SHOPPING: Father's Day Gifts at Shutterfly

Photo Book (Hardcover brown leather)



Desk Organizer


Mug with Starbucks Card



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HOLIDAY: Father's Day is Sunday, June 18

Father’s Day

The Romans may have celebrated the first Father’s Day. Between February 13 and February 22, the Romans observed Parentalia. This feast memorialized deceased fathers only and not the living. Ovid wrote that the purpose of the holiday was to “appease the souls of your fathers”. The Romans would bring honey, oil and water to the graves of their father’s as an offering to their souls. Father’s Day, as we know it today, has been celebrated by families both big and small since 1910. In, 1909, Mrs. John B. Dodd who lived in Washington State was the first person to propose Father’s Day. Her father, William Smart, raised six children all by himself after his wife had died in childbirth. When Mrs. Dodd grew up and began to raise a family, she realized how hard her father worked to raise her and her siblings all by himself. She came up with the idea during a Mother’s Day sermon. She no longer had a mother to celebrate so she wanted to celebrate her father and all fathers. She got her wish. On June 19, 1910, the first Father’s Day was celebrated in Spokane, Washington. The YMCA of Spokane helped her publicize the event. Mrs. Dodd also proclaimed that the official flower of Father’s Day would be the rose. You are to wear a white rose to commemorate a deceased father and red rose to celebrate a living father. Father Day celebrations began to be held across the country. In 1912, J.H. Berringer organized a service at Irvington Church in Vancouver, Washington. In 1919, The Uptown Lion’s Club in Chicago held celebrations on the 3rd Sunday in June. This tradition continued for many years.President Calvin Coolidge, in 1924, showed his support of Father’s Day and asked Congress to decree a National Father’s Day. He said during one speech that “the widespread observance of this occasion is calculated to establish more intimate relations between fathers and their children, and also to impress upon father’s the full measure of their obligations.”It was not until 1966, when President Lyndon Johnson signed a presidential proclamation, that Father’s Day became a holiday. Across the Nation on the third Sunday in June, Fathers are celebrated for all the wonderful things they do for their families all year.

My Old Man~Mark Twain

“When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was astonished at how much the old man had learned in seven years.”

No matter what you do this Father's Day, don't forget to feed him and feed him well.

Tuna Salad with Avocado

Asian Chicken Thighs

Strawberries with Grilled Pound Cake

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RECIPE: Grilled Pound Cake and Strawberries

Grilled Pound Cake with Strawberries
Serves 6

1 loaf of pound cake
12 mint leaves, sliced in a chiffonade
10 cups strawberries, sliced
1 cup sugar
4 cups whipped cream



In a skillet or saucepan, place about 5 cups of the strawberries, mint and sugar. Heat over medium low and stir occasionally. The sugar should dissolve, mint shrivel up, and the strawberries release their juices and thicken up a bit. Take a potato masher and mash up the berries. Set aside.

Slice the pound cakes into slices that are just under 1/2 inch thick. Heat the grill pan or grill over medium heat. Place the slices on the grill and let grill for about 3-4 minutes then flip and grill for the same amount of time on the other side. You want the slices to get grill marks and slightly toasted and crispy just on the outside.

Lay one slice on plate. Spread a thin layer of the strawberry mint puree/mixture on top. Then layer about 3/4-1 cup of the fresh, sliced strawberries on top. Place a large dollop on top of the strawberries. Then top with another slice of pound cake and spread a little more of the cooked strawberries on top. Serve and Enjoy!

Note: This recipe is pretty flexible so you can either toast or grill the pound cake slices. I used the grill pan to make up my last batch and it was perfect.

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RECIPE: Asian Chicken Thighs

Asian Style Chicken Thighs
Serves 4

4 garlic cloves, minced
2 tablespoons fish sauce
3 tablespoons canola oil
4 tablespoons hoisin sauce
2 teaspoons coriander, ground
1/4 sweet onion, chopped
1/2 teaspoon ginger, ground
2.5lbs - 10 chicken thighs



Combine all the ingredients, except chicken, into a large bowl and stir well. Add the chicken thighs and coat completely. Cover and marinate in the refrigerator for about 24 hours.

Preheat oven to 350F. Place chicken and the marinade into a shallow baking pan. Place in the middle of the oven and bake for about 45 minutes.

