Waxing Nostalgic for Mexico: Quesadillas Fritas Con Ensaladita de Col & Agua de Pepino

Quesadillas Fritas con Ensaladita de Col;
Fried Quesadillas with Cabbage Salad

Some meals bring home the sunshine.  They make me smile, they make me lounge, they make me want to run in the clover barefooted like a little girl.  Some meals make me think of home - when home was mom and dad and sister, half-Spanish, half-English (NOT Spanglish), Texas sunshine, and the smell of lime, cilantro and onions.  In some ways, that still is home - in other ways, it isn't because now I'm the mom.  And it's my sons wreaking havoc and smelling the smells of Mexico that will, one day, bring nostalgia to them.

I made a trip back to Mexico in early April to see my ailing grandmother.  I didn't have much time - just a few days - but I took a moment to smell my grandfather's roses, his lime tree, to walk the market of Queretaro and eat some carnitas tacos at a stand on the street.  I am lucky that here in Denver we live very close to one of the major epicenters of Mexican culture in Colorado: Federal Ave.  There are enough panaderias (menudo on the weekends!), paleterias (they also sell esquites and corn on a stick!), and taco stands (as well as any other variation of Mexican street food) to keep my never-ending-nostalgia for Mexico at a reasonable level.  My son is growing up eating Mexican street food far more often than I ever did.  I can get fresh tortillas, queso Oaxaca (my favorite cheese growing up that my mother and aunts used to freeze and smuggle into the US in their suitcases), and all the Mexican cuts of meat that I need for a good taquiza (taco-grill-out).  Not to mention fresh Nopales.

In that spirit, I want to share a meal I made recently that takes me back to Mexico, to my childhood, but also contains a new Mexican food discovery - one that belongs to my kitchen now - not  my mom's - one that has become Roman's go-to Spring drink, and an indispensable part of my own repertoire of Mexican comfort foods.

the meal

 

*  *  *

There is this one little taco place called Tacos Junior (it's a chain) near us that we go to almost every Tuesday night after Roman's soccer practice.  He always orders the Tacos de Carne Asada, a cheese quesadilla and rice.  Matt gets a Huarache with Carnitas.  And, besides the ever-rotating list of foods, I always get a fresh "Agua" de sabor - a fruit drink made by blending water, sugar and fresh fruit.

They make them fresh for you per-order and $4 will get you a giant Big-Gulp sized cup of whatever fruity-deliciousness you choose.  I've mentioned these before when I posted a recipe for Agua de Limon a few years back (did mention this Lime shorage is killing me?!).  I almost always get Lime or Watermelon.  Matt always gets Horchata.  But recently I went rogue and tried a new flavor I'd never heard of before but which, on hindsight, is painfully obvious.  Roman's favorite vegetable.  Agua de Pepino - Cucumber water. 

What a waste my life has been!  And no, non-hispanic-American-friends, I don't mean that trendy concoction pushed by the likes of Martha Stewart where you infuse plain water in a fancy dispenser by placing daintily cut cucumber slices and ice into it.  I mean taking a whole damn cucumber and blending it up with water and sugar and lime or lemon juice.  I mean DRINKING a cucumber.  It's freaking incredible.  DO IT.  Spring in a glass, I tell you.  It was the only thing I made for Roman's party last weekend that actually ran out.  People were mesmerized.  Hell, so was I . :)

Agua de Pepino

Makes 2 liters

Ingredients

Large pitcher
1 1/2 -2 cucumbers, washed & very roughly chopped (you can peel them if you want, but I don't)
2 limes or lemons (preferably limes)
1 cup sugar (or to taste)
~2 liters water
Optional variation: fresh mint

Method

1. In a blender with 1 liter water and the cucumbers (and mint if you want it), liquefy until completely....well, liquified. :)  The mix will be somewhat pulpy (which I really like), but should not have "chunks" in it.

2. Meanwhile, combine the other liter of water and the sugar in the pitcher and mix until completely dissolved.  Do not be tempted to add the sugar after the cucumbers or the lime juice - my mother assures me the sugar will not dissolve as the water will already be saturated.

3. Add the lime / lemon juice and mix.

4. Add the cucumber mix to the pitcher (you can pass it through a strainer as you go, if you prefer, but I never do) and mix well.

Serve with ice on a sunny day.

NB: I keep a wooden mixing spoon in my pitcher at all times as the pulp will separate from the water after just sitting for 2 minutes.  You need to mix it each time before serving.  Keep refrigerated and it will last 2-3 days.

 *  *  *

The other half of the meal I want to share is a dish my mother used to make for us.  Fried quesadillas with ground beef, served with a simple lime & cabbage slaw.  You can change the filling for these as you wish, but some typical versions are: chorizo and potatoes, sauteed mushrooms or picadillo.  I took some liberties with my spicing for the ground beef  filling (for example, I like cumin - and coriander - a lot, and my mom hates it), though, technically speaking otherwise, this is my mom's recipe.  The only thing I will say is non-negotiable is the insane, almost-excessive amount of lime and black pepper that goes into the slaw.  I promise you it does not disappoint, especially when eaten with such a rich, fried food.  You can add diced, cooked potatoes to the filling as well.

