Thursday, February 26, 2015

from the mouths of babes // 013

mrs. mylett:  "where did you go to preschool?"
student:         "well, i know it wasn't here.  and of course i know it isn't India." 

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overheard during snack time:
"where are you getting surgery?"
"at children's in boston."
"oh I've been there!  i went there when my head almost turned into a triangle!"


Wednesday, February 18, 2015


i would happily invite you to breakfast, but there are a few things 
you should know before you join us.

i pour my cereal out of the bowl and onto my plate.
92% of the yogurt will be eaten, while 6% will end up on your shirt, in my diaper, and in your hair.  
(we can never say for certain where the remaining 2% ends up.)
i will not share my blueberries with you, don't even look at them.
your coffee will get cold.

breakfast is my favorite.  how about you?
- Tripp



Saturday, February 14, 2015

Thursday, February 5, 2015

things i've eaten and will eat again

no better excuse to cook than being snowed in!


these are super easy and super delicious.

ingredients:
  1 small onion- sliced
  1/2 cup of carrots - shredded
  1 cup of cabbage - shredded
  2 inches of ginger - diced
  3 cloves of garlic - diced
  1/3 bell pepper - diced
  1/4 a cup of scallions - chopped

  1 pound of seasoned pork (substitute with tofu if you're feeling vegan)
  4 tsp soy sauce (i used ginger soy sauce, yum)
  4 tsp hoisin sauce
  30 wonton wrappers

  bamboo steamer
  sweet chili sauce for dipping (personal obsession)

how to:
  preheat oven to 450 degrees

  place onions on baking sheet.  drizzle with olive oil and sprinkle with salt and pepper.  toss and roast      in the oven for approximately 15 minutes, until browned.  remove and allow to cool.

  combine all dry ingredients and add a pinch of salt

  add sauces, and toss

  add about a tablespoon scoop of mixture to each wonton wrapper.  wet the outside edges with water and begin to pinch and fold the edges until they are completely closed.

  line bottom of bamboo steamer with cabbage leaves to help keep the dumplings from sticking.

  place dumpling inside and steam for 6 - 8 minutes until wonton skins are soft.

  devour.  yum yum yum!

Friday, January 30, 2015