Foodie TV Review: The Layover

The Layover (2011) Poster

This week’s review from the Weekend Chef is on another TV food series. As promised last week, we’re seeing Anthony Bourdain again. Love him or hate him, he has been prolific over the last decade with food-based programs and especially food-based travel programs. Don’t be surprised if he pops up again in a future review.

The premise of The Layover is the idea that if you have a couple of days in a city during a layover, how do you make the best use of the time? Anthony Bourdain gives the impression that every episode involves a real layover on his way somewhere else. I’m not buying it. Just be honest with me, Travel Channel, and say it’s pretend and then I can stop thinking about it while I watch. In any case, every episode of the show focuses on one city (Los Angeles, Amsterdam, London, etc.). He typically has a local guide of sorts taking him to all the best food spots in town. Some are in the main tourist areas and some are off the beaten path. Anthony tries to boil down and enjoy the essence of the city in the short span he’s there. He interviews both chefs and locals alike to get a handle on the culinary and cultural trends. More often than not, the real and best parts of a city can be enjoyed both inexpensively and without pretense: pubs, taco shacks, greasy spoons. This is essential the way our family tries to access a new place, by ignoring the overpriced tourist traps and franchises and find the unique and local. It would probably help to have a dedicated guide and a bunch of chefs eager to share their wares, but we seem to do ok without. Internet research can be your friend.

How do you find your way around a city? Please share in the comments section!

Chewy Lemon Cookies

Chewy Lemon Cookies

As I mentioned in Monday’s post, our February supper club’s theme was citrus (yes, I’m really behind on posts!).  I chose to make dessert and made the Coconut Key Lime Pie that I had posted Monday.  I rarely choose to make dessert for supper club because I feel so much pressure!  If my dish for the main meal doesn’t work out, there are several other dishes to help round out the meal and it’s not a big deal (not that this has ever really happened, luckily!).  Making dessert, you’re on your own!  If it ends up being a fail, then the group goes without dessert (insert sad face).    To help alleviate my stress I decided to make these Chewy Lemon Cookies as back-up!  While I mentioned I’m not a citrus fan, I somehow made two citrus desserts that I enjoyed!  These cookies were basically a sugar cookie with a hint of lemon.  They were nice and soft and chewy.  You could definitely taste the lemon flavor, but it was not overpowering or mouth-puckering.  These are cookies that I’d make again, especially when I’m in the mood for something non-chocolatey.

Chewy Lemon Cookies
Recipe from blog how sweet it is

Ingredients:
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1 stick of butter, melted and cooled
1 cup granulated sugar
1/4 cup brown sugar
1 egg + 1 egg yolk, at room temperature
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract

Directions:
1. Preheat oven to 325 degrees F.  In a small bowl, mix the flour, baking soda and salt and set aside.

2. In a large bowl, add the cooled, melted butter and whisk in the sugar until smooth. Add in the egg and egg yolk, mixing to combine.  Whisk in the lemon juice, lemon zest, vanilla and lemon extracts. Stir in the flour mixture until a dough forms. If needed, use your hands to help mix the dough.

3.  Scoop the dough into golf-ball sized balls and place on a baking sheet 2 inches apart. Bake for 10-12 minutes, or until middle is just set an edges are slightly golden.  Let cool on wire racks and then enjoy!

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Children’s Books About Gardening

Spring is officially here and the weather has finally started warming up.  That means it’s time to get ready to garden!  Here is a collection of books that we’ve read recently in preparation.  This year we will be creating home-made earth boxes and doing some other container gardening, for lack of space.  If you need a little gardening inspiration, here are some children’s books that we recommend!

Board Books:

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Planting a Rainbow by Louis Ehlert
Rating:  4 out of 5 stars

This classic picture book is now in board book as well!  The child narrator describes the process of planting a rainbow, starting with bulbs, ordering seeds, selecting seedlings and watching and waiting for the rainbow to grow!  The end of the book contains layered pages with different colored flowers.  Each flower is named.  This book has simple text and bright, colorful pictures.

We borrowed this book from the library.

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The Secret Garden:  A Flowers Primer by Jennifer Adams
Rating:  4 out of 5 stars

This is a colorful board book for very young children.  It’s a great introduction to flowers, with bright,  beautifully illustrated, flowers.  Each set of pages names the flower and contains a quote.  It’s simple yet captivating.

