Lost Lake Resort Camping Trip {#gocamping} #oregon #getoutside #nature {#galactosemia #newbornscreening}

This my friends is our summer of camping and living outside.  You may remember that we got a new tent earlier this year and are truly enjoying it.  Never has camping been easier;  finally a tent that I can put up all by myself…

It has been very hot here in Portland and you know what we do to escape the heat?  We either drive out to the beach {= Pacific Ocean}, or we go up by the mountain {= Mount Hood} to one of the lakes to swim and camp.  This year we have already been to Trillium Lake but this was our first camping trip to Lost Lake {we have come up for the day before}.  A few things to know if you plan on camping at Lost Lake; get there early in the day to find a spot - there are also a few walk-in sites however all sites are first come first served.  Yes,  you cannot reserve a spot.  Try to come up during the week and stay a couple of nights.  It will be challenging to find a spot on a weekend - but you can always call the resort in the morning to find out how many camping spots are available…

P.S.: Can you see our tent right behind Alena & her friend...

We made the trip out to Lost Lake on a Wednesday morning together with our friend Kim and her 4 year old twins.  Kim has camped there many times before so she knew the perfect site for the six of us.  Luckily the site was empty when we arrived and we quickly pitched the tents.  Okay - I admit Kim helped me in putting up the tent…While we put up the tents the kids  explored the camp site, walked on the large log and later both of my kids read to Kim's children.

Dinner was amazing; Kim cooked for all of us take a look at this amazing looking plate…

The next day Kim rented a boat and took all the kids fishing; both Alena and Mia Rose loved it and cannot wait to get their own fishing poles. I think that will be the perfect activity for Ron with the girls because this girl is not much of a fisher…

Oh, I almost forgot there was ice "cream"; plenty of dairy free options for the girls leaving everyone happy :)

On Friday the girls and I hiked around Lost Lake which everyone enjoyed - yes, truly I kid you not neither of the ladies griped even so Mia Rose only found one newt ….

By the time we got back from our hike the other parental units had arrived from Portland….

We had one amazing time; these are little things which I never thought would be possible ten years ago when Alena was first diagnosed with Classic Galactosemia.  Our life is luxuriously ordinary and I never ever forget that newborn screening saved both of my children.

Overnight 4th grade trip…{are not so scary after all ~ #Galactosemia}

How are you today?  I am so behind on my posts…lately it seems that they only take place in my head and never make it onto the screen….this one is long overdue.  This is about something I have wondered abut for a very long time.  What will it be like if our girls go on overnight camp trips.  Will the food be "safe" for them?  Will they be singled out, or will they be included?  Will it be an issue?  Well, the answer to my question came earlier this month as Alena went on her first trip to outdoor school.  Her class actually went for two nights, and as chaperones were needed I asked to join.

Let's just say that both of us were very excited; I was probably more nervous than Alena.   I went being all nervous and came back excited. Oh, we had SO much fun…it was simply amazing; Alena's teacher had called ahead to make sure the kitchen knew about her dietary restrictions.  Every meal a person came out to her and explained which foods were not safe.  There was pudding for Alena, soy milk, treats, and they even made special breakfast sausage for her.  I was just blown away as were my worries.  Alena herself - yes, she decided to sit at a different table from mine a couple of times - always asked and other chaperones told me how impressed they were that she always made sure that the food was safe for her.  Yes, I will say it here and now I am so proud of our big girl :)

The camp itself was beyond amazing; the setting was on 550 acres in nature away from the city right at the foot of Mt. Hood.  We slept on bunks in cabins, and enjoyed a large camp fire every night.  During the day there was outdoor school and we hiked through the woods exploring nature around us.  The most amazing thing to me was that the "Solo hike"; it is what it sounds like.  Everyone goes on a hike all by themselves.  The teacher went ahead and put little notes down and signs where to turn; then one kids and/or chaperone followed alone every 5 minutes.  To say that I was nervous about my girl hiking alone is clearly an understatement; yes I was beyond nervous and so was Alena as well as all the other kids.  Take a look there she is before the hike…

…however the Solo hike was the most amazing event.  Each kid got to experience nature by themselves, each kid was challenged and then realized what they can do. It was the single most empowering moment.  Simply amazing…and you know what? It was the favorite event of almost every single kid...

I have learned so much on this trip.  Our children are so strong, they stand up for themselves, and yes they do understand their dietary restrictions.  It makes me so happy…..

