Hitting Our Stride

Ahh, yesterday we finally all were functioning a bit better. The kids and grown-ups seemed less cranky. We felt like we got stuff done. The husband was able to work for the first time here. Was the sixth day in the summer rental a magical turning point? Was it the two nights of going to bed at 7:00 PM (for the kids - the grown ups have been staying up too late)? Was it the second round of rearranging the toys and main living area? Or, was it the delicious mushroom bacon scramble that got us all of to a great start? I'm going with all of the above.

The baby even had scrambled eggs for the second day in a row without reaction. This is a very exciting development because she had two instances of throwing up after egg yolk when she was younger, and I was very concerned that she was going to be allergic to eggs. Victories all around!

This simple, flavorful dish is company worthy. We usually have it for breakfast, but add a side of vegetables or a salad and it's a great meal anytime of day. I even like to have some leftover vegetables with breakfast - it makes me feel like I'm getting a head start on my veggie intake for the day.

Mushroom Bacon Scramble with a side of broccoli.

Mushroom Bacon Scramble (serves 2)
2 strips of bacon
4-6 mushrooms, sliced
4 eggs, beaten

Cook the strips of bacon over medium heat until just crispy. Remove to a cutting board. Add the sliced mushroom into the bacon grease and cook until tender and brown. Chop bacon. Pour off any excess remaining bacon fat. Add the eggs and cooked bacon into the pan and stir. Continue to stir and cook until no longer runny, but still moist. Serve right away.

Baked Pork Chops

Our first few days in upstate NY were a bit rough. The kids ended up going to bed around 10:00 PM the first few nights (right on time for their 7:00 Phoenix bed times, but still too late). This made them sleep late in the mornings and threw off eating and nap schedules.  On top of our scheduling issues, the house was chaotic. The New York house is much smaller than our Phoenix house and harder to navigate with two small kids. There is a very narrow and steep staircase with gates on either end, and the only bathroom is upstairs. I wasn't too worried about this when we rented the place, but our toddler is still potty training and we've regressed on that front. I'm starting to think there is nothing worse than two small children not eating and sleeping well in a new, strange location. This was exacerbated by visits with lots of family the kids haven't seen in a year. Whew! So glad we are becoming more adjusted by the day.

This period of transition has made us crave some comfort food. The other night we decided to bake some pork chops from the farmers market visit. These were some beautiful thick center cut pork chops. We were pleased to have picked up some Sauerkraut with cauliflower from Damin Farms. This last week I picked up the most basic variety of sauerkraut hoping that the entire family would enjoy it, but this next week I think I'll go for a spicy version for Mama and Dada.

Slices of baked pork chops served with cabbage and cauliflower sauerkraut and sides of carrots and garlicky greens (an early summer staple).

Baked Pork Chops inspired by The Kitchn

2 large thick cut pork chops

3 T sea salt

3 cups water

sea salt

7 seed mix (optional)

Spring onions and garlic

Preheat oven to 425.

Mix the salt and water until the salt dissolves. Add the pork chops and let sit 30 minutes to 4 hours. Place an oven proof skillet in the oven to heat. Once it is hot, remove and add the chops and sprinkle with salt and seed mix (optional). Add the onions and garlic to the pan. Return to the oven an cook for 15 minutes. Flip the chops and reduce the heat to 325 degrees. Cook for an additional 20 minutes or until the chops are cooked through.

Writing to you from Upstate NY

We arrived in upstate NY late Wednesday night, and we got to our rental house Thursday around lunch time.  There are lots of knickknacks, antiques, treasures, and art pieces very low to the ground that are quite intriguing to an 11 month old. Our first order of business was to baby proof one room. That is mostly done, but we are still working to find nooks and crannies to fit all of the stuff we brought with us.

