Hi, I'm Carrie and used to love to cook for my family.
Okay, I still love to cook...sometimes. It's just not enjoyable as it once was. I used to search cookbooks, magazines and blogs for new and exciting recipes and would try a different one every day. Now I'm happy if we get grilled cheese and canned tomato soup on the table by 6pm. Honestly, that's sad because I really, truly love to cook and I really, truly love to eat good food.
My family dinner funk started about a year ago. I was pregnant and oh, so sick. Once I started to feel better, six months later, we moved to the Pacific Northwest. I was overwhelmed by the move and a little sad (still am) because I missed our friends and sunshine. Oh, how I miss sunshine! Then I had my fourth baby three months ago and boy, did that send everything over the edge. Who knew having four kids would be so chaotic? Oh, you knew? Why didn't you tell me? Oh well, I wouldn't change anything this past year. I love my new house and I love, love, love my sweet baby boy.
I don't want to be in a family dinner funk anymore. I want to be more thoughtful as I prepare for family dinners. I want to have more meaningful discussions with my kids. Even though we often use dinner time to practice manners (the never ending chore), I want to use that time to discuss what's going on in our children's lives. I want my kids to remember family dinners because they ate good food and had great conversations with their parents. I don't want them to remember their mom making boxed macaroni and cheese and their parents staring off in space during dinner because they are so exhausted.
So, I decided to start this blog to help motivate me. Thankfully my sister, Kathee, decided to join me. She lives in another state and we rarely get to see each other. This will be a treat to see how she spends her dinner time because then I'll get to see more of her and her cute family and I'll get to see what she makes for dinner every night. My sister is an amazing cook.
Since I didn't cook tonight (Saturday is pizza night...sorry!) I'll share our dinner from last night. Every New Year's Eve we make fondue and the kids really look forward to it because HELLO, there's a pot full of cheese and chocolate! My sister and niece, who live nearby, joined us and we had quite the feast. We discussed at length about good music (my five-year-old daughter is a Taylor Swift fan and my 5-year-old niece had never heard of her). After dinner we rang in the new year (at 7pm) with our own music (harmonicas, tambourines and drums).
I love these little traditions we have and hope to have many more in the future.
Swiss Cheese Fondue
recipe from FamilyFun Magazine
This milk-based fondue is milder than the traditional Swiss cheese fondue, which contains wine. If your kids don't like the strong taste of Swiss, substitute cheddar or a mixture of cheddar and Swiss.
12 oz. Swiss cheese (or cheddar, Gruyere or a combination)
4 tbsp. all-purpose flour
1/4 tsp. paprika
1/4 tsp. ground nutmeg
1 garlic clove
3 tbsp. butter
2 1/4 to 2 1/2 cups milk
Juice from a lemon
Salt and pepper to taste
Dippers, such as French bread, carrots, peppers, broccoli or cherry tomatoes (we also use boiled fingerling potatoes and sausage)
KIDS' COOKING SKILLS: Use this recipe as an opportunity to teach children how to grate cheese, make a roux and cut raw vegetables.
1. First, grate the cheese into a bowl. Toss with 1 tablespoon of the flour. Set aside.
Ask kids 10 and up to grate the cheese. Hold the handle firmly, grip the cheese, tuck fingers back and rub against the holes.
2. In a separate small bowl, stir together the remaining 3 tablespoons of flour, paprika and nutmeg.
3. Ask your child to peel the garlic clove. Next, rub the cut clove on the inside of a medium-size saucepan until the bottom and sides are completely seasoned (a fun job for kids).
4. Melt the butter in the pan over medium-low heat and stir in the flour mixture until it is smooth. Explain to your children that this is called a roux (pronounced roo) and serves as the base that will help the fondue thicken. Add the milk, 1 cup at a time, and stir constantly until the creamy sauce is warm.
TIP: To make a foolproof roux, stir the butter and flour together until it becomes a smooth paste. Ask the young chef (at least 10 years old) to stir the mixture vigorously.
5. Next, add the grated cheese by the handful, stirring well after each addition. Continue until the cheese is used up and the sauce is thoroughly combined. Once the cheese has melted, stir in the lemon juice and salt and pepper to taste.
6. Meanwhile, prepare the dippers for the fondue. Cut the bread into cubes. Cut vegetables into bite-sized pieces and steam for a few minutes, if desired, to bring out the flavor.
7. Arrange the vegetables on a large platter and the bread cubes in a basket or bowl. Pour the fondue into a fondue pot. Invite everyone to spear the bread or vegetables on their fondue forks, then dip into the cheesy sauce. Serves 8 as an appetizer or 4 as a main course.
TIP: Cut vegetables large enough to spear but small enough to eat in one bite. Cut peppers into thin strips, broccoli into florets, and carrots into sticks.’
Chocolate Fondue
1 cup heavy cream
1/2 stick unsalted butter
1 (12-ounce) package semisweet chocolate morsels
1 (12-ounce) package milk chocolate morsels
In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add semisweet and milk chocolate morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.
