Going, going, back, back, to Cali, Cali...

In anticipation of our impending trip to California for my nephew's 1st birthday, we signed Owen up for swim lessons! Now, let me be clear: these weren't really lessons, as much as familiarization with the water. We got to kind of motor the little man around the pool.

Um, he totally loved it and began swimming like a little froggy! I think he'll follow his mammy's footsteps and be on the swim team! Based on his "kicking," he'll be swimming the breast stroke!

Anyhow, my parents have a swimming pool and we fully intend to take the O man swimming. Our trip out there in March, he did NOT like the water. He kept tucking his legs up and eventually dissolved into tears. Hopefully the "swim" lessons will helps us in that department!

Summertime!

Someone is FINALLY interested in a) standing on his own, and b) assisted walking! Yay! Up until now, anytime we held him up by the fingers he would bend his legs or fall to the floor. Alas, do I really want him walking already?!?! (Isn't this a great pic? I took it on my brother-in-law's camera with a fancy lens that blurs the background. I want one!!)

So, since it is finally summertime, complete with 99* weather in the Little Apple, I've been hitting up the local farmer's market. For the last couple of weeks there has been a TON of rhubarb. I've never, ever, cooked with rhubarb and I think I've only tasted it once in a pie. I would STRONGLY recommend NOT tasting it unless it has been cooked. It is SUPER tart!

Our small group does dessert every other Sunday before our study. Since I randomly bought rhubarb without a plan, I decided to make Ina's Strawberry Rhubarb Crisp - oh my heaven, DELISH! I don't know if I like the strawberry/rhubarb mixture or the topping the best. However, I am leaning heavily towards the topping, it was divine!! This was a fairly simple recipe and easy to whip up right before our small group!


Strawberry Rhubarb Crisp
Serves 6 (I don't know where she comes up with these numbers - it served 11 adults with two servings left over)

Ingredients
4 cups fresh rhubarb, 1 inch diced (4-5 stalks)
4 cups fresh strawberries, bulled and halved, if large
1 1/4 cups granulated sugar, divided
1 1/2 teaspoons grated orange zest
1 table spoon cornstarch (Ina's note: The amount of cornstarch you add depends on the juiciness of the berries and the ripeness of the rhubarb. Green rhubarb has more pectin, so the juices will set better. This is delicious any way it comes out!)
1/2 cup freshly squeeze orange juice
1 cup all purpose four
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal
12 tablespoons (YES!) cold unsalted butter, diced (1 1/2 sticks)
Vanilla ice cream for serving

Instructions

Preheat oven to 350*.

For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 x 11 baking dish and place it ion a sheet pan lined with parchment paper.

For the topping, int eh bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely and bake for 1 hour, until the fruit is bubbling and the topping is gold brown. Serve warm with ice cream.

Bon Appetit!

Party of One

One year for my sister's birthday, she got a PA system - the most random gift ever. I really don't remember why she wanted it or what she planned on doing with it. What I very clearly remember is the constant tormenting from dear sissy and my dad. When I would be in the front yard either washing the car, weeding, planting flowers, etc., they would position the PA system in the upstairs bathroom window and would turn the volume all the way up and repeat the following over and over, "Megan, party of One. Your table is ready." I do not know why they thought this was so funny or why I found it so irritating, but alas, that is what they did. And to this day when I sit down to a meal by myself, I hear my dad saying, "Megan, party of One. Your table is ready." The End.

Anyfood, J man was out of town for a week and so I had to motivate to cook for myself. When I was a "party of one" in Tacoma I often would have a glass (or two) of vino with Mission Tortilla Strips and Pace Picante Salsa - dinner of champions! Alas, as I am eating for two (no, not pregs, just breast feeding) I thought I'd step it up a notch and make something a wee bit healthier!

This fed me for several days, and then we used it as a side salad when my sissy and her fam came to visit us in the Little Apple! (Pictures to follow the recipe!)

Orzo and Roasted Vegetable Salad
Serves 6 (or a "party of one" several times) - Barefoot Contessa Parties!

Ingredients
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
* For the veggies I just threw in what I had - get creative! As for the Orzo - don't go crazy, that stuff multiplies like you've never seen!

For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

~
For your viewing pleasure, some pics from my sister, brother-in-law, and favorite nephew's visit this past week!

Um, of course the boys are Angels fans! My sister and I grew up going to games with my dad. He had season tickets for years and years. My very favorite part of the game was getting ice cream sundaes in the little helmets. Or watching my mom cross-stitch...

How ferocious are O's swim trunks?! The Little Apple has a fabulous splash park. The boys were maybe a little too small for it, but they still had a great time playing in the water!

There was much time spent digging through cabinets we accidentally left open. I don't know why I still leave cabinets open when at the back of my mind, I know O will pull everything out. To me, it looks like Owen is saying to Will, "Can I get you anything else while I'm up here?"

And then Will had to go there with a ring in the face. Big bully. HOWEVER, I will concede that O has become a foffy (our family's term for pacifier) stealer, or, for that matter, a stealer of anything that Will had in his adorable little hands.

In the end, the boys had some good cousin time. I think O misses his big cousin; he has been a bit mopey in the morning. Sad for him. Maybe he needs a little brother or sister?! Or we need to move back to California!