Sophia Update - Walking!

It's not a very glamorous photo, but it shows Sophie officially walking. She walks without any coaxing from us. She still can't stand up on her own...she has to pull up on something and then she can go. She has trouble transitioning from carpet to a smooth surface, and she often holds both arms out in front of her like a zombie. But, she's definitely upright and on the go.

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Sophia Update - More Steps

Sophie is still only taking three or four steps at a time but she's doing it more often. She'll be walking confidently before we know it.

Kenny and I have both been sick the last couple of days. Sophie hasn't gotten it yet. Hopefully she won't.

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What's Cooking? - Corn-Potato Chowder

Corn-Potato Chowderfrom the Better Homes and Gardens Heritage Cookbook

Wow. This cookbook turned up as an antique in my Google search. I like to make this recipe when I'm not feeling well.

2 medium potatoes, peeled and diced
1 medium onion, thinly sliced and separated into rings I finely chop the onion and celery in a food processor.
1/2 cup chopped celery
1/2 cup water
1 teaspoon salt
1 17-ounce can whole kernel corn, undrained
1 1/2 cups milk Soy milk is good too.
1/4 teaspoon dried marjoram, crushed I don't use.
5 slices bacon, crisp-cooked and crumbled I don't use.
Butter or margarine I don't use.

In a saucepan combine potatoes, onion, celery, water, and salt. Cover; cook till vegetables are tender, 15 to 20 minutes. Stir in undrained corn, milk, marjoram, and dash pepper. Heat through. Serve in warmed soup bowls; top with crumbled bacon and a pat of butter or margarine. Makes 6 servings. I put 2 ladles of soup in a blender to make the chowder more creamy.

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What's Cooking - Crispy Falafel with Yogurt Dip

Crispy Falafel with Yogurt Dipfrom Real Simple Magazine

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties. Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly. I find it helpful to dip with one hand, leaving the other hand clean to flip the patties, or answer the phone, or rescue Sophie...

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

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Sophia Update - Papa Time

Poor Kenny. I've been busy for the last couple of nights with my new book club and fabric shopping with a new quilter. He has had to try and put Sophie to bed. She hasn't been cooperating. She misses her mama, which I guess is a good thing. Kenny read that if babies don't show signs of separation anxiety then they aren't properly attached. But, no fun for him to deal with a crabby baby. He has been able to teach her a couple of things though. Last night she learned how to crawl backwards down the stairs...carefully supervised of course. And, she not only played peek-a-boo with Kenny holding the blanket, but she also held the blanket herself and moved it up and down to play peek-a-boo. At least they have some fun together!

We went to storytime at the library today and she clapped her hands along with the songs that we sang. She also crawled into an empty bookshelf. My little adventurer.

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What's Cooking? - Spinach and Strawberry Salad

Spinach and Strawberry Salad
from www.allrecipes.com

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

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What's Cooking? - Curry in a Hurry

Curry in a Hurry
from Kenny's Grandmother's Collection

1 cup diced apple A tart apple, like a Granny Smith is best
1/4 cup chopped onion
1 teaspoon curry powder
2 tablespoons butter or margarine
1 can Campbell's Cream of Chicken Soup I used Cream of Celery
1/2 cup water
1 cup diced cooked chicken or pork I used Fri Chik
2 cups cooked rice
Shredded coconut

In saucepan, cook apple, onion, and curry in butter until onion is tender. Stir in soup, water, and meat. Heat, stirring now and then. Serve over rice; garnish with coconut.

4 servings.

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Sophia Update - Sophie in the Steamer Basket

I continue to find Sophie in new places. This picture shows her sitting in my steamer basket. She got in there all by herself.

She got to go with me to Jen Rogers' baby shower on Saturday. She got to see some new dogs and cats. She did her scared yell sometimes when she saw them, and other times she didn't.

She did a little side step on her own the other day when she was playing with Riley and she wasn't thinking about what she was doing. So, she takes a couple of steps here and there, but mostly she still likes to crawl.

