Pick a Peck of Pestos!

Pesto...Does that word sound difficult to you? To make, I mean?

If it does, fear not.

It is so easy, so yummy, so forgiving, to freezable, just so versatile, you'll be addicted!

Now, to make good Pesto, you need a few key ingredients, most of them the freshest you can find. No canned stuff here.

You'll also need a couple of key appliances and tools, but most people have these items at their disposal, so no worries, nothing too exotic.

Here goes... Pesto perfection is just around the bend...

***

Pesto is traditionally made with Basil, Pine Nuts, Extra Virgin olive Oil, Grated Parmigiano Reggiano cheese and garlic.

I do not happen to like Parmigiano cheese and LOVE Pecorino Romano, so I substitute that.

BUT! Nowadays, tradition is thrown to the wind, and you can make Pestos out of just about anything! AS long as it's high quality and fresh.

So... Regular Pesto has the above ingredients,

but you can sub out the Basil for Spinach, Parsley, Arugula, Mint, Sun Dried Tomatoes,Cilantro, you get the picture.

You can switch out the Pine Nuts for Walnuts, Seeds, Almonds, No nuts, etc... I wouldn't use Cashews, too sweet and too much oil.

Don't switch out the EVOO. It's too fantastic to switch.

Switch out the cheese for any hard grating cheese. Not soft cheeses. Stick to Romano, Parm, Ricotta Salata etc...

Garlic... there is no suitable substitute in my opinion. I know... spoken like a true Italian.

So, here is the Master Recipe.

2 cups Basil

1/2 - 3/4 cup Olive Oil

1/2 cup Pine nuts

1 cup grated cheese

2 cloves garlic

Whiz this around in a FOOD PROCESSOR on pulse for a minute or so.

When it starts to turn opaque, you can now freeze the pesto in an ice cube tray and use it to flavor soups, use later for pasta, almost anything!

I use about 2 TBS for a pound of cooked Pasta, and toss it around with a little of the pasta cooking water. I freeze the rest for later use.

It's also great spread on bread, sprinkled with cheese and broiled like garlic bread!

Don't be alarmed when you notice that after it's frozen, it turns black in the basil version.

That's what happens when basil leaves are bruised. It will still taste great.

Enjoy!

Goat Cheese Appetizer

Our French toast dinner was awesome last night with the Brioche I made.

I even cooked it out back in my patio kitchen. So much cooler!

***

I forgot that I have a log of Chevre Goat Cheese from Trader Joes in my fridge that I need to use, and since my tomatoes are finally ripe, I am going to make my families favorite,

favorite, favorite appetizer tomorrow night.

***

I already have a bunch of onion chopped, so I just throw about a cup and a half into a bowl,

Dice up about 5 tomatoes with my Nicer Dicer

Chop a handful of parsley

and about 4 cloves of garlic.

Mix them all together.

***

Take the cheese carefully out of the package so it all stays intact

and place it in a stone with sides or in a pan with sides.

pour the tomato mixture over the entire log of cheese.

Bake @ 300 for about 5 minutes or until the cheese is soft and spreadable. or microwave it for 2 minutes.

***

Slice two long baguettes into cute little slices.

Slather on the cheese/tomato concoction and eat!

YUM. YUM.

Go on... tell me you love it...

My new bread!

This is to Adrian...

YOU WILL LOVE THE BOOK!

Just go to the website

http://www.artisanbreadinfive.com/ and get all the errors

written in your book as soon as

you get it.

I baked Brioche last night from dough I made 2 days ago!

Above is the picture!

We are going to have Brioche French Toast for dinner tonight! Yum!

My hubby cut some off for a snack last night while it was still hot.

He loved it!

This weekend, I am making my own pretzels a bagels from dough I made 3 days ago! It's just sitting my fridge waiting for me to use it!

I am so happy for anyone that gets this book!

It is just so great!

If anyone wants to come over and see how it's done, just let me know and we can set up a time!

Enjoy!

Enjoy the great outdoors...

