Little wise red-haired gent

It is hard to be a four year old, especially when you were so recently three. My nephew turned this special age of reason this weekend and Ben and I were lucky enough to make the invite list to his birthday party. Ben enjoyed the 12 foot tall Little Tikes inflatable slide as much as the toddlers, who were running around with their life jackets on in the 6 inches of water that accumulates at the bottom (safety first). My favorite moment was gift-opening time when Abram so wisely announced “you can get a lot of toys so that you can share them with everyone.” I think four must be the age of reason because before the birthday party (when I will label him technically three years old), he was beside himself at the thought of party favors (how absurd that people should take presents away from you on your very own birthday). The party ended well: tops licked off all the cupcakes, Abram sharing politely with miniature cousins and miniature friends, and all the stress a four year old could muster let out on a piñata.

The day following the party was my turn to cook dinner, and although it was less joyfully chaotic, I do think my in-laws enjoyed the momentary peace.

Prosciutto wrapped Rosemary Chicken

4 boneless, skinless chicken breasts

2 heaping tablespoons fresh rosemary, chopped

8 slices prosciutto

1 teaspoon salt

½ teaspoon pepper

olive oil

Preheat oven to 375° F.

In a large bowl, combine rosemary, salt and pepper. Brush chicken with olive oil then toss with the seasonings in the bowl until evenly coated. Wrap each piece of chicken with 2 slices of prosciutto and lay on an oiled cookie sheet. Roast for 20-25 minutes or until done (use a meat thermometer- chicken is done at around 165° F. If you do not have a thermometer, just cut open one of the chicken pieces at its thickest width and make sure it is evenly white and cooked through).

Panzanella

4 tablespoons olive oil

1 teaspoon minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons champagne vinegar

Juice of 1 lemon

½ teaspoon Kosher salt

1/2 freshly ground black pepper

1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick

1 large ripe tomato, cut into 1-inch cubes

10 large basil leaves

3 tablespoons capers, drained

1 red onion, sliced into 1/2 inch rounds

1 red bell pepper, seeded and cut into 2 large pieces

1 yellow bell pepper, seeded and cut into 2 large pieces

1/2 small whole grain crusty bread, cut into 1-inch thick slices

any other veggies from the garden! Zucchini and squash are great additions

Prepare your grill to medium-high heat.

In a small bowl, whisk together the garlic, mustard, vinegar, lemon juice, olive oil, teaspoon salt and teaspoon pepper.

Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.

When the grill is ready, brush remaining vegetables and bread with olive oil. Grill vegetables first, about 4 minutes on each side. Grill bread next, also about 4 minutes on each side (you want grill marks on both the vegetables and the bread). Slice the vegetables and bread into 1-inch thick pieces (this is a very rough chop- you want big bite size pieces).

Add your grilled vegetables and bread to the tomato and cucumber mix and toss in the basil. Pour vinaigrette over salad and toss gently to coat. I had to stop at this moment to appreciate the soft steam and fabulous smell rising out of my bowl. Wow. Finally, taste and adjust with more lemon, salt, or pepper. Serve warm.

Peanut Butter Cup Ice Cream

2 large eggs

3/4 cup sugar

2 ½ cups half and half

½ cup milk

1/2 cup smooth natural peanut butter

1 bag mini Reeces (the tiny, already unwrapped kind)

1 teaspoon vanilla

dash of salt

Whisk the eggs until light and frothy. Add the sugar slowly, whisking constantly to incorporate. Add the whipping cream, milk, vanilla, and dash of salt and whisk until smooth. Pour 1 cup of the mixture into a separate bowl and add the peanut butter to that bowl. Mix well and pour peanut butter mixture back into the cream mixture. Whisk in until fully incorporated.

Freeze mixture in your ice cream maker as per the manufacturer's instructions. Two minutes before the ice cream is due to be done add the peanut butter cup pieces.

Eat it soft or pour into a tupperware and freeze until hard (it should take about 4ish hours).