlike, it works as a fantastic substitute for couscous, rice, or the like, but it's a seed, so you can feel so much better about eating it.  Add the fact that it carries a hefty amount of protein makes it almost the perfect food.

We do our fair amount of quinoa eating here.  I feel like it factors into at least one lunch or dinner during the week.  I tend to make a large portion over the weekend to use for lunches or dinners.

When I saw this recipe, I knew it would be a great use for quinoa.  We don't usually do baked quinoa, but there's no reason why not to, and the rest of the ingredients are those that we're big fans of.

Southwestern Quinoa Casserole (From Muses and Meringues)

• 1 1/2 cups cooked quinoa

• 1/2 can black beans, drained and rinsed

• 1 1/2 cups frozen corn
• 1/2 red pepper, chopped

• 2 cooked chicken breasts, diced
• 1 1/2 Tbsp taco seasoning
• 2 Tbsp water
• 1 tomato, chopped
• 1 1/2 cups of shredded monterey jack
• 1 cup panko bread crumbs
• 2 tsp cold butter, cut into small pieces

1. Preheat oven to 375. Spray a baking dish with cooking spray.  Mix together all ingredients but the panko and butter in a large bowl.
2. Pour into the baking dish and sprinkle with panko.
3. Dot butter evenly over the panko and bake for 45 minutes.  

Stop to smell the flowers: Turkey Lasagna

One of our favorite springtime rituals is a trip to The Flower Fields. This is the first year we've been able to bring Thatbaby with us and we were sure he would enjoy it.

We were right.

I'm not quite sure he was as enthralled by the beauty of the rows upon rows of colorful blooms, but he sure liked crawling up the dirt hills to sit on.  And throwing the dirt.

He loved running up and down the rows of flowers.

He loved smelling the blooms.

And goofing around with his parents.

 

He enjoyed the sweet pea maze, even if we did get lost and he got tired and wanted to be carried.

So all in all, I would say it was a successful trip for all involved.

I love going to The Flower Fields and I know Thatboy feels the same way.  I'm hoping our love has already started to be instilled in Thatbaby, but I guess only time will tell.  Flowers are interesting in that they're so beautiful, but temporal.  The ranunculus featured at the Fields are only there from March to May.  Being there reminds you to take the opportunity to appreciate the fleeting beauty all around us.

Food is similar to flowers.  Because when you make something, you put your time and love into the dish, and its beauty is also gone shortly after.  Take this lasagna, layer upon layer, gone in a single meal. But really, can you blame anyone for devouring it?  Like flowers, you just need to enjoy it while you can, taking time to appreciate its beauty.

Turkey Lasagna

•  2 Tbsp olive oil
• 1 bunch spinach
• 1 lb ground turkey
• 16 oz fresh ricotta
• 1 egg
• 8 oz fresh mozzarella, thinly sliced
• salt and pepper
• 2 cans diced tomatoes
• 1 package lasagna noodles

1. Preheat oven to 375.  Heat olive oil in saute pan over medium heat.  Add spinach and cook until wilted.  Remove from pan.
2. Brown turkey in same pan as the spinach.
3. Combine the egg, ricotta cheese, 1/4 of the mozzarella, salt and pepper in a bowl.
4. Pour the juice from one of the cans of tomatoes in the bottom of an 8x8 baking dish.
5. Place one layer of noodles over the tomato juice.
6. Spread half the cheese mixture over the noodle.  
7. Add half the turkey and spinach over the cheese.
8. Add one of the cans of tomatoes and half of the remaining mozzarella.
9. Add another layer of noodles, cheese, turkey spinach, tomatoes and mozzarella.
10. Cover and cook for 45 minutes.
11. Remove foil and cook another 10 minutes.

Mommy Mondays: 18 months

Weight: 26lbs 9oz (+ 19 lbs, 2 oz)

Height: 32" (+ 12")
Head: 19" (+ 5.65")

Sleep: Still fabulous sleeping going on - with the exception of Easter weekend.  His schedule was totally thrown at the inlaws making for too short naps, and great difficulty getting him to sleep.

Eating: That baby got some Easter goodies this year.  I stuck some fruit snacks in a couple of his Easter eggs and he went nuts.  I put them in 2 of the six, and he quickly opened all to see which contained the special treats.  He also has started pointing to his mouth and saying "ow" when he's hungry.

Best Moment: Sleep is such an important part of raising a small child, that the best moment of this month was when Thatbaby slept through both movies at the drive in. It's nice having him on a reliable schedule, although it feels a little heartless to say the best moment with my child was when he was sleeping!

