Kafta with Potatoes. Baby turning two

Baby turning two.

 It's September! I and V. don't want to admit to ourselves that Summer is over, so we decided to extend it. Every weekend, we will do something special. So far, our September weekends have included camping, Traverse City, and Baby's birthday party. Hopefully this will go on.. until the snow comes.

 It's working. It still feels like summer, and we're not as stressed as before. Maybe this also has to do with Baby turning two. Does it just get easier, with the occasional terrible two's tantrums?

 I weaned Baby two weeks ago, and I proudly boast nursing for two years. But now I'll just say, "It feels great to reclaim the ownership of my body". It's been three years since I felt that way.

 To celebrate, I and my friend G. joined a Pilates class. The last time I was in a workout class was during my pregnancy, and since then I've only exercised at home using dvd's. I love being able to go out, sometimes, again.

It's getting cold outside, and Kafta with Potatoes is a warming winter dish.  

My friend prepared this cookie cake for Baby's second birthday.

Cheese and fruits assortment.

Kafta with Potatoes, and a side of rice

2 Great Side Dishes. Cooking and Lifestyle

 Today I added the subtitle: "cooking after office.. with a touch of style" to my blog. I have many hobbies, though some of them are only temporary (like when I met V., watching soccer became my hobby, until I married him.)
 My passion, however, is for fashion, yoga, running, cooking, and sitting alone in a cozy cafe sipping hot caramel cappuccino while working on my laptop.  
 I have to squeeze all my hobbies into life after work.  
 I still struggle to establish some sort of balance (because life is hectic, and work plus baby is nunca easy). It will happen though, someday..

 The dishes are two great side dishes. Very fast to prepare in case you didn't have much time.

Recipe: Breaded Shrimp 

• 13 large shelled and veined shrimps (cooked)
• 1 cup all purpose flour
• 1 tbsp paprika
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 eggs (seasoning: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano)
• vegetable oil 
• 1 cup Italian breading

1. Using a fork, beat the eggs with their seasoning.
2. Mix the flour with 1tbsp paprika, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper.
3. Heat about 1/2 inch of vegetable oil in a large skillet.
4. Dip the shrimps (one at a time) in the flour mix, then the eggs, then the Italian breading.
5. Fry the shrimps, about 1 minute on each side, or until golden red.

Recipe: Potatoes and Eggs