I had a rough time the first two years of college. It was up and down and there were certainly parts I really liked, but I remember crying in my car asking my parents if I could quit and switch schools on more than one occasion.
A Vietnamese bahn mi is Hugh's favorite sandwich. It doesn't really matter how authentic it is, just that it is good. The bread should be tender but a little toasty on the outsides.
The thing about cooking and summer is that often times, meals are thrown together. It’s lighter longer, we’re outside and it’s so warm out that less actual cooking and more assembly sounds more like it.
I consider myself to have rhythm. Maybe not a ton, but enough. I'm too shy to dance at weddings or parties but I can carry a tune and I was a song-leader in middle school and high school, so you know, I can move to a good jock jams song.
Every now and then I do a cooking class or cook for small dinner parties and a version of this salad has happened a handful of times lately.
It may be beach season but our past few weekends have been spent working on the yard. I am hosting one of my best friends' baby shower here next month and while I can't completely overhaul it how I'd like, it has been in need of some sprucing.
Weeknight dinners. These are looking different than they did pre kids. I remember thinking that people with meal plans were inflexible and rigid but I understand the intrigue now.
I came across this quote on my friend Stacey's blog this week and I just love it. In How to Be Here, Rob Bell writes this: You and I were raised in a modern world that taught us how to work hard and be productive and show up on time and give it our best… We learned lots of very valuable skills, but we weren’t taught how to be here, how to be fully present in this moment, how to not be distracted or stressed or worried or anxious, but just be here, and nowhere else—wide awake to the infinite depth and dimension of this exact moment.
I could pick out clothes or a new lego set, but what I really wanted was quality time with my nieces, who are turning 7 and 4 this month.
May is the fullest month we have over here. About seven birthdays within both our immediate families (my own included), mothers day, memorial..it makes for a lot of holidays and celebrating.
I took the base of my ice cream maker out of the freezer because it was taking up too much real estate only to put it right back in.
The postpartum appetite is a moody one. With a super frequent nursing schedule, I was eating like a high school athlete, except not exercising at all, just, you know, keeping someone alive with the food my body is making.
She’ll be 87 next month. She was an only child of parents from the Great Depression so she has an impressive collection of every take-out tupperware, yogurt and soup containers she uses and hides cash in envelopes in secret drawers.
I started a post about my place in the work/life/momming balance and I realized I just don't have much to share on figuring through that yet.
I am behind in tax prep so the text will be terse today. All I have on my mind is sheer amazement at how much of our income goes towards food.
We roast a lot of vegetables in the cooler months. Everything dumped onto one large sheet pan, almost any number of spice combinations, and then you just leave them alone.
I rocked Cleo for a solid hour in that stained, suede chair. Nursing on either side of that just to try to calm her down while she screamed at me.
I am months behind on reading the food magazines but am working my way backwards. I love the content towards the beginning of the year because it's the lighter, vegetable focused stuff that is nowhere to be found in all the holiday issues. I was obsessed with this piece in the March issue of Food + Wine about the "new healthy" kinds of foods - which, surprise, is just real food.
So many things to say of our newest addition and after a month plus of very broken, insufficient sleep, she continues to prove to be as spicy as we guessed she'd be in utero. In only knowing Cleo for a short month, I can already tell her and Curran are entirely different people.
I have photos and thoughts to share of the newest addition to our team, baby Cleo Jane, but will get my act together on that next week.