Peter Rabbit

Although the baby's room doesn't really have much of a theme, there are hints of Peter Rabbit in a few places. While getting my teaching credential, I created a teaching unit based on Beatrix Potter stories (she wrote Peter Rabbit.) My Great Aunt Doris also loves Beatrix Potter, and has all sorts of collectibles from the stories. So, when my aunt, who is also an extraordinary quilter, offered to make a baby quilt, we decided on a Beatrix Potter themed quilt. To tie the quilt into the room, I framed 2 Beatrix Potter pictures above the crib, a classic Peter Rabbit, and Jemima Puddle Duck. I love how it turned out! My aunt also gave me an adorable Jemima Puddle Duck collectable for the room, and the book slings are already filled with Beatrix Potter books from my teaching days. Just the right amount of theme. Now all the nursery needs is a baby!

Beatrix Potter quilt

Peter Rabbit & Jemima Puddle Duck

Baby's first collectible, all the way from Beatrix Potter's home in England!

Peter Rabbit in the book sling

I made these book slings, a super easy project from this blog: Penny Carnival

Rockin' and Rollin'

According to my doctor last Friday, the baby has dropped and is in proper position! She has spent all morning dancing and kicking...she must by saying "Thanks for not working this week Mama!"
It's coming soon...

Thai Pot Pie

About a year ago, I made a Curry-Kaffir Lime Chicken Pot Pie, out of Bistro Laurent Tourondel: New American Bistro Cooking (a fabulous cookbook that has been my favorite lately). The pot pie was delicious, and I'm not sure why it took me a whole year to make it again (maybe because it's not a quick, easy, healthy midweek meal), but when our friends Mike and Raquel came to dinner last weekend, I took the opportunity to make it again.

The only ingredient which might be difficult to find is the Kaffir lime leaves, which also happens to be one of the major flavor components of the dish, so its pretty integral. Kaffir lime leaves are a Thai staple, they are used mainly for flavor, and you don't eat them (kind of like a Thai bay leaf). You can buy them at most Asian stores, or if your husband happens to be a chef, he can smuggle a bunch home from work for you. They freeze well, and if anyone in the Bay Area wants to try their hand at this dish, I will personally give you some leaves from my stash in the freezer.

The other integral flavoring is the red and green curry paste. You can buy these at Whole Foods, in the Thai section. I prefer the World Foods brand. They also make great Thai stir fries (saute some meat and veggies, add a dollop of curry paste, simmer in some light coconut milk, and you have a nice little Thai dish that rivals your neighborhood take-out!).

Another Thai ingredient you might not have on hand is fish sauce. You can buy this at most grocery chains in the Asian section. Fish sauce is used in Thai food, much like soy sauce is used in Chinese cooking. The smell is very fishy, but once in a dish, it adds great flavor.
So if you're feeling the need to experiment with a new recipe, try this one out. Its a brilliant twist on chicken pot pie...

Thai Pot Pie
(courtesy of Bistro Laurent Tourondel: New American Bistro Cooking...with a few changes)

1 tablespoon vegetable or grapeseed oil

2 lbs. boneless, skinless chicken breasts or thighs, cut into 1 1/2 inch cubes

2 tablespoons red curry paste

1 tablespoon green curry paste

2 tablespoons finely chopped peeled fresh ginger

1/2 medium white onion, chopped

1 can (13.5 ounces) unsweetened coconut milk

1 cup chicken stock

7 Kaffir lime leaves, torn

1 tablespoon fish sauce

1 teaspoon sugar

2 carrots, sliced 1/3 inch thick

1 large potato, peeled and cut into 1 inch dice

10 fresh Thai basil leaves, roughly chopped

1/2 cup frozen peas

1 egg yolk, beaten

1 sheet puff pastry, thawed

Make the filling:

Heat the oil in a large skillet and brown the chicken on all sides. Add both curry pastes and cook 2 minutes.

Add the ginger and onion and cook 2 minutes. Add the coconut milk and bring to a simmer.

Add the stock, lime leaves, fish sauce, and sugar. Bring the sauce to a simmer. Season with salt and pepper. With a slotted spoon, remove the chicken to a plate.

Add the carrots and potato. Cook until tender, 15-18 minutes. Remove the lime leaves. Stir in the basil. Let cool slightly. Return the chicken and stir in the peas.