Monthly Wisdom: Maybe I should just entitle the post "Sleep" because my monthly wisdom reflects this.  Thatbaby has been sleeping pretty consistently through the night since 14 months, so I feel a little safe saying this now. I have been told on more than one occasion "just you wait" when I mentioned we weren't sleep training.  I was told that "Cry it out" is inevitable, we'd get there eventually.  I'd even been told I was doing a disservice to my child who would never learn to sleep if I didn't "train him."  Even Thatboy, spurred by well meaning coworkers, told me that Thatbaby would never sleep through the night unless we let him cry when he awoke.  But I stuck to my guns, and was rewarded with a child that typically sleeps fantastically.  No fighting naps, and bedtimes are pretty easy 99% of the time. My thoughts on sleep training is that it is never necessary for the child, they will get there eventually.  Sleep training is more for the parents' benefits, and can certainly be necessary in that respect - because every parent has their breaking point with how much "lack of sleep" they can take.  But if you're concerned your child will never learn to fall and stay asleep on their own  - fear not.  They will.  Just maybe not as quickly as you would like!

Goals for the Upcoming Month:
- Still the babysitter. One day... one day.

- First amusement park trip!

- Transition to the toddler room at daycare

Things Thatbaby is doing:
-  More new words!  His vocabulary continues to grow.  And now he requests songs and sings along with certain parts of them.  He entertained us for a while one morning when he kept asking to hear "New York State of Mind" and singing the very last "miiiiiiiiiiind."

-  Spinning.  He loves to be dizzy and spin around and around until he falls down.
- 2 new teeth, we've got 13!
- No!  He now says "no" fairly often, but in a soft, drawn out way which is adorable.

- He knows so many of his body parts, including "hair" and "belly button."  

- He climbs into his carseat all by himself.

- He is obsessed with shoes.  We've had to buy him several new pair because he's wearing them out, and everytime he gets a new pair of shoes he insists on taking off the ones he's wearing and putting the new pair on, and wearing them as much as he can.

- He now insists on going up and down stairs himself (or at least holding my hand.)

- He is desperate to drink from a regular cup, but usually ends up pouring the whole thing on himself.
- Thatbaby loves racing!  He crouches down and makes an "eeeeeeeee" sound, waiting for you to say "ready, set, go" and then he takes off!

Hot Chocolate Race Recap: Cream of Tomato Soup

One of the things that happen when you run races is that you get a lot of emails about OTHER races.  Which is how I found out about the Hot Chocolate 15k back in November. 

The race sounded like something Thatmom would love, since she is a serious chocoholic.  I can't think of anything that would inspire her to run more than chocolate. Thinking that Thatmom would run it with me, I signed up for the 5k, but with everything going on, she wasn't able to join me.

Of course, the morning of the race fell on the heels of a busy busy work week.  I was so run down and sick by the weekend, that when my alarm went off Sunday morning, I contemplated just covering my head with my blanket.  I hate running sick.

But the show must go on.  So I roused myself and got dressed, roused Thatboy and he got dressed, and we bundled up Thatbaby in a blanket and he slept all the way to the race, waking just in time for me to give him a quick kiss goodbye before heading to my corral.

I felt SO SLOW as I ran this race.  I figured I was logging 12 minute miles.  I mean, I felt good, I enjoyed the run itself, I just didn't feel like I was putting a lot of effort into it.  The crowd enthusiasm was great and the music on the course was fun.  But I apparently was running faster than I thought, because Thatboy totally missed me finishing!  I texted him after, since he usually meets me on the other side of the finish line and he was still waiting for me to cross.  Turns out my "12 minute miles" were closer to "10 minute miles."  Not too much slower than my typical race pace.

Instead of a typical medal, we were given finisher mugs, holding hot chocolate, fondue, and dippers like wafer cookies, bananas, pretzels, and rice krispie treats.

Thatbaby was wide awake and ready to help me with my prize.  With a number of dance breaks as he boogied to the music.

We came home and Thatboy took a nap.  I know, totally backwards right?  But he was under the weather too.  Thatbaby and I ran some errands, then we came home and napped. It was that kind of day when everyone has a touch of the sick.  To which soup is the best  cure.  And one of my old fallbacks isn't the typical chicken noodle. 

