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Meals, remedies and creative ideas for a happy, healthy family.

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Monday
Sep232013

FRESH AND FESTIVE: October Events

They say time flies when you’re having fun, but can you believe we are only a few months away until the launch of a new year? With all that goes on in the busy lives of working citizens, days and nights run together, and ‘fun’ and ‘excitement’ are words that end up missing in one’s vocabulary. Every once in a while it’s nice to stop, take a deep breath, and enjoy a simple day. Having fun shouldn’t be a non-existing occurrence in your lifestyle, so I took the pleasure of listing out all of the enjoyable events that are up and coming at FRESH in October that will be sure to revive your routine.

FUN EVENTS IN OCTOBER

Oktoberfest: October 1st through 5th

Come have fun at this German Celebration without having the expense of traveling across the world! You will be able to learn and taste the history of Oktoberfest which will include 801 Grill food and drink specials. This is an all-week event, but you do NOT want to miss out on dancing the night away with Austin’s Polka band, the Flying Balalaika Brothers.  If you get the chance, check them out on YouTube; you will not be disappointed!

FRESH Bridal Show: October 13th

If you’re a bride-to-be, you do not want to miss this! Local vendors will be at your beckon and call to answer any questions or concerns you have for your big day. Two fashion shows will be hosted by Brides and Belles and Weddings A-Z that will show off the latest trends. Delight in the wonders of our Fresh Floral and Catering Department and take advantage of giveaway opportunities. Mark your calendars now!

Pie Palooza: October 23rd through 30th

Who loves pie? EVERYBODY loves pie! This Pie Palooza will be all things pie-related, giving you a plethora of pies to sample and buy. Pies ranging from apple pies to Frito pies and even pizza pies will be available all throughout the store. It gets better- for every pie you purchase in our Bakery department, you receive a free pint of Goldenbrook Ice Cream. For those with kiddos, don’t miss out on our movie night, which will be held on Friday, October 25th, starting at 7:30 P.M. We will be showing Ratatouille on a 25-foot screen, so come enjoy the show and eat some delicious popcorn.

I am excited for a full month of fun Fall events, and I hope to see each and every one of you there! 

Monday
Sep162013

Family Central: Pear Marzipan Galette and the Sinisterly Sweet

I recently had a chance to catch up with Texas’s own Nikki Loftin, author of the Sinister Sweetness of Splendid Academy. Sinister Sweetness, a book for middle grade readers, is a delicious re-telling of a fantastic folktale, Hansel and Gretel.

In the book, Lorelei’s middle school burns down and in its place arises a school so sinisterly sweet you’d never know witches run it. This book fits snugly in the time of autumn and school beginnings and joyous kitchen baking smells.

Interview Highlights:

What inspired you to write Sinister Sweetness?

Since I was little, I’ve been fascinated by fairy tales. My favorites were the original Grimm ones, especially the dark stories full of mystery and magic. I think I read my favorite, Hansel and Gretel, a thousand times, contemplating ways to eat that witch’s candy house without getting caught.

After years of teaching and working with delectable – I mean, delightful – children, it seemed natural to choose a school as the setting for my debut novel, base the story on my favorite fairy tale, and have some very hungry teachers on staff at Splendid Academy.

This isn’t just a book for middle grade readers, it’s a modern take on a folktale that parents and children should read and enjoy together. What is the truth that you hope readers take away from the book?

My first intention in writing anything for kids is to create a story they will want to read, one they would stay up late at night, flashlight on under the covers, to finish. Still, the real world is full of frightening things – and kids already know this. So I hope that my young readers will realize that like the main character Lorelei, they can be brave and strong and courageous, even if there’s no one else around to help them.

And I hope adults who read it with their kids will see the message I put in there: Listen to your kids. Believe them when they tell you something’s wrong. There may not be a witch in the woods, but real life can be hard enough! Your support and understanding could make your little ones’ lives end up happily ever after. (Of course, I think parents who read with their kids are already on the right track! I still read out loud with my ten-year-old son. It’s one of my favorite things to do.)

