Keeping Jordan awake in the car when she's really sleepy is a battle. I usually tell her "no sleeping!" and she screams back at me, then closes her eyes again. If she sleeps for 5 mins in the car, she won't take her nap. It's a lose-lose situation.
So today on the way home, after a fun morning of early Xmas shopping and lunch with a friend, we got stuck in the big I-40 construction mess. And Jo started to nod off. She hates my singing (I mean, who wouldn't?), so I started to sing to get her riled up, but it didn't work. So then I started to sing the ABCs all wrong. Oh my goodness, she had a FIT!! "NO NO NO MAMA! That's not right! Do it again!!" Eureka! I have a new way to annoy my kid :-)
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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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