Growing up, when I didn't feel good, I wanted tomato soup.  Tomatoes have both vitamin C and beta carotene, which both make me feel like I'm eating something that will boost my health.  Even if it does have cream in it.  Thatboy doesn't have the same desire for tomato soup when he's sick, but he loves the soup at Nordstrom's Cafe, so he didn't take a lot of persuading.  This soup is perfectly creamy and tomatoey. Roasting the tomatoes in the oven adds to both the sweetness and the flavor and makes for a richer feeling soup. 

 

Cream of Tomato Soup

2 cans of whole tomatoes

1 1/2 Tbsp brown sugar

4 Tbsp butter

4 shallots, minced

1 Tbsp tomato paste

1/4 tsp ground allspice

2 Tbsp flour 

1 3/4 cups chicken broth

1/2 cup heavy cream

2 Tbsp brandy

salt

cayenne pepper

 

1.  Heat oven to 450.  Line a baking sheet with foil and spread tomatoes in single layer (reserve the tomato juice for later).  Sprinkle evenly with brown sugar.  Bake for about 30 minutes.  Cool slightly, then peel off of foil, and set aside.

2.  Melt  butter over medium heat in a saucepan.  Add shallots, tomato paste and allspice.  Reduce heat to low, cover, and cook stirring occasionally until shallots are softened, 7 to 10 minutes.
  Add flour and cook, stirring constantly until thoroughly combined, about 30 seconds.  Whisking constantly, gradually add broth; stir in reserved tomato juice and roasted tomatoes.  Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors about 10 minutes. 

3.  Strain mixture into medium bowl, rinse out saucepan.  Transfer tomatoes and solids in strainer to blender, add 1 cup strained liquid and puree until smooth.  Place everything back into saucepan, add cream, and heat over low until hot, about 3 minutes.  (I just used my immersion blender and blended everything in the pan).  Off heat, stir in brandy, season to taste with salt & cayenne (didn't use either) and serve.  Preferably with little goldfish crackers.

A Very Long Day: Thai Red Curry Roasted Vegetables Over Quinoa

Last month we had scheduled a day for a new kitchen floor to be installed.  Ours was a bit of a mess.  We planned the whole day outside of the house, with Thatdog, only to come home and discover the workmen had never shown up. 

So we had to reschedule another full day out of the home. We split up at first.  Thatboy took Thatdog to pick up his surfboard that was being repaired, I took Thatbaby to the supermarket.  We met up and headed to lunch, then a 3 mile walk, then a day of Easter fun at the local stores.  But it still wasn't time to go home yet.  So we headed to a park for Thatbaby and Thatdog to run around. 

Thatdog even made a new BFF.

After the park we were all exhausted, but still floorless.  So we had to head out to dinner.  Ordinarily I don't mind a night out, but this night all I wanted was to curl up on the couch at home.  My own home.  With a bowl of this family's new favorite comfort food.  I know most people don't consider vegetables over quinoa to be a comfort food, but you haven't had this.   In fact, this dish is so good, that when my Thatboy first saw me making it he sighed "Vegetarian again?"  and after he ate it, he told me we could have vegetarian meals every night of the week if they taste like this.  And it contains BRUSSELS SPROUTS people.  BRUSSELS SPROUTS.  If that doesn't recommend this dish as your new "curl up on the couch" dish I don't know what will.

Thai Red Curry Roasted Vegetables Over Quinoa (From Sarah's Cucina Bella)

1 lb Brussels sprouts, trimmed and quartered
1 small red onion, thinly sliced
8 oz sliced cremini mushrooms
2 tbsp extra virgin olive oil
Salt and pepper, to taste
Thai Red Curry Sauce, to taste
1 cup quinoa, prepared

1. Preheat oven to 400. Combine the Brussels sprouts, red onions and mushrooms on a nonstick baking sheet. 
2. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 25-30 minutes, until golden, stirring once or twice.
3. Toss the vegetables with the Thai Red Curry sauce.
4. Serve immediately over quinoa.
   

Date Night: Portabello Mushrooms with Polenta

So if you read my monthly updates, you probably are well aware that we are complete slackers in the "find a babysitter" department.  But a couple of weeks ago, we found a way to enjoy a date night, even without having a babysitter!  And without having to pay for childcare, this also became one of the cheapest dates we will ever go on.

What is this magical date locale?  Why the local drive-in!

Thatboy had never been to a drive-in before, and I hadn't been since high school.  But there's no time like the present, right?  We did a quick and easy dinner at home, made some popcorn, bundled Thatbaby up in his pajamas, and headed out.

