Wednesday, October 12, 2011
In truth, we were feeling somewhat downcast coming into the meeting. Secondo has become REALLY stubborn lately and it has had Keen and I at the ends of our respective ropes. Kindergarten seemed to be going well, but it's a bit of a black box. The boys get on the bus at 7 a.m. and we pick them up from aftercare sometime after 5. So, we've had none of the direct interaction to which we were accustomed during preschool. Some issues that we thought were resolved had cropped back up. I'd also solo'd for several weeks with the guys which wiped me out.
Dr. Dave spent over half the meeting talk with the guys. I think it's the first time that his interactions with them have taken center stage. I'm amazed that he got Primo to name most of his classmates. I've been so short on time, I tend to give up. Turns out he knew his entire class. Next up was Secondo. He was pretty stubborn about answering questions
So, then we had a chance to chat a bit. There are still some mild delays. (Mild? Woo hoo!!!) Primo tends to perseverate, Secondo still has some echolalia. Secondo is really, sorry, REALLY stubborn, but that's a personality trait rather than a symptom. So, it seems that for the most part we have a couple of guys who are mostly on track. I bought some nice wine to celebrate.
That's not to say they're typical. By no means. But, hey, it's been a month of kindergarten and I've yet to be called to the principal's office.
Tuesday, October 11, 2011
Sunday, August 21, 2011
I haven't added an entry in few months for a variety of reasons. I didn't have the time to talk about my sons' transition to kindergarten. Their IEP meetings at the new school were revealing. Overall, it was a good experience. In the case of Secondo, the meeting seemed pretty straightforward. We got a formal diagnosis of autism (seems that the fact that he's being counseled by the director of the children's psychiatric program at Childrens National Medical Center doesn't count). The speech therapist at their outgoing school proved to be a surprisingly strong advocate.
Primo was trickier. He's brilliant. Sorry folks, sometimes a daddy's got to brag. I taught myself multiplication at the tail end of second grade (it was in a part of the book after what we were supposed to be doing). Primo has picked it up at the age of 5.The thing is that his intelligence allows him to mask his needs. The speech therapist picked up on this, which is amazing given that she's never met him. Primo is engaging in some higher levels of social speech without having picked up the foundations. So, his speech is "weird". She gave us a clue as to why, more than anything I've received before.
Overall, we're delighted. The general ed teachers who attended the meetings were, to be charitable, unimpressive. I'll chalk it up to the fact that a general ed teacher has to attend the meeting and so it's one of those meetings you have to be at, but have to sit there nodding and pretending to be interested. Let's see how they do with my guys.
Back to the start of the post. A blog should be honest. Brutally so if necessary, but never with cruelty. I've held back for a variety of reasons and so this blog hasn't been what it could be. I've been working on a research paper that means everything to me. I put my heart and soul into it (yes, this happens even when you're writing about transient terahertz spectroscopy). If this blog is to mean something, I need to put the same effort and honesty into it. So, I'll be writing more often and self-editing less.
Saturday, June 25, 2011
Ever since I was lucky enough to have a Tica come into my life, I was lucky enough to be exposed to Costa Rica many times. I wanted to express that in some way, which in Virginia means getting personalized license plates. We evidently lead the nation in the percentage of drivers who can't really get into driving a car labeled X37 2LZ5. For our "new" car, a 2005 RAV4 I bought from my parents, I couldn't resist getting a personalized license plate. One can get up to 7 characters, 6 on some plates. Any variation eliminating one letter sounded odd. Purivia must be a new bottled water. Pravida a Russian newsletter. Puravda the car used to deliver the newsletter. Or maybe the other way around.
Then it hit me. PURA VA. We lives in Virginia, so it's shorthand for Pure Virginia. Anyone who knows Ticos should get the reference. I like the way it works as my two gemelos are Virginians by birth, but I hope will carry a lot of their Tico ancestry with them.
Friday, June 10, 2011
The Metro, for all its next century feel, doesn't have the scope and integration of the T. DC tended to do high end restaurants and inexpensive eateries well. The midrange less so. Bit by bit, I got to know the place. I've got my favorite restaurants. The schools have been incredible for my kids. We're in a good neighborhood.
