As much as my kids have days where they're absolute terrors, they also have days of remarkable sweetness. Today Jacob helped me unload the dishwasher. He was so proud of himself, and I was proud of myself for letting him. I don't usually (ok, never) let my kids do stuff where they could break something, or cause a huge mess. I never let Jo help in this way, and I'm afraid I've raised an unhelpful kid. Maybe if I raise Jacob to be a celebrated helper, Jo will turn into one, too.
This morning, Jo was extra sweet to her Daddy. She hasn't been feeling well for they last several days. Some sort of stomach bug. Last night she was pretty miserable, and Jamie put her to bed early. He laid down with her forever because she couldn't get comfy and had a hard time falling asleep. This morning, when he was getting his hugs and kisses good-bye, Jo says, "Daddy, thank you for taking care of me last night." Aw... melts our hearts.
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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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