Don’t you love Sandra Boynton books?  Our favorites are The Going-To-Bed Book and Blue Hat, Green Hat.  My mom bought this one, Philadelphia Chickens, for my kids a few years ago, and its music has been playing in our heads ever since.  My oldest son, when he was about four, used to listen to the song “Snuggle Puppy” with tears in his eyes.  When I asked him why it made him cry, he said, “It’s just so sweet.”  Now my youngest son makes me sing it to him every night.

If I haven’t convinced you yet, then let me introduce you to Connie, my talented new guest mom.  She is a hysterical writer, a teacher, a mom, and she wrote all you sophistireaders a review of Philadelphia Chickens.  

a remarkable book

Philadelphia Chickens is a wonderful book and companion CD for people of all ages.  Little ones will love the bouncy music and Sandra Boynton’s adorable illustrations, older kids will enjoy the clever lyrics, and adults will be stunned by the actors who perform the songs.  

In my last year of teaching in Florida, Philadelphia Chickens was the soundtrack to my life.  I have been a fan of Sandra Boynton ever since I discovered her books while working in a bookstore, but this one has a special place in my heart.

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I have this old Martha Stewart Living magazine in my basement (don’t remember which one), that has this amazing looking recipe for honey lavender ice cream.  It sounded so glorious that when I was trying to come up with a madeleine recipe for Easter, I immediately thought of the honey and lavender combination.  

These taste like a warm spring day.  I hope you love them.  

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Matzo Brei is a dish made with matzo and egg, the basic version resembling French Toast made with unleavened bread.  From what I hear, there are about as many recipes for it as there are Jewish grandmothers.  Since it’s popular this time of year during Passover, I thought I’d come up with my own recipe.  My take on it has some Provencal flavors.  It’s savory and light and absolutely delicious.

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Years ago I bought a couple cook books from Dorling Kindersley in the Look & Cook Series by Anne Willan.  They have amazingly clear step by step photos, and it was from them that I learned many basic cooking skills.  Anne Willan makes puff pastry, crème brûlée, and soufflé insanely easy.

Unfortunately, the books are out of print, though you can still order them used through independent sellers on amazon.  I highly recommend any of them, especially those that would teach you skills you have not yet mastered.  They make superb reference guides for any kitchen.

I learned how to make Baked Alaska from her Delicious Desserts book.  I adapted it myself, but the principles were form her.

Oh, and by the way, Italian meringue is definitely the way to go for Baked Alaska.  Any other meringue will simply not do.  Not after this.  It tastes like one big fluffy marshmallow toasted to perfection.  Mm.  I wish we still had some left.

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Store & Style, a hip new online magazine, created by the fabulous Christine Vick and Rebecca Wallace, recently asked me to write an article for them, and they just published it.  Yeah, I feel cool.

Go check it out!