(no subject)
Aaron and I have gotten in the habit of taking Philip out at least once on a week night. We take turns each week between visiting a local fish place that has live Blue Grass Music and taking Philip to one of the Farmers' Markets in the area. We have a secret plan for Philip to be a Blue Grass musician some day. Ideally, I would love it if he was a mandolin player, but ultimately I just want him to take joy in music and to be able to play in such a manner that he enjoys himself and keeps at it as an adult. We've gone to Phil's often enough on Monday nights that the band that plays that night recognizes us and greets us. The last time we were there, we left during their intermission and their fiddle player came over to give Philip a squeeze goodbye. It was so cute to be able to see this burly man coo over our little baby boy.
I love being able to have this time as a family. I love how connected Aaron and I are becoming as parents. I love that music and food continue to be a part of our lives as parents, even if they are present differently.
Last week, NPR had a short on farmer's markets. You could go on line and find recipes based on food currently found in farmer's markets. Aaron found a recipe for baked sqash blossoms. When we lived in Italy one of our favorite things was the fried squash blossoms that you would get a local restaurants. As an aside, Italy has some of the best fried foods we've ever eat. We recently watched a Food network show on the best things I've even eaten, fried foods and I knew that my best foods were all italian fried things, seaweed balls, fries with eyes and squash blossoms.
Anyway, we decided that we would try to make the squash blossoms. We went to the market this week. We ate our way around the market as we are prone to do, starting with bbq and then treating ourselves to a series of desserts. We were excited by the produce and yes we found the squash blossoms, along with some great salmon and some peppers.
On Wed. Aaron cooked our dinner. He prepared the salmon using a green tea rub that I purchased a while back. It was quite simple, but very yummy. The fish was so freth, buttery and creamy. We had a lovely salad utilizing the peppers.
Yesterday, I made the squash blossoms which Aaron decreed the best thing I'd ever made. Additionally, I had made us a wonderful insalate caprese using real mozzarella di bufalo di campagna (from Naples), gorgeous red tomatos, fresh organic basil, olive oil, balsamic, and toasted sour dough bread. Additionally, we had tri-colore gnocchi and a mushroom sauce. It was quite the meal and I'm proud of myself: for shopping from the local market, for trying new recipes and new ingredients, for letting myself be inspired by beauty in the market, for recreating the best of our time in Italy, for making new memories.
I love being able to have this time as a family. I love how connected Aaron and I are becoming as parents. I love that music and food continue to be a part of our lives as parents, even if they are present differently.
Last week, NPR had a short on farmer's markets. You could go on line and find recipes based on food currently found in farmer's markets. Aaron found a recipe for baked sqash blossoms. When we lived in Italy one of our favorite things was the fried squash blossoms that you would get a local restaurants. As an aside, Italy has some of the best fried foods we've ever eat. We recently watched a Food network show on the best things I've even eaten, fried foods and I knew that my best foods were all italian fried things, seaweed balls, fries with eyes and squash blossoms.
Anyway, we decided that we would try to make the squash blossoms. We went to the market this week. We ate our way around the market as we are prone to do, starting with bbq and then treating ourselves to a series of desserts. We were excited by the produce and yes we found the squash blossoms, along with some great salmon and some peppers.
On Wed. Aaron cooked our dinner. He prepared the salmon using a green tea rub that I purchased a while back. It was quite simple, but very yummy. The fish was so freth, buttery and creamy. We had a lovely salad utilizing the peppers.
Yesterday, I made the squash blossoms which Aaron decreed the best thing I'd ever made. Additionally, I had made us a wonderful insalate caprese using real mozzarella di bufalo di campagna (from Naples), gorgeous red tomatos, fresh organic basil, olive oil, balsamic, and toasted sour dough bread. Additionally, we had tri-colore gnocchi and a mushroom sauce. It was quite the meal and I'm proud of myself: for shopping from the local market, for trying new recipes and new ingredients, for letting myself be inspired by beauty in the market, for recreating the best of our time in Italy, for making new memories.