Yesterday we took a break from the child proofing and unpacking to visit the Oneida County Public Market. It was so cold!! I thought maybe we were just wimpy because we were fresh off a plane from Phoenix, AZ, but my sister-in-law visiting from VT also thought it was cold.  It's a great market with 30-35 vendors with lots of choices for meat and vegetables. The vegetable farmers were mostly selling greens because it is so early in the growing season here. It really drove home that we crossed the country and ended up somewhere in a totally different climate. It was 108 the day before we left Phoenix, and yesterday in Utica it was in the 50s. Phoenix is just wrapping up their Spring growing season, and then a new growing season will start in the fall after the worst of the high temps are over (two short growing seasons each year). Around here corn plants are only 4-6 inches tall and the only vegetables that are available are various greens, baby carrots, and baby radishes.

Last night we needed a nice hot dinner to help warm us up, and chose to roast a chicken with herbes de provence and served it with garlicky greens. What a change from the salads we were eating on a regular basis in the Phoenix heat.

Roasted Chicken seasoned with sea salt and herbes de provence. It's a perfect comforting meal for a cold early summer night.

Chorizo, Kale and White Bean Soup

Chorizo, Kale and White Bean Soup for the grown-ups.

Deconstructed Soup for the toddler. Chorizo, white beans and kale served on a leftover
birthday party plate to make it extra special. The broth is served separately in a mug.

The countdown continues, we are leaving Phoenix for our summer adventure in only 2 days. In preparation for packing up our kitchen in addition to ourselves, we are trying to eat as many freezer, fridge and pantry foods as possible. This recipe was a winner. Broth and beef chorizo from our freezer, kale from the fridge and beans from the pantry. Plus, it's tasty and satisfying.

One of the blogs I love is Dinner: A love Story, and she has a great strategy for feeding young kids. Deconstruct the dish by either cooking the components separately or serving them separately. For example, this soup my husband and I ate as a combined dish. The toddler said she didn't want soup for dinner, so I dished it up as separate entities. I try not to make different meals for each members of the family, but serving it differently to each person I can handle.

*start the recipe the night before*

Chorizo, Kale and White Bean Soup
1 lb White Beans
water
1 T vinegar
2 Qt. Chicken Broth
1 Large Bunch Kale, ripped into pieces with stem removed
1 lb Beef or Pork Chorizo
Parmesan Cheese (optional)

Soak beans for 12-24 hours in a large pot of water with the vinegar. Drain and rinse beans. Combine beans and broth in a stock pot. Cook until tender - approximately 2 -4 hours. Add kale and cook until tender - about 15 minutes. In a separate pan, brown the chorizo and add to the soup. Dish up and sprinkle some Parmesan cheese if desired.

Mama's Oatmeal

Mama's Oatmeal is full of lots of delicious goodies and a great way to start the day.

For my second pregnancy, we chose to go to a birth center for my prenatal care and the birth. It was a great team of two midwives, an OB-GYN and birth assistants. I loved the leisurely appointments that really focused on taking care of the whole person and the whole family. If you live in the Phoenix area, I highly recommend checking out Blossom Birth Center. 

In the binder of articles and resources from Blossom, there was a great recipe for Mama's oatmeal. It became a family favorite, and I made it at least a few times each week while I was pregnant. Over time we tweaked and perfected until we landed on our current recipe. We hadn't had it for a while, and decided to make it yesterday morning as part of our cleaning out the pantry, fridge and freezer effort. What a delicious and nostalgic treat. When I started making this, our toddler wasn't eating nuts yet, and she would ask for "hini, hini, hini" for tahini. Amazing that she's now able to clearly discuss "all the delicious goodies" in her oatmeal, and to list the ingredients one-by-one including "tahini'.

*start the recipe the night before*

Mama's Oatmeal - City Share Style (2-3 servings)

1 C Steel Cut Oats

Water

1 T Raw Apple Cider Vinegar

2 C Whole Milk

Pinch of Pink Salt

Dash of Vanilla

Small handful of dried fruit (raisins, cherries, cranberries or prunes)- optional

1 T Black Strap Molasses

2 T Butter

Pecans

Tahini

Soak the oats in water with the apple cider vinegar over night. In the morning, pour the oats into a fine mesh strainer. Rinse with water. Return the oats to the pot, add the milk. Bring to a simmer and add the salt, vanilla, dried fruit, black strap molasses and butter. Continue to cook until the oats are tender - about 15 minutes. Dish up into bowls. Add a small handful of pecans and 1 teaspoon of tahini to each bowl. Top with extra whole milk until it reaches the desired consistency.