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What's Cooking? - Hot Dog Creole

Hot Dog Creole
From Kenny's Grandmother's Collection

8 frankfurters I used Linkettes
1 tablespoon salad oil
1 can (15 ounces) tomato sauce
1 can ( 12 ounces) vacuum-pack whole kernel corn with peppers
1/2 to 1 teaspoon chili powder
1/2 teaspoon salt
2 teaspoons instant minced onion
1 package (8 ounces) corkscrew macaroni

Cut frankfurters into 1/2 inch pieces. Heat oil in large skillet. Add frankfurters; cook and stir until pieces are brown. Stir in tomato sauce, corn (with liquid), chili powder, salt, and onion. Heat to boiling.

Reduce heat and simmer uncovered 10 minutes. While sauce simmers, cook macaroni as directed on package. Serve sauce over macaroni and, if desired, sprinkle with grated Parmesan cheese.

4 or 5 servings.

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What's Cooking? - Zucchini-Potato Pancakes

2 small zucchini, trimmed and shredded (2 cups)
1 large Idaho or other baking potato, peeled and shredded (2 cups)
1 small yellow onion, finely chopped (1/2 cup)
1/4 cup all-purpose flour
2 large eggs, lightly beaten
2 teaspoons curry powder
1/8 teaspoon salt, or to taste
Ground white pepper
Vegetable oil
Plain lowfat yogurt or sour cream (optional)

Preheat the oven to 200 degrees F. Squeeze as much liquid as possible from the shredded zucchini and potato, then place the vegetables in a large bowl. Add the onion, flour, eggs, and curry powder and stir until well blended. Season with the salt and pepper.

In a large, heavy skillet, heat 1/2" of oil over moderately high heat for 2 minutes, or until very hot. Cook the pancakes in 3 batches, using 3 tablespoons of the batter for each. With a large, metal spatula, flatten each pancake to 1/4" thick. Cook for 3 to 4 minutes on each side, or until crisp and golden.

Using the spatula, transfer the pancakes to a plate lined with paper towels to drain, then to a baking pan. Keep the pancakes warm in the oven. Cook the remaining batter as directed. Stir the batter occasionally and add more oil to the skillet, if needed.

Transfer the pancakes to a serving platter. Garnish with the yogurt, if desired, and serve immediately.

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My Bookshelf - The Kite Runner

The Kite Runner
by Khaled Hosseini

This is the first book that I have read for my new book club. The is narrated by a boy in Afghanistan and spans several decades, the 1960s through the early 2000s. It is a book about this boy's relationships with his father, his father's friends, his friends, his peers, and later his wife. The changing political situations in Afghanistan shapes these relationships.

The book is very powerful and at times left a knot in my stomach. Reading about the terrible things that happened in that country made me feel very thankful for the freedoms we enjoy in this country. In spite of the society of fear that the media has helped to create here (are we not bombarded with stories of kidnappings, mass murders, killer viruses and bugs, etc.?), we can pretty much go about our daily lives without worrying about harm coming to ourselves or our families.

I think it's important to understand the cultures of the countries that we are scuffling with (helping?). They love their families, their country, their culture just like we do. What must it feel like to have the familiar places of your childhood destroyed time and time again? Not to mention watching harm come to those you love. Tough, tough stuff.

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What's Cooking? - Pepper Stromzoni

Pepper Stromzoni
from Better Homes and Gardens Magazine

3 medium red, yellow, and/or green sweet peppers, chopped (3 cups)
1 tablespoon minced garlic (6 cloves)
1 tablespoon butter
1/4 to 1/2 tsp. crushed red pepper
3/4 cup shredded mozzarella cheese
1/2 cup ricotta cheese
2 tablespoons snipped fresh basil
1 10-oz package refrigerated pizza dough
1 egg, slightly beaten

Preheat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper; grease foil and set aside. In a large skillet cook sweet peppers and garlic in hot butter over medium heat about 5 minutes or until tender, stirring occasionally. Stir in crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; set aside to cool slightly.

