Spiced Carrot Kale Muffins

     I've only recently started eating greens like Kale, Chard, and Escarole.  They aren't readily available in my market where I live and they aren't something I've picked up when I'm out of town shopping.  This past summer my brother was telling me how wonderful kale was and gave me his recipe for Quinoa, Spinach, and Kale Lasagna.  Now there were two problems with this recipe.  One is that I've never cooked kale and the other is that I never cooked quinoa.  It turns out I like both a lot and really enjoyed this dish.

     Since then I've been buying greens whenever I can and sneaking them into our meals.  When the fabulous people at Cut 'n Clean Greens offered to send me a box of greens to cook with I was pumped.  As I said before we can't get many of these greens here in town so it was a pleasure to receive a box of fresh greens in the mail.

     I already had several recipes I wanted to make including a soup and a chicken dish but I wanted to make something more creative.  I was really looking to make a baked good but that seemed out of the question.  Then I started thinking about other vegetables I use in my baking and came up with zucchini and carrots.  That's when the idea hit me to try a carrot cake muffin with kale in it.

     I'll be honest and say that I was a little worried about how they would turn out.  I used some extra spices to give the muffins a wonderful flavor.  I chopped up the kale into small pieces and added them along with the carrots.  When they came out of the oven they smelled wonderful but they didn't look great.  The orange and green flecks in the muffins made them look more like a savory muffin then a sweet muffin but I gave them the benefit of the doubt.

    I'm so glad I did!  They were delicious and filled with all the benefits of carrots and kale.  The muffins taste of spices, raisins, and have a hint of the vegetables but it's a wonderful combination. I've been having 1 or 2 for breakfast ever since I made them and I feel good knowing that they are good for me.  I can't wait to take some to my brother, who loves kale, so he can try them too!

Spiced Carrot Kale Muffins (a Hezzi-D original recipe)
 1 1/2 c. flour
1 t. baking soda
1/2 t. baking powder
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 c. brown sugar
1 egg
1/2 c. plain or vanilla Greek yogurt
4 T. butter, softened
1 t. vanilla
1 c. carrots, shredded
1 c. kale, finely chopped
1/2 c. golden raisins
zest of 1 orange

1.  Preheat the oven to 400 degrees.  Spray a muffin tin with cooking spray and set aside.

2.  In a large bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger.  Mix well and set aside.

3.  In a medium mixing bowl cream the brown sugar and butter.  Add in the Greek yogurt and mix well.  Stir in the egg and vanilla.

4.  Pour the yogurt mixture into the flour mixture and mix well.  The mixture will be dry and crumbly.

5.  Stir in the carrots, kale, raisins, and orange zest.  Mix until just combined.

6.  Spoon the mixture into the muffin tin filling each cup 2/3 of the way full.

7.  Bake for 15-18 minutes or until the tops are turning gold and a toothpick inserted into the muffin comes out clean.

8.  Let cool for 5 minutes before removing the muffins from the tin and cooling completely on a wire rack.

9.  Store in an air tight container for up to 5 days.

This post linked to:
Two Cup Tuesday, Tasty Tuesday, Trick or Treat Tuesdays, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays,

Black-Eyed Pea Paella and a review of The Meat Lover's Meatless Celebrations

     Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), O’Donnel’s versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, “meatless” is an afterthought (with allergy- and animal- free options, to boot).

     As someone who is trying to eat less meat I found this cookbook to be very helpful.  The book is divided into four sections, one for each of the seasons.  Within each season there are several sub-sections.  There is also a wonderful section that gives ideas for stocking a meatless pantry along with descriptions of each ingredient.

     The layout of the book is clean and the recipes are easy to find within the pages.  The pictures are colorful and gorgeous.  The recipes are full of flavor and are great for people trying to eat less meat or for full fledged vegetarians.  I really enjoyed the way the author took meals that traditionally have meat in them and made them vegetarian but still delicious.