Quesadillas Fritas & Ensaladita de Col

Serves ~4; Makes 20 Quesadillas

Ingredients

Quesadillas
Canola or Corn oil (for frying)
20 Corn tortillas
1/2 lb queso oaxaca or shredded mozzarella

1/2 lb ground beef or pork
splash of red wine vinegar
1 tsp dried Mexican oregano
1/4 tsp cumin
1/2 tsp black pepper
dash or two of garlic powder
dash of cinnamon (optional)
1 tsp coriander, crushed (optional)
1/2 small onion (white or yellow) chopped
1-2 cloves garlic, minced
1/2 - 1 serrano pepper, chopped (or to taste)
salt to taste


Lime-Pepper Cabbage Slaw
1/2 - 3/4 head of cabbage, sliced thinly into long, fine strings
3-4 limes, juiced
1-2 tbsp freshly ground black pepper
salt to taste

Method:

1.  Assemble the cabbage salad and set aside at room temp: Slice cabbage finely into long little strings (not squares or it will be very hard to handle) and place into a serving bowl.  Dress with lime juice and lots and lots of pepper.  The quantity given above is an approximation.  Basically: just a lot of pepper.  Add salt to taste and toss.


2. For the quesadillas: With 1 tbsp oil sautee onions, garlic, pepper.  Add red wine vinegar and deglaze pan.  Add ground beef and all spices and cook-through. Set aside.

3. Heat your oil (about 1-inch high) in a frying pan over medium-high heat (not high eat or the quesadillas will burn).  Meanwhile, microwave the tortillas (wrapped in a paper towel) in batches as you make the quesadillas (about 5 at a time, or however many you think will fit in your frying pan as a batch), for 30-45 seconds, to soften them.  Throw a crumb of cheese or tortilla into the oil and when you see it frying you'll know the oil is ready.

4. You need to work quickly here or your oil will start to burn: Take the first batch of tortillas and, laying them out flat, add some cheese (about 1-2 tbsp worth) plus about 1-2 tbsp of the meat mixture to one half of each tortilla.  When you've assembled them, gently fold the tortilla over and immediately place into the oil.  Be very gentle or the tortilla will break and/or the fillings will fall out of the quesadilla into the oil causing a frenzy of flying hot oil.  Not good.

5.  The oil should be bubbling vigorously around each quesadilla.  (If it isn't, the oil is too cold and you should turn up the heat or your quesadillas will be oil-logged-nastiness.)  Use a spatula to gently press the quesadillas down.  Cook about 1-2 minutes on each side or until golden brown, turning carefully so filling does not spill out.  Remove crispy quesadillas to a paper-towel lined plate and start over by heating the next batch of tortillas in the microwave.


Serve the quesadillas warm or at room temp with a side of cabbage slaw.  I like to also serve with a basic homemade salsa, avocado slices, and extra limes.  I also stuff the quesadillas with the slaw.  Oh, and don't forget the glass of Agua de Pepino.

NB: Do not place quesadillas in an oven to keep warm or they will get tough!  I learned this the hard way! 

¡Buen Provecho!

This post is brought to you by the cheesy throw-back online Spanish-music radio station Matt found and I am addicted to: Rey de Corazones.  And also the hilarious Spanish song from my childhood by Miguel Bose I heard on Rey de Corazones a few weeks back; it's like a hispanic power-ballad about a bandit lover: Amante Bandido.

Euclid Hall: Pigs' Heads and Baby Godzilla

Pigs' Heads at the Bar

The past few weeks have been a little rough.

Two weeks ago Matt got into a "fender bender," as he taught Roman to call it, with a telephone pole when his car slid out of control on the snow and ice.  They were headed to A-basin to go skiing in a big storm and had decided to turn around when it happened.  Nobody was hurt, except the car, thank God, but the absence of Matt's car and the lack of straight-forwardness regarding when it will be ready has created some crazy mornings with me driving both him and Roman into downtown Denver and then some exhausting afternoons picking them up.  On the one hand, Roman and I listened to the entirety of Gary Paulsen's Hatchet, a favorite of mine from Mrs. Moses' 4th grade class (and perhaps one of the many reasons I viciously hate mosquitoes).  On the other hand, we are all also sick (wonderful mid-winter colds and coughs for the lot of us!) and exhausted and ready to have life back to normal.  All of this occurred just when we'd started to settle into the house and had begun to turn a corner with Alexander's horrible reflux and lack of sleeping at night, so I was literally at the end of my tether on Friday when I spent more than 4 hours in the car.

As if a direct answer to my unspoken-but-probably-telepathically-communicated-prayers, Matt's coworker and his girlfriend randomly offered to babysit the boys so we could get out.  It was nothing short of a miracle.  I went from facing a mediocre dinner while holding a crying baby and yelling at Roman to sit down, to a gourmet meal at an amazing restaurant in LoDo (lower downtown Denver) which I have not been able to stop thinking or talking about.  And what's odd is that the food was not perfect.  There were things I didn't enjoy about the meal much at all, in fact.  It was more that this is the first restaurant I've been to in Denver that I felt took real risks, and was successful with them.

So, our dinner at Euclid Hall.

I don't usually review restaurants but this one is worth the effort.  I truly loved it - which is more than I can say for almost any of the restaurants I've tried in Denver.  I'm not sure how to describe it; maybe modern American nose-to-tail eating with a twist?  First of all, we sat at the bar directly in front of the open kitchen (which is always my favorite place to sit) and right next to us on the elevated section of the bar where the chefs placed all the outgoing dishes were 3 partially cooked whole pigs' heads on plates.  That might bother some people, but it's literally what drew me in.  We found out that they were actually on sale to take home and cook for $60, something we'd like to do one of these days.  But I digress.

