I just had to include the photo above.  This is my dream for my child.  To read, read, read.  Then, discuss, discuss, discuss.

My dear sweet sister Amy arrived on Sunday afternoon to help with Liliana during the mornings for the next two weeks while I get some writing done.  She ended up having to return home last night, due to the fact that Liliana was a little confused with two of my very tall sisters showing up in quick succession.  She began to ignore Dan again, probably thinking she was returning to a house full of female caregivers.  Well, Dan and I have worked too hard to mess it all up now, so back Amy went.  Of all the people for this to happen to, I’m thankful it was Amy, because she “gets” what Dan and I are trying to do–both in our relationship and with our child.

So, onto better things.  I’ll find time to write in the early morning hours.

When Amy was here, I made Mollie Katzen’s Russian Cabbage Borscht for the first time, and I’ve received permission to print it in my post for today.  It’s chockfull of delicious things, and it tastes crazy-good.  Liliana gobbled it up, and she had it again for lunch today.  She can’t get enough of it.  As you might already know, borscht is a staple soup in the Ukraine and in Russia, so maybe she recognized “home.”

[I’ve made several other recipes from Katzen’s book, and they’re all fantastically good.]

Russian Cabbage Borscht

Reprinted with permission from Mollie Katzen’s Recipes: Soups (Easel Edition) by Mollie Katzen, copyright © 2007. Published by Ten Speed Press.

Preparation Time: 1 hour

Yield: 4 to 6 servings

Ingredients:

1 1/2 cups thinly sliced potato
1 cup thinly sliced beets
4 cups water
1 to 2 Tbs. butter
1 1/2 cups chopped onion
1 scant tsp. caraway seeds
1 1/2 tsp. salt (or more, to taste)
1 stalk celery, chopped
1 medium-sized carrot, sliced
3 to 4 cups shredded cabbage
freshly ground black pepper
1 tsp. dill (plus extra, for garnish)
1 to 2 Tbs. cider vinegar
1 to 2 Tbs. brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill

Directions:

1. Place potatoes, beets, and water in a medium-sized saucepan.  Cover, and cook over medium heat until tender (20 to 30 minutes).
2. Meanwhile, melt the butter in a kettle or Dutch oven.  Add onion, caraway seeds, and salt.  Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).
3. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets.  Cover and cook over medium heat until the vegetables are tender (another 8 to 10 minutes).
4. Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes.  Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.

Elissa’s added notes:  Delicious served with homemade or artisan bread.  It’s my personal opinion that the dill “makes” it.  When we were in the Ukraine, everything (including pizza) came with dill sprinkled liberally on top.  Since it’s such an ignored herb here in the States, we grew fond of it.  Another thing to try during the summer months when your tomatoes are ripening is a salad made up of diced tomatoes, red onion, dill, and sunflower oil.  Bon appetit.