Max and Alex made Saturday night dinner this weekend: grilled pork chops, sliced and sauteed apples with cinnamon, baked potatoes, “guac” greens (which is their interpretation of my favorite salad at Sweet Greens restaurant: their version is spinach, sliced avocado, tomato, red onion, crushed tortilla chips and pesto viniagrette), and raspberry sorbet. They have made some of these dishes before and it was interesting to see how much more comfortable they were making them again. They are also much more attentive to detail than I am. For example, when they were making the raspberry sorbet, the recipe recommended straining the raspberry puree to remove the raspberry seeds. I said “oh don’t bother, a few seeds won’t matter,” but they insisted and they were right! The sorbet was amazingly smooth — and much better than if I had made it.

Straining raspberry puree to get out the seeds

Blending raspberries with simple syrup

Final Product: Raspberry Sorbet

Max cooking apples in butter, sugar and cinnamon