have a lovely weekend (& cookies)

Source: ledelicieux.com via Delicieux on Pinterest

I made two Christmas cookie doughs last night in preparation for two little get-togethers this weekend celebrating Ace's 2nd birthday. And though I like how festive the cookies look in the picture above, I find I just want to make the same cookies I enjoyed growing up. My favorites?

Chocolate Crinkles and Gingersnaps.

I'm using this and that recipe.

Oh, and in keeping with the whole theme of this blog, the series Making it Home, and all I've learned from Karen Le Billon, this is actually the first time I'm making these cookies. Yup. I'm 32 and this is the first attempt, just in time to serve at a party. Ha!

Have a lovely weekend friends.

icj,
~j


p.s. Yesterday was St. Nick's Day. I grew up thinking it was the 7th because he "always comes to our house the next day," meaning no one remembered until we reported that he came to our classmates' homes the previous night. I'm so pleased that I pulled it off for the little guy! The big guy was disappointed that he didn't get anything:) I'll have to remember that for next year.

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Having a Food Community

Food is a wonderful thing.  In recent years I’ve become much more interested in how our food is cultivated and managed, in food deserts, in preparing delicious and approachable dishes, and so much more.

I am definitely in the infant stages when it comes to understanding the world of food, no more so than in the produce department. In the Milwaukee area we are lucky enough to have access to a local grocery chain, Sendik’s. If it weren’t for them, I’d be at a total food loss.

Before becoming a regular at this local grocer, I did the usual big-chain, generically owned theme park of a store and I shopped the middle aisles more than the outside. You know about shopping the outside, right? It was fine. We live in a wealthy country in a well-off area of the state, so the very worst at those stores was better than what so many people can find in their own neighborhood. And I owe my second high school job to one of those chains. I still turn my dollar bills in the same directions…

But, there’s something really different happening at our local Sendik’s. A great deal of time and attention has been placed on finding men and women of character and training them to high standards. Every time I walk in the store, someone says hi to me by name. I’m constantly in need of top-shelf help, being 5’1” and all, so Nick from the liquor department anticipates my need for help. Just this past week there wasn’t any of the large yogurt containers we go through twice a week, and the dairy guy, Chris, not only went in back to search but opened up 5 pallets until he found the right one for me and then found me in the store.

And then there’s Tiffany who saw that I hadn’t brought enough cash one day and, after I’d set a few things aside, checked out and hit the parking lot, she purchased them for me and run out after me to deliver them. Who does that?!

The food community I’ve read so much about in Karen Le Billon’s book seems to be, in part, in my own backyard!

So aside from the generous, personable character I keep finding in the people at this store, I also depend on them entirely for my produce. Bananas and lettuce and turnips, oh my! I’ve spent a ton of time talking to this guy, Luke, who educates me constantly about what to buy, how to pick the piece, how to store it, and even how to prepare it.

Guess my delight when Sendik’s agreed to let me interview Luke for the blog! We’ve already completed one session which I’ll have up for you in a few days. It includes:

What vegetables and fruit are hot right now (in the Midwest, at least), how to pick them out depending on which day I intend to use them, and how to store them. You’ll get to meet Luke and hear a little more about my utter un-brilliance!

I am very unbrilliant.

Icj,

~j

p.s. I was not paid or perked by Sendik’s to write this post. Should they decide to offer me a month’s worth of groceries I would not object;)

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how we do it : weekly staples budget

So everyone has their own system, and if I'm like most people then we're all constantly tweaking that system to work with a new budget, new person, new events. In preparation for our budget talk last night, I got down to business on something I'd been wanting to complete for quite some time.

A weekly staples budget.

Exciting, right? Aren't you on the edge of your seat?

See, like I said in this post, I go over budget in groceries almost every week. We have a monthly budget, but I break that down into a weekly budget because I like to shop for and plan meals on a weekly basis. I don't think we're anything near extravagant (even my favorite beer is only $7.99 for a bottled sixer), so I couldn't put my finger on where the money was going.

I thought I had three problems:

1. I often had to rush through meal planning, so I couldn't always keep the budget in check.
2. Because of #1, I'd have to run out and grab random items or meal-fixin's at the last minute, which we all know is more expensive than not.
3. I wasn't sure what we spent on our fixed staples, items we use up every week and that retain a pretty even price.