There is one thing I don't like about DC that will probably never change. That is to say, change. Things just don't seem to last here. We live in a neighborhood of townhouses. There are eight on our block. We purchased ours six years ago. A couple we'd gotten to know was reassigned to Austria (he worked for State, I think. Maybe the military.) The buyer was a staffer for a senator of some recent repute and we've gotten to know and like her. The couple next door had a baby. Then, she got laid off and as he can work remotely, they moved back to Pennsylvania. Then the two units next to use went up on the market and sold within weeks. The new neighbors seem nice, so we look forward to getting to know them. It is remarkable to me that in six short years, we are now the senior owners on our block.
It's change, but seems natural and we get to know interesting people. Then there's change that sucks. My favorite hangout is a place in Alexandria called Food Matters. The owners had worked at various DC restaurants and set up their own place in Cameron Station. I always liked the place and frequently drop by for a glass of wine after work. The food is good and they emphasize local, fresh ingredients. We haven't had dinner there that often, but I always looked forward to becoming a regular once the boys got a little older and we could settle down. I just found out it's closing. I think it's a case of the right concept, but a difficult location.
Committing to a place in DC almost seems like committing to a new TV show. It might disappear in a few seasons with a whole bunch of unresolved plot lines. Ah well. I'll be on the hunt again.
My best to the staff of Food Matters on a great few years. You mattered.
Sunday, May 15, 2011
I had brief notions of catching up as he woke up about ten minutes before services were due to start. This was a pure fantasy as it took him a little while to get going. I eventually decided to take him out on a walk. We wandered by a play area behind our local church and I thought to take him over. There was another little boy there.
Secondo and "Alex" proceded to play undirected for about half an hour. They built a web of sticks to help out a spider that Alex spotted. The amazing aspect of this to me is that this was way beyond anything in Secondo's IEP. I think it calls for two or three exchanges, facilitated by a prompt. Half an hour of unfacilitated play seems like graduate studies to me.
Way to go Secondo!
A mild PSA. If you have a food processor, don't buy ground meat at the grocery store. Take some chuck and cut it into chunks. Trim off the bigger chunks of fat (see, it's healthier already!) and process a few times. It works great! We have a stand mixer with a grinder attachment, so I use that instead. It's better, cheaper, and you know what meat you're getting. Also, ever notice those news stories about e Coli contamination? If it's related to meat, it seems like 90% of the stories involve ground meat. Save yourself some worry and grind it yourself.
So, here I am with a roast that needs cooking. Pot roast calls as round eye is a relatively cheap cut that benefits from braising. Still, I wanted to try something a little different. I've gotten into making bulgogi--a Korean dish that literally means fire meat. It calls for slicing meat thinly (flap or flank are great for this), marinating for a few hours, and quickly cooking. We love the flavors and it's a flexible dish. The thought occurred to me that shifting the marinade a bit would make a great pot roast.
I used a kitchen sink worth of various Asian liquids we keep around. Soy and sesame oil are traditional for bulgogi. Also sugar. I like fish sauce and rice wine vinegar, so tossed those in. The mirin adds some sweetness that you need for bulgogi. As this was going to be a pot roast, I used a cup of red wine (Conco & Toro's Frontera brand of cab/merlot blend) and a can of beef stock. OK. Here we go.
2 - 3 lb. roast. I'm a big fan of chuck, but there's lots of options
1 lg. onion, coarsely chopped
[add whatever else you like for pot roast]
Marinade - liquid
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup mirin (or more vinegar and kick up the sugar)
1/4 cup fish sauce
1 cup dry red wine
1 can beef stock
Marinade - spices and herbs
1/4 cup brown sugar
1 - 2 tablespoons hot sauce (I'd go for Sriracha or a similar chili sauce)
Stalks from one bunch of cilantro, chopped
One bunch of scallions, chopped
1 - 2 tablespoons of chopped ginger (I used ginger paste you can get in Indian grocery stores)
1 - 2 tablespoons chopped/mashed garlic
Fresh ground pepper as you like.
NO SALT. With soy and fish sauce, this dish has all the sodium it needs.
Combine all the ingredients for the marinade and plot the roast in. Let it sit for at least an hour in the refrigerator or as long as you'd like. It won't pick up as much salt as for thinly sliced meat, so an overnight marinade is fine. When you're ready to cook, take the beef out of the marinade and cover with sesame oil. It helps to tie it with twine (and I'm a big fan of hemp twine).
