Friday, October 31, 2008
Tuesday, October 28, 2008
J was admitted because he was sitting propped up on the couch, I look over, and a trickle of blood came out of his mouth. So after nearly killing us both to get to Children's, we were admitted.
He had a torn esophagus. Now, I know that he is allergic to grass, so he is sensitive to dairy.
Monday, October 27, 2008
Friday, October 24, 2008
A few weeks ago, when people were getting cut left and right around him, he went to inquire about his position. "Oh NO, Paul, because of you, we are up 1000% from last year."
But things are getting worse, and worse... So here we are. Paul says not to worry. But I am.
Am I too old to move in with Mom and Dad?
Here are the rules:Pass it on to five other bloggers, and tell them to open the nearest book to page 56. Write out the fifth sentence on that page, and also the next two to five sentences...The CLOSEST BOOK, NOT YOUR FAVORITE, OR MOST INTELLECTUAL!!
Here goes. Ya'll know this is going to be a kids book, right?
Page 6, from Fancy Nancy, because there are not 56 pages.
Thursday, October 23, 2008
Wednesday, October 22, 2008
Monday, October 20, 2008
Sunday, October 19, 2008
Saturday, October 18, 2008
This is EXACTLY what my days are like.
What Did I Do Today?
Today I left some dishes dirty;
The bed got made around 3:30.
The diapers soaked a little longer,
The odor grew a little stronger.
The crumbs I spilled the day before,
Are staring at me from the floor.
The fingerprints there on the wall,
Will likely be there still next fall.
The dirty streaks on those windowpanes
Will still be there next time it rains.
Shame on you, you sit and say,
Just what did you do today?
I held a baby till she slept,
I held a toddler while he wept.
I played a game of hide and seek;
I squeezed a toy so it would squeak.
I pulled a wagon, sang a song,
Taught a child right from wrong.
What did I do this whole day through?
Not much that shows, I guess that' s true.
Unless you think that what I've done,
Might be important to someone,
With deep green eyes and soft brown hair,
If that is true...I've done my share.
I got this from...
Friday, October 17, 2008
Thursday, October 16, 2008
Wednesday, October 15, 2008
Tuesday, October 14, 2008
This is a pic of the back leading to the river.
Monday, October 13, 2008
Sunday, October 12, 2008
Thursday, October 9, 2008
Wednesday, October 8, 2008
So, last night I went to the grocery store. It was around 8,and the twins were in their jammie's. As I am getting them out, a car pulls up, and a man is asking some stupid question about my car. J, runs up to the car! WHAT!! After all of my stranger danger, tricky people talk? So a kidnapper doesn't have to even make an effort. J will come to you.
I am going to go and buy a harness and a leash. We are going to the fair next week, and I can't take any chances.
Tuesday, October 7, 2008
Monday, October 6, 2008
I now award this Smile Award to:
Thank you again, Mom x 2 ! I am watching it right now!
Also, I got T's flower girl dress today too! It resembles this dress in style, but is raw ivory silk with a blue silk sash.
"Dad,what's wrong, you sound irritated"?
"Well, I am in the middle of surgery".
Ummmm. How was I supposed to know that? I can only imagine a nurse holding up the phone to his ear in a plastic bag.
Sunday, October 5, 2008
BTW, I did not bother with garnish.
Savory Squash Soup
Recipe courtesy Wolfgang Puck
Show: Wolfgang PuckEpisode: Wolfgang Celebrates
3 3/4 pounds pumpkin or butternut squash
1 acorn squash (about 1 3/4 pounds)
6 tablespoons (3/4 stick) unsalted butter
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1 white onion (about 4 ounces), peeled, trimmed, and finely diced
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups chicken stock or vegetable stock
1 cup heavy cream
1 sprig fresh rosemary
1 recipe cranberry relish, recipe follows
1 recipe cardamom cream, recipe follows
1/2 recipe spiced caramelized pecans, recipe follows
4 tablespoons pumpkin seed oil
Preheat the oven to 350 degrees F.
Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours. Cool, scoop out the insides of the squash, and puree the flesh in a food processor. Reserve. (You should have about 4 cups of pureed squash).
In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion. Do not allow it to brown. Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom.
Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning, to taste.
To serve, ladle the soup into heated bowls. Place a tablespoon of cranberry relish in the center, top with a dollop of cardamom cream, then sprinkle with chopped pecans. Drizzle pumpkin seed oil over soup.
Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.
2 cups fresh cranberries
1/2 cup sugar
1/2 cup verjus or 3 tablespoons lemon juice
In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/3 cups
Spiced Caramelized Pecans:
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar
In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
Carefully add the nuts to the heated oil, keeping the oil at 350 degrees. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
Yield: 2 cups
2 cups heavy cream
1 tablespoon black cardamom seeds
In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve.
Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.
Yield: about 1/4 cup
Saturday, October 4, 2008
Friday, October 3, 2008
Thursday, October 2, 2008
We then wake up to things like this...