So here's what I did: First, I checked my Master Grocery List, recorded in Excel. In this list I have tracked ALL my grocery items, even those I've only purchased once before, if I think I'll ever purchase them again. When I have time to properly menu plan this is a phenomenal resource. I can run down the list of what I need and figure out the actual expense at the actual store, no guessing! I even comparison shop between the big chain, Pick'N'Save (really, Roundy's) and the local market, Sendik's. Some items are cheaper in one place than the other, but I haven't noticed a marked change.

Then, I went through our pantry and jotted down our weekly staples like bread, milk, honey. I ran through recent receipts and the Master Grocery List and compiled a separate staples sheet. Like this:

Remember, this doesn't include produce because the prices and items fluctuate with the season. And we buy a lot of fresh produce.

I love it already and it's really opened my eyes to our spending. Let me break it down a bit:

1. I organized it by the aisles of Sendik's since it's my favorite place to shop.
2. I added up each section for quick visual reference when I'm in the store.
3. I added up the totals of all sections so I can see what my expected maximum could be and thus budget for produce, the prices of which fluctuate almost weekly.
4. I kept totals and X's in light gray so I can see them but write over them when I'm using the list a particular week. So when I plan, I scratch the X next to an item I know I'll buy and then I know to write that new section total in before I hit the store.
5. I keep an updated on date so I know how reliable these prices can be.

This has already helped me see I spend almost twice as much on weekly staples than I would have imagined. We literally eat everything here at least once a week, and sometimes twice! 

FINALLY, I called the two stores to find out their current meat prices per pound. I was SO impressed with both conversations, particularly with their willingness to walk me through prices, the differences provided in ABF and reserve meat, the different cuts, etc. The Sendik's butcher was even able to tell me about the limitations the store places on their purchases to preserve quality of meat and integrity of farming. Very enlightening and enjoyable. Who knew? I recorded all of this in the Grocery Master (would you like to see it?), and just chose the prices for what I think I'll purchase in the next week.

I'll let you know how it goes in the next two weeks, but thus far I'm encouraged. I like to know what I'm working with. I can be very creative when I know what my boundaries are.

What do you think? Do you do anything like this, too? Or do you think I'm nuts?

icj,

~j

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recipe week : carrot & brown sugar souffle

Source: allrecipes.com via Jennifer on Pinterest

This recipe is serendipitous. I have no idea how I even found it, but I did, and it is now my favorite autumn dish. No kidding. And I'm not the kind of person to go crazy over veggie dishes typical at Thanksgiving. But this one? This is what I'm bringing to our Thanksgiving table this year. And the next.

The recipe as given below is what our family adjusted and prepared from the original allrecipes.com recipe. 

INGREDIENTS
1 1/2 lb whole carrots
optional: substitute 1/2 lb carrot with sweet potato, peeled & chopped
1/2 cup butter, softened over an hour
3 eggs
3/4 cup brown sugar
1/4 cup flour
1 1/2 tsp baking powder
3/4 tsp baking soda


METHOD

Preheat oven to 350 degrees F (175 C).

Bring a stockpot of salted water to a boil. Cook carrots until tender, 10-15 minutes. Remove from heat and drain well.

Place all the ingredients in a food processor* and pulse to puree. Outcome should be smooth with no chunks.

Pour carrot mixture into a 1 quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning the bottom of the souffle.

Bake uncovered in the preheated oven for 1 hour** or until firm.

Sprinkle brown sugar over the top and serve immediately.

NOTES
*You can also mash up the cooked carrots with a potato masher and then mix the ingredients in a large bowl using a mixer, as I did (we don't have a food processor)

**I set my timer for 50 minutes to ensure I don't burn the dish. If it jiggles a bit or looks wet in the center, I put it in for the final 10 minutes.


Seriously, folks, I almost didn't share this one because I want to be associated with it whenever I need to bring food, but since I didn't create it in the first place, I thought that level of selfishness best reserved for a future recipe. Ha!


THUS, I'm not offering three additional recipes of interest today because I think this one must stand alone.

Yes. It is that good. Are you making it yet???


icj,
~j


P.S. Alright now, SO MANY PEOPLE stopped me, called me, emailed me to tell me they are loving this recipe week and they especially want to try the One-Dish. Friends, comment. Let others be encouraged by your brilliance:) Let's get this community gabbing!

