Crave Wednesday: Open Faced Pimento Cheese BLTs

One Monday Thatbaby's daycare provider and I were trading weekend stories.  She told us about this great botanical garden she had been to with her grandkids, a park she thought Thatbaby would love.  Of course we had to check it out. 

The garden is divided into 15 different "themes" or areas.  The prehistoric garden features dinosaur sculptures and one of the world's oldest trees.

The Pan-Asian garden features bamboo, and a gazebo with hanging cranes.

And the Mediterranean garden features a rose covered gazebo, pond, culinary and medicinal herb gardens, and the Mouth of Truth.

Roman Holiday anyone?

We also spent a lot of time in the Children's Garden.  They have a "sensory garden" there, and while the kids weren't impressed, Thatboy and I couldn't get enough of the cotton plants!

The boys were more interested in crawling through the giant tunnel.

But what really won them over was the musical portion of the garden.

We didn't get to every part of the garden.  Which means there will definitely be another trip.  It is a great way to spend the afternoon, and since it's dog friendly, the whole family can enjoy it.  There were also little vistas and tables set all over the gardens, which makes picnicking a must.   Especially if you love picnicking as much as I do.


For this trip, I packed pimento cheese sandwiches.  If you're not from the south, this may be an unheard of concept.  They are impossible to find here in California.  It's a cheesy spread, and given the name, that's probably not a surprise.  Neither is the fact that the other main ingredient is pimento.  It's served either cold, egg-salad like, or warm, in an amazing grilled cheese.

This version is cold, over thick, juicy tomatoes, under thick, crispy bacon.  It has everything.

Open Faced Pimento Cheese BLTs (From Cooking Light)

1 cup reduced-fat shredded sharp cheddar cheese

1/3 cup grated fresh Parmesan cheese

2 Tbsp bottled diced pimentos, drained

1 Tbsp grated peeled shallots

2 Tbsp canola mayonnaise

1 tsp cider vinegar

4 slices sourdough bread, toasted

12 tomato slices

4 center cut bacon slices, cooked and halved

1 cup arugula

1. Combine cheese, pimentos, shallots, mayonnaise, vinegar and some ground black pepper in a large bowl.
2. Top each toast slice with 3 tomato slices.
3. Sprinkle tomato slices evenly with salt.
4. Spread 3 Tbsp cheese mixture over tomatoes.
5. Top each sandwich with 2 bacon halves and 1/4 cup arugula.

Mommy Mondays: What Is A Good Mom?

You guys, things are hard everywhere.  No one has it easy these days. 

Sometimes it's work.  Sometimes it's a relationship.  But if you have kids, often times the hard times are directly or indirectly caused by them.

This is not an indictment against children.  But for most of us, our lives are all consumed by them.  Whether we're worrying about them, or trying to manage other issues in addition to them, it's a constant presence.

And we are all far too hard on ourselves.    It's a cycle.

So I'm going to tell you something about being a mom.  It's not revolutionary.  It's not controversial.  It's simple, really.  But it's something that not enough of us know.  Or at least believe.

A good mom is not one who buys her children their every want.  Or takes frequent trips to Disneyland.  Or who reads their children educational material several times a day.  A good mom is not one who works.  Or one who stays home.  A good mom doesn't make homecooked meals.  Or cookies.  Or clothes.

I should rephrase that.  I don't mean to imply that if you do those things you're not a good mom, rather, that none of those things are required to constitute a good mom.

Too often we compare ourselves with the "mom next door" and that's not fair.  Life is hard enough as it is without having to live up to unrealistic expectations.   So if none of those things define a "good mom,"  what does?

My requirements are basic.  A good mom tries her best to provide her children with food, shelter, and clothes.    She makes them feel loved.    That's it.  Everything beyond that is gravy. 

So on those days where you can barely hold yourself together, let alone a household, remind yourself of that.  You don't need to be super mom.  You just need to be mom.

Sunday Runday: Fit Foodie 2016 and Race Discount!

A couple weeks ago I mentioned that my October was busy because some of my favorite races were going on in October.  Like the Fit Foodie 5k!

The Fit Foodie 5k is one of my all time favorite races ever.  Mostly because it's so much more than just a race.  Run by Cooking Light and Health Magazine, it's a weekend of amazing food, great fitness events, and an atmosphere that's unlike any other race I've participated in.   With the amount of giveaways, it's a race that really caters to runners.   This year there's an added emphasis on charity and giving, because it's always nice to be able to give back.