Have you ever noticed that everything seems to taste better when eaten outside?

We have been having dinner out back since about March. The boys get giddy about it!

We could be having grass and dirt and they wouldn't care... we'd be eating outside!

Eating Al Fresco doesn't have to be a drudgery.

Just a little planning is all that's needed to have a lovely outdoor experience.

***

1. invest in food tents. They only cost a couple of bucks and are really helpful in keeping the bugs off your food.

2. Plan ahead. Cut up watermelon into manageable pieces or cubes, make your salad in the morning and just cook the meat part of your meal just before dinner.

3. Keep it simple. Paper Plates, cups, skewers, etc... just have fun and breathe!

4. Make one big trip. Find a great funky tray that can hold everything all at once and set up in record time!

5. Watch your kids beam! Mine love to go play in the yard right after so we can "watch" them.

They get so silly when we are out there with them!

After dinner is done, get out some cards or a board game and

PLAY WITH YOUR KIDS!

You are all they really want anyway!

Time = love.

Tuesday Tastings

Okay so my new book, Artisan Bread in 5 Minutes a day, is the absolute best cookbook I have ever read. Last night, after it cooled down, My hubby sat at our island while I stir together

the ingredients for regular bread and another of Brioche.

***

He was mesmerized by how simple it was to do. He was waiting for me to knead the dough, get all messy, scrape my counter, and NONE of that took place. I just mixed the ingredients in the big plastic tub, put the lid on, and let them sit on my counter for 2 hours, then just put them in my backyard fridge! That's it! Today, if I need fresh bread for dinner, I just pull out a piece, form it, let it rise and pop it in the oven! Voila!

***

Okay, off the bread subject. My men are all home, and are always hungry it seems.

It's a full time job keeping them fed.

So now my prep involves cutting veggies into strips so they can have them for dips or salsa as an alternative to chips, which I don't buy.

I am also making a ton of cooked brown rice on prep day too. It is a great go to snack in a hurry.

You can mix it with salsa for a mexican style cold rice salad, or mix it with a little sugar and cinnamon for a quick rice breakfast, or you can heat it up and wrap it up with salsa, and cheese and a slice of roast beef or two for a quick burrito.

I'm also keeping hard boiled eggs around.

Packed with protein, they are a great grab and my kids love em. If they want two, I let them eat one whole and one without the yolk, unless they are having practice or a workout that day, then I let them have another yolk.

***

Tonights dinner is the 30 minute chicken recipe. Too hot to turn on the oven. I will be baking my bread in my back patio oven this summer.

I'll serving it with couscous seasoned with Pineapple Salsa and a tomato and onion salad dressed with balsamic vinegar and olive oil.

Stay cool today!

Margherita Pizza the easy way

You know what? To heck with the great Tomato Scare!

I made a great quick pizza-ish bread a few weeks back that is so tasty and easy, I wanted to share!

Take one large baguette or french bread loaf, white, wheat whatever you like,

and split it in half lengthwise.

Then slice up some fresh mozzarella (Costco sells a nice, moderately priced one)

and slice some tomato thinly. You can also slice up some basil if you like.

Light toast the bread under a broiler for a quick 15 seconds just to get the bread lightly crusty,

and drizzle with olive oil and brush with some crushed garlic.

Lay the cheese and tomato all over the bread and pop it back into the broiler until the cheese is melted and slightly bubbly, if you sliced basil, now you add it, after its cooked.

Do this all just before you intend to eat so you can have the sensation of the oozy cheese during dinner. Serve with a lightly dressed salad and listen to your taste buds sing!

Thank me later... go make some now!

Go! Now! Yum is waiting!

Prep 101

** I thought this deserved a re post. The weather is hot, all the kids are home, make your life easier with Prep!

***

The key to cooking a hot meal every night or at least some nights is...

ADVANCED PREPARATION!

In my household, it is key to success.

I set aside about 2 hours every week, usually on Sunday Evenings when Desperate Housewives is on, to cut, chop and cook whatever I can ahead of time.