Please meet Lisa - #Galactosemia around the world #Italy {#Newbornscreening}

This is the first post of - hopefully - many others;  I want you all to meet people around the world who are living with Classic Galactosemia.  Ten years ago, Classic Galactosemia was something I had never heard about and when Alena was diagnosed it was obscure.  And yes, I wanted to know what with this disorder was like. Once we learned about the treatment {=diet} and the regional treatment differences it got even more confusing. But yes, you are right this is not what this post is about...

Karin & Eberhard

We first met Lisa and her family in the summer of 2008.  It was the girl's first trip to Alto Adige {Northern Italy} and I had communicated ahead of time with Lisa's Mom, to figure out "safe" foods etc.  You can say we were still novices as both girls were very young.  Karin and Eberhard {Lisa's parents} taught us that you must keep "unsafe" foods in the house, that the kids must learn that not everything at the table is safe for them to eat, and that it is okay to order "unsafe" food for yourself because the kids need to learn that not every food can be shared.  It was the best lesson learned and I will always be thankful to our friends; Karin and Eberhard know because both Lisa and Philip have Classic Galactosemia.   Since then we have met up again once in 2010 for a brief visit in Alto Adige, and again this year when we were able to spend quite a bit of time together.  It is at that time when Karin told me Lisa's story.

Ron, Lisa, Eberhard, Philip, Karin, Mia Rose, me, and Alena

Lisa was born in Brixen; she was jaundiced when released from the hospital and the parents were told not to worry "it happens from time to time, but she will get better".  She did not get better and the parents brought Lisa back to the hospital to be evaluated "she is fine" was the word and they were sent home again.  The next day, having a gut feeling that something was just not right, Karin and Eberhard returnd to the clinic.  A pediatrician recognized the life threatening situation and put Lisa her immediately in the PICU.  They had come back to the hospital just in time; Lisa recovered and soon the pediatrician had Karin nurse Lisa again. Lisa got sick again and it was at that time that her newborn screen test results came back showing a positive for "Galactosemia".  Lisa was immediately put on soy formula; she was a patient at the metabolic clinic in Innsbruck and follows the same diet our girls are following.  You know, avoid all dairy except for aged cheeses such as Parmesiano Regiano, Gruyere, Emmenthaler, etc. both Lisa as well as Philip also eat all fruits, and vegetables.

Today, Lisa is a beautiful teenager - let me tell you both of our children absolutely love her as she spent so much time playing with them.  When we were visiting Karin made Tiramisu for the cow eating folk and Lisa made a "safe" Tiramisu for the kids.  It was delicious and it is obvious that cooking as well baking is one of Lisa's hobbies.

Lisa showing off Galactosemia safe Tiramisu

In her free time away from school and homework Lisa likes to go swimming and skiing.  She loves to spend time with her friends and every so often they all go out for ice cream at one of the cafes. "I always ask whether it is is safe and  eat sorbet" she says;  Lisa also likes to read and listen to music.

When she grows up she wants to pursue a degree in early childhood education.  As I can attest she is great with young children.

Are you interested in being featured?  If so, please contact me by sending an email to germanpdx (at) gmail(dot)com

Trick-or-Treating tips for #kids {#allergy #Galactosemia} #halloween

Mia Rose carving her Jack-O-Lantern

Can you believe that it is almost Halloween Eve?!  Alena and Mia Rose have been counting down the days; we decorated the house and yard right on time - you know that is October 1st - visited the pumpkin patch and started to carve our Jack-O-Lanterns a couple of days ago.  Dinner for Halloween is planned, costumes are ready, and candy for handing out is bought as well.  I guess you can say we are prepared...

Here is a question that has was on my mind when our girls where not old enough to go trick-or treating.  How will that work?  Will they be sad if they cannot eat the candy?  Or will we just not allow them to go?  {Yes, I honestly entertained that question once for about 10 seconds...what on earth was I thinking?!}

Alena carving her Jack-O-Lantern

The first time year we took Alena trick-or-treating we went to the Kennedy School for an indoor trick-or-treat event.  She was so excited and at the time we allowed her to only take "safe" candy {you know Skittles, Twizlers, etc.} - I have to admit to some minor heavy heartedness at the time but these times have passed.