In a medium bowl stir together mozzarella, ricotta, and basil. Stir pepper mixture into cheese mixture until well combined; set aside. On a lightly floured surface roll out pizza dough to a 16x10-inch rectangle. Cut into two 8x10-inch rectangles. Spoon half of the pepper mixture along one of the long sides of one dough rectangle, leaving a 1-inch border along the long side and a 1/2-inch border along the short sides. Spread pepper mixture to a width of about 3 inches. Fold one long side over pepper mixture. Seal seam and ends, tucking seam under the loaf. Carefully place on prepared baking sheet. Repeat with remaining dough and filling. With a sharp knife cut 4 diagonal slits in the top of each loaf. Brush loaves with egg. Bake for 15 to 18 minutes or until golden brown. Let stand 10 minutes. Slice each in half and serve warm. Makes 4 servings.

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Sophia Update - Tuesday Morning Playgroup

Miss Independent

We went to the playgroup again this morning. There were quite a few kids there this week. School started on Monday so I guess everyone is back from their vacations. Sophie was still the only girl her age there so she had her boyfriends all to herself. She crawled all over the gym pushing toys, playing with balls, crawling back and forth on mats. Another mom observed at one point that all the boys Sophie's age were on their mom's hip, but Sophie was still off doing her own thing. She's a very independent little girl.

This afternoon we went back to Riley's house to play in his pool while his mommy and I discussed quilt patterns.

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Sophia Update - Full Social Calendar

Sophie has been a very busy baby. She went to a birthday party for Emma, one of her friends that she met at a wives' coffee when families were invited . The party was in the park and Emma's daddy made us veggie burgers on the grill. We ran all kinds of errands in Victorville and Sophie was only happy if she could be out pushing her stroller. This morning she got to play with Ethan, one of her friends from playgroup, while I discussed my new MOPS volunteer job with his mommy. Then this afternoon we had a play date at Riley's house, another one of her playgroup friends. Riley has a big dog named Hannah that Sophie was scared of at first. By the time we left though Sophie decided that Hannah was okay. So, Sophie is getting to see all kinds of new places and getting to play with lots of different toys. Fun for us to have a change of scenery.

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What's Cooking? - Strawberry Bruschetta

We saw this recipe prepared on an episode of Queer Eye for the Straight Guy. You basically mix the ingredients to taste.

Cut strawberries into quarters.
Toast bread. Use a really nice bread like raisin nut.
Mix mascarpone cheese with honey and smear on the toasted bread.
Add a teaspoon of chopped mint and a tablespoon of honey to the chopped strawberries, then spoon on top of bread and mascarpone.

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What's Cooking? - Pasta with Scallops and Lemon

Pasta with Scallops and Lemon
from Sunset Magazine

My commissary hasn't had fresh basil for the last several weeks, so I used basil and garlic flavored penne and skipped the basil and garlic in the recipe. It worked well and saved a couple of steps.


12 ounces dried penne pasta
1 onion (about 6 oz.), peeled an diced
3 cloves garlic, peeled and minced
2 tablespoons olive oil
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 tablespoon butter
1 pound scallops (about 1 1/2 in. wide), rinsed I used Worthington's Vegetable Skallops
1/3 cup chopped fresh basil
Salt and pepper

In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add penne and cook, stirring occasionally, until tender to bite, 10 to 12 minutes. Drain.

Meanwhile, in a 10- to 12-inch frying pan (with sides at least 2 in. tall) over medium heat, stir onion and garlic in olive oil until limp, 3 to 5 minutes.

Add lemon peel, lemon juice, butter, and scallops to pan with onions. Bring to a simmer and cook until scallops are opaque but still moist-looking in the center (cut to test), about 6 minutes.

Add pasta and basil to scallop mixture and stir until heated through,. Add salt and pepper to taste. Pour into a wide, shallow bowl to serve.