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eating mindlessly or eating with pleasure

Source: lifeingraceblog.com via Vlady on Pinterest

When is the last time you could say you were truly satisfied after eating? Physically, mentally, even emotionally? The act of eating should be pleasureful and pleasureful things generally give us a sense of satisfaction in their proper context. In case you haven’t noticed, I put a high price on the pleasure component of eating. Think about it: pleasure is attached to our most basic needs like food, sleep, and sex. If (when) one of those is out of whack much of our world is off kilter.

Both Karen Le Billon and Mirielle Guiliano put a high price on mindful eating, being aware of what, how, and when we experience our food as well as paying attention to the present bite, the taste, the aroma, the texture. This is not to make eating a chore! In addition to attention to the food itself, mindful eating promotes conversation, society, and dare I say it, peace.

Here’s the summary:  We start with preparing good food (more on that here). Then, we eat slowly and deliberating. Finally, we give our attention to those at the table and no other distractions like television, internet, books, or texting. All of this is common sense and I can see many of you giving a puzzled look: really Jen, this isn’t new.

Right! But we’re not practicing it. I think it is because we look at each thing individually and not at the whole package. We’re pressed for time, we aren’t eating a great-tasting meal, we’re eating alone on the run, we have work we want to accomplish and the meal provides time and space to get it done. We take big bites. We don’t take interest in each other. We want to finish eating so we can attend to other things, like Modern Family. Just sayin’.

Source: via Brian on Pinterest

So what is the big picture that makes it all possible and worth it?

You’ve seen the movies or chef shows in which the taster looks away, chews deliberately, moves the food around in the mouth, and definitely doesn’t consider a second bite as the full experience of the first is taken in. They are noticing the texture, the aroma, the many flavors of each ingredient in the single bite. By the time they swallow they have extracted all they can from that bite and their palette is ready for another, which may be slightly different. The taster has extracted as much pleasure from that bite as is possible. Not eat slowly so as to lose weight, but eat slowly so as to have the most intense pleasure!

Then, when one pays attention to each and every bite from its start on the plate to the complete swallow, one naturally looks up from the plate. Perhaps even puts the fork back on the table.  When we look up, we notice those around us. We ask each other questions, we tell stories, we relate our days, we listen. And on a side note, very young children naturally eat slowly, so if you have someone that age in your house it may be easier to start the habit of eating slowly yourself.

We can also call mindful eating, slow food, as Ms. Le Billon does. We’ve all heard the prescription eat more slowly and you’ll feel full faster, thereby eating less. BORING! That’s missing the point. It’s again using food instead of enjoying food and the company of others.

I mentioned in this post that I struggle to put other things aside when I eat.  I think this must be a common battle for those my age, in the US. Being home with children only makes it more tempting. How engaging can a conversation with a 22 month old be? Does Poppy, now 7 months, really need me to look at her, talk with her, while I spoon pumpkin past her plump lips?

But if you live with someone you may already place a lot of value on meals which, according to many cultures, should always be experienced in the company of others. Considering I spend 2 out of 3 daily meals with two people under two, I am still enthralled with how slow eating has resulted in greater quality time with my kids and husband as well as better eating by my son. When I don’t eat with him and give both our food and each other attention, he eats less and then feels hungry earlier. I am less satisfied at my meal and I find I want to reach for a snack between meals.

It took me a few weeks of practicing this at every meal before it became second habit, but now I feel ill at ease if I'm rushed, eating alone, or if I'm not engaging in conversation -- even with toddlers and infants! It’s crazy. I now take smaller bites but it takes me longer to chew. I eat a full meal but still less then I previously would but it takes me twice as long at the table. And I’m so much more satisfied. I’ve given over to the whole experience of eating, so much so that when we grab fast food or we eat a meal with others who eat quickly, I feel physical and mental dissatisfaction. I am left wanting for both conversation, peace, and flavor. This approach to the pleasure of food has worked for our family.

What do you think? Are you a slow eater? Do you feel rushed at most meals? I'm SO curious what you think!!!


icj,
~j

Read why French Kids Eat Everything is a book for adults, see if you're a piggy eater, and see if you can like every food there is!

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quiz : are you a piggy eater?

