Jordan decided she's going to be shy. The other day I took her to the park and there was a little girl there, about her age, with her Mom and brothers. Jordan wanted to play, but kept circling around. Then she made me get on the jungle gym and play, too, while she kept eying this little girl. She looks at me and says, "Mama, there's a little girl." Yes.... "Mama, will you go tell her Hi?" What? So I did, and then they started playing together and I could return to my post by Jacob's stroller. I thought it was so funny that Jordan, of all kids, needed me to break the ice for her.
Jacob has decided he's no longer a chicken (I call him that because he "bocks") but a turkey. When I talk, he talks. Just like turkeys do. He's getting to be about the size of a turkey, too. Hopefully he won't grow a waddle.
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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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