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Sophia Update - The Corncob

Sophie loves chewing on corncobs. It probably feels really good on her gums. She also feeds Kicsi when she's decided she's had enough. Kicsi doesn't eat very much of her regular food anymore. She knows to hang out by the high chair at meal time so she can get the good stuff.

We went to story time at the library today. She doesn't sit still for all of the stories but she likes to crawl around and play with the puppets and climb on the baby furniture. She even shared some of her Veggie Booty with some of the other kids. We don't make it a habit of snacking in the library but another kid pulled the snack bag out of my purse and some other moms were wondering what in the world was in there. Too bad it's so messy. One of the moms left with green slime all over her white skirt.

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Sophia Update - The Scavenger

Sophie is my little scavenger. I found her eating the discarded strawberry tops out of the trash this morning. Maybe we need to break down and put locks on the cupboards.

She had a big day yesterday. We went to a MOPS playgroup in the morning where she got to crawl around the gym and play tug-of-war with a hula hoop. Then in the evening we went to a cookout at Kenny's new colonel's house. Kenny's co-workers that hadn't seen Sophie in awhile were amazed at how light her hair has gotten. She's more of a pleasure to take to functions now. We went to an office promotion party in December where she fussed almost the entire time. Kenny took her to a dinner at the outgoing colonel's house just a month or two ago and he had to worry about her fussing then. But last night she was happy to play with the toys that were out in the yard and eat watermelon. Watermelon...what a mess! She loves it so I couldn't resist giving her some. The colonel's wife picked that moment to come visit with us and Sophie tried to touch her with her sticky fingers. Luckily she's a mommy too so she understood.

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Sophia Update - Unexpected Reaction

One of Sophie's favorite games to play with Papa is to stick out her tongue and blow (polite for spitting?). She blows, then he blows. Then they both giggle and do it again. Well, tonight she decided to play while I was feeding her (orange) Little Veggie Stew. I was very stern and told her no. Had to tell her several times because she didn't obey the first time. Her usual reaction to me saying no is to laugh. This time her little chin started to quiver and her eyes welled up with tears and she started to cry. I felt very bad and started to think that maybe it wasn't so bad to have orange splatters all over my face and white t-shirt.

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Sophia Update - Tuesday Morning Playgroup

We went back to the Tuesday Morning Playgroup today. Sophie had fun walking round and round the kid size basketball hoop and playing with the cute little boys. A little girl her age has yet to show up. The other mommies are afraid that their boys are going to hurt Sophie because she's so small, but she seems to hold her own just fine. I think the babies should work things out on their own but the other mommies want to make sure their babies are being polite and not grabbing things from Sophie or pushing her out of the way of one of the big toys. I exchanged phone numbers with a couple of mommies so hopefully Sophie will have plenty of opportunities to learn how to play.

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My Bookshelf - Harry Potter and the Half-Blood Prince

Harry Potter and the Half-Blood Prince
Reading the occasional pop culture novel is a guilty pleasure. At some point in college I started reading novels, and the occasional non-fiction book, that were required in Kenny's literature classes. My accounting major didn't allow for many humanities type classes and I felt like I was missing out so I had to round out my education on my own. So, after torturing myself with Sophie's World - A Novel About the History of Philosophy for the last year (I'm STILL not done), it's refreshing to breeze through a page-turner.

Indeed, the sixth book in the Harry Potter series, is a page-turner. I devoured the 652 pages in only a few days. There are several mysteries that don't work themselves out until the end of the book. I had to keep reading until I found out what happened. I'm sorry I read it so quickly. Now I have to wait who knows how long before J.K Rowling comes out with the seventh installment.

Meanwhile, Sophie's World will have to wait a little longer. I've been invited to join a book club that was started by teachers but the group now includes some Army wives as well. My suspicious are that they will make intellectual selections. Maybe the group will help prevent my brain from evaporating.

