The key to a successful car trip with a 4 year old...

So, I returned from vacation earlier this month... a great vacation on Seabrook Island, SC. No crowds, beautiful beaches, great farm markets, restaurants. great rental etc. Anyway, our 4 year old was soooo good in the car and I am convinced it was the awesome array of lollipops that kept us sane in the car. If mouths are sucking...they are not asking, "are we there yet!" ToysRUs has a fabulous selection.

Top Chef Flank Steak Salad

Top Chef was my inspiration this week and it was good! Perfect for a hot summer day....
Pineapple, Radish & Cucumber:
1 pineapple, peeled, diced
1 bunch radish, sliced
1 cucumber, sliced
Flank Steak:
1 lb flank steak
Salt and pepper to taste
Chili flakes to taste
1 oz extra virgin olive oil
(or other marinade)
Lime Dressing:
1/2 cup sprite
1/2 cup lime juice
1T white vinegar
Garnishes: (makes the salad!)
Chopped cilantro
Chopped mint

I am on vacation and fell in love with Tomato Pie

The tomatoes are in season in South Carolina ...beautiful and really red.

Tomato Pie
Tomatoes, sliced (I use several varieties and sizes, but 2 medium size should do it.)
Salt and pepper to taste
Seasonings to taste
8 to 10 fresh basil leaves, chopped if available

1 cup Mozzarella cheese, grated (I have also used cheddar and feta.)
1/4 Vidalia onion, chopped
1/2 to 3/4 cup mayonnaise
Parmesan cheese
1 (9-inch) pre-baked pie shell
Preheat the oven to 350 degrees. Slice the tomatoes and lay them out on a paper towel for 10 minutes. Sprinkle the tomatoes with salt, pepper. Layer the tomato slices in the bottom of the baked pie shell. Sprinkle with basil, onions and maybe some bacon? Mix together cheese and mayonnaise (just enough mayo to get the cheese to stick together). Spread on top of pie. Sprinkle with Parmesan. Bake for 30 minutes covered and about 15 minutes uncovered until lightly browned. Serves 6 to 8.

Giada's ~Not So Bikini Ready~ Pasta

It was a chilly rainy day yesterday, so I was looking for some comfort food. This was pretty good and I added peas to give it some color.

Chicken Carbonara
2 teaspoons olive oil

4 ounces thinly sliced pancetta, chopped (I used Prosciutto)

2 teaspoons minced garlic

2 1/2 cups whipping cream

1 cup freshly grated Parmesan

8 large egg yolks (I used 4 ~ and split the entire recipe in half.)

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh Italian parsley leaves

Salt 1 pound spaghetti

4 cups coarsely shredded chicken ~ used grilled chicken

Freshly ground black pepper

1/2 cup chopped walnuts, toasted (Did not use)

1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

Last Restaurant Standing

Okay -- so I have been watching this show all along on BBC America. It 's a nice dose of reality tv without too much drama....I can't do all the drama sometimes! Raymond Blanc and his crew are a creative but classy bunch.

BTW, I love the scenery in this show. Makes me want to go back to the UK!

Anyway, it's down to the final 3 -- I wonder who it will be????

Giada's "Get Bikini Ready" Carrot Salad

I don't know that Giada has ever had to get "bikini ready", but I did like this salad as I found some spectacular carrots at Whole Foods the other day.

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)

2 firm pears (recommended: D'Anjou)

2 tablespoons chopped fresh parsley leaves (had to use dry...worked well)

2 tablespoons white wine vinegar 1 tablespoon curry powder

2 teaspoons honey (I used mango chutney because I didn't have any and it worked nicely.)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil
Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Here is some "mom essential" information...

This is compliments of my very fun and super cool neighbor...Dr. Jennifer Dyer.

Here is an excerpt and a link to the actual post - below in blue. The article is particularly helpful because it gives you a time frame for when it is appropriate to send your child back to school, which is not always the easiest thing to figure out and she lays it out for just about any nasty sick thing you can think of! (BTW, she will be on the Today show someday and just remember you saw her here first!)

Keeping kids home from school or day care
Posted by Dr. Jennifer Shine Dyer, Nationwide Children's Hospital April 02, 2008 02:32AM
Categories: Children & Youth, Impact, Netwellness

Mild illness is common among children. Most children will not need to be excluded from school or their usual source of care for mild respiratory tract illnesses. A disease is usually transmitted before symptoms developed in the child. Disease may occur as a result of contact with children who have no symptoms of infection.
The risk of illness can be decreased by following appropriate hand washing procedures on a routine basis.............