This guy turns 3 this week.
This pic was taken last week when Jason and Angie were here. So this is what he is looking like now. Well not right now, he had a hair cut this morning so his do is a little more aerodynamic.

Angie and Jason, and my baby Lyssa left us on Saturday morning and are searching for sun in Italy this week. Good luck guys, it seems that Jay brings clouds and rain wherever he goes in Europe.

Today Grosi and Grosvati (Rudy's parents) arrive from Canada. They planned a spontaneous trip to come and see us and we are really excited to see them. I am SO looking forward to the kids having lots of grandparent time, and me not being the entertainment/negotiator/voice of reason/megaboss 24/7. When the g'parents are here Rudy and I both have a rule that we turn our heads and let the grandparents be, well, grandparents. Let them get away with more then we would.

Isn't that just the cutest??? My big boy and my petite girl.


SO. Us Swiss Eig's have begun the entertaining season. And I love to entertain. Mostly I like to have people that are stuck in my house and forced to eat what I make. But most seem to enjoy it. I think.

I have also realized that I get asked for my recipes. Lots. And I have trouble blogging regularly. Combine these two things and I will blog more often about what I'm cooking and the recipe. I'll give that a whirl.

My rules for a good entertaining recipe:

Simple enough that I can chat while cooking... and having a glass of wine, or two.
Cheap enough that hubby doesn't lose it over the grocery bill.
Can be made ahead or prepped for cooking ahead of time.

I have seen lots of pictures of Canadian snow on Facebook so I'll give you this cold/rainy weather recipe.

FRENCH ONION SOUP A LA MAMA G (aka recipe from my mom)

Ingredients:
2 onions
1 clove garlic
1 tbsp butter
2 tsp sugar
1/2 tsp dried marjoram
1/2 tsp pepper
pinch of salt
4 cups beef stock
1 tbsp balsamic vinegar (do not leave this out!!!)
4 slices french bread
3/4 cup Gruyere, grated (I use more. probably more like 2 cups)

Making it happen:

Cut onions into thin rainbows. You know what I mean.

Melt butter in a large pan over medium heat.
When it starts to bubble add onions.
Squish in garlic with a garlic press.
Add sugar, marjoram, pepper and salt.

Stir until onions are coated with buttery mixture.
Cover with a lid.
Reduce to med-low.
Cook for 15-20 mins. Onions should be limp. Ha. limp.

Preheat oven on Broil.

Pour in beef stock and balsamic vinegar and jack the heat up to high.
Bring it to a boil.
Reduce heat to medium, simmer 10 minutes.

Toast the bread. You decide if you want to use your oven or the toaster.

Put 4 ovenproof bowls on a baking sheet. (still not sure if mine are ovenproof, but they are still in tact)
Ladle soup into the bowls.
Top with toasted bread.
Pile on the cheese.

Put the tray under the broiler for 3 mins, or until the cheese is bubbly and golden.

Voila!

Making this for 4 adults?
Make a double batch. Trust me.

Went into a beautiful big church in Konstanz. With my 2 energetic kids. Thought it may be a short stay. BUT I explained to the kids that we needed to be quiet because this is where people come to have some quiet time and talk to God. And that we need to be respectful of that. And then my kids were as quiet as two little church mice. Just a nice reminder that a rule is easier to follow when you know there is a good reason for it. We stayed for a good half hour looking around. And then another 5 mins looking for Danae's glove.