James’ and Paulina’s Olympic Fundraiser

These two are raising money for their school. On April 28th James and Paulina will be participating in Olympic Day where everyone competes in 10 sporting events. Please consider sponsoring them so that they can participate and help their school!
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Special perks from the Vogelaar family: If you are in San Francisco, for a $10 donation you get a fresh loaf of bread, upgrade to $25 and get a pie or some other unhealthy choice! Support our kids and their school’s wonderful athletic program!

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Thank you, dear friends! Your generosity is humbling. We are so lucky to have you in our lives. The kids are looking forward to writing all the “Thank you” notes! 

All your donations are tax-deductible. Please let me know if you would like a receipt from our school.



Gifts From My Kitchen – Pickled Cherries

I was giving a ride to my 4 year old son and a couple of 11 year-olds to their zoo camp. The older kids and I were discussing jobs for teenagers. Zoo teacher’s assistant seemed liked a cool option.

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“Much better than working at a McDonalds,” I voiced my opinion.

“No, mommy!” said my son, laughing at me, like I said something very silly, “I love McDonalds!”

“Do you? Have you ever been to McDonalds?” I asked ready to have a serious talk with my husband…

“Of course, mommy,” and he started singing, “Old McDonald had a farm EE-I-EE-I-O!”2013_May_CherryFarm-18

 

We have taken the kids to a farm. A cherry orchard, to be exact. Here is what came out of it.

Pickled Cherries

From While Chasing Kids | Condiments and Sauces | American

This is a perfect gift from your kitchen, which would be an excellent addition to many savory hot dishes

00:30
00:20
00:10

cal Calories 328kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

Low sodium Sodium 7mg

High carbs Total Carbohydrate 79g

Serving size 401g Calories from fat 5kcal Fiber 4g Protein 2g Sugar 72g
4 servings

Ingredients

  • 1.5 lbs fresh dark cherries
  • 3 stems fresh rosemary
  • 2 cup white wine vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tbl allspice
  • 1 whole star anise
  • 2 fresh bay leaves

Directions

  1. 1.Sterilize the jars.
  2. 2.Wash the cherries and pat dry. Snip the stem ends leaving ¾ inch intact. Prick each cherry in several places with a toothpick. Fill the jars with cherries.
  3. 3.Divide rosemary between the jars.
  4. 4.Combine the vinegar, water, sugar, allspice, anise and bay leaves in a medium sized saucepan. Bring to boil, stirring constantly until the sugar is dissolved. Boil the liquid for 1 min and remove from heat.
  5. 5.Fill the jars with hot pickling liquid leaving ½ inch headspace. Seal with lids. Cool at the room temperature before transferring to the refrigerator for at least 2 weeks

For free canning labels and gift notes go here.

Special tools:

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Things To Do With Kids – Traveling

Last month my children landed in Moscow wearing a perfect shade of San Francisco Pale on their skins. These city kids were raised where outside requires constant adult supervision, they had only minor encounters with nice weather, and were yet to experience a water or electricity outage.

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In 3 weeks they were completely transformed into tan Russian-speaking sun-loving kids who had a bite of freedom and lots of bites of freshly grown produce right outside of their great- grandmother’s house!

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Their only swimming experience up till now was in a heated pool. I don’t quite get it, but apparently swimming in a river with cousins, fish, ducks and frogs is much more fun!

 

Grandma’s garden was an endless source of entertainment and nourishment. Apples, cherries, currant, strawberries – and that’s just the begging of the list. The kids had a blast playing in all this lusciousness!

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They even found it cool to be washed outside with water heated up by sun.

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Though, you should have seen my son’s excitement when he got back home and went to the bathroom: “Есть вода!” (The water is on)! Hmmmm….

 

Here are some Instagram favorites from the trip. Enjoy!

This slideshow requires JavaScript.

 

 

Plum Pie

 

This report has been brought to you from a special place where we had no internet, only 2 and a half TV channels, intermediate phone service, and issues with water pressure… Yet, the 3 weeks we spent there are beating all the awesomeness charts!  In June I gulped a can of courage pills, loaded my 4 and 2 year-olds on an airplane, waved bye bye to the husband, and took the kids on a 30-something hour trip to my homeland!

So, here are some shots and recipes from our visit to Russia, where my children were running in my grandmother’s garden, in the house where my mother was born, where I spent so many happy days, and where you don’t need special photo props to give recipes a hint of old country.

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[kitchenbug-your-recipe-appears-here-11465]

 

 

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My son met my babushka, godmother, and two aunts. All these ladies were introduced to him as babas. One evening I asked him, “Who do you love?”