Our server was great, knowledgeable, thoughtful, timely.  He was interested in our experience and even had them split and serve our dessert on two plates without us asking.  The vibe was cool - it is a huge bar, actually - and their kitchen, I'm here to tell you, is nothing short of a perfectly orchestrated dance.  Their chef, Jorel Pierce, commanded and inspected and delegated quietly but firmly.  There was no chaos, no yelling, and if there was swearing - I mean, come on, there had to be swearing - it was done quietly enough that we couldn't hear.  The three guys in the kitchen with him worked quickly, efficiently and with skill.  I watched carefully at what they were doing and didn't order until I'd seen several different dishes come by me.  We almost got the chicken and waffles, but after we saw the composite-rectangular-chicken-y thing they serve there come by, we decided against it.  (Sorry guys, sometimes you've just got to leave a classic alone.)  We lingered, having our drinks, and enjoyed the show before us.

When, at last, we were ready, here is what we ordered.  First off, I recommend our approach: We decided to get several dishes - the menu does offer entrees but reads more like an American tapas menu - and just shared.  We skipped out on the homemade sausages and pickles (a great shame as they look fantastic), and the enticing roasted bone marrow (that was a tough call because it seriously looked perfect), and, to be honest, there were at least 10 other things besides that I would have happily tried.  But all that just gives me another reason to come back.

*  *  *

A Damn Good Meal at Euclid Hall

January 2014

First Course: Pig Ear Pad Thai; tamarind chili sauce, scallion, peanut, egg, sprouts, mint, cilantro

Pigs' Ear Pad Thai

This dish was literally incredible.  Pigs' ears are the hot thing right now so maybe ordering it was a bit trite (we've literally had them three times in the last two months and had never had them before that), but for once I don't mind being foody-mainstream.  This version by far surpassed anything else we'd ever tried.  Deep fried strips of pig ear that were just soft enough to be meaty but crispy enough for crunch, covered in a seriously spicy tamarind sauce and sauteed with peanuts and egg.  The garnishes were standard and perfect; the lime juice almost made the dish.  The serving size was more than enough for two people (though we greedily finished it and it took a lot of effort to agree to let Matt have the last bite) and rather reasonable at just $8.00.



Second Course: Manila Clams with Merguez Caldo Verde; braised kale, fried garlic, grape tomato, olive oil crostini, smoked malt and rye brodo
 This dish gets bonus points for creativity.  A riff on a Portuguese-style soup with the kale, sausage and seafood, it was good, but not great.  The presentation blew me - and everyone else who walked by - away.  I had a girl come up and ask if she could join us so she could eat what we were ordering.  It's odd that nobody else bothered to order the dish, but part of me wondered if maybe it had to do with them having tried it before.  The merguez sausage - a Moroccan-style lamb ditty - completely overpowered the clams and didn't marry well with the other components.  The broth lacked salt and was, well, almost too unique, too strange, being something like a "beer" broth with notes of sour and not-enough-savory, and yet, somehow...I liked it.  I added a lot of salt.  I would order it again just for the half baguette to dip in the soup when you're done.

Side 1: Brussel Sprout Casserole; garlic cheddar fondue, lemon, French fried onions
I am a self-professed Brussel Sprout fiend.  I almost always order them when I see them on a menu, and the winter is a perfect time to do so.  In this case, I enjoyed the combination of flavors, but after two bites felt that the cheddar fondue was just too rich.  It overtook the sprouts which are really the star of the show.  That said, it was a great combination of meaty, gooey and crunchy and a nice little dish to share with someone else.

Side 2: Wild Mushroom Poutine; porcini gravy, hand-cut fries, cheddar curds
One of the main reasons I wanted to try Euclid Hall was their Poutines.  I first tried this Canadian dish back in college during a very drunken trip with my roommates to go clubbing in a not-so-unique bordertown laden with bad casinos which we were all too young to enter.  It is a fantastic and almost-wrongly-decadent idea: to smother french fries in cheese and gravy.  It lured me in then just as it did last week.  I had seen that Euclid hall often offered a Duck Poutine, but that wasn't on the menu when we visited, so naturally I went for the mushroom offering.  The porcini gravy was definitely what I would call a super-umami food.  Delicious but almost too rich by the end of the somewhat-generously-portioned dish.  It all went well together and I enjoyed the cheese curds.  And maybe it's just the carnivore in me talking but I thought it was lacking meat of some sort. 

L to R: Brussel Sprout Casserole, Porcini Poutine and Clam & Merguez Soup

Dessert: Sourdough Waffle Ice Cream Sandwich; salted butterscotch ice cream, praline
Matt and I were so full - borderline food-coma-full - that we almost didn't order dessert.  But I'm glad we went for this.  One portion is the perfect size to share, and while I'm not a huge fan of sourdough, all the sour and salty notes worked well in this dessert.  I'd recommend it as a nice way to end the meal.

Drinks:
Matt: Boulevard Tank 7 Farmhouse Ale: not much to say on the beer front except that Matt ordered two of these and was quite enamored.  Even I liked it and I'm not what you'd call a beer person.  Unique.

Me: Baby Godzilla!: This cocktail had me at hello.  I would wager that I'd order most things called "Baby Godzilla" just because it's such a fantastic name, but the fact that this concoction consisted mainly of gin and grapefruit reeled me in.  What a wonderfully perfect winter drink!  I am a gin-maniac, and have been eating the winter's ripest red grapefruits obsessively for the past few weeks, so this hit home.   There was sweetness, bitterness, and even some substance with the thickness that the grapefruit juice lends.  Give it a try.  Yes, it's pink.  But Baby Godzilla is anything but wussy.

*  *  *

In a city where the culinary scene is still slowly - sometimes too slowly, I think - clawing its way up the ladder to a status near some of the other big food cities in the US, it's hard to find a place that is less-flash and more-flavor.  Ironically, I'd been to one of Euclid Hall's sister restaurants - Rioja - about a year before and had the opposite experience: pretty, fancy, overpriced food that wasn't all that great.  Rioja is much-lauded while Euclid Hall seems to be the grungier, less ostentatious step-child content to sit in a dark corner and do his own thing.  But it is decidedly more unique, daring and, therefore, surprising.  And, despite not wanting to be - it's also refined.  Pigs' Heads, Baby Godzilla, and all.