*We read this book at the book store.

Fiction Picture Books:

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The Imaginary Garden by Andrew Larsen
Rating:  3 out of 5 stars

Theodora, a.k.a. “Theo” visits her Poppa in his new apartment.  She loved the garden that he used to have at his old house.  While it’s too windy on his balcony for real flowers, she comes up with the idea to plant an imaginary garden.  Poppa buys a large canvas and the two spend time planning and then “planting” their garden.  My daughter felt “the story was just okay but the book has really pretty pictures of flowers.” I liked that the story focused on Theo and her Poppa sharing a memorable experience.  However,  I think even a city dweller with a balcony can have a small container garden and grow something.

*We borrowed this book from the library.

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Muncha! Muncha! Muncha! by Candace Fleming
Rating:  3 out of 5 stars

In this picture book, Mr. McGreely is excited to plant a garden.  As his garden grows, three bunnies come and “visit” every night eating his vegetables.  First Mr. McGreely builds a small wire fence.  But when that doesn’t work he tries building a wooden wall and finally a fortress around the garden.  He finally outsmarts those bunnies…..or hasn’t he?!!  This was an okay read for us.  Unfortunately, I can relate, but have to fight deer, instead of bunnies!

*We borrowed this book from the library.

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Strega Nona’s Harvest by Tomie dePaola
Rating: 4 out of 5 stars

Tomie dePaola brings back Strega Nona and Big Anthony in this picture book about gardening.  It is spring and Strega Nona takes out her seeds and gets ready plant this year’s garden.  She has special methods of gardening, including never planting seeds in the same spot, waiting until the full moon to plant the garden and singing a special song.  Big Anthony decides that he’s secretly going to plant his own garden as well.  Strega Nona’s garden brings a bounty of vegetables which she stores for the winter.  But Big Anthony’s garden also does very well and he leaves piles of vegetables outside Strega Nona’s door each night.  The rest of the town’s gardens didn’t do so well, so Strega Nona delivers vegetables and holds a Harvest Feast for everyone.  At the end of the book though, she still doesn’t know who has been leaving all of the vegetables!  dePaola is a well-known children’s author, with many children being familiar with Strega Nona and Big Anthony.  This story is a bit lengthy for very young children, who may not have the attention span to sit through the entire book.  There are several Italian words used throughout the book, but unfortunately, with no pronunciation guide!

*We borrowed this book from the library.

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Tops & Bottoms by Janet Stevens
Rating:  4 out of 5 stars

To help feed his hungry family, Hare comes up with a plan to become business partners with lazy Bear.  Hare and his family use Bear’s land to plant and harvest and the two split the profits.  This sounds agreeable to Bear until he discovers how sneaky Hare is.  When Bear gets tops and Hare gets bottoms Hare and his family get carrots, beets and radishes.  When Bear calls bottoms Hare gets lettuce, broccoli and celery.  This is a cute story that illustrates how different vegetables grow.

* We borrowed this book from the library.

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The Ugly Vegetables by Grace Lin
Rating:  4 out of 5 stars

This picture book is narrated by a young girl who doesn’t like that her mother’s garden looks different than all of her neighbors’ gardens.  They all have pretty flowers while her family’s garden grows ugly vegetables.  But when her mother uses the vegetables to make a tasty smelling soup that has all the neighbors stopping by, the girl’s feelings about her mother’s garden changes.  The author includes a picture glossary of the ugly vegetables that includes their pronunciation, definition, and the names written in Chinese characters. There is also a recipe for Ugly Vegetable Soup.

*We borrowed this book from the library.

Non-Fiction Books:

 

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Farmer Will Allen and the Growing Table by Jacqueline Briggs Martin
Rating: 5 out of 5 stars

This is a picture book biography about Will Allen, former professional basketball player turned farmer.  The book tells the story of how Allen took deserted greenhouses and turned them into a thriving garden.  He then went on to educate and teach others how to farm.  The book has an afterword that Allen giving young readers pointers in how they can help people around the world have “better, safer and healthier food to eat.”  He also invites them to visit Growing Power Farm, his urban farming project, in Milwaukee, Wisconsin.  The illustrations and the text in this book teach kids about the importance of urban gardening in a fun and easy to understand way.  It shows how believing in something and hard work can pay off.  I had actually not heard of Will Allen until we read this book.

