Here in the Chicagoland Area, kids get Casmir Pulaski day off school. Who is C. Pulaski, he is a polish Revolutionary War hero. Im sure you can find out more about that on wiki. So now thanks to a 3-day weekend, all 3 of the kids have declared that they don't want to go back to school. *Sigh* this will make tommorrow morning a bit harder. Even Anna is on the No School Forever bandwagon, which is a suprise b/cause she loves her teacher and wants to be a teacher. I better go reminder her of that...
And speaking of Anna here is a little something she wrote at school.
I wish it would rain kittens.
I would grab one and take care of it.
I would buy a leash.
I would buy food.
I would take him for a walk.
Too funny I don't know if she thinks people take cats for walks or if she started writing got distracted and switch her thoughts from having a kitten to having a puppy.
I'm voting for neither. Too much to clean up around here already.
This recipe popped up on my facebook news feed from Food & Wine Magazine, so I am just about to go make it. It's a crummy late winter day here, one with gloomy skies and cold temps. This recipe pairs well with this weather.
Winter-Vegetable Shepherd's Pie
2 lbs baking potatoes (about 4 potatoes) peeled and cut into large pieces
1 1/2 tsp Seasoned Salt
1 cup heavy cream (I don't have any of that so I will improvise)
6 tbsp butter
2 large onions, sliced
1 tsp Garlic Garlic or 1 clove garlic, minced
4 cups sliced mixed winter vegetables such as celery, turnips, brussel sprouts, parsnips, fennel, cabbage or celery root.
2 carrots, sliced
1/4 tsp dried thyme...I think I am going to put in a wee bit of rosemary.
3 cups chix broth or veggie broth
1.Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
*Like I said I don't have any cream on hand, I'll use some milk.
2.Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
* I am going to use the Tastefully Simple Roasted Garlic Infused Oil instead of butter to sautee.
3.Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
4.Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.