boyz/hood.

So, really. Not much blogging happening, a sentence which I fear is already elsewhere on this page at least once. It's difficult, we're still not sleeping through the night, Mara in particular is having an unprecedented Non-Sleep Event. Our mornings are spent trying to wake up, our afternoons are spent half-babysitting and assembling complicated toys (pictured above: solar system in progress, that's Cole and Saturn, pre-rings), and our evenings are spent grilling things, drinking red wine and taking full advantage of Netflix Instant, which is right behind in-flight Wifi on my List of Awesome Developments.

Nonetheless, we're having a nice time in spite of feeling like a copy of a copy of a copy, but none of what we're doing in the evenings is terribly photogenic. Foodwise, we're enjoying simple things that we don't have affordable/easy access to in Amsterdam: for example, big pieces of fresh salmon and tuna.

Sunday and Monday were spent picking at a real Honey Baked Ham (a gift from someone Dad works with). Tuesday night we grilled what had to be an entire salmon, and served it with dollops of poblano cream and a grilled fennel and balsamic vinegar relish, a nonintuitive but lovely combo.

Last night Mara turned the salmon leftovers into curried salmon cakes, I grilled mushrooms and peppers and threw some Manchego at them, and yes, it was all goodness, just not photographable.

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poblano cream.

1 poblano chile, roasted, peeled, seeded, deveined
1/2 cup cilantro
juice of one lime
1 cup cream cheese
salt to taste

Process. Salt to taste.

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