*We borrowed this book from the library.

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Kid’s Container Gardening:  Year-round projects for inside and out by Cindy Krezel
Rating: 4 out of 5 stars

This book starts with a quick introduction of what plants need to survive. Then, starting with spring, author Cindy Krezel provides four container gardening projects for each of the four seasons.  I liked that the list of supplies needed for each project was fairly short.  The directions for each project are simply written for kids  to follow, noting when parental assistance is needed.  A glossary of more advanced terms used in the book is provided at the end. Unfortunately, my daughter wasn’t interested in any of the projects and said she’d like to help  me when I do my gardening.

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The School Garden:  Reason with Shapes and Their Attributes by Sebastian Avery
Rating: 3 out of 5 stars

This non-fiction book published by The Rosen Publishing Group is part of the Rosen Readers Common Core Math series.  This book focuses on geometry showing real-life application of skills needed to plan a garden.  The narrator describes the planning of a school garden.  Each class chooses a different size garden to plant and decides on different things to grow in their garden from flowers to vegetables to herbs.  Each set of pages shows how the garden is partitioned and uses fractions and different colors to illustrate.  The book has colorful  photographs and includes a glossary at the end.  This is a good book to reinforce fractions and shows how such skills are useful in “real life”  that can be used both at home or in the classroom.

*We borrowed this book from the library.

If you have any other recommendations for children’s books about gardening, please share in the comments section!  We are always on the look out for new books!

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Coconut Key Lime Pie

Key Lime Pie

I never thought of myself as a big citrus fan.  I enjoy a grapefruit every now and then and like some lemon slices in my water or diet soda.  Our supper club’s February theme was citrus and I picked dessert.  I was looking for a recipe that I normally wouldn’t make.  Pies?  Rarely if ever, do I make them so I went with it.  Lemon meringue was definitely out.  I highly dislike it!  I found this recipe which is a variation on the traditional key lime pie and decided to attempt to make it.  I’m not a big key lime pie lover either, but this sounded a bit more appealing.  Well, after making this, I may be a convert!  This pie was REALLY good!  I wasn’t sure I’d be able to find key limes and was pleasantly surprised to find a bag at my local Shoprite!  I’m not much of a baker.  While this recipe had multiple steps and required some chilling time, overall it was really easy to make.  The most time consuming task was squeezing the juice out of the tiny key limes!  Did I mention that this pie was really tasty?!!!  We all enjoyed it a lot.  I liked how the coconut flavor was subtle, but evident.  The key limes gave a slight tang to the creamy filling.  Unfortunately, I didn’t get a pic of the pie sliced.  However, I will have to rectify that.  Since this is a perfect summer dessert, I plan on making it again soon!

Coconut Key Lime Pie
Recipe from blog A Cozy Kitchen

Ingredients:
1 cup finely ground graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
6 tablespoon butter, melted
1 (15-ounce) can full-fat unsweetened coconut milk
1 1/2 teaspoons finely grated key lime zest (from about 4 key limes)
1/3 cup fresh key lime juice (from about 6 key limes)
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon salt
2 tablespoons sweetened or unsweetened coconut flakes
2 tablespoons powdered sugar
1 cup heavy cream

Directions:
1.  For the crust:  Preheat the oven to 350 degrees F. In a medium bowl, mix together the graham cracker crumbs, sugar, salt and butter. Pour the mixture into a standard 9-inch pie dish, making sure to press the crumbs up the sides and all over the bottom of the dish until you have a nice, even layer of crust.  Bake in the oven for 10 to 12 minutes, until lightly golden brown. Remove and set aside, letting the crust cool completely. Turn the oven down to 325 degrees F.

2. For the filling:  In a small bowl, set aside three tablespoons of the coconut cream that’s sitting at the top of the can of coconut milk. Place the bowl of coconut cream in the refrigerator to be used later as part of the topping. Stir the remaining coconut cream and coconut milk together, making sure to break up any large clumps. In a large bowl, whisk together the coconut milk, key lime zest, key lime juice, egg yolks, sweetened condensed milk and salt.