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MOTHERHOOD: Organic Baby Food

I gave my boys only organic baby food. I still try to prepare as much food as I can that is organic or local. Sometimes I have a hard time choosing between local versus organic but that really is a whole other discussion.

I had hundreds of bottles designed for expressed breast milk left over so I washed them all out and made tons and tons of baby food and froze it. I had bottles filled with pureed beans, vegetables and fruits. Having it all stored away in the freeze made it easy because then I could really vary what I was going to give the boys that day. I think if I had not frozen all that prepared food they would have had days in a row of whatever vegetable and grain or legume I had prepared in a batch because I really had no energy or time to make individual meals before I fed them. I think I would have always had something boiling, baking or steaming. But instead I had it all frozen ahead, I could have every burner going and the oven going and once they were cooked I would set up an assembly line to puree and fill the bottles. It also helped that I had twins to take care of because I had a lot of mouths to feed so freezing all that food did not seem crazy.

But, of course I often ran out to Wild Oats and grabbed bottles of Earth's Best which is great stuff and the boys loved every jar I ever gave them. They also have the best rice cereal on the market in my opinion.

However I wish I had known about Bohemian Baby. This is bottled baby food but it is FRESH! And yes, they have stages just like traditional store brand baby food. You can have it shipped to you or if you live near me in either LA or Orange Counties, you can have it delivered. Why is Bohemian Baby better? Well, why is fresh better really?

Well, even organic jarred baby food is designed to have a long shelf life. So although, this may be done in a natural way, they are still heat treated and thus some of the vitamins are lost. They also don't put fillers in their food so the baby gets more vegetables or fruit. If you look on the back of the labels of store brand baby food you will see things like flour, tapioca and cornstarch. Also, their food choices are basically all seasonal and they help support local farmers.

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RECIPE: Tuna Salad with Avocado

Tuna Salad with Avocado
Serves 4

2-6oz tins of tuna
1 teaspoon mustard
1 teaspoon horseradish
3 tablespoons mayonnaise
Pepper
2 avocados
2 tsp white balsamic vinegar
1 tablespoon lime or lemon juice
1 tablespoon olive oil
salt and pepper

Open the cans of tuna fish and empty onto a cutting board. Chop the tuna fairly finely. In a medium bowl, combine mustard, horseradish, vinegar, mayonnaise and pepper. Stir to combine. Add tuna fish and combine until coated.

In a little bowl, combine vinegar, lime juice, olive oil and salt and pepper. Mix until well combined. Slice the avocados in half and remove the pit. While keeping the avocado in the skin, cut thin slices into the flesh but don’t cut all the way through the skin. Pour the vinaigrette into the well of the avocados and on the tops.

Spoon the tuna fish salad into a heaping mound onto the avocados. Serve immediately.

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EVENT: Monthly Mingle #1- Football's Coming Home

What's For Lunch Honey? is hosting their first Monthly Mingle and the theme is Football (soccer) is comming home to celebrate the Football World Championship. And for this mingle we are all asked to bring a dish that is perfect for a raucous party full of sport's fans.

I will be bring Chicken Satays with Peanut Sauce which is a great party food because it is super tasty and goes great with beer and you can serve it room temperature.

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Chicken

RECIPE: Grilled Chicken Satays with Lime Ginger Marinade

Grilled Chicken Satays with Lime Ginger Marinade

Chicken Tenders
Marinade:
1 teaspoon ground ginger
1 tablespoon minced garlic
1 teaspoon ground pepper
1/2 teaspoon ground coriander
1 tablespoon honey
1 tablespoon finely chopped fresh basil
1/4 cup lime juice
2 tablespoons soy sauce
2 tablespoons sesame oil
Peanut Sauce

Cut the tenders in half lengthwise so that they are not too wide and will lift on the skewer nicely.
Combine all the marinade ingredients into a large bowl and place the tenders into the marinade and mix to cover chicken. Let marinate for 30 minutes to 1 hour. Meanwhile, soak wooden skewers in water for at least 15 minutes.

Remove chicken from marinade and discard marinade. Thread the chicken tenders very carefully. The skewer should mostly go through the chicken but because it is so thin it will need to be threaded in and out a little and that will work out just fine.

Grill over medium high heat for about 3 minutes per side or more until cooked all the way through. These should be very thin slices so they really should cook very fast.

Serve warm or at room temperature with Peanut Sauce.

