My daughter and I had a blast making California rolls last week - one of her favorite foods ever since giving them a try as an adventurous 5-year-old. Making them together was all her idea, after having seen a recipe in the August 2012 FamilyFun Magazine. Luckily I already had a bamboo rolling mat (I had made sushi once before under the expert instruction of a Japanese friend when we were living in England), and was able to procure the other supplies at Whole Foods. I had made the sushi rice earlier in the day so it had a chance to chill, and was ready to go when we laid everything out on the counter. 
She helped me chop the cucumber and avocado and even prep the imitation crab sticks (although she did say "ew" a couple of times!) - the most fun was building each roll. The tricky part is the rolling, but I think we did pretty well (I had taken some better photos but my iPhone mysteriously "lost" them before I had a chance to upload!):  

They were so yummy, she even took leftovers for her lunch the next day. 
Here's the recipe if you'd like to give it a try:

Kids California Rolls 
Active time 30 minutes: Total time 30 minutes: Makes 4 Rolls

4 Nori Sheets
One third of an English cucumber, sliced into spears
3 sticks imitation crabmeat sliced or pulled apart into thin strips
1 avocado, peeled, pitted and sliced into 1/4 inch thick pieces
Toasted seasame seeds
1 1/2 tsp sugar
1/4 tsp salt
3 tbsp rice vinegar
1 1/2 cups sushi rice, cooked and cooled (makes about 4 cups)
soy sauce, pickled ginger and wasabi for serving
Special Equipment:
Bamboo sushi-rolling mat 

Step 1: Arrange the nori, cucumber, crab strips and avocado on a platter. Put the sesame seeds sugar and salt in small bowls and fill medium bowl with water. Cover both sides of the rolling mat with plastic wrap.

Step 2: In a small bowl, stir together the rice vinegar, sugar and salt. Pour the mixture over the rice and stir to coat it.

Step 3: Lay a sheet of nori on the mat, shiny side down. To keep rice from sticking to your hands, dip them in the water. Cover the nori almost to the edges with rice. Scatter on the sesame seeds. Flip the nori over (the rice should stay adhered to the nori as you do this).

Step 4: Arrange avocado, crab strips and cucumber on the nori about an inch from the edge closest to you.

Ste 5: Roll up the ingredients by slowly folding the mat over the filling. Tuck in ingredients as you work. When you've formed a log Use the mat to press and shape it. Use remaining ingredients to make more rolls.

Step 6: Dip a sharp knife in hot water and use it to slice each roll into six pieces. First cut it in the center then cut each half into thirds. Serve with soy sauce, pickled ginger and wasabi on the side.

(Recipe courtesy of FamilyFun Magazine, August 2012)

A new restaurant opened recently in Yardley, and my  Mom and I had lunch there yesterday to celebrate her birthday. Described as "A Fresh, Seasonal, Italian BYOB", Trattoria Rosa Bianca is definitely a welcome addition to Yardley's restaurant scene. Located in a renovated Victorian style house on Main Street, the interior is pleasing  - simple, neutral  - gleaming hardwood floors and dark wooden furniture - lots of windows to let in the light - nice. And there are tables for outdoor seating - always a bonus in my book! 
We were offered a table in the corner near one of the front windows - a prime location for a mom and daughter lunch - private with a good view. Our waitress was friendly and helpful, answering our questions and giving suggestions. We decided to get caponata as a starter - stewed eggplant, capers, tomato, crostini (see above). It was delicious, and a favorite for both of us. It had more of a "pickled" taste than other caponatas I have had (must be really briny capers) which I liked, and was served with crostini , but would be tasty over pasta too. Three different types of olives were included too on the plate - a bonus!
We also ordered a salad to share: pesche alla griglia - roasted  peaches, gorgonzola dolce, aged balsamic vinegar, basil oil. This came in an unusual presentation - in a row across the plate. I regret not taking a picture - I dug into it before I thought to take one ... Oh well, will just have to go back and order it again! My husband and I often grill peaches in the summer, so I know how yummy they taste and was looking forward to this salad. Again, it didn't disappoint - the sweet peaches were served with peppery arugula and tangy, soft gorgonzola - a perfect combination of flavors playing off each other, and the basil oil drizzle was a nice touch - not overly done.
Then we each ordered soup: minestrone for my mom - summer squash, spinach, tomato, pesto; and fagioli bianco for me - cannellini beans, swiss chard, suffrito. Both hit the spot on a rainy day - rich broth with fresh vegetables served in generous bowls. I used the crusty bread were were given on the side for dipping into the soup - so good!
                                          Minestrone                                                                                                    Fagioli bianco

We just had coffee for "dessert," which was also very good. 
Will definitely go back - would love to go for dinner to try the gnocchi con gamberetti  - rock shrimp, tomato, guanciale, roasted garlic, basil pesto; or maybe polenta alla griglia - grilled polenta, rapini, roasted red peppers, parmiggiano reggiano, pesto. Yum!!