Amicable Alimentations: Garden-fresh Sauteed Broccoli Rabe

The Rabe: Highly Bolted.

Amicable Alimentations: A series of posts with no predictable order or timing dedicated to a delicious food and the friend who most reminds me of it or inspired me to love it.  Here's the link to post number one, number two, number three, and this, of course, is post number four in the series.

*  *  *

We are getting ready to head NE for Matt's brother's wedding, and so I find myself nostalgic for many things I associate with Matt's family and New England summers: verdent forests, running on Dunkin' for a week straight, family time on the boat, early nights slurping oysters and clams at the local raw bar, and late-night drives on the causeway.  I've been a part of Matt's life in Connecticut for the better part of 10 years now, and I have a lot of fondness for his hometown and his family's traditions.

One of the first times I met Matt's family, we ate what I didn't realize was a staple of their diet: sauteed broccoli rabe.  A self-professed lover of broccoli, I was dumbfounded that I'd never even heard of it.  (Italian thing, for the record.)  Anyway, they told a story about some lady who used to say "I never liked broccoli rabe until I met the Ciardiellos."   Well, that lady is me now.  And this post is dedicated to Matt's family for having introduced me to what is now one of my favorite veggies.  (Which, also for the record, is a lot to say.)

The years in London were like a metaphorical culinary desert, for many reasons.  I never saw much in terms of unique or local "greens" in the grocery stores, despite, ironically, the English countryside being covered in fields of broccoli rabe, its yellow flowers in bloom, harvested for rapeseed oil only.  There is no culture of eating greens in the UK - not like in Italy and Greece.  Anyway, I was very pleased when we moved to Portland and discovered that every local grocery store carried broccoli rabe.  In withdrawal, we feasted for months, and, temporarily, the beast was sated.   Now, in Colorado, we're back to the famine: no broccoli rabe to be found!  I saw it once at King Soopers for a few days and then it was gone, never to be seen again.

lovely, bitter, and leafy

When spring hit, I resolved to grow my own, knowing nothing about how or when to do so.  The only picture I had in my head was that of a little garden in South England where Matt's great uncle had grown his own as well.  I figured if he could do it so could I.  One purchase of heirloom broccoli rabe seeds later, I was on my way.  These are the results.  a few precious stalks (and admittedly I waited too long to cut a few and they bolted and got a little woody, but I ate them anyway :)) sauteed in olive oil with fresh garlic and crushed red pepper.   Pretty close to a perfect summer lunch, in my book.

I was proud of the small but beautiful little crop I reaped.  And I'll be trying my hand at growing some more in the next few weeks as the climate here in Denver starts to cool.

*  *  *

Sauteed Broccoli Rabe with Garlic

Serves 4, as a side-dish

 

Broccoli Rabe is a bitter green that grows best in cooler temps and partial shade.  It's not the best crop for hot Denver summers but might be good for Denver Springs and early Falls. :)

Ingredients
1 lb broccoli rabe, washed
2-3 cloves garlic, lightly crushed or sliced
crushed red pepper (pepperoncino)
olive oil
salt & pepper

Method

1. Bring salted water to boil.  Add the broccoli rabe and cook for about 5 minutes (this step tones down the extreme natural bitterness), until tender and bright green.  Drain and shock in an ice bath or by pouring cold water over the colander until the broccoli is cooled and has stopped cooking.

2. In a sautee pan, add 2-3 tablespoons of olive oil and heat on medium high.  Add the garlic and crushed red pepper (to taste and optional).  Swirl the oil around so it gets flavored by the garlic and pepper flakes.  Do not allow the garlic to burn.   

3. Add the broccoli rabe to the hot pan and toss to coat in the olive oil, adding more oil if necessary.  Sautee for a few minutes, then salt and pepper.

Serve with a wedge of lemon.  Can be eaten hot or at room temperature.

Colorado Beauties: Summer Peach Pie with Vanilla & Cardamom

Summer Peach Pie - Oh my.

I started to write this post almost exactly a year ago.  A colleague of Matt's from London happens to own a house in the amazingly beautiful mountains of Western Colorado - in  Telluride to be exact - and he invited us for a weekend trip at the last minute.  Despite the long drive (6-7 hours), and the fact that we hadn't even finished unpacking our house completely, we couldn't pass up the opportunity to see friends again and to also explore the other side of this beautiful Rocky Mountain state we had just moved to a month before.

I racked my brain for what I could bring with us as a gift to the hosts.  My eyes and hands had been wandering to the piles of Colorado peaches available at this time of year in the grocery stores, and so when I found a recipe for summer peach pie out of Bon Appetit - something I'd never tried - I was sold on the idea.  Luckily, I happened to also know that these particular friends of ours are as big of fans of dessert and pies as we are.  The recipe I found included cardamom which I felt was a nice shout-out to the Middle Eastern experiences we had all shared while Matt and co. worked at a Bahrain-based bank in London.  Perfect.

* * *

View for the weekend.

The drive through Colorado was a sort of unexpected initiation into life in "the west": plains, mountains, forests, rivers and streams.  We saw much of the best of what Colorado has to offer in terms of scenery and ambiance, and felt ourselves thinking - hoping - that maybe, just maybe, this really could be our forever home.  Not just out of convenience and circumstance, but because we could see ourselves truly falling in love with it.