When trick-or-treating the girls always pick a piece of candy even if there are only "unsafe treats"; they are - of course - super excited about the houses that have safe treats, or special treats just for them...At home each girl empties her treat bag onto the table and they separate by safe/unsafe treats.  Next we exchange the unsafe candy for safe candy.  I always buy a bag of "safe" candy which we keep at home for this purpose only.  This year, I am thinking that we will also exchange some candy for nickels...you know because how much candy does one really need, right?!

Now here are Alena's & Mia Rose's tips for a fun Trick-or Treating  -

- See if there is a piece of candy that is safe, if not
- are there other treats like pencils, erasers, tattoos, if not
- choose the piece of candy that is the prettiest .
- Have lots of fun!!!

Now here is how it happened in the past....

Travel Preparation {tips - #kid travel with #dietary #restriction}

Yes, it is that time of year again.  We are getting ready for our annual visit to go to our other "home" a couple of airline rides away.  Every year we go back home - well, at least for me it is back home to the place I grew up - to Tuttlingen, Germany, a medium size city in Southern Germany.  We usually fly into Zurich, Switzerland as it is the closest and to me easiest airport to get to/from Tuttlingen.

It is also the time of year when the girlies go to school in Germany for a couple of weeks, while I work and visit with some of my clients.  Yes, the girlies do go to school in Tuttlingen; to be exact it is the school I went to as child and my Mom taught at for many years.  This year will be Mia Rosies' first time at the school, and Alena will be going to third grade.  It is a great experience for the girls and fully immerses them into the language as well culture. No worries, both girls have known many of the other children for years.  These are the same children Alena first went to Kindergarten {she started when she was three and went for a month} and has been back every single year.  Mia Rosie also has been to Kindergarten with many of the children she will meet again in her German classroom.  Let me just tell you,  that I am so grateful for my mother and the school in helping to arrange all of this.

Summer 2012

For the children it is a natural experience to travel to Europe; I understand that we are very fortunate and am so thankful for that.  Travel was something that - when Alena was first diagnosed - we were not sure how it would be possible.  We read so many scary things about Classic Galactosemia, the diet and I was at a loss to understand how it could be possible.  In all honesty, I had no idea what her and our life would be like..but let me tell you.  Travel is absolutely 100% possible without any compromise!!! Yes, it may take more work but what that most certainly is not a deterrent for us.  So this is what we do.






Since we travel international, we order vegan meals for both girls {not that great but they do get a tray}

I pack lot's and lot's of food.  Our first flight will be from PDX - JFK and I will be making sandwiches, pack fruit, some cookies and - most important - gum (!).  The girls do not often drink soda - yes, because I block it friends - but this is the time they can get their soda {lemon/lime}.

My plan is - fingers crossed - to get a "safe" sandwich plus some fries for the girlies at our stopover to make sure they are fed and - wishful thinking - tired for the last/longest leg of the flight.

Summer 2012

Oh, and yes I have found it is best {plus the most fun for the girlies} when I pack the food for each girl and they can take it out when they get hungry.  No need to ask the mothership.  Along with the food, I also pack a new book, some markers, a notebook and some other fun little games into their backpacks to be found while we are in transit...





This time we will also enjoy a family vacation at the end of the trip and we will staying in a coupel different hotels.  I will tell you more about that plus the planning involved as we get closer....so stay tuned...

Ham Crescents {Schinkenhoernle} #DairyFree for #SundaySupper

Are you hosting a Super Bowl Party today, or are you going to one?  Well, us we...I probably should not admit this... we are neither going nor hosting.  Actually, we do not watch sports - well, that is unless the Packers are in the Super Bowl. I do love a good party so, and all the fun foods that come along with it.  What about you?  Come join us for our virtual #SundaySupper Super Bowl Party.  My friend Jen of Juanita's Cocina is our host today.  An amazing woman, friend and my #SundaySupper mentor.  Be sure to stop by her fantastic blog....

Now on to the party, and the Ham Crescents {Schinkenhoernle}.  Somewhat similar to a Ham and Cheese Croissant, but different.  Did I confuse you?  Ok...there are several different versions, it essentially a hand-pie.  It can be as easy as a slice of ham rolled into a flakey crust, or adding ham with cheese.  Mine are a little different.  A delicious pastry filled with vegan ricotta, garlic, and ham; Emmenthaler is optional.  It looks like a lot of work, but it is much easier than you think.  Really!

This is what they look like...

