A RealFamilies RealFun Blog

Nov 17 2008

Star spangled bathroom

Category: Kids & Growing Up

Lately, Nathan's been breaking out into a rendition of the "Star Spangled Banner." In his squeaky, high voice it's a joy to hear his version of the song -- complete with new lyrics and missing stanzas -- from the back seat of the car as we drive around.

Lucie often joins in, which usually results in an argument over the lyrics and accusations that she's not singing it right. I put a stop to that by telling them they're both singing it wrong and demanding, "SILENCE or else!" It's amazing how lovely singing goes to yelling so quickly.

The other morning I heard singing coming from the downstairs bathroom, "Oh, say can you seeeeeeee." Yep, it was Nathan. I'm glad the boy loves to sing and is patriotic. But in the bathroom when he's, um, busy in there? I'm not so sure that's appropriate.

Nov 16 2008

Have snacks, will travel

Category: Come and Get It

I've been thinking a great deal about snacks lately. With all the camping and running around we have planned, I have to make sure to have snacks packed and ready to go. You never know when the kids will want to have something to eat or drink, and popping into a fast food place usually isn't practical and it's hardly healthy. (My philosophy is that trips to McDonald's are special treats, only to be indulged in once in awhile.)

Though I do have a couple of nice insulated bags, I need to find foods that won't go bad in the summer heat. I also want something that's tasty, inexpensive and healthy, which rules out most of the processed chips, crackers, and fruit snacks at the store.

Well, what about GORP? (For those of you not familiar with the backpacking staple, GORP -- Good Old Raisins and Peanuts -- is a mixture of dried fruit and nuts.) Some folks like to add corn nuts, goldfish crackers, Chex cereal, Rice Krispies, and/or chocolate. Since Lucie's allergic to peanuts, we won't be using them, but the kids do like dried fruit and other kinds of nuts. I'm going to experiment this summer and come up with a mix that we all like.

Then there's fruit leather. With strawberries in season and a hydrator in the kitchen cupboard, I have no excuse not to try to make some. Here's an easy recipe from "More Backcountry Cooking" from Backpacker Magazine.

Strawberry-Apple Fruit Leather
(Makes 5 large pieces)

1. Clean and hull 16 oz. of strawberries, and puree in a blender.
2. Add 14 oz. of no-sugar-added apple sauce.
3. Blend until you have an even consistency and add water as needed.
4. If using an oven, spread mixture 1/8 to 1/4 inch thick on a nonstick cookie sheet.
5. If using a dehydrator, cover trays with a layer of plastic wrap, then spread.
6. Dry at 130 to 135 degrees F until the puree is leathery and there are no small pockets of moisture. Drying time varies, but averages 8 to 10 hours for thin leather and up to 48 hours for thick leather. (Tip: Before the puree is done drying, but when it is leathery enough to peel from the tray, lift it and then set it down again. You'll have an easier time removing it later.)
7. Roll in wax paper or plastic wrap.

Serving idea:   Spread them with low-fat cream cheese, roll them up and eat them like a burrito, or slice into snack sized pieces.

Nov 14 2008

Strawberry party

Category: Come and Get It

Among the joys of summer time are strawberries -- on sale! I bought some recently to make a frozen margarita pie for a contest at Paul's work. The pie was quite a hit, despite the fact that it quickly melted into berry soup.   The generous amount of tequila probably helped, though I thought it tasted more like a key lime pie than a strawberry margarita.

Knowing my family, I bought several extra pints of strawberries just for them. After coming in from t-ball practice one evening, Nathan and Lucie descended on the bowl of berries I had cleaned for dessert. While I told them they could have one strawberry before dinner (they were BIG strawberries) Lucie kept sneaking back in the kitchen and grabbing more.

I finally relented and gave Lucie a big bowl of her own. After all there's nothing wrong about having strawberries for dinner, is there? Thrilled by this, she ran around the living room waving a strawberry in the air and yelling, "We're having a strawberry party! Wooooh!"

Lucie's obviously berry, berry excited by strawberries. Can't wait to see what happens when our raspberry bushes start producing.

Frozen Margarita Pie*

Serves: 16

Prep Time: Active: 20 minutes to prepare pie, plus freezing time

Filler:
1 large container (16 oz) strawberries, rinsed and hulled
2 Tbsp sugar

Crust:
2 1/2 cups (4 oz) thin salted pretzel sticks
1/3 cup sugar
1 stick (1/2 cup) unsalted butter, melted
1 can (14 oz) sweetened condensed milk
(not evaporated milk), well chilled
1 tub (8.75 oz) mascarpone cheese
1/3 cup plus 2 tsp (6 Tbsp) tequila
1 Tbsp grated lime zest
2 Tbsp lime juice

Garnish:
strawberry and lime slices

Preparation:
1. Lightly coat a 9-in. pie plate with nonstick spray. Line a rimmed baking sheet with foil.

2. Thinly slice 31/4 cup strawberries; set aside. Cut remaining berries in half; toss with sugar and spread on a lined baking sheet. Freeze about 30 minutes until partially frozen.

3. Crust: Process pretzels and sugar in food processor until fine crumbs form. Add butter; pulse until blended. Press evenly over bottom and up sides of pie plate. Freeze 10 minutes, or until firm.

4. Clean processor. Add sugared halved strawberries; process until pur‚ed. Add remaining ingredients (except sliced berries); pulse until smooth. Transfer to a bowl; stir in sliced berries.

5. Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.

6. To serve: Garnish pie, then refrigerate about 15 minutes for easier slicing.

*From Woman's Day magazine