3. Place the cooled pie dish on a baking sheet and transfer to the middle rack of the oven. Pour in the filling and allow to bake for 45 to 50 minutes, until the top is firm to the touch yet still a wobbly. Once done, remove from the oven and let cool for approximately 10 minutes. Transfer the pie to the fridge letting it set for at least 2 hours. While the oven is still on, place the coconut flakes on a baking sheet and toast for about 5 minutes in the oven, until lightly golden brown. Set aside and turn oven off.

4. For the topping:   Right before serving add the reserved, refrigerated coconut cream and powdered sugar to the bowl of a stand-up mixer with the whisk attachment; beating approximately 2 minutes until smooth. With the mixer running, pour in about 2 tablespoons of heavy cream beating until incorporated. Slowly pour in the rest of the heavy cream until smooth and medium peaks form, about 2 minutes.

5. Spread the whipped cream on top of the pie, sprinkle the toasted coconut flakes on top, slice and serve.

 

 

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Friday Favorites #13

Friday Favorites

Happy Friday everyone!   Hope it’s been a good week for everyone!  It’s flown by for me in a whirlwind of work and the kid’s activities.  This weekend is looking to be another busy one.  I’ll be out on the soccer field in the morning  with the kids while the Weekend Chef is at his Tae Kwon Do class.  Then later it’s off to a birthday party for one of our neighbor’s kids.  Finally, we are hosting our monthly supper club this month so we have to get the house ready and prepare our dishes.  This month’s theme is “round.”  I am planning on making fish cakes and the Weekend Chef is making some sort of stacked tortilla dish.  It will be a delicious meal, I’m sure!  On to this week’s favorites:

1.  The Annie movie remake.  We finally got to watch this movie this week and the kids LOVED it!  I watched it with them and was a big fan as well.  They did a really great job modernizing it!

2. Favorite Bookmarked Recipe of the Week:  This Giant Strawberry Cinnamon Roll Cake from blog Crazy for Crust…..yum!  Hope to make this the next time strawberries go on sale!

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3. This kitty!  What you see is pretty much a nightly ritual.  I sit on the couch and she curls up in my lap and sleeps.  LOVE! At least one of our cats is cuddly.

 Where She Went by Gayle Forman

4.  Where She Went by Gayle Forman.  I am almost finished reading this sequel to If I Stay.  I recommend these YA books and the movie If I Stay if you haven’t read/watched it yet.

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Courtesy of the Weekend Chef…The latest Star Wars: The Force Awakens teaser trailer. Still coming out on Christmas, several months away. Please be a good movie.

Linking up with Tif @ Bright on a Budget, Andrea @ Momfessionals, Amanda from Meet @ The Barre and Jennie from The Diary of a Real Housewife!

Hope you all have a great weekend!

Foodie TV Review: Mind of a Chef, Season 1

The first season of Mind of a Chef is currently available on Netflix but originally aired on PBS at the end of 2012. The show finished its third season. Each 16 episode season features a different chef or chefs and takes and a look into their inspirations and quests to bring new creative food to the table. Anthony Bourdain acts as both executive producer and narrator. I’m sure we’ll be seeing him again in an upcoming review as he hosts several food-related shows. Season one exclusively features chef David Chang, the award-winning chef and creative mastermind behind the Momofuku restaurant empire. It’s easy to see why he deserves his own season as he is widely regarded as one of the best things to happen to food in the last decade.

The series explores his childhood and heritage while following him around the world. He meets with old and new friends during his travels to locations such as Japan, Spain and various US stops to share the foods that made him who is today and the innovations that he is developing now. He takes the heritage and history of food and presents it in a new and unique way. He also takes a look at some of the other chefs that inspire him and drive him to continue innovating. David Chang has certainly left a mark on food and future generations of new chefs are looking to him as inspiration to become great in their own right. We have not yet had the opportunity to eat at any of his restaurants but look forward to doing so. Watching the show gives a detailed and inside look at his life of cooking and is a great way to see an excellent chef at the top of his game. Next step is to eat some of this greatness.

Have any of you enjoyed David Chang’s restaurants? Please share some of your favorite experiences in the comments section.

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Thai Peanut Butter & Bacon Turkey Burger

Thai Peanut Butter Turkey Burger

No joke, typing this post is making my mouth drool.  I’m remembering how good these burgers were when I made them and I need to eat one of these now!  The combination of salty bacon, sweet pineapple and spicy sriarcha is the holy grail of burgers.  These are so flavorful ,that after making these, you probably won’t want a regular burger again.  The only adaptation we made to the kids’ burgers was to omit the sriracha garlic chili sauce.  Otherwise, they ate them as is.  Of course, what’s not kid-friendly about these?!!  Bacon, pineapple and peanut butter….some of their favorite foods.  They were sold and their burgers were devoured!

