Watching FOUR Toddlers at Once

Every Tuesday my girlfriends and I take turns taking all the kids for a couple of hours so that we can take advantage of some free babysitting. Today it was my turn to have all the kiddos.

Thought you might want to see what goes on:

Four Monkeys

The Life of the Party

Reese showing off her best dance moves with a quick eye test in between

A battle over the "Mimi"

Bella wondering what all the fuss is about over the "Mimi"

Peek-A-Boo

Salmon Steaks with Soy-Maple Glaze

From Food and Wine Magazine

Recipe by Steve Raichlen

4 Servings

Ingredients
1/4 cup soy sauce
3 tablespoons pure maple syrup
3 tablespoons Asian sesame oil
Four 8-ounce wild salmon steaks, cut 1 inch thick
One 2-inch piece of fresh ginger—peeled, thinly sliced and smashed
2 garlic cloves, smashed
2 scallions, thinly sliced

In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.

Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.

Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.

I served the salmon over whole-wheat cous cous and a spinach salad with dried cranberries, pecans and feta cheese.

Why Samantha Should Listen To Her Mother

She was fine, no tears.

No Doubt A Daddy's Girl

Thanking Daddy for her new Channel Islands Surfer Girl Tee
Having an afternoon nap with Daddy

New Chair

Thank you Dancing Grandma for my new chair. I am having fun running around the house then back to my room to climb up in my chair - over and over and over again!

Growing Up

Wearing a ponytail, chatting away and dancing on the table.....

Sesame Chicken and Noodles

From Cooking Light Magazine

Serves 4

8 ounces uncooked spaghetti I used whole-wheat

1/2 cup fat-free, less-sodium chicken broth

1/4 cup natural-style, reduced-fat creamy peanut butter They sell a good one at Trader Joe's

2 tablespoons sesame seeds, divided I toasted mine

1 tablespoon brown sugar

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

1 tablespoon fresh lime juice

1/2 teaspoon hot pepper sauce (such as Tabasco) I used a bit more to make it spicier

2 teaspoons canola oil

3/4 pound chicken breast tenders, cut into 1-inch pieces

1/4 teaspoon salt

2 cups matchstick-cut carrots, chopped (about 4 ounces)

1 1/2 cups thinly sliced green onions (about 1 bunch)

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid.

Combine broth, peanut butter, 1 1/2 tablespoons sesame seeds, and next 5 ingredients (through hot pepper sauce).

Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with salt. Add chicken to pan; sauté 3 minutes. Add carrots and onions; sauté 2 minutes or until chicken is done. Stir in broth mixture.

Add reserved cooking liquid and pasta to pan, tossing to coat. Top with remaining 1 1/2 teaspoons sesame seeds; serve immediately.

Sam At The Beach

Enjoying a blood orange with Bella

Discovering Seaweed

Running top speed into the ocean (over and over again) SAND!

WATER!

Oh I LOVE the beach

I Love My Aerogarden

While I do have good intentions on planting a vegetable and herb garden in our yard, the Aerogarden will have to do until landscaping moves up on the priority list of the never ending remodel.

I love my Aerogarden because it is easy to use, no mess or dirt, economical and fun. If I sound like an advertisement for the company it's only because Aerogarden was a client of the last company I worked for and although I did benefit from a free Aerogarden, I have no stake in the company and I truly like this product.

Here is my herb garden about a week after I planted it on March 3:
And here it is just a couple weeks later today:

Happy St. Patty's Day

Bye Bye Bottle and Pacifier (maybe)

Since Samantha turned 1, we have only been giving her one bottle of milk before bed and during the day she drinks milk out of a sippy cup. Now that she is nearing 16 months old, I think it is time to break the bottle habit.

Tonight I gave her a sippy cup of milk instead of the bottle before bed and she could care less. I think the bottle was more of my habit than hers. I was worried that she wouldn't get enough milk each day if I didn't end the night with that 8 oz bottle. Looks like I was wrong.

The next hurdle is the pacifier. She only takes one when she goes to sleep and occasionally in the car and that is mostly because I can't stand to drive when she is screaming so I usually am scrambling to find a pacifier in my purse and I throw it back to her.

Each day Samantha surprises me with all sorts of new words and this past week she began to call the pacifier "Mimi". I think we may have a problem taking this one away.......

I tried tonight to put her to bed without it but the cries for "Mimi" were too much. I think trying to take away both the bottle and the pacifier in one day may be a little agressive.