Rainbow Dance Party

We decided to throw the girls a birthday party last weekend because we will be in NY state for their real birthdays at the end of June. We wanted a chance for us all to celebrate them turning 1 and 3 with friends here in Phoenix.

Our toddler chose the theme of a Rainbow Dance party, and over the last month or so we had a lot of fun plotting decorations, food and fun.  Here are a few photos of our celebration:

W set the Rainbow Dance Party mood by hanging balloons from the ceiling in the playroom.

We decided to make the party from 10:30-12:30 to catch everyone in their best moods. We served bacon and cheddar quiche, Kale and Gruyere quiche, bagels with the works (a nod to NYC), fruits and veggies. The toddler and I had lots of fun picking out a rainbow of fruit. We had nectarines for orange, but they didn't ripen in time to make it on the platter.

Blue and purple veggies can be hard to find. Wanted to get purple cabbage and carrots, but we struck out the day we went shopping. No worries - the boiled beets were perfect for the babies at the party.

The toddler was reading the NY Times magazine and saw a rainbow cake. She was sold. She said, "That's the cake I need for my party." We normally try to keep things pretty healthy, but for a birthday party we decided to loosen the rules. My husband and I had fun making the cake. IT WAS A HUGE HIT. Lots of recipes say to use gel coloring. I couldn't find any easily, so we just used regular food coloring and slightly reduced the liquid . About 45 drops per layer, and we were really pleased with the results.

So many times at birthday parties, the children are sent home with little tchotchkes. I was racked my brain for something that would fit our theme, and be a fun dance tool. Landed on rainbow hand kites. Sometimes they are on wooden rings, but I chose to put them on hair bands so that the kids could hold them or wear them on their wrists. This photo doesn't really do it justice. The ribbons are 20 inches long (once folded in half) so they look great flowing and twirling around.

Last but not least the girls needed clothes worthy of a Rainbow Dance Party. The baby has some rainbow striped pants, so she was all set, but I wanted something special for the toddler. Searched on Pinterest and decided to make a no-sew skirt. Super easy! I literally didn't sew it because I just used safety pins on the waistband to keep it adjustable. Ripped the strips of fabric. Once I decided on the length and size, I finished the rest of the skirt in one hour of TV watching.

 We were so pleased with how the day turned out. My biggest worry was that the girls would get overwhelmed with all the guests, but they both had a great time. I think the toddler was pleased to see her ideas come to fruition.

What about you? Any party successes? disasters?

We're back

Our last blogging effort was derailed by a stomach flu that hit the whole family. Hard. It was our first time with both parents sick at the same time. Whoa was it tough. The toddler watched a lot of TV and the baby spent large chunks of time in the swing. We were in basic survival mode. That was November, then there was Christmas... and somehow it is already June. Time really does fly by with two small children underfoot (currently 11 months and 2 and 11 months).

We are getting ready to embark on a big adventure, so I want to get back into blogging to help document this exciting time. We currently live in Phoenix, AZ which get REALLY hot during the summer. There is talk about how it is a dry heat, but a sauna has dry heat too, and I don't want to live in a sauna. We have managed to arrange 2 1/2 months away in upstate NY this summer near family and cooler weather (hopefully). I have idyllic images in my head of practically living outside, swimming, picnicking, chasing fireflies, etc. If the summer lives up to half my expectations, it will be a great time.

We leave in eight days, but we are just getting down to serious preparation now. We have had a few other things going on. While we are away, we will have a bathroom and kitchen completely redone, so we have been busy picking out all the details before we go. We had family come visit. Plus, we threw a big birthday party for both the girls because we will be away for their real birthdays.

More on the birthday party and the renovations in upcoming posts. Looking forward to rejoining blogland.