I, ideally, like to plan what I am cooking ahead... but sometimes life gets in the way, and I have to rummage through my freezer and pantry and plan from there. THIS is where real recipes come from.. necessity.

90% of the time... I know I will need at least a few onions, some peppers and celery, and some ground beef, chicken or turkey browned up.

So here is a typical weeks list of dinners. Now... I don't set aside which day each dinner is going to be on... I just do all the prep for the 5 or so dinners I know I have ingredients for...

Enchilada Casserole

Pasta and Quick Pea Sauce

Roasted Chicken

Ravioli

Tacos

Okay... so I know what I am making... I look at the list and decide what I know I won't have time to prep the day of and do that in my prep time.

For example... for the Casserole...

I will grate the cheese, chop the olives,

slice the green onions and pre cook the chicken and pre shred it.

For the Pasta dish, I will just chop up the lettuce for the salad and all carrots, cucumbers and purple cabbage we like in it. Pasta takes only 10 minutes or so to cook, and the Quick Pea Sauce is just that... quick.

Roasted Chicken is 30 minutes so I do that the day of, but if I have some brown rice in my pantry, I will cook it up with some stock and put it in the fridge during my prep time on Sunday. When its time for making the meal, I just take it out, reheat it with a little Olive Oil in a big skillet, throw in some frozen corn, maybe some frozen peas and top it off with some fresh grated Romano Cheese.

For the Ravioli, that Costco Mozzarella and Spinach one is AWESOME, so that takes just a few minutes to cook the day of, and during my Sunday prep, I might make the garlic spread for garlic bread. Make a quick salad of cherry tomatoes and onion, and maybe a little feta cheese and a little olive oil and Balsamic Vinegar and you are in business!

My goodness I am a wordy girl. I need to learn to be more concise!

Tacos are the easiest if you prep ahead. Chop all the onion, tomatoes, cabbage or lettuce, shred the cheese, and cook the meat with your seasonings and bag it all up. The day of the meal, it is all ready to go with just the reheat of the meat and the shells! You can even jazz up some of that brown rice you made in advance and make it Mexican Rice with some black beans, salsa, cilantro and corn! Yummy!

I know, I know it sounds like a lot of stuff. But you would be amazed how much you can get done on one stove at one time. If all the veggies are right there in front of you and you have a bunch of either bags or containers to use, prep is a breeze and will make life SOOOO much more livable! You can have the meat going at the same time the rice is cooking and the chicken in cooking in the Rice Cooker Plus ,for those that know what that is, or your skillet!

I will be going into more detail about prep and how I do each thing, but I wanted you to get a general overview.

Even if you get all your onions and veggies done for the week, you are that far ahead of the game!

More soon!

Ciao!

OOPS!!!

O.M.G.!!!

WHAT A HOT MESS THOSE LAST FEW POSTS WERE!!!

I WAS ON VACATION, AND THEY WERE SCHEDULED POSTS SO THERE WOULD BE SOMETHING EVERY DAY!!!

Dee, ha ha!!! You ARE fabulous!

So sorry! I was at the beach all week escaping this horrendous heat!!

Looks like Blogger doesn't know how to "center space" for easier reading!

Thanks for reading anyway!!!

Deep Dish BLT Pizza

DEEP DISH BLT PIZZA

*** 2 packages of refrigerated bread sticks 4 oz. deli turkey - chopped 4 oz. moz. cheese - shredded 8 oz. bacon - crisp and crumbled 1/3 c. slicked green onion 3 plum tom. 2 c. romaine lettuce 2 T. ranch dressing Oven 350 Cut a 15 inch circle of parchment paper; place in bottom of deept dish baker. Remove bread stick dough from cans; do not unrl. Separate one roll into 6 coils unroll into strips Starting in center, and working outward, completely line bottom of baker. Roll top of dough with roller to seal. Slice second roll of rough lengthwise in half using bread knife. Lay each half, flat side down, and slice crosswise into 12 half moon, for a total of 24 pieces. Form decorative edge by arranging pieces of dough next to each other, standing on end, against bakker. Seal. Chop turker place in bowl, add 1/2 graded cheese, 1/2 bacon and onion Mix well and spread over dough Bake 30 min. Lift pizza out Slice lettuce toss with dressing and arrange around edge of pizza Enjoy! Slice tom. and arrange over filling. Sprinkle with other 1/2 of cheese & bacon