We wound our way up mountain roads, following the slightly-less-than-precise directions ("take a left at the third cattle crossing and then drive for a mile until you see the small wind turbine...") and getting lost in beautiful, verdent and whispery Aspen groves.  We passed an abandoned ranch where John Wayne's True Grit was filmed back in the day, listening to John Denver and snapping pictures of all the seemingly untouched, natural beauty.

The peach pie was a hit; and it turns out our friend is particularly fond of both peach pie and cardamom (which was quite a good thing, the latter being, admittedly, quite an acquired taste for Americans). 

Here's the recipe.  Take advantage of those August peaches.  They are a fleeting pleasure, but the sweetness does stay with you the rest of the year - much like that trip last summer has stayed with us.

*  *  *

Summer Peach Pie with Vanilla & Cardamom

From Bon Appetit; found at Epicurious.com
Serves 6-8

Colorado Peaches

Ingredients 

2/3 cup plus 2 teaspoons sugar
1/2 vanilla bean, cut crosswise into 1/2-inch pieces
3 tablespoons unbleached all purpose flour
1/3-1/2 teaspoon ground cardamom
3 3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
2 Best-Ever Pie Crust dough disks
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Whipping cream (for glaze)
Vanilla ice cream (optional; to serve with it)

Method

Position rack in bottom third of oven and preheat to 400°F. 

Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.

Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Roll out second pie crust disk on lightly floured surface to 12-inch round. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.

Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.

Serve pie warm or at room temperature with vanilla ice cream.

Keep Your Eye on Little Jupiter: Roman is 4!

Birthday boy riding his new bike

Before I can remember remembering,  and definitely before I was four, I knew I had a special necklace I daily wore and that my parents gave me.  It had a charm with what looked like a number four on it, paired with a gold medallion of the Virgin Mary, Jesus and the Holy Spirit which I'd been given for my baptism.  This all seemed very normal.  It likewise seemed very normal to me when my mom told me the "4" was an Egyptian symbol for "eternal love."  It also made perfect sense that this bit of wisdom was one she had gotten from none other than the cover of an album in the 70's by Earth, Wind & Fire.  :)

My four.

It's funny what's passed down from one generation to another.  I thought of that four a lot last week, when Roman turned four, and we held a bouncy house party for him in our front yard.  I thought about how that metaphorical "eternal love" had also been passed down to him, but that, unlike my mother - blessed with two obedient daughters - there was no way I'd trust my little warrior to wear a gold necklace, and probably wouldn't for years to come.  But that despite that, I metaphorically gave him my "eternal love" daily, and in greater amounts, perhaps, on the day of his birth, that day being filled with so many memories and so much meaning for me and him.

In the end, symbols have the meaning we wish them to.  It took me little more than a few minutes to do some research and find that my beloved four is actually the symbol for the planet Jupiter, in some ways far more fitting for Roman than me because Jupiter was the head of the Roman pantheon, the Italic equivalent to Zeus.  Jupiter symbolizes optimisim, the higher mind, generosity, goodness and opportunity.  His was the thunderbolt and he was held to be the greatest, the strongest, the leader.  I can't help but feel that's apt in some likely-highly-exaggerated, perhaps maternally-convoluted way. :)  Roman and his Buzz Lightyear party, in which he was the head space ranger, wings, lightning bolts, laser gun and all, is indeed a little Jupiter - commanding our attention, our admiration, and our love in new ways every year.  Roman bravely suffering his first cast being put on a broken arm.  Roman asking questions at the art museum about Mummies and why we die.  Roman asking me if I'm a dark heart or a true heart when I don't want to share my dessert.  Roman knocking things over and leaving trails of crumbs, no matter how mindful he tries to be.  Roman being his wonderful self: thoughtful, silly, boisterous and perfect.

And so, to close, in the funk-filled words of Earth, Wind & Fire: 

"Keep your eye on Jupiter, such beauty in the sky,

 We will wait for your return, in the by & by

Keep your eye on Jupiter, memories we shall fulfill

just to view a brighter day, and do a righteous will."

*  *  *

Here are a couple of lists to remind me of what Roman is and has been like over the past year, his first spent in Colorado, and some pictures from his wonderful, friend-filled birthday party - a chance not only to celebrate Roman being in our lives, but also to celebrate the small but budding support network of friends we have started here in Denver.

*  *  *

Top 5 Songs Roman Loves to Sing / Listen to

a little more angsty, and a little more selective

Sing us a song - you're the piano man.

 1. Lookin' Out My Back Door - Credence Clearwater Revival
There was a six-week period when we went skiing every weekend, mostly at A-basin this year.  I became obsessed with listening to my Credence Clearwater Revial Greatest Hits CD during the multiple-hour drives.  Let's just say that thanks to that and maybe thanks to us watching The Big Lebowski and absurd amount in his youth, Roman has become a fan. Especially of the line "Do-do-do-lookin' out my back dooooooaaa'!" which he belts out while slapping the back of his seat, kinda like I do :)

2. Little Talks - Of Monsters and Men
This became a favorite on our cross-country drive last June from Maine to Colorado.  It's kind of a dark, broody song with a slightly haunting quality to it (for the love, don't watch the freaky video), but for whatever reason Roman calls it "his song" and gets mad if I don't put it on when requested.  He also loves to yell out "hey!"

3. Pack Up - Eliza Doolittle
When my niece Sara Eli came to stay with us during our first month living in Denver, Roman and her developed a hilarious duet singing to this song.  Sara was Eliza and Roman was, clearly, the old black man that sings the chorus to this remade, British World War I song. :)  Hilarious.

4. Home - Philip Philipps
Again, not the first song I would have thought a three year old would like, but there's something about the melody that holds Roman's attention.  He loves to sing and hum to it.

