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I hope you have plans with your kids to go to your local bookstore or library for the release of Harry Potter and the Deathly Hallows at midnight tonight. So you won’t feel like a total muggle, get up to speed on the latest in Pottermania with the Denver Post’s Harry Potter section.

Unfortunately, my kids are too small to go to the parties. And I’d feel silly going by myself. (Maybe I can rent a tweenager?) But I’ll be going to Border’s tomorrow to get my copy. I’m thinking a trip to the park or a McDonald’s playland is in order so I can read while the kids play. Then there’s always staying up and reading all night - and drinking coffee all day to stay awake.

I suppose your child is planning to stay indoors all weekend reading - good! Make it more fun by inviting a friend over to read. It’ll be most quiet playdate ever. Take advantage and get caught up on some reading yourself.

Finally, make some yummy, quick to eat snacks so your readers can keep up their energy. Frozen grapes are a great treat this time of year - cool, refreshing, and easy to eat when you have your nose in a great book.

Happy Harry Potter Weekend to you all!

Have you seen the August 2007 issue of Food & Wine magazine? In it Emeril Lagasse cooks easy, vegetable and fruit-loaded dishes with his children like Apple Pie Granita and E.J.’s Vegetable Noodle Soup.

Also check out their article, Star Chefs the Next Generation. Writer Sara Dickerman talks to America’s youngest foodies, the winners of their Ultimate Kid Cook Contest.

Catherine Ralston’s recipe for Spotted Porcupine Cookies was an obvious favorite. She’s 11 and won a grand prize. But I liked Alexander Donowitz’s recipe (below) because my kids love beets, too. Alexander also won a grand prize and he’s ONLY 6! He’s been cooking since he’s 2.

If that doesn’t inspire your young chef, I don’t know what will.

Beet and Cheddar Risotto
TOTAL TIME: 30 MIN
SERVES: 4

Ingredients :

1. 1 medium beet, peeled and quartered (I used a bunch of little beets that I guesstimated to be about the same quantity)
2. 2 cups loosely packed beet greens, stems trimmed
3. 2 cups water
4. 2 cups vegetable broth
5. 2 tablespoons extra-virgin olive oil
6. 1 medium onion, minced
7. 1 cup arborio rice
8. 8 ounces shredded sharp cheddar cheese (2 cups)
9. Salt and freshly ground pepper
10. Freshly grated Parmigiano-Reggiano cheese, for serving

Directions:

1. Place the beet(s) in a food processor and pulse until finely chopped. Add the beet greens and pulse until finely chopped.
2. In a medium saucepan, bring the water and vegetable broth to a simmer.
3. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.
4. Add the rice and cook, stirring, for 2 minutes.
5. Stir in the beets and beet greens and cook for 1 minute.
6. Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes.
7. Add the cheddar; season with salt and pepper.
8. Cook, stirring until the risotto is creamy and thick, 3 minutes longer. Serve in deep bowls, passing the Parmigiano-Reggiano on the side.

If you or your older child loves to read about famous cooks and chefs from Julia Child to Emeril Lagasse, check out my book giveaway at The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution.

I reviewed the book back in October 2006 after a culinary adventure in Vegas, and loved it.

The publisher has sent me 10 copies of the David Kamp’s new paperback release to give away to my readers. Click here to enter!

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The topic for this week’s Denver Post haiku contest is SWIMMING.

The deadline is midnight Thursday (Denver time). Send your one stanza (5-7-5) haiku to lifestyle@denverpost.com or go online at www.denverpost.com/haiku to enter. (You can also read everyone else’s entries there.) As usual, the weekly winner will win a $25 gift certificate to the Tattered Cover bookstore. Get writing and good luck!

When we’re writing anything from an email to a novel, writers often assume that their readers knows what they’re writing about. However, unless you supply some well-picked details, readers often don’t have a clue.

Just look at recipes. What happens if the author forgot to include the bake time? Or left out the step where you add the egg to the cake batter? Disaster! As they say, it’s all in the details.

Writing directions on how to make or do something is a great way to practice making sure all the right information gets into your writing.

If you need more writing prompts, check out Write Anyway at 451Press.com. A new blogger, JM, has taken over. She also writes at Fiction Scribe.

I read in the Denver Post that in Pennsylvania, the United Way of Lackawanna County’s "Success by 6" program and the Wayne County Children’s coalition are passing out copies of A Splendid Friend, Indeed by Suzanne Bloom as part of the statewide program, "One Book, Every One Child." The program began in 2006 to promote literacy to Pennsylvania preschoolers.

How about joining them? Their website offers a wonderful parent’s guide, including links, activities, crafts, and recipes for healthy snacks. My kind of website!

I checked out the book at my library. The goose character reminds me of my daughter Lucie, and I’m the grumpy polar bear trying to read, write and think. It’s a short, simple and rather sweet story.

How about making a polar bear shake to sip on while you read? I’ve been making these for Nathan all summer since I’ve been on a diet and have been making fruit, berry and protein smoothies for snacks and breakfast.

Nathan’s Polar Bear Shake

Ingredients:

1. 1/2 cup vanilla or plain yogurt (if using plain yogurt add 1 tsp. vanilla extract) OR 1/2 cup vanilla ice cream or vanilla frozen yogurt
2. 1/2 cup milk
3. 1 banana or 1/2 cup fresh or frozen peaches
4. 1 scoop whey or soy protein powder (You could use Ovaltine malt powder, vanilla instant breakfast, or skip altogether. Since Nathan’s not eating meat this summer - long story - any way I can protein into him is a good thing.)
5. 1 handful ice cubes (if using frozen peaches, use 1/2 a handful of ice cubes)

Directions:

1. Put ingredients together in blender and mix on highest speed until ice is crushed.
2. Serve in a tall glass with a spoon and a straw.

For more polar bear recipes, go to FamilyFun.com and check out their adorable Polar Bear Cubcakes - a perfect snack to go with your shake.

Or if you’re more into lemonade, check out Crazy Hip Blog Mama’s recipe for Raspberry Lemonade.