Your book is filled with delicious food to eat, such as marzipan, grandmother’s fried chicken and heaping mashed potatoes. Are any of these inclusions inspired from the days of your youth?

Yes! My grandmother lived in Houston, and when my parents would bring us kids to visit her, she would make the most amazing fried chicken in the world – even thinking about it now makes my mouth water! There were always mashed potatoes, too, and homemade biscuits, and sometimes homemade fresh peach ice cream. I miss her and her cooking so much.

The marzipan is another story! It’s my eldest son’s favorite sweet, and I included it for him. I remembered reading somewhere, years ago, about chefs in medieval times who got very ill making marzipan, since they were exposed to unhealthy amounts of naturally-occurring cyanide in the process of grinding the bitter almonds. It seemed perfectly creepy, the sort of sweetly sinister detail that would work for my book. (Don’t worry, we use a different kind of almonds to make marzipan today!)

Who is your favorite chef, and why?

I love Jamie Oliver, and Paul Qui has changed my life (and pocketbook) forever with his amazing dishes at Uchiko here in Austin… but, honestly? I have to go with Rachel Ray, mainly because she makes me feel like throwing together a meal in a half hour is attainable and admirable. I can make one of her creations even when I’m on a deadline for my next novel! I love to cook (although I’m especially fond of baking), and it’s important to me to have good meals for my family. Since my life got so full of edits and revisions, I’ve used a bunch of Rachel’s recipes, and they’ve all been great.

What was the first thing you learned to cook, and how did it turn out?

I started baking on my own when I was about ten. I think my first recipe was gingersnaps, from the Better Homes and Gardens cookbook. (I still have it! I even have my notes in there, in my nearly illegible kid-scrawl: Add a pinch of allspice! Stop eating all the dough!) The cookies that made it onto the pan were good, if I remember correctly. But let’s face it, even a bad cookie is better than no cookie at all.

Do you have a go-to sinister sweetness when you’re in the mood for a sweet treat?

Oh, you mean every day of my life? When I’m writing, I head for a Lindt extra-dark chocolate bar, either with orange and almonds, or sea salt. If I’m nervously waiting for notes from my editor or agent, I bake and eat chocolate chip cookies, blueberry banana muffins, and/or blackberry cobbler. I call myself a stress baker, and it’s true – the more stress, the better my kitchen smells!

I’ve written a deceptively easy recipe in honor of the uncommon heroine, Lorelei, using Lorelei’s favorite, marzipan. It’s an ingredient that’s no longer commonly found in our kitchens, but should be. I’d like to think Lorelei would approve.

Lorelei’s Pear and Marzipan Puff Pastry Galette

Ingredients

3-4 Anjou pears (about 2 lbs total)

1 tube of marzipan (7 oz)

1 sheet of puff pasty

1 egg and a little water (for egg wash)

1/4 cup sugar

1/4 tsp salt

apple jelly

 

Preheat the oven to 400.

Core the pears, then cut in half and slice them thinly, lengthwise. Toss to coat in the sugar and salt.

I buy my puff pastry frozen. Let it thaw, then roll the puff pastry dough out in a 14″ by 14″ square. Sprinkle with flour during the rolling process to keep it from sticking. Place the dough on a sheet of parchment paper in the center of a large baking sheet.

Soften the marzipan a bit in the microwave to make it pliable–ten to fifteen seconds should do. Roll the marzipan out in a 9″ by 9″ square. Then place the marzipan square in the center of the dough.

Arrange the pears  in the pattern and on top of the marzipan as shown in the photo. Then fold the dough over the outer edges of the pears.

Beat the egg with a little water, then brush over the dough. This will give it the beautiful, browned finish. Pop it in the oven for 20-25 minutes or until browned and pears are cooked through. Warm a bit of apple jelly in the microwave and then brush it over the pears when the galette has cooled a bit. This will give it a glossy finish.