Cappuccino Freeze

CAPPUCCINO FREEZE ¼ CUP INSTANT COFFEE GRANULES 1 CAN SWEETENED CONDENSED MILK (NOT EVAPORATED) 2 ½ cups WATER Microwave ½ cup water until boiling Dissolve instant coffee Pour in remaining cold water Mix in Sweetened Condensed Milk Pour into three tubs. Freeze 8 hours or until firm Shave

***

Use decaf if you don't like caffiene, but love the taste coffee! Just as yummy without the buzz!

It also makes great ice cubes that you can whiz in a blender for a frozen "Starbucksesque" kind of drink, without the $5 price tag!

The Great Tomato Debacle

I don't know about you... but I thought we lived in America!

The richest country on the planet.

The "go to" country for the worlds questions.

The land of the free, and the home of the brave!

If that last line is correct, we HAVE to be brave to eat vegetables anymore!

I am SO tired of this contamination stuff!

***

Many years ago, we couldn't take Tylenol because it was tainted by some madman.

A few years back, they said "Oh! Don't eat Alfalfa Sprouts, they'll kill ya!"

Then Lettuce, spinach, and now tomatoes! Are they kidding?

Do you realize how many products tomatoes are in?

Do we... as a nation... not understand the concept of quality control?

Maybe we should stop buying all our stuff from other countries and start becoming a nation that

builds things again! What a concept!

We are supposed to be smarter now than we were 100 years ago!

This is the INFORMATION AGE!

We can't even keep our own food supply safe, and we want to feed other countries?

I don't want us to kill innocent people!

Our babies aren't safe from their TOYS!

There is something terribly awry here!

***

In Europe, they grow all their own food. They don't import much of anything except cars and electronics. They certianly don't import their fresh food, and they have bans on

High Fructose Corn Syrup. We should do the same. We would all be much happier and healthier.

I, for one, will only be buying Organic from now on, Yeah, they say those aren't considered safe either, but at least the food is mostly grown locally, and sometimes, hydroponically.

I don't care about the price right now.

It makes me so mad that a bag of chips goes on sale for $1.69 and peaches are 4.99 a lb.

WHY! It should be the other way around!

Why are soda's 69 cents a 2 liter bottle, and real juices 5 bucks?

It makes NO sense!

***

I'll shut up now. Oh, I am so glad I have a place to vent.

USDA... GET YOUR ACT TOGETHER!

HIRE MORE PEOPLE TO CHECK THIS STUFF OUT!

We are going backwards instead of forwards!

Sheesh!

***

Apparently it's okay to buy tomatoes on the vine, or grow our own and eat them.

We'll see if they'll change their tune about that too.

Be careful with jarred tomato sauces and salsas.

I usually buy canned tomatoes imported from Italy, so I know they are safe.

But all my other stuff in the cupboard and fridge?

I may have to hire a food taster until our Gov't gets their heads out of their butts!

Prep!

When we go camping, I like to make everything ahead of time,

then only re heat when we are there, so as to avoid too much hassle

and impede my picture taking, crotcheting, reading time.

Everyone can just serve themselves, heat up and we can all sit around the fire

and enjoy each others company.

So today, I major prepped.

I made...

***

Enchiladas

Salmon Mousse

Macaroni Salad

Carrot Raisin Salad

Tuna Salad w/o Mayo

(we add the Mayo as needed, don't like it gooey) blah!

Chopped up a bunch of carrots, celery, and radishes for dipping

(way better for us than chips)

Oh! and my FAMOUS Goat Cheese Appetizer!

My families absolute favorite thing to eat!

So now, I'm done, we just pack it up and head on out!