Thatbaby fell asleep before we even arrived at the theater.  And he stayed that way through both of the movies, and the way home, and until the next morning.

We paid $16 and got to see Oz the Great and Powerful and Jack the Giant Slayer.  We ate popcorn with parmesan and truffle salt.  We drank some wine during the first movie.  We enjoyed some time, just the two of us - even though there were 3 in the car.  It was some of the most fun we've had in a very long time and I can't wait to do it again!

The key ingredient in this is a meal that doesn't take too long to make so we can head out to the movies.  Like these mushrooms with polenta.  While the mushrooms roasted, I threw together the polenta, sauteed the greens, and popped the popcorn.  Which means, within half an hour after getting home, we were eating.

Even though this meal also is vegetarian and featured mushrooms, Thatboy told me it as delicious and I could make meals like this anytime I wanted.  Meaty portobellos are a crowd pleaser just about everywhere.

Portabello Mushrooms with Polenta

2 portobello mushrooms, cut into eighths

2 Tbsp olive oil

2 cloves garlic, divided, minced

4 1/2 cups water

1 1/2 tsp salt

1 tsp pepper

3/4 cup polenta

2 Tbsp butter

1 cup cheddar cheese, grated

1 bunch swiss chard, chopped

1 bunch of spinach, chopped

1. Preheat oven to 400.  Place mushroom eighths on a baking sheet and drizzle with a tablespoon of olive oil, 1 garlic clove and some salt and pepper to taste.  Roast for 25 minutes.
2. Bring the water, salt, and pepper to boil.  Whisk in polenta and lower heat to a simmer.  Cook until polenta thickens and pulls from the sides of the pan.
3. Stir in the butter and cheese.
4.  Heat the remaining oil in a skillet.  And the remaining garlic clove and saute just until fragrant.  Add the chard and spinach and saute for 5 minutes, until the chard is tender.  
5. Stir the mushroom into the chard and spinach and cook until heated through.  Serve the mushroom/green mixture over the polenta.

How I Spent My Easter Vacation: Radish Pizza

We had a whirlwind Easter weekend which dropped me right off into a crazy week.  So before too much time passes and this becomes totally dated - Happy Belated Easter everyone!

Saturday morning, bright and shiny, we headed up to The Inlaws.  With only one minor delay when a fuel truck broke down behind our plane, so we couldn't back up and take off.  Know what's more fun than flying with an 18 month old? Being stuck on a plane not flying with an 18 month old.

As soon as we got in, Thatboy pulled us right into the Easter festivities with some Easter-Egg-Making.

Thatbaby loved spending time with his cousins.  He loves them so much and wants to do everything they do.

He was less impressed with some of the new friends we introduced him to.  I'm not sure how many of you read The Honest Toddler, but if you do you'll recognize that toddlers are not a fan of babies that might steal their parents' attention.  Thatbaby is living proof of this.

Thatbaby did discover he is a fan of Easter Egg Hunts.  He was the only participant this year since Thatniece and Thatnephew are too old, and the littler guests were too young.  So he had free range to gather as many eggs as he could.  And gather he did!

The smartest part of the trip was that this time we stayed at a hotel instead of with one of the inlaws.  And it was AWESOME.  Our room overlooked a river filled with koi.  Thatbaby was enthralled and spent as much time as he could outside watching the fish.  In fact, I was able to get him dressed in the morning by telling him he needed to put on clothes if he wanted to go out and see the fish.

 

Because we had our own space, we were able to set up a mini egg hunt for him on Sunday morning.  A trail of eggs that led to his Easter Basket. 

Which was filled with all sorts of goodies that he loved.

Sunday night we were back on a plane, heading home - after another delay, and Monday morning I was right back at work.

Tonight, however, marks the end of Passover.  Crazy week and it's only Tuesday!We always celebrate the return to normal eating with a pizza party.  This year we headed to our favorite pizza spot for pizza and popcorn.  But for you, I'll share one of our at home pizza recipes.  It's perfect for spring, or at least I think so, equating radishes and their spicy bite with spring vegetables. 

Radish Pizza

Pizza Dough

White Truffle Oil

1/2 lb radishes, thinly sliced

salt and pepper

1/2 cup parmesan, grated

1. Preheat oven to 475. Roll out dough into a thin circle. 
2. Brush the dough with white truffle oil.
3. Place the radish slices evenly on the pizza.
4. Salt and pepper to taste, then sprinkle the parmesan cheese over the entire pizza.  Bake for 10 minutes, or until cheese is golden.