PHOTOGRAPHS: San Fernando Valley Fair

These were the most fabulous fair greeters


I suppose there is NOTHING in there. Very Amusing or Scary or Poignant. Depends on your point of view.


Fair View


Raggs - Kids Band


Smallest Horse Attraction


Clown

EVENT: WHB#37 - Orzo Salad with Mint Pesto

Please check out Kayln’s Kitchen who started and runs Weekend Herb Blogging.

This weekend I made Orzo Pasta Salad with Mint Pesto

Celebrate food with the taste of herbs! For more information please check out Weekend Herb Blogging Archives.


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RECIPE: Orzo Pasta Salad with Mint Pesto

Orzo Pasta Salad with Mint Pesto
Makes 8 cups

1 garlic clove
1 tablespoon Dijon Mustard
3 tablespoons white balsamic vinegar
1/4 cup olive oil
salt and pepper

6 cups cooked orzo pasta
2 cups English Cucumber, peeled and sliced
2 cups grilled cherry tomatoes, seeded
1/3 cup yellow raisins
10 thin slices of grilled onions
3 tablespoons mint pesto

Press garlic into a salad bowl. Add mustard and vinegar and stir to combine. Slowly drizzle in the olive oil and whisk constantly. Add salt and pepper to taste.



Add cooked orzo, cucumbers and raisins into the bowl. Stir to combine. Then add the mint pesto and combine again.

Note: if you don’t want to make up the Mint Pesto then just chiffonade some mint leaves and toss into the salad.

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RECIPE: Mint Pesto with Pomegranate Syrup

Mint Pesto with Pomegranate Syrup
Makes about 3/4-1 cups

1 cup packed mint leaves
1/4 cup Italian Parsley leaves
1/2 cup parmesan, grated
2 tablespoons shallot, chopped
3 medium garlic cloves
1 teaspoon lemon zest, grated
salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 tablespoons pomegranate syrup

Combine the mint, parsley, parmesan, shallot, garlic and zest in a food processor. Pulse until all chopped up and then add the salt and pepper. Then slowly drizzle in the olive oil and pomegranate syrup until it becomes a paste.

This can be refrigerated in a covered dish overnight.

Note: if you don’t have pomegranate syrup then you can add more oil and a little bit of lemon juice.

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SHOPPING: Shutterfly - 15 Free Prints

DAILY REPORT: Saturday, June 17

A lot has been going on. A lot.

First. We took Timmy to be assessed for Autism. One word. Inconclusive. He will be 2 in July but he is tracking 1 year behind. There is one thing that he does at a 15-month level but in my tired state I can’t remember what that one thing is. I know that is pathetic. Well, the doctor spent about 1.5 hours watching him. He said that Timmy really is too delayed to get an accurate assessment at this point. He totally understands why we came to him because there are definite flags. So we will be going back in 6 months. Oh but since Timmy already gets four hours of therapy a week, if he was diagnosed with Autism we would not be doing much different at this point. I suppose some of the therapy would be adjusted a little but not much.

Xander was in a HORRID mood on Thursday. Made me cry actually. Well tears welled up and a couple of deep breathes really. He screamed for four hours. Temper tantrums. I think he is getting annoyed that Timmy gets a “girlfriend” – therapist – four days a week to visit him. So today when Xan’s Speech Therapist came he was so excited. He threw his arms up and gave her hugs when she came in. She has never seen him have a temper tantrum and said she can’t even imagine him being bad because he such an angel for her. Great. He wants constant attention and when he does not get he freaks out completely. Not a good thing with twins. So when she comes, he gets that one on one attention and naturally is perfect. I do the best I can and I am very engaged with my boys so I sometimes am at a loss as what to do. I know I am supposed to ignore his tantrums so that he learns they don’t get him anywhere but it still so hard for me to do that. I guess I have to work on that. Motherhood takes practice.

And then this week I worked in the little garden in our small apartment complex. Basically I ripped out more ferns and dead leaves. I know that the ferns are supposed to run the whole length of the fence but they were growing into some flower and a ginger flower so either it was the ferns or the flowers and there are plenty of ferns left to the left of this area that I removed them from. We will just have to wait and see what the landlady says when she gets back from her trip. I think it looks a lot better.
We also had our Twin Club’s General Meeting. I had to sit at the head table at the front because now I am on the Executive Board as the Newsletter Editor. It was kind of weird sitting up there. There usually are not that many people that even come to the meeting but this time there were a whole bunch of people in attendance. It was a little nerve wracking but fine really. Then we played Bunco. That was ridiculous. I had never played before. It was fun. Sure was easy and mindless.