Easy as pie!

Now I just have to drive that behemoth and make sure I keep the shiny side up!

Quick Pizza

I've been baking bread about every other day lately.

That book is a God Send!

I didn't know what to do with a huge loaf I made. I was watching Giada on Food Network while cleaning my kitchen an she made awesome cheesy Bruschetta.

Of course, I added some stuff to make it my own little pizza instead.

I sliced up the entire loaf crosswise and rubbed fresh garlic all over one side and drizzled some olive oil over all of them, broiled them for 3 minutes in the oven until toasty.

I looked for all the cheeses I could find in my fridge, and came up with

Romano, Cheddar, Asiago, and Feta.

I shredded them all, mixed them up and set them aside.

I sliced up some tomatoes, shredded some fresh basil from my yard and saute'd up a huge white onion until golden brown.

Then I just layered them all on each slice, tomato, cheese, onion, and a little more cheese,

and put them back under the broiler for about 2 minutes and the cheese was all melted.

I sprinkled the basil right out of the even so the oil could permeate the air and flavor the pizza slightly.

They were delish!

MUCH easier than making regular pizza!

Hope you try it!

Salsa... simple, sassy and sensational!

My family LOVES salsa.

I think most people do.

I sometimes buy it, in the winter when tomatoes aren't in season, and

it tastes pretty good.

***

Last weekend, my Father in Law was over and he and Bill drove those Nascars on June 1st for Bill' Birthday and John's Father's day gift. After the races, Bill got a hankering for some salsa.

I thought I had some in the fridge... I didn't.

But I DID have a bunch of tomatoes on the vine, onion, cilantro and a lime.

I didn't have a jalapeno, but I have since bought some.

***

Can I just say that homemade Salsa tastes SO MUCH BETTER AND DIFFERENT than that

bottled or container stuff!

Holy cow! I had forgotten!

I used to make Salsa ALL THE TIME!

I just got out of the habit!

Well, I'm in the habit again!

So here's my recipe for a very simple Salsa.

I don't process it, I like a chunky salsa, but you can do whatever cooks your taquito!

***

SAUNDRA'S SIMPLE SASSY SALSA

**********

6 firm tomatoes finely chopped

(I use my Nicer Dicer)

1 finely chopped onion

1 jalapeno

1 bunch cilantro finely chopped

the juice of 1 whole lime

***

Stir it all together and get out your tortilla chips!

I store all leftovers (if there are any) in a Lock n Lock container.

***

Here are some great applications for Salsa...

Mix with softened cream cheese for a great spread or dip

Use as a topping for a baked potatoe

Stir some into Mac N Cheese

Use some in a layer for enchiladas

Mix it into cornbread mix.

Use it over eggs!

Tell me what you do with Salsa!

Salmon Spread

Do you know how GOOD canned salmon is for you?

No?

It's great! Tons of protein, tons of Omega 3 fatty acids, great brain food for kids and adults,

and it's very economical! Costco sells a wonderful brand, and it's all wild caught not farmed, and it's Alaskan, the absolute best!

I make a batch of Salmon spread every week end for the coming week, and my boys LOVE it.

Here is the Master Recipe.

Feel free to add and take away at will.

Recipes are only guidelines, you provide the inspiration.

***

1 CAN SALMON

1 8 OZ PACKAGE CREAM CHEESE (SOFTENED)

4 GREEN ONIONS OR 10 CHIVES, FINELY CHOPPED

5-10 DROPS TABASCO SAUCE

FRESH CRACKED BLACK PEPPER

***

Drain water from can of salmon. Place salmon, cream cheese and tabasco in a small food processor and process until smooth

Add onions and stir with scraper

Refrigerate well.

Use on toast, bagels, spread on tortillas wraps, pipe into tomatoes or celery boats,

or any which way you can think of!!!

Enjoy!

Friday's food feast!

We went to Famous Dave's BBQ yesterday for lunch,

and they had these pickles they called

"Hell Fire" chips.

O.M.G.