Assemble the pie:

Preheat the oven to 375 degrees.

Pour the filling into a 6-cup ovenproof casserole. Brush the rim and outer edge of the casserole dish with the egg yolk.

Measure the diameter of the top of the casserole and cut out the pastry 1/2 inch larger. Cover the casserole with the pastry and press the edges to secure it. Brush the pastry with the remaining egg yolk.

Bake the pie:

Bake at 375 degrees for 20-25 minutes, or until the pastry is golden brown and the sauce is bubbling. Enjoy =)

Prep all the ingredients first: cubed chicken, sliced carrots, diced ginger, onion, and lime leaves

After you dice the potatoes, keep them in a bowl covered with water to prevent browning.

Trader Joe's now sells Puff Pastry!

Making the sauce...

Ready to be covered

Pre-baked

Post-baked

The perfect fall meal

35 weeks

Here I am at 35 weeks pregnant...

It's getting close...

Disney!

Brian, Nichole, Micah, Scott and I

Scott and I headed down to Orange County a few weeks back for a baby shower and a trip to Disneyland. We volunteered 6 hours of our time at a community garden back in March to get free tickets, which expire in December. Scott's work schedule prevented us from going this summer, and then me being pregnant really did not make me a desirable Disneyland companion (I can't ride Space Mountain, Indiana Jones, Big Thunder, Matterhorn, pretty much all the fun stuff). So the fact that our tickets were free, and our friends Brian and Nichole have season passes and a 2 year old Micah, we were able to spend a fun day at Disneyland, along with Scott's sister Kelly. It worked out perfectly...Nichole is used to skipping all the "big" rides due to Micah, so I conveniently was able to watch Micah while Brian and Nichole rode Space Mountain and Indiana Jones (Micah and I really prefer The Tiki Room anyway).

So I have to say, Disneyland still holds all its magic, even when you are 8 months pregnant. Although I was pretty bummed I had to skip the margaritas at lunch.

Me and my empty Dole Whip (pineapple fro-yo sold infront of the Tiki Room)

Nichole and I waiting for the submarine

Goofy!

Scott and Micah ready for Captain EO (Michael Jackson in 3-D, straight out of 1986!)

I've dubbed this the "drunk tank". You can request the back compartment of the monorail, and you get a private car! Great after lots of wine or margaritas in Downtown Disney =)

See, told you I missed out on margaritas!

(and that's why it's the drunk tank!)

Did I mention it was Halloween time at Disneyland? Mickey ghost!

A sign of the times...5 years ago these guys would have flown across the country for a Phish show (where some of their friends were), but instead they are drinking coffee at Disneyland and comparing smart phones. Love it!

Apple Crisp

So I got a request from Katherine for an easy recipe that even she can make. Katherine is a loyal blog reader and fellow Scrippsie with an awesome kitchen...but too scared to use it! So this is for Katherine...I hope you make this! I also think this recipe would be great for the changing seasons in New Hampshire (ahem...Leslie & Lara!).

I found this recipe in Sunset magazine while visiting my grandparents when I was in either Junior High or High School, and have made it many times growing up. I haven't made it for years, and the other night when my family came over for dinner, I whipped it up as a flash to the past. I had forgotten I had the recipe and how easy it is. You can use apples or pears.

Choose tart apples for baking, such as Pippin or Granny Smith

Peel, core, slice

Sprinkle and mix with spices

Make the crumb topping (I'm using a pastry cutter, but you could use 2 knives...as I did in high school)

Coarse crumb topping

Sprinkle on the apples (its a lot of topping...use it all!)

Out of the oven and ready to serve!

Pear or Apple Crisp

4 medium apples or pears, peeled, cored, and sliced

1 teaspoon lemon juice

1 teaspoon cinnamon

1/2 cup water

1/4 teaspoon nutmeg

1 cup sugar

3/4 cup flour

1/2 cup butter

Preheat the oven to 350. Place apples in a greased 8 inch baking pan. Sprinkle with cinnamon, nutmeg, lemon juice, and water. Mix lightly.

In a bowl, mix sugar and flour. Cut butter into mixture until coarse crumbs. Evenly scatter over apples. Bake at 350 degrees for 1 hour. Enjoy =)