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What's Cooking? - Lentil and Rice Pilaf

Lentil and Rice Pilaf
from Sunset Magazine
Makes 4 to 6 servings

1 cup hulled small French green or brown lentils, sorted of debris and rinsed
1/4 cup olive oil
2 cups finely chopped onions
1 teaspoon minced garlic
3/4 cup long-grain white rice
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper
Yogurt sauce (following)

In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium eat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes.

Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. I needed to add more water. Serve with yogurt sauce.

Yogurt Sauce. Mix 1 cup plain lowfat yogurt; 1/3 cup finely chopped peeled, seeded cucumber; and 1/4 teaspoon each minced garlic, salt, dried mint, and pepper. Makes 1/1/4 cups.

Taster Comments:
Kenny - I like anything with the yogurt sauce.

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Sophia Update - Sophie's Day Out

Sophie's Day Out

We ate at Souplantation for the first time since Sophie has been eating solid food. She got her own plate of food at the salad bar. She ate everything I gave her! We finally had to cut her off. She had quite the swollen belly by the time we left. She wasn't too full though to smack her lips at an admirer's coffee at Trader Joe's.

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What's Cooking? - Suppli di Riso

Suppli di Riso (Fried Risotto with Shallots, Orange Zest, and Mozzarella)
from Gusto Italiano - Quick and Simple Vegetarian Cooking

Serves 4

1/4 cup unsalted butter
1 1/4 cups Arborio risotto rice
3 2/3 cups hot vegetable stock
6 ounces mozzarella cheese, grated or diced
6 shallots, peeled and finely chopped
a handful of mixed fresh herbs, chopped
zest of 1 large unwaxed orange grated I like to use a microplane
6 tablespoons freshly grated Parmesan
sea salt and freshly ground black pepper
1 cup fresh breadcrumbs
6 tablespoons olive oil

Melt the butter in a large saucepan, stir in the rice and brown for a few minutes. Stir in a ladleful of hot stock and cook, stirring continuously, until the liquid has been absorbed. Continue doing this until the rice is cooked and all the stock is used up, about 20 minutes. Remove from heat.

Now add the cheese, shallot, herbs, orange zest, Parmesan, and some salt and pepper., Stir to combine, and leave to cool.

Form the flavored rice into balls the size of a plum. Beat the egg and roll the rice balls first in the egg and then in the breadcrumbs until covered.

Heat the oil in a frying pan and fry the rice balls until golden on all sides. Drain on paper towels and serve hot or cold.

Taster comments:

Kenny - Good. Kind of sweet.
Sophie - She ate them.

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Sophia Update - Sophie Takes a Step!

Sophie Takes a Step!

I put Sophie in the middle of her playroom, stood behind her and let her get her balance, then ran around to her front and held out my arms. She took one step and then sat down. Kenny was trying to get her to do it last night after my aerobics class but Sophie was too tired by then and her legs just gave out. I think she took a step for him that way because he knew exactly what to do, but he didn't want to say so. Maybe he was afraid that I would be disappointed that I missed it. What a big girl!

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What's Cooking? - New Potato and Young Green Bean Salad

New Potato and Young Green Bean Salad
from The Mediterranean Vegan Kitchen
Served with breaded Tender Bits.

2 tablespoons red wine vinegar
1 tablespoon water
Salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
2 shallots, peeled and cut crosswise into paper-thin slices
3/4 pound small green beans (about 1/4 inch in diameter and about 2 inches long), trimmed if necessary
1 1/2 pounds small new potatoes (about 1 1/2 inches in diameter), preferable red-skinned, unpeeled, scrubbed

Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, 10 to 15 minutes, depending on size. Drain and set aside to cool slightly.

In a large bowl, whisk the vinegar and water with salt and pepper. Add the oil in a thin stream, whisking constantly until well combined. Add the shallots, toss briefly, and set aside to marinate.

