This past year, my 6 year-old got out of school an hour earlier than my 9 year-old, and we spent that hour in the school library or, on sunny days, in the park across the street. Once spring came, an ice cream truck parked at the entrance and as we crossed the street into the park every day, Eli would ask, automatically, “Can I have an ice cream?” And I’d say, just as automatically, “Nope,” and list the snacks I’d brought in my purse. It was a routine that caused no particular stress or bother; we didn’t need any legislation to ban the ice cream trucks, we just went on our way.

I don’t have a single good reason for my school year, week day ice cream ban (which is really too strong a word for this routine), and probably if Eli had lobbied harder I would have caved. But he didn’t, so I didn’t. We would play in the park for an hour, he would munch on an apple and a muffin and maybe some peanut butter crackers or a MoJo bar, and then we would pick up Ben and snack some more. I don’t think either of them feels at all deprived of sweets, and if you have read this blog any length of time, you also know they are not — it’s just that most of the time, I like to make them at home.

But when summer vacation comes, I feel like celebrating. Even though the weather in San Francisco isn’t so summery, I embrace the season with sandals and bright pink nail polish and home made ice cream and field trips with the kids to the latest ice cream and donut shops:

the menu at Dynamo Donuts

My friends tease me about my summer food enthusiasms, but my family is certainly not complaining. And when we travel, as we have been this last week (and as Lisa has written along the same lines) I am just a little sweeter, and even more inclined to say yes to treats. They are morale and energy boosters, they are a way to sample the local food culture, they are a break in a busy day of walking from one science museum to the next. On the ferry to San Juan Island last week, which seemed in some ways so foreign, the boys were delighted to find their favorite ballpark treat:

And after a surprisingly good lunch from the snack bar at one of Vancouver’s amazing public pools today, Eli chose from the standard ice cream menu:

While Ben bypassed that for a less typical post-swim snack:

This afternoon, flagging after a long walk from the planetarium to the Granville Public Market, we stopped for donuts, and we’re already looking forward to fudge tomorrow at the Capilano Suspension bridge, because apparently fudge is one of the things one buys to survive a walk across a sky-high suspension bridge, and because we are on vacation, and because it is fun to say yes.

by Caroline

As I learned this week, thanks to the intrepid research assistance of friends and family, true Cracker Jack — whether you buy it at the ball park or make it at home to eat while cheering for your team — contains molasses. And while I’m always looking for ways to add iron-rich molasses to our vegetarian diet, I don’t love its flavor, which can dominate a dish. Especially a dish consisting primarily of popcorn.

So, we made caramel corn and it was fabulous. I looked at over a dozen recipes and made two different versions, and based on all that, think this recipe from Smitten Kitchen wins. Many recipes call for corn syrup or Lyle’s Golden Syrup, they call for shortening or margarine; while I do tend to stock those ingredients, I always have a much bigger supply of plain old butter and sugar (and butter just tastes better). Other recipes are fussier about the preparation of the caramel, too, but nothing could be easier than letting it bubble, unstirred, for ten minutes.

I love the addition of cayenne pepper in this recipe, which gives the corn a nice warmth without being too spicy, but if you’re sharing this with the kids, just leave the pepper out. Or, be like me and make two batches.

So here it is, straight from Smitten Kitchen:

Nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup popcorn kernels
2 cups salted peanuts (optional)
1 1/2 teaspoons baking soda
1/4 to 3/4 teaspoon cayenne pepper (see Note)
3 cups sugar
3 tablespoons unsalted butter
1 to 1 1/2 tablespoons kosher or coarse sea salt (see Note)

Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.

In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.

In a small bowl, whisk together the baking soda and cayenne pepper (if using).

Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn and don’t fuss if it doesn’t all come out of the pot — you’ll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.

Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container.

We have a great debate going in our house: which goes in a root beer float first, the ice cream or the soda?

This has been an ongoing experiment all summer long, since we discovered Trader Joe’s has a good bottled root beer (& a caffeine free cola that’s pretty terrific, too.) We don’t drink bottled soda as rule around here (although we do indulge in homemade kidtinis), but I’ve been making an exception lately and I keep a few bottles of this soda on hand for fun and nostalgia.  It’s great for a weekend cocktail and floats make for an easy, fun dessert in the hot weather.  Especially for guests and grandparents.  Lately, about once a week Ella will mix up a cherry coke before dinner or we’ll have root beer floats after dinner.

In our effort to settle the ice cream/soda debate, we stumbled upon Bobby Flay’s adult version, which includes bourbon and is pretty much the perfect end to a barbeque if you’re a grown-up.

To wit, our method is this, and involves floating the ice cream on the soda. But you put the ice cream in first and get a slightly creamier drink.

Fill a large frosty mug with root beer (and a little crushed ice if you like. It’s nice if it’s colder, but it also gets in the way).  Float 1 scoop vanilla ice cream on the soda.  If you’re an adult, add a up to a shot of bourbon over the ice cream. Top the ice cream with fresh whipped cream.