     Looking through the pages I picked out one recipe from each season to share.  In Fall the Poached Pears with Saffon Tea Sauce looked incredible.  Warm pears drizzled in a spiced sauce would be the perfect compliment to a fall meal.  In Winter I chose the Black-Eyed Pea Paella which I will share below.  The flavors of traditional paella are all in this dish and the rice and beans make up for the lack or meat or seafood.  The Spring section had an amazing Argula Matzo Lasagna which I can't wait to try.  For Summer I'm excited to try the Grilled Zucchini Hero.  With recipes like these I know I won't be missing the meat!

I give this book 4 out of 5 stars.

Black-Eyed Pea Paella ( From the book The Meat Lover’s Meatless Celebrations by Kim O’Donnel.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012. www.dacapopresscookbooks.com)

4 cups vegetable stock (I used my own homemade vegetable stock)

5 tablespoons olive oil

1 cup diced onion (more than 1⁄2 medium-size onion)

1 cup seeded and diced bell pepper of your favorite color (about 1 medium-size pepper)

1 (16-ounce) bag frozen black-eyed peas, or 1 cup dried black-eyed peas, cooked

1 1⁄2 teaspoons smoked paprika

2 cloves garlic, chopped finely

1 1⁄4 cups tomato puree

1⁄2 teaspoon crumbled saffron (optional)

1⁄2 cup white wine you enjoy drinking

1⁄2 teaspoon salt, plus more to taste

2 cups uncooked short-grain white rice (1 pound)

Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest (I used the pickled peppers and fresh parsley)

TOOLS: 15-inch paella pan

HERE’S WHAT YOU DO:

In a medium-size saucepan, warm the vegetable stock until heated

through and keep covered, on low, until ready to use.

Over medium-high heat, heat the paella pan until it’s too hot to place your hand about 3 inches above the pan. Add 3 tablespoons of the olive oil, tilting the pan so that the oil coats the entire bottom surface. 

Lower the heat to medium, add the onion, and cook until slightly softened, about 5 minutes, stirring occasionally to keep from burning or sticking.  Add the bell pepper, stir well, and cook for an additional 3 minutes. Add the black-eyed peas and smoked paprika, stirring until the vegetables are evenly coated with the spice, about 90 seconds.

Transfer the black-eyed pea mixture to a bowl and set aside.

Wipe the pan clean with a dry paper towel to remove

any burnt, stuck-on bits. Add the remaining

olive oil plus the garlic and cook over medium heat

until, as chef Andrés says, “they dance.” (When

heated, the garlic moves around the pan in the

bubbling oil.)

Add the tomato puree and stir often, over the next

5 minutes, until the color has transformed from

red to a more golden, orange-brown shade. Add

the saffron, if using. Then add the white wine and

increase the heat to medium-high, stirring to keep

from burning.

Return the black-eyed pea mixture to the pan. Add

the stock. Bring to a boil, taste for salt, then season

accordingly. You want the mixture to be slightly

salty. This is also your last chance to add salt before

the rice is added.

Add the rice and set a timer for 16 minutes. For the

first 6 minutes, gently stir the paella, to minimize

burning and sticking. For the remaining cooking

time, please heed the advice I learned from chef

Andrés: no more stirring or touching. Otherwise, you

will have a gummy rice concoction. This is also why

you cannot add salt at this stage.

At minute 16, taste a grain of rice for doneness. It

should be slightly al dente, like risotto. Turn off the

heat and allow the paella to sit for at least 5 minutes.

The results should be dry, not soupy.

Serve hot in bowls.

MAKES 6 SERVINGS. YOU MAY DOUBLE OR HALVE AMOUNTS,

BUT YOU’LL NEED TO USE THE APPROPRIATELY SIZED PAN.

This post linked to:
Mealtime Monday, Melt In Your Mouth Mondays, Mop It Up Monday, Bulletin Board, Cast Party Wednesday, Wonderful Food Wednesdays,

Porcupine Meatballs #SundaySupper

     This week #SundaySupper is going retro!  That's right, this week the theme is retro recipe then and now.  At first I had no idea what to make.  I make mostly modern recipes and don't often cook retro because of the fat and calories in many older recipes.


      While searching for recipes I can across Porcupine Balls.  Do you know the recipe I mean?  I used to eat these fairly often as a child but I bet I haven't had them in over 20 years.  I was talking about them at work the other day and only about half the people there knew what I was talking about.  They aren't anything fancy, simply meatballs made with rice.  That's it!