Thai Peanut Butter & Bacon Turkey Burger
Recipe adapted from The Noshery

Ingredients:
1 lb. ground turkey
1 Tbsp. Montreal Chicken Seasoning
8 pieces bacon, cooked
4 sliced pineapple rings (we used canned)
Peanut butter
Sriracha Garlic Chili Sauce
Cilantro
4 hamburger buns

Directions:
1. Mix ground turkey and Montreal Chicken Seasoning until combined and then form into four patties.

2. Heat a large skillet over medium heat.  Once the pan is heated, add the burgers to the pan, cooking approximately 3-4 minutes on each side until cooked through (to at least 160 degrees F, as recommended by the USDA).

3.  While burgers are cooking, prepare the buns by laying them open.  If using sriracha sauce, you can add to the top of the bun.  Once burgers are done, place one burger on each bun bottom.  If you’d like your pineapple rings warmed, put them into the heated skillet and cook approximately 30 seconds on each side to warm through.  Add a spoonful of peanut butter to the top of the warm burger.  Lay two slices of the cooked bacon on top of the peanut butter.  Add a pineapple ring and garnish with cilantro.

The Postage Stamp Vegetable Garden: A Review

The Postage Stamp Vegetable Garden by Karen Newcomb
Rating:  4 out of 5 stars

Spring is here and it’s time to start thinking about planting a garden!  If you saw the size of our backyard, you would know why I would need to request a book titled The Postage Stamp Vegetable Garden from Blogging for Books.  My dream is to one day have a yard large enough to have a gigantic garden.  Until that day, which will hopefully come, I will attempt to garden…..AGAIN.

This book is actually a revised edition of a book previously published forty years ago, with added information on heirloom vegetable gardening.  It’s sold over 500,000 copies and I can see why.

In the whole scheme of gardening I am definitely a novice.  This book is a great resource for novice gardeners like myself.  Chapter 1 begins with planning out a garden.  It covers everything from where you should plant your garden to how many plants you will need based on the number of people you plan on feeding.  It also provides sample garden plans for different sized gardens using different types of vegetables, flowers and herbs.  Other chapters include creating an optimal soil mixture, when and how to plant different vegetables and watering the garden once you’ve planted it.  Newcomb also provides information on plants and herbs that work well together as well as pest and critter control.  The majority of the book consists of detailed information about specific vegetables.  Newcomb rates the vegetables, noting which ones work especially well in small-sized gardens.  She also gives information planting the specific vegetable, recommended varieties, typical problems you may encounter growing that vegetable, and harvesting and storage tips.

This book provided a wealth of information to me, as a beginning gardener.  Although not necessary, I think photographs would have enhanced the enjoyment of this book.   After reading this book, in lieu of an actual garden, my goal this year is to have success with container gardening.  Stay tuned for updates as I start planning!

*Disclosure:  I received this book from Blogging for Books.  However, all thoughts and opinions are my own. 

Shrimp Marinara Soup

Shrimp Marinara Soup

Soup in April?! This Shrimp Marinara Soup recipe was in Cooking Light’s May 2014 issue, so, yes, soup in April is totally acceptable!  Although this past weekend was GORGEOUS, today is supposed to be rainy and in the 50’s.  Perfect soup weather to me. I don’t cook with shrimp often, but I should.  Especially because my little guy loves shrimp so much. This meal was super quick and easy….I mean, 25 minutes or less easy!  And the kids loved it!  If you have kids that are not very adventurous eaters you many want to try this recipe out. It has pasta and marinara sauce, both ingredients that most kids are familiar with and like.  You can try cutting the shrimp up into smaller pieces, so they’re not so intimidating. Feta is pretty tangy, especially for those not familiar with the taste. However, my daughter, who is not a big cheese eater, enjoyed this soup even without the feta.

