Okay, let's take a brief break from MOVEAPALOOZA 2015 and get back to what's really important. Self-indulgent photo essays about my kids.
Ezra's been working his way through his Pretend Soup cookbook for a couple years now, but just recently became quite taken with the recipe for Bright Pink Fruit Dip.
But he didn't just want to make it any old time. He wanted to make it for company. For guests.
And so he waited. Every week he'd ask if any guests were coming to our house, and unfortunately once the moving stuff kicked into high gear the answer was always no. I couldn't have people coming into my house, unless they agreed to take their shoes off, use only paper plates and also declutter at least one closet during their visit.
This weekend, though! Friends offered to come hang out and help with packing, which was completely awesome. And Ezra's moment had finally arrived.
He got right to work.
10 oz. package of frozen raspberries, defrosted.
Plus half a package of cream cheese, softened.
(Unorthodox knife skillz are optional.)
Transfer to a bowl, add one cup yogurt and two teaspoons of lemon juice, then whisk.
Taste test time with a strawberry from the garden.
(Definitely not joking about it being bright pink.)
After a moment of careful consideration, he announced "It's good."
We cut up apples, bananas, oranges and some pineapple. Ezra arranged them carefully and with much glee.
He was pretty dang proud of himself.
Our very important guests complimented the dip and presentation very highly, although nobody really got to eat that much of the actual dip because Ezra sat down in front of it and promptly ate all of the fruit.
(I also put a cheese plate out. Ezra also ate that, but gave the rest of us a fighting chance at it first.)
Later, Ezra realized we were packing up his play kitchen and all the play food/accessories. He said it was okay, because he's a REAL CHEF now who makes REAL food.
He has kindly volunteered to make a fruit, cucumber and tomato salad for us this week, though I'm starting to sense an ulterior motive behind his recipe selections.