- See more at: http://freshbybrookshires.com/2013/09/family-central-pear-marzipan-galette-and-the-sinisterly-sweet/#sthash.bd8OR999.dpuf

Friday
Sep132013

Well and Good: Microbial Magic 

What you do now makes difference later. You really start to understand this, as you get older. And the more time I spend on the earth, the more I want to be in the optimum health to enjoy it! So what does optimum health really mean? Probably a little something different for each of us, but, in general, it means attaining our most favorable degree of health possible.

While attaining this level of health can be quite challenging in a world of convenience, high stress and temptation, inner-ēco ™'s dairy-free probiotic kefir products work hard to support this effort. You can find them in our Health & Wellness Department in the refrigerated section.

Kefir (pronounced kēfər) originated centuries ago when shepherds of the Caucasus Mountains of Southern Russia packed their milk in leather pouches, where it naturally fermented into a tangy, nutritious living food. Kefir, Turkish for "good feeling", was thought to contribute to the long (commonly over one hundred years), healthy, disease-free lives of the people of this region.

But , inner-ēco ™ doesn’t use milk to make their kefir. Instead, they use freshly harvested coconut water from young green coconuts. They add the kefir culture and let the fermentation process work its microbial magic.

The result is a delicious, dairy-free, gluten-free, soy-free, vegan and 100% natural probiotic product. Best of all, it is lab tested to contain an average of over 100 billion live, health-supporting cultures per serving.

That’s as much as five to 10 times the number of live and active flora that are contained in most probiotic “supplements.” Probiotics are the life promoting 'good bacteria' living in our intestines or gut that are necessary for good health and a sense of wellbeing. They protect us by disarming harmful bacteria and supporting our immune system. Good and bad bacteria, of which there are over 500 different species, are constantly entering our body through inhaling, eating, drinking and touching.

There is a battle, of sorts, going on between the good and the bad bacteria for survival. Our health, at any given time, is closely tied to which bacteria are winning the battle. inner-ēco™'s Coconut Water Probiotic Kefir helps tip the balance of power in favor of the health-supporting good bacteria.

So keep up the good fight and tip the odds in your favor with inner-ēco™! 

Tuesday
Sep032013

Family Central: Sunday Dinner with Dr. Seuss

I am Freshie. I am Freshie. Freshie I am. I totally identify with Sam I am. You see, it's because I would do anything to get my toddler to try new food.

I would offer new food in a house, with a mouse, in the rain, on a train, in a car and in a tree because there is so much good food, you see.

However, my toddler is more stubborn than the unnamed, behatted stubborn man. I think Dr. Seuss never met the likes of my kid.

Last Sunday, my husband and I put together and made this Seussical feast for the ages. All of the dishes are surprisingly easy, and they all work. Those are real photos of the marvelous bounty, and best of all, we had great leftovers to help us through the busy work week.

My husband is the beastmaster, and I have to give him full credit for the amazing roast beast he threw down. The Whos of Whoville would've wept tears of beefy joy. The Grinch would've definitely tried to steal it.

Roast Beast

The Rub:

1 Tbsp garlic powder

1/2 Tbsp onion powder

1 Tbsp salt

1 Tbsp pepper

1 tsp basil (dried)

1 tsp thyme (dried)

6 lbs bone-in prime rib roast

Score the fat in cross-hatches. Mix the dry ingredients together and rub over the roast approximately a 1/2 hour to an hour before cooking. Let the roast come to room temperature. Preheat the oven to 450°F. Baste only the sides of the roast with melted butter. Place it on a rack over a roasting pan and place it in the oven for 15 minutes at 450°F, fat side up. Reduce heat to 275 to 300°F, depending on how much pink you want in the middle. A six-pound roast takes approximately 1 hour and 45 minutes. It's done when a thermometer inserted in the center reads 120°F. Remove from oven and let it rest for a 1/2 hour under tin foil.

