Saturday, February 24, 2018



New Smile.  No Gaps

She finally did it! After almost 6 months, the girl finally lost both of her baby teeth that have been taking up much needed space. Wait, let me back up a bit. . .

My girl has a beautiful set of cute little pearly whites. They all came in as expected. There have been perfect check-ups with the dentist since she was about 2 years old. I've known since the beginning that braces were in our future. All seemed well. And then it happened - TWICE!

For most kids, the baby teeth are pushed up - first they are wiggly, then eventually loose enough to fall/be pulled out - eventually making room for the permanent teeth to replace them. Nope. Not my kid. Her two front bottom permanent teeth decided to take a different route. They (yes both of them) came in BEHIND the baby teeth. One after the other in a matter of days. At first I didn't think much of it. The baby teeth would come out because that's what they do, right? No need to worry. Just wait a couple of weeks and she would have that cute gappy smile all kids her age have. Neither baby tooth was even close to wiggly. After a regularly scheduled trip to the dentist, we were reassured the teeth would indeed come out soon. Now, during this time, the girl was rehearsing for a dance performance so I wasn't really anxious for them to come out. I was just fine waiting until AFTER October 15 (about 4 weeks) for the teeth to right themselves. What is it they say, "Be careful what you wish for"?

After 6 months and 3 panic attacks at 3 DIFFERENT dentists they finally came out! The first via ReeRee and the tried & true method of tying floss around the tooth. The second - exactly 3 weeks later - thanks to chewable medicine. WHEW! These little (and I do mean little) buggers have exhausted my Mommy patience. What if this happens with the other 18 teeth? It can't, right? What are the odds we'll go through this again? The rest should be a breeze, right? Right?? All this and I don't get that cute gappy smile!


I need a glass of wine.

- - - CaWineChick

Friday, July 5, 2013



Happy 4th of July!  America's Independence Day! No not the day Will Smith beat the begeezers out of the aliens. It's the day recognized as the start of the United States - the original 13 Colonies, the rockets red glare, the bombs bursting in air.
For many of us, it is a day to celebrate family and friends with barbecues and fireworks.  Everywhere you look you see American flags, red and white stripes, blue patches with white stars and images of all things American. I really enjoy this holiday. Growing up, we had block parties and LOTS of fireworks. Now that fireworks are banned most everywhere, we are forced to watch spine-tingling displays from professional "designers". While they are usually really beautiful, I miss holding a Sparkler; jumping out of my skin everytime a big Roman Candle went off and running away screaming while trying to avoid the spinning things on the ground!  I feel sad for kids in my neighborhood these days - they don't get those experiences.
In honor of my childhood and of the day as it is recognized all over the country, I wanted to make a cheesecake that is very American - with California Soul.
Happy Birthday United States and to all of my friends, celebrate safely.
Happy Eating.
1-3/4 C 'Nilla Wafer crumbs (finely pulsed)
6 T Butter - softened
1/3 C Sugar
24 oz Cream Cheese (I use 1/3 fat variety "neufchatel")
1/4 C Sour Cream (I use "light" sour cream)
3 Eggs + 1 Yolk
1-1/2 C Sugar
2 T Flour
1 t Vanilla Extract
1 C Fresh Strawberries (pureed)
1T Red Food Coloring
1 C Blueberry glaze
2 C Fresh Blueberries
Preheat oven to 350 degrees.
Crust: Mix wafers, butter and sugar in a food processor until the consistency of wet sand. Put into 9" springform pan, pressing crumbs along bottom and sides. Bake 10 minutes. Remove and let cool on counter.
Filling: Mix cream cheese, sour cream, and sugar on medium for 2 minutes. Add eggs and yolk one at a time and combine completely. Add flour and vanilla. Pour 2 cups of mixture into another bowl and add strawberry puree and food coloring. Mix on low 30 seconds until the mixture is red in color.
Pour 1/2 of red mix into springform pan. Slowly pour about 1/2 of white mix into center. Slowly add remaining red mix. Top off (again slowly) with white mix. Carefully place in 350 degree oven for 1 hour. When hour passes, turn off heat and let cake remain in oven for 15 minutes (DO NOT OPEN OVEN). After 15 minutes, remove cake from oven. Let rest until room temperature.
While still in springform pan, top with an even layer of blueberry topping and cover evenly with fresh blueberries. Place in refrigerator for at least 4 hours to set.
Remove springform ring before cutting and serving.