OK. Now for some fun. Heat your oven to 300 degrees or so. Meanwhile, put a heavy bottomed pan or dutch oven over medium heat. Add sufficient sesame oil to coat the bottom of the pan. When the oil is beginning to smoke, add the roast to the pan. Brown on all sides. You're developing flavor here! Take the roast out of the pan when it is browned on all sides and place it on a cutting board. Add the onions and other veg. to the pan and brown. Return the roast to the pan and add the marinade. Bring to a moderate boil, cover, and put into the oven.
Have a couple of beers or some wine. That's as far as I've gotten. The roast is in the oven right now. I did taste the marinade and it's spectacular. Pot roast with an Asian twist. This one will be a keeper.
Monday, April 25, 2011
I ran across the sauce by accident before hearing it was the chefs' sauce de rigeur. I popped by a place to pike up a few Banh Mi (Vietnamese sandwiches) and saw a bottle of hot sauce. I figured it'd be good and later foud out about Sriracha. I actually bought the chili-garlic sauce from the same company. I prefer it to Sriracha. It's a bit chunkier, but has that same chili goodness.
Anyway. Hit Eat Bar for Happy Hour. Great wines at half price and great beers at reduced price.
Better get back to work.
Sunday, April 24, 2011
Monday, April 18, 2011
Sunday, April 17, 2011
I left the ticket in my car and headed off to get a baguette to have with the Fu'ul I'd made for breakfast. Yes, still obsessed with that dish. This morning, I was doing the same exact errand (it's been a fu'ulish weekend; I'll be here alllll night folks) and picked up the ticket. Then I looked at it. Really looked at it. The address seemed odd. Then I noticed it was a District of Columbia ticket. Hmm. I didn't think they ticketed in Alexandria! Although I do have Virginia plates, my car is a 2 door Ford, not a 4 door Honda. Naturally, the plates didn't match. Funny thing is that I did take note of the time of the ticket the day before, but missed the rest of it.
I'll give full credit to someone. They picked up a ticket Saturday night in the District. Noticing that my car was parked a little over the line, they put it on my windshield in hopes that I'd pay for their ticket. Well played!
They apparently think I'm stupid though. Is anyone going to mail a ticket for Virginia parking to the District?
Friday, April 15, 2011
Sunday, April 10, 2011
I’ve tried a few new dishes recently and can’t resist sharing a favorite with the world. WETA recently did a series on places that serve breakfast around Washington. One of the most interesting is Aurora Café, whose owners are Eritrean. It happens to be fairly close to my sons’ preschool and so we’ve been able to go there for a few breakfast dates. It won’t be a surprise to learn that the coffee is fantastic. I’ve had a few interesting dishes—kilcha fit fit (kinda like having spicy stuffing for breakfast) and eggs silsi (an Eritrean scramble) are two dishes I’ve had an enjoyed. Keen orders fu’ul every time she goes there and I happily polish off anything that’s left. We went there yesterday morning and ordered our usual. I was a bit disappointed to have no leftover fu'ul.
It’s a mushy bean stew served with a bit of yogurt and bread on the side to sop it up. Hunting around, I’ve found various recipes for ful, an Egyptian dish that appears to be related. I'm sure variations are available all across northern Africa. Fu'ul is a type of small fava bean. I tried an early version using edamame and lentils. Not bad, but not the real thing. Then I discovered an ethnic supermarket nearby that has the real beans--both canned and dry. Jackpot! My second batch rocks. If you can't find canned fava beans (the little ones), try using small white beans.
The other special ingredient is Berbere, a spice blend unique to Ethiopian and Eritrean cuisine. I'm sure anyone from Ethiopia or Eritrea would protest, but garam masala is a reasonable substitute. The addition of paprika appears to be the primary difference. I hunted around a bit and I think this is the closest to what we've had at Aurora. Full credit to Jessica Balsam's blog. Serve with a crusty baguette.
I'm still looking for a silsi recipe.
Ethiopian Ful Medames
- 1/4 cup olive oil + more for garnish
- 4 cloves garlic
- 1 cup minced white onion
- 1 teaspoon berbere (or 3/4 t. garam masala & 1/4 t. paprika)
- 6 cups cooked ful (or two cans)
- salt to taste
- Place a large skillet over medium-high heat. Add the olive oil, and fry the garlic and onion for 2 minutes. Add the berbere and cook for 1 more minute. Add the ful and 1 cup of water and bring to a simmer.
