Monday, July 7, 2008

Mish mash Monday

Many of you probably noticed I didn't blog yesterday. Everything is fine here, I just decided not to blog, since there wasn't much to write, and there are going to be days ahead when it's impossible to blog every day, so I'm helping myself get used to the idea now.. =)

We had a nice relaxing day at home yesterday, just enjoying each other's company. I think Keenan especially liked having attention from two parents at one time! =)

Splashing in the pool while Daddy hangs out

Ring around the Daddy

Bailing out
A huge grasshopper we saw in the carport

Today I decided to try a new dessert. I found it on my friend, Sam's, blog and it looked so good I had to make my own (with the help of my little baker, of course) It's called a Clafouti (I know, I think it's a hilarious word too, it's French!) Hers had raspberries in it, but I made mine with strawberries. It's sooo easy, and soo good!

The edges get brown and sort of crispy and the middle stays soft... mmmm

(She sent me this wikipedia article about them, so here you go - educate yourself)

Clafouti

From Wikipedia, the free encyclopedia

A clafouti with pitted cherries
A clafouti with pitted cherries

Clafouti, sometimes spelled clafoutis, is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish.
Originally from Limousin, the dish's name comes from Occitan clafotís, from the verb clafir, meaning "to fill up" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.
When other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries are used instead of cherries, the dish is called a "flognarde" (sometimes spelled "flaugnarde").
Some purists strongly advise against de-pitting the cherries used in a clafoutis. According to them, the pits release a wonderful flavor when the dish is cooked. A traditional Limousin clafoutis contains pits.–The Concise Larousse Gastronomique, Hamlyn. If the pits are removed, the clafoutis will be milder.

* I'm thinking of starting a separate food blog sometime soon, I'll let you know when it's up and running

Some more pictures from today:

I love how his fork is held aloft (With a piece of macaroni on it) and he's still using his hands!
(Just a diaper seemed like the best attire for this meal)

Trying to "drink" his pasta

This face makes all the cleanup worthwhile.. =)

Hiding under the futon

4 comments:

Anonymous said...

I LOVE the pictures of Keenan's messy face! What a cutie! I can hardly wait to see you both in a few weeks!
Love you all,
Rebekah

Flakymn said...

skipping a day is totally okay -- esp. when the next day is extra long! :)

Wegner said...

Good call on the house thing. I have deleted it from the blog. Thanks so much!

Anonymous said...

I think a food blog is exactly what you need to do!!!!
L:)