 

 The details:

This year the Fit Foodie Weekend is October 21-23. 

Friday, October 21, 2016 is the "Party With A Purpose."  This is the straight foodie portion of the weekend.  Celebrity chefs, Editors from Cooking Light and Health Magazine, and of course, yummy food. 

Saturday October 22, 2016 is the main event.  This is where the food and fitness meet.   First comes the race, along the Embarcadero in Downtown San Diego.  Which is currently my favorite race course.   Along the bay, a view of the water, weaving through gorgeous trees.  After the race is John Hancock's Vitality Village, with both food demos and fitness "classes."  And of course, row after row of vendors who are pressing you to take as much as you can carry.  

 Sunday October 23, 2016 is the Sweat Session, a high intensity cardio sweat session.  But don't worry, it's geared toward all levels.  Heck, I even did it when I was pregnant with Thatbaby!


And I'm super excited about what's new this year!
* In addition to a 5k, this year the event is also offering a 10k!  Which means a longer beautiful run.

* Friday night's "Party with a Purpose" is collecting a donation for Soles4Souls.  If you're like me, you have a stockpile of old, worn out running shoes.  This is the time to say your goodbye and donate them for a worthwhile cause.

* Speaking of charity, this year the race is offering a "Fit Foodie Premium" package.  In addition to all the regular swag, this package includes a Fit Foodie tank, but more importantly, a $5 tax deductible donation to the Fit Foodie official charity,  The American Diabetes Association.

* This year's  elite athletes include “Boston Bill” Rogers, and Meb Keflezighi


Seriously, what's not to love about this race?  Which explains why I was so super excited to be invited once again this year to be an ambassador for the Fit Foodie Run.  Y'all remember what that means right?  It means you should stay tuned for an upcoming giveaway for a race entry.  It also means that I have a discount code for you to use if you don't want to wait for that.  Just sign up at fitfoodierun.com with the code PAVEDWGOODINTENTIONS for 10% off your entry for either the 5k or 10k.


Can't wait to see you there!

Almost Fall: Spiced Pumpkin Soup

So the problem with an October birthday is that the school cutoff here is September 1.  Which means Thatkid doesn't start kindergarten until next year, but almost all of his friends start this year.  We've been doing a lot of goodbyes, and he's been a little bummed.

One of his best buds turned 5 in July, but was in Germany at the time.  So when he returned home, he had his buddies over to celebrate.  It was kind of a last hurrah for Thatkid before the big division.  When we arrived at the party, we barely saw him as he tore around the house and yard with his friends.

We caught up with him again during game time - an egg race!  The little boys were so slow and careful as they balanced their eggs.

The big boys were a little faster and more reckless.

Thatkid is definitely going to miss his friends, but he is enjoying being one of the "big kids" at preschool.  And it's not like we won't see these friends anymore.  The nice thing about living nearby is that we can still get together to play.

And of course, there's still the next generation to look forward to!

The nice thing about an October birthday is that it's in October, which is my favorite month.  It's already filled to the brim with activities.  And of course there's October foods - chili and cider and PUMPKIN!

Well, there's no sense in waiting until October, let's get this party started now!  I've got pumpkin beer in the fridge and pumpkin soup on the stove.  It's time.  This soup doesn't rely on the typical cinnamon and nutmeg, although they're in there.  But the addition of cumin, coriander, and mustard give it a warmth and depth that is a far cry from your pumpkin pie.

Spiced Pumpkin Soup

1 small pumpkin, peeled, deseeded and cut into cubes

2 small onions, peeled and chopped

2 garlic cloves, crushed

2 Tbsp butter

1 sprig thyme

4 tomatoes, skinned and chopped

1 Tbsp tomato puree

5 cups chicken broth

nutmeg

3 Tbsp butter

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1 tsp white mustard seeds

cinnamon stick

1. Put the pumpkin, onion, garlic, butter and thyme in a saucepan over low heat.  Cover and sweat for 10 minutes. 
2. Heat the coriander and cumin and crush.
3. Melt butter in a small saucepan and when foaming, add the crushed spices, mustard seeds, cinnamon and some black pepper.  Stir until the mustard seeds start to pop.
4. Remove the cinnamon and quickly pour over the soup.  
5. Mix in the spiced butter and serve.

Crave Wednesday: Nuevo Cubano

I'm not going to lie, I was definitely ready to come home from Yosemite.  Not because Yosemite isn't wonderful and beautiful, because it is.

