Southern Californian Poutine (Going Out: The Kroft in Tustin)

It all started off, as most mealtimes do these days, with my toddler wanting french fries. While he adored them (what toddler doesn’t?) before he ever set foot in the USA, he discovered an entirely different level of availability while we were in California this past autumn. It seemed that every restaurant we went to would randomly throw fries onto the plate, just to spite me. Steak and fries. Sandwich and fries. Soup and fries. It was an epidemic. We had to impose a limit, just to make sure he didn’t give up entirely on the five food groups in ‚Ķ

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Most important meal of the day.

Just uncovered this from the photo dump folder while I was cleaning up and had to post it to the blog. I have to wonder just how many other moms out there have this same dilemma. Although I always have snacks for the little guy available in my purse, I will forget to pack my own breakfast three times out of five a week. At least this means that my supply of baby snacks is always relatively fresh ūüėČ Those Moomin whole grain and fruit cereal bars (middle) are pretty tasty, actually. The Ella’s cookies were a bit dry but ‚Ķ

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French Toast Cut-Outs

Right, so I realize that this one is sort of a cheat, because who doesn’t like french toast? Especially when it’s cut into cute little animal shapes and drizzled with maple syrup? To be fair, the recipe that I used from Annabel Karmel’s New Complete Baby & Toddler Meal Planner did not have any added sugar element, as befitted something for very small people. However, since I was making the toast for everybody and the baby saw me using syrup, he had to have a bit too. It is pretty much this recipe without the sugar and with a bit ‚Ķ

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Pin There, Done That: Vinegar Soap Fruitfly Traps

Behold, my friends, a thing of great beauty. Yes, I am sharing a cup of dead flies with you. First nettles, now flies — I really know how to charm ’em, right? Since our garden yields lots of fruit and I process as much of it in the kitchen as possible, fruitflies inevitably show up each year in early autumn. While they die away of their own accord after a few days, they can get super annoying when I’m in the middle of a week-long preserving binge. I’ve tried variations of this trap with juice and other stuff in the ‚Ķ

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That Time I Ended Up With 8 Kilos of Fruit Leather.

Well, it was actually 8 kilos of¬†undried fruit leather, which is probably only a kilo once it’s been through the dehydrator. But since it takes a day per batch and I was making the stuff on a deadline, I ended up just freezing most of the mush to be processed at a later date. Anyway, I’m not running out of fruit leather anytime soon. But let’s rewind a bit! So this year was truly an epic year for berries. Whatever was happening with the weather, berries liked it. A LOT. This resulted in all our blackcurrant, redcurrant, and gooseberry bushes ‚Ķ

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Dry Sautéed Chanterelles for Freezing and Why I Have Time To Post Now.

These two topics, you see, are totally related. Around¬†the end of summer and early fall, I’m usually scouring the surrounding woods for any signs of frilly golden yellow¬†goodness — especially now that I get to bring them home for my voracious little fungivore. If the haul is not so bountiful, I also start buying up any good deals at the local produce market stalls. A good portion of this goes straight into whatever dishes I’m making for the week (remind me to post that chanterelle and balsamic beef fettucine recipe one day soon) but the rest gets¬†preserved for use throughout ‚Ķ

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Burritos and Boba!

A tribute to one of my favorite meals when in California, a calorie-laden multi-cultural mishmash that could exist nowhere else: a¬†Rubio’s shrimp burrito and a Lollicup¬†Thai milk tea boba. I highly recommend trying both if you are ever in the Southern California area! (Yes, we were briefly in SoCal last month. Longer post to follow about wackyfuntimes taking a 1 year old across ten time zones. o.O)

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Hedgehog Mushroom Omelette

A couple posts back, I shared a photo of some wild hedgehog mushrooms (Hydnum repandum) I collected in the forest adjacent to our house. We are lucky enough to have some very choice mushroom species grow practically in our backyard — not usually enough for more than a small meal here and there, but it always seems like a treat when most people have to go on special mushroom hunting expeditions to get them. Blob is inordinately fond of mushrooms, we found out this summer, and the hubby is not so much, so it all ends up working out well ‚Ķ

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Ella’s Kitchen Fabulously Filling Fish Pie (with mash)

So I did a review of all of the current Stage 2 meals available in Finland a few months ago. Not completely satisfied with the range, I took the opportunity when traveling to pick up a few more flavors to try out on our little bottomless pit. This was an exercise in giving him variety, though I¬†wasn’t¬†so sure his reactions would be consistent since he only got to taste these once or twice. Then again, there isn’t much that he¬†won’t eat in the end, so who knows? Ella’s Kitchen Fabulously Filling Fish Pie with mash. It looks like… well, mashed ‚Ķ

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“HEY! My horrible stinging plants are ready! COME HERE AND EAT THEM.”

It’s nettle season! I was out picking nettles in the garden the other day and remembered that some friends had expressed interest in them — so I invited them to come over and help themselves to¬†my ample crop¬†rather than forage around town and country for them as they were. Another friend jokingly summed up that whole exchange with this post’s title ūüôā Silly as it sounds, though, stinging nettles are the best sort of vegetable: tasty, nutritious and free! Although it grows in a few other places on our grounds, I make it a point to leave one portion of ‚Ķ

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