Reluctant Housewife Daily Reports

WEEKEND BABY BLOGGING - WBB#5

Well these pictures are actually from last weekend. We took the boys to the San Fernando Valley Fair. When we go there it was quite cloudy and cool. We were expecting it to be a scorcher because it is usually so hot there. So there were not very many people there. It actually was bizarre. More like a ghost town than a fair. But then we realized it was actually fantastic because Xander could get out of the stroller and run and run and run. And we could see him the entire time and give him some space but not too much space. Most fairs are so crowded that they are sort of a nightmare with young kids because you are so afraid of losing them. These are some pictures of the boys enjoying the fair. I will post photos of some of the food and some of the animals later. And I am such a dork. I put them in their matching tractor shortalls. Enjoy!



Xander Gives A Member of Raggs a Drink


Timmy Gives the Goat a Carrot


Xander Tries his First Funnel Cake


Timmy and a Piggy


And Then It Is Time To Go Home

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

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


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SHOPPING: Chocolate

Chocolates
Originally uploaded by My Life As A Reluctant Housewife.

Look at all that chocolate! All but one is dark chocolate. Why do I have all this chocolate? Well actually I don't. I only had it in my greedy, piggy little hands for a few short hours before I packed it all up and sent it to dear old Dad for his Father's Day gift. He loves to tell me that dark chocolate is now good for you. So you see, this is all for his health. I am such a fine daughter. Dad opened his package as soon as he got it. He does not wait for the day. He called right away and say he was testing them out and will keep me informed. He has seen them in the stores but not venutred too far into all the selections opting usually for one of Lindt's delicious varietals.

SHOPPING: Sale at Craftsbury Kids

Yeah! There is a sale at Craftsbury Kids. I love all their products. So cute and unique. Perfect for any child in your life. Here are just some of the items on sale but they have many more.


Blabla Farm Puppet Pouch


Red Riding Hood Puppet Pouch


Blabla Elfie Doll


Boogie Woogie Tee Shirt



Sweet Tee Shirt


Raspberry Rose Hat


Deborah Sharpe Dot Bib - Blue
From: Craftsbury Kids

EVENT: DMBGLiT June 2006

Baking Sheet is hosting June's Does My Blog Look Good in This! I actually thought a few of my photographs this month were good.

This month I am submitting my Tuna Tartare Bitelettes

You can see all the other entries at http://junedmblgit.ning.com/

EVENT: Paper Chef #18 - Results and I Won!

Hee Hee. I won Paper Chef # 18 with my Veal Scallopini with Egg Noodles and Arugula Salad and Strawberry Vinaigrette. Thank you so much to our host Kevin of Seriously Good and our judge Haalo of Cook Anything Almost Once!

There were not that many entries but they were good ones. I am surprised that Bron's Beef Scallopini with Rocket Risotto did not win because it makes me hungry just looking at the pictures. And of course I am so glad Haalo's Rocket and Goat Cheese Stuffed Veal Rolls was technically in the running since she won last month because I would like to eat that too. Then John at My Home Kitchen made Saltimbocca! And last but certainly not least the Noodle Cook at My Home Kitchen made Salt cured veal, duck egg noodle (with rocket) and caramelised daikon slices, served with gingered berry sauce.

If you have not done a Paper Chef in the past or it has been a while, you should really do it next month. Maybe you won't create a masterpiece or a recipe that will be a permanent fixture in your repetoire but who cares. This is for fun. Let yourself be free to expirement with a really odd mixture of randomly chosen ingredients. I got lucky this month and plan on making this dish again. We all really loved it. So next month the ingredient list will go up on Friday, June 30 but you will have loads of time because the entries will not be due until Friday, July 7.

RECIPE: Lavender Coconut Flan

Lavender Coconut Flan

1/4 cup water
1/2 cup sugar
1 1/2 cups milk
2 tablespoons culinary lavender
3 large eggs
14-ounce can sweetened condensed milk
1 teaspoon vanilla
3 tablespoons sweetened flaked coconut

In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel.

In a small saucepan, bring milk and lavender to a boil. Remove from heat and cover. Let steep for 5 minutes. Strain the milk and discard the lavender.

In a large bowl, whisk the eggs until frothy. Whisk in lavender milk, sweetened condensed milk, and vanilla. Then mix in coconut.