But "vacationing" is hard enough with 2 little guys.  Add in a bunch of inlaws and well, a week can seem like a year.

I was also looking forward to spending some time with just my guys, who I completely adore.  And without worry of every parenting move being scrutinized.   We decided to head home via the Eastern exit of the park.  Which meant a brief stop in Tolumne for burgers and ice cream!

The Tioga Pass is at the whim of the weather.  Which means it is often closed through the winter and into the spring.  But when it's open, during the summer, it provides a breathtaking scenic trip back home.  Traveling along the Sierra Nevada mountain range, dotted with lakes and cute little towns. 

We stopped in Lone Pine for the night.  If you look at the top left of the above picture you can see smoke - the result of a massive fire on the other side of the mountain.    The next day we were home!

Thatboy and I did something very smart at the end of this trip.  We took off another day from work, and sent the boys in to school/daycare.  That meant that when we got home we weren't scurrying to get ready for work, unpack, clean the house, and get groceries.  Instead, we had a child free day to do all of that at our leisure.  We even snuck in a movie. 

And I could get a little fancy with our weekday lunch, because we had the time.  I have fond memories of the day when I used to cook right before we ate, instead of prepping everything ahead of time.  Although I'm not really sure you can call making a sandwich cooking.  Does it count if it's heated on the stove?

There are certain sandwiches which I will always order when I see them on a menu.  At the top of that list is the Cubano, or Cuban sandwich.  The traditional Cubano has ham, cheese, and pickles, on a toasted roll.  It's heaven.   This pickle-free version is equally as enticing.  Not as salty as the original, it adds some sweetness with sliced mango, and some spice with a bean spread.   Something about it feels very grown up to me, which is probably why I saved it for a day alone with the other grown up in my life.  No kids allowed!

Nuevo Cubano (From Cooking Light)

2 whole wheat submarine rolls, cut in half lengthwise

1/4 cup chopped cilantro

juice of 1 lime

1/4 tsp chili powder

2 garlic cloves, minced

1 can no-salt-added black beans, rinsed and drained

4 oz thinly sliced reduced-sodium ham

1 peeled mango, thinly sliced

3 oz thinly sliced provolne cheese

 1 tsp olive oil

1.  Hollow out the top and bottom of the bread halves.  Combine the cilantro, lime juice, chili powder, garlic, and black beans in a food processor until almost smooth.
2. Spread bean mixture evenly on bottom halves of the bread.
3. Layer ham, mango, and provolone on top halves of the bread.
4. Heat 1 tsp olive oil in a large skillet over medium heat for 5 minutes.  Add sandwiches to pan.
5. Place a cast iron or other heavy skillet on top of sandwiches and press gently.  Cook 2 to 3 minutes on each side, or until the sandwiches are golden brown.

Mommy Mondays: 15 months

Weight: 23lbs (+14bs 12oz) (leftover from 12 months)
Height: 34 inches (+12.5 inches) (leftover from 12 months)
Head: 18.4 inches (leftover from 12 months)

Sleep: Right now, the idea of getting multiple hours of sleep in a row seems like one of those fairy tales that aren't based on reality.  Of course I know they exist, because we used to be there, but a long long time ago.  There's been less screaming this month, but fairly frequent wakeups.  The good news is we kind of found the culprit - 3 molars in the span of a week.  Poor kid.  I can't wait till he's done teething.

Eating:  He must be going through a growth spurt, because Thatbaby cannot get enough food. I'm terrified for the teenager years.  He has scaled down on the breastfeeding.  Currently he nurse in the morning, before bed, and several times at night.  But he will happily forgo the morning session if I'm not home or Thatkid gets to his room before me.

Best Moment: I was just telling Thatboy this morning that Thatkid has always been a phenomenal cuddler, but Thatbaby takes it to a new level.  My favorite moments this month are the ones where he wraps his arms around my neck like he never wants to let me go.  He's a little needy this month, so often these hugs come at times I'd rather not be engulfed by children, but they're so good, I can't help but just melt into them.

Monthly Wisdom: I'm too tired to come up with something pithy and brilliant.  I guess my monthly wisdom is you can survive on far less sleep than you ever thought possible ;-)  In all honesty, my monthly wisdom is to stop comparing.  No one else's experiences take away from your own.  Anyone else can be tired, stressed, busy even if you are tired, stressed and busy.  It's not a contest.