Ham Crescents {Schinkenhoernle} #DairyFree - makes app. 16 pieces

Dough  - can be made a day ahead of time

• 2 C flour
• 3/4 - 1 Tbl Salt
• 1 stick and 3 Tbl Earth Balance, or other vegan margarine cut into pieces
• 1/2 C cold water

1. In a large bowl combine flour, salt, and margarine. Mix together - by hand - until the entire mixture

    is crumbly 

2. Add cold water at once and quickly - I use a scraper and/or my hands - put ingredients together until

    they form a dough {do not knead}

3. Divide and wrap each piece into kitchen wrap and cool for at least 1/2 hour before using

Filling -

• 1 pack 12 oz. Silken Extra Firm Tofu
• 1/2 tsp. Agave
• 1 tsp apple cider vinegar
• 1 tsp salt {or more}
• 4 oz. ham {read label carefully to make sure it is dairy free} diced
• 1 large clove of garlic minced
• 1/2 - 3/4 C of parsley minced
• salt, pepper, and paprika
• Optional 2 oz. Emmenthaler grated
• 1 egg white
• 1 yolk thinned with some water

1. Make Vegan Ricotta by smashing the tofu with a fork, and mixing in Agave, apple cider vinegar

    and salt.

2. Mix Vegan Ricotta with garlic, ham, minced parsley, {optional Emmenthaler} salt, pepper, and 

    paprika. 

*Preheat oven to 425F* - line two baking sheets with parchment paper

1. Roll dough into a 8"-10" circle {I have a wooden board with different pie sizes}

2. Cut dough into 1/8 pieces

3. Spread filling onto each piece

4. Baste egg white on the sides before rolling them up

5. Roll each piece up - it will be a crescent roll

6. Place each piece on the baking sheet

7. Baste each roll yolk {for them to turn nice and golden}

8. Bake for app. 20 minutes or until golden

9. When golden, take them out of the oven and let them cool down a bit. 

Serve either warm or at room temperature.  They are delicious!

Ham Crescents {Schinkenhoernle}

Now take a look and see the amazing dishes everyone else from the #SundaySupper team is bringing to the party today...

#SundaySupper Super Bowl Appetizers & Snacks:

• All American Ranch Cheese Ball from The Weekend Gourmet
• Bacon Double Cheese Burger Dip from In the Kitchen with KP
• Bacon Kettle Corn from The Girl in the Little Red Kitchen
• Baked Crab Cakes from The Meltaways
• Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
• Buffalo Chicken Pizza On A Stick from Neighborfood
• Buffalo Tofu Bites from Soni’s Food
• Cheeseburger Bites from Momma’s Meals
• Cheesy Jalapeno Popper Dip from Daily Dish Recipes
• Cranberry Glazed Meatballs from Curious Cuisiniere
• Easy White Queso with Chorizo from Supper for a Steal
• Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
• #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
• Gulf Coast Smoked Tuna Dip from 30A Eats
• Ham & Cheese Crescents from Masala Herb
• Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
• Little Filo Cheese Rolls from Food Lust People Love
• Mini Crab Bites from Webicurean
• Muffuletta Skewers from Magnolia Days
• Onion Cheddar Cheese Ciabatta from Family Foodie
• Peach Jalapeno Fritters from I Run for Wine
• Philly Cheesesteak Bites from Cindy’s Recipes and Writings
• Pizza Pretzel Rolls from Cravings of a Lunatic
• Pizza Wontons from Peanut Butter and Peppers
• Refried Black Beans with Pita Chips from Basic N Delicious
• Roasted Garlic-Bacon Dip from girlichef
• Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
• Stamp & Go! from The Lovely Pantry
• Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
• Tandoori Spiced Popcorn from MarocMama
• Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:

• Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
• Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
• Chicken in Passion Fruit Crunch from The Urban Mrs.
• Green Chile Cheeseburgers from Juanita’s Cocina
• Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
• Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
• Meatball Sub Sliders from Country Girl in the Village
• Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
• Pigs in Sleeping Bags from Comfy Cuisine
• Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
• Vegan “Hamburger Helper” Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:

• Shortbread Brownies from Baker Street
• Smores Blossom Cookies from Chocolate Moosey
• Sweet Little Pastries from Happy Baking Days
• Sweet Potato Cake Pops from Ninja Baking
• Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos

Happy St. Nikolaus {St. Nicholas} Day {#video}

Do you know about St. Nikolaus?  We always celebrated "Nikolaus Tag" in Germany and think that many in the United States also celebrate it.  It is so fun...Nikolaus visits in the night from December 5th to the 6th and in anticipation for his visit we leave out our boot{s}.  To be sure that he has easy access to get to them we leave them out on the {covered} back porch.  The girls love it and the anticipation is high the night before he visits, and in the morning.  Will he visit?  Did he visit?  Is he still here?  Did he bring us something?  Or did he bring us "Ruten" {twigs}?  You get the picture, right?