Pour the custard into the soufflé dish. Pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the ramekins. Bake the custards for about 50 minutes, or until set. Let cool in the water bath. Using paper towels, blot any coconut oil that has risen to the surface.

Run a thin knife around the soufflé dish. Invert each soufflé dish onto a dessert plate; let the caramel drizzle onto the plate. Serves 6.


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CULINARY DISCOVERY: For the Love of Lavender

Culinary Discovery
For the Love of Lavender: Celebrate the beauty, scent and taste of lavender


Lavender's subtle and stimulating aroma is one the world's most adored and sought after. Its fragrance is soothing, romantic, nostalgic and healing. Lavender is indigenous to the Mediterranean region and a member of the mint family. This delicately beautiful flowering herb has been prized throughout the centuries dating back to the Egyptians.

The Romans used the oils to treat a wide range of maladies and to scent their baths. The word lavender is derived from the Latin term to wash, lavare. As the Romans expanded their empire across Europe, they brought the lavender with them. Since it grows heartily in a wide range of climates they were able to ensure its propagation.
The Europeans quickly embraced it as their own and continued to grow and use it well after the Roman Empire fell. The European soap makers who used lavender extensively in their hard milled soaps in the 18th century are a great example of that fact. Today, lavender is used in fine linen and bath products as well as in aromatherapy to soothe anxiety and headaches. In addition, it is used as a moth repellant, a disinfectant, deodorant, and to soothe skin irritations. Supplying that passion for lavender does not come easily as 250 pounds of buds are needed to make two cups of essential oil.

Most people think that lavender is only to be used in the bath, laundry and for aromatherapy. Make sure that you cook with culinary organic lavender and not lavender used for crafts and potpourri as that form may be treated with chemicals. Culinary lavender is a delicious edible herb just like thyme, oregano and basil are. All parts of the lavender can be used including the stems which can be thrown into coals of the grill to add a lavender smoky flavor to foods. Fresh and dried buds can be used just like other herbs are used. A terrific alternative to mint and rosemary, lavender is quite versatile when used in a multitude of courses such as savory and sweet dishes; on meats, fruits, infused in cream and with citrus.

An easy way to start using lavender is to cook with Herbes de Provence; a commonly used in the French spice mixture Herbes de Provence. The herb mixture includes: marjoram, thyme, rosemary, fennel, savory, basil and lavender. Herbes de Provence is a perfect blend of herbs and with a few pinches it flavors many vegetable and meat dishes deliciously. For example it is delicious in sautéed zucchini, in vegetable soups, in scalloped potatoes, and on roasted meats and fish, infused in olive oil, and in omelets.

The Europeans, the French in particular, have used lavender in their cuisine for centuries. Lavender grows in abundance in the Provence region of France and is used in many of their regional dishes. The French sent their lambs to graze in lavender fields so that their meat would be sweet. Lavender honey is also found all over the south of France; bees collect the nectar of the lavender flowers and make a subtlely delicious honey.

Lavender was introduced into England in the 1600's. Since the Tudor era, the English have used lavender in teas and various sweet dishes; Queen Elizabeth I loved lavender jelly. Lavender has now found its way into many kitchens of great chefs across the United States, especially since edible flowers have gained popularity as a way to enhance both the flavor and look of the food.

Lavender Recipes:
Lavender Coconut Flan
Steak with Lavender Thyme Butter
Cod with Lavender and Miso
Foccacia with Lavender and Garlic
Chicken with Lavender and Lemon


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EVENT: The Spice is Right - Flowers

I have been writing and making up recipes for a while now thanks to my Sister In Law, owner of Splendid Palate, who has been selling culinary grade organic lavender for years.

So when The Spice is Right announced that this month we would be working with flowers I immediately said that was right up my alley. I did think about trying out some new flowers but thought I would share what I know about Lavender with the group. So enjoy Culinary Discover: For the Love of Lavendar

Lavender Recipes:
Lavender Coconut Flan
Steak with Lavender Thyme Butter
Cod with Lavender and Miso
Foccacia with Lavender and Garlic
Chicken with Lavender and Lemon





But, I have used nasturtiums in salad. They are really peppery and are not only a beautiful addition to your salad greens but a delicious one at that. I was going to make some up for this event but there are none growing downstairs in the community garden and the ones at the store looked dismal. So enjoy some that I photographed a few years back.