5. Ta-ra-ta-ta - Mina
This is not the song Roman sings most often, but I have to say, it's the one he's absolutely the most passionate about.  I became a fan of this song after Matt and I watched a funny Italian movie called "Dillo Con Parole Mie" in which the protagonists do an impromptu lip sync of this quirky 60's era Italian song at the end of the movie while riding a bus in the Greek Islands.  Mina's music, if you're not familiar with it, is a bit dramatic and lots of fun, in the best of ways.  Roman knows all the words - in a slurry, phonetically pronounced Italian - and also works a MEAN shimmy while he sings them.

*  *  *

Top 5 Random, Funny & Touching Things Roman Said

over the past year

Funny guy.

1. Every day after school Roman has to wash his hands.  Sometimes he tries to trick me by just quickly rinsing them without scrubbing with soap, so I always ask him to let me smell his hands when he's done to prove that he actually used soap to wash them.  The other day he cam up and said: "Mommy, smell my hands.  I used water and sunlight."  They still smelled like bananas but I couldn't help but smile. (May 2013)

2. Roman was looking particularly thoughtful one day in the car after one of our many conversations about mummies, death and Egypt (where you go when you die, according to him).  He suddenly announced, "Check one: don't get old and be dead.  Check two: don't crash into things so you'll be dead." (Jan 2013)

3. In reference to the human anatomical feature we call intestines: "Mommy at the bottom of your stomach it looks like you have macaroni but you don't." (Jan 2013)

4. "Hello, this is Roman Ciardiello.  Please leave a message and I'll get back to you as soon as I can.  Thanks." :) (July 2012)
 
5. Bright and early on the morning of his 4th birthday, he woke me up and said:
"Mommy, look how big I am! Look how big my eyes are!
(Stretches eyes)
Look how big my nose is!
(Flares nostrils)
Look how big my muscles are!
(Does the Popeye)
I can even hop on one foot!"

And then he hopped all around, halfway and very proudly, for quite a while. :)

Honorary Mention: When Roman broke his arm in October at his cousin Ava's house after falling off his daddy's back (while riding him like a horse), we all spent a nervous and worrying couple of hours in the Children's hospital emergency room.  I couldn't tell if he was scared or just in pain; he was just very quiet and stoic while he watched cartoons.  When we got out, and only after being given quite a lot of pain medication, he looked at me as we walked to the car and said, "Mommy, I thought I was going to die."  Little people, big world.

*  *  *

Top 5 Things Roman Loves These Days

strange and varied, like his mom

Foo Dogs with Daddy; Chinese New Year

1. Ancient Things and Egyptian Mummies
When we started frequenting our new local library last year, Roman and I gathered a motley assortment of books.  I wasn't sure what he'd be most interested - not having taken him to the library for years (please don't judge me: there are no libraries in Abu Dhabi (yep.), and the two times I went in Portland he almost got us kicked out he was so loud and boisterous at story time).  One of the books was this Eye Witness book on Mummies.  What ensued was an endless series of renewals and a full-fledged obsession.  At the beginning of the school year, I was informed by one of his teachers that Roman had given an impromptu lecture on Mummies, the Sphynx and hieroglyphics for his pre-school class (choice quote: "Can everyone say 'the Great Sphynx?'").  Our membership to the Museum of Nature & Science has paid for itself about five times over.  And a very nerdy party of me absolutely loves that he knows who Anubis is.

2. Steak.
What a little man Roman has turned out to be.  He loves steak and requests it regularly.  That and pork chops.  When I asked him this year what he wanted his special birthday dinner to be he said, unequivocally, "Steak, corn (on the cob) and cherry limeades (from Sonic)."  That's what we had - along with the prerequisite chocolate cake with strawberries (his favorite), and Bluebell Ice Cream. 

3. Guns & Shooters
"Shooters," as they are euphemized at Roman's school, are the dreaded but inevitable obsession of most toddler-aged boys I know.  Even if I never gave him a toy gun, he would use his finger, or a branch, or a piece of broccoli.  He loves playing good-guy-bad-guy (again, something he was never taught) and loves putting on his holster, cantine and cowboy gun his Grand gave him.  He also admires his daddy's love of skeet and bird shooting.

4. Bedtime Stories & Night-lights
We have an array of different night lights in Roman's room, from the snoopy one to the regular one, to the Christmas lights in his "secret hiding place" (the crawl space in his room).  My mom even got him a cool turtle that displays stars and moons on the cieling and plays nature music.  There's nothing Roman loves more (and nothing that works as a better threat or bribery) than his beloved bedtime stories.  Matt is more fun than me because he likes to hide under the blankets and read stories with a flashlight.  But I get the prize for good voices and accents.  He especially loves the Olivia stories (I agree) and we recently found a great version of Jack & the Beanstalk which he really likes.

5. His Soccer Class.
We signed Roman up for pee-wee soccer a month ago or so.  His first class was a struggle for his two type-A parents, watching him be the only kid who completely disregarded the coach's orders and basically ran around picking up random soccer balls at will.  Matt had to step in several times.  Eventually, Matt set up a mini, nightly, post-dinner training camp in our basement.  He memorized all the games and drills Roman was supposed to know and basically drilled him in them daily (all the while having a great time, might I add) so that now Roman is the best, most well-behaved kid in his whole class (well, besides the goody-goody girls, which, everyone knows, will always be better behaved than the boys!).  Every day after dinner Roman says, "daddy can we go play soccer now?"  I love that.

Honorary Mention: Breaking my back - by stepping on every crack, that is. :)

 *  *  *

Top 5 Random Cool Things About Roman

Roman soldier, or Jupiter in disguise?

