We're all gearing up for the new baby in our own ways. I've finally started working on the scrapbook, and I've gotten back into watching all those baby shows. Jo likes those shows too, and she makes us (mostly Daddy) practice having babies by sonograming us with the wooden pull from the blinds and telling us to push. Somehow, she thinks babies come out of your foot.... (Boy, is she gonna be in for a surprise whenever she learns the truth.) I'm not quite sure how Jamie is preparing, other than by nixing all of the names I suggest. Well, he says OK to the really outlandish ones that are a joke, like Boris and Demetri. He's going to be busy enough when Jo's new bed arrives and I hand him the paint can and roller to do her room.
There's shockingly little to do to prepare for a second baby compared to the first, especially when you plan to reuse furniture and not find out the sex. So we're all pretty chill. I'm not complaining. Since everything isn't a brand new experience this time, I think that's why we're enjoying letting the gender be a surprise.
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Summer Vay-Cay 2010
Kropka family updates from our new home in the ABQ.
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What's Cookin'
Fall Risotto
Risotto recipes are a real pain to write out, so I'm going to assume if you're willing to try a risotto recipe, you already know the basics. Here's my latest twist on one of my favorite dishes. You mix in to the basic recipe:
- large onion, well carmelized
- half head of garlic, roasted at 400 for 1 hr, w/olive oil
- package of cubed frozen butternut squash, cooked on the stove in a little stock
- chopped fresh sage fried in butter
- splash of Chardonnay, which pairs awesomely with this meal (I like Clos du Bois)
All of my risottos use top quality organic chicken stock (std sodium, but I never add salt to the recipe), olive oil AND butter, and are finished with half-and-half and parmesan. It is soooo good :-)
Risotto recipes are a real pain to write out, so I'm going to assume if you're willing to try a risotto recipe, you already know the basics. Here's my latest twist on one of my favorite dishes. You mix in to the basic recipe:
- large onion, well carmelized
- half head of garlic, roasted at 400 for 1 hr, w/olive oil
- package of cubed frozen butternut squash, cooked on the stove in a little stock
- chopped fresh sage fried in butter
- splash of Chardonnay, which pairs awesomely with this meal (I like Clos du Bois)
All of my risottos use top quality organic chicken stock (std sodium, but I never add salt to the recipe), olive oil AND butter, and are finished with half-and-half and parmesan. It is soooo good :-)
Kropka Family
Summer Vay-Cay 2010
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