When Mark and I went to London for our honeymoon, we found this quaint bookshop full of all sorts of literary treasure, old and new. In it we found a hardbound compilation of the Chronicles of Narnia, books we each loved as children. We started reading it to each other at night before went to bed, alternating chapters; Mark and I might be the only couple to bicker, even if only half-seriously, over whose turn it was to read — we both loved reading out loud to the other. And now seven years later, I’m doing the same thing with our boys (only less reading on their part). Currently, we’re reading Prince Caspian (in preparation for the movie this summer). I do have to spend a lot of time explaining the complex description and diction, but they love it!
So, the other day I sent the kids outside to play while I straightened the house. After a few minutes, I checked on them and saw this: clothes shed, re/playing scenes from Narnia with garbage can lids for shields and sticks for swords. Of course, Liam chose himself to play the part of Peter.
Filed under: musings
“SILENCES are holes in the sound wall/SOUNDS are bubbles on the surface of silence. Sound, like silence, is both opening and filling/concave and convex/life and death…[E]ntering into LIFE is also entering into the DEATH process. Every day lived is a step closer to death and every sound sent OUT is breaking IN on silence.” -Trinh Minh-Ha
Our life sometimes feels like a circus. Various people (familiar and strange) coming in and going out, entertaining midgets climbing assorted obstacles and performing tricks on bikes, food everywhere, music serenading, and laughter — everything short of a tent, animal, and a bearded lady, thank God. But, occasionally, it stops. Everyone goes home, the midgets go to bed, the food is cleaned up, the music (and TV) turned off, and I suddenly find myself sinking into the very hole described above: silence. Tonight, I’m relishing this new-found abyss, clearly hearing my whispering and fleeting thoughts, for tomorrow, I will chase them again through the sound bubbles dancing around me — only this time, restored from my time in a hole. Let the circus begin.
Filed under: Food
I LOVE fish tacos! I didn’t have any red snapper, so I used Orange Roughy: it worked perfectly, and the entire family loved them. To save time, make the sauce while the fish marinates. Enjoy!
serves 4 prep time: 20 min. cook time: 20 min.
chipotle cream sauce ingredients/directions:
1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime, juiced
dash of sugar
salt to taste
Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)
taco ingredients/directions:
1 lime, juiced
1 pound fresh red snapper fillets, cut into 3″ x 1″ strips
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chili powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
canola oil for frying
8 – 7″ corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
2 cups green cabbage, shredded
quartered limes
purchased or homemade salsa
sliced avocado
Toss the snapper pieces in the fresh lime juice, and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chili powder, oregano, cumin, and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with the chipotle cream sauce. Pass limes, salsa, and avocado at the table.
Filed under: pictures
As far as I know, there were no penis jokes.
(bathtime with Sam & Jude King)
Filed under: stories
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Scene One: coloring/drawing at the kitchen table
Burke: Hey Liam, look I drew my penis.
Liam: Wow. That’s a big penis.
Burke: Yeah, I know.
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Scene Two: bath tub
Liam: (places the big plastic bath cup over his penis) Hey Burke, look how big my penis is!
Burke & Liam: (laughing hysterically)
Filed under: stories
In the words of the infamous Mark Douglass, “we all make choices.” And let me disclaim, I am not perfect: I wrestle with my own greed and consumption-driven self just as anyone else. But a batcave media room? Come on. You could feed an entire village for the price of this room.
This morning Kristen and I went to the gym, and while overcoming some relentless “hill” on the elliptical, I watched “My Sweet 16″ on MTV. That’s right. I was the near 30 year old watching these former-Brittney-Spears wannabes and wealthy American teeny-bopper-offspring celebrate their 16th birthday with easily 10-15 times the budget of my wedding. Today, the girl got a brand new Range Rover. I’m speechless.
Today the kids went out in the backyard to play; I was putting away groceries in the kitchen. I looked out the window, and Blythe was standing on top of the swing set platform. She climbed the ladder all the way up! Needless to say, she can’t play in the backyard without me any longer.
Filed under: Food
This is a Rachael Ray meal, altered a tad. She called for broccoli rabe. I couldn’t find it, so I used a mixture of kale and spinach. Kristen and I made this together, so we doubled the recipe and made a veggie loaf and two veggie/turkey sausage loaves: they were scrumptious. My recommendations for the veggie loaf: don’t use the big parts of the kale stem, and mix in the shredded cheese with the veggies.
servings: 4-6 people prep time: 15 min. cook time: 20 ish
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1 large loaf of semolina bread (about a foot long)
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1 bundle of kale, washed and cut into 3-4″ pieces (don’t use the big parts of the stem)
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1 bunch of spinach, washed and cut (unless you’re not using baby spinach)
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1 pound of sweet or hot sausage (we used turkey), de-skinned
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3-4 garlic cloves, chopped
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1 cup Parmigiano-Reggiano cheese, shredded
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2 cups Provolone cheese, shredded
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8 thin slices of fresh Mozzarella cheese
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3 Tbsp of extra-virgin olive oil
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your favorite red sauce for dipping
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salt and pepper
Preheat oven to 375 degrees. Cutting lengthwise, remove the top of the loaf of bread and scoop out the insides. Keep the “lid.”
Bring about 2″ of salted water to a boil in a deep skillet over high heat. Add the kale in stages until it wilts down. Simmer 5 minutes. Then add the spinach, since it takes less time to wilt.
USING MEAT: Drain the greens, then shock in cold water, and set aside. Heat the olive oil in a pan over medium to medium-high heat. Add sausage, and break it up into small pieces as it browns. Add the garlic, and cook 2 minutes. Add the greens and heat through. Season with salt and pepper to taste. Fill the hollowed loaf with the meat/green mixture. Top with the shredded cheeses, then top off with the mozzarella. Replace the “lid.” Wrap the loaf in foil, and bake it for about 12-15 minutes. Cut into thick pieces and serve with red dipping sauce.
NO MEAT: Drain the greens. In a separate bowl, mix together greens, garlic, and both shredded cheeses. Fill the empty loaf with the mixture, and top with the mozzarella. Put on the “lid.” Wrap in foil and bake for about 12-15 minutes. Cut into thick pieces and serve with red dipping sauce.