 

Yawning Yellow Yak's Yorkshire Pudding

1 cup flour

1 cup milk

3 eggs

1 1/2 tsp sea salt

4-5 Tbsp drippings

This recipe is deceptively easy. Don't be afraid of its heights. You can do it! Mix the first four ingredients together, then chill in the refrigerator for an hour. Preheat oven to 425°F. In a 13 x 9 x 2 pan, put 4-5 Tbsp of drippings. Make sure to brush drippings all the way around and up on the sides. Put in the oven and heat the drippings for about 8 minutes. Pour in the batter, then put in the oven for about 12 minutes, or until golden brown like the photo. Sprinkle the pudding with sea salt when it comes out of the oven.

Don't throw your leftover Yorkshire Pudding away! They crisp up beautifully in the toaster oven. My husband liked it better the second day.

 

Cat in the Hat Caprese

8 oz ball/bullet of mozzarella

2 tomatoes, similar in width to the mozzarella

8 basil leaves, plus more for garnish

white truffle oil

salt

Slice the ball/bullet of mozzarella into 8 slices. Slice the tomatoes into similarly shaped slices and salt them. Stack each "hat" in alternating layers, starting with tomato first, then cheese, a leaf of basil in the center (so that it's hidden when stacked), then tomato, etc. until it ends with cheese. Garnish with basil and a bit of white truffle oil.

 

Tuttle TurtleTrees

I had to work in a green somewhere. In the Dr. Seuss ABC book, there's this wonderful drawing of melted looking turtles draped over a tree, so here it is translated to approachable, kid-friendly food.

broccoli

Velveeta

homemade bacon bits

Steam the broccoli. Heat the Velveeta and pour over the top, then garnish with bacon bits. The bacon bits are the turtles and the broccoli pieces are the trees. What about the cheese? Well, that's just for yumminess.

 

Pink Yink Ink Drink

vanilla ice cream

Lorina French Berry Soda

Crazy straws

 

This is essentially a float. Scoop ice cream into the glass. Then, add the Lorina French Berry Soda and a straw. It's easy as can be, but this soda adds a fresh take on a classic and gives it a sweet, light strawberry taste. If you can't find Lorina, substitute any pink soda you like.

Did my toddler try any of it? No, he did not even try the Pink Yink Ink Drink.  However, we had a great time anyway, and I'd do it all over again.

 

Friday
Aug302013

Well and Good: Biggs & Featherbelle

I’m amazed at how an idea for a homemade gift turned into an inspiring sister act! 

A magazine article inspired sisters Kelly and Kasey Evick to make soaps as Christmas presents. With backgrounds in the Fine Arts and Fashion, the two had fun creating unique recipes, packaging and clever names for each item. The gifts were a big hit, a really big hit.

Their success in the retail world did take some time and hard work. And all along the way they remained committed to staying true to the wholesome and natural regime they learned growing up. They don’t ever use synthetic dyes, additives, or fragrances. Today, armed with the collected experience and knowledge of essential oils and other critical ingredients, the mission is to create products with a purpose.

Their soaps have names as distinctive as the company's – Beach Bar, Handle Bar, Tequila Bar, Barlesque, to name a few. And the company's two mascots, Biggs (a character inspired by the sisters' cat, Diesel) and Featherbelle (represents a broad spectrum of people from manly tough to girly sweet that have ben close to the sisters.) still appear on all of the containers.

I brought home the Earth Soap Set and it’s not surprising that I have increased my bubble bath quote!

This divine soap set includes four half size soaps packaged in a cute little gift box. Grab yours from our Health & Wellness Department.

