Wednesday, September 29, 2010
Tuesday, September 28, 2010
2 years ago...
730 days ago, 17,531 hours ago, 1,051,897 minutes ago you entered in to my world and everything changed for the better...
You showed me from the very beginning that you march to your own beat and I needed to settle in and enjoy the ride.
"When we asked for a daughter we were sent a princess." - Sally Huss
"She will fill our lives with sunshine... And our hearts with love." - Author Unknown
"Her smile beams like sunshine, which fills our hearts with love." - Birgit B.
(Check out the outfit, or lack there of, but the stylish Snow White heels and another pair in her hand. Shoes really are the only thing a girl needs.)
"Little girls are just angels who haven't yet spread their wings." - Author Unknown
"Little girls dance their way into your heart, whirling on the tips of angel wings, scattering gold dust & kisses in our paths." - Author Unknown
"A little girl can be sweeter (and badder) oftener than anyone else in the world. she can jitter around, and stomp, and make funny noises that frazzle your nerves yet just when you open your mouth she stands there demure with that special look in her eyes. A girl is innocence playing in the mud, beauty standing on its head, and motherhood dragging a doll by the foot."- Alan Beck
Happy 2nd Birthday SWEET GIRL!
"Little girls dance their way into your heart, whirling on the tips of angel wings, scattering gold dust & kisses in our paths." - Author Unknown
"A little girl can be sweeter (and badder) oftener than anyone else in the world. she can jitter around, and stomp, and make funny noises that frazzle your nerves yet just when you open your mouth she stands there demure with that special look in her eyes. A girl is innocence playing in the mud, beauty standing on its head, and motherhood dragging a doll by the foot."- Alan BeckHappy 2nd Birthday SWEET GIRL!
I love you more than you will ever know...
I can't wait to see what the next year has in store.
Monday, September 27, 2010
Princess Wand
It is the eve of Mini #2's second birthday. With this looming milestone has brought us a PRINCESS. She is all things princess and now loves the dress up and has heightened her love for shoes and jewelry.
Princess Mini #2 never ceases to amaze me and the events at the grocery store this evening solidify my evidence that she really doesn't like me.
(It is my time of the month...UGH. Totally puts me feeling lovely all of the time. Too much information I know, but important to the story.)
We were cruising along the grocery store this evening trying to pick up a few things, Mini #1 is reading a book and totally in another world. Mini #2 is dancing and bobbing along and then decides to reach over and pull out a tampon from my purse. I quickly take it and hand her a toy to play with. A few minutes later, I am looking at cake mix to purchase to make the little darling's cupcakes for school today.
She says "Mommy look. A princess wand."
She has the tampon again, not so discreetly WAVING it around. This is also not a deserted aisle either so there were witnessing to my daughter's "Princess wand."
53 shades of red darker, I grab the wand, tell her that is not a toy, and to please read the book I am handing her.
In true Princess fashion, she flails, cries, and screams "I want my Princess wand, Mommy!"
See, I told you...she hates me.
Happy Monday.
Princess Mini #2 never ceases to amaze me and the events at the grocery store this evening solidify my evidence that she really doesn't like me.
(It is my time of the month...UGH. Totally puts me feeling lovely all of the time. Too much information I know, but important to the story.)
We were cruising along the grocery store this evening trying to pick up a few things, Mini #1 is reading a book and totally in another world. Mini #2 is dancing and bobbing along and then decides to reach over and pull out a tampon from my purse. I quickly take it and hand her a toy to play with. A few minutes later, I am looking at cake mix to purchase to make the little darling's cupcakes for school today.
She says "Mommy look. A princess wand."
She has the tampon again, not so discreetly WAVING it around. This is also not a deserted aisle either so there were witnessing to my daughter's "Princess wand."
53 shades of red darker, I grab the wand, tell her that is not a toy, and to please read the book I am handing her.
In true Princess fashion, she flails, cries, and screams "I want my Princess wand, Mommy!"
See, I told you...she hates me.
Happy Monday.
Thursday, September 23, 2010
Pink and Green Thursday~Falling for Fall
Happy Thursday! Oh, how I love Fall and today marks it's introduction. The leaves, the chill in the air (hopefully soon), the pumpkins, the cinnamon and nutmeg smells, the cozy evenings, the fall foods, the mums...
And of course, we can't forget the return of the Starbucks Pumpkin Spice Latte. I had one yesterday and can't think of a better way to welcome the autumnal season. It really is the little things in life...
Don't forget to hop over to Trish's blog to join in the Pink and Green Thursday fun. She always has the most amazing and inspiring photographs. Please forgive the lack of pink and/or green from this week's post...fall isn't too pink and green friendly. :)
And of course, we can't forget the return of the Starbucks Pumpkin Spice Latte. I had one yesterday and can't think of a better way to welcome the autumnal season. It really is the little things in life...Don't forget to hop over to Trish's blog to join in the Pink and Green Thursday fun. She always has the most amazing and inspiring photographs. Please forgive the lack of pink and/or green from this week's post...fall isn't too pink and green friendly. :) Wednesday, September 22, 2010
Tuesday, September 21, 2010
Tuesday's Tidbit~Apple Love
Red, green, yellow...Granny Smith, Red Delicious, Gala...how I love apples and with Fall quickly approaching in just a few short days, Apples are on my mind! Fall is my favorite and just sitting here, I can smell the cinnamon goodness that fills the air and imagine the leaves falling, crisp mornings and evenings, and pumpkins galore.