- Remove from the heat, mash the ful, adding water if needed to reach the texture of refried beans. Salt to taste. Return to the heat briefly.
- To serve, divide the mashed beans between four shallow bowls and garnish as you like. Green onions, crumbled cheese (feta), minced jalapeño or tomato, plain yogurt (with a little berbere), and hard boiled egg are all good garnishes. Serve with a baguette.
Berbere Spice Blend
Ingredients:2 teaspoons cumin seed
1 teaspoon cardamom
1/2 teaspoon allspice
1 teaspoon fenugreek seed
1 teaspoon coriander seed
1 teaspoon black peppercorns
20 crumbled dried red peppers
1/2 teaspoon dried ginger
1/2 teaspoon cinnamon
1 teaspoon turmeric
3 tablespoons sweet or hot paprika
1 teaspoon salt
Put all the ingredients up to the salt in a frying pan and heat for 2 minutes, stirring constantly. add the salt and grind the spices in a spice grinder.
Friday, March 11, 2011
This year was one big roll of the dice. Our twin sons have been thriving in a special needs program. Secondo in his second year of Miss Caitlyn’s class and Primo in his first year of Ms. Bridget’s class. Secondo was due to move into Primo’s class.
Child care had been a sore spot for us. We started with a friend of the family who took care of the boys at our home. We made it work for a year and half, but there were always stresses. We had a second sitter who did a good job and the boys enjoyed their time with her daughter, Favie. Still, it wasn’t always easy and cobbling together morning care before they went to school was always a challenge. They also needed more interaction with peers and it clearly was time to talk about preschool.
Unfortunately, April is really too late to make the move. Given that some folks have their preschoolers’ applications to Harvard ready, I should have known this was the case. There was a highly recommended preschool close to us (and my neighborhood pub I shamefully admit). We just missed the cut there. A pair of twins had cancelled the week before we applied, but one of the spots was taken.
We happened upon a program at Creative Playschool. The school is located at a Methodist church a mile from home and very close to the hospital where they were born. It seemed a good fit and works well for our commutes. I am happy to say that they have thrived. It’s a good omen for kindergarten, which is coming up this fall.
Peer interactions have been interesting to watch. P&S are one of three sets of twins in their class—the other two pairs are identical. One pair of girls, the other boys. My kids are on the sweeter side. Perhaps it’s a side benefit of autism. R. and W., on the other hand, are all boy. Two Fridays in a row, I had to sign forms after R or W scratched Primo. One day, Primo had a welt on his face and he said the R. had “licked” him. I suspect that was after getting a good chomp in! I sympathize with the father. He’s a nice guy and I’m sure doing his best. I suspect that school at this age is all about civilizing and socializing kids. Mine need socialization; his need civilization.
Lots of good stuff too. I dropped off the kids one day this week. While I was signing them in, I noticed that Secondo was the recipient of a group hug from the girls. One of the other boys hadn’t quite figured what was going on, but decided to hug Secondo on general principles. Both of them looked confused. There was a new boy in class the next day who was a bit shy and not sure what to do. Primo went up and introduced himself. This from the kid who was freaked out by being in a class 18 month ago.
There will be many hard days to come, but I think I’ll enjoy it for now. The special needs program was this marvelous bubble and we were afraid what would happen once it popped. Well, they’re in a bigger bubble at the moment, but it’s a friendly one. I’ve read enough to know that P&S have a difficult road ahead of them. At least it’s paved for now.
Oh! Did I mention that Secondo completed potty training? He finally got the idea of rewards. I’ll be happy to buy many bags of M&Ms to keep them happy.
Saturday, January 29, 2011
It started innocently enough, as affairs often do. A blog post here. An email there. Then it descended into a full throated affair. But I should begin at the beguin.
I was an avid reader of a Kim O’Donnell, a former writer for the Washington Post. She had one of the earlist food chats, What’s Cooking, and wrote a terrific blog, A Mighty Appetite. She’s done wonderful work for tasty vegetarian cooking and I try to follow Meatless Mondays and have done a couple of Eating Down the Fridge weeks. The Post killed her chat and she eventually relocated her blog to TrueSlant (since purchased by Forbes).
One of her blog posts caught my eye: Superfly Fries. Panisse are akin to French fries made from flour from dried garbanzo beans. I buy mine at Indian groceries where it’s known as Besan. You bring chicken stock up to a simmer, stir in the flour, and cook until it thickens. Then pour out the batter in a pan and refrigerate. Cut into segments like home fries and deep fry. Serve with a bit of mayo.