Source: smokingdesigners.com via Ida on Pinterest

Mmmm, I bet you're curiosity has gotten the better of you, and you didn't want to click this post but here you are. Welcome. You may find you're among friends.

Could you be a piggy eater? Let's find out.

1. Do you scoop the next bite on your fork while you're still chewing your first?

2. Do you put the next bite into your mouth when any part of a previous bite remains?

3. Do you take full bites each time, so that the food fills most of your mouth?

4. Do you take large swigs of your drink to wash down your food?

5. Do you eat while you facebook, tweet, text, or watch tv?

6. Do you eat the same standard meals just about every week?

7. Do you often feel full after you eat?
8. Do you want to snack between meals, or do you snack right before a meal?

9. Do you lean over your plate and eat continuously and rarely put your utensils down between bites? Or are you generally standing/walking as you eat instead of sitting?
10. Do most or all of your meals last less than 30 minutes?


If you answered Yes to any of these questions, you might be a piggy eater. I used to be guilty of almost all of them and I'm still working on two of them.

All imply a disconnect between the act of eating and the food itself. How can we taste let alone savor the bite in our mouth if we're already getting the next one ready? How can we savor something delectable if I have to chew it down first in order to actually taste it? How can I make the most of my meal if I'm distracted by driving, texting, or movies? And when I'm most desperate for the taste, I shovel it in, and I'm full before I feel I am satisfied.

The great news is that the inverse of each gives us a way to greater enjoyment of and satisfaction from our food.

Do you identify with any of them? I think #5, 8, and 10 were the hardest for me! Do tell us!


icj,
~j

check back later today for more digs on food

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french kids eat everything : but could you?

Source: thenglishrose.tumblr.com via Madeleine on Pinterest

Like a typical American gal, I dislike a lot of food. Remember how a former President reminded us how he didn't need to eat broccoli anymore? And half of America nodded in agreement, be it privately, because we, too, had at least one vegetable we wanted to avoid like a plague.

And then I read French Kids Eat Everything and discovered a mind-blowing concept: the French believe that every person, beginning in childhood, will come to like the taste of every real food, with rare exception. This belief depends on three things, namely, that the food will be offered repeatedly and explained/examined as it is offered, that it will be prepared in a delicious and appropriate manner (so no carrot-brownies to get kids to eat carrots), and that it can be prepared numerous different ways, in different dishes, or as a stand alone. This method forms the foundation of their food education.

Yes, food education. Not food introduction, but full-blown education.

Compare this to the mindset common in the US: at my peditricians, all over baby websites, and on the backs of baby cereal boxes, I read that it may take a baby/child 17-20 different taste sessions before the person determines whether or not they like it. What's problematic here? It is presumed that the taster may dislike the food, and there is little or no encouragement to prepare it fresh and with a delicious method that brings out the flavor rather than hides it.

I've presumed most of my life that there are one or two ways of preparing a food and if I don't like how it tastes in that method, then I don't like the food. So green beans? I started eating fresh, slightly boiled or baked green beans just this past year. Asparagus? You may have seen my little escapade here. Fish? Ever since I knelt on and crushed the kindergarten class goldfish, I could catch, clean, and cook it but never eat it without gagging. Until now.* My experience had been that the foods I didn't like were often prepared again and again the same way. And often, these foods weren't prepared with respect to their natural flavor. 

Enter Karen Le Billon. She explains the concept of food education throughout the book. Here's an excerpt to get us started:

French researcher Claude Fischler, who spent thirty earys studying eating habits and food preferences...Together with American researcher Paul Rozin (92).

By the time they were school-age, French kids liked eatin a variety of foods, and their love of variety made them more interested in vegetables. . . .French children had a very good understanding of which foods were healthy (and unhealthy) and why (92).

Americans tend to be anxious about food and to identify health, nutrition, and dieting as the key issues they associate with eating. The French, on the other hand, almost never mention any of these topics when asked for their thoughts on food. Rather, they talk about pleasure, tasty food, socializing, culture, identity, and fun.

How do French kids learn these ideas?

Part of the explanation is the amount of time they spend at the table with their parents , where (naturally) the conversation focuses on food (93).

