May 25, 2011

mean bank lady

The story goes like this: Eva set up a bank/teller windows in the living room while I was washing the dishes...

Eva: If you don't come check on your account I am going to take some of your money away!!!

Me: I am at work right now and I'll stop by the bank once I get off.

Eva: You're at work?! WHO is your boss?

Me: dishes...  Mr. Dish is my boss' name.

Eva: haha! Mr. Dish?! That's funny!!! Is that your job to stand around and tell jokes all day?

(this has been another installment of (bleep) my daughter says)



At one point I was hired as a teller and when Tessa came over to my 'window' to sit on my lap Eva looked over and said, "ummm...I can't let you work like that."

May 20, 2011

marinated carrots

I have been craving this little carrot 'salad' for months.  I believe its originally an Uzbekistanian dish, and since thats where my husband's family is from we usually only eat it at huge extended family events. I guess there is different ways of making it and originally it calls for vinegar and oil, but my mother-in-law (who is a bit of a health-nut in her own way) makes it solemnly with lemon juice.  A bit frustrating getting any kind of recipe from her though, as its never a set measurement of ingredients... like "oh a little of that,"  and a "to your preference of this..." so usually it takes me a few tries to solve her riddles. This one, however was extremely easy! It tasted amazing and all completely raw. Too bad I didn't have that many carrots and could only make one generous serving. I saved some for Alex and he was mad that I only left him a little to taste.


1 lb of carrots, peeled and grated or chopped in (as long as possible) slices
4 garlic cloves, minced
juice of 1 1/2 lemons
1 teaspoon of sea salt
1 teaspoon of ground cumin
green onion and/or cilantro to taste 

Mix all the ingredients in a bowl until carrots are completely coated in marinade. 
Place in a jar or bowl with lid and allow to marinate in the refrigerator for a few hours.

May 9, 2011

best of both worlds




I for one, like the little changes in the weather every couple of days. Last week we were eating watermelon and swimming, and this week I am back at pulling on my trench coat. Actually, I would prefer for the entire summer to be just like this! We love staying outside ALL day long, mild days call for picnics at the park and gloomy days call for an outing to grab a coffee.








We went to lovely little wedding this past weekend. The cutest couple and the chill wedding just suited them so perfectly.  I never cared much for weddings until my close friends started getting married and weddings actually meant something (?), and now each wedding I attend I get a little teary eyed because weddings are beautiful and personal and I am always honored to be a witness of the happiness.





I mixed matched two pieces borrowed from the shop (wink). 

p.s. We aren't big on 'hallmark' kind of holidays, I get a "ma" card from Eva every other day :) but I did make a little raw treat for us to share for yesterday. Its a very easy recipe (from a previously mentioned cookbook).


3/4 cup almonds (chopped in a food processor into small small pieces)
3/4 cup dates (seed removed and chopped into small pieces)*
1 tablespoon of honey
1 1/2 tablespoon of carob powder
pinch of salt

Mix all the ingredients together and then knead on a flat surface until it comes together. Form into  quarter size balls. Let them refrigerate for a couple of hours. 
*my hand mixer just gets stuck from getting jammed with the sticky dates, so I found chopping the dates by hand is a lot easier.

yum.