Showing posts with label mambo italiano. Show all posts
Showing posts with label mambo italiano. Show all posts

Wednesday, July 3, 2013

my mom, retirement and a food change


here we all are.  three generations of the mullies.   my sister katie just visited from colorado with her super sweet family for a wonderful, long weekend.  we all (my dad really went all out) threw my mom a sweet retirement party at my house to celebrate 33 years of teaching kindergarten.  can you believe that?  that's over 1000 children whose lives she touched at 6 years old.  she is one popular person when we go out shopping together around town.

she is so excited for this new chapter, this new pace of retirement.  though, i don't think she plans on slowing down anytime soon.  

change is a funny thing.  sometimes you're ready for it, sometimes you're not.  

when i jumped into our food change 10 months ago i had a little bit of resistance from her in the beginning.  i think the family and social fall-out was the hardest to contend with in the beginning, middle and always...  

to top it all off, my parents live next door so my new food rules were a constant tazer gun in.the.face.  

here is how it went in a nutshell from sept 8th - nov/dec 2012:

me:  
mom, we are extremely limiting refined sugar and we also can't have any artificial colors, preservatives, gluten or dairy right now cuz i'm going to see if this makes a difference with abbie's ADHD and sensory processing symptoms in the classroom.  kay?

mom:  
come again?
are you nuts!?  
what are the kids going to eat!?  
they look gaunt already! (that was said on day 2... HA!)
what can i feed them!?  what can they eat!?
where are they going to get their calcium?  
what is gluten anyways?  
what's wrong with artificial color and preservatives?
i've never seen or heard of this working in all my years as a teacher, but ok, give it a try and i hope it works:)

she was a skeptic to say the least... as was most everyone else.  

my dad jumped right on board my crazy train.  cuz he pretty much does whatever i tell him to do... and he had been trying to find the magic cure for his GERD & stomach ailments for years.  see, he and i get a tad overly excited sometimes: "this is the BEST THING EVER!!!!  you have to try it!!!!" my mom just waits it out to see if we crash and burn.  she shares her opinion, but let's us go.  if we fly back to the nest with some feathers missing, she fixes us up and we charge onwards together with a little "i told you so".  if our bright new idea succeeds, she becomes our strongest ally and will devour anyone who gets in our way.  it works out pretty well, this arrangement of ours.  

my mom is my biggest advocate/supporter/partner now.  as a veteran teacher of 33 years, she's seen a lot of kiddos similar to our abbie.  however, she hasn't been a grandparent to any of them, so this was a tricky situation.  i would ask her to evaluate abbie's reading countless times throughout kindergarten and first grade to double check what was going on in the classroom.  we both knew something was wrong with her ability to pay attention and to stay focused.  she couldn't even get abbie to focus or read for her.  and she gets e.v.e.r.y.o.n.e to read.  when i chose the food change path she feared i chose the wrong one.  i can't blame her, for she was only familiar with the path i was so very afraid to travel down.  

she watched the tantrums at my table escalate, she came over to scrutinize the new dishes i began preparing.  she tried everything i made, the good the bad and the ugly.  she watched my abbie transform before her very, watchful, judgmental eyes.  on the flip side, i got to watch both abbie and mom transform...  boy o boy it was scary at first to be alone in the first car of my newly designed roller coaster.  chris had one leg out of the second car, clutching his peanut m&m's.  my dad had his hands in the air yelping for joy in the third.  my screaming kids had their hands over their eyes in the middle cars and my hot mamas cheered me on from the rear.  my mom patiently waited with a tool belt on the platform as the maiden voyage ran it's course, speeding through some super dark tunnels.  would we come out of space mountain alive!?  

so here we are today.  we're all on a lazy river together, coasting along (with an occasional rapid or two) getting wet and feeling the sun on our faces.  the roller coaster waits for now.  it's summer time and it's time to celebrate.  

thank you mom.  thank you for being next to me, watching me with your tool belt ready to go if it didn't work.  thank you for jumping into the coaster with me so quickly when you realized it was working.  thank you for sharing my success story with your co-workers and families who were interested in hearing about it all.  i'm so happy you're here with me.  i don't want one moment to slip by of your retirement.  cheers to our next mom and cheers to your shrinking waistline... 

you and dad are looking HOT.HOT.HOT.  way to turn back the clock.


let's not wait.  it's a blink of an eye.


oh miss briana, you are the one and only couture caterer and i am so honored that you are my fellow jamie oliver food ambassador and the fashionista of food.  you truly outdid yourself.  this was my family's first catered party and it was a homerun.  thank you so much!  we will never forget what you created for us!














is your mouth on the floor or what?  this was one.exquisite.cake.  not only on the outside but the inside was literally the best cake i've ever tasted.  really, it was.  it was such a work of art nobody wanted to cut it open!


it made her cry she loved it so much.



just in case you want one for yourself too.  tina can pretty much can do anything in the universe with a cake.  thank you from the bottom of my heart.  it was the magical icing of the party:)


yup, we're sisters...


and we have a calendar in place to keep mom busy through 2020:)  hee hee!

now, go have a lovely 4th of july and celebrate with everyone you love.

oh my lovely america, happy birthday and i'm looking forward to helping your stars and stripes get even brighter in the coming year.

the mullies are lighting it up and not waiting for the next 100 to pass us by without some action jackson.

light.it.up.

xoxo




ps

just in case you're wondering... did this real food party follow all of the food guidelines i cook by?

nope... but it was pretty darn close as it was all cooked from scratch!!!  yea baby yea.

remember, it's not about perfection.