1. He's a Classicist at heart, too.
At some point in the fall of 2012, I discovered I still had my National Geographic CD on Pompeii that I used as a teacher in NY for my Pompeii unit.  I immediately wanted to put it on for Roman - the recreation of Vesuvius' eruption alone is worth watching it for, but the British actors are a second, surprise bonus - but Matt said he thought there was no way he'd be interested.  Against all odds, he sat there the entire hour, enthralled by the story of Pompeii, its people, and the eruption.  It soon became his favorite movie to watch and for about a month he watched it daily.  We were thrilled when our local Nature & Science museum then opened a beautiful exhibit on Pompeii, complete with the plaster casts of bodies and animals that are Roman's favorites. 

2. He Dallies in Aesthetics.
I wouldn't say Roman is a particularly "broody" kid, but he definitely has a lot of pensive, quieter moments (yes, even in between all the screaming, yelling and throwing that goes on non-stop).  He's more observant and less willing to share his inner thoughts than a lot of kids I've met.  Sometimes that drives me insane.  Sometimes, though, it is a great reminder of what a beautiful, deep little soul I have in my house.  Roman loves to stop and admire beauty everywhere, from the sun ("Mommy, isn't is a beautiful day?"), to art ("Isn't that painting beautiful, mommy?", to my dress ("Mommy, you look like a princess!".  He thinks it's interesting that people can fall in love with the wrong person, but still find the right one eventually.  He often asks me what songs "mean" and then sits to consider what I've said.  I hope I can continue to model and encourage that about him.

3. He has an incredibly memory.  And flare for the dramatic.
My mom says he gets it from me.  I have to agree.  I don't know many other people who can memorize most choice parts of a movie after just watching it once.  Roman loves to perform little sections of movies he likes.  Most memorable is his rendition of the "Bernie" clip from The Incredibles, complete with hand and head gestures, and several character changes.  And also his delivery on the dead-pan line by Lightning McQueen while in the Rust-eze tent: "Race cars don't need headlights because the track is always....littt." He has also mastered basic American, English, Scottish and Texan accents.  I'll have to video-tape him one of these days.

4. His favorite holiday of All is Halloween.
He has told me multiple times that he prefers it to Christmas, which, to me is borderline heretical.  He loves skeletons (2012 costume) and, as anyone who knows Roman can tell you, is absolutely obsessed with candy and sweet things.  He loves it when the seasonal Halloween stores pop-up, and trips to Wal-mart in October become almost impossible as he insists we go try on every single mask they have.  He started planning next year's costume before he was even done trick-or-treating this year.  I can't wait to see what he'll be next.

5. He loves maps.  And thrift-shopping.
Roman and I have become companions in trawling for unusual and interesting things at our local Goodwill and other thrift shops.  He loves to go down every aisle looking at things and asking questions about them.  Once we found a gigantic child's Atlas - the thing is probably 2.5 feet by 1.5 feet.  It shows maps of the whole world and the US, and is illustrated.  He loves to look at it and it became quite the rage at school when he brought it for show and tell.  He owns many other atlases (the first of which we purchased at a yard sale in Portland last summer) and has a map of the Roman empire in his room.  I love his curiosity at what they are, how they work, and what they represent.  And I'm thankful that he loves to indulge my closet-hoarder tendencies. :)

*  *  *

Roman's 4th Birthday & Party

Blowing out his candles with Evil Doctor Pork Chop and a Cherry Limeade

His first real bike - no training wheels!

The stage.

Sweet moment with Daddy before the madness.

Scoping out the goods.

Leading Space Ranger Training Camp!

On the war path for the Evil Emperor Zurg!

Zurg has arrived.  ATTACK!!!

Funny faces.

Finally breaking the pinata!

Jumping together at the very end.

 Happy 4th Birthday Roman!

Life's Parentheses.

The continental divide.

Funny about life.  Certain things are clear question marks, periods, or even exclamations.  Even ellipses, with their mystery, loudly make it all more interesting. 

But then there are other things.  Things and experiences that are as important as the declaratives, but maybe you just don't want to - or can't - say them out loud.  They are worth mentioning, knowing, absolutely worth remembering, learning from, even treasuring, but they need to be kept apart -- apart from the life that's lived out loud.  Kept forever inside a pair of parentheses.  A worthwhile, notable, pause right in the middle of life's story.

They are forever inside of the private, whispered little treasures of your heart and mind, indelibly a part of who and what you are.  But they need to be given a little private space of their own, held between your arms softly, quietly, and simply kept close to remember, remember, remember.

*  *  *

Parentheses

By: The Blow

Some philosophies fuel a belief in the self
Constructed to keep one's goods on one's own shelf
Built well you're a strong letter I
With the feet on the ground and the head to the sky
Now and then you can bend
It's okay to lean over my way
You fear that you can't do it all
And you're right
Even diligent day takes relief every day
From its work making light from the night

And when you're holding me
We make a pair of parentheses
There's plenty of space to encase
Whatever weird way my mind goes
I know I’ll be safe in these arms

If something in the deli aisle makes you cry
You know I’ll put my arm around you
And I’ll walk you outside
Through the sliding doors
Why would I mind?

You're not a baby if you feel the world.
All of the babies can feel the world.
That's why they cry.

*  *  *

Snowy-Spring-Equinox-Hope: In Crafty Form.

The storm of March 23rd and the Metaphorical Red Birdhouse.

"Spring is when you feel like whistling, even with a shoe full of slush."

