Getting Ready for Masters

Masters is next week. It has been a real experience to see how a town pulls together to get ready for the golf tournament. New signage, sod, ice storm clean up ratcheted up. All taking place so that Augusta can be fully ready and looking beautiful for the tournament. Spring is really incredible here. We are renting our house and are therefore taking part in such a clean up. Of course pollen is layering every surface making it difficult for things to remain clean but we will get there! I won't be posting to the blog next week as we will be away but will be back in force the week following.

So, we picked out our puppy this weekend. Our family was full of anticipation as we drove to the breeders to pick out the pup. We had four to choose from and one of the puppies I had liked was taken just before we arrived. In reality though, they were all sweet and adorable and lime girl was just not meant to be. Our breeder had said not to pay attention to gender.  Personality is what matters and the pups get neutered/spayed anyway - those personality traits that people associate with gender in puppies go away.

After playing with them and watching them, we voted. Of course, we all said a different puppy. Then, when we had to pick two, each puppy ended up with two ticks next to their names, so that didn't narrow it down. We vocalized who had chosen what two and it turned out that Sage and Kelley picked the same two and Sosie and I did, which was not very surprising. Interestingly though we all were feeling more than okay with green boy. One of the breeders recommended us for him. He was the runt at birth (not the smallest now though) and needed some extra love in the beginning. He is playful and sweet but calm and quieter too. He is a true love. I never thought I would get a boy pup but I think he will be a great addition to our family. Kelley and I were in a weird mood after we left. After talking about it, I think we were sad not to bring him home. Here we had just chosen a dog that would be part of our family for the next 10-15 years (gulp!!) and we had to leave him there.  Soon enough though he will be home with us. I still have mixed feelings about adding another member to the family but I have to say, I am getting excited. Shh. Don't tell the kids.

Meet Chappy!

Sosie is growing up. It has been a real pleasure (and fascinating) to watch her come into her own a bit- as a student and as a person. I find it a challenge as a parent too. I find I need to change my methods and ways of connecting.  She is in this really in between stage of growing up and still being a kid. She is after all still a child and shouldn't grow up so fast that she loses out on kid things still but should be able to spread her wings and experience the world in a new way. I know....pre-teen.....but now that I am here, I totally get it!

I have told Sosie and Sage throughout their childhood that they are incredible kids with many different qualities and characteristics that make them special. They can do anything in this world because of who they are and I will always be there for them to listen and guide. Unconditional love is a powerful thing. As we embark on a new stage in life with them, they grow and we grow too as parents. Growing pains for all but in the end, a stronger family evolves.

Wow - lots to say today. In honor of Sosie, her new favorite song. Put on On Top of The World by Imagine Dragons and let's get cooking!

I made this recipe last week as a main course though it is certainly side dish worthy along with a roast chicken, as the recipe suggests.  It comes from the Boston Globe via a dear friend. Smitten Kitchen has a similar recipe which I intend to make in a couple of weeks.

Quinoa Salad with Kale and Butternut Squash
1/2 cup pepitas, toasted and salted (Traders sells these)
2 pounds peeled, seeded butternut squash, cut into 1-inch cubes (can get these already cut)
5 cloves garlic, unpeeled (use all 5)
1 T canola oil (I used canola/olive oil blend)
S&P
1 cup quinoa (I used one that had different seasonings with it)
2 cups water
2 T apple cider vinegar
1/4 cup olive oil
1 bunch kale, stemmed, leaves thinly sliced
1/4 cup shredded parmesan (of course I used more)
4 scallions, thinly sliced

Preheat oven to 350 degrees.  Spread pepitas on baking sheet, toast, turning often for 10 minutes. Leave to cool. OR - buy already roasted pepitas to save on time.

Preheat to 400 degrees. Toast butternut squash and garlic with canola oil, salt and pepper.  Roast for 35-40 minutes or until caramelized on the bottom; cool. 

In a dry skillet over medium heat, toast quinoa, stirring constantly until grains are aromatic, around 2 minutes. Then, add water and pinch of salt, bring to a boil.  Lower to medium and cover, simmer for 15 minutes. Transfer to large bowl, fluff with fork and cool.

When garlic is cool enough, peel the cloves and transfer to a small bowl, whisk in vinegar.

Wipe out skillet, add olive oil and set over medium-high heat. Cook kale in bunches, stirring constantly until wilted. Stir in garlic mixture.  Add the kale mixture to the quinoa with the squash, parmesan and scallions. Taste for seasoning. Garnish with toasted pepitas.  Karoline Boehm Goodnick.

Enjoy and have a spectacular day!