Play Ball!: Individual Lime Sherbet Punch

One of my least favorite days of baseball is the day when all the Pony League teams across San Diego go to the ballpark together.

Don't get me wrong, I love a good day at the ballpark as much as the next guy, but all those kids?  It's so overwhelming. 

Plus, it's a pretty long day as we have to get there hours early in order for the kids to line up, to march around the field before the game starts.  A march in which you inevitably can't even see your kids, because they don't bring them where the parents are allowed to stand and watch.

So why do we go every year?

Because look how happy it makes my kid:

He just loves it.  He loves going on the field.  He loves watching the game with his friends.  He loves every minute.

The good parts?  Every year Pony League day seems to coincide with Military Appreciation Day, so we get to see some really cool preshow stuff.  This is the second year in a row that we've had Navy Seals parachute into the stadium.

Thatbaby was also very into cheering - whenever the bigger boys cheered.

One of the best parts of Petco Park is how kid friendly it is.  The last couple of innings we brought the kids over to "Park at the Park" and let them run around a bit until the end of the game.

I always take advantage of the fun drinks while we're there.  One of our local breweries opened up a distillery and they always have a presence there with a bunch of fun themed drinks.  Since this game we were playing the Giants, I got my hands around the "Giant Crusher."

I am all about fun drinks for the summer, even better when I can make something easily translated from alcoholic to non-alcoholic, depending on the occasion.   The idea of an individual ice cream punch was mine - because sometimes you don't want to make a huge thing of punch, you just want something for you to enjoy.  The flavor was picked by Thatkid, who wanted something green and REALLY limey.  We talked about using lime sherbet and strawberry lemonade, or watermelon cooler, but in the end, his vote for "lime, lime, and more lime" won out.

And the best part of the drink is that to "adultify" it, all you need to do is add a shot (or two) of gin.  It then becomes a really fun take on the classic lime rickey.

Individual Lime Sherbet Punch

1 cup lime sherbet, softened

1 1/2 cups limeaid

2 cups lemon-lime soda

*optional - gin

1.  Place 1 scoop of sherbet into 4 glasses.
2.  Top sherbet with 3/4 cup of limeaid per glass.
3. Add 1/2 cup of lemon lime soda to each glass.
4. If you wish to make this a grown up drink, add a shot of gin to each glass.

Crave Wednesday: Peanuts and Popcorn Brownie Sundaes

Baseball season is just about over - we only have to get through one more week...ish.  Depending on how this post-season tournament goes (and I don't think it's going to go well.  This has been a frustrating year which continued to the annual Pony League Day at the ballpark.

In years past, Thatkid has loved going to Pony League Day.  The teams got to parade around the field before the game started, which was really unique to this particular day.  Except this year, after we had all purchased our tickets, they announced they would no longer be doing the parade.  Instead, the kids would get to run the bases after the game - an activity done every Sunday home game.

Instead of recognition and fanfare, the boys just headed to our seats to watch the game.

I'm not sure the boys ever watch the game when we go to these things, but they have a good time horsing around with each other.  And after, we watched them take to the field.  I caught Thatkid on the Jumbotron!

I didn't see Thatbaby running with his older brother, so I thought he had chickened out, only to look up and see him running toward third base!

I think this may be our last year at Pony League Day.  It's always the same weekend as other plans we have to pass on, and without the parade there's no reason to go that day, as opposed to any other.  But we definitely will keep up the tradition of family baseball games.  It's a great experience, both boys love baseball, and of course they love the junk food they get at the park.  This year Thatkid wanted to bring Cracker Jack, because of the song.  Which I thought was cute enough to indulge.

And the leftovers make a great ice cream topping.  Back to the brownies under ice cream until I master them.  They make a regular ole Sundae into a Baseball Sundae.  But way more satisfying than our Baseball Sunday.

