Friday, March 27, 2009

I think I may have a prodigy on my hands.

James was helping me make dinner tonight. We had assembled everything for the Spanish Chicken & Rice Bake (except putting the chicken on the top) when I heard the Woot-off Wootalyzer go off.... so all the ingredients were abandoned on the counter in my quest for the ever-elusive BOC (for those of you who don't know what this is, you are missing out.... for all of you who DO, you know just how important it is!! ).

While I was busy with the F5 and the BOC, James was "cooking" in the kitchen (in direct line of sight... don't freak on me here). By the time I slunk from my computer, defeated and BOC-less, James had created a bowl full of what looked to be nothing more than salsa and maggot soup.... with a dollop of butter for good measure.

"Can you make it with dinner?" my budding Emeril says to me.

"Suuuuuuuuuure, buddy.... um... it might not come out, just so you know" (there was a LOT of salsa and water)


I poured it into an small oven safe dish, stirred in some extra rice, and covered it with foil. I then said a little prayer over it and slid it in the oven next to dinner.

45 minutes later, I pulled it out, took off the foil and fluffed what turned out to be almost perfect spanish rice! Color me shocked! Both of us had a serving with dinner and James proudly proclaimed "I made it my OWN self" and "I made my own recipe! and it was better than Mommy's!"

Gee thanks kid.

James's "I Can't Believe He Made It By Himself" Spanish Rice Recipe

some white rice in a bowl
a cup of water
1/3 jar of salsa
a few kernels of corn

Stir and give to Mommy
Sneak in a little extra rice, put in an oven safe dish and cover with foil
bake at 375 for 45 mins

My 4 yr old is a better cook than most 20-somethings I know! lol

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