About This Blog
Welcome to my blog. I'm Anne-Marie Nichols, a 40-something WAHM to Nathan, 6, and Lucie, 3. I've been married 12 years to their dad Paul, a scientist. When I'm not doing the mommy thing, I'm a freelance writer, and vice president of the board of directors for a Colorado public charter school. In my spare time I like to sleep, eat, read, and decorate cakes.
I created this online journal to share some entertaining and insightful stories from my own experiences as a writer, domestic engineer, and mom. I encourage you to share this blog with your friends, and hopefully it will spark some lively discussions on issues we can all relate to. Enjoy!
|
Nov 16 2008
Have snacks, will travel
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
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
Nov 10 2008
Rainy day dad
What a weird weekend. While we have the occasional afternoon or early evening thunderstorm, it never rains all day let alone all weekend. What is this, Seattle? From about noon on Saturday until the beginning of the work week, it never stopped raining. Paul, who had planned on two full days of golfing, was only able to play one afternoon in the light drizzle. He left for an early Sunday t-time, but turned back after his golf buddy called to say that the greens were flooded.
Too rainy to do any yard work, Paul hung out with the children the whole day. First they had a leisurely breakfast. Nathan requested a round of Sunshine Toast. I'm always willing to oblige as it's so easy to make and so very yummy, too.
Afterwards, Paul and the kids sprawled themselves all over our long sectional couch and watched a little PGA golf on TV. Then Paul got the itch to cook a fancy dinner, something he loves to do when he's not too busy on the weekends.
Besides his odd question to me, "Can you ever have too many oysters?" (to which I replied, "Oh, no!") I had no idea what he was up to. All I knew was that he absconded the Cajun cookbook a publisher sent me to review and that his elaborate plans necessitated a trip to the grocery store. I handed him my grocery list as well, hoping that he'd be able to save me a trip later this week. With a small detour to the hair salon to get Nathan a much needed trim -- a way cool flattop like dad's -- Paul and the kids grocery shopped. (Later he told me the children were very well behaved. I was shocked, but found out that Lucie rode in the cart while Nathan pushed. Daddy knows it's always a good idea to keep the warring factions apart.)
They came home, put the groceries away, and retired to the living room to watch more PGA golf and nap on the floor and couch. Meanwhile I spent the day in my room doing a mass mailing to all my book clients, preparing for a home show, and blogging. Before I knew it, it was dinner time. Paul prepared a delicious soup with oysters as big as poached eggs. While the kids supped on mac and cheese, Paul and I had a gourmet Cajun feast.
Everyone's happy when daddy stays home.
|
