Right away, unless, you’re from New York City, you might find it sort of strange that we’re sending our two-year-old to preschool. I certainly did when we sent Mira.
If you have, like we do, an abundance of zucchini and summer squash right now, you are probably picking it from your garden or buying it at your greenmarket or grocery store and likely do not know exactly what to do with it all. Even in New York City, at our fancy neighborhood grocery store, the squash was priced at 79 cents a pound yesterday. I am not sure that anything else ever in the produce department there has dropped to that price.
We’re off to Chicago this weekend to visit our new baby niece/cousin, Kaylin, our big boy (well, he is two and three quarters) nephew, Ari, and our sweet brother and sister-in-law. Knowing Mister Ari as I do, we’ll probably be cooking up something good this weekend.
In our family, my husband is the French toast maker. His technique is genius and even his French toast made with sprouted bread tastes fantastic. In a few weeks, I hope to share his recipe here, but for now, let me let you in on one of the secret ways that Mira, Liev, and I help him out: we make cinnamon toast butter.
We had a big event over the weekend… our blogaversary. One year ago, Mira and I sat down to make one of our most requested recipes-the chocolate chip zucchini muffin, and this blog was born. I think some of my friends and family were relieved. They kept calling me to say that they had dreamed of me being pregnant. Well, it was a baby of another sort, and I, one proud Mama.
