She had more

brocI steamed broccoli for dinner the other night.  Since my little one has been conducting a full-on vegetable revolt for the last few months, I placed a single floret on her high chair tray assuming I’d be tossing it into the compost bucket when all was said and done. But wait, no, what’s this? My baby ate broccoli…willingly and all on her own.  She even signaled for more and ate it. MORE, PEOPLE! She had more. I’m so proud of her. She never ceases to amaze me.

Advertisements

Fasnacht 2014

We recently celebrated Fasnacht. Hubs grew up celebrating this Pennsylvania Dutch holiday with his family and it’s been a fun tradition to share with all this little ones in our family today.

 


It’s getting hot in here

One of the reasons hubs and I started our home renovation in the kitchen is because we love to cook.  Well, hubs loves to cook.  I love to EAT!  Been having fun trying new recipes.

This slideshow requires JavaScript.


Brinner

French toast with a drizzle of hickory syrup, eggs, & mango.

I love you brinner. French toast with a drizzle of hickory syrup, eggs, & mango.

 

 


Occasionally

IMG_7898Hubs does most of the cooking around our household. Thank GOD! If it were left up to me, our diet would be a heavy rotation of pb&j and tuna fish. Yeah, I might throw in a grilled cheese or blt on a special occasion, but well, it would have to be a really special occasion. That being said, I do have a few tricks up my sleeve. Specialties really. One of them is risotto. Risotto is comfort food to me. I’ve learned that the key to good risotto is constant stirring. The stirring is essential to develop just the right amount of creaminess because after all, if it ain’t creamy, it’s just rice. But beyond the stirring, risotto is a forgiving dish. You can put anything in there and it will come out delicious. I love an asparagus and mushroom risotto. I saute the asparagus and mushrooms separately with a little bit of bacon finely chopped. The rice is cooked with a little white wine and stock. Once the rice is sufficiently creamy, I add the vegetables and seasonings, and finish it off with a little grated parmesan (the real stuff, not the powder in a plastic container…yes, it makes a difference). So good.


I like it creamy

Making homemade peanut butter. Recipe from the local paper.

Making homemade peanut butter. Recipe from the local paper.

Lightly roasting the peanuts.

Lightly roasting the peanuts.

A few simple ingredients--peanuts, salt, honey and oil--tossed together in the food processor.

A few simple ingredients–peanuts, salt, honey and oil–tossed together in the food processor.

Voila! Creamy smooth peanut butter with a texture and taste like peanut butter cookie dough.

Voila! Creamy smooth peanut butter with a texture and taste like peanut butter cookie dough.


How sweet it is

Cookbooks kinda make me weak in the knees…. Especially ones with full color photos of deliciousness.

This slideshow requires JavaScript.