New here? Then you may want to subscribe to my RSS feed. Thanks for visiting!

This is Lucie’s last week of preschool and Nathan has a week and a half left of the school year. I’m in a panic about what I’m going to do with them all summer while trying to write and keep myself sane.

We have the usual plans for playgroups and going to the zoo, parks, museums, etc. Besides family camping trips, I hope to get us all out of the house and me away from the computer. I want to start going to farmer’s markets and cooking with fresh, locally grown produce. Maybe do some mall walking, plan some picnics with friends, and go to the movies, too.

Both kids take karate 4 to 5 times a week, and Nathan will only have speech therapy every other week since he’s doing so well. Lucie has dance class on Fridays when I have yoga. 

It’s not all fun and games, however. Nathan will be going to summer school two mornings a week. He needs the extra help in math. As a first grader, Nathan is reading at a second grade level, but he could use some extra practice with handwriting and comprehension. Honestly, I don’t have the patience to yell at him all summer to do his math flash cards, worksheets, and writing practice. He’s very willing to work for his teachers, but not for me.

But one thing he is enthusiastic about is our library’s summer reading program. I think it’s the incentives (toys, stickers, food coupons, etc.) rather than the reading. Last year we did our library’s program in conjunction with Scholastic’s Summer Reading Buzz, a great resource for parents and lots of online fun for kids. For every four books your child logs in, Scholastic will donate one book to Reading is Fundamental.

This year Summer Reading Buzz is being done in conjunction with the TODAY show’s "Al’s Book Club for Kids." Each month over the summer Al and a group of young book club members, ages 9-11, will meet in Rockefeller Plaza for their monthly book club meeting to talk about the selected book and ask questions of the author. Check out the "Al’s Book Club For Kids" page on the Today show website for the schedule, book picks, author questions, and reading news.

What are your summer plans?

We couldn’t leave the dicussion of black without mentioning Mike Thaler’s Black Lagoon books. Mike was born in Los Angeles in 1936. After moving to New York City, he started his professional career drawing cartoons for adults. A children’s book editor saw one of these cartoons and encouraged Mike to write children’s books. The attempt was successful and Magic Boy was published in 1962.

140 books later, Mike has been called “one of the most creative people in children’s books today.” Thaler now lives in Canby, Oregon and does author visits all over the world (view his calendar to see if he’s coming to your town.) Check out Mike’s FAQs page - he seems like a lovely, charming man.

The Black Lagoon books come in two forms, the Black Lagoon picture book series like The Teacher from the Black Lagoon. This series is great for beginning readers in grades K through 3. There are currently 18 of these books, and has several more are waiting to be published.

Then there’s the Black Lagoon adventure series like The Class Trip from the Black Lagoon. These are chapter books for older readers, grades 2 to 5. Mike has created 8 of these books with plans for more.

Scholastic has also created The Teacher from the Black Lagoon… and More Slightly Scary Stories on DVD.

Mike has created a wonderful series of books, just perfect for summer book reading programs or back to school reading this August. Check ‘em out!

I hope you’ve enjoyed the color theme at A Readable Feast, and that it gave you some ideas of introducing color into reading and cooking. And now let’s tackle the color black.

Black beans are a terrific source of fiber and are loaded with antioxidants. There is little difference in the nutritional value of canned black beans and those you cook yourself from dried beans, so go for the convenience of canned when making recipes like these:

Mango-Black Bean Salad
Serves: 4
15 minutes prep and cook time

Ingredients:

1. 2 medium cans black beans
2. 4 mangoes, peeled and diced
3. 2 cups cooked corn kernels (from cob or frozen)
4. 1 cup minced parsley or cilantro
5. 1 cup chopped scallions
6. 2 red peppers, diced
7. 1 cup olive oil
8. 1/2 cup balsamic or wine vinegar

Directions:

1. Open cans, drain beans, mix with vegetables.
2. Combine oil and vinegar. Mix all together.
3. Can be served with warmed tortillas.

Options: Add diced tomatoes when they’re in season. Pineapple, if you’re in the mood.