I am going to give "Mimi" a few more days, or weeks.....who knows?! If she only needs it to sleep and "Mimi" remains in her crib - I guess I don't see the harm. I suppose she will give up "Mimi" when she is ready to and I assume that will be before college.

When Samantha Pouts

She makes this cute face.

The Waterfront, Brophys and Ice Cream

Lemon's for lunch?!

Cheers!

"Why don't you give me ice cream cones everyday?"

"Let me try yours Mom"

Someone needs a bath!

Striped Bass with Lemon-Caper Salt

From Cooking Light Magazine

Serves 6

1 large lemon
1/4 cup capers, rinsed and drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
6 (6-ounce) striped bass or other lean white fish fillets
Lemon wedges (optional)
Chopped fresh flat-leaf parsley (optional)

1. Preheat oven to 300°.
2. Carefully remove rind from lemon using a vegetable peeler; reserve lemon for another use. Coarsely chop rind. Place rind and capers on a baking sheet; bake at 300° for 15 minutes. Let caper mixture stand 10 minutes; finely chop. Stir in salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with caper mixture. Garnish with lemon wedges and parsley, if desired

I served it over whole-wheat cous cous with a green salad

Curly Haired Girls

Samantha and Isabella show of their pretty curls

Scallops with Orzo, Tomato and Ginger

From Food and Wine Magazine

By Chef Eric Ripert - One of my favorite chefs!

Serves 4

1 cup orzo or other tiny pasta
One 1-inch piece of fresh ginger, peeled and coarsely chopped
1 large stalk of fresh lemongrass, tender inner core of bottom third only, coarsely chopped
1/4 cup vegetable oil
1 1/4 pounds tomatoes, chopped
3 tablespoons chopped basil
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
1 1/2 pounds large sea scallops

In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.

Meanwhile, in a mini processor, mince the ginger with the lemongrass. Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops. Sprinkle with the remaining 1 tablespoon of basil and serve.

Pan-Seared Pork Chops with Apple Sauce

From Cooking Light Magazine

Serves 4

Ingredients
4 cups sliced peeled Red Delicious apple
1/4 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon canola oil
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine the first 5 ingredients in a medium microwave-safe bowl, and toss well. Cover with plastic wrap, and microwave at HIGH 12 minutes or until tender. Cool 5 minutes. Place apple mixture in a food processor, and process until smooth. Stir in 1/8 teaspoon salt.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork on both sides with 1/4 teaspoon salt and pepper; add to pan. Cook 4 minutes on each side or until pork is done. Let stand 5 minutes. Serve with applesauce.

I don't really like to "cook" using the microwave but this applesauce is good :)

Dancing with Grandma

Samantha is preparing for the Dancing With The Stars premiere tomorrow night with Dancing Grandma

Pan-Seared Chicken with Italian Salsa Verde

From Cooking Light Magazine
Serves 4

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
5 teaspoons olive oil, divided
3/4 cup fresh flat-leaf parsley leaves
2 tablespoons water
2 tablespoons red wine vinegar
1 teaspoon bottled minced garlic
1 teaspoon capers, rinsed and drained
4 (2-inch) fresh mint sprigs
1 (2-ounce) slice peasant bread, crust removed


Combine first 4 ingredients in a large zip-top plastic bag; seal and shake well to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until done.


Place the remaining 2 teaspoons oil, parsley, and remaining ingredients except bread in a food processor; process 10 seconds or until finely chopped. Tear peasant bread into pieces; add to the processor, and process 4 seconds or until well blended. Thinly slice each chicken breast half, and serve topped with salsa verde.

Serve atop fettuccini

15 Months

Samantha is officially 15 months At her check up today she was 32" tall (90%) and weighed 21 lbs (35%).

1st Birthday Party for Oliver

Samantha's friend Oliver turned 1 and we attended his Sesame Street themed party. They had a bounce house, trampoline, Yellowbird Music and so much more. Todd and I had as much fun as Samantha!

The Zoo and a Boo Boo

We had a great time at the zoo the other day.

Here are some videos:

Waving "Hi" to the Giraffes

Getting excited over a Meerkat (I think she thinks it is Lollipop)

Talking to the Sheep

We ended the zoo trip with a cut on her head. Samantha thinks strollers are for "babies" and likes to RUN through the zoo. Her body can't quite keep up with her fast feet and when she starts to go down a hill she topples over. She used her head to catch herself instead of her hands in the picture above :(