Happy Spring

This blog isn't meant to be only a slideshow of pictures. In theory, my readers would have the opportunity to read all the quirks, the highs, the lows, and the laughs that make up my life. Almost every day, I think, "I should write a blog about that." In fact, here are a few "teasers" in case I ever get around to it:

1) Giving up chocolate for lent: a chocolate-lover's journey
2) Ode to Ina
3) A Day in the Life of Emmy and Sophie
4) The de Jong curse
5) 29 years - what to do before the big 3-0

In the event that I don't get around to it, now you have a tiny clue as to what's been going on and what I'm thinking about. And here's what I'm thinking now: I'd better get to bed because tomorrow I'm taking the kids to Capitola! The weather is supposed to be in the 90s and I'm going to live it up like its summer. Because you never know. Next week we could be in the 50s again. Here's to the joyful unpredictability of Spring.

Two Peas in a Pod

This father and daughter are really quite a pair! He helped her find the most elusive of eggs.

Finding Eggs

Dying Eggs

Could anyone appear to be more pleased?

All of Emmy's eggs were dyed pink

Easter Dresses

Ode to Ina

If you read my title and knew who I was talking about immediately, then most likely, you are a fan too. Ina Garten, aka, Barefoot Contessa, is my favorite chef. My love affair with Ina's cooking began about five or six years ago. I was at Costco when I spied one of her beautiful cookbooks. I thumbed through the pages. Each glossy photograph made my mouth water. I bought the book (Barefoot Contessa Family Style) and spent many evenings flipping through the pages. I've been drooling over the pages of her cookbooks ever since.

Because of Ina, I dream of traveling to the Hamptons. I imagine what it would be like to be friends with the local butcher who would give me the best cuts of meat and prepare them to my liking. I imagine strolling to Iacano's chicken farm and walking out to my large garden where I snip fresh herbs and beautiful flowers for the table. I envision a life of gourmet barbeques on the beach. But because of Ina, I see food in a more beautiful, tasteful, and delicious light, and I realize that I don't need to travel to the Hamptons to live luxiouriously. Most of her recipes are accessible and fairly simple. I say most, because some of the recipes are way out of my league in difficulty and cost.

Besides my mother (who is a fabulous chef in her own right), everything I've learned about cooking, I have learned from the Barefoot Contessa. Here are just a few pointers:

Butter, butter, butter - there is no substitute
Ingredients to always have on hand: olive oil, lemon juice, and parmesan cheese
Kosher salt and freshly ground pepper make a difference
Great cooking does not have to be complicated
Use the fruits and vegetables that are in season
Roasting vegetables at a high temperature with olive oil, salt, and pepper

And, if you feel inspired to cook, here are some of my favorite recipes. You can find most of them on the Food Network's website. (www.foodtv.com)

Chicken Stew with Biscuits
Chocolate Mousse
Parmesan Chicken
Orzo with Roasted Vegetables
Cheddar Corn Chowder
Mexican Chicken Soup
Parker's Fish n Chips
Broccoli and Bow Ties
Sagaponack Corn Pudding
String Beans with Shallots
Lasagna with Turkey Sausage
Pasta with Sun-dried Tomatoes
Curried Chicken Salad
Parmesan Roasted Asparagus
Banana Crunch Muffins
Pan-Fried Onion Dip
Mixed Berry Pavlova
Caesar Club Sandwich
Ice Cream Sodas

And so on this Monday morning, as my kids strangely play happily together in the play room, thanks to Ina, I feel excited about the prospect of cooking. I think after this, I'll plan out my menu for the week and dream of more recipes to try. But if you see me wearing over-sized, button-up blue shirts and hear me asking rhetorical questions like "Who wouldn't love that?" all the time, then I have taken my love for Ina too far.

A trip down memory lane with Ina:


This is Ina's roasted chicken. She makes it for her husband, Jeffrey, on Friday nights when he comes home from teaching his business classes at Yale. I made it for Thanksgiving for Matt and I in 2003. I decided to try out a small bird before tackling a turkey. It was yummy! This Flag Cake has become something of a 4th of July tradition! The cake is moist, the cream cheese frosting is amazing, and the fresh berries make it extra special.


This was a fabulous meal I just tried out in March of this year. The meat in the middle is a pork tenderloin with a fennel, garlic, lemon, and rosemary rub. (Notice the lemon and rosemary garnish. I learned from Ina that the garnish should always give the guests a hint of what flavors to expect in the food). We also had a Potato Gratin that included gruyere cheese as a key ingredient. We finished the meal off with Carmel Pecan Sundaes. Are you hungry yet?

How Lucky We Are

I feel like the luckiest big sister in the world because I have three extremely nice brothers and one very sweet sister. Not only are they great siblings, but they are exceptional uncles and aunt to my girls. Last week, we were able to spend an afternoon in San Francisco with Ashley while she was on a field trip. We ate lunch and gelato and shopped around a little. It was such a rushed visit, that I forgot to ogle over her gorgeous engagement ring and I had to drop her off in a frenzy in the heart of Union Square. Still, we were glad to have even the tiniest bit of time with her. Emmy was so excited that she brought all of her toys in the trunk of the car and wore her leotard and ballet shoes.

Then, a few days later, Adam and Stephen drove over from Utah to spend a couple days with us. We played at Half Moon Bay (Stephen even immersed himself in the frigid Pacific), ate out, played lots of games, and had fun with the kids. Emmy was a bit nervous to see Stephen, since she hadn't seen him in two years. Before they came, she told me she only wanted to see Adam. But Stephen won her over quickly with his charms, and on the day they left, Emmy cried and cried, saying, "I wanted them to stay with us forever."