Prepare a large bowl of ice water and set aside. In a medium stockpot or saucepan large enough to accommodate a 9-inch steaming basket, put 1 inch of water. Place the steaming basket in the pot and add the green beans. Bring to a boil over high heat. Cover tightly, reduce the heat to medium, and steam until the beans are crisp-tender, 3 to 5 minutes, depending on size. Immediately refresh the green beans in the ice water for 5 minutes. Drain well and set aside.

As soon as the potatoes are cool enough to handle, yet still quite warm, cut them in half. Stir the reserved dressing several times, and add the warm potato halves. Toss gently until the potatoes are thoroughly coated. Gently toss in the beans. Adjust the seasonings as necessary. Serve warm or at room temperature.

Advance Preparation: This salad can stand at room temperature for one hour before serving. It can also be covered and refrigerated for up to twenty-four hours. Bring to room temperature before serving. However, the acidity of the vinegar will cause red-skinned potatoes and the green beans to lose some pigment.

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Sophia Update - Sophie Stands Alone

Every day Sophie is getting more comfortable on her feet. She's standing alone for longer periods of time. Long enough to even shoot a picture! Yesterday she climbed up on a shallow storage container so she could snoop in a higher dresser drawer. She's experimenting right now as I type with putting one foot up on the first shelf of the bookshelf. Oh my. Have to keep one eye on her and one eye on the computer. We're trying to teach her polite tricks like blowing kisses, but she would rather blow raspberries. She has started bouncing up and down, "dancing", to music she likes. Very cute.

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What's Cooking? - Roasted Cauliflower

Roasted Cauliflower
from The All New Good Housekeeping Cookbook

Served with penne Pepperonata from Trader Joe's.

1 medium head cauliflower (2 pounds), cut into 1 1/2" flowerets
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh parsley
1 garlic clove, finely chopped

Preheat oven to 450 degrees F. In jelly-roll pan, toss cauliflower, oil, salt, and pepper until evenly coated. Roast until cauliflower is tender, about 20 minutes, stirring halfway through roasting.

In small cup, combine parsley and garlic. Sprinkle over cauliflower and stir to mix evenly. Roast 2 minutes longer. Spoon into serving dish. Makes 6 accompaniment servings.

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Sophia Update - Sophie Goes to the Tuesday Morning Playgroup

Sophie Goes to the Tuesday Morning Playgroup
Now that Sophie is very mobile, I decided to take her to the Tuesday Morning Playgroup that I've been hearing about. There were lots of other kids there, even a couple around her age, and lots of stuff for her to push and climb on. She spent a lot of time watching the older kids with a furrowed brow trying to figure out how run and play like they do. Will be good for her to be around other kids, and good for me to visit with other mommies.

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What's Cooking? - Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango

Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango

MARINADE

1/4 cup toasted-sesame oil
1 teaspoon ground fennel seed
1/2 teaspoon salt
1 teaspoon red chili paste, or more to taste My commissary didn't have red chili paste so I used Tabasco instead.
2 tablespoons honey Sophie can't have honey yet so I used 1 tablespoon of molasses.
1/4 cup freshly squeezed lime juice Fresh is better!

*****
One 16-ounce block tofu, soft or firm

1 package (3 1/2 ounces) bean thread noodles

*****

2 sweet onions, thinly sliced
2 ears of corn, kernels cut off the cob (about 2 cups)
1/2 cup vegetable stock or purified water
2 tablespoons natural soy sauce (such as tamari) I used lite soy sauce. Will keep my eye out for the good stuff.
2 mangoes, peeled, pitted, and cubed
1 bunch cilantro, washed

*****

GARNISH

1 bunch mint

*****
Whisk all the marinade ingredients together in a small baking dish.

Preheat the oven to 450 degrees F.

Drain the tofu and chop it into 1/2-inch cubes. Drop the tofu cubes into the marinade and turn them gently, using a spoon to completely coat each one. Make sure that the tofu cubes are close together and sitting in the marinade. Bake in the hot oven for 15 minutes.

Meanwhile, soak the bean thread noodles in a pot of hot water for 20 minutes, and then strain through a colander to remove excess water. Cut into 6-inch lengths with a pair of clean kitchen scissors.