Yum!

They were hot and sweet and oh so good, I asked the server if she could bring me

over a little bowl full so could try to duplicate 'em. She did!

So I am going to try, and she said that they make them there on the premises every day.

They start with regular bread and butter pickle chips

and add garlic, red hot pepper, black pepper, onions and just let it sit!

They have the perfect amount of heat.

***

My bread in 5 minutes a day has been going over great!

I even have orders for loaves!

So cool!

Tonight, I am going to make Brioche dough, so that tomorrow morning I can bake it and slice it up for French Toast!

***

Last night I went over to a friends house and she made us the

MOST delicious salads for dinner!

She put chicken, lettuce, strawberries, walnuts, mozzarella cheese, onion, cherry tomatoes,

avocado and croutons. Truly, one of the best salads I 've had...

And she used a new product I have never seen for the dressing...

Kens Steakhouse SPRAY dressing.

So delicious!

One calorie per spray or something like that, and it was just ridiculously flavorful!

The entire salad was! We paired it with some Stella Rosa wine I brought over and it was just a lovely way to spend the evening. Good food, great friends

and my fave almost non alcholic wine.

Thanks Mari!

It was wonderful!

Foods in season and what to do with 'em!

Okay... the kids are out of school soon (at least mine are)

and they'll be saying stuff like...

"Mom, I'm hungry and bored"

everyday.

Well, you handle bored, I'll handle hungry.

Here are some hunger busting ways to keep those little darlings from starvation this summer...

FRUIT IN SEASON

***

Peaches

Nectarines

Cherries

All Melons

Pineapple

Apricots

Plums

***

VEGETABLES IN SEASON

***

Eggplant

Peppers

All tomatoes

Zucchini

These are all great grilled on skewers or put on sandwiches with a light cheese like Mozzarella then grilled.

***

REMEMBER! With kids, everything on a stick is great! So get creative!

Fruit Kabobs

Cheese Kabobs

Mixed fruit, cheese and veggie kabobs

OR

thinly slice sweet potatoes, regular potatoes and purple potatoes and spray them lightly with olive oil and place them on a hot stone and bake your own root veggie chips,or deep fry them if that tickles your fancy.

Grill your fruit too, for a fancy, gourmet alternative to just having a side dish of rice!

Plums and Pineapple are my fave, but you can even grill Watermelon!

More another day!

Enjoy!

Chicken Stir Fry Salad

Today, from yesterday's dough I made, I am baking Pain D'Epi, or Wheatstalk shaped bread.

I'll get better at it, it doesn't look THAT bad, but as you can plainly NOT see, I am

not posting a picture.

Still edible with dinner tonight.

***

I am really enjoying this new cookbook, and method of making bread. PERFECT for busy working moms who love to serve fresh bread with meals from time to time.

***

Here's a recipe for a fantastic salad for the summer!

Remember, cook the chicken ahead of time and chop all that needs chopping, and one day during the week, all you have to do is assemble the salad!

Chicken Curry Stir-Fry Salad A cool salad composed of crisp apples, dried cranberries and a delicate curry flavor is topped with a warm chicken mixture for one outstanding salad. Dressing

****** 3/4 cup ranch dressing

1 tablespoon lime juice

1 teaspoon curry powder

1 garlic clove, pressed Salad

1 large Granny Smith apple

1 medium carrot,

peeled and cut into julienne strips 1 package (10 ounces) fresh baby spinach leaves 1 small red bell pepper, diced 1/2 small red onion, sliced into thin wedges 1/2 cup sweetened dried cranberries *** Chicken Mixture

1 pound boneless, skinless chicken breasts,

flattened and cut into 1/2-inch cubes 2 tablespoons snipped fresh cilantro 1/4 cup toasted sliced almonds, coarsely chopped 1. For dressing, in Classic Batter Bowl,

combine salad dressing, lime juice, curry powder

and garlic pressed with Garlic Press;

whisk until well blended and set aside. *** 2. For salad, using Apple Peeler/Corer/Slicer, core and slice apple, leaving peel on;

cut into small pieces.