Tuesday, February 19, 2013

here's a little story about a hot papa and his giambotta



you've already met this italian girl - now meet this boy - our first hot papa cooking in the mullies.

so hit play and let's have a cooking date night italian style with lots of love & a reggae beat from kurt to his giambotta christina...and to all of us worldwide - this one goes out to you and yours.


whoooooooooo.........                yea, yea, yea, yea, huh huh...huh huh...

this highly metaphysical man brought his family over to the mullies and made his crazy ahmazing recipe  - which we had to write down as we cooked, cuz he just throws it together...you know, like a real chef...yea baby! 

these two are high school teachers and coaches...she is a foods & clothing design teacher, he is a history teacher.  it's a match made in heaven and i wanna learn everything i can about cooking from these two hotties.

welcome to the most delicious rustic chicken giambotta dish you'll ever make.  it is inspired by the dish served at our most loved italian restaurant here in the hood:  mambo italiano - this one's for you.  we love you and all the real food you bring to our little town.

first up, rockin in the dancehall:

christina's method of roasting red peppers (you can of course use a grill).  but sometimes it's nice to have an inside method.  quite genius if i may say so myself.


just turn the veggies over an open flame.





once they are nice and evenly charred, pop em in a plastic bag and let em steam.  
i said, heeeeeey baby, this is so easy...i love it babygirl!  


we'll be coming back to these steamin peppers in a bit.


kurt began by chopping up the onion, garlic, fresh parsley and oregano.  

rock chopping in the dance hall witchuuu.  chris is soaking it all in... not quite ready to dance yet.


oil cured olives are the only way to go in this dish...do you know how to pit an olive?  christina just pops it with the side of her knife and out comes the pit.  so simple it hurts me.  



no more crowding the pan for me...the only way to properly brown cuts of meat.


kurt picked up all of the freshly prepared meat...no nitrates or antibiotics in this hizouse!



the art of browning:  LET THEM SIT.  DO NOT TOUCH.  



next up to the pan:  the sliced onions and garlic...oh yum.  as these cook, the bits of browned meat begins to deglaze from the pan.


kurt deglazed the second pan with some white wine and chicken stock and added this to the pan first.



meanwhile...it's time to rub off the charred red pepper skins.



ready to be sliced and added to the saucy mix!  the best luck i had was to have you in my kitchen.


all ingredients are now in the pan...potatoes, peppers and herbs.  

rocking in the dance hall, movin witchu, close to you...


add in the meat - place it all on top.  


a little added butter, just before it's done...


serve it up - make sure to spoon that gorgeous sauce over the top please.


party in the dancehall moving (in the kitchen) with you...

i said hey papa hey papa hey papa hey    ....ahhhhhhh.  (my favorite part is when she says that - with her head thrown back, don't you think?)


dessert you ask?  but of course.  

baked apples stuffed with oatmeal.  this recipe is rockin.


look!  chris helped bag some walnuts for me!!!!!  he's starting to wiggle his hips...


cored and stuffed...


on top:  maple syrup drizzle and my homemade chocolate chip coconut ice cream.  


that face pretty much sums up the night.  heaven.  abbie who has never liked oatmeal so far, had two servings.  i love you.


kurt's rustic chicken giambotta
inspo from mambo italiano
a doubled recipe for your next dinner party of 10

4 organic chicken breasts
8 boneless skinless organic chicken thighs
2 lbs nitrate free italian sausage
extra virgin olive oil
1.5 organic yellow onion sliced
6 cloves garlic chopped
20 oil cured olives (pitted and roughly chopped)
1 roasted red pepper
16 small organic russet potatoes (boiled until almost cooked)
1/2 bottle of white wine (he used a sauvignon blanc)
2/5 c organic chicken stock
2 T fresh oregano chopped
1/4 c fresh parsley chopped (and some reserved for garnish)
1-2 T imported or organic butter (optional)
sea salt & freshly ground pepper to taste

his method:
1.  fill pot with cold, salted water and add potatoes.  heat until boiling and remove before fully cooked.  quarter lengthwise and set aside.
1.  heat pan coated with evoo (2-3 T) until medium hot.  work in batches to cook and brown chicken and sausage.  set aside cooked meat.
2.  let pan cool down a bit.  add in some more evoo (1-2T) and cook onions until beginning to soften.  add in garlic.  stir on medium low heat until translucent.
3.  pour in wine and chicken stock to onion mixture and deglaze pan.  add potatoes, sliced peppers, olives and herbs.  season to taste.  simmer for about 10-15 minutes.
4.  arrange chicken and sausage on top.  cover and simmer for 30-60 minutes.  with about 10 min to go, add in a few tabs of butter (this adds some depth and silkiness to the sauce).


the more i see the less i know...
rockin in the dance hall kitchen movin with you...i said hey mama, hey papa...i loves you.
the best luck we had was to meetchou.  thanks for sharing your cooking love k&c.

we can't wait to keep learning witchu...



ps

we took a few videos:)