Playing Restaurant

One of the too-many-to-count advantages of living so close (i.e., in a different part of the house) to my grandsons Henry and Peter is that I get to see a lot of them. Which is wonderful. Which is convenient. Which makes my heart happy. Which makes me aware of how very, very fortunate I am.

We like to "play" restaurant. I take orders, Pete (age 3) sets the table - sort of. I don't change his set up. It's his work and he is proud, beamingly so. The other night, the boys came up to my granny flat and we had a "restaurant" spaghetti dinner. They were so cute, and so excited. They ate very well, but when it came to cleaning up I am afraid I was the Little Red Hen and did most of that by myself!

This morning, I was greeted by these two grand boys at 7:30 am. They came running up the stairs in their jammies and I was just getting up. I said "Who wants restaurant breakfast?" and they both said "Yea!" so that's what we did.

Henry (now 6, with his first tooth gone and the next one on its way out) wanted to write down the "orders" including his own.  Here's his…

Not that you need a translation, but this reads:
orange juice, French toast, cake, and cherry juice!

How stinkin' cute is that? He wasn't too too disappointed when the plate of scrambled eggs and toast was set before him, though he said "This is not what I ordered!" He ate it all up, anyway!

Hope you are all having a great weekend.  Enjoy!

Home-Made Ketchup!

I know I'm on "hiatus" while I'm working on the cookbook, but I have to make an exception and tell you about this one…  I made home-made ketchup this morning, and it's SO good!  Here's the recipe - try it!!! (It'll be in the cookbook, too!). Can't wait to give it a test-drive with a burger and fries, but the Saratoga Chips I sampled this ketchup with this morning were deee-lish! (Pete loved it too!) You could change this up with different sweeteners, vinegars, and seasonings. I'm thinking pure maple syrup, or balsamic vinegar. That sounds good too!

HOME-MADE KETCHUP

INGREDIENTS:
2 6-oz. cans regular tomato paste (not flavored)
½ cup packed dark brown sugar
½ teaspoon dry mustard (I used a teaspoon of Dijon instead)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cinnamon
1 teaspoon salt
½ cup water
½ cup white vinegar

DIRECTIONS:In medium saucepan, whisk all ingredients together. Bring to a boil over low heat, turn down to lowest setting and simmer for 20 minutes, stirring often. You may need to cover because it’s thick and bubbles very enthusiastically, even at a low simmer. 
Makes more than 2 cups. 

It's even great on potato chips!

Pete, the 3-year old kitchen apprentice!
(aka my cutie patootie grandson!)

BREAKFAST PIZZA!

Bringing back an oldie but goodie! Breakfast pizza from an early post, from September, 2009!

Click on the link below, or cut and paste it into your browser. It will take you to the original post with the recipe.

Enjoy!



http://adirondackbaker.blogspot.com/2009/09/breakfast-pizza.html