French adults love variety and will eat varied diets as a matter of course. Naturally, their children grow up to do the same. This was evident in the comments people made in passing about food choices. "I had an apple yesterday, so I'll have a peach today," my mother-in-law would say. . . .Or when discussing at breakfast what we should eat later that day, "We already had chicken this week, so we shouldn't eat that again" (94).

Ms. Le Billon offers a plethora of education and application via her own failed and successful attempts so after concluding my read, I was able to get our family started. I began to try new recipes, mainly from this cookbook and that and then from an allrecipes.com search of specific foods like sweet potato, fish, etc. The French Women Don't Get Fat cookbook is an excellent way to begin to cook fresh food in a simple, tasty way for someone like me who is just learning how to cook.

What I found was that as I took the time to introduce the foods to my son (starting at his age of 15 months), I expanded my own taste! Here's a quick recap of what I did:

1. I chose recipes I could handle making. I looked at the time, ingredients, and equipment required and I often paired a new dish with something easy like Near East rice pilaf (boxed).
2. I served everything one dish at a time in the French order. This was HUGE for my son. If you have young children you may observe that having everything on the plate at once results in the child picking at the food. By serving the vegetable first, clearing that plate and serving the meat/grain, clearing that plate and serving the cheese & fruit, I found he and I ate a full meal. 
3. Thus, we were able to examine, taste, and savor each new flavor. We both smelled each plate as I served it. I let him touch the food for the first minute, and then I helped him eat with utensils (the French don't even let the kids feed themselves for the first 18 months!) which helped him slow down and take time with the food. (More on slow eating this week!)
4. We both had to take 3 bites of everything, even small bites, and we talked about the specific flavors, textures, and smells of each food. There were definitely some I didn't taste more than 3 times, like an anchovy dish from Jamie Oliver, but I know I'm going to make that dish again and give my taste buds a chance to adjust.
5. We only make enough for one meal so that we don't have leftovers. Since variety is key (again, more on that later) and taste is a priority, I try to make just enough for that meal. You'd think it would result in a decreased desire to cook but I've found just the opposite. And the few nights that I can't handle cooking or our schedule is crazy (we do have 2 under 2 after all), we toss in a frozen pizza or spaghetti & meatballs.

It's remarkable how much my own experience of food has changed. I now presume that if I don't like the taste (which applies to almost all seafood), I will eventually. I don't feel guilty about turning it down after the required taste because I know I'll approach it again. I'm having more fun creating weekly menus because I know I'll try something new!

What do you think? Are these new concepts for you, too, or are you old pros? I'd love to hear!

icj,

~j

Read why French Kids Eat Everything is a book about pleasure here.

*I did come to love salmon in Alaska, in 2000. I spent the summer living in an old cabin and working at the SwissAlaska with the owner's daughter, a college friend. We fished for silver salmon when we could. Eating salmon 3 hours after catching it is quite the different taste from what we're used to days later in the midwest.

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French Kids Eat Everything : the book for adults

It may have kids in the title, but the book is meant for adults.

Karen Le Billon takes her readers through her very funny, empathy-enducing, year-long experience of food re-education. She discovers the glories of eating through the demands placed on her children, but the revelations and life changes occur in her.

Let me give a little background. Ms. Le Billon (a former Rhodes scholar) and her French husband, both college professors, reside in Canada with their two daughters. Due to their schedules, they are able to travel back to her husband's home village to intimate themselves with family, history and culture. Soon after arrival she discovers that her previous encounters with the French and their food were all precursors to a much greater cultural shock; as she is now a resident, she needs to pick it up and eat as the French do and she has no idea why or how to do so.

And she resists. Vehemently, and sometimes with tears and an outburst. Forget the kids, this is an adult battle. What follows is her deeply reflective memoir of sorts about a love-hate relationship with food and the transformative sway the French way has in her own family, not the least of which is her observation of thin women eating full meals of rich food.

Source: noselodigasanadie.net via Katherine on Pinterest

My favorite episode is the fourth chapter, L'art de la table: A Meal with Friends, and a Friendly Argument. After weeks of being ostracized, criticized, and demoralized, she finally sees a light. During the friendly argument someone says, 'It's not the act of eating, but rather the approach to eating that is the most distinctive element of French culture.' (65)

The French see the experience of pleasure as the primary reason to make, cultivate, and enjoy food. '

For the French,' someone remarks, 'the enjoyment of eating arises because they slow down, savor their food, and find deep meaning in sharing it with other people.' (162) 

I don't know about you, but the only time I took real time enjoying a great meal was when we celebrated my husband's 30th birthday at a nice restaurant. It was better food than the every day and it was a special occasion, both reasons to savor the food. But to savor it on a daily basis? It never crossed my mind as possible or necessary.

