Grand Magazine - September/October 2008 - (Page 20)

grand central My 4-year-old grandson was sitting on my lap with his head softly pressed into my arms. He looked up, gazed into my eyes and said, “Grandma, I can’t wait until Uncle Andy gets married. I want to be his good man.” “You’re always a good man,” I said. “No, Grandma, the real good man: the one who holds the ring.” —Babette Freed, Boynton Beach, Florida My husband was playing “word association” with our granddaughter, Kianna. He would say, “Find me something that climbs a tree,” and Kianna would go get a toy cat. Eventually, he said, “Find me something that lays eggs.” Kianna was puzzled. “The refrigerator?” she said. “No,” said my husband. “Before they get into the fridge…where do they come from?” She looked incredulous. “Grandpa. Duh. The egg factory.”—Linda Bennett, Dunn, North Carolina I called my daughter’s house. The phone rang several times; and then a small, 5-year-old voice said, “Hey, Grandma, I’ve been waiting for you to call.” The connection! The communication! It was too much. My eyes welled with tears. “How did you know it was me?” I asked, and waited for the loving answer. “I saw your number,” she said. —Missy Woodard, Garland, Texas Global essence A fun way to teach and spend time with grandchildren is to cook with them. In The 2nd International Cookbook for Kids by Matthew Locricchio (Marshall Cavendish Children, 2008, $18.99), there are recipes such as Salada de Palmito, Kotopita me Feta, Kheer, and Gaeng Paedt Gai Nor-mai. The kids will learn to cook more than just mac & cheese, ramen noodles or chilidogs. Greece: Pretza me Psomi (Feta Cheese Sp read) bly Greek) 1 1/2 cups crumbled feta cheese (prefera 1/2 cup ricotta cheese or sour cream urt (not low-fat) 1/4 cup Greek-style yogurt or plain yog ferably Greek) 3 tablespoons extra-virgin olive oil (pre ek) or thyme 1 teaspoon dried oregano (preferably Gre 2 ripe tomatoes sesame flatbreads 1 loaf crusty French or Italian bread or Extra olive oil for drizzling to hold all the • Place the feta in a bowl large enough the tomatoes. ingredients except for olive oil, and • Add the ricotta or sour cream, yogurt, oregano or thyme. low speed for 30 • Using an electric hand mixer, blend on seconds until smooth. • Chill the spread for at least 1 hour. s into small • When ready to serve, chop the tomatoe rate serving bowl. chunks and place them in a sepa d or sesame • Serve the spread with the sliced brea extra olive oil to flatbreads, chopped tomatoes, and drizzle on top. Serves 4 to 6 Jazzlynn, NY Hannah, NH Aria, TX Andraius, AZ Lindsey, CO Zachary & Benjamin, MI 20 GRAND SEPTEMBER OCTOBER 2008

Table of Contents Feed for the Digital Edition of Grand Magazine - September/October 2008

Grand Magazine- September/October 2008 Grand View:�Priceless Contents Isn't it Grand?: Picture Perfect Winners!: GRANDparent of the Year Grand Central Toddler Town:�Grand-proofing Ask Grand:�Two Tired Tips on Teens: The Bar Mitzvah Trips Just So We Know:�BPA Not Our BFF Full House-Full Heart-Full Time:�Confessions of a Backyard Grand Grandbloggers: It Takes a Village Guess Who’s Coming to Dinner? Family + Food = Fun On the Cover: Nora Roberts A Fine Romance Everything Was Fine Until You Showed Up Happy Big Sister Day Looking Grand:�Elementary, My Dear All in the Family:�Pasta, Present and Future Reunions:�Doubleheader Inspirations:�Grandpa's Violin Grand Bazaar More to the Story Grand Finale:�Long Ago Under the Sun

Grand Magazine - September/October 2008

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