Summer lunches for kids can be tricky. They can get tired of the same things, it's hot, and we are often on the go or packing lunch for a picnic or afternoon at the pool. This is where Applegate Farms products are a big help. My kids have been eating hoagies (or subs as some of you may call them!) made with their natural roasted turkey breast all summer. My daughter also likes the natural pepperoni and I picked up the turkey salami today to have them try. I love the fact that their cold cuts are free of nitrites and antibiotics and come neatly packaged (they can even be frozen), plus they taste great and come in organic versions too. (I am fond of their Organic Andouille Sausage, but it is a little too spicy for the kids, so my husband and I enjoy as part of a nice bean stew, a hearty cold-weather meal).
Kasanof's sub rolls made by Vermont Bread Company are great, as well as Whole Foods brand. My son likes Horizon cheddar cheese on his hoagie, and for my daughter I slip in some fresh tomato and romaine lettuce. Combine this with some Popcorners Chips or Kettle Potato chips and some fruit, and viola - lunch at home or on the go!

The Age of Miracles by Karen Thompson Walker

I loved this book! An interesting and unique premise ... the emphasis
these days on issues affecting the earth is global warming, but this was a
disaster not commonly considered- our planet's rotation starts to slow and the days get increasingly longer. Multiple hours of daylight are followed by multiple hours of darkness, wreaking havoc on wildlife, vegetation and the human psyche.
I liked the fact that it was from the point of  view of an 11-year-old girl. It really is a coming of age story, and I could relate to the other characters as well. I encouraged my own 11-year-old daughter to read it, and she couldn't put it down.
Walker has a nice, easy to read writing style - descriptive, but not overly so - looking forward to reading more from her!

Delicious dinner tonight - almost everything was grilled and farm-fresh to boot! Joe gave high ratings to the T-bone yak steak from Wools Edge Farm, saying it was juicy and tender - all I did was marinade it briefly in a little red wine, garlic and some salt and pepper. I had some Atlantic salmon from Whole Foods - marinated with garlic, soy sauce and some lemon pepper over green leaf lettuce and a side of Asian Beet Salad a La Chef Norbert of PhilaDing - succulent! We also grilled some ears of bi-color corn, baby eggplant, pattypan squash and red onion, accented with fresh garlic, balsamic vinegar and a touch of olive oil. Almost all these items were from the Lower Makefield Farmers Market - I can't begin to describe the yummy taste of this fresh quality food. Gotta love summer!

Took a trip to WoodsEdge Wools Farm in Stockton, NJ today - what a great experience! WoodsEdge Wools Farm has one of the largest herds of suri llamas in the world and were also the first alpaca breeding farm in New Jersey. The kids loved seeing and feeding the animals. The farm also has yaks, (which they get from a farm in Montana) and they sell yak steaks and patties as well as beef - (we got a couple of the yak steaks which Joe will sample tomorrow). Here's a recipe to try:  Yak Steak with Honey Dijon Marinade. Owner Linda Walker was so helpful and personable. Her excellent farm store (open 10-4 on the weekends) has wool items such as sweaters, mittens, hats, scarves, etc, as well as local beeswax and honey products. We bought some "tiger-themed" mittens for Patrick and honey candles and soap for Cate. We first heard of this awesome place at our weekly Lower Makefield Farmer's Market here in Yardley.  They are there every other week - definitely worth checking out!

I had the best frozen treat this week at the Bent Spoon in Princeton - lavender mascarpone ice cream (made with locally grown lavender) and blueberry-apricot sorbet (made with fresh NJ blueberries of course). YUM! What a flavor combination - I am now addicted and will have to find many more excuses to go to Princeton. This trip was to meet my friend and former boss Diane Thieke for lunch at Teresa Caffe in Princeton. It was fantastic to catch up with her, and the food at Terera's was equally wonderful - I had a mixed green salad with grilled salmon, feta, olives, radishes and cherry tomatoes. Delicious, fresh and locally sourced - I like it!

I feel very honored by the fabulous endorsement of my book by Dr. Glenn R. Mack, EdD, President of Le Cordon Bleu College of Culinary Arts in Atlanta. He was very helpful to me throughout the entire research and writing process - giving me feedback,  encouragement and ideas, especially early on when I had doubts. Many thanks for his continued support! 
Mrs. Goodfellow - The Story of America's First Cooking School combines methodical historical research, a compelling personal story, and surprising connections for the development of present-day cooking schools, which results in fascinating insights into the times of a nineteenth-century baker, culinary instructor, entrepreneur, woman, and widower. Making extensive and seamless use of historical sources such as maps, illustrations, insurance documents, architecture, archival materials, family letters, and photographs, Diamond cobbles together fragments of daily life for the inspiring and pioneering culinary figure of Elizabeth Goodfellow. The book merges narrative creativity and sound inquiry into chapters that explore the people, ingredients, dishes, cooking schools, and cooking techniques that bring the 19th century into relevance for the 21st-century reader. While Goodfellow’s students may have been from well-to-do families, her story underscores the demanding physicality of her culinary existence as a single woman and business operator not so long ago. It also places Philadelphia and regional cookery into the larger context of a developing nation with uniquely American trajectories.
Diamond’s research serves as a wonderful source and model for those interested in the history of food, cooking schools, women’s studies, and labor. Diamond adeptly links a distinct chain of influences comprised of European traditions, Goodfellow, Eliza Leslie, and Fannie Farmer to the emergence of modern era of land-grant home economic programs, Julia Child, and celebrity chefs.
~ Dr. Glenn R. Mack,  EdD, President, Le Cordon Bleu  College of Culinary Arts Atlanta

Having kids help in the kitchen is ALWAYS a good thing and something I encourage as much as possible! So when I asked my son Patrick, who will be 8 tomorrow, what kind of cake he wanted for his birthday, he opted for his favorite cupcake recipe from Kids Cook Book by Pamela Gwyther - (we got as a Christmas gift from my friend Stephanie). He helped me make them this morning and he and his sister Cate decorated them with colorful icing and sprinkles - they did a great job. And he is really looking forward to eating one of his creations tomorrow!

Our (mostly) Moroccan-themed cookout yesterday was a delicious hit! Moroccan Red Gazpacho Soup, Spicy Moroccan grilled chicken skewers (used a similar mix of spices to do some with lamb and shrimp - very tasty!),  couscous pilaf, grilled vegetables, blueberry and cucumber salad with feta (and goat cheese), tabouli, carrot salad, hummus, tomato/cucumber salad, and pita. For dessert we grilled peaches, pears and toasted some Angel Food cake, served with yogurt and ice creamA yummy mingling of flavors combined with great conversation with our good friends and family.