Rolling through Citrus Heights last night, I remembered last year when Ira made a passionate critique on a (then) new-ish installed public art sculpture: “that’s not even art!” He was 3. I’m just going to go ahead and set this kid up with his own blog.

Pet rock

This is a rock in a jar. You can see that. What you can't see is Ira's imaginary fish. But doesn't it all seem totally depressing? My kid keeps a rock in a jar full of water as a pet!

He's been asking for a pet fish on and off for the last few months. I told him that pet fish were not for four year olds (we use that one a lot). The truth is that he could probably do well with a fish in his room, but I don't have the energy to take care of one more living small thing.

Fair warning

Ira: "Mom, me and dad are rough and tough guys and you have to watch out for us."

Kid, I already do! There was more to this post, but I forgot what I was going to write. The fleeting inspiration gave way to the Words With Friends game I've got going with CHR. I just totally had a bingo but couldn't place it! So frustrating.

What a load of croque!

I made these open-faced croque monsieurs, styled after some ones I had at Tartine in SF. Leon said they were too creamy, which I don't believe (what a croque!) because if anyone hates creamy, it's me.

Here's a short list of creamy foods I don't like: sour cream, cream cheese, alfredo sauce, mayonnaise, creamy pesto, yogurt-based sauces, spinach dip. Here's a list of creamy foods that I will eat: creamy desserts, goat cheese, bechamel and tzatziki sauce. I'm a complicated lady, don't try to figure me out.

Anyway. The sandwiches were pretty good. I used this croque montagnarde recipe from Martha Stewart as a starting point for the bechamel and oven directions. Then I sauteed some asparagus and mushrooms in butter, white wine, salt and pepper. I put a layer of sauce, then a layer of veggies on slices of cibatta and topped each piece with 3 slices of Gruyere. Then I baked them at 425 for 12 minutes or so. They were really good, but so rich. I have a ton of left over bechamel sauce that I don't know what to do with. Mac and cheese? Vegetarian moussaka? I hope I figure something out soon. I'm not sure how long this stuff keeps.