Goals for the Upcoming Month:
- more sleep, for everyone


Things Thatbaby is doing:
- teething: 3 more teeth for a total of 9 teeth!
- he can now climb to the top of our play structure in the backyard
- swinging! He grabs on to bars and swings.
- words: He seems to have developed his own language.  He kind of says mama and dada, but more often we can tell what he's saying despite the fact it's not English.  "Deeeessh" is "shoes" and "dee dee" is "tweet tweet" (bird).  He has a word for doggy, and :"where is...?"
- He signs please regularly, either the accurate way, or by placing his little hands under his chin.

Sunday Runday: All Running All The Time

How do you know you're a "real runner"?

Personally, I give a very broad definition.  If you lace up your shoes and head out on a fairly regular basis, you're a real runner.

It doesn't matter if you're fast or slow.  If you run 2 miles or 20.  If you race every weekend or have never crossed a finish line.


But I'm sure part of that is based on me.  Because I'm not a marathoner.  I'm not running sub 2 hour halfs.  And my running is relegated to, well running.

I know so many other runners that eat, breathe, sleep running.  They read running books.  They listen to running podcasts.  They watch movies about running. 

I don't. 

Which makes me wonder, and is probably the impetus of the post - a type of reaffirmation that I'm still a "real runner." 

But I also think that motivation plays a part in this.  For me, running is therapy.  A form of stress relief.  It is, in itself, my form of escape.  It doesn't matter if I'm good or bad, because that doesn't impact what I get out of it.   And I don't get that same self-feedback from books, podcasts, or movies.  Each of them just serves as another method of escape. 

Do you consider yourself a "real runner"?
What's your motivation in running?
Do you pursue running related media?

The Littlest Ranger: Carrot Soup with Chermoula

When we're with the inlaws, we rarely do things that are kid-friendly. Which is hard on my high-energy kids.  For instance, the only thing planned for the Yosemite trip was a grueling 14 mile hike, that my family certainly wasn't going to be joining in on.

So I started looking into things that we could sneak in during our trip that would entertain my youngsters.  The first thing I saw was a special Ranger-led campfire session.

A shuttle and short hike later and we were there!

The theme of the session was "campfires" and Thatkid learned all about the three elements that you need for a fire - fuel, heat, oxygen.

The kids learned about how fires can not only be harmful, but also helpful.  How they help to clear brush and debris so forests can grow.  As we wrapped up, the ranger asked if anyone had their Jr. Ranger sheets for her to sign.  I saw a bunch of the other kids bring up a sheet from the Yosemite guide, a guide I just happened to have with me.  I located the page and sent Thatkid up with the others.

It was the first step on his road to becoming a Jr. Ranger.  The sheet included a list of questions and activities for him to do, such as pick up trash on a hike, and ask a ranger who signed the Grant Act.  We spent the rest of the trip fulfilling his obligations.  When the sheet was complete, we made our way to the visitor center to turn in the form and get his Jr. Ranger badge.

What made it even more special was that he was sworn in by the very ranger who led the campfire session. 

She also gave us a couple other handouts to complete during the remainder of our trip, and so in addition to his Jr. Ranger badge, Thatkid also earned the Legacy Badge before we headed home.


One of the things I said to Thatboy during the trip is that I don't think trips should cater exclusively to the children.  We don't always do what they want to do.  Often they get dragged along, and that's okay.  But it's about balance.  The reason it's okay to drag them to things we want to do is because I also try to include things they want to do.  Which is not something I just do with kids.  When I plan vacations, I try to make sure there's something for every member of the trip. 

And I look for the same balance when I cook.  I don't cater to the kids.  Sometimes I serve meals that they are not interested in.  But I just as often make things I know they'll love.  Soup often falls in that boat.  Both the boys love soup.  And a carrot soup, with its creamy sweetness makes them very happy.   I added some chermoula to the top for the grownups.  Chermoula is a blend of herbs, spices, oil, and lemon juice.  Similar to a pesto, chimichurri, or gremolata,   It makes the soup a little less sweet, but I like the counterbalance.