Peanuts and Popcorn Brownie Sundaes  (From Cooking Light)

1/2 cup sugar

2 Tbsp butter

1 tsp vanilla extract

1 egg

1/4 cup semisweet chocolate chips

1/4 cup milk

1 oz flour

1/2 cup unsweetened cocoa

1/4 tsp salt

2 1/4 cups reduced fat vanilla ice cream

1 cup fat free caramel sundae syrup

1 cup Cracker Jack

1. Preheat oven to 375.  Place sugar, butter, and vanilla in a large bowl of an electric mixer.  Beat at medium speed for 2 minutes.
2. Add eggs, beat 2 more minutes.
3. Place chocolate chips in a small microwave-safe bowl and microwave at 20 second intervals until completely melted, stirring after each interval. Add chocolate to sugar mixture and beat until combined.
4. Stir in milk.
5. Combine flour, cocoa, and salt; add to sugar mixture, stirring just until blended.
6. Scrape batter into an 8-inch baking dish coated with cooking spray.  Bake for 18 minutes or until completely set.  Coll to room temperature in pan on a wire rack.  Cut brownies into 9 squares.
7. Place 1 brownie on each of 9 plates, top each brownie with 1/4 cup ice cream and 1 1/2 Tbsp caramel syrup.  Sprinkle chopped Cracker Jack evenly over sundaes. 

Crave Wednesday: Prosciutto, Fresh Fig, and Manchego Sandwiches

The highlight of Thatkid's baseball season is Pony League day at Petco Park.  It's a day when all the Pony League teams across San Diego get to come to the ball field and parade around it before watching a baseball game.

Thatkid met up with his best friends and team mates outside the park.

Due to a series of unfortunate events, which you can read all about if you follow me on Twitter, we didn't actually get to see the parade of players.  Luckily Thatboy hobbled along beside them and texted me the following pictures.

We met up with them at our seats, which were right behind first base.  Thatkid used this as an opportunity to share the special snack he had brought for his friends.  He had originally wanted to bring cracker jacks, but got distracted by the neon orange-ness of a bag of cheetos.

Eventually the boys all settled into their seats, ready for the game to begin.

In addition to being Pony League day at the park, it was also Military Appreciation Day.  In honor of the honor, the US Navy Parachute Team entered the stadium from above.

After the first inning, Thatkid couldn't wait any longer for his special treat.  The fun thing about ice cream and 5 year olds is that not only do they end up wearing most of it, you wear a lot of it too!

The game was fun and exciting.  It was the last of the Padres/Giants series and the Padres had won the first two games.  But the Giants won this one.  As soon as the Giants took the lead, Thatkid switched teams and loyalties and cheered loudly when they won.

After the game, Thatboy noticed a sign that mentioned that kids could run the bases, and he brought Thatkid down to the field to stand in line and wait his turn.

 

It was an experience that he won't soon forget, as he got to round the bases of a real ball field.

 

If baseball season doesn't herald the arrival of spring for you, then perhaps the produce does.  Bright sweet strawberries have hit the produce aisles of my supermarket.  And figs!  We have fresh figs!  This might be a California thing, but I'm not one to look a gift horse in the mouth.  (Speaking of - isn't that really a word of warning?  You're supposed to look a gift horse in the mouth to make sure it's not filled with Greek soldiers, right?)

Whatever the reason, I was quick to snatch them up.  I've been dying to try this sandwich, but fresh figs aren't available in the winter.  So it had to wait.  Really, when figs are available I put them on just about anything, from pizza to tarts. They have this unassuming nature that doesn't overpower like citrus.  Instead it just adds a sweetness, which pairs well with prosciutto, like melon without the juiciness.

With the prosciutto, manchego, and fig, this sandwich feels very "Spanish" to me.  Like something you'd eat on a spring day in Barcelona.

Prosciutto, Fresh Fig, and Manchego Sandwiches (From Cooking Light)

4 tsp Dijon mustard

8 slices Italian bread, toasted

1 cup arugula

2 oz thinly sliced prosciutto

2 oz Manchego cheese, shaved

8 fresh figs, cut into thin slices

2 Tbsp fig jam

1. Spread 1 tsp mustard over 4 of the bread slices.
2. Arrange 1/4 cup arugula over each bread slice.
3. Divide prosciutto evenly among bread slices.
4. Top evenly with cheese and fig slices.
5. Spread 1 1/2 tsps jam over each of the remaining 4 bread slices, and place on sandwiches jam side down.

