Asher's trip to visit his cousin Michelle in Miami...

We had so much fun in Miami. Natalie and Michelle showed Asher and I all these fun places like this one here. This place is called Cafe Bambino where the parents can sit at the cafe while the little ones play on the other side. What a great idea!

Asher's first time at the pool

Asher going for the glasses...they suit him nicely!



Michelle and Gaby (Moises' brother)

Dinner at Aunt Marlene's

Moises' aunt Marlene invited all of us over for dinner. Marlene also happens to be a fabulous cook and made ceviche (one of my favorites), lamb chops and quinoa salad with mint pesto...my mouth is watering!
Sorrel and Marlene
Here is Moises' cousin Clara chasing after Asher.

Meet Nala

Nala is Gaby and Natalie's dog. She's just over a year so she's still a puppy. One morning I was turning the corner into the kitchen and this is what I saw...Nala making her way up to the table checking for any food. I told her to get down from the chair and I left the kitchen. A few minutes later I came back to find her ON the table! I about died laughing and had to get my camera again.

At the park enjoying the Miami Weather

More cute pictures...

Natalie and her two nephews Jacob (6 months) and Asher


Michelle is so funny. She has this thing where she likes to sit on your lap with her "posse" (all her stuffed animals...her favorite is Barney) and have you read a book to her. I couldn't get over how cute it was.
Asher with Aunt Naty
What a cute dress Michelle!

Jumping Jellybeans!

Natalie and I took them to this children's play place called "Jumping Jellybeans". There were so many things to do and Asher didn't know where to begin. He discovered this nice little tree house that he hung out in for quite a while.

Swing

Cupcakes... Red Velvet and Coca Cola!

Red Velvet

This, I would have to say is my favorite type of cake. I have tried different red velvet cake recipes and this is by far the best. The story behind this cake makes it perfect for Valentine’s day. Supposedly it originated during the Civil War, and that southern ladies made it "to keep their husbands home."


Cake

* 2 1/4 cups sifted cake flour (sifted, then measured)
* 1/3 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* 2 oz red food coloring
* 1 teaspoon distilled white vinegar
* 1 teaspoon vanilla extract
* 1 1/2 cups sugar
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 large eggs


Frosting

* 2 8-ounce packages cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 tablespoon vanilla extract
* 2 1/2 cups powdered sugar


Preparation

For the cupcakes:

Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.


Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.


NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.


For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.



Coca Cola Cupcakes

These sound strange but you really don’t taste the Coke. I think it just helps bring out the chocolate. The marshmallows help keep the cupcakes really moist!

Ingredients
Part One
• 1 cup coca cola or other cola drink
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1/4 cup powdered cocoa
• 22 large marshmallows

Part two
• 2 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup buttermilk
• 2 large eggs, beaten


Coca Cola Cupcake Recipe Directions

Preheat oven to 325 degrees. Line cupcake pans with paper liners. These cupcakes work best with the silver metallic liners.
Part one

In a small saucepan mix cola, butter, vegetable oil and cocoa. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.
Part two

Mix flour, sugar, and baking soda in a large mixing bowl. Add buttermilk, eggs, and vanilla. Mix well.

Combine Part One and Part Two in the mixing bowl. Spoon cupcake batter into cupcake pan liners until they are 1/2 to 2/3 full.

Bake at 325 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean.


For the frosting I took some of the cream cheese frosting and mixed in enough Nutella to make it nice and chocolaty. It turned out really well.

Outsmarted by my 9-month-old

Yeah, my contraption I rigged up to keep Asher from digging up my plant didn't do it's job. Arrrgh...back to the drawing board! But to my defense, my contraption has made his digging a lot less frequent and the volume of soil on my carpet has greatly decreased.

For the Veggie/Salad Lovers

My mom pointed this recipe out to me from Saveur magazines archives. It has a wonderful contrast in flavors and textures! I omitted the olive oil for the dressing and served a fried egg on top instead. When you break the soft yolk over top it acts as your salad dressing. Yummm!