Cut carrot into julienne strips using Julienne Peeler;

cut strips into 2-inch pieces.

Place spinach, apple, carrot, bell pepper, onion and cranberries in a large bowl; refrigerate until ready to serve. *** 3. For chicken mixture, flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes.

Heat Stir-Fry Skillet over medium-high heat. .

Add chicken to skillet in a single layer.

Cook without stirring 2 minutes or until chicken begins to brown.

Stir-fry 2-3 minutes or until chicken is no longer pink;

remove from heat. Add cilantro and 1/4 cup of the dressing; toss to coat. 4. To serve, toss salad with remaining dressing; top with chicken mixture and almonds and serve immediately. Yield: 8 servings

Try something new this summer!

Now that the kids are out of school in the next couple of weeks, the routine at my house will shift from a structured day to days of swimming, entertainment and just trying to stay sane.

***

Oh yeah... And cooking!

That changes too!

For the last nine months, I have been making lunches the night before and struggling to keep quick healthy snacks around for the baggies and such.

NOW... there will have to be more cooking involved, because, let's face it,

kids cannot live by sandwiches alone.

***

I like using the summer to experiment with new food choices for them, especially my younger one. William has an excellent pallate and is a real foodie. Alex is a total food snob, and has a better pallate than most adults I know. He never hesitates to let me know if the meals I cook are up to snuff and what I might want to do the next time I make said meal.

Yeah, he's tons of fun.

***

Johnny loves Pasta, and could eat it 3 times a day. He loves pasta with olive oil and Pecorino Romano cheese. He is actually really easy to introduce new foods to.

He will try just about anything.

So here are the new foods we will be trying this summer

I will be introducing them to

Raita

Different Curries

Soul Food

and making pita and Naan bread at home.

It is important to introduce children to a variety of foods from a very early age.

It is much more than just eating as they get older.

It is more about being social and able to maintain composure and to seem more well rounded and well educated if a wide variety of foods are explored.

I'm thinking long term, for instance, when they may be having dinner with a prospective client or their In Laws. I find it so annoying when grown adults turn their noses up at certain foods in public or noisily balk at a food they may have never tried before. Such babies!

If kids are encouraged to try foods early, they may not like it now, but their pallates change over the years and their brains will remember.

***

Bill is a tryer. He will eat anything once. He is a joy to feed. My coming from a very ethnic background required my spouse to be an adventurous eater.

We eat squid, urchin, Octopus,and a host of other things on Christmas Eve and other holidays that just aren't done in other cultures.

My parents would have been mortified if Bill had turned his nose up or exclaimed that he thought it was gross. Many people take offense to such childish behaviour and I don't want my kids doing that... ever. Bill, of course, dug in with both hands and just smiled. He loved it all.

Even if he didn't, he sure played it off like he did.

Italians put a lot of love and time into making their food, it is an expression of love to cook, for people in my family, and an ugly "eewwww" face is an ultimate slap in the face.

***

So I challenge you to step out this summer.

Maybe try some new fruits like an Asian Pear, or Nopales!

Or try a new meat like Lamb or Venison.

Or buy some really great lettuces and greens that you never have before!

If you don't make a face, the kids won't either!

***

Please comment on some new foods you have or want to try...

I want to add them to my list as well!

My Bread!

I ACTUALLY MADE THESE IN MY OWN OVEN!

I DIDN'T KNEAD THE DOUGH OR ANYTHING!

THEN WE HAD THEM FOR DINNER!

AND I MADE A BIG ONE FOR BILL AND HIS DAD, JOHN,

FOR TODAYS LUNCH AT THE SPEEDWAY.

They are driving Nascar's today!

I am so thrilled with this method of making bread. I loved it before, with all the kneading and everything, but now I can make it everyday in 5 minutes of work!

These kinds of loaves cost over $5 in stores, and I just made them for pennies, and with whole grain, unbleached flour! No preservatives... nothing!

Yippeeee!