B is for books

Never mind Seattle, I can't think of a bookstore I love more in the whole world than Alphabet Soup. This kids' bookstore in a tiny blue cottage on Wallingford's N 45th Street is bursting with charm -- and books. From board books to the thick Harry Potter tomes -- both new and gently used -- there's something for everyone, including an amazing, carefully curated selection of vintage. The displays are clearly created with love. A week or so ago there was a case of picture books front and center celebrating the city's first snow of the season. Books about transportation are corralled in a boat-shaped bookcase. On fine days, racks of picture books on the sidewalk encourage browsers. A tiny table and chairs invite toddlers to explore the picture books in the cozy back corner. If you don't have kids to shop for, there is a small selection of books for grown-ups, and a large selection of exquisite vintage-style greeting cards. Also: Free gift wrap! Every detail of this store is so appealing that I practically quiver with delight every time I go in.

I was happy to learn that Alphabet Soup just celebrated its seventh birthday and I hope it will have many more. One thing to note before you go: It's only open on Thursdays through Sundays. But if you like children's books as much as I do, Alphabet Soup is a shopping destination worth going out of your way for. I'm so lucky I live close by and can stop in often!

Kale and brown rice casserole

Isla, who recently turned 3 and lives across the street, is obsessed with eating kale. Specifically, kale casserole that her parents buy at some fancy-pants grocer. I've tasted it, and it's delicious, so I tried something similar based on trolling the Internet.

Here's how to make it:

Sautee about 1/4 of red pepper in olive oil, and put in bowl with 1-1/2 cups cooked brown rice, 1 cup shredded cheddar, 3 chopped green onions, 1/4 teaspoon sage, 1/4 teaspoon rosemary, 1/4 teaspoon thyme, 1/4 cup milk, 1 teaspoon worcestershire sauce, and salt and pepper. Put one cup chopped kale in an oiled casserole dish, top with rice mixture and then another cup of kale, put the covered casserole in a 375-degree oven and bake for 15-20 minutes.

If I was making this for a toddler, I would add a LOT more cheese and rice and a lot less kale, and I would chop the kale very, very fine. (I think that would help it stick together better, too!) I might also skip the herbs if your kid likes bland food. But for me, success!