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HOLIDAY: Flag Day

Flag Day
by Gabriella True

The American Flag is more than simply Stars and Stripes sewn together in Red, White and Blue. It is a sacred emblem of our country, the United States of America. It carries the history of America in those Stars and Stripes. In that history is our freedom, liberty, courage, bloodshed, popular sovereignty, and patriotism. It was created during our fight for freedom in which we gained national independence and a democratic government. It embodies the spirit of America.

On June 14, 1777 the Stars and Stripes flag was adopted as the new American Flag. The Union Jack was completely removed from the flag from that day forward. America was an independent nation from England and no longer wanted the symbol of England on their flag.

Since 1777, there have been many changes to the American Flag but it is still the Stars and Stripes. Originally, the flag was to have a star and stripe for each state. But as the number of states that entered the Union increased, it became evident that this would not be possible. So, in 1818 Congress decided that the number of stripes should be 13 to represent the original 13 colonies. An additional star would be added with each succeeding state. Thus, two stripes were removed from the flag because Vermont in 1791 and Kentucky in 1792 had been admitted to the Union and they were not among the 13 colonies. In 1960, the last star was added to mark that Alaska had joined in the Nation. Now there are 13 stripes (one for each original colony) and 50 stars (one for each state).

Flag Day celebrates the birth of the American Flag; June 14, 1777. BJ Cigrand, a teacher in Fredonia Wisconsin, organized a Flag Birthday celebration for her students on June 14th, 1885. After that year, Cigrand wrote several articles to newspapers advocating that Flag Day be observed nationally. On June 14, 1889, George Balch also organized a Flag Day for his students. Later that year the State Board of Education of New York decided that Flag Day would be celebrated every year in New York State in all schools. Two years later, on June 14, 1891, the Betsy Ross House in Philadelphia celebrated Flag Day. In 1893, Colonel J. Granville Leach, historian of the Pennsylvania Society of the Sons of the Revolution and the Colonial Dames of America put forth a proposition that the school children of Pennsylvania celebrate Flag Day too. Their proposition was successful and every child was given a small flag to carry during the school day. Chicago soon followed suit and celebrated Flag Day in its schools in 1894. Also in 1894, the governor of New York decreed that the Flag should be displayed on all public buildings on June 14th. In 1916, President Woodrow Wilson signed a bill to request that Flag Day become a national holiday to be celebrated every year on June 14th. On August 3rd, 1949, President Truman signed an Act of Congress that decreed June 14th as the national Flag Day.

Elizabeth Griscom Ross (1752-1836), otherwise known as Betsy Ross, is the mythological designer of the American Flag. But, like many stories associated with our first President, George Washington, they are simply that, stories and not factual histories. Betsy Ross and George Washington did definitely know each other. She was a seamstress in Philadelphia and lived near the State House on Chestnut Street. She often sewed the ruffles onto his shirts and more than likely did sew an American Flag or two. But she neither designed the flag nor sewed the first one. The Betsy Ross is as follows. In 1776, George Washington was the General of the Continental Army. He brought two members of the Continental Congress, Robert Morris and Colonel Ross, with him to her house in Philadelphia. The three men had brought with them a rough sketch of a flag. The flag included 6 pointed stars. But Mary suggested that the stars have five points instead because she would be able to cut them more easily.

Her grandson William J. Canby popularized this myth during a meeting of the Historical Society of Pennsylvania in 1870. Then in 1909, William Canby's brother George Canby and his nephew Lloyd Balderson wrote the book, The Evolution of the American Flag and continued the myth. Adding to the interest in Betsy Ross, Charles H. Weisgerber painted the famous image of the 'Birth Of Our Nation's Flag' depicting the mythological meeting of Betsy Ross and George Washington. It was exhibited in 1893 at the Colombian Exposition in Chicago. It created even more interest in Betsy Ross. And soon there was a campaign to save the Betsy Ross house. To raise money, a subscription was sold to people for 10 cents apiece and in return the subscriber would receive a reproduction of the now famous painting by Weisgerber, her house and her grave along with a lifetime membership into the Betsy Ross society.

Francis Hopkinson was the actual designer of the first Stars and Stripes American Flag. He was a signer of the Declaration of Independence and a New Jersey Congressman. In 1780, Hopkinson wrote a letter to the Board of Admiralty requesting payment for his design since it was being used on the flag and on many other official seals and papers. The Board forwarded the letter to Congress. Congress said that the bill was acceptable and they passed it on to the Board of Treasury for payment. After many years and many investigations led by Congress, the Treasury actually never paid Hopkinson much to his chagrin and the Continental Congress. The Treasury said that Hopkinson as a high paid member of the Congress should be willing to give extra services to the nation for no added cost. But they never did deny that he was the original designer of the Stars and Stripes.