Doug Larson

*  *  *

I can't take much more of this.  When I said I loved Denver's seasons I had no idea they would involve snow post-spring-equinox.  Eff that.  I'm over the snow.  I did more than my time with four years in the frozen tundra.  I'm done with the ski season (even if Matt intends to try to drag me out there again today and on Easter against my will).

In truth, despite having enjoyed our first Colorado winter thoroughly, I've been complaining about the cold ever since we had one utterly glorious 70-degree day a week ago.  Roman played outside (without complaining once!) for 5 hours.  We had margaritas on the porch.  We got the outdoor speaker-system working and, as if a sign from the Gods above, the first song to play was Abba's Waterloo.  I bought Roman a straw fedora.  Spring was nigh, dammit!  And I, for one, believe that once the flip-flops have been brought out, one simply cannot go back to the Joan of Arctics.  The absurdity of having to bring my newly-planted rosemary bushes inside, covered in snow and frozen, is not lost on me.

I've been so busy springing forward that I actually briefly believed I could will the snow away.  But, no, as I sit here typing, hot coffee in hand, it is a full-on blizzard outside my window.  At least I can cling to a few little projects I've been working on as a source of Vernal hope.  Time to share.

*  *  *

Snowy-Spring-Equinox-Hope

In Crafty Form

1. Krista! Spoiler Alert: Evangeline's Little Outfit.

The Pinafore

My friend Krista just had a little girl (three months ago!) and her name means "bearer of good news."  Fitting for this post.  
I've been toiling away on this homemade project for her

Evie's Ruffle-y Bloomers.

based on this "cross-over pinafore" tutorial and this bloomer tutorial, (the package should be with them any day now along with some other surprises).
I found the awesome vintage fabric at an estate sale months ago and loved it immediately.  It screams spring.  I chose this outfit because the pinafore serves as a dress for a baby but can be used later as a shirt for a toddler.

It came out really nicely despite being more involved than I originally thought it would be - I swear to never attempt to make ruffles out of linen again - and I hope little Evie gets some use out of it once she's a little bit older. :)


2. Kitchen-Door-Melted-Crayon-Stained-Glass.

Roman's Melted-Crayon Creations and the Snow

We have an almost-all-glass door in our kitchen - our back door, technically - that I use as our seasonal decoration door.  We've had hand-cut snowflakes on it for months, and a few days ago I decided it was time for a little rejuvenating spring-time beauty.  I found several tutorials on how to make melted-crayon stained glass and thought Roman would enjoy it.  I didn't have a warming tray (though I'm seriously considering getting one, now), so I went with the old wax paper and hot iron trick.

Working on the Easter Egg

 We grated and chopped up some crappy crayons Roman got in a birthday goody bag recently, and this was the result: one crazy Easter egg, and two beautiful stars.  I would say that chopping the crayons roughly works significantly better than grating them.  I used colored crepe paper to make the borders.  Roman also did a free-style piece which ended up looking like a tree.  He hung it on his bedroom window so he can "look at it when [he] wake[s] up." :)


3. The Formicarium.
 Roman got an ant farm for Christmas.  I wouldn't be lying if I said it was partly a gift to myself because I've always wanted an ant farm.  I find ants fascinating.  They are intelligent, tidy, empathetic and organized. Some of them are even farmers.  Pretty much a lot of what I aspire to in a nutshell. :)  So when we finally got our ant shipment from Uncle Milton a couple of weeks back, I was thrilled.  It also helped to slightly ease the pain of Frankie's untimely death.

Three tunnels complete; the height of the dynasty.

The Formicarium - God, I love that word - sits in our kitchen.  The ants have managed to make three connecting tunnels and have kept me occupied for many an hour.  Sadly, of late, the whole thing has gone downhill and the undertaker has had more than enough work for his liking.  I don't know if it's too cold, too wet, too much food, but the ants are dying slowly but surely.  Still, they have been a lovely reminder that warmer weather is on the way, what with their industrious and tenacious ways.

Still not sure if I'll order another vial of ants when these are gone.  The fact that it's illegal to ship queen ants means that the formicarium is, essentially, a tomb from day one.  Maybe sea monkeys are next? 


4. Tree-Climbing & Soccer

Nothing says spring more to me than playing outside.  We're lucky that in Colorado, even when there's snow on the ground, if the sun is shining it's warm enough to play outside.  Roman and I have been taking advantage of this and I've even started trying to teach him how to climb trees (something that I rarely see kids do these days).  He hasn't had much success doing it on his own yet, but I am hopeful because the trees in our neighborhood are still young and suited to his height.  Here's a picture of him on one of his first attempts.

 

We also signed Roman up for the spring session of Lil Kickers Soccer, an indoor soccer program at a local gym which provides me with many child-obsessed-photo-ops and Roman, the long-sleeve-hater, with a weekly chance to wear shorts and a t-shirt in the winter.  Oh and Matt gets to indulge his inner-coach.  Win-win-win.

5. Sneak-Peak: The Upcoming Birthday Party

R-Man.

Boom: The Big 4.

As everyone close to me knows, Roman's May-Day birthday always provides me with 3-4 months worth of craftiness.  It always keeps me occupied during the generally-dreary winter months, a distraction that is particularly welcome this year.  I have, admittedly, gotten a particularly early start this year.

If you know us well, you know that I have good reason for looking for projects to keep me distracted so please don't judge me when I tell you that I've already chosen and embellished Roman's birthday outfit and started on the rather-involved project of making Buzz Lightyear wings out of cardboard boxes and duct tape for each child who will attend his party.  No, I have not even sent out invitations.  No, I am not insane.  Just really, really restless.  Oh, and highly efficient. :)  Here's a sneak-peak of what's to come:

 

And here's to Spring showing up.  For reeeeeals, y'all.