He always used to leave little presents for me when I was a kid, but there was also always a "Rute".  The "Rute" was decorated with "snow" {cotton balls}, and chocolate...always fun...

St.Nikolaus visited...boots are filled

Alena and the "Rute"

So did he visit this year?  Yes, he did and the girlies were so happy. He brought little oranges, hazelnuts, a small ornament for each girl, a chocolate bar for Alena, a box of Tic Tacs for Mia Rose, a box of stickers for each girl, a mini eraser  AND...tahhhh-dahhhh a mini Rute.  The Rute was complete with "snow" and {dairy free} chocolate.  Whoo-hoo, where did he get it...well, I think there was some assistance from a glue gun and this mothership :)  Yup,  it was  is a lot of fun...

and here is Alena to tell you what happened today :)

Do you have a fun tradition?  I would to hear about it....   

Walnut Cookies #Dairyfree for #CookieDay (Walnussbroetle}

We are on a cookie baking roll...yes, we are.  This is the time of year we have dessert every single night after dinner.  Yes,  we are having cookies - it is the only time of year that dessert is standard in our house.  There is something magical about this time of year, and the scent of cookies in the air...

Today we made Walnut Cookies {Walnussbroetle} and Mia Rose was my after school helper.  This is a very easy recipe - but you need a little bit of time as the dough needs to rest in the fridge for at least an hour.  If you like walnuts, the wait is very much worth it as they are delicious...

Walnut Cookies
1-1/3 C flour
1 C Walnuts - finely chopped {meal like};
2/3 C light brown suger {you can add more if you like it sweeter}
 Pinch of salt
6 Tbl Earth Balance or other vegan margarine melted
1 Egg

"Topping"
1 egg beaten
app. 1/3 C Walnut pieces

1. Combine four, walnuts, brown sugar, and pinch of salt. Mix it all up then,
2. add slightly cooled off Earth Balance, and egg. Mix all ingredients into a smooth dough. When
    mixed through,
3. divide dough into two pieces and form two long rolls.  Wrap into ceran wrap and put in fridge for at
    least one hour.
4. When the hour has passed - line baking sheets with parchment paper
*Preheat oven to 360 F*
5. Cut cookies with a knife off the dough, and press them flat on the baking sheet.  When all cookies

    are cut;
6. Brush each cookie with the beaten egg, and place a walnut on top;

7. Bake in oven for app. 10 minutes.

Zwiebelkuchen {Onion Tart} #Dairyfree

Zwiebelkuchen is one of my favorite dishes and my Mom HAS to make it for us at least once when we are visiting  home {Germany} in the fall, or winter.  It just spells comfort, home, and it is {if a food can be that } absolute coziness on a plate.  Delicious with Suser - which I {unfortunately} have not been able to find in Portland - but really anything works well with it.

The original recipe is laden with butter, and sour cream - clearly not  Galactosemia safe. My Mom first was skeptical that a dairyfree version would be just as good.  The first time, she tried it - which is now  several years ago - all of us were thrilled that it was even better than just as good as the "cow" version :)
A couple of years ago my Mom gave me her recipe and I have been making it like clock work every fall.  It is great for parties, but also - like we had it - on a quiet Saturday family dinner....The recipe makes two cakes; which means that in our house there is plenty for Sunday brunch :)

Zwiebelkuchen {Onion Tart}
Crust
4 C Flour
3 egg yolks
2-1/2 tsp yeast
1 pinch salt
1 pinch sugar
9 Tbl Earth Balance {125 gr.}
1  C water
1. Mix all of the ingredients together until you have a dough.  Cover and let rise in a warm spot for
    at least 2 hrs.