Cooked and Raw Vegetable Salad

SERVES 6 – 8

1⁄3 cup extra-virgin olive oil
1⁄2 cup pine nuts
6 large shallots, peeled and thinly sliced
1 yellow bell pepper
2 lbs. fresh peas, shelled to yield 2 cups
1⁄2 lb. green beans, trimmed and cut into 1"–2" pieces
1 bunch watercress, washed and chopped
3 bunches mâche, washed and trimmed (or 1 head baby
bibb lettuce, washed and torn into pieces)
Leaves from 1 bunch celery
3 small stalks celery, sliced paper-thin
1 fennel bulb, trimmed and finely chopped
1 cup coarsely chopped fresh basil leaves
1 cup coarsely chopped fresh parsley
4 scallions, white parts only, finely chopped
Juice of 1 lemon
Salt and freshly ground black pepper

1. Heat a small amount of the oil in a small skillet over medium heat. Add pine nuts and cook, stirring, until brown, about 2 minutes. Drain on paper towels and set aside.

2. Return skillet to heat and, if necessary, add more oil. Add shallots and cook, stirring occasionally, until golden, about 15 minutes. Drain on paper towels and set aside.

3. Meanwhile, char pepper over a flame or under a broiler, turning to blacken all over. Place in a paper bag, close, and steam 15 minutes. Rub off skin, cut in half, remove core and seeds, and dice. Set aside.

4. Bring a medium pot of salted water to a boil. Add peas and green beans, reduce heat to medium-low, and cook briefly so that both peas and beans retain a little crunch, about 4 minutes. Drain in colander and stop the cooking by running under cold water. Pat dry.

5. Combine pine nuts, shallots, pepper, peas, beans, watercress, mâche, celery leaves, celery, fennel, basil, parsley, and scallions in a large salad bowl. Mix together lemon juice and remaining oil in a small mixing bowl and drizzle over salad. Toss well and season to taste with salt and pepper.

Asian Stuffed Cabbage

This is a very fast, easy and healthy dish to make. It also freezes well.

INGREDIENTS

• 8 ounces ground beef sirloin or ground turkey

• 4 ounces shiitake mushrooms, stems removed, caps coarsely chopped

• 1/2 cup cooked brown rice

• 4 garlic cloves, minced

• 1 tablespoon finely grated peeled fresh ginger

• 2 scallions, thinly sliced

• 1 tablespoon soy sauce

• 1 tablespoon toasted sesame oil

• 1/4 teaspoon red pepper flakes

• 1/2 teaspoon salt
1 cup chicken broth

• 1 head Napa cabbage

DIRECTIONS

Preheat oven to 400º.

In a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt

Remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). Heat leaves in microwave on a plate for 1-2 minutes to make them more pliable

Dividing among leaves, mound meat mixture toward upturned stem end. Starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle.

Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour the chicken broth over rolls; cover dish tightly with aluminum foil. Bake until an instant-read thermometer registers 160º when in­serted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.

Who knew...

...warming drawers can double as a toy box!

Chili Lime Salmon with Avocado and Coriander

• 2 filets of salmon
  
• 1 garlic clove
• 1 tablespoon packed brown sugar
• 3 tablespoons soy sauce
• 1 teaspoon chili powder
• 2 teaspoons fresh lime juice
• 1/4 teaspoon dried hot red pepper flakes
• 4 teaspoons olive oil
• 1 firm-ripe California avocado
• 2 teaspoons fresh lemon juice
• 2 tablespoons coarsely chopped fresh coriander leaves

Preparation:

In a bowl stir together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and 2 teaspoons oil. Marinate salmon in this mixture for 15 minutes turning once.

Preheat broiler.

Pit and peel avocado and cut into 1-inch pieces. Drain salmon and arrange on rack of a broiler pan or oven proof skillet. Broil about 4 inches from heat 3 minutes and with tongs turn salmon over. Broil 3 minutes more, or until just cooked through, and transfer a plate. In a bowl toss avocado, lemon juice, coriander, remaining 2 teaspoons oil, and salt and pepper to taste. Serve as a bed for the salmon.

The Radioflyer