Ms. Le Billon understands. Before I could stop myself, she writes, I retorted, "But few people are really that interested in eating such fancy food. And it's a terrible idea to make everyone eat the same way. People should be allowed to choose what they eat!" 

Conversely, the North American (and UK?) approach 

seeks pleasureful taste second (or third) to nutrition, budget, ease, time, etc. "But choose what?" said Antoine with a smile. "Sure, Americans are free to choose, but they end up making terrible choices. They have no standards for what, when, or how they eat. And they often eat alone. We all know the result!" (68)

Ms. Le Billon touches on the result in a recent blog post, highlighting how the French obesity rate is roughly 1/3 that of the United States'. One-third! And when I read Antoine's comment I sourly admitted that I had little standard for what, when or how I ate. In fact, Hawk and I regularly ate all day long. I recall one of my favorite college professors (whom I wrote about here) explaining his no food, no drink class policy as I sipped my diet Coke unthinkingly, directly in front of him. Constant eating and drinking was so much a part of my activity, and the activities of those around me, that I did so without thinking! And I am by no means overweight. I've wanted to shed a few pounds in this year or that, but technically my BMI and all those medical numbers kept me in the normal range.

We eat something with added nutrients, and it may or may not taste good. We eat standing up. We eat on the run. We eat quickly. We eat cheaply. I'm not talking McDonald's here, I'm talking grocery store! Before reading this book I shopped with budget, ease, and nutrition

Think anecdotally. I'd bet the last time you and a friend talked about your upcoming menu, one of you raved about how easy or healthy it was and then you added, oh and it tastes good, too. We may have Italian, Kenyan, Thai backgrounds and we may make recipes accordingly, but as a culture on the whole, food is a commodity, it is consumed far more than it is enjoyed.

So how has this principle changed me? I'm going into greater detail this week, but let me list is out for you:

1. I look forward to eating every meal.
2. I look forward to cooking meals, and I am finally learning how to cook!
3. I eat foods that taste marvelous.
4. I enjoy food guilt-free, and that food is good.
5. I spend twice as much time at the dinner table.
6. I spend twice as much time with my kids.
7. I'm losing weight effortlessly, and appropriately. And I never work out.
8. My food likes have quadrupled. I'm trying more foods than ever before, and I buy/cook seasonal produce. Variety is so good!
9. I eat bread. Sugared items. High-fat and high-caloric foods. Nothing real is off-limits.

I can't wait to share more. If you've discovered the book as well, do let us know! 

See you tomorrow with more about food, pleasure, and the joy of eating.

icj,

~j

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ten day challenge : three recipes

Everybody needs a few good recipes in their arsenal. I've chosen the following three to try in the next 10 days because they look like they taste delicious and I've never had them before.

I dare you. Double-dog dare you to try at least one and get back to us.

Recipe #1: Portobella Mushroom Burger

Source: nutritionistinthekitch.com via Jennifer on Pinterest

Recipe #2: Zucchini & Mozzarella Chips

Source: nutritionistinthekitch.com via Jennifer on Pinterest

Recipe #3: Romano, Herb & Oil Mashed Cauli

Source: savearecipe.blogspot.ca via Jennifer on Pinterest

I'm so excited! I get excited about food lately. Anyone tried one of these before?

icj,
`j

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we're a test kitchen!

Last week was a rough one in our nest, and we're back with exciting news. I mentioned in this post that I was taking more chances; I recently went outside my comfort zone to personally thank an author who has altered my thinking.

After reading French Kids Eat Everything by Karen Le Billon, I wanted to tell the woman herself how her triumphs and trevails impacted our family. She was gracious enough to respond with enthusiasm and after more conversation, she extended an invitation to be a test kitchen for her next book.

AAAHHHHH!!!!

We've already begun. Of course, I can't share the menu or recipes on the blog, but I can tell you that we're receiving guidance on how to introduce these foods to our kids given the needs of their ages (infant and toddler). If I'm allowed to discuss anything, you'll be the first to know.