Crave Wednesday: Mini Falafel Pocket Sandwich

 It's baseball season!  Well, it's actually been baseball season since January.  That's when practices started.  Which seems ridiculously early.  And part of the reason most of the practices have been called for inclement weather.

Thatkid is once again on the Dodgers.  But this year, the Dodgers are comprised mostly of his friends.  There are 3 other kids from his team last year, 1 of his old friends who wasn't on the team, and 1 of his new friends. 

 Also new this year is the graduation from the tee to the pitching machine.  Batting has never been Thatkid's strong suit, but now he really has to focus on hitting the ball.  And when he focuses, he does a great job!  The past 2 games he's gotten hits!

And while he may not be the next Hank Aaron, he definitely stands out on the field.  He's got his own signature move.  His slide.

Thatkid has practice during the week, and games every weekend.  Because our weekdays aren't full enough!  And now that daylight savings has started, we've been taking advantage of the light and spending longer at practice.  So baseball nights means I have to have dinner ready to go as soon as we get home.  Which means my love of sandwiches has become a need for sandwiches.  They're an easy dinner which is also filling since all that batting, running, and fielding leaves Thatkid pretty hungry.

This falafel sandwich is especially convenient because the falafel can be made ahead of time.  And while I prefer it warmed up, it definitely can be eaten cold. I can't speak to every child, but my boys love garlic yogurt sauce, the tahini added to this one didn't change that fact.

Mini Falafel Pocket Sandwich (From Cooking Light)

1/3 cup plain low-fat yogurt

2 Tbsp tahini

2 Tbsp cold water

juice of 1/2 lemon

1 1/3 cup boiling water

2/3 cup bulgar

2 garlic cloves

1/3 cup parsley

1/4 cup cilantro

3/4 tsp cumin

1 can chickpeas, rinsed and drained

1 egg white

3 Tbsp olive oil

2 whole wheat pitas, halved crosswise

1 cup chopped tomato

1/2 cup thinly sliced English cucumber

1/3 cup thinly sliced red onion

1.  Combine yogurt, tahini, cold water and lemon in a small bowl.  Season with salt and pepper to taste. Cover and chill.
2. Combine boiling water and bulgar in a small bowl.  Cover and let stand 25-30 minutes. Drain.
3.  Process garlic in food processor until minced.
4. Add bulgar, parsley, cilantro, cumin, chickpeas and egg white to food processor and process until smooth.  Divide mixture into 8 equal portions, shaping each into a patty.  Place patties on a baking sheet.  Cover and chill for 30 minutes.
5. Heat half of the oil in a large non-stick skillet over medium high heat.  Add 4 patties.  Cook 3 minutes on each side or until golden brown.  Repeat with remaining oil and patties.
6. Spread 1 Tbsp tahini-yogurt sauce inside each pita.  
7. Fill each pita half with 2 patties.
8. Divide tomato, cucumber, and red onion evely among pita halves.
9. Drizzle each with 1 Tbsp sauce.

End of the Season: Iced Almonda and Garlic Soup

It was a long couple months, but baseball season has come to an end.  I would be lying if I said that I was going to miss the two-games a week schedule, but I will miss watching Thatkid play with his friends.

This was our first experience with organized sports and I think it went really well. 

Not only did Thatkid improve though the season, but he also had a really good time.  He loved playing baseball.

His favorite position was "pitcher" which for t-ball means he stands on the pitcher's mound, and throws the ball to first base after it's hit.  Kid has quite an arm on him.

But he also had plenty of practice fielding, batting, running, and even being catcher.

It was also fun for him to be on the same team with some of his friends from school.  Although that also got them into trouble quite a bit. 