Other Kid Friendly Black Bean Recipes:

• Beef and Black Bean Chili with Cornbread
• Black Bean Soup
• Mexican Tortillas with Black Beans and Salsa Fresca
• Black Bean Pie
• Black Beans with Sweet Potatoes and/or Butternut Squash on Wild Rice

Hello and Happy Mother’s Day from Switzerland, the land of chocolate. We are visiting my sister, Michele, her husband Ingmar, and my two nephews, Adam, 3, and Oliver, 4, and having a wonderful time.

I hope your family is treating you like the Queen you are this Mother’s Day, and that you’re indulging in something yummy. But if you’re watching what you eat, and want to find a healthy alternative to chocolate desserts, try this recipe from Cooking Light magazine via The Denver Post.

Chocolate Mousse
Recipe from Cooking Light Dessert
Serves 8

Tofu is incredible at masquerading as a creamy dairy product in nearly any dessert, including chocolate mousse. When tofu is whirled in the food processor or blender, it becomes smooth and creamy without the gritty or grainy consistency that low-fat dairy products can sometimes have. After its transformation, it becomes a peerless base for smooth-textured sweets.

Ingredients:

1. 3/4 cup semisweet chocolate chips, melted (find the best quality of chocolate you can)
2. 1 (12.3-ounce) package reduced-fat extrafirm silken tofu (such as Mori-Nu)
3. 1/4 teaspoon salt
4. 3 large egg whites
5. 1/2 cup sugar
6. 1/4 cup water Fat-free whipped topping, thawed (optional)
7. Grated chocolate (optional) (again, the best quality)

Directions:

1. Place melted chocolate chips and tofu in a food processor or blender, and process 2 minutes or until smooth.
2. Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form.
3. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250 degrees.
4. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed.
5. Gently stir one-fourth of meringue into tofu mixture; gently fold in remaining meringue. S
6. poon 1/2 cup mousse into each of eight (six-ounce) custard cups. Cover and chill at least four hours. Garnish with whipped topping and grated chocolate, if desired.

Per serving: 147 calories (34 percent from fat); 5.6g fat ; 5.2g protein; 22.5g carbohydrates; 0.2g fiber; 134 mg sodium; 26 mg calcium

While you’re having your mousse, enjoy some Mother’s Day story books:

• I Like Noisy Mom Likes Quiet: A Mother’s Day Story
• Biscuit Loves Mother’s Day
• The Mother’s Day Mice
• Mother’s Day

Today’s color is green. But I’m thinking "green" as in earth-friendly. Ecomall has a great web page of many eco-friendly activities to do with kids. Check out the BBC’s website on gardening with kids. One "green" project you may like to try is composting. Not only will the kids enjoy putting a compost bin together and adding to it, but they’ll have fun watching the worms crawl through the soil once your bin starts up.

Green Food Ideas
KidKuisine is one of my favorite kid food blogs. Two great green inspired recipes are Green Tortilla Chips and Leprechaun Legs.

Green Tortilla Chips
You don’t need to look all over for green chips, you can make them at home, and serve them with your favorite dip.

Ingredients:

1. 1 Tbsp. Green Food Color
2. 1/4 C. Water
3. About 40 5 1/2″ White Corn Tortilla Shells

Directions:

1. Mix together food color and water.
2. With pastry brush, brush on color on both sides of a 5 1/2 ” white corn tortilla. Let dry for one hour.
3. Slice into triangles and fry in hot vegetable oil.
4. Drain tortilla shells on paper towels, salt to taste.

Leprechaun Legs
This is a fun way to make stuffed celery sticks.

Ingredients:

1. 8 oz. Cream Cheese (room temperature)
2. 8 oz. Can Crushed Pineapple (drained)
3. Celery Green Food coloring

Instructions:

1. When cream cheese has reached room temperature whip until soft and fluffy.
2. Blend drained pineapple with cream cheese until completely mixed to gather.
3. Add in food coloring to desired shade.
4. Clean and trim celery. Cut celery into desired pieces.
5. Fill celery with cream cheese mixture and place on serving tray, cover and chill until ready to serve.