I’m off to the BlogHer conference tomorrow, and the kids will be off to their grandma’s later today. After my children’s escapades yesterday, I’m glad to get a break from them. You see, Nathan decided to spray PAM all over the kitchen floor while I was upstairs folding laundry and packing bags. Somehow Lucie didn’t witness his shenanigans either. What possesses an eight-year-old boy to do that is beyond me. I’m not sure he knows why he did it either or why his sister covered for him.

So I leave you with some things to read and a yummy recipe to make. Hopefully this will keep you busy enough so your son or daughter won’t cover your house in cooking spray.

To read:

• I Don’t Want to Go by Addie Meyer Sanders and published by Lobster Press. It’s about a little boy, Joey, who is scared to visit his grandparents on his own for the very first time. I’m lucky. My kids are thrilled to be staying at the old folks apartment where their grandmother lives. They’re even excited about going to church with her. If your child is afraid of any type of transition, this would be a good book for them since it shows a little boy overcoming his fears.
• Kersplatypus by Susan K. Mitchell from Sylvan Dell Publishing. A strange little creature appears out of nowhere after heavy rains Down Under. The other animals wonder what he could be. The For Creative Minds section provides more information on platypuses and other Australian animals.
• Some blog reading – Strengthen Your Family Ties by Believer in Balance and Simple Summer Fun from Seasonal Kids Activities. Both blogs are on the Sparkplugging blog network – Work at Home Resources & Community for the Web 2.0 Generation.

To cook:

A summer berry recipe from the July 2006 issue of Bon Appetite magazine.

Frozen Raspberry Mousse
6 servings

My daughter Lucie is allergic to eggs. So I can’t wait for enough berries on our raspberry bush to ripen so I can make this egg-free mousee.

Ingredients:

1. 3 cups fresh raspberries, divided (about 16 ounces)
2. 1 1/2 cups powdered sugar
3. 1 tablespoons kirsch (clear cherry brandy)
4. 1 1/2 cups chilled heavy whipping cream
5. 1/2 cup sour cream
6. 6 mint sprigs (for garnish)

Directions:

1. Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
2. Using electric mixer, beat cream in another large bowl until firm peaks form. Add sour cream and beat just to blend.
3. Fold whipped cream mixture into raspberry puree just until incorporated.
4. Divide mousse among six 6-ounce parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs and serve.

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