Biggs & Featherbelle EARTHY SOAP SET

BAR-CHOULI
Ingredients:
Distilled Water, Saponified Oils (Coconut, Palm, Sunflower, Soybean & Olive), Red Sandalwood Powder, Vitamin E & Essential Oil Blend (Patchouli, Black Pepper & Cedarwood)

Key Ingredients:
Olive Oil: moisturizes & easily absorbs, does not clog pores
Patchouli essential oil: soothes rough skin
Cedarwood essential oil: astringent & antiseptic properties
Black Pepper essential oil: warms


BARK
Ingredients:
Distilled Water, Saponified Oils (Soybean, Coconut, Palm, Olive & Shea Butter) Green Tea Leaves, Vitamin E & Essential Oil Blend (Cypress, Cedarwood & Vetiver)

Key Ingredients:
Green Tea: astringent, anti-oxidant
Olive Oil: moisturizes & easily absorbs, does not clog pores
Shea Butter: moisturizes
Cedarwood essential oil: astringent & antiseptic properties
Vetiver essential oil: reduces inflammation


BARLESQUE
Ingredients:
Distilled Water, Saponified Oils (Coconut, Palm, Soybean, Olive, Grapeseed & Hazelnut), Pink Kaolin Clay, Vitamin E & Essential Oil Blend (Nutmeg, Geranium, Patchouli, Vetiver & Ylang Ylang)

Key Ingredients:
Pink Kaolin Clay: cleanses & stimulates
Geranium & Ylang Ylang essential oils: balance skins natural oils
Hazelnut Oil: tones the skin with astringent properties
Patchouli essential oil: soothes rough skin


MOMMA BAR
Ingredients:
Distilled Water, Saponified Oils (Coconut, Palm, Olive, Soybean & Sunflower), Vitamin E, Alkanet Root Powder & Lavender Essential Oil

Key Ingredients:
Olive Oil: moisturizes & easily absorbs, does not clog pores
Lavender essential oil: one of the most useful & versatile essential oils that relaxes, soothes, tones & is an antiseptic

Monday
Aug122013

Freshie Faves:Cuckoo for Coconuts 

I drink a lot of coffee, and it’s really in the best interest of the general population. Due to this large volume of intake, I’m always on the lookout for delectable add-ins to make my cup of java a little more interesting. I have now become fully dependent on So Delicious Coconut Creamers. You can find all three flavors in the dairy section on Aisle 10, and they are Original, French Vanilla and Hazelnut.

What’s the big deal with coconuts anyway? You can see them popping up in all kinds of products. For centuries, cultures around the world have revered and relied on coconuts for their nutritional powers and practical uses. Coconut water is a universal donor and is identical to human blood plasma. This natural isotonic beverage has the same level of electrolytic balance that we have in our blood. During the Pacific War of 1941-45, coconut water was used to give emergency plasma transfusions to wounded soldiers.

Native tradition attributes healing and life-giving properties to the fruit-bearing palm, which is why it is often called the “Tree of Life.”

Just knowing about all the good stuff crammed into my creamer makes my morning a little more bearable, and with a side of strawberry-chocolate chip crepes, I think my day is going to be just fine!

Strawberry-Chocolate Chip Crêpes

1/2 cup gluten-free flour blend

1/4 cup cornstarch

1/4 cup gluten-free pancake mix

2 tsp baking soda

1/4 tsp salt

1 packet stevia

1/2 cup So Delicious® Dairy Free Original Coconut Milk Creamer

1/2 cup water, at room temperature

1 Tbsp vegan butter

2 Tbsp apple cider vinegar

1 1/4 to 1 1/2 cups water

Dark chocolate chips

Strawberries, sliced

Powdered sugar (optional)

 

Pour the dry ingredients into a mixing bowl and whisk to incorporate. Sift the ingredients to avoid lumps.

In a small saucepan over medium heat, combine the creamer, 1/2 cup water and vegan butter. When the sauce has barely come to a boil, remove from heat and pour into the dry ingredients.

Mix quickly and vigorously. Batter will be very thick and akin to biscuit batter.

Add 1 1/4 cups water and whisk until smooth.

Add the apple cider vinegar and whisk together (the batter will begin to bubble). It should be a very smooth consistency and thin but will have a few small lumps, unless you sifted the dry ingredients. If the batter is not thin enough, add the extra 1/4 cup water (for a total of 1 1/2 cups water).

