I love Rob’s family. They’re a great bunch of people and I really could not have been luckier with my in-laws. I -really- love my nieces.
To me, they are just the sweetest girls I’ve ever met. Sure, they squabble and complain like all kids do – they’re still normal kids, but they’re generally incredibly nice to each other and really pleasant little girls. I wish we lived closer and could see them (and everyone else) more often, but that seems unlikely to happen.
I have fun with them, though. We snuggle a bit, talk a lot, play games, Rhi and I went shopping, and one day we cooked together.
The girls wanted to cook with me, so we decided to make a little mixed vegetable dish to go with the BBQ Rob’s Dad was making. (I should get that recipe. The ribs, especially, were amazingly good.)
We decided to make a quick and easy vegetable saute: broccoli, mushrooms, onions and garlic in olive oil and salt. And I had a lot of really good little helpers.
Rhi carefully cut up the mushrooms while I did the broccoli. Later she helped me chop up the onion, too.
Sydney and Gwen did a great job of juicing lemons into the artichoke water. The girls wanted to try an artichoke, so I winged it at cooking one. It was rather bland, I should have looked up a recipe.
But the veggies were really yummy, and it was nice to have something green with all that BBQ!
Any vegetables you want, chopped into bite-sized pieces
Extra Virgin Olive Oil
Other herbs/spices (optional)
Heat the garlic in the olive oil until fragrant. Toss in vegetables (put vegetables with longer cooking times in first, then add others later if they don’t cook evenly). Coat evenly with olive oil and cook until tender but not limp. Sprinkle with salt and other desired herbs (I like to use basil or dill) and serve.