       I did a little research to see when these were most popular and it looks like they first came about in the 70's but were popular into the 80's when I was a child.  The meatballs are supposed to be formed into extra large meatballs.  I made them large but not nearly as big as I remember them because I wanted to be able to eat them.  Because they have rice in them there's no need for a side dish.  I served mine with a side salad.  It really brought me back to my childhood.

      What dish makes you think of your childhood?  Would you try to recreate it nowadays?

Porcupine Meatballs (adapted from Everyday Mom's Meals)
1 lb. lean ground beef
1-2 T. olive oil
1/2 c.instant rice
2 garlic cloves, minced
1 egg, beaten
1 t. oregano
1/2 t. black pepper
3 c. marinara sauce

1.  In a large bowl combine the ground beef, rice, garlic, egg, oregano, and black pepper.  Mix well using your hands.

2.  Form into 10-12 large meatballs.

3.  Heat the oil in a large skillet over medium heat.  Brown the meatballs on all sides.

4.   Pour the marinara sauce into the pan and simmer for 30-45 minutes or until the meatballs are cooked through.

Sunday Supper Retro Appetizers:

• Irish Cheddar-Whiskey Fondue by girlichef
• She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

• Coca-Cola Salad by Magnolia Days
• Salmon Salad | Retro Tuna Salad by Family Foodie
• Ambrosia Salad by Simply Gourmet
• Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
• Carrot & Raisin Salad by The Roxx Box
• Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:

• Italian Style Bread by The Meltaways
• Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
• Grown-Up Tuna Melts by Home Cooking Memories
• English Muffin Pizzas by Comfy Cuisine
• Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
• Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
• Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:

• Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
• Tuna Noodle Casserole by Country Girl in the Village
• Nana’s Marinated Beef Roast by Supper for a Steal
• Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
• Chicken Maryland by Vintage Kitchen Notes
• Mushroom Stroganoff by Small Wallet Big Appetite
• Dairyfree Toast Hawaii by Galactosemia in PDX
• Porcupine Meatballs by Hezzi-D’s Books and Cooks
• Chicken Kiev by The Urban Mrs.
• Salmon Quiche with Preserved Lemon by Shockingly Delicious
• Steak Diane by Crispy Bits & Burnt Ends
• Fried Chicken only in the Oven by In the Kitchen with Audrey
• Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
• Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
• Kicked Up Meatloaf by Curious Cuisiniere
• Shrimp Scampi (a lighter version) by Kudos Kitchen
• Old-Fashioned Pork Chops by My Trials in the Kitchen
• Jägerschnitzel by Sustainable Dad
• Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
• Inspired by Tuna Noodle Casserole by Cookistry
• Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
• Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
• Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
• Spaghetti with Currywurst Sauce by Masala Herb
• Tator Tot Casserole by NeighborFood

Sunday Supper Retro Sides and Veggies:

• Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
• Classic Corn Casserole by The Foodie Army Wife
• Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
• Classic Green Bean Casserole Redux by The Wimpy Vegetarian
• Mem’s Broccoli Casserole by Momma’s Meals

Sunday Supper Retro Desserts and Cocktails:

• Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
• Old School Boozy Rum Cake by Webicurean
• Individual Baked Alaskas by That Skinny Chick Can Bake
• Rainbow Jello by Cravings of a Lunatic
• Pineapple Upside Down Cake by Noshing with the Nolands
• Pineapple Bars by Peanut Butter and Peppers
• Creamy Dairy Free Fresh Orange Julius With Coconut Milk  by Sue’s Nutrition Buzz
• Refrigerator Strawberry Cheesecake by There and Back Again
• Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
• Boston Cream Pie by Gotta Get Baked
• Coca-Cola Cupcakes by Daily Dish Recipes
• Jello Poke Cake by Flour On My Face
• Devil’s Food Cake by Maroc Mama
• Bread Pudding with Pecans by Basic and Delicious
• Victoria Sponge Cake by The Lovely Pantry
• A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
• Post War Apple Pudding by My Cute Bride
• Layered Mini Chocolate Banana Cakes by Big  Bears Wife
• Raspberry Jam Cakes by Pippis in the Kitchen Again
• Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts

This post linked to:
Whatcha Whipped Up,  Back For Seconds,

Emeril's Sloppy Joes

     I love watching cooking shows.  To me celebrity chefs are more exciting then movie stars.  A few of my favorite cooking shows are Chopped, Sweet Genius, Cupcake Wars, and Top Chef.  If I had to choose my top 3 celebrity chefs that I would love to cook with or meet they would have to be Bobby Flay, Duff (who I did meet and did get to decorate a cake with!), and Alton Brown.  These 3 are pretty much my foodie heroes.