Allow the batter to rest for 30 minutes to overnight.

When you are ready to cook the crêpes, heat an 8-inch nonstick skillet over low-medium heat.

When the pan is up to temperature, brush a light coating of "butter" on it, remove it from the burner and pour in approximately 1/4 cup of the batter. While the pan is still off the heat, swirl the batter around the pan to evenly coat.

Place the pan back on the heat and allow the crêpe to cook slowly (be patient). When the edges have browned and pulled away from the sides, the crêpe is ready to be flipped.

Lightly grease a spatula and flip the crêpe. Cook for another minute or so on the other side. Continue this process until you have used all of the batter.

Keep the crêpes warm in a tortilla server or warmer. Lightly butter the bottom to avoid sticking.

When ready to serve, sprinkle chocolate chips onto half of the warm crêpe, fold it in half and in half again. Top with sliced strawberries and a light dusting of powdered sugar, if desired.

Friday
Aug022013

Health and Wellness: Vitamin D

Everyone has heard of taking vitamin D, but most people do not know all of the benefits of taking it! Not only does vitamin D help absorb calcium from your diet, but it also helps with a variety of other internal functions. Vitamin D can help reduce your chances of having hypertension, diabetes and multiple sclerosis. Studies have also been done to show that people with high levels of vitamin D in their system are 30 percent less likely to develop infections than those with smaller amounts of “D.” Vitamin D has even been proven to show a reduction in belly fat when combined with a healthy diet. Another benefit of “D” that most people do not know about involves hair growth. “D” can help revive receptors in hair follicles that might have previously been dormant. With all of these potential benefits of vitamin D, now the question is how to get enough vitamin D in your body. The easiest way to obtain “D” is from the sun. You can also get vitamin D from milk, cod liver oil, salmon, tuna, eggs and mushrooms. If you can’t get enough from those sources, you still have the option of taking a liquid or soft gel supplement. You can come into FRESH and buy vitamin D by itself, or you can buy it in combination with a calcium and magnesium supplement. Don’t delay, come in and try it today.

Monday
Jul292013

FRESHIE FAVES: Cookie Chip

With a tagline of “Tastes like a Cookie, Eats like a Chip,” I’m thinking that this is going to be good. Cookie Chips have just made their way to FRESH on Aisle 16 and I couldn’t be happier. HannahMax Baking crafts these sweet treats with ingredients we all can pronounce. There are no trans fats, no artificial flavors or colors, no preservatives and no genetically modified organisms!

Founder, CEO & Pastry Chef Joanne Adirim set out on a lofty mission to create the most scrumptious desserts anywhere. These Cookie Chips are a good start! They are wafer-thin baked treats that melt in your mouth, and with 5 chips per serving, they are a low-guilt snack. I’ve fallen in love with the Sea Salted Peanut Butter flavor. They have added pure sea salt to the delicious cookie dough made with all natural peanut butter and roasted peanuts.

These Cookie Chips are really easy to maneuver to your mouth straight from the bag, BUT you could really bump it up a notch by building some Crazy Cookie Chip Nachos!

Crazy Cookie Chip Nachos

Ingredients:
Cookie Chips -1 bag
Greek yogurt, plain or vanilla - 16 oz
Semisweet or dark chocolate, chopped small or chips - 1 lb
Heavy cream - 9 oz
Assorted fruits - blueberries, raspberries, strawberries, kiwi

Directions:
On a large platter, spread Cookie Chips in a single layer over entire plate. Chips should overlap. Stir yogurt a bit to soften so it spreads easily. Pour yogurt over Cookie Chips, and with a knife or spatula, spread evenly. Leave edges a little exposed. Set aside.

Cut fruit into small dice sized-pieces and set aside to make ganache. Once ganache is ready, sprinkle fruit over top of yogurt evenly. With a spoon, drizzle ganache over top of fruit as seen in the picture.