Simmer the onions and the corn in the vegetable stock in a large saute pan until the onions are tender and the corn is bright yellow (about 3 minutes). Add the soy sauce, mangoes, tofu, and the juices from the marinade. Pinch the leaves off the cilantro and sprinkle them in. Add the bean thread noodles and toss until everything is thoroughly coated. Cook for 2 more minutes. For a handsome presentation, you can make a bed of the cellophane noodles and nestle the tofu, corn, and mango mixture on top. Then toss it all at the table. Garnish with mint.

Taster comments:

Kenny - Tastes fine, but when I have kind of a sweet entree like this I don't feel like I've had a supper even though it has lots of tofu in it.

Sophie - The chunks of tofu and mango were perfect finger food for the baby.

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Sophia Update - 10 Month Pictures

10 Month Pictures

Here are Sophie's 10 month pictures. We had better luck when Kenny got home from work. Sophie was well rested and there were two of us to try and make her smile.

She's starting to show a little bit of separation anxiety. She followed me to the door with a smile on her face when I left for the gym. She cried when I closed the door. Kenny said whenever she got upset when I was gone she went for the door where I left. Poor sweet girl.

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Sophia Update - Sophie Turns 10 Months Old

Sophie Turns 10 Months Old
Sophie is 10 months old today. We went outside for a photo shoot this morning but we didn't get any super shots. She was much too interested in her surroundings to pay much attention to the camera. Maybe when Papa gets home this evening we can try again. This is a picture that I took last week at Grammy and Grandpa's house.

She's cruising really well, at times only lightly touching something with one hand. She climbs over and through obstacles. She lets out a yell when she really wants something and we're too slow at figuring out what it is. She smacks her lips together when we're eating or drinking something that hasn't been offered to her. She doesn't like to sit still for stories anymore, but she likes Papa to play his guitar for her. She likes to play with Kicsi. She eats just about anything I give her. When I give her something she really likes, like watermelon or strawberries, she puts her fingers up to her mouth to make sure the delicious morsel doesn't accidentally fall out. She seems to understand no, but doesn't obey very often. Her favorite trouble spots are the dog dishes and our living room lamp. She keeps me on my toes. Of course I think she's beautiful, but even strangers comment on her big blue eyes.

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What's Cooking? - Orzo Vegetable Salad in Tomato Tulips

Orzo Vegetable Salad in Tomato Tulipsfrom cooks.com

I served these with veggie burgers.

1/2 c. Orzo pasta
1/2 c. whole kernel corn
1/2 c. carrots, finely chopped I'm sure the veggies would look beautiful uniformly chopped, but in the interest of time I chopped the carrots and celery together in the food processor, then added the bell pepper and cucumber to the processor one at a time.
1/2 c. celery, finely chopped
1/2 c. red bell pepper, finely chopped
1/2 c. cucumber, peeled, seeded & diced
1/2 c. fresh parsley, chopped Overpowering. Use less.
1/4 c. yogurt
1/4 c. mayonnaise Next time I'll just use 1/2 cup yogurt and skip the mayonnaise. Personal taste.
1 green onion, rough chop
1 tsp. red wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
8 tomatoes
Celery leaves (garnish)

Cook orzo; drain. Combine orzo, corn, and next 4 ingredients in a large bowl; toss well.

In food processor bowl add parsley and next 3 ingredients and process until smooth. Add wine vinegar, salt, and pepper to orzo mixture; stir well. Cover and chill.

Core tomatoes I use an apple corer; cut each into 4 wedges, cutting to but not through, base of tomato. Take care to cut all the way through the tomato when you core it. If you tear the skin at the bottom, then the tomato will not stay together. Spread wedges slightly apart and place on plates. Spoon orzo mixture into tomatoes. Garnish with celery leaves, if desired. Yield: 8 servings.

Taster comments:Kenny - Tastes like a good picnic salad. I'd be happy to eat this with any meal.

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