Filling
2-1/2 lb onion diced
7 oz lean Speck {or lean bacon}, diced
5 eggs
1 C Tofutti Sour Cream
Pinch of salt
1  tsp caraway seeds {or less or more to taste - we really like it so I use 1-1/2 tsp}

1.  Fry up the speck until most of the fat has rendered and it is nice and brown,
2.  Add onions, and cover.  Cook until onions are soft {make sure that they do not brown};
3.  Pour onion/speck mixture into a bowl and let cool down,
4.  Mix eggs with Tofutti sour cream.  Pour over the cooled onion/speck mixture - mix up well,
     add salt and caraway seeds

Tart
1. Preheat oven to 425F
2. Roll out the dough and fit them into two springform pans,
3. Divide the onion mixture between the two pans, and pour on top of the dough {you will need to pull
    the dough up around the sids}
4. Bake for about 30-45 minutes, or until filling is cooked through and crust is golden

Happy - belated - National #GuacamoleDay

and yes, I know it is also National Pickle Day but today we celebrated Guacamole Day.  I told Alena about Guacamole Day over the weekend and first thing she said was "can we have tacos with Guacamole, please?!"  Well, how can I resist, right?  Plus all of us - yes the entire family - love, love, love Guacamole.  So yes,  Taco's it was for dinner with a big bowl of Guacamole.

To celebrate we added Cilantro.  Besides that just Avocados, Garlic, Lime Juice, Salt and Pepper

Alena mashed up the Avocados......

while Mia Rose squeezed the limes...

and Alena crushed the garlic.  We added the salt and pepper in happy Guacamole bliss ;)

and here the girlies are....eating their dinner on the 2012 National Guacamole Day - Tacos, with Guacamole, ground beef {for Mia Rosie}, and refried beans {for Alena}...I

Weekend #Fun and #Food

We are having a long weekend here in Portland.  No school this past Friday, and neither on Monday.  I have to say, that all of us are enjoying it.  Yes, I did work on Friday morning but the girls were able to enjoy some PBS Kids Television time, and by late morning we headed off to OMSI for the Grossologie  Exhibit {it is a lot of fun}. On Saturday both girlies were invited to a Birthday party.  We usually go to German Sophie Scholl Schule every Saturday morning but it is too much for me {and for the girlies} with two things going on.  So this week we decided - shame on me - to take a "mental health" Saturday morning and skip school.  It honestly felt so good, not having to drive out to the suburbs and take the time of {I usually work when the girls are in school}.  I think that my body really needed that time of relaxation.  Plus I took time to make a Saturday morning breakfast of "Eggs in Toast" with Pomegrante. - take a look :) Now if only the girls would really like eggs...

The girls had so much fun at the Birthday party.  It was at a gymnastics studio with cake and treats afterwards.  I offered - as I usually do - to bring cupcakes for the girlies, but the Mom of the birthday girl had already taken care of it.  Two special vegan cupcakes for our girlies while the rest of the kids had birthday cake.  We were told by the parents that all of the kids ended up wanting to have cupcakes instead of the birthday cake.  Honestly,  I am so excited that it is not the other way around.  You know, our kids being sad about not having birthday cake.  It is a good thing.

Today - Sunday - we spent some time at the Oregon Zoo.  You know the thing about Oregonians?!  We - yes, I do consider myself an Oregonian after ten years in this beautiful state - go out even if it rains; the rain does not hold us back.  The really nice thing about going to the Zoo in the rain is that you do not have to beat the crowds :)

Alena reading about the life cycle of Salmon

Mia Rosie and Ron 

Oh, and there even was a treat of "Elephant Ears".  All those years I always assumed that the batter contains whey, but it is safe.  Whoo-hoo; I know, I know the old saying about assume...ha - we ordered it without the butter and voila both girlies had a sweet treat...

Alena enjoying her portion of the "Elephant Ear"

And yes, it has been getting really cold by now {40's F}, it is rainy, grey, and just beautifully cozy.  So for dinner it is Spaghetti Bolognese.  This is the recipe of one of my very best friends and it just delicious, comforting and warming.  What a beautiful weekend this is...

Spaghetti Bolognese

Pomegrante & Kale winning combination

Look at this picture -

Do you know what it is?  Well, the title already gave it away, right?!  Beautiful lacinato kale, shredded purple carrots, and pomegranate.  A winning combination - the sweetness of the pomgrante goes so perfectly well with the earthiness of the kale.

I remember when we lived in the midwest kale was pretty foreign to me - and pomegranate?  Okay I had it at a mexican restaurant in Oak Park but never besides that....I started to use pomegrante a couple years ago or so.  We all love it - for its texture, and flavor.  It goes so well with greens :)

This week I got two pomegrante at a really good price, and we have had lacinato kale.  So why not make kale salad with a new twist.  Here is what is in it...

