Swim lessons for Benji

The teachers let the kids jump off the diving board or go down the slide at the end of every lesson. It was definitely the highlight for Benji. He is one fearless boy.

Future graduates?

The reason why I need to wear foundation everyday

Recently Benji was coloring during his "rest time" (what he does instead of "nap time" since he has gotten too old for naps) and he came to ask me what color he should use to color the astronaut's face. I suggested yellow since we have no cream colored markers - just the typical Crayola colors. He said, "No, it should be red since you have a red face." Great! Even my kid thinks my face is red. All the more reason to not skip foundation any day. It takes a lot of work to be presentable - even if it's a "home day" just with the kids. :)

Yummy recipe

Benji and I cooked this for dinner tonight, and it was enjoyed by all.

Crispy Zucchini and Potato Pancakes

Ingredients

• Vegetable cooking spray
• 2 pounds russet potatoes, peeled and grated
• 2 medium zucchini, grated
• 3 garlic cloves, minced
• 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
• 1/4 cup grated Parmesan, plus 1 tablespoon
• 1/4 cup seasoned bread crumbs
• 2 egg whites, lightly beaten
• 2 teaspoons kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 3 tablespoons vegetable oil
• Olive oil, for drizzling
• 1 1/2 cups mascarpone cheese, at room temperature

Directions

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside

Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.

In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.

In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.

Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

(notes: I used sour cream instead of the mascarpone and also needed to cook the pancake longer on the stove AND in the oven to achieve a crunchy texture)