"Above all, have a good time!"

And have a good time we did, my mom and I on her surprise birthday trip to Washington, D.C. It all started with this movie, which led to this book, which ultimately brought us to our nation's capital for a Julia Child -themed day, (it is safe to assume that I am mildly obsessed with this fascinating woman!). And what better way to celebrate another fascinating woman's birthday?

Beginning at the National Museum of American History, we meandered through Julia's Cambridge kitchen, completely unchanged since it was last in her house.

I was in awe, not only because Julia is a major idol of mine, but also because of that cookware. There was some major kitchen envy going on!

A few things I love about Julia Child: 1) she loved food, and could recall every little detail about all of the special meals she ate; 2) she led a completely full, albeit, childless life; and 3) she admittedly didn't hit on her passion until she was thirty-two.

"I was practically in hysterics from the time we landed... I was a late bloomer who was still growing up. I didn't get started on life until I was about thirty-two, which was good because I was old enough to appreciate it. I had it all ahead of me."

Well, Julia, I can only hope I've got it all ahead of me, too!

Later on, it was off to Georgetown to get a glimpse of Julia and Paul Child's home. Yes, I walked down the same sidewalk that Julia must have walked down hundreds of times.

Then it was off to dinner, a French restaurant, no less. Had it been around when Julia lived in Georgetown, I am certain she and Paul would have eaten there.

I had the trout.

My mom had the duck. And we were both thrilled with our choices, and the day. It was so much fun to follow in Julia's footsteps, and try to be half as adventuresome as she was.

[happy birthday, mom!]

Bon Appétit

On a trip to the store, my mom bought me the latest issue of Bon Appétit magazine, so I thought it only fitting that I make one of the recipes for us to try.

And with a cover photo as enticing as that, I decided to try the cover recipe. No substitutions except light cream instead of heavy cream. My dad thought it could have been creamier, so maybe the switch wasn't a good idea. Or perhaps I just should have added more cream. Either way, it was an excellent way to use the early spring vegetables that are just starting to show up at the market. Other recipes that I've had luck with lately are this, and this one, too. Do you see a pattern? Creamy goodness... tasty peas and asparagus... Italian meats.

I am filled with excitement, knowing that the growing season is finally beginning. Although we have a shorter growing season in Western New York, it is always bountiful, and fresh, and delicious. My kitchen is going to be a busy place, so keep those recipes coming.

Girls' Night

I have the perfect cure for the mid-week doldrums: whip up a yummy dinner, invite a friend over, add a bottle of wine, and "Voila!" An otherwise humdrum Wednesday evening turns into Girls' Night, celebrated in my house every week since last summer. Usually it's an opportunity to experiment with a new recipe, but last night's menu included an oldie, but goodie.

Roasted Vegetable and Ricotta Pizza

olive oil, for baking sheet and drizzling

flour, for dusting surface

1 pound store-bought pizza dough

8 ounces part-skim mozzarella cheese, grated (about 2 cups)

6 cups roasted vegetables*

1 cup part-skim ricotta cheese

1 tablespoon fresh rosemary leaves

coarse salt and ground pepper

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.

2. On a lightly floured surface, roll and stretch dough into a 12-by-16 inch oval (or as large as will fit on baking sheet); transfer to sheet. Or, if you're like me, just buy a pre-made crust.

3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes.

*Roasted Vegetables

1 pound butternut squash peeled, seeded and cut into 1-inch pieces

1 pound red new potatoes, well-scrubbed and quartered

1 medium red onion, peeled and quartered

1/2 pound carrots, halved lengthwise, if thick, and cut into 1-inch lengths

2 to 3 garlic cloves, peeled and smashed

1 1/2 tablespoons olive oil

coarse salt and ground pepper

1. Preheat oven to 450 degrees. Spread rimmed baking sheet with vegetables and garlic, toss with oil, 1 teaspoon coarse salt, and 1/8 teaspoon pepper.

2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them halfway through.

Pretty delicious, and probably the last time I'll make this particular pizza for awhile, what with winter finally winding down and all.

Which made it all the more enjoyable.

Even Frances seemed pretty content to hang with the girls.

Giving Thanks, Quietly

Thanksgiving was a quiet affair for my family this year. With both brothers and extended family spending the holiday in their own hometowns, the grand affair was comprised only of three: my parents and me. I have to give my mom a lot of credit, though. She still pulled off an amazing dinner with all the trimmings.

Her table is always set so beautifully. This Thanksgiving was no exception.

It was so nice to linger over this delicious meal. As day turned to dusk, the warmth of being with family, (albeit, small) seemed to take over. Or maybe that was just the wine??!

I love lingering over a meal, whether it's at home or at a restaurant. It is something I do so rarely. Slowing down over a meal always takes a little bit of effort for me, but makes the preparation and work so much more worthwhile. And gives me a chance to really enjoy the food and company. This was certainly the case on Thanksgiving. Thank you, mom and dad.

Butternut Squash Frenzy

I love the taste of butternut squash, but am admittedly so lazy when it comes to the actual peeling and cutting. The skin is so tough, and I get this grainy film on my hands while I'm working with it. Why is that? Does it happen to anyone else? I'm the reason Wegmans sells peeled and chopped squash all ready to go.

Anyway, a few weeks back I bought three lovely butternut squashes at the public market, with the best of intentions to make tasty dishes incorporating this seasonal treat.

And just this weekend I finally got around to slicing and dicing one of these lovelies. It felt like a huge accomplishment! Really. I couldn't let that one squash go to waste, so I made two delicious meals.

Last night's dinner was a recipe I've been wanting to try since I started seeing butternut squash for sale at the market, and it did not disappoint. I love love love gnocchi and am always looking for a new way to prepare it. I changed the original recipe a bit: substituted rosemary for the thyme, left out the chives, and used plain gnocchi instead of herb gnocchi. The house filled with savory aromas as the sage and squash sauteed, and the end product had a buttery, nutty flavor with hints of rosemary and sage.

Tonight's meal was an easy choice: I already had all the ingredients on hand. I've never had authentic risotto made by an Italian, so I'm not entirely sure I make mine with the right consistency. But it works for me, so I guess that's what matters. Without the blue cheese, this risotto would have been lacking some flavor, so the blue cheese at the end is a great addition

In light of Thanksgiving this week, I'm going to stop the squash frenzy and get ready for turkey with all the trimmings. One more day of work, then a 5-day cooking / baking / eating / shopping / seeing friends / spending time with family holiday. I could get used to this!

Sunday at the Rents'

Today started out promising: a warmer-than-average forecast for November in Western New York, the Buffalo Bills fresh off a bye week, and plans to make an extravagant lasagna dinner for my dad's belated 65th birthday present. Yep. I planned to make a lasagna for the big 6-5. This, because my dad is next to impossible to shop for.

Anyways, the day had this grey, overcast sky hanging around, so it didn't matter that it was in the fifties. It was still ugly. The Buffalo Bills couldn't hold onto their initial lead in their game against Tennessee. Ughhh. And the lasagna never actually materialized. Some poor planning, coupled with a very persuasive mother, convinced me that it would be better to hold off on the lasagna until my brother and sister-in-law visit for Thanksgiving. So dad is going to have to wait a while longer for that special birthday dinner!

The day, however, was not a complete bust. Using this recipe, my mom fixed me a scrumptious breakfast. At least someone was able to pull something off today!

Thanks mom! It was the perfect combination of light (around the edges) and dense (in the middle). It was the highlight of my Sunday.