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RECIPE: Peanut Sauce

Peanut Sauce
Makes 1 1/2 cups

2 tablespoons vegetable oil
1 tablespoon minced ginger
1 jalapeno peppers, stemmed, seeded and chopped
1/2 cup scallions, sliced very thinly
1 lemongrass stalk, pliable center very thinly minced
2 teaspoons minced garlic
1 teaspoon ground cayenne pepper
2 teaspoons ground coriander
1 cup coconut milk
1 1/2 cup creamy peanut butter-Natural is preferred
2 tablespoons brown sugar
3 tablespoons fresh lime juice
3/4 teaspoon salt

Heat oil in a small skillet over medium heat. Lower heat, add ginger, jalapeno, scallions, lemongrass, cayenne, and coriander. Cook until for about 4-5 minutes until beginning to brown just slightly and super fragrant.

Add coconut milk and bring it to a simmer.

Add peanut butter, sugar, lime juice and salt. And stir really well to combine and let it simmer about 3 minutes. Adjust seasoning. Remove from stove and and let cool to room temperature before serving.

Note: Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary


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WEEKEND BABY BLOGGING - WBB#3 Round Up

Our first round up and look at these BEAUTIFUL BABIES!!!

Angel of Fruit Salad who luckily for us started Weekend Baby Blogging has the cutest pumpkin of a baby, Hayley. Look at this sleeping baby! I think she is tired from chopping wood. SO CUTE



Sarah of Cucina Bella posted such a cute foodie in the making. Nothing like a determined little boy trying to feed himself.



My Muzings has posted the cutest series of photos of L'il One brandishing the family salad spoon. Here is just one photo so go and check out the entire series. Oh and this comes all the way from Singapore and like me she is a new blogger splitting her time between posting about mommyhood and food.



Here are Nathan and Rachel. These are the twins of an old friend of mine who I fondly call Tabby. She is not a food blogger but she is a food blog reader. And what are we without our fans?



Well here my precious twin boys who love to have their picture taken.
First we have Xander who will not sit still

Then of course sweet sweet Timmy!

EVENT: Paper Chef #18 - Veal Scallopini with Egg Noodles and Arugula Salad and Strawberry Vinaigrette

Well it would not be Paper Chef if there was not a lot to think about. Kevin of Seriously Good who hosts Paper Chef#18 has determined by very scientific methods that our ingredients will be: Veal Scallopini, Simple Syrup, Rocket-Arugula, and last but not least Strawberries. I had to think hard for a while to see if I was going to drop out of this for fear that I could only come up with something quite gross. But, I think that this is actually pretty good.

I made Veal Scallopine on top of Paparadelle Buttered Egg Noodles with Arugula Salad with Strawberry Vinaigrette. It was completely delicious. I would make it again.

To put the whole dish together. On half of the plate, make a small pile of the Egg Noodles. Place the Veal on top and spoon some of the veal sauce on top. Sprinkle a few chives on top and a fanned out strawberry on top. Place the Rocket Arugula Salad with the Strawberry Vinaigrette on the other side of the noodles and veal. Serve immediately.

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Paper Chef18

RECIPE: Veal Scallopini

Veal Scallopini
Serves 4

3/4 pound veal, cut into scallopini
1/3 cup Wondra flour
1/4 cup parmesan cheese, grated
3/4 pound Veal, scalloped
salt and pepper
2-3 tablespoons canola oil
2 tablespoons chives, finely chopped
1/2 lemon, thinly sliced and seeded



In a plate, combine Wondra flour and parmesan cheese. Season veal with salt and pepper on both sides. Lightly dust the veal cutlets with the Wondra Flour and parmesan cheese.



Heat oil in a large skillet over medium high heat. Add veal to the skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. If you are making a larger amount of veal, make sure you do this sautéing in batches. You can keep the cooked veal warm on a plate in a 200F oven. Add a little more oil if needed to the pan. Add chives and lemon slices and sauté until fragrant and the lemon is slightly sizzled, about 1 minute. Scrape up any browned bits while it is cooking. Spoon sauce over the cutlets and serve.



