Yes, We Still Cook...

a meal I didn't actually cook but thoroughly enjoyed nonetheless!

Seems I’ve been so preoccupied with Audrey starting school (and therefore eating school lunch) that I haven’t had much time to blog about the actual food the girlies are trying and (sometimes) actually eating at home.

So I’m going to go back to my roots for a bit a blog about what we're cooking around here...

(+ I volunteered in A’s school cafeteria on Friday and was so freaked out by the experience that I’m going to have to back off the whole school lunch thing for a while so I can process and plot my next steps… Let’s just say that I’m abandoning my original goal of having her buy lunch at least three days a week. She gets to buy once a week and I’m packing her lunch every other day. And that’s all I’ll say about that…for now ;-)

So onto what we’re eating or better yet, what Audrey’s eating of late. Her new favorite food is, wait for it... chicken satay*, which as you can imagine is quite thrilling. She specifically requests "those chicken curry sticks”… The kid digs the taste of curry. Yay!

On the flip side, at the stellar brunch that lovely cousin Erin and boyfriend Ben made for us yesterday (photo above), I begged her to try Ben’s homemade beignets. I mean seriously what kid doesn’t want to try a homemade sugar covered donut? Mine apparently. No dice, it just wasn’t happening.

Oh well.

Any major food adventures/wins in your world of late?


* Audrey loves the ones from our neighborhood Thai restaurant, but when I make them at home , I always use this recipe

Chicken Satay -- adapted from epicurian.com

• 2 lbs. white meat chicken, cut in 1" strips
• Bamboo satay sticks
• 2 cloves garlic
• 1 tbsp. curry powder
• 1 tsp. coriander powder
• 1 tsp. salt
• 1 tsp. butter
• 3 tbsp. light cream
• 1/2 c. coconut milk

Combine marinade ingredients and add chicken to mixture. Marinate for at least two hours.

Thread chicken pieces on one end of satay sticks. Broil or much better, barbecue and baste with marinade.