Category Archives: Recipes

recipes

Girls, Challenge & Resilience!

Girls, Challenge & Resilience!

This Perfect Picture Book Pair written by award winning author-illustrator Ashley Spires features girls with strong characters.  Both books are wonderful examples of how they face challenges and demonstrate resilience. 

THE MOST MAGNIFICENT THING is about a girl who knows exactly what she wants to build and how it will work, but is frustrated because it’s not easy. So she quits. But she comes back and guess what? She gets it right! The book is a great example to kids that it’s okay to make mistakes and even get angry. We all face frustration and fear that we may not succeed in our endeavors. 

THE THING LOU COULDN’T DO is about a girl who loves adventure until her friends decide to do something Lou couldn’t do.  She makes all kinds of excuses but eventually Lou faces her fear. Rather than feel like a failure, she sets a goal. Not everything we fear can be solved easily or quickly. Just recognizing the fear is a step in the right direction. 

Perfect Picture Book Pair showcases two books with universal themes, but one must include a diverse setting, or life experience, or main character. My goal is to support books in the market that contribute to diversity in children’s literature. 

Mark Twain said, “Travel is fatal to prejudice, bigotry, and narrow-mindedness…” I believe reading is too! 

Kids love to see their reflections in books. Join me and #ReadYourWorld!

Happy reading…

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National Gumbo Day: First You Make A Roux

National Gumbo Day: First You Make A Roux
Today is National Gumbo Day! Hooray!

For anyone who grew up in Louisiana before the internet, learning to make a gumbo was a right of passage. Somebody, whether it was your mama, papa, marraine, parrain, mami, papi, grand-mère or grand-père made sure to pass on the family recipe. It doesn’t matter if you learned to cook a gumbo with fowl, seafood, or z’herbes, everyone learned to start the dish the same way – first you make a roux.  Roux, pronounced “roo”, is a mixture of fat like butter, lard, or oil and flour.  Used as a thickening agent, roux also adds flavor to a gumbo. The second thing learned is to never leave the skillet because it’s not that hard to burn a roux.

This week Louisiana lost one of her native sons, Chef Paul Prudhomme. So, in honor of both he and this delicious day, allow the Chef to teach you how to make a roux. It doesn’t matter if you like it light or dark, that’s the first step.        
See my post from last year here for a bit of history on gumbo. Follow this link for some gumbo recipes. Bon appétite!

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