Magical Minds

A couple of years ago our friends opened an art studio for children in OP--Magical Minds.  It's such an awesome idea and awesome place!!  I'm embarrassed to say that we haven't fully taken advantage of this little gem with M.  I will use the "time flies" excuse.   You are my witnesses....I am making an oath to do better with ARose.  Anywho, last week M took a few of her friends for an afternoon of painting fun.  They had a blast there and on the walk to and from the studio!

Summer Days of ARose

K-town

M's First Day at Kindergarten

M's Last Day at Daycare

Today was M's last official day at Rainbow Tree Daycare with Big Mike and Ms. Alice. She has been with these guys for the last 4 years and I don't think she quite understands what this means for her. We are so very fortunate to have found such a loving environment for her. Thank you so much, Big Mike and Ms. Alice, for being there for M. For helping mold her into the awesome person that she has become. For teaching her ALL that you have tought her. You are the best!

A Julia Feast

Last night Mel hosted a party in honor of Julia Child's birthday. All of the guests were asked to bring a dish using one of Julia Child's recipes. My attempt was a tomato and anchovye quiche (it looked more what we in the US consider a tart). The crust was amazing....that's what 1 1/2 sticks of butter will do for you. Overall, I think the dish was pretty darn good.



The food and company were equally fantastic!! I am already looking forward to next year's celebration! Thanks, Mel!

M even had an impromptu make-over!

Summertime Fun

Workin' the Connections

Over the weekend, M was watching some cartoons on TV. I guess she saw a McDonald's commercial because she ran into the room where I was really excited. She had this serious look on her face and the short conversation goes like this.

M: Can you talk to your people at work to get the toys?
P: What toys?
M: You know the Pet Shop toys.
P: Sure, sweetie, I'll see what I can do. I know just the people to talk to about this.

(fyi...Littlest Pet Shop toys are the current Happy Meal toys.)

This is the first time M has hit me up for work connections. Already workin' it! Smart girl.

Need a Smile?

Here ya go....(This is what ARose does with her toes when she eats! Too cute!!)

Fried Zucchini Flowers

Aaaaaa, late summer…..this is the time of year I eagerly await each year (archives) . Why? Because that’s when zucchini flowers are in season here!!! Yippee!! We made our first bunch of the season over the weekend using the flowers straight from our garden. If you have never had this culinary pleasure, you are certainly missing out on something special. My first time eating these divine fried flowers was in Rome a few years ago… with Chris….prior to kids ….. I admit that the fact that I ate this dish in Rome may add to MY special feelings towards them but I promise you I could have eaten them anywhere USA and would have equally fallen in love. This is what culinary dreams are made of! Simple and fantastic! Go to your local farmers’ market (or plant some in your garden for next year—but watch out because zucchini plants are vines…they get really big and require lots of room to do what vines do). Buy these lovely flowers. And, give them a try. You will not be disappointed. Buon Appetito!!

FRIED ZUCCHINI FLOWERS

by Chris

Serves 4 as an appetizer

Oil for frying, enough to cover the blossoms in the pot/pan you use (I use 3/4 canola, 1/4 olive oil12

For the Flowers:

Zucchini Flowers (male or female...female are attached to the zucchini, male to a stem)

Prosciutto, cut into 1" thin strips

Mozzarella (Penny’s edit: fresh is best- blot a little of the water off; also if you have Buffalo mozzarella available, give that a try!), cut into 1/2" cubes

For the Batter:

All purpose flourBeer (I use a Kolsch style beer (such as Goose Island Summertime, or other summer beers, but any beer, wine, soda water works)

SaltPepper

Heat oil to frying temperature (I have no idea what that temperature is, but hot enough to fry something and not burn it.)

Prepare the batter by mixing flour and beer to the consistency of very heavy cream. Season with salt and pepper.

As the batter rests, prepare the zucchini flowers by carefully rinsing them upside down. If using female blossoms, cut off the flower with a 1/4" of zucchini attached. If using males, leave an inch or so of stem. Carefully pick out the stamen or pistil inside the flower.Wrap a piece of mozzarella with the strip of prosciutto, and stuff it inside the flower. Coat the stuffed zucchini with batter. Add 3-4 zucchini to the oil, all to fry to light golden color. Some like it crispy, some like it soft. Repeat with 2-3 more batches. Drain on paper towels. Sprinkle with a little more salt and pepper. Cool for 2-3 minutes, as the oil inside is piping hot, then eat immediately.