Jordan had an announcement after school one day this week. She lifted her shirt, rubbed her chest, and informed me, "Mama, my boobs are getting bigger." Awesome.
Yesterday was a rough day for her. We had a walking field trip to Dion's, a local pizza chain. She'd complained her tummy hurt after breakfast, and again at Dion's, only eating one bite of pizza. How sad to feel bad on a field trip! And one involving pizza! Jacob ate enough for both of them. She played fine at the park afterwards, but was drooping on the walk back to school. By the time I picked her up at the end of her day, she'd gotten a bloody knee and torn her leggings at afternoon recess. She was asleep in the car before we got out of the parking lot. Today she's fine.
It's kind of nice to see them have those not-so-hot days; it reminds me that she IS still so little, even if she is imagining her boobs are growing.
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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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