Shrimp Marinara Soup
Recipe slightly adapted from Cooking Light, May 2014

Ingredients:
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 large garlic cloves, minced
1/4 cup white wine
2 cups unsalted vegetable stock
1/2 cup water
1/2 cup uncooked orzo
2 cups lower-sodium marinara sauce
16 ounces large shrimp, peeled and deveined
1 ounce, feta cheese, crumbled (about 1/4 cup)

Directions:
1. Heat a large saucepan over medium heat. Add the olive oil, coating the pan. Add the oregano, pepper, and garlic and sauté for  30 seconds. Add the wine and cook 1 minute. Add the vegetable stock and 1/2 cup water to the pan; bringing to a boil. Stir in the orzo and cook approximately 6 minutes.  Stir in the marinara sauce and the shrimp, cooking approximately 4 minutes until shrimp are done. Spoon soup into bowls and top with approximately 1 Tbsp. crumbled feta.

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Friday Favorites #12

Friday Favorites

Happy Friday! Loving the warmer weather we have been having!  My daughter started tennis lessons yesterday and I’m hoping she loves the game as much as I do!  I started playing in high school so she’ll have many years on me!  The Weekend Chef is at a Tae Kwon Do tournament all day Saturday, so I am Mom Extraordinaire!  Soccer season starts up again tomorrow, so I’ll be bringing my son to his first practice.  He’s so excited since he missed the entire fall season because of a broken arm.  Then, it’s off to drop my daughter off with her Girl Scout Troop for overnight cabin camping.  The weather is supposed to be awesome Saturday and keeping my fingers crossed the forecast stays that way.  Her camping trips always seem to get rained on…..though they’ve always been troopers and camped on, rain and all!  Not sure what else the weekend has in store for us, but rest and relaxation are going to be fit in somewhere! Now on to some of this week’s favorites!

1. Family Viewing:  At first we were bummed that Man v. Food had suddenly disappeared from Netflix…..but then noticed that it came back with new episodes.  In the meantime, we started watching Cupcake Wars.  I love the flavor combinations that they come up with!  The only downfall is that watching makes me crave cupcakes!

2. Favorite bookmarked recipe of the week: This Monte Cristo Breakfast Casserole from blog The Suburban Soapbox.  My kids LOVE breakfast foods and most weeks I try to make at least one breakfast for dinner type meal.  I will definitely be trying this casserole out!

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3. Birthday Celebrating…..and celebrating…..and celebrating!:   Our daughter turned 9 on Tuesday. We had the family birthday party on Easter.  If you follow me on Instagram, you know that on Saturday we went to The Melting Pot for her birthday dinner celebration.  The kids LOVE this restaurant (this is where she picked last year too!)!  We were all stuffed by the time we left and our super awesome waiter, knowing it was her birthday brought our daughter her own dessert plate for the chocolate fondue AND a box of chocolate covered strawberries to take home!  Dinner was of course AFTER we spent an hour and a half in Barnes & Noble (her request) while she browsed and chose some books.  Finally, on Tuesday, her actual birthday, I surprised her by having the local radio announce her birthday on air, which we got to hear while eating breakfast. We finished off the birthday celebrating with her final request of steak and mashed potatoes for dinner with ice cream cake for dessert.

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4.  Yeah, that’s pretty much me and exercise…..with summer coming I know I should start exercising more.  Tennis once a week isn’t cutting it…..but motivation needed!

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5.  What we are reading:

I am currently reading  this book.  I love reading about food, especially when mixed with travel.  Prior to becoming an American citizen, the author, a chef who I’ve seen on The Next Iron Chef, travels across the United States trying to find out what it means to be American through its food.  Although I haven’t had much reading time, I am enjoying it.

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My daughter is currently reading this book.  (She actually is in the middle of too many books to count, but she did just buy this book on our recent Barnes & Noble trip) It’s the third in the Disney After Dark series that she’s really into.

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My son just finished this book.  While he’s still really into the Geronimo Stilton series and the Thea Stilton book series I’m trying to get him to read some other books as well.  This was a new chapter book that I had picked up from the library. Since we were out of Stilton books for him to read and we HAD to complete his book log for school he ended up reading (and I might add enjoying!) this book in which a group of kids find homes for shelter pets.

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The Weekend Chef is reading this book which a colleague of his recommended.  It’s historical and informational…..but according to him, not very enjoyable.

Hope you have a great weekend!  Linking up with Tif @ Bright on a Budget, Amanda from Meet @ The Barre, Andrea @ Momfessionals and Jennie from The Diary of a Real Housewife.