Monthly Archives: January 2011

Foodie Friday: Chicken Saltimbocca with Lemon-Caper Sauce

Foodie Friday: Chicken Saltimbocca with Lemon-Caper Sauce

When it comes to delicious but deceptively easy meals, this has to be one of my favorites.

It’s simple, but it’s so full of flavor that it seems like it seems like a much more complicated dish. I don’t believe I’ve ever had saltimbocca any other way, but I believe it is commonly made using veal and can get much more complicated (with breading, cheese, stuffing, etc.) so I make no claims this is authentic, just that it tastes great.

I made this tonight with a few changes to make it edible by my visiting mother-in-law, which I’ll note as I go in italicized parenthesis, because really, I can’t bear the thought of anyone thinking they need to use Smart Balance instead of butter. 😉

But I digress.

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The Birth of Coltrane, by the numbers

The Birth of Coltrane, by the numbers

5 – The number of days we were overdue, on the day that we went in for the induction.

3:00 AM – The time we needed to get up to be sure to be at the hospital on time.

5:00 AM – Our check-in time for the induction.

32° F – The temperature at which water freezes… in order to create the freezing rain that was forecast for the early hours of that very morning. Yikes.

Zero – The number of problems we had getting to the hospital. Thanks, Lord.

323 & 415 – Our room numbers in the LVH Center for Mother & Baby Care, where the delivery and recovery took place, respectively.

4 – The number of attempts to introduce an IV into Anna’s arm before someone finally succeeded. Ouch.

6 – The number of delicious snow cones our awesome Labor Nurse brought for Anna. (I had some too, but don’t tell.)

4 cm – The cervical dilation at which Anna seemed to stay for a looooooong time.

2:39 PM – The time at which the doctor said: “Okay Anna, time to push.”

2:41 PM – The time when Coltrane Parker Routly entered the world.

2:41:01 PM – The time when I was allowed to start crying, and did.

Zip – The amount of pain Anna felt during those two minutes. That was one effective epidural.

~8 hours – The approximate amount of time after Cole’s birth before Anna had enough feeling in her legs to stand under her own power.

7 lbs 7 oz – Cole’s birth weight.

20 ½ – Cole’s birth length.

10/10 – Cole’s APGAR score. That’s my boy!

1/19 – Cole’s birthday.

1/20 – Cole’s mother’s birthday.

1/21 – Cole’s grandmother’s birthday.

~25 – The approximate number of times Anna or I have accidentally referred to Cole as “Tuck/Tucker” so far.

Zilch – The exact number of times Tucker has accidentally referred to Cole as “Tuck/Tucker” so far.

6″ – The depth of new snowfall covering our van and the ground around it on the day we were discharged, that needed to be scraped away with an old cardboard box because I forgot the ice scraper/broom. Also forgotten: my gloves. Oops.

3 hours, 8 minutes – The amount of time between my final mid-contractions Facebook/Twitter update, and the one announcing Cole’s birth. Sorry, we had some calls to make. 😉

(With apologies and thanks to my friend Trevor for this fun way to record the story of Coltrane’s birth!)

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by in / Daddy Stuff
The Waiting Game

The Waiting Game

We were due last Friday.

So far, though, Baby Boo isn’t giving any signs that he’s in a hurry to come out and play quite yet.

Nothing is wrong. We’re not at all worried. And if he doesn’t come soon we’ll be going in for an induction this week, so this isn’t even some sort of unknown endless waiting period. He’ll be here soon enough.

And yet, I think I’m getting more impatient than Anna.

I wanna meet my son, dadburnit!

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Foodie Friday: Tourtière du Saguenay (French-Canadian Meat Pie)

Foodie Friday: Tourtière du Saguenay (French-Canadian Meat Pie)

Hey look, I’m doing another Foodie Friday! Yay! It’s been far too long.

This week I thought I would share with you a fairly basic version of a dish that is in honor of my own Canadian heritage, tourtière.

Tourtière, since you ask, is a traditional French-Canadian meat pie, that is most often served on Christmas or New Years Eve but can be eaten any time.

Now, my family isn’t actually Francophone, but somehow tourtière (usually rather poor, store-bought tourtière) worked it’s way into our annual Christmas Eve smörgåsbord, along with a mish-mash selection of other things like pizza, sushi, Chinese finger-foods, and my mom’s homemade eggnog. How we came to have such a strange tradition is a long story for another time.

But suffice to say, as a Canadian living in America, learning to make good tourtière was something of an attempt to retain some of my roots as my wife and I build traditions of our own for our family. After scouring the internet for recipes, I found they were all incredibly different, so I came up with this one that includes the addition of potatoes as in the famous version from the Saguenay-Lac-Saint-Jean region of Quebec.

While this recipe uses beef/pork/veal (available in many supermarkets as “meatloaf mix”) you can actually traditionally make tourtière with whatever meats you have available, be it salmon, rabbit, pigeon or moose.

Also, for the purposes of this recipe I’m not specifying anything about making the actual pastry dough. Feel free to use store-bought dough, but if you have a favorite pie-crust recipe I encourage you to use it.

Enjoy!

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by in / Dear Baby
Dear Baby: Week 40

Dear Baby: Week 40

Dear Boo,

Today is your “due date,” the day when you are officially 40 Weeks along and are expected to arrive at any time now.

That doesn’t mean you will be born today, of course. Many babies come in the days before or after their due date — Tucker actually came one day early — so don’t you worry about it. I’m sure you’ll know when you’re ready, and we will all be waiting patiently.

Mama and Dada are so, so excited to meet you, Boo. You already hold a special place in our family, that is all your own. We are so happy that we get to be your parents, and are thrilled to be able to spend many, many years together getting to know you better and better every day.

We promise to be the best Mama and Dada for you that we possibly can. We love you more than you will really understand until the day you too become a Dada. Our love for you will never fail, andwill  never fade. It will only get stronger and stronger, every day.

You’re now the size of a small pumpkin. For Mama’s sake, I hope we get to meet you soon. 😉

Love,

Dad

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by in / Dear Baby
Dear Baby: Week 39

Dear Baby: Week 39

Dear Boo,

Today is a very big day for us, because today’s the day that Grandma arrives for a long visit.

Did you know that she’s coming especially because of you? It’s true! She’s so excited to meet you that she came early, just in case you did too. She’ll be helping out so that when you’re born Mama and Dada can spend as much time as possible with you while she watches Tucker. Grandma is Mama’s very own mama, and we’re very lucky to have her come.

This week you’ve grown so much you now weigh about as much as a small watermelon. Yes, another melon, I know. But watermelons are so great, I’m sure you won’t mind being compared to one once you’ve had one. Watermelons are one of those fruits that you especially have during the summer on picnics and at outdoor barbecues. Your big brother LOVES watermelon, even though he does end up all messy and sticky by the time he’s done. You will too.

Only a few more days now until you arrive, we hope!

Love,

Dad

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by in / Dear Baby
Dear Baby: Week 38

Dear Baby: Week 38

Dear Boo,

Happy New Year, baby!

You may have noticed a big change to your routine today, because even though the Christmas holidays are now over, Mama didn’t get up and go to work today. That’s because we’re so close to the day you arrive that Mama’s doctors told her it’s time to stop working and just rest until you are ready to make your appearance.

Tucker and Dada love having you two here with us at home all day. We’re trying our best to help take good care of you both.

This week you’ve grown to the length of a leek, which is a long vegetable with a mild onion-like taste. Some people say it’s like an onion crossed with a cucumber, and it is used a lot in soups and salads. Your Grandma really likes leeks! 🙂

Love,

Dad

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