Warm, creamy potato soup is more of a winter dish, but pregnancy cravings know no seasonality…

I tossed in my favorite summer veggie, asparagus, which explains why it looks so… umm, green.

I told Mr. D and Scout the potato, plus the color was to celebrate our proud Irish heritage. (Mr.D=1/2, Scout=1/4, Me= in name only…) As testament to its yummy goodness, neither one asked what made it green until well after dinner.

Potato, Leek, and Asparagus Soup

Ingredients:

Directions:

Put the butter or oil in a large, deep saucepan or casserole over medium heat. When butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, for 2 to 3 minutes.

Add the stock and cook until the vegetables are very tender, about 20 minutes.

Carefully puree the soup in a food processor or blender, then return to pot. Stir in 1/2 to 1 cup sour cream, and reheat gently.

Adjust seasoning to taste. Top with chives, cheese, and/or chopped bacon.

Serves 4.

This recipe comes from Mark Bittman’s How to Cook Everything Vegetarian, which I picked up while at the farmers’ market this weekend… along with the fresh asparagus.

As I stood in line to pay, other customers commented on what a GREAT book this is.

I agree, even if I did top the soup with BACON and didn’t necessarily opt for the “vegan option” provided. (i.e. replace the butter with olive oil. Skip the cheese and sour cream)

Enjoy!

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For more great recipe fun, join me at A Southern Fairytale for “Mouthwatering Mondays”.

One of the biggest thrills of be a parent is getting to witness the look of pure JOY on your child’s face.

This photo was taken at Gilroy Gardens, an amusement park geared entirely for preschoolers right down to the talking vegetables.

Disturbing, you say? Well, Scout LOVED it!

The weekend are my only opportunity to get in some selfish precious “me” time, but I couldn’t have imagined a better way to spend a Saturday.

Hosted by Cecily and MamaGeek

I’ve fallen behind on chronicling our adventures.

Although most days I’d rather be napping, I have been trying to GET OUT and do fun things with Scout. After all, this is going to the last summer of just the two of us.

No annoying little sisters tagging along. Ppfff...

Earlier this week, we were invited to an outing at Hidden Villa Farm. Nestled in the foothills of cushy Los Altos between mansions and private vineyards, I imagined this place to be a “farm” the same way Colonial Williamsburg is dodging redcoats…

You know… we’d watch from a respectable distance while someone else pretended to farm… like, over there. So I dressed for the day accordingly–wedge sandals, flowy maternity top, accessories.

After having to navigate the Maclaren around piles of fresh manure, I realize this is a REAL, working farm… Goats, sheep, pigs. Compost heaps. Organic herbs and veggies. Up close. Personal.

(The only accessories required, a sturdy hat and work boots.)

At one point, we found ourselves in the chicken pen. The free-range chicken pen.

As a hen walked past Scout, he turned to me and said, “Mommy. That’s not right.”

After hanging out with the animals, we stopped to have a picnic lunch by a crick. Not a CREEK, mind you, but a crick where Scout and the other kids happily stomped and splashed…

Oh, and just on the other side of this crick… Poison oak! Yeah!

Fortunately, the kids were having too much fun poking one another with pointy sticks and playing on the  slippery rocks to notice there was an other side.

Another mom lacking my current… umm, topply issues had to help Scout in and out every five minutes so he could run to me and yell…

“Mommy! Mommy! My hands are duuu-rty. Germs! Ahhh! Clean them!”

(sigh!) I only have myself to blame…

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Hidden Villa Farm
http://www.hiddenvilla.org/
26870 Moody Road, Los Altos Hills, CA 94022
Hours:  Tuesday – Sunday from 9:00 a.m. to Dusk
Admission:  $5 parking fee/day. Bring exact bills.

Um, yeah… I’ve been meaning to talk to you about that, Angel…

I think we’ve prepared him for the baby as best as we can.

He comes with me at every doctor appointment where, with a flip of a switch, he gets to watch the “Baby Sister Show” in ultrasound. He even kisses her “goodnight”.

We talk about her constantly and work on the nursery together. (He likes to help by separating the “big boy” toys from the “baby” toys, then take ALL of them into his room.) We’ve asked his input on naming her and bring up all of the wonderful ways he can continue helping once she’s here.

For his birthday, our friends sent him a baby doll to practice with. He’ll rock and sweetly sing the doll to sleep, then put it down for a nap in the “baby’s room”…

… and I think, “Good. This is going to be good. It’s going to be all right. I have nothing to worry about”.

Then, there are the times when he climbs into the crib (his toddler bed as of four weeks ago) and asks heartbreaking questions like, “I’m your only baby. Right, Mommy?”

I’m still not so sure that he really knooooows what’s about to happen here…

All right. So maybe I’m not so sure I really know what’s about to happen here either.

I’ve been in a food rut lately. Too tired (and winded) from being required to… oh, I don’t know… get out of bed or tie my own shoes, there are days when the least… er, best I can manage for dinner is hot dogs. Blech!

Then just as suddenly, I’ll get a burst of happy hormones and I just have to bake something from scratch and whip up meals like this…

I found the recipe…. of all places… at the seafood counter of my local Safeway, but you can have it too!

Basa and Herbed Citrus Sauce

Ingredients:

Directions:

Mix oranges, mayo, green onions, parsley, tarragon, and lemon peel. Cover and refrigerate until serving time.

Grill or oven broil fish.

Grill: Preheat grill to medium (300F-350F). Rinse and pat dry fish. Brush with oil on both sides and lightly sprinkle with salt and pepper. Grill for 4-6 minutes or until fish flakes easily.

Broil: Set oven to broil and allow to preheat.  Rinse and pat dry fish. Brush with oil on both sides and lightly sprinkle with salt and pepper. Place fish under broiler for 8-10 minutes or until fish flakes easily.

Serve fillets with sauce. Serves 4.

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You’re welcome. Now, you can repay me with some advice.

My lunchtime routine still needs work. I manage just fine with leftovers, but my son… Oh my goodness! What to feed my son?!

I should preface this with… HE’S THREE and picks at anything that isn’t…

Annie’s Macaroni & Cheese and peas…

Cheese Toasties (you may know it as “Grilled Cheese Sandwiches”) and fruit, or…

PB & J. (He eats the PB side and smears the J on his face…Good times.)

He’s totally over chicken nuggets (even the ones shaped like dinosaurs) and barely touches pizza.

On the other hand, I should probably be grateful that he’s eating all. I assume he’s getting all the right nutrition. He’s certainly not lacking in ENERGY…

It just feels so bo-ring to feed him the same three things every… single.. day…

My fancy baby cookbooks suggest things like “fish souffles in individual ramekins”, “mini veggie strombolis”, and “pasta primevera”… to which I have ask, “Does anyone really do that?”

I have a hard enough time preparing (and cleaning up after) ONE involved meal a day.

So, tell me. What do your kids eat for lunch?

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For more great recipe fun, join me at A Southern Fairytale for “Mouthwatering Mondays”.