Chocolate ganache:
Place chocolate in bowl and set aside. Place cream in small pot and bring to a boil. Immediately shut off heat and pour over chocolate in bowl. Allow chocolate cream mixture to sit one minute to soften chocolate. With fork or whisk, blend cream into chocolate until a dark ganache is formed. Extra ganache can be stored, covered in the refrigerator for 5 to 7 days. To reuse, warm gently over a water bath or in microwave until softened. 

Friday
Jul262013

Well and Good: Whole 5 

We should all strive to have more whole foods in our life. You’ve heard that, right?

But, do you know what whole foods are? What that really refers to is foods (fruits, vegetables or proteins) that are unprocessed and unrefined OR processed and refined as little as possible before you eat them. This is noteworthy because when food is processed or refined, it loses  some nutritional value.

Our bodies are designed to thrive on nature’s whole foods – fruits, vegetables, whole grains, nuts, lean protein.  When we feed our body with whole food, we FEEL good and our bodies work the way they are designed to work. Now, I have your attention!

With a 1oz. shot of Whole 5, you can have a good portion of whole food for your whole body. One serving has 5 servings of fruits and vegetables! Whole 5 is not a juice and it’s not an energy drink. It is pureed whole food that you can find in our Health & Wellness Department. It is dense nutrition that provides health-giving antioxidants and phytonutrients, plus natural sustained energy without stimulants. By combining 15 super foods, 2 herbs and 13 minerals, Whole 5 gives you 5 servings of fruits and vegetables for less than $1 a day. It’s convenient. It’s easy.  And, there is more good news: Whole 5 has no preservatives, no added sugar, no gluten, no yeast and no cholesterol. It is low in carbohydrates and is safe for everyone, including children, nursing or pregnant women, and diabetics.

So, let’s toast to our health ….with a shot of Whole 5!

 

Monday
Jul222013

Family Central: Helping my child find his inner Child

I found picture book about the life of Julia Child, "Bon Appetit! The Delicious Life of Julia Child," and couldn't wait to share it, plus an easy Julia recipe, with my little chef.

I think, for all of us, Julia formed a part of who we are in the kitchen. I love Julia's kitchen mistakes even more than her kitchen triumphs. Maybe it's because I can identify with the mistakes, or maybe it's because of her kooky, nerdy, try-and-try-again personality.

Maybe the biggest thing Julia did was translate. All communication is an act in translation, and the way we think of French food is so different than the way the French themselves think of it. Julia most admirably translated the spirit, essence and culture of French food, not just the recipe. Only a woman who's made every imaginable wrong turn could blaze the clear path for everyone else.

Sharing Child with my child is just like sharing my favorite book, movie or willow tree . I get to newly discover through my son's eyes. I get to fall in love all over again. I hope this recipe brings him the comfort of home when he's gone to college (yes, I know he's only three, for now).

The book, written by Jessie Hartland, is adorably illustrated and fun for kids and kids at heart. In his foreword, Jessie explains that he got started on finding his inner Child when his mother fabricated a French cafe dollhouse complete with miniature food and menus in French. What an adorable idea--I'll be borrowing that one for a future rainy day!

Here's our family recipe for crepes, which is eggier than Julia's and has a pretty yellow color as a result:

1 cup milk

1 Tbsp sugar

1 cup flour

1 tsp vanilla

3 eggs plus 1 egg yolk 

Whisk all ingredients until combined. There will be lumps. Don't worry, just run it through a sieve. Put the batter in a pourable container and refrigerate for 30 minutes.

Pour a small amount of batter -- 2 to 3 tablespoons -- into a non-stick, buttered pan. Tilt the pan in all directions so that the batter spreads evenly, generally in a circular shape. After about 30 seconds, flip the crepe. Cook for approximately 30 seconds, or until done. It should look completely set with golden-brown spots.

Leave out the sugar and vanilla if you're doing savory crepes. Fill them with literally anything you can imagine. Classic Parisian street crepe fillings are Nutella and banana, whipped cream and fruit, or cheese and ham.

Enjoy!