The Naptime Chef

What’s Going on Today: Apple picking at nearby farm, school fundraiser, all-round fall fun.

Naptime Goals: Prepare Maple Syrup Baked Acorn Squash and snack from all the apples we picked! Laundry on the side.

Tonight’s Menu: Chicken Thighs, Acorn Squash, Spinach Salad.

Parenting Lesson of the Day: They can always pick more apples than you can carry.

This weekend I did a little experimenting with my filming. The truth of the matter was that I was incredibly inspired by the fall weather and cooked up a storm all weekend. While doing so it occurred to me that everything I was making should be filmed. Since I usually film once a week to keep things current with my life I was hesitant to explore the idea of filming so much in one fell swoop. My webisodes are meant to chronicle my naptime cooking from week-to-week and I don’t want to start skipping over major parts of each season. But I really didn’t think it was fair to rob you of these recipes. They are that good. So, I’ve compromised and decided to present my weekend film in two parts. (Hey, NBC does it with all of their season finales, so why can’t I?!) Today is Part 1, a film about my favorite way to bake acorn squash. Next week will be Part 2, a film about an entirely different dish.

Greens, Apples, Gorgonzola, Candied Walnuts

What’s Going on Today: Full fall mode! Making Apple Chips by the dozen, first fall walk where we actually collect leaves.

Naptime Goals: Make Eggplant & Prosciutto Lasagna (a fall favorite), bake Peppermint Patty Brownies.

Tonight’s Menu: Lasagana, Green Salad, Brownies.

Parenting Lesson of the Day: You can lead them to the salad bowl, but you can’t make ’em eat it!

I love to cook during naptime and share what I make with you. During my website project I spent some time reviewing older posts, deleting a few recipes I hope you never make, and reminiscing while browsing through others. As I was reading my menus from last winter I noted that I always talk about pairing a lot of my meals with green salads. It’s true, I often serve salads on the side, I love the taste and health factor. Then I realized that never once have I actually given you a recipe for a green salad. Part of the reason for this, I suppose, is that I don’t make my salads during naptime. I toss them together right before dinner. But that doesn’t make them any less relevant to the family meal. So today I’m going to share my approach to salads. Almost everyone I know serves a salad once in a while, and here is how I do it.

This summer I was thrilled to receive a gorgeous hand painted kitchen tile from the wonderfully talented Renee of Kudos Kitchen. I love connecting with other bloggers, there is such a wealth of talent in the blogosphere! Renee perfectly captured my Naptime Chef logo on a heatproof, dent proof kitchen tile that is now proudly displayed on our main kitchen counter. I’ve had several dinner guests comment on it’s cleverness and whimsy, and, of course, it’s practicality. Kitchen tiles always come in handy, and now I have one that is personalized!

If you are ever looking for a playful gift for friends or family I highly recommend working with Renee. Provide her with a logo or family picture and she will capture it beautifully on your own tile, giving you a piece of kitchen artwork to enjoy forever. To get in touch with Renee, and to see more cool kitchen gifts, pop on over here to this fun new website Kitchen Play.  It is loaded with culinary gifts that will please just about every cook on your list. Thanks Renee!

What’s Going on Today: Morning trip to garden center for first pumpkins of the season! Daughter off to school for a few hours.

Naptime Goals: Make Cranberry Muffins with Pecan Streusel Topping for afternoon snack and breakfast tomorrow!

Tonight’s Dinner: Roast Chicken from last night, stripped off the bird and tossed with pasta.

Parenting Lesson of the Day: How quickly they adjust to new situations!

I am beyond thrilled with how quickly my daughter has adjusted to preschool. Knowing that she is happy makes me happy, and I can live with that. My parent’s always told me “you’re only as happy as your unhappiest child” and I understand what they mean. If my daughter came home in tears everyday I would be a wreck! But, she’s been coming home full of smiles and craft projects, evidence of time enjoyed in the company of her teachers and classmates.

What’s Going on Today: Preparing for a fun cocktail cruise on the boat with Phoebe from Big Girls, Small Kitchen!

Naptime Goals: Make Guacamole, prepare Pear & Gorgonzola Crostini, chill wine.

Tonight’s Snack Menu: Ina’s Guacamole, Pear & Gorgonzola Crostini, Shrimp Lollipops from Phoebe!

Parenting Lesson of the Day: Tell them that Dora always wears a life jacket and they will, too.

One of my favorite parts of our August Vineyard vacation was the chance to catch up with old friends. As luck would have it, my pal Phoebe, one half of Big Girls, Small Kitchen (we missed you Cara!), spends her summers on the Vineyard, too. Since we like to make a point of catching up now and then, when I was there we planned for a mid-week cocktail cruise.

What’s Going on Today: Preschool orientation. Pay attention!
Naptime Goals: Prepare Eggplant Parmigiana, put significant school dates in my calendar.
Tonight’s Menu: Eggplant Parm, Green salad, dessert from cookbook recipe testing (!)
Parenting Lesson of the Day: Even if you don’t think they’ll ever learn their manners, trust me, they will.

Today I attended parent’s preschool orientation. Two hours of my morning was dedicated to listening to field trip policies, noting significant holidays and understanding snow day procedures. This was a meeting for parents only so my daughter stayed home with a sitter. We both agreed that was a good arrangement, it would have taken a hundred lollipops to get her to sit still for just one hour, let alone two! Tomorrow we go to her school for an hour to meet her classmates. Then, next week, I drop her off on her own. For Three. Whole. Hours. (Sniff!)

While she’s at school I’ll be in the kitchen. Like naptime, her school time is my downtime. I’ll have plenty of time to cook, photograph and write about tons of interesting recipes and food. I’ll treat myself to our old favorites, and I also look forward to experimenting with new, interesting methods and ingredients. This way, after she takes her post-school nap (more downtime for me!), dinner will be all ready in the fridge and we can be together for the rest of the day.

Since there is enough change taking place this week, today I am returning to an old favorite. My very first post was about Eggplant Parmigiana (check out the awful photograph!) It is one of my most favorite warm fall casseroles and this week is the perfect occasion for bubbly, cheesy comfort food. Here you’ll see that I prepare it while she’s napping (and in the future could do it while she’s at school), and then leave it in the fridge until it’s ready to bake. I’ve updated my old recipe, using new techniques for preparing the eggplant, eliminating the use of breadcrumbs, and using only fresh mozzarella for the best possible taste and texture. As you’ll see, the casserole comes together beautifully during the day and is perfect to have at the ready for dinner. As we get into the school rhythm I’m sure this is something we’ll be having again and again this fall. I am looking forward to it.