It is thought that George Washington said that "we take the stars from Heaven, the red from our mother country, separating it by white stripes, thus showing that we have separated from her, and the white stripes shall go down to posterity representing Liberty." But, there are many anecdotes about George Washington, like the cherry tree, and this just maybe one of them. The House of Representatives published the book Our Flag in 1989. They said that when the flag was adopted in 1777, the colors of the flag did not hold any specific meanings. But a year prior, on July 4, 1776, Congress began to create an American Great Seal. Like most resolutions, they take a very long time to pass and the Great Seal was not officially passed until 1782. The Great Seal's colors did have designated meanings however. So, Congress most likely did start thinking about the colors that would be used in the Great Seal and what they would symbolize. The same colors that are used in the Great Seal are used in the American Flag. And, the colors do hold the same meaning today, whether or not this was the original intention. The red in the American Flag symbolizes the courage and honor that Americans have that enable them to face danger in times of defending the United States of America. The white in the American Flag is a symbol for purity. This purity is an emblem of America's liberty and equality. The blue in the American Flag is emblematic of heaven and thus signifies justice, faith, and loyalty. The star is a symbol of the heavens. The star also is emblematic of the sovereignty of each state in the Union. Each state has its own star and sovereignty within the Federal Government. The Stripes symbolize the rays of light coming from the sun.

WEEKEND BABY BLOGGING - WBB#4 Round Up

Angel of Fruit Salad who luckily for us started Weekend Baby Blogging took her sweet baby swimming for the first time. This is a major moment!!! I love to swim so I get happy to see babies swimming.


Sarah of Cucina Bella really does have such a cute foodie in the making. Look at him with the Kitchen Aid.



Timmy and Xander are very serious in this picture. They are watching a GRIPPING scene of Teletubbies. Gripping!

WEEKEND BABY BLOGGING - WBB#4

This is a picture from last June when they still had a swing out and Xander had just learned to sit up and Timmy was not quite there yet.


Now this year, they are still just as cute. In this picture they are lounging after playing in the splash pool and now watching Teletubbies. They look so serious.


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

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


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EVENT: WHB#36 - Paparadelle with Lemon Butter Chive Sauce

Please check out Kayln’s Kitchen who started and runs Weekend Herb Blogging. But please note that once again WHB is on the road! And this week Cate from Sweetnicks is so graciously hosting us this week! She is going to be very busy since she has Weekend Dog Blogging And ARF Tuesdays. Oigh!

Celebrate food with the taste of herbs! For more information please check out Weekend Herb Blogging Archives.

This week I made Paparadelle with Lemon Butter and Chive Sauce. I actually made this to go along with a Veal Scaloppini that I made for the most recent Paper Chef. I loved the sauce so much that I made it again last night to gove over these little dried ravioli and it was just as delicious. You have to make it!

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EVENT: ARF#24 - Strawberry Vinaigrette

This is my new salad! Strawberry Vinaigrette with Arugula and Hazlenut Salad. I usually am not one for sweet dressings but I think the freshness of the strawberries really make it special and not some sickly sweet concoction from a salad bar. And of course strawberries are the perfect thing for Sweetnicks famous Antioxident Rich Food Tuesday were one really just needs to cook with veggies or fruit but I seem to be keeping in the spirit of the top 10 list for at least a little while longer!



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SHOPPING: Chef's Catalogue Summer Sale

WEEKEND BABY BLOGGING - WBB - Don't Forget!

Don't Forget!!! We have WEEKEND BABY BLOGGING (WBB)!! So come on and join in. We will be having lots of fun.

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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SHOPPING: Get Those Kids Outside!

It is Summer as you well know, so get those kids outside and playing. Haven't they been cooped up long enough?

has some really simple, classic and most importantly fun games to help keep them entertained and very active OUTSIDE!

Yes, it does take two to skip around with the Skip Around from Magic Cabin



Horseshoes is an old classic. Classics are a very good thing.


How about this perfect jumprope - Ladybug Jump Rope - Hot Product from Magic Cabin.



Magic Cabin Best Sellers


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PHOTOGRAPHS: Peach Colored Roses