Sunday, November 11, 2007

cereal and pomegranates

That is what we had for breakfast. Henry and I had a great date yesterday. We so rarely get to be just the two of us. We had to shop for a friend's birthday and get some groceries. He is not usually excited about grocery-getting but he loves food and I let him pick out some things and that helps. He wanted cherries but they were too expensive and came from Chile so we got a pomegranate instead. He looked like a vampire this morning after breakfast.

My quilt top is down there. I can't tell if it is ugly. Isn't that funny? I just got the new Amy Karol book, "Bend the Rules Sewing". It has some great projects in it and advice for different kinds of crafters. I am a speed demon crafter and one of the pitfalls of being one is misfiring and mixing patterns in a strange/ugly way. The reason I am a speeddemon is that I have an hour to work ( during Ezzie's nap) a day, and I desperately need to create something.

I am reading an interesting book right now. In a strange way it is helping me be a better mother. I think it validates my frustrations with staying at home. On a day when I have more time and less of a crazy caffeine buzz, I will elaborate.

Halloween was fabulous. I made our traditional colcannon, although it was more like champ this year. It was delicious. We went to a great party at our neighbors house. As you can see, we looked fabulous. There I am, Queen Kelly and her knight, Sir Henry with his page, Ezra.

Colcannon, Irish dish traditionally served on the eve of the Celtic new year. Aren't we all a wee bit Irish??? If you're not Irish you must know someone who is or at least you love potatoes, right?

4 lb.s large red potatoes, quartered, peeled if you want

lots, ok maybe a stick and a half of butter

1/2 small head of cabbage, thickly sliced, you could use leeks instead but then you are making champ

2-3 cups of greens, less is probably more traditional but my family likes greens, chopped

11/3 c. milk

4 scallions, chopped

salt and pepper

1. Steam potatoes until tender, 45 minutes
2. Saute cabbage in butter and a bit of water 'till tender. Discard liquid.
3.Melt 2tbs. butter in a large skilletover med. hi heat. Add chopped greens and saute until just wilted. Add cabbage until heated through. Transfer to a large mixing bowl.
4.Put milk, scallions, and remaining butterover med. heat simmer until scallions are wilted.
5. When potatoes are done, mix everything together and mash with potato masher. Lumps are good. Season to taste. Serve hot.

We love this dish, it is adapted from a recipe found in Saveur magazine, number 91.

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