For adults only

It’s all about rockets in our house lately. The boys are reading about Apollo 11 and the other moon missions, drawing rocket pictures, building cardboard and foil rockets, and making plans for their future lives as rocket scientists.

I play along as much as I can, but my kids understand two fundamental things about me: I prefer stories to lists of facts (I refuse to read aloud from the encyclopedia at bedtime); and I’m always happier if there’s food involved. So, during this rocket time, we’re all happy reading Tony Di Terlizzi’s fun picture book, Jimmy Zangow’s Out-of-This-World Moon-Pie Adventure, about a boy who flies into outer space and gathers a year’s supply of moon pies.

And then, in one of those fabulous coincidences that occasionally strike, I realized the boys had never had a moon pie, and a magazine arrived with a recipe for them. It was fate. It was a sign. And it was also an excellent way to spend the first full day of summer vacation.

boiling the sugar

pouring the boiling sugar into the gelatin

whipping marshmallow (or, I Can't Believe I Let Eli Put the Camera So Close to the Goo)

one giant, messy marshmallow

melting chocolate

chocolate-coated graham crackers, awaiting their filling

The resulting moon pies really can’t be beat, but I did, at Tony’s suggestion, make one big change from the original recipe: slice through the marshmallows in half, horizontally, and you get 18 manageable moon pies instead of 9 that are so tall they won’t fit in anyone’s mouth. Make sure to keep a big bowl of cold water handy, both while you’re pouring the boiling sugar mixture into the gelatin (in case of accidental burns) and while you’re spreading and later slicing the marshmallow: if you dip your spatula and knife blade in the cold water, it won’t stick. And then, invite some friends over to share the snacks.

mmm, moon pie

I’m in my last year of having a little one at home  (though little is a relative term for my son, who has never been small).  Finn attends preschool only 3 mornings a week, I have a sitter for about 5 or 6 more hours, and the rest of the time, we do important  5-year-old things, like Lego, and Indiana Jones, and playing in the park, or taking short day trips, or reading, or napping, or building, or planting, or cooking.  We have a lot of unstructured play time.  We talk a lot. He plays alone a lot.  Some days, we stay in our pajamas until 10 am.  It’s been a terrific time, with just the two of us, and while he is endlessly excited about starting kindergarten at the big school, and I am looking forward to to more time for my work, I’m also sad to see these lovely years end.

One of the most tangible things we do, on occasion, is go out to lunch, just the two of us, some place local and casual.  I’ll pick him up from school, we’ll run an errand, we’ll find a place to eat.  He usually has a  say in what we eat and where.   Sometimes we go to a terrific little breakfast/lunch spot in town because they give the kids wikistiks. (Also the food is good.)

Another time, we found a hot pretzel on an SF trip, before we spontaneously decided to wander into Chinatown. We came home with some great almond cookies.

And last week, he was dead set on grilled cheese, which we found in a little lunch shop, where we were able to eat outside in the middle of a street art fair.

Surprisingly, the Lays chips he chose were a lot healthier (less fat, less salt, more vitamins) then mine, a fact which still makes him laugh.

He got his grilled cheese. I got a terrific turkey club. We both had Italian sodas.  He was sweet and grateful.  We sat in the sun and ate and chatted about things, like whether or not we liked the paintings lining the street, why his dad is famous for his kidtinis, whether or not that plane flying overhead was a jet plane or not, the plans in his head for his new Lego construction.  It was an easy, joyful meal.  My son is growing up.  Fast.  But that also means that we can enjoy being together in surprising new ways.  I love his company more than ever, and most of the time, he still enjoys mine. A little pause for lunch together, alone, in the middle of the day, with a little bit of good, easy food, is a simple way to enjoy each other’s company on our own terms.   An easy, affordable meal out with your child lets you be together without distraction, without the burden of preparation or clean up, without interruption. It makes you pay attention.

The Valentine’s Day lollipops were a disaster. Two recipes, three flavors, three batches, nearly 150 suckers later, and not a single one came out right. They were pretty, but not so tasty, and didn’t harden. They’re not a good activity for kids because well, candy is really hot.

So, on February 13 we were stuck.  We had valentines, but no treats, and nearly 5 dozen kids to take care of.  And so we made something starts out very sticky which saved the day and which I suspect will not only be our Valentine’s Day go-to treat but which will grace our table regularly over the coming year.

Homemade marshmallows are really easy and fun to make and really delicious–and versatile. Once you get the basic recipe down you can add any flavoring you like:  think beyond peppermint, which is certainly a good choice: to lavender, coffee, orange blossom, lemon or zest, coconut, almond, rosemary…if you can find the extract or steep the herb in the sugar syrup, you can make a marshmallow flavor with it.