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RECIPE: Paparadelle Egg Noodles with Lemon Butter and Chive Sauce

Paparadelle Egg Noodles with Lemon Butter and Chive Sauce
Serves 4 as a side dish

8 oz. Egg Noodles
1/4 stick butter
1/4 cup Manchego cheese, grated
zest of 1 lemon, grated
3 tablespoons chives, minced
salt and pepper to taste

Cook egg noodles as per packages instructions. In a small saucepan, melt butter and add parmesan, lemon zest, chives. Pour over noodles and toss to combine. Season with salt and pepper to taste. Serve immediately.

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RECIPE:Rocket Arugula with Hazelnuts and Strawberry Vinaigrette

Rocket Arugula with Hazelnuts and Strawberry Vinaigrette
Serves: 4

6 cups arugula
1/3 cup chopped toasted hazelnuts
Strawberry Vinaigrette

Toast hazelnuts by preheating oven to 350° F. Place hazelnuts on a baking sheet and put in the lower half of the oven for a bout 10-15 minutes until the skins are beginning to blister and you can smell them. Remove them from the oven and place in a clean kitchen towel and wrap up. Let sit for about 1 minute. Then rub the nuts inside the towel to remove the skins. Not all of the skins will be removed which is fine. Let cool completely.

Place Arugula, toasted hazelnuts and onions in a salad bowl. Drizzle in the Strawberry Vinaigrette and toss to combine. Serve immediately.

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RECIPE: Strawberry Vinaigrette

Strawberry Vinaigrette
Makes about 1 1/2 Cups

1 cup olive oil
1 cup fresh strawberries
2 tablespoons white balsamic vinegar
14 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Simple Syrup



Cut the tops off the strawberries and discard. Then slice off the outer layer of the strawberries to remove most of the seeds. Chop roughly. In a food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, and simple syrup. Blend until smooth.

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RECIPE: Toasted Hazelnuts

Toasted Hazelnuts
Makes: 2 cups

2 cups hazelnuts

Toast hazelnuts by preheating oven to 350° F. Place hazelnuts on a baking sheet and put in the lower half of the oven for a bout 10-15 minutes until the skins are beginning to blister and you can smell them. Remove them from the oven and place in a clean kitchen towel and wrap up. Let sit for about 1 minute. Then rub the nuts inside the towel to remove the skins. Not all of the skins will be removed which is fine. Let cool completely.



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RECIPE: Simple Syrup

Simple Syrup
Makes: 1 Cup

1 cup sugar
1 cup water

Combine both the sugar and the water in a medium saucepan. Heat over medium heat, don’t stir, and simmer for about 2-3 minutes until sugar is completely dissolved. Let cool completely before using. Can be kept in a covered container in the refrigerator for up to 3 months.

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EVENT: Foodography #5-Brand Awareness

This the Foodography Challenge is Brand Awareness.

"Here is the scenario - a company has commissioned you to produce a series of images of its product, one of which will be selected for a promotional campaign. The image could be used either as an advert, in a printed catalogue or as a website image. The brief stipulates that three different images must be submitted at the same time and must feature the products name in unique and interesting ways. The image must include an area of space for a small amount of text to be inserted, either blank space or a blurred area. You are given free reign to interpret the product and the brief in anyway you see fit but no text should be added to the image, any wording must come from the product itself. ”

I however forgot that we needed three and deleted all but two from my camera. Oh well. Guess I won't be getting the job this time.

I urge you to look at all the other photographs in the Flikr Group - Foodography#5-Brand Awareness

Oh and the official announcement is of course on Andrew's Blog - Spittoon so check it out!

Enjoy!

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WEEKEND BABY BLOGGING - WBB#3

So this is my first Weekend Baby Blogging! Angel started it officially and had done two weekends already. Don't forget to email me the permalink for your entry of your baby (of any age) so I can do the round up on Monday.

Don't forget to check out the Weekend Baby Blogging Announcment!

These are my babies! Xander and Timmy are 22.5 months old. I bought these silly t-shirts myself. I am such a dork.


Xan Loves Mom


Timmy Loves Mom

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


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EVENT: ARF/5-A-Day #23

I have been making this salad for years but I never really paid any bit of attention that it was filled with Anti-Oxident Rich Goodies like cranberries and pecans. It is just the ticket for Sweetnicks famous Antioxident Rich Food Tuesday!

This is one of my favorite salads, Chef's Special Salad with Cranberries and Pecans. There is a restaurant near us, Walt's Wharf, us that makes it but I make my own version of it all the time since it is not exactly as if we can make it out very often.