In the meantime, check out her recent post about Why French Kids Don't Get Fat, and note that the French obesity rate is almost 1/3 of the U.S. rate!

We're elated to be a part of the prep and to learn even more about better cuisine. It's high time I talked about the book itself...

icj,
~j

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food : recipes by season (!!!)

Source: roostblog.com via Jennifer on Pinterest

Oh goodness, friends, I went back to my favorite food blog, Roost, and found that she's organized her recipes according to seasons.

Okay, let me say what is always on the tip of my tongue these days: I read Bringing Up Bebe, then French Women Don't Get Fat, and finally, the most influential, French Kids Eat Everything, by Karen Le Billon--and it (they) changed my entire perspective of food. No need for hyperbole. That is the simple truth.

Now, I cook according to season (and so much more). So though I really want to make a warm lentil soup, anything warm with nutmeg and more, I'm waiting because those are autumn recipes and should be savored, both in flavor and aroma, in autumn.

Oh friends, I do hope you will take advantage of her listings. I'm very excited to finally sort through them as I'm living. Whatever I make, I'll list here!

In the meantime, I'm making this bruschetta & proscuitto bread, and beet, almond, & cheese for lunch tomorrow!

Have a lovely weekend, friends. Remember to comment for the August photo edit win...

icj,
~j

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date night : preggo version

Hawk took a vacation week so last night, we hired our favorite babysitter (so favorite she's our only one), snatched some of the Christmas gifts Hawk received from his team members, and got a night out on the town.

We used the first of our City Tins. 

For those of you outside of the Milwaukee/Madison area, let me tell you about this brilliant concept. Printed onto what look like standard bar-fare coasters are $10 gift certificates good toward any $25 bill at the specified restaurant. The restaurants themselves are all on the trendy, young side in that their patrons are generally outgoing, educated 20- to 40-somethings. None of these are chains; all are local and unique! And the first coaster is this great spinner so if you can't decide where you want to eat, you can make the decision into a game.

We chose the place closest to us because Ace had a slightly rough day and we wanted to make the most of the time we had. We hit up Cafe Hollander and enjoyed the best service--after all, it was a Monday night.

Then, we used our iPic gift and went -- wait for it -- bowling. 

For those of you who knock the sport, may I remind you that it is the only physical activity at which most people are mediocre, so everybody can enjoy themselves instead of trying to be competitive. 

In our first year dating we used to hit up a local alley for their after 9pm, $1 bowling nights. We'd meet up with a collection of friends, grab a few pitchers, order a small pizza or two from the bar, and laugh our way through a fiver's worth of games. 

We bowled 4 games. I won 2 which is unheard of in our relationship---Hawk is good at everything but swimming and rollerskating. 

So if you're looking for a gift for a couple expecting a child, I highly recommend City Tins, a certificate to something physical or optional (since at iPic we could have seen a movie instead), and some cash for babysitting. 

What is your favorite relaxed date activity?

Happy Tuesday, friends!

icj,

~j

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a few fall attempts

With the baby growing big and me growing tired, I'm trying to get a few more activities in before it is too late. Here's the current (partial) list:

• Build the front bench
• Find curtain rods for LR, DR, Ace's room
• Hem and hang curtains
• Create, hem, and hang crib skirt(s)
• Have young neighbors over for a little shindig
• Decorate with white pumpkins
• Figure out Christmas decor so our house is homey during the season

Yup. A good list. Somewhat challenging, but doable for sure.

For the neighborhood gathering, I want to create 3-4 dessert dishes with pumpkin or apple ingredients. Add some spiked apple cider, good music, and the game things, and we should be set for a great evening!

I'd like to do something like this for the table:

marthastewart

But it will likely look more like:

marthastewart

Which is still pretty sweet. And I want to make this pear-cranberry pie:

marthastewart

Who knows? I may just be able to pull it off!

Happy Wednesday!

icj,

~j

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at the lakehouse

Not our lakehouse, of course. Though our dream is to one day have a cabin up nort'. And when I say "our," I mostly mean mine. Hawk wants to rule the world first. 
So this past weekend, we celebrated the last single Saturday of our dear friend EK.

First, like good little Catholic girls, we went to Mass. 

