April 4, 2013 By Michelle Gilliam

Lemon Ice Cubes

When I found out that lemon, along with ice, is a great way to entice children with Down Syndrome to drink, I decided to borrow an idea from a good friend for lemon ice cubes.

Living in Florida, I’m fortunate to have a lemon tree in my backyard. However, you can certainly use store-bought lemons for this project. I purchased a juicer at one of the big box stores, and enjoyed every second of extracting tangy drops from the beautiful yellow fruit.

After juicing about 12 lemons, I poured the juice into ice cube trays and placed them in the freezer.

Although designed to encourage Harrison to drink water, I love the lemon ice cubes in my own drinks. Ironically, Harrison even grabbed my cup one day and drank the lemon water on his own (a big feat for a little man who won’t even consider drinking from anything but a bottle).

Keep in mind, this trick works great with limes too, so I imagine they will be quite tasty in my summer sangria.

Happy juicing!

March 16, 2013 By Michelle Gilliam

Nibblin’ with Nonna: Marinara Sauce by Great-Grandma Guglielmo

While I may not know my way around the kitchen, I have learned a thing for two from my father’s mother, one of the most amazing Italian chefs in the world. Nonna, as a I call her, is nearly 96 years old, but acts like she is 20. She volunteers at the local hospital, babysits her great-grandchildren, tends her own garden and still has time to teach me to cook like an old-world Italian. Add Italian sausage or meatballs to this Marinara Sauce recipe for an extra kick. Let’s go Nibblin’ with Nonna. Mangia Mangia!

Nonna’s Marinara Sauce

Ingredients:
1 chopped onion
4 chopped garlic cloves
4 tablespoons olive oil
1 tablespoon butter
1 1/2 tsp dried basil
1 1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
2 lbs fresh tomatoes
1/2 cup parmesan or romano cheese

1. Chop tomatoes into small pieces
2. Melt butter and heat oil in a skillet over medium hieat
3. Add garlic cloves and onion and stir until tender
4. Add tomatoes, basic, oregano, salt and pepper
5. Bring to a boil and reduce heat. Simmer for 20 to 30 minutes.
6. Cook pasta according to package directions.
7. Serve sauce over hot cooked pasta and sprinkle with cheese for added flavor.

December 5, 2012 By Michelle Gilliam

New Orleans Bread Pudding

This recipe is adapted from Pascal’s Manale in New Orleans. I have no idea who Pascal is or what he is doing with a manale, but I know this bread pudding recipe is to die for. Click here for the original recipe. By the way, if you follow the link, Be prepared to feed all of your neighbors’ children if you don’t cut the recipe down.

I haven’t let Harrison try this bread pudding yet, but I know he will love it. Next time I make it, he will get to have a bite.

What you need to make it:

2 cups granulated sugar
5 large eggs, beaten
2 cups milk
2 teaspoons vanilla extract
3 loaves of bread from the bakery section
1/4 cup (1/2 stick) butter, softened

Possible additions: raisins or white chocolate chips

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons vanilla extract
1/4 cup brandy

How you make it:

Preheat the oven to 350 degrees F. Grab a 13 by 9 by 2-inch pan.

Cube the bread and place in a bowl. Pour the milk and let the milk seep into every inch of the bread. I let it sit a few hour in the refrigerator.

Add the other ingredients and mix by hand until all the bread is thoroughly coated in your amazing mixture. If you want to add raisins or white chocolate chips, do it now. Pour into a pan and put in the oven for 45 minutes to one hour. Magic will happen soon!

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Don’t serve the sauce without cooking it down. Tried that once…won’t do it again. Oh, and sorry for all the midnight calls. I really did have something funny to tell you. I just couldn’t remember what it was after you answered.

Nonna’s Marinara Sauce

What you need to make it:

How you make it:

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