     This week for our recipe swap, hosted by A Taste of Home cooking,  the theme was celebrity recipes.  The recipe I chose to send was Bobby Flay's Cuban Pork Chops.  They are easy to prepare and super delicious.  The recipe I received was Emeril's Sloppy Joes.

     Of course when I received my recipe I didn't know what to think.  I really enjoy Emeril's recipes but the truth is I've never had a Sloppy Joe.  Growing up they weren't something my mother ever made and as an adult they are not something I've ever wanted to make.  Needless to say I was incredibly nervous about making them.  It didn't help that my husband doesn't really like them either and began a long and hilarious Facebook post about Sloppy Joes where people were appalled that I had never eaten one before.

     Fast forward to Sunday when I actually made the Sloppy Joes.  Cooking the vegetables and beef together I was surprised by how good it smelled.  I then poured in the sauce ingredients and was slightly taken aback by how much sauce there was.  I ended up cooking the sauce down and adding some cornstarch to thicken it up.

      I toasted the buns and then had my first Sloppy Joe.  It wasn't half bad!  After the debate that had been going on for the past several days I was really nervous about eating them but it turned out I shouldn't have worried.  Since I've never had one before I have nothing to compare it to but they tasted decent and I even ate a second one.  My husband had the leftovers over top of pasta the next day.

Emeril's Sloppy Joes (adapted from Cookaholic Wife)
1 T. olive oil
1 stalk celery, diced
1 green pepper, diced
1/2 onion, diced
2 garlic cloves, minced
1 lb. lean ground beef (92%)
1 t. salt
1/2 t. black pepper
1 t. chili powder
1/2 t. oregano
3 T. Worcestershire sauce
1 T. brown sugar
1 c. tomato sauce
1/2 c. beef broth
1 T. hot sauce
1 T. cornstarch
6 hamburger buns
6 slices cheese (I used provolone)

1.  Heat the olive oil in a large skillet over medium heat.  Add in the celery, pepper, and onion.  Saute for 5 minutes.  Add in the garlic and saute for an additional minute.

2.  Add the ground beef to the skillet, breaking it up as it cooks.  Season the beef with the salt, pepper, chili powder, and oregano.  Cook until the beef has browned.

3.  Add the Worcestershire sauce, brown sugar, tomato sauce, beef broth, and hot sauce to the beef mixture.  Bring the mixture to a boil.  Reduce heat to medium low and simmer for 20 minutes or until the sauce has reduced.

4.  Stir the cornstarch into 1 tablespoon of water.  Add to the Sloppy Joe mixture and stir well.  Heat for 2-3 minutes or until the sauce has thickened.

5.  Meanwhile, toast the hamburger buns in the oven.

6.  Spoon a half cup of the Sloppy Joe mixture onto a toasted bun and top with cheese.  Serve hot.

This post linked to:
Shine on Friday,  Foodie Friends Fridays, Gingerbread Sweet Saturdays, Seasonal Inspiration,

Phoebe Pope and the Year Four by Nya Jade

The students of Green Lane Academy roam their halls unaware that below their manicured campus exists a prestigious school of an entirely different kind . . .

Sixteen-year-old Phoebe Pope has enrolled at the Campus Below: a spy academy for shape-shifters hidden deep beneath the grounds of a boarding school whose humans unknowingly protect it. There, thanks to a carefully planned schedule, she leads a double life: spy trainee Below and normal teenager Above.

As if two course loads, concealing a secret power she alone wields, and coping with her father’s recent death weren’t enough, Phoebe finds herself developing major feelings for actor and teen heartthrob Colten Chase, who attends the Campus Above and appears to be majoring in winning Phoebe’s heart. But when officials learn that Phoebe may be at the center of a startling prophecy, she becomes the target of shape-shifting assassins who will stop at nothing to suppress the truth.

