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Friday, July 30, 2010
This Moment
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Wednesday, July 28, 2010
WIP Wednesday
However, I had grown a bit bored with the Tea Leaves cardigan and was in need of a project to get me motivated to knit again. A package came from my sister at just the right time to help pull me out of my knitting funk. A fellow knitter, she sent me two skeins of super soft Malabrigo yarn, possibly in response to an email I sent her with this attached (only fellow knitters and Twilight readers will really get a kick out of it). Also in the package was a mostly completed light-weight jacket for Isaac. Ironically, the pattern, called Duck Soup, has been on my own knitting "To Do" list for quite a while. All I had to do was seam up the hood, block it, and add a toggle closure. Ta da! Nearly instant knitting satisfaction!
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Monday, July 26, 2010
At The Park
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~Jen
Thursday, July 22, 2010
More Life In Progress
In the few minutes after he wakes up and eats, Isaac is agreeable to being put down for a few minutes. He is working on sitting up, and is pretty good at it as long as he holds himself up with his hands. He also has two new teeth and his little tongue is constantly going in and out like a little snake as he uses it to explore them.
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Curtis arrived back home yesterday after a long car ride from Ohio after his flight was canceled due to the storms and tornadoes that rolled through last night. I hope he is rested up, because I head back to work tomorrow and need a break from these two adorable, rather exhausting boys!
~Jen
Tuesday, July 13, 2010
July Garden
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If you would like to make some pesto, good on sandwiches (Curtis uses in his paninis) and adding to pasta sauce, here is my 'What To Do When The Japanese Beetles Are Eating Your Basil' Recipe:
3 cups basil
4 cloves garlic, coarsely chopped
4 tbsp olive oil
1/4 cup grated Parmesan cheese
1 tbsp lemon juice
1/4 cup pine nuts or walnuts (optional)
salt to taste
In a food processor (or with a stick blender) blend together 1 cup of basil, garlic, nuts and olive oil until a thick paste forms. Add the rest of the basil, Parmesan cheese, lemon juice, and salt and continue to blend. Add more olive oil as needed to reach desired texture. Adding just part of the basil to start makes it easier to blend the garlic well. The lemon juice keeps the basil from turning brown in color. I then spoon the pesto into an ice cube tray and freeze it. Once frozen, you can store the pesto cubes in a freezer bag and just take out one or two cubes as needed.Despite the beetles, it is really a treat to be able to go outside and pick our own organically grown vegetables for dinner. I like searching for new recipes and building our meal around what is in season. The best part is when Noah actually eats what I have prepared. It makes for one proud mama :)
~Jen
Monday, July 12, 2010
Weekending
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Despite the hot and humid weather, we kept somewhat cool in the shade. I got in some solo swinging before being joined by Isaac.
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Each summer, our parents stand in a long line and buy boxes of peaches off a truck straight from the south. All weekend, those peaches ripened in the dark basement, until Sunday morning when they were the perfect juicy ripeness. So before driving home, I spent Sunday morning with my Mom, peeling and slicing peaches for freezing. My goodness, she was fast! I think she peeled and sliced about three peaches in the time it took me to do one. All those hours spent canning as a young girl, she says. I think it is some Grandma superpower or something. We will enjoy those frozen peaches in the months to come. For now, we also have lots of fresh ones to eat, and today I made peach cobbler. Tomorrow, peach pie. Isaac, wondering where the endless supply of arms and laps has gone now that we are back home, demanded that he watch the process from his sling.
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So, despite being a little tired and having lots of laundry to do, I am glad to begin the week feeling refreshed by family, music, and lots of good food.
~Jen