Pomegrante & Kale Salad
Toasted Sesame Seed Oil {about 3 Tbl}
Rice Vinegar {about 1-1/2 Tbl}
app. 1/2 Tbl {or less} of an untreated lemon, cut into small pieces
2-3 garlic cloves pressed
salt, pepper to taste
1 bunch Lacinato Kale washed and  cut into fine strips/shreds
1 carrot shredded {I used a purple carrot}
1/4 C pomegrante seeds

1. Mix first five ingredients and mix well together.  Adjust salt, and pepper to taste; then add
2. Kale, carrot, and pomegrante seed.  Mix thoroughly and let sit for about 5 minutes before serving.

Trick-Or-Treating with #Galactosemia

Are you ready for Trick-or-Treating?  I know both of my girlies are - they have been the entire month of October.  They are so, so excited.  This is a topic that was so - for lack of better terms - confusing to me when Alena was first diagnosed.  How will it be if candy is in the bucket that is unsafe? Is it better to just say "no" to non-safe candy? Or take it, and then give it up to the parental units?

Trick-or-Treat...yes....

Well, now having had some experience from previous trick-or treating this is what happens in our house.  And yes - before you ask - both girls are perfectly content with this :)  The girls take any candy they are given.  Often times, they like the chocolate just for the pretty wrapper.  By now both of them know that a lot of the candy is "unsafe" {for lack of better term} for them.  They still love, love, love collecting as much as possible.  And you know, there still are a lot of options available.  Generally, if there are dairyfree choices both girls will choose the "safe" candy :)   When we return back home, each girls unloads her "loot" onto our dinning room table.  Together we go through all of the candy and we then exchange the "unsafe" candy for "safe" candy.  And no,  not every single piece gets replaced because nobody would want their child to eat that much candy, right?!

Skittles, Twizzlers, Smarties, Sweet Tarts....

Now, I am prepared {no, they will not get all of that - just some it is also for the kids coming to our house we also offer some chocolate for those as well :)}

Jack-O-Lantern Carrot Cake for #SundaySupper {#Dairyfree}

Are you ready for Halloween? I sure know that our girlies are...they have been figuring out how many more days to Halloweens since the first day of October.  Yes, really I am not exaggerating...Now, to top it all of the theme for this week's #SundaySupper is Trick-or-Treat Halloween Party and it is hosted by Leslie the author of La Cocina de Leslie.

To me it was quite a challenge to come up with a spooky, fitting dish...you know, I think black and white.  I am German :)  - so to think about food in terms of "dressing" it up was a little challenging for me.  And yes, I may be the exception.  I certainly do not speak of my fellow German citizens...

Let me tell you, the girls were so excited about this event to because it got me to think about all different kinds of fun stuff...

Now without anything further, please let me introduce to you our
Jack-O-Lantern Carrot Cake.  It is not the usual carrot cake as it does not have spices, nor nuts. This one is almost delicate in flavor and mild, plus the color stays a perfect hue of orange. So there :)

Jack-O-Lantern Carrot Cake
2 C grated carrots
1 C sugar
1-1/2 C pastry flour
3 tsp baking powder
  1/2 C oil {I used Safflower}
  1/4 C almond milk {or other milk substitute}
  1/4 C orange juice {generous}
  1/4 C raisins
2 eggs

- Preheat oven to 350F
- Grease either a round cake pan, or a Jack-O-Lantern form {its
  what I used - but next time I will just use a standard cake 
  pan} 
- Mix all of the ingredients together. Combine well and pour
  into the cake pan using.
- Bake for app. 30 minutes, or until a toothpick comes out clean
- Let cake cool in pan for about 30 minutes before removing it 
  from the cake pan. If using a regular cake pan, cut out stem, 
  eyes,nose and mouth

Decoration
1 small can of coconut milk
4 Tbs Orange Juice
1 Tbs Margarine {make sure it is vegan}
4-5 Tbs Powdered Sugar
Green and orange {mix red and yellow} food coloring 
10 marshmallows
1 tsp currants
Almond slices {app. 1/2 Tbs}

1. Pour coconut milk into a pan; bring to a boil to reduce until
   it has almost the consistency of condensed milk;
2. add melted margarine - then add orange juice, and sugar {to 
   taste}
3. Take about 1-2 Tbs of the coconut milk mixture and add green 
   food coloring;
4. Add orange food coloring to the reminder of the coconut milk

5. Using a brush "paint" the stem green; clean off the brush and
   "paint" rest of the cake orange
6. Toast marshmallows {be very careful not to burn yourself} one 
   at a time.  Place two in each eye and add currants {while 
   marshmallow is still warm}; one for the nose; the remaining 
   ones for the mouth at the end add almond slices as teeth.