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RECIPE: Chef's Special Salad with Pecans and Cranberries

Chef’s Special Salad
Serves 2

Vinaigrette:
1 tablespoons white balsamic vinegar
pinch salt
1/4 teaspoon Dijon mustard
3 tablespoons olive oil
Fresh ground pepper
1 teaspoon minced shallots
Salad:
1-2 Heads Butter Lettuce
1/2 cup Blue Cheese crumbled
1/4 cup candied Pecans
1/4 cup dried cranberries
1/4 sweet onion, very thinly sliced

Add vinegar, salt and mustard into a salad bowl. Mix to combine. Slowly drizzle in oil and whisk continuously until homogenized. Add in shallots and stir to combine.

Tear lettuce into smaller bits. Add all the salad ingredients into the bowl and toss. Serve immediately.

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EVENT: EoMEoTE #16 - The Da Clucki Code

Why read when you can listen! So this week the Cook Sister's EoMEoTE #16 - is not just about eggs and a carb but it is about all things Da Vinci Code. err. I mean The Da Clucki Code. So I made my favorite egg salad served up with Carr's Crackers. I am not a big sandwich girl and prefer crackers. And I plugged myself into some headphones and sat back and listend to The Da Clucki Code on my Ipod.

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RECIPE: Egg Salad

Egg Salad
Serves 4

8 Eggs, hard-boiled
1/4 cup mayonnaise
1 tablespoon mustard
salt and pepper

In a medium bowl combine mayonnaise, mustard and salt and pepper. Peel and dice the hard-boiled eggs. Add chopped eggs to the mix and stir to combine.

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RECIPE: Simple Vinaigrette

Simple French Vinaigrette
Makes: about 1/4 cup vinaigrette

1 tablespoons white balsamic vinegar
pinch salt
1/4 teaspoon Dijon mustard
3 tablespoons olive oil
Fresh ground pepper
1 teaspoon minced shallots

Add vinegar, salt and mustard into a salad bowl. Mix to combine. Slowly drizzle in oil and whisk continuously until homogenized. Add in shallots and stir to combine.

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EVENT: WHB #34 - Rosemary Garlic Shrimp

Please check out Kayln’s Kitchen who started and runs Weekend Herb Blogging. Celebrate food with the taste of herbs! For more information please check out Weekend Herb Blogging Archives.

This week I made Rosemary Garlic Shrimp. I have a big rosemary bush growing downstairs in our little apartment complex flower garden. I found a spot and shoved in some plants this winter and they are really going like crazy. Miracle since I killed the rest of the other plants I tried to grow.

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RECIPE: Rosemary Garlic Shrimp

Rosemary Garlic Shrimp
Serves 4

1 1/2 pounds shrimp
6 garlic cloves
1/4 cup fresh rosemary leaves
1 tbs coarse salt
3 tbs cup olive oil
pepper
3 tbs lemon juice

Place garlic, rosemary, salt, lemon juice, olive oil and pepper in a processor and make a paste.

Transfer paste to a large bowl or a large plastic bag and add shrimp. Stir to coat the shrimp and cover or close the bag. Let marinate in the refrigerator for about 2 hours.

Pour lemon juice into a skillet and heat over medium high heat. Once, hot, add shrimp. Cook 3 to 4 minutes on each side.

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WEEKEND BABY BLOGGING ANNOUNCEMENT

So the food blog world has Weekend Cat Blogging at Eat Stuff and we have Weekend Dog Blogging at Sweetnicks and yes, we do cook too and Kalyn's Kitchen has Weekend Herb Blogging.
But now we have WEEKEND BABY BLOGGING (WBB)!! So come on and join in. We will be having lots of fun. I have been wanting to do it for a little bit as this blog is half parenting and half food. Although it does seem like that percentage is leaning more towards food right now. Angel at Fruit Salad...A Little Bit of This, A Little Bit of that started Weekend Baby Blogging and I happened upon it and we have come together to make it official!

I will be doing the round up for all us food bloggers with babies that we can't stop taking pictures of! So if you have a picture of your baby or babies that you would like to share with the readers, post the picture on your blog sometime during the weekend. Then email me your permalink at gabriellatrue@gmail.com. I will post a round-up on Monday. Also, please put a link back to my site within your post so that your readers can find WBB and the round-up too.

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


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