We were in the middle of nowhere, so I was delighted that this church had more Christmas decor than most Mil-town locations (it's technically still Christmas until January 6th).

After turning on the cabin water and filling our glasses in a desperate act to convince our bodies it wasn't really 45 degrees INSIDE the cabin (it did rise later), we made a delicious dinner discovered by the bridesmaid and co-maker of the wine-glass-thingies, Mons. (Notice my attempt at retaining their anonymity). First, EK's sister cut the tomatoes:

So that we could enjoy bruchetta. I cut these fine lookin' bread wedges. Oh yeah, talent.

You may be asking: Why, Jen, do you take so many pictures of things that are just not that interesting? Well, I wanted to be sure you knew what well-cut wedges truly look like. And if I didn't post these pictures, I'd be left with a bunch of these tasty paper-crown pics:

(Rach, EK, Steph)

Then, we feasted. We also enjoyed these firecracker toys Steph white-elephanted us, hence the paper crowns. 

So here was the final entree: Proscutto-wrapped Sage-stuffed Chicken Breast. Ahhhhhhhh.

But nothing says Blue Earth & Wild Rose (MN & WI respectfully) like Bailey's Irish Cream stored in an old water bottle with a festive bow and instructional label. 

I have no idea where it came from (EK's sisters) but I think it's hilarious! So we made my favorite go-to mixed drink, commonly and somewhat unfortunately known as the Buttery Nipple or a Butterball. I know. Unfortunate for anyone outside of college. Fortunate for those at a bachelorette party, though. And following such things, we just had to play a game.

For those of you who've never heard of it, there is a great game called things Since we didn't actually have the game itself, we made our own.

And finished off the evening with the tried and true bachelorette presents. Not quite appropriate for the blog...

Happy to be back blogging! Coming up: Wii, window treatments, kitchen hardware, furniture genies, and much more!

Happy New Year!

icj,

~j

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around the table

Last night, Hawk and I went over to our newly-married friends' for dinner. She used to be one of my "kids. I was in her wedding this past August and now, they're expecting in late April! Between our two weddings, we've barely had the opportunity to spend time together, so this dinner was a real treat in catching up, hearing details, and discussing the trials and triumphs provided in marriage and family life.


They're vegetarian, so they whipped up a simple Italian pasta meal with this at the center:

photo found here

We sat down at 7:30 and before we knew it, three hours had passed without us moving an inch. So much happens over good food. And while I'm ready to eat pizza every week just like the next gal, quick and easy foods are less conducive to the sort of conversation that makes relationships, that leads one in progressively reflective thought. So much of my own personal formation occurs over food, and so many of my closest friendships are kindled with quality meals.

MEALS VS. FOOD

{devote} There's something about sitting at a table, pouring drinks, passing plates, asking for seconds. A meal differs greatly from "food." The presentation may be brilliant, but the same quality may be reached if the presentation is simply the best that house can offer. Like the beggar woman who threw two penny coins into the pot. Our friends had a small, decades old metal-and-formica table, simple dishes, and no candlelight, but it was like dining at Bartolotta's Baccus. And in our marriage, might the same be said? Giving the best to each other with what we have.

Because they hosted us. They prepared for us. And so last night, we truly enjoyed ourselves over Spotted Cow, ricotta-stuffed pasta boats, garlic bread and salad. The conversation flowed like hearty wine.

Happy Thursday!

icj,

~j

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Muffin Man

photo by overant

Everyone likes muffins. They're an excuse to eat cupcakes for breakfast.

So when Hawk called and suggested he make/bring muffins to his office Thanksgiving party (after his suggestion of Li'l Smokies), I grabbed ingredients and became his sidekick.

He chose a Banana-Chocolate-Chip recipe. For the most part, it was good, but it needs a little kick. We're not sure what, so if you have better muffin suggestions, please, do tel!

I've been putting my baking ingredients in a little woven basket to keep things accessible and intact. It's very convenient!

Here is the Muffin Man himself, measuring out some baking powder:

And that delicious batter....I ate at least a muffin's worth with my fingers.

...performing the challenging task of getting just the right amount of batter in each muffin cup so that we get the desired muffintop:

Now, you'd think that I would have taken a photo of the finished product. I did not. Ugh. But they were pretty tasty!

icj

~j

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