Now Phoebe’s lessons about Shaper’s enemies and spycraft take on great importance as a menace stalks the campus, with Phoebe as its target. Meanwhile, what began as an unlikely relationship with Colten, quickly morphs into heartache when she suspects that something sinister lurks beneath this movie star’s glitter and fame. Suddenly, Phoebe’s caught in a mesh of lies, betrayals, and danger where she doesn’t know who to trust, and needs to rely on herself—and her secret power—to get to the truth and to stay alive.  

I was into the book from the very beginning.  Phoebe is a 16 year old girl who is sent to a school for Shifters after her father is killed by a Vigo.  She is saddened by her father's death but is at the school to learn how to fight for the Shifters and to avenge her father's death.

When Phoebe gets to the school she immediately becomes friends with Hayley, another Shifter from her class.  The two of them have a great energy together and their conversations are typical for girls their age.  They giggle about boys, have spa days, and talk about school.  Of course they also talk about fighting the Vigos and and learning to control the elements.

Several weeks after school starts there is a Vigo attack on the younger students.  Phoebe learns she's one of four Hypa's who were born on the same day.  According to legend four Hypa's born from human women will have unimaginable powers when they first learn to shift.  Suddenly the elite Blackcoats are at the school trying to protect Phoebe and the other 3 Hypa's.

But life isn't just about staying safe.  There's a movie star on the campus above and all the girls have gone crazy over him.  However, Colten only seems to have eyes for Phoebe.  As the two get closer there is a sweet shyness between them and the awkwardness that comes with two teenagers discovering how they feel about each other.  

The only problem is Colten is keeping a dangerous secret from Phoebe.  Then again Phoebe is keeping a huge secret from Colten as well.   

This book was a fast paced and energetic story full of magic, fighting, and love.  All the elements of a great book were wrapped up in this story and I had trouble putting it down at night.  The characters were very realistic, made mistakes, but also had redeeming qualities.  The ending is so surprising I never could have guessed what was coming.

I give this book 4 1/2 out of 5 stars.  

About the author: 

Nya Jade is a singer-songwriter and author based in San Francisco. Her music videos have aired on the VH1, BET, and MTV networks. USA Today hailed Nya as a “young female troubadour worth keeping your eyes and ears on,” in an entertainment feature on up-and-coming singer-songwriters. “Her cool singing voice recalls Sade,” said the LA Times.

Between writing and performing new music, Nya took a musical sabbatical to focus on writing a novel—an endeavor she found quite daunting, until she began looking at each chapter as a verse in a very long song. Phoebe Pope and the Year of Four is her first novel.

In her free time, Nya enjoys hanging out with family and friends, searching for amazing gluten-free desserts, and bargain hunting for her next pair of funky shoes.

Nya holds a B.A. in Economics and an M.A. in Sociology, both from Stanford University.
​
To find out more, please visit http://www.nyajade.com

On Twitter at: www.twitter.com/TheNyaJade

On Facebook at: www.facebook.com/NyaJadeFriends

To purchase, click here

Fruit and Nut Granola Bars (Gluten Free)

     More and more these days I'm finding that people are needing to eat gluten free.  While neither my husband or I have to eat gluten free we both suffer from joint pain.  Eating gluten free has been linked to relief from joint pain so we've been trying to switch over to gluten free when we can.

     One thing that made our switch easy is gluten free cereal.  We've been eating a lot of gluten free cereal from Attune Foods.  I've also found that I can bake with these cereals and have been making some treats for us.  One of my favorite things I've made so far are these fruit and nut granola bars.

      Granola bars are great to have around the house because we eat them for breakfast or a snack on the go and they are fairly healthy.  Packed with dried fruits, nuts, flax seeds, and gluten free cereal, they give me plenty of energy before aerobics or a long day at work.  They are sweet, easy to handle, and taste great.  I wouldn't have even known they were gluten free if I hadn't made them myself!