At the close of the season we had a big pizza party for the team.  Which was insane.  Kids are insane.  4 year olds are insane.  Put them in a pizza joint with games and cupcakes?  Well you're just asking for trouble.  But it's so nice to see them interacting in a non-baseball setting.

Saturday we attended the closing ceremonies.  And all the kids got a trophy.  I know there's a bunch of people who think the idea of a participation trophy is silly, but it was amazing to watch Thatkid's face light up.  He was so proud, and he kept saying things like "I can't believe I got my first trophy ever."  He carried it around with him for the rest of the day.

It's funny that the end of the season coincides with the beginning of summer, since baseball is such a summer sport.  In fact, the day of the closing ceremony was HOT!  I spent the whole time fighting with Thatbaby to keep his hat on. 

And warmer weather means colder soups.  Right?  Most cold soups fall into the realm of gazpacho, fruit soups, or yogurt soups.  This one relies on nuts.  We already know that nuts get very creamy when processed (hello peanut butter!) so the creaminess of this soup is no surprise.  But it's more than just a nut-soup, the kick of garlic keeps it fresh and interesting.  Paired with a chilled glass of white wine, this is the perfect soup for eating in the backyard and enjoying the longer nights.  And in my case, the longer nights without rushing to and from a baseball game!

Iced Almond and Garlic Soup

1 cup blanched almonds

3 slices white bread (stale if possible)

4 cloves garlic

4 Tbsp olive oil

4 cups ice water

2 Tbsp white wine vinegar

1. Put the almonds, bread, garlic, olive oil, and 2 cups of water in a food processor.
2. While the food processor is running, slowly add the remaining 2 cups of water.
3. Season with salt and vinegar.  Chill for 1 hour.

Padres and Pancakes: Pancakes with Pancetta and Maple SyrupP

Baseball has taken over our lives right now.  Thatkid has a baseball game twice a week, once during the week, and every Saturday.  He loves it.  He loves seeing his friends and he loves the game.  Earlier this week after work he and I were tossing the ball around in the back yard.  He told me we were professional baseball players.  I informed him that until someone started paying us, we couldn't really be considered professional.

Professional baseball is on his mind a lot this week, because he went to his first professional baseball game this past weekend.

Sunday was "Pony League Day" at Petco Park.  Which meant all the little league teams were invited to the field for a parade and a game.    Each team paraded around the field.

After we saw Thatkid, we headed up to the nosebleeds to our seats.

We were pretty high up, but we had an amazing view of the field.

Eventually the rest of the rugrats joined us.  There was a lot more horseplay and eating junk food than game-watching.  But Thatkid said it was the highlight of his weekend.

This weekend has more baseball, but also marks the beginning of Passover, so we've got a couple of seders on top.  Which means I've spent this week trying to load up on my favorite flour-y foods.  Breakfast for the next week is going to be mostly yogurt, so this week is all about waffles and pancakes.

Pancakes with bacon are a pretty well known thing.  But what do you think about pancakes with pancetta?  Brilliant idea right?  Pancetta is like fancy bacon anyway.  These pancakes are dense and thick, which pairs well with the salty meat.  And the salty meat is perfectly complemented by the sweet maple syrup.  While normally I'm not a huge fan of maple syrup on pancakes, I really like the combination of these flavors together.  I'm going to miss it next week!

Pancakes with Pancetta and Maple Syrup

2 cups flour

1 tsp baking powder

2 Tbsp sugar

pinch of salt

3 eggs

1 tsp melted butter

2/3 cup milk

12 slices pancetta

1. Combine the flour, baking powder, sugar, and salt in a bowl.
2. Whisk in the eggs, butter, and milk.
3. Preheat a broiler and broil the pancetta until crisp.
4. Heat a skillet and when hot, wipe it down with vegetable oil.  Drop dollops of the pancake into the pan so they make 2 1/2 inches in diameter.  
5. Cook about 2 minutes per side, then flip and cook another minute.
6. Divided between 4 plates.  Top with pancetta and pour maple syrup over.