For this month's Tuesday Tidbit, I found three apple recipes that I had to share. I have already made two of them. We are hitting the apple orchard Friday, so there will be even more apple possibilities. Happy Tuesday!
1/2 teaspoon ground cinnamon
6 tablespoons sugar
1 sheet frozen puff pastry, thawed
All-purpose flour, for work surface
2 tablespoons unsalted butter
4 small Granny Smith apples, peeled, cored, and cut lengthwise into 1/3-inch-thick wedges
2 cups sweetened whipped cream
Directions
Preheat oven to 400 degrees. In a small bowl, combine cinnamon and sugar. Place pastry on a lightly floured work surface. Sprinkle evenly with 2 tablespoons cinnamon mixture. Carefully roll out to 1/8 inch thick. Cut out eight 3 inch squares, and place on a parchment- lined baking sheet. Cover with more parchment and another baking sheet. Chill in freezer until firm, about 15 minutes.
Bake pastry in oven until crisp and lightly browned, about 30 minutes. Remove top parchment and baking sheet. Transfer, with bottom parchment, to a wire rack, and let cool.
Meanwhile, in a medium saucepan, melt butter over medium-high heat until foam subsides. Add apples; cook, stirring occasionally, until golden brown, about 7 minutes. Add remaining cinnamon mixture. Cook until apples are tender but not falling apart. Let cool completely. To assemble, top the pastry with whipped cream then apples; repeat with another layer of each. Serve immediately.
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
6 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
3/4 teaspoon salt
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples (8 to 10)
1 cup granulated sugar
1 cup raisins
1 teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.
1 tablespoon unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)
Directions
Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.
For this month's Tuesday Tidbit, I found three apple recipes that I had to share. I have already made two of them. We are hitting the apple orchard Friday, so there will be even more apple possibilities. Happy Tuesday!
Apple Napoleons
1/2 teaspoon ground cinnamon
6 tablespoons sugar
1 sheet frozen puff pastry, thawed
All-purpose flour, for work surface
2 tablespoons unsalted butter
4 small Granny Smith apples, peeled, cored, and cut lengthwise into 1/3-inch-thick wedges
2 cups sweetened whipped cream
Directions
Preheat oven to 400 degrees. In a small bowl, combine cinnamon and sugar. Place pastry on a lightly floured work surface. Sprinkle evenly with 2 tablespoons cinnamon mixture. Carefully roll out to 1/8 inch thick. Cut out eight 3 inch squares, and place on a parchment- lined baking sheet. Cover with more parchment and another baking sheet. Chill in freezer until firm, about 15 minutes.
Bake pastry in oven until crisp and lightly browned, about 30 minutes. Remove top parchment and baking sheet. Transfer, with bottom parchment, to a wire rack, and let cool.
Meanwhile, in a medium saucepan, melt butter over medium-high heat until foam subsides. Add apples; cook, stirring occasionally, until golden brown, about 7 minutes. Add remaining cinnamon mixture. Cook until apples are tender but not falling apart. Let cool completely. To assemble, top the pastry with whipped cream then apples; repeat with another layer of each. Serve immediately.
Apple Crumb Pie
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
6 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
3/4 teaspoon salt
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples (8 to 10)
1 cup granulated sugar
1 cup raisins
1 teaspoon ground cinnamon
Pie Crust (see recipe below)
Directions
Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.
Apple Butternut Squash Soup
1 tablespoon unsalted butter1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)
Directions
Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.
Monday, September 20, 2010
Baby Shower Fever
Happy Monday! I hope you all had a great weekend and are ready to start the week! I can't believe fall will be here this week.
I apologize for my photography skills...they definitely were not my best...I guess I was too busy hosting. :) Have a great day!
This weekend, along with three other girls I hosted a baby shower for my best friend and former roommate from college. She is having a little girl in November that I am beyond excited to meet.
Kristy is Mini #2's (who will be 2 next week...yikes) godmother and will be an amazing mother herself. We had a lovely time of food, adorable and tiny outfits and monograms, other useful and interesting gifts, girl chatter, and just plain ol' baby shower fun.
I felt like Martha...I made the favors. Chocolate dipped pretzels with pink and green chocolate drizzled over them. The tags were scalloped circles with with little one's initial on the front and a quote with the baby shower date on the back and coordinating green ribbon. They were a hit and I can't wait to make them again.
I officially have BABY FEVER again. I am hoping this will ease slightly when I get to squeeze this little bundle in just a few short weeks, but I am obsessed. My minis are getting so big and sometimes don't like it when I try to swaddle them, make silly, highpitched baby gurgles at them, or give them a bottle instead of their "big guy" or "big girl" cups. 
I apologize for my photography skills...they definitely were not my best...I guess I was too busy hosting. :) Have a great day!
Wednesday, September 15, 2010
Pink & Green Thursday~Dreams
Happy Thursday dear friends. I used to have dreams and aspirations. I used to dream of being famous, of traveling the world, you get the picture.
Now I just dream of sleeping and laying in bed all day. So in honor of that new dream, I give you Pink and Green Thursday all about lovely beds.
Be sure to hop over to link up and see all the other Pink and Green Fun at the lovely Trish's bit of happiness! Happy Thursday!
Now I just dream of sleeping and laying in bed all day. So in honor of that new dream, I give you Pink and Green Thursday all about lovely beds.
Be sure to hop over to link up and see all the other Pink and Green Fun at the lovely Trish's bit of happiness! Happy Thursday! 
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