I then proceeded to buy too much of the flour and didn’t want it to go to waste. Turns out that a 50/50 blend of wheat flour and besan is great in many recipes. I’ve done some homemade pasta and it’s wonderful. Nice and nutty. Also makes great pancakes. This stuff was definitely in the rotation.
The capper came this past week. We’ve started doing the South Beach diet. Or rather, the lovely Keen is doing it full bore and I’m trying to be supportive. So, I make SB compliant meals and limit my consumption of carbs to finishing up after the boys or catching happy hour on my own. Thing is that not having any kind of bread or rice is difficult. I’ve made some nice discoveries. Tofu goes nicely into a beef stew (adds the missing satiation of mashed potatoes and picks up flavor from the sauce). Still, sometimes you want some bread.
Enter the humble garbanzo bean. Or rather, the chick pea. I did say this was an ode to a chick. It’s allowed under the diet for reasons unclear to me. Perhaps it’s the protein content. I don’t know. However, Keen found an amazing recipe for a chickpea flatbread called socca. It’s absurdly easy and sensational. Probably takes about 20 minutes to make. Put a cast iron skillet in the oven and turn it up to 450. Do a basic mix of chickpea flour, water, salt, and pepper. If you like them, add some onions and a bit of rosemary. Add a couple of tablespoons of olive oil into the skillet, swirl, and then pour in the batter. Bake for 15 minutes and then turn on the broiler for a minute or so to finish.
Unbelievable. The stuff is amazing. Here's the relevant links as I have nothing to do with this recipe.
So, I’m in love with a chick, even though it’s a pea. Fortunately, my wife is willing to allow this affair of the stomach.
Monday, January 17, 2011
We dealt with a mouse infestation last year. I think they originally took refuge from all that snow in February. One mouse is cute. Even two. They’re little, quiet creatures. I actually removed one or two gently (you can fling a mouse a goodly distance by its tail). Sadly, they can’t be toiled trained and tend to leave their ever so tiny and cute mouse poo in not so cute places. They started getting bolder as well. Once they started mooning me, it was war.
Off to Home Depot. I have to say that the race to build a better mouse trap has succeeded. It’s like going to the computer aisle at Best Buy and about as confusing. You can get traps that all but put the mouse in a tiny little coffin and play Amazing Grace as it is lowered into the trash can. In the end, I went with four or five claw like contraptions along with a similar number of baited traps.
We’d spotted the mice at a few places, so the claws went there. The mice had gotten into a few spots, so those were natural locations. We used to have a bin full of various sweet things, generally candy or jelly brought back from trips to Costa Rica. I found a few empty wrappers one time and thought who would eat a candy and then leave the wrapper? What happened, of course, was the mice found the candies and would consume them, leaving a wrapper behind. As the mice apparently had a sweet tooth, I used Nutella for bait instead of peanut butter.
The early results were impressive. I think we caught a dozen mice the first week. Well, caught is a euphemism as the claw is not for those who prefer catch & release trapping. I started putting X’s on the most successful traps. Fortunately, we didn’t have enough mice for one of them to make ace. Ten kills, right?
I never saw any mice in the poison-baited traps. They were purported to trap the mouse, but ours were a bit too small. I did see a couple had some serious nibbling, so I suspect they were effective in a quiet way. There are probably some dessicated mouse carcasses back behind our cabinets. So we could finally relax.
Well, until this winter. December was brutally cold for Washington. It’s not as bad as Minnesota, where I went to college, but I also tended to wear warmer clothing there. We started to see some evidence of a renewed infestation. I spotted the first mouse this afternoon. It was nibbling on something it found on the range top (which admittedly needs cleaning). We’re better prepared this time. We bought a lot of storage containers so there’s no easily available food. We just need to keep the kitchen clean at night.
And finally to the title of tonight’s post. The mouse came up from behind the range and I’m pretty sure they use the electrical cord as a ladder. So, I moved one of the claw traps to that spot. A couple of hours later, Keen mentioned that she thought she heard it snap while she was doing her workout. Yup. Mouse #1 down. The trap triggered about five minutes and caught mouse #2. I’m curious as to if there will be another victim by morning. Sorry, mice. We’re not ready for pets.
Update from this morning: Mouse #3 down. We'll see what tomorrow morning brings.