Tuesday, July 31, 2007
Friday, July 13, 2007
The Bug flipped over his handlebars last month and broke his two front teeth. Now he has to eat soft food and nothing he has to bite into. It's been a challenge, but we've found a few things that he really enjoys.
Peanut Butter Banana Smoothies
Two to three tablespoons smooth peanut butter (depending on your taste)
Two tablespoons chocolate syrup
Approximately 1 cup ice
One cup milk
Add all ingrediants to a blender and blend on high until smooth and frothy. This is a thin smoothie--add more milk if it's thick. Drink with a straw and enjoy!
Sunday, July 01, 2007
The Bug and I are doing field trips every Saturday. One weekend we went to Oakland's famous Chicken 'N Waffles (like Roscoe's, but not) as part of our "EXPLORE Oakland" field trip. We saw Jack London's little Alaskan shack, we looked at a lighthouse boat, we drove through West Oakland and looked at the folks working on their yards and corner gardens, and we spent some time in the giant, beautiful cemetary.
Last weekend we went to the Benicia Camel Barns. No eating involved with that one.
This weekend I had lots of shopping to do and didn't have time for a historic field trip. Instead, we went to Saigon #1 on North Texas Street in Fairfield and tried out some Vietnamese food. I'm no stranger to Bun and Pho, but I knew the Bug was and figured he'd enjoy it. I was right.
We arrived at 2pm to an empty, clean strip-mall hole-in-the-wall. It seemed to be staffed by 14-year old boys. We ordered a small Pho with brisket ($4.95) for the Bug (no tendon, thank you very much) and Bun with grilled pork and fried roll ($6.50) for me.
Oh. Guess I should mention that my kid had a bike accident a few days ago and bashed apart his two front teeth, doing himself some pretty nasty damage. No biting into foods and no hard food for at least 6 weeks. So I figured nice soft rice noodles and soothing broth would be a comfort.
I wasn't impressed with the veggies that came with the Pho. A lot of crunchy bean sprouts, one sad sprig of mint, three slices of jalepeno, and a tiny wedge of lime. No cilantro at all. But then again, I thought my kid would really only touch the lime, so I didn't say anything.
We also got one summer shrimp roll and one fried pork roll. Both were a hit with the kid...I objected to the substitution of lettuce for mint in the summer roll.
The grilled pork in the Bun was GREAT. Really flavorful, a little crispy, and perfectly cooked. The broth in the Pho was pretty good too. The only thing we didn't like was the watermellon smoothie, no pearls ($2.47) which was so fake and powdery tasting neither of us drank it. Imagine...a kid not liking a cold shake that tastes like Watermellon Bubbalicious!
The Bug ended up falling in love with bean sprouts. He wrapped up a package of them in a large lettuce leaf and munched on them in the car on the way to Costco. Very happy kid. We'll go back.
1972 N. Texas Street
I'm getting closer and closer to having this kid. The due date is July 19th, so I'm almost "within the zone." Of course, the Bug was two weeks late. Though I don't think this one will do that to us, considering I've been having some serious Braxton Hicks (painless contractions) the past two days.
Anyway, with the mother of all barbeque holidays coming up, I thought I'd post my marinade for grilled chicken. This is good all year round and is quick and easy. It's MUCH better to make your own marinade than to open a bottle. Why? You control what goes into it. No monosodium diglutamate or polyunsacharide disorbatine.
With this one you won't get deep color on the grill (no sugar) and if you use more lemon juice your chicken will be whiter than normal. But it will taste sooooo good and juicy!
Grilled Chicken Marinade
1/3 C olive oil
1/4 C fresh lemon juice
1/4 C good white wine
1/3 C warm water
2 to 4 crushed garlic cloves
1/2 cup fresh basil
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Put in a blender or food processor and blend until well mixed. If you don't have one, just mince your garlic well and gently julienne your basil.
Pour over four to six chicken breasts. I use skinless chicken breasts, and seal it all up tightly in a freezer bag. Marinate for at least 30 minutes--but an hour in the fridge is better.
Save some of the marinade for using on the chicken after it's cooked--don't use raw chicken marinade.