I used  this recipe on Epicurious, added red food coloring, and used only confectioner’s sugar for the final dusting.  I heated the sugar syrup, but with careful pouring, Finn manned the hand mixer for quite a while.  You should beat the mixture until it’s really, really thick, probably longer than you think you need to. Then you spread it in the pan, wait and cut. I used a pizza cutter sprayed with nonstick cooking spray.  The actual “baking” takes maybe 20 minutes, so while it will take several hours from start to finish, the active time is minimal.

The kids filled the bags assembly-line style, and we had enough left over to bring to a party on Sunday, where the adults probably ate as many as the kids. They’re that good.

I have never brought a bottle of soda into the house. Occasionally when my father or father-in-law are visiting, they buy their own diet soda, but I can safely say that nothing with corn syrup has ever been brought into my house by me or my husband.

This is not to say the kids haven’t had their share of Shirley Temples at restaurants, and if you’ve read even a little of this blog you know that they have kidtinis with some frequency.(Try the new search engine on the blog site! You can have your pick of recipes!). The point is,  we don’t have a ban here on sugary drinks, but we do choose to drink them selectively and to make them less sweet than say, a can of coke.

However.    As I was paying for my wine at BevMo a week ago, I saw a big stack of Coca-Cola. From Mexico. Made with real sugar.  In thick glass bottles.   Caroline’s husband is, I think, partial to this elixir for himself. But we don’t see it all that often here, and if you know me, you know I bought a dozen bottles.

When I showed the kids the treasure I had found, they had no idea what it was.  “What’s coke?” Finn asked. “What’s it taste like?” Ella wanted to know.   “It’s delicious,” I told them, and I let them split a bottle for lunch, over ice.

We made appropriate ceremony, and then they tasted.

Finn loved it.

Ella really didn’t care for it, and now, while Finn will chant “Coca-Cola! Coca-Cola!” while watching football (we each had a bottle during the Superbowl), Ella leaves her bottle untouched.  There are worse things, of course, but for the rest of us, not much better than a good, real Coke once or twice a year.

It was a hot day. We’d been exploring the Storm King Art Center by foot and by tram; we had picnicked and sculpted and now it was time to refill our water bottles and drive home. We could see, near the water dispenser, a vending machine with ice creams. OK, we told the boys, you can each choose an ice cream.

Tragedy. The vending machine was broken.

Plan B: We’ll stop for ice cream on the way home, we promised. The boys were skeptical, hungry and tired. I wracked my brain, thinking of all the fast food joints we’d passed on the way, but couldn’t remember seeing a single decent ice cream place. We needed the Red Rooster. We got in the car and drove, fingers crossed.

And then I saw the sign: Rita’s Ice Custard Happiness. Perfect!

I have to admit, it wasn’t immediately happiness. This:

grand as it is, was a little overwhelming at first, and there were tears from one boy before there was happiness. But I made the supreme maternal sacrifice and ordered one of the two things he wanted (the lemonade ice custard, which I have to say was excellent, with chewy bits of lemon zest), and then we all felt like this:

The Red Rooster is a small white place with a red and white striped façade, its steep roof topped by a giant sculpture of a soft serve vanilla ice cream cone. These days it has acquired some retro appeal; Jane and Michael Stern have reviewed it, and hip New Yorkers make pilgrimages for the Rooster’s fresh burgers and real milk shakes. But when I was a kid, before Route 22 was dotted with MacDonalds and Burger Kings, the Rooster was just a typical burger shack, the only place to stop for miles. There are two or three small tables inside, but they’re always taken up with people perched waiting for their orders; everyone eats at the picnic tables outside, or, in rougher weather, their cars. Friday afternoons would find my dad (my mom would join us later, after work) driving my brother Larry and me from our house in Westchester to my grandparents for the weekend. The Rooster was the halfway point, so we would stop to stretch our legs, use the bathroom and then, if the timing was right, buy hamburgers and root beer floats.

Now, the Rooster marks the halfway point between JFK Airport and the house my parents built for their retirement, a little north of where my grandparents lived. And so just as when I was little, a trip to Grandma and Granddad’s house involves, for my kids, a stop for ice cream. We have to leave home early to make our flight, so Tony and I scoop the kids up out of bed while they’re sleeping, and somehow the chance to eat ice cream in pj’s after 11 hours of travel makes it all the sweeter. They should be eating a proper meal, but sometimes nostalgia and sentiment are stronger than nutritional values.

What’s a summer without ice cream? No kind of summer at all. Last week we made our own It’s-Its, this week, we stopped in at the Santa Cruz Beach Boardwalk (where everybody has a good ti-ime) and tried out the ice cream treats on offer there.

Ben, no doubt still dreaming of It’s-Its (and also realizing that everything tastes better when served on a stick), went for the chocolate-dipped “sandae”:

Eli just went for sheer size, choosing the Super Sundae Cone:

He even ate the maraschino cherry off the top, and declared “This is the goodest moment ever!” Which made it a really good moment for me, too.