Five Things

On Top of Spaghetti

This is our latest library find and it's a cute and fast read.  I grabbed it as we were heading out because what child doesn't love spaghetti and dogs?  And I thought there was a song I was remembering from way back when:)  Grab it, your kids will love it.  And to take it up a notch we served a spaghetti and meatball dinner last night with Italian music playing on pandora and our book on display.  Lauren loved it and I'm a total sucker for anything themed!

via amazon.com

Oompa Loompa


At William's one year well visit, the doctor had a simple fix for my picky eater.  Stop giving him so much to drink.  Wow, apparently I needed to go to medical school to figure that out because its worked.  Three helpings later...

Lamb Shanks braised with Cinnamon and Honey


When my Canadian cousins visit they always bring copies of the quarterly LCBO magazine, the cover was this picture and I knew right away I wanted to make it.  A few weeks later a friend was visiting, noticed the magazine and had just made the cover recipe.  Saying it was "AMAZING."  My mom then made it and I just cooked it Sunday.  Amazing it was and if you are attending my first ever Easter dinner...it made the menu:)

You can find the recipe here, but I wanted to include it below just because these links seem to come and go.

The only possible accompaniment for this rustic dish of tender lamb shanks is mashed potato but, in a pinch, hunks of crusty baguette will mop up the flavourful juices nicely too. Since frozen lamb shanks often come in packages of three, feel free to braise all of them; the meat from the leftover one would be perfect added to a shepherd’s pie or tucked into a wrap with crisp salad greens and tzatziki. 2 lamb shanks, about 10 oz (300 g) each ¾ tsp (4 mL) kosher salt ¾ tsp (4 mL) freshly ground black pepper 1 tbsp (15 mL) olive oil 1 onion, thinly sliced 1 tsp (5 mL) cinnamon 1 cup (250 mL) low-sodium beef or chicken stock ¼ cup (60 mL) liquid honey 6 cloves garlic, unpeeled 2 tbsp (30 mL) Worcestershire sauce 4 bay leaves Finely chopped parsley for garnish  1 Preheat the oven to 350°F (180°C). 2 Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Cook lamb shanks for 10 to 12 minutes, turning occasionally, until browned on all sides. Remove lamb shanks to a large plate. 3 Reduce heat to medium and add onion to fat remaining in pot. Cook, stirring often, for 4 to 6 minutes, until onion is golden brown. Add cinnamon and cook, stirring, for 30 seconds or until fragrant. 4 Stir in stock, honey, garlic, Worcestershire sauce and bay leaves. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of pot. 5 Return lamb shanks to pot, cover tightly and transfer to oven. Cook for about 1½ hours or until lamb is very tender, turning lamb shanks over halfway through cooking time. 6 Remove lamb shanks to a warm plate, cover and keep warm. With a slotted spoon, remove garlic and set aside. Discard bay leaves. When garlic is cool enough to handle, squeeze garlic from skins and mash smoothly. Whisk garlic into cooking juices and bring to a boil over medium-high heat. Boil for 2 to 3 minutes, stirring occasionally, until juices have reduced and thickened slightly. Taste and add more salt and pepper if necessary. 7 Place lamb shanks on 2 warm plates. Spoon cooking juices over shanks and sprinkle with parsley. Serves 2

Clownin' Around


Grandma's school was going to the circus this week and an invitation was extended to Lauren.  Even though she told me she loved everything but the clowns, she seems pretty happy here.


Thank you so much for taking her, we know she had a blast!

Kids Say The Darndest Things


Don't they?  She had put her baby to sleep and explained to me that I needed to be quiet.  Then proceed to tell William....


"William if you are bad, you will never see your daddy again."  


She has repeated a zillion things I've said, but I swear I've never uttered those words.  I need to start writing more of these down because some can be so funny, but some just melt my heart.  The other day we talked about what makes everyone different and did she know?  Her answer "magic."  




XOXO


Aubrey