Look at my taste testers

Alena and her friend

Oh, and this is what it looked like by the end of the day...

Are you ready for more scary treats?  Go check out the spooky treats what the rest of the #SundaySupper team is bringing to the table today. It is spooktacular 

We would love to have you join this special Sunday Supper and bring your halloween party recipes.  So many amazing recipes and this group is just a blast to be around.  Our #SundaySupper chat will begin on Twitter at 7pm Eastern Time.   Grab your Bewitching Brew and Ghoulish Grew and join the fun!

Bewitching Brews:

• Shrunken Heads in Cider - Girlichef
• Candy Corn Martini - The Messy Baker Blog
• Trick-or-Treat Wine Pairings for Halloween - ENOFYLZ

Ghoulish Gruel:

• Steak Bites with Bloody Mary Dipping Sauce - I Run for Wine
• Eggs in Purgatory - My Catholic Kitchen
• Mini Jack-o’-Lantern Sloppy Joe Pies - Small Wallet Big Appetite
• Baked Mummy Cheese Dogs - In the Kitchen with KP
• Meat Head - Ruffles & Truffles
• Goblin Eggs - Bobbi’s Kozy Kitchen
• Mummy Hot Dogs - Damn Delicious
• Spooky Kid Pizzas - Sustainable Dad
• Pumpkin Chili, Pumpkin Dip, & Wicken Witch’s Brew - Daddy Knows Less
• Monster Mash - Cindy’s Recipes & Writings
• Sloppy Worm Sandwiches - La Cocina de Leslie

Haunted Snacks:

• Gory Green Monster Eyeball Dip - Shockingly Delicious
• Marinated Mozzarella Eyeballs - Comfy Cuisine
• Eyeball Pinwheels - Home Cooking Memories

Spooky Sweets:

• Pumpkin Whoopie Pies with Biscoff Cream - The Girl in the Little Red Kitchen
• Spooky Ogre Eye Cookies - The Realistic Nutritionist
• Jack O’ Lantern Cookies - Magnolia Days
• Spooky Good Popcorn Snack Mix - The Weekend Gourment
• White Chocolate & Coconut Dipped Strawberry Ghosts - Sue’s Nutrition Buzz
• Monster Bites - Cravings of a Lunatic
• Vegan Halloween Sugar Cookies - Hezzi-D’s Books & Cooks
• Monster Cookies - Dinners, Dishes, and Desserts
• Tunnel of Doom Cake - That Skinny Chick Can Bake
• Candy-Stuffed Rice Crispy Treat Pumpkins - Chocolate Moosey 
• Crispy Graham Bones - The Meltaways
• Dulce de Leche Bat Cookies - Crispy Bits & Burnt Ends
• Witch’s Fingers - Noshing with The Nolands
• Sweet Intestines with Broken Glass - The Little Ferraro Kitchen 
• Graveyard Brownies - The Wimpy Vegetarian 
• Boo Candy Corn & Chocolate Chip Cookies - Hip Foodie Mom
• Bleeding Devil Cakes - Momma’s Meals
• Pumpkin Halloween Munch - Big Bear’s Wife
• Halloween Peanut Butter Cookie Dough Cake Pops - Juanita’s Cocina
• Jack-O-Lantern Carrot Cake - Galactosemia in PDX
• Ghostly Chocolate Orange Tarts - Happy Baking Days
• Messy Monster Cookies - MarocMama
• Bewitchingly Delicious Butterscotch Broomstick Cake Pops - Mama.Mommy.Mom.
• Halloween Popcorn Cake - Pippis in the Kitchen Again
• Witches Morning Gruel - In the Kitchen with Audrey
• White Chocolate & Dulce de Leche Ghosts - Vintage Kitchen Notes 
• Peanut Butter Candy Bar Cookies - The Cookie A Day Challenge
• Monster Cookie Revel Bars - Baker Street 
• Halloween Cereal Bars - Basic N Delicious
• Ossi di Morti (Bones of the Dead Cookies) - Webicurean
• Pumpkin Pie Pinwheels - Midlife Road Trip

Join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We would also love to feature your Sunday Supper Halloween Party Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

This is a fun Sunday Supper you don’t want to miss! I promise you will have a blast.