Fruit and Nut Granola Bars (a Hezzi-D original)

1 ½ c.  Bob's Red Mill Gluten free quick oats

1 ½  c.  Erewhon gluten free Strawberry Crisp Cereal (or gluten free raisin bran)
¼ c.  flax seed

¼ c. sunflower kernels

2/3 c. honey

2 T. butter

3 T. brown sugar

1 t. cinnamon

2 t. vanilla extract

1 t. sea salt

1/3 c. nuts, chopped (I used pecans and almonds)

1/2 c. dried fruit (I used craisins and raisins)

1/3 c. golden raisins

1.   Preheat the oven to 350 degrees.  Line 2 cookie sheets with parchment paper.  Combine the oats, flax seeds, and sunflower kernels.  Place the mixture on one of the cookie sheets.  Set the other cookie sheet aside. 

2.   Bake for 12-15 minutes or until the mixture is beginning to brown.  Remove from the oven and set aside.

3.  In a large skillet heat the butter over medium heat.  Once it is melted add in the honey, brown sugar, cinnamon, and vanilla.  Mix well.

4.   Heat the mixture until it begins to boil.  Remove from heat and stir in the oats mixture, cereal, sea salt, nuts, dried fruit, and raisins.  Stir well to coat everything with the honey mixture.

5.  Using a spatula, pour the mixture onto the cookie sheet you set aside earlier.  Spread to ½ inch thickness.  Use another sheet of parchment to shape them into a rectangle.

6.  Allow the bars to set for 15 minutes.  Cut into 12 large bars or 16 small bars.

7.  Place the bars on a baking sheet and bake at 200 degrees for 5 minutes to firm up the bars.  Remove from the oven, cool on a wire rack, and store in an air tight container for up to a week.

This post linked to:
Thursday Treasures, Full Plate Thursday, Tasty Thursday, Foodtastic Friday, Foodie Friday,

Escucha Means Listen by Talia Aikens-Nunez, illustrated by Dina Ashraf Helmi

Tour Schedule

Escucha Means Listen

From the mowing of the lawn to the splish-splashing of rain puddles, Talia Aikens-Nuñez’s bilingual picture book Escucha Means Listen introduces toddlers and babies to the sweet sounds around them.

Take a journey through the world—just listening. Escucha Means Listen helps children discover sounds around them in English and Spanish.












Excerpt
Buzz. Buzz. Qué oyes? (What do you hear?)
Las abejas (The bees) circling the flowers.

Woosh. Woosh. What do you hear?
El viento (The wind) is whistling by.

Shh. Shh. Qué oyes? (What do you hear?)
Las hojas (The leaves) are dancing on the trees.

Review

     This is a wonderful children's book that depicts a young girl going through her day.  It goes through all of the sounds she hears during her day and gives the word for them in both English and Spanish.  It's a great way for young children to pick up some Spanish words.

      The book is written with plenty of onamonapia that let's the children hear the sounds of the day.  The pictures are detailed and use beautiful colors.  They are sure to keep children engaged in the story. 

Author Talia Aikens-Nuñez  

Talia Aikens-Nuñez wanted to be a meteorologist, a politician and a lawyer. She never thought she would be a writer. It was the birth of her daughter that caused her to start writing. Raising a bilingual child inspired Talia to write lyrical children’s books. These ‘first experience’ books introduce Spanish to children and parents too! Talia’s family loves nature so much that she and her husband vowed that they will always try to live close to water. She, her husband and daughter live on a river in Connecticut with their daughter Isabella.

Facebook * Website 

Tour Giveaway
$25 Amazon Gift Card or Paypal Cash
Ends 1/21/12

Open only to those who can legally enter, receive and use an Amazon.com Gift Code or Paypal Cash. Winning Entry will be verified prior to prize being awarded. No purchase necessary. You must be 18 or older to enter or have your parent enter for you. The winner will be chosen by rafflecopter and announced here as well as emailed and will have 48 hours to respond or a new winner will be chosen. This giveaway is in no way associated with Facebook, Twitter, Rafflecopter or any other entity unless otherwise specified. The number of eligible entries received determines the odds of winning. Giveaway was organized by Kathy from I Am A Reader, Not A Writer http://iamareader.com and sponsored by the author. VOID WHERE PROHIBITED BY LAW.


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