Carrot Soup with Chermoula

2 Tbsp butter

 1/2 tsp ginger

1/4 tsp ground tumeric

1/2 tsp ground cumin, divided

1 onion, chopped

1 leek, white part only, chopped

8 carrots, chopped

1/4 tsp paprika

4 cups vegetable broth

2 cups cilantro

1 garlic clove, minced

1/4 tsp ground coriander

1/3 cup olive oil

Juice of 1/4 lemon

1.  Heat the butter in a large saucepan over medium high heat.  Add the ginger, tumeric, and 1/4 tsp cumin and sweat for 1-2 minutes.
2. Add the onion, leek, and carrots and sweat for 5 minutes.
3. Stir in the paprika and then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.  Let cool and then puree with a blender until smooth.  Reheat and season to taste.
4. Put the cilantro, garlic, coriander, remaining cumin, olive oil, and lemon juice in a blender and blend into a smooth paste.
5. Ladle the soup into individual bowls, spooning a tablespoon of chermoula over each portion.

Crave Wednesday: Heirloom Tomato, Arugula, and Bacon Sandwiches

Coming from San Diego, we always enter Yosemite through the South entrance.  Which happens to afford the most beautiful view in the park.  "Tunnel view,"  so called because it opens up after you exit the tunnel into the valley, has an unparalleled view of the meadows, woods, and mountains, including Half-dome, the unofficial mascot of the park.

Filling our mornings with the Sugar Pine railroad means it's usually naptime during the drive into the park.  Last visit, Thatkid slept right through Tunnel view, even when we stopped and took pictures.  This year I feared the same would happen, except Thatkid woke up just as we exited the tunnel, and Thatbaby woke up as soon as the car parked.

Thatkid has rediscovered his camera, and spent the trip memorializing it himself.

Our days in Yosemite were very similar, we'd wake and go to breakfast, then head out for the morning for a hike.

Then we'd grab lunch, head back to the room for nap, and spend the afternoons at the pool before getting ready for dinner.

Thatboy and I joked on our first day that you can't be picky about food when you're camping.  And then we continued to complain to each other about food the entire trip.  We're spoiled.  At least we know it right?  Admitting it is half the battle!  Normally when we camp I plan meals, so we eat fairly well.  And when we go hiking at home, I make incredible sandwiches to bring with us.

Thatboy isn't a huge fan of tomatoes, the one exception is heirloom tomatoes, which he loves.  So if I'm making sandwiches, I always have to make sure we have heirlooms lying about.  The lucky thing about it being the end of summer is that heirloom tomatoes are plentiful and cheap.  And amazingly delicious.  Enough so that they can easily become the star of a sandwich - like this BLT I packed for our lunches last week.  I know, it's cheating because the closest we came to hiking last week was the hike from our cars to our offices, but like I said, we eat much better at home than we did in Yosemite.

Heirloom Tomato, Arugula, and Bacon Sandwiches (From Cooking Light)

2 Tbsp light mayonnaise

1 Tbsp minced shallots

2 tsps Dijon mustard

1/2 tsp minced fresh sage

8 slices sourdough bread, toasted

3 medium heirloom tomatoes, each cut into 4 slices

8 center-cut bacon slices, cooked

1 cup arugula

1. Combine mayonnaise, shallots, mustard, and sage in a bowl.
2. Spread mayonnaise mixture on each toast slice.
3. Top four the toast slices with 3 tomato slices, 2 bacon slices, and 1/4 cup of arugula.
4. Top with remaining 4 toast slices.

Mommy Mondays: Mini Me

Years ago, during the local Grape Day Festival, Thatboy got Thatkid a tie-dyed shirt.  Which Thatkid wore to death and loved and eventually outgrew.  The next year we returned to the festival to get him another, but the shirt vendor did not reappear.

We've been on the hunt for a tie-dye shirt ever since.  It's a funny thing because Thatkid likes tie-dye because it's so bright and colorful, the same reason Thatboy loves tie-dye shirts.  And always has. 

There are some personality traits that seem to be innately passed down.  Quirks and things that just stand out to you.  Like the other night when he told me he was afraid of the dark because he was afraid someone was going to break into the house and steal him.  Which is the same fear I had as a child!  But his love of color definitely comes from his father.

What's more, there's absolutely nothing cuter than the fact Thatkid wants to dress like his dad.  They own one matching shirt, and Thatkid makes sure he wears it whenever Thatboy pulls it out.

He also makes sure he has shorts the same color as Thatboy, so at least their shorts can match if their shirts don't.


This story culminates in our weekend find.  We headed to the US Sand Sculpture challenge and had managed to park right in front of a vendor who was selling tie-dye shirts.  Before you could say "The Grateful Who?"......

Thatboy asked if I thought it was silly that he and Thatkid got matching shirts.  I didn't and I don't.  It makes both of them so happy, and really, isn't that what it's all about?