“Mommy, daddy, Pea, baba… [silence] … baba …. Baba…. Baba… baba…. Baba…. “

 

 

 

Russian Friday – Buckwheat Breakfast

When I was a kid each serving of buckwheat was paired with a motivational speech from my parents: “Tolstoy ate this every day, and he lived to be 100 years old!” What they were probably thinking was “Tolstoy ate this every day, and he lived to write ‘War and Peace’!”

Well, I don’t know about 100 years old or even 82 (which is more accurate); but their aspirations came true! Look at me! I’m a blogger who writes in simple English with a heavy Russian accent about once a month, and 200 people liked me on Facebook! Tolstoy in the making!Buckwheat_Breakfast_WM-6

So, parents, tell your children, that there is this Russian mom, who ate buckwheat.. Wait, actually, I’d stick with the Tolstoy story, because this grain is really good for them, and “War and Peace” is one of the best books ever written!

Russian Friday – Buckwheat Breakfast

From While Chasing Kids | Breakfast and Brunch | Russian

This is an excellent make-ahead breakfast. Start it in a rice maker before you go to bed, or refrigerate freshly cooked buckwheat in an air-tight container. All you need to do is spoon some in a bowl and pour milk over it in the morning.

00:27
00:02
00:25

Low cal Calories 97kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 197mg

carbs Total Carbohydrate 20g

Serving size 108g Calories from fat 9kcal Fiber 3g Protein 4g Sugar 0g
6 servings

Ingredients

  • 1 cup buckwheat, uncooked
  • 2 cups water
  • 1/2 tsp salt

Directions

  1. Pick and rinse buckwheat. Place all ingredients in a rice maker and cook on a white rice setting.

Tips

  • Serve with cold or warm milk for breakfast

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 If you liked this recipe, you may enjoy:

Salted Apple Pie

Why did this Russian mom, whose only thoughts about baseball are that the outfits could be a bit sexier and that Tim Lincecum is kind of cute…, why did this mom goto watch the World Series? Well, because her lovely neighbor Amie was bringing an apple pie.  Amie’s pie is to die for, and it has an ability to make any game a hundred times more exciting! Since I first tried one of her masterpieces, I was hooked!

My friend Kusum just brought beautiful red gold sea salt from Hawaii , and the idea of this slightly salted dessert was born.  Well, it wasn’t all that original – just google “salted apple pie” but I’m still very proud of the outcome!

So, our family drove to an apple orchard, picked some apples, and made this.

/Adopted from Martha Stewart Living and Cooking Channel

Print this recipe

SALTED APPLE PIE

INGREDIENTS:

CRUST

  • 2 sticks unsalted butter, chilled and cut into pea-size pieces
  • 2 1/2 cups all-purpose unbleached flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup ice water

FILLING

  • 1 cup white sugar
  • 1/4 cup water
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup fresh heavy cream
  • 1 1/2 teaspoon sea salt flakes
  • juice from 4 lemons
  • 6 medium to large sour apples
  • 1/3 cup raw sugar (castor, unrefined, large granule sugar)
  • 2 tbs flour
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg

TOPPING

  • 1 egg, beaten
  • raw sugar to sprinkle
  • sea salt flakes to sprinkle

DIRECTIONS:

Make the crust. Place 3/4 of the butter in the freezer for about 30 min, and keep the rest in the fridge. In a food processor combine flour, salt, and sugar. Add refrigerated butter, pulse about 10 times.  Add frozen butter, pulse again till the mixture resembles coarse meal, with some blueberry-size crumbs.

Add ice water, and immediately pulse until water is incorporated, about 10 more times. lay out 2 pieces of plastic wrap, separate the dough in halves, and place each half on the plastic wraps.  Bring the edges of wraps together to gather dough.  Press into disks. Roll each disk (still in plastic) into 1/2-inch thick rounds. Refrigerate for at least 45 min.

Make the filling. In a medium sauce pan mix sugar and water and heat until the sugar is dissolved.  Add butter and bring to a slow boil.  Continue cooking until the mixture turns golden brown.  Remove it from heat immediately and add cream, whisk the final mixture on low heat , sprinkle the sea salt, and let cool while preparing the apples.

Core, peel and cut apples using a mandoline.  Sprinkle with juice, sugar, and spices, and toss well. Preheat the oven to 375°F/190°C.

Assemble the pie. Roll each piece of the dough into a disk that can fit a 9-inch pie-pan.  Line the pan with the first disk.  Lay 1/3 of the apple mixture on the bottom and pour a layer of 1/3 of prepared caramel.  Repeat the layering two more times.

Cover the pie with the second disk, cutting it through for the air to escape any way you like, or cut the second disk into strips and make a lattice top like mine, pinch the edges together.

Brush with the beaten egg and sprinkle with sugar and salt flakes.

Bake. Place the pie on a baking sheet and bake for 20 minutes at 375°F/190°C.  Reduce the heat to 350°F/175°C and bake for another 45 minutes.

Serve warm or cold with ice cream.

 

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