More love

Grandma showered us with some more love this week. In fact, the
package came yesterday and Hyrum was begging to make another pennant.
He does a bang up job and while his lines aren't as straight as Sam's,
he's not one bit scared of the sewing machine. He LOVES the purple
bunny fabric and made sure it made it into the middle of his creation.
Love this boy. Love his love for projects. And love his Grandma
that sends so many fun things our way!

I'm in love

I'm in love with those little smiles. I love the way that Mudgie's
eyes turn into crescents. I love the awkward pained expression on
Warner's happy face. I love Hy's inbetween phase look he's got going
on. . . baby face and big teeth. All of those things plus the arms
around each other. . . I'm in love.

happy helpers

Warner is my BEST helper. Ask him to do something and typically he
gets right to work. He's a CHAMP at garbages, dishwasher, and
windows.

Ugh

Little buddy, I feel the same way about laundry. . .

afternoon entertainment

Me and My Irishmen

Typical St. Patty's Day fair. Green decor. Green garb. Green grub.

With or without a four leaf clover, I'm the luckiest lady alive with
these Irishmen at my side.

Pinch Proof

After spending the morning getting pinched by his little brothers,
Christian made himself pinch proof from head to toe.

I'm Scared

I'm scared of my baby.  

Yes, you read that right, I'm scared.  I'm scared of something that holds 1/8 of my heart, who is 1/10 my size and 1/35 my age.  Something with sparkly blue eyes and chubby cheeks.  The same something that just started crinkling his nose when he smiles and laughing when we go on walks.  I know, you're thinking, how can I be so scared of something so adorable.  

Let me tell you. 

My adorable little fellow is a biting, grabbing stalker.  Let me explain.  [No, there is too much. Let me sum up]  

Holland has a glorious set of six sharp chompers which he is constantly trying out on any flesh he can find.  Why?  I don't know. He is a biting grinding maniac.  He'll bite fingers, shoulders, cheeks, noses.  Need I go on?  If it is soft and tender he'll bite and bite hard.  There is no remorse, just a feverish appetite for more.  I'm still holding onto my theory that he has rabies. . . I'm just waiting for him to start foaming at the mouth.  :)

Holland also loves my hair.  Not all of my hair, just the really tender stuff by my neck.  Those little chubby fingers are quick and strong.  Now I can do hard things, and I'm not a stranger to pain.  But when it comes down to it, I'd rather birth a baby without drugs than get my hair permed.  Why?  Because getting those silly rods out about kill me.  The pain is crazy and there is no precious baby at the end of all that agony.  The last time I got my hair permed I literally had to ask my friend to count down the rods for me. . . so I could breath through the pain.  Silly, I know.  But that's how sensitive my head is.  Don't even get me started on the stories from my childhood and my mom going through my hair with a comb.  So when Holland has my hair in his death grip you can only imagine the thoughts going through my head.

Holland loves me.  And yes, for those wondering, I love him too.  But he really really really LOVES me.  And most of the time only me.  If he sees me he wants me.  If he hears me he wants me.  So what do I do?  I've been hiding from my baby.  Yes, hiding.  If he's in the front room playing, I sneak into the kitchen, do what I've got to do, and sneak out all in 100% stealth mode.  I've contemplated getting camouflage clothing so I can blend in with the walls.  Or maybe I get a mask made so I look like Eric.  Hmmm. . .   If Holland happens to catch one glimpse of me he army crawls at full speed to where I am and whimpers whimpers whimpers.  Adorable?  Yes, at times but more often discouraging because he was playing perfectly until he saw me.  At times I find myself pantomiming to the kids just so the baby doesn't hear me.  It all seems silly but so does lugging around a 20 lb bundle of cuteness who is simultaneously trying to bite me and pull my hair out.  

So right now I am scared.  And perhaps a little scared that I'm scared.  But until my baby boy keeps those fangs and phalanges off of me, I'm keeping my distance.  :)

SIL Inspiration

My sis-in-law Jess pinned this. 

 I loved it and quickly set to making up a 8x10 version.  

Holls

Holl's just chomping down on some delicious banana bread. He loves
his little highchair perched on the side of our island and happily
begs food of any and everyone around him.

A Moment Later

Mudgie wanted to join in a moment later. . .

Too Busy Living

Most days we're too busy living life to even find the camera . . . but
the other day I wanted to document my teenagers and all the growing up
they've been doing. Here is just a five minute moment in our kitchen.
I especially love the first picture. . . from their expressions, to
the way they are standing, it has teenager written all over it.

It sure is a priviledge to parent these two.

Furrondy 2013

Bacon Family at the snow sculptures and the Running with the Reindeer.
Eric wants to sign up for that next year. If he doesn, I'll be sure
to make him a Bacon Costume for the event.

It was a beautiful day and felt so wonderful to get out as a family.

DLS

Day Light Savings is a curse in Alaska.  This made me smile. . . 

1 more

Again, in Mexico, almost a year later my SIL pulled out this recipe.  And while unfortunately events prevented us from actually tasting them then, our mouth buds were already watering.  And again, I found myself begging someone for a recipe.  

After I made these Eric exclaimed, "I could eat these every week."  For a man who loves variety, that is the highest of compliments.

Summer Corn Cakes with Chopped Tomato and Avocado Salsa

Adapted from "Sara Foster's Southern Kitchen"

Makes about 12 large cakes; serves 6 to 8

• 3 EARS CORN, SHUCKED
• 1 CUP ALL-PURPOSE FLOUR
• 1/2 CUP CORNMEAL (IF YOU CAN ONLY FIND CORNMEAL MIX, SKIP THE BAKING POWDER.)
• 1/4 CUP DICED RED ONION
• 1/4 CUP THINLY SLICED FRESH BASIL
• 1 TEASPOON BAKING POWDER
• 1/2 TEASPOON BAKING SODA
• SEA SALT AND FRESHLY GROUND BLACK PEPPER
• 2 LARGE EGGS, LIGHTLY BEATEN
• 2 TABLESPOONS WELL-SHAKEN BUTTERMILK
• 2 TABLESPOONS UNSALTED BUTTER, MELTED
• CANOLA OIL, FOR FRYING
• CHOPPED TOMATO AND AVOCADO SALSA (RECIPE FOLLOWS)

1. Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.
2. Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
3. Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
4. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
5. Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
6. Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
7. One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
8. Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.

Chopped Tomato and Avocado Salsa

Makes about 2 cups

• 1 LARGE TOMATO, CORED AND CHOPPED
• 1 SCALLION, TRIMMED AND MINCED
• 1/2 JALAPENO PEPPER, CORED, SEEDED AND DICED
• 1 TABLESPOON CHOPPED FRESH BASIL
• 1 TABLESPOON CHOPPED FRESH CILANTRO
• 1 GARLIC CLOVE, MINCED
• JUICE OF 1/2 LIME
• 1 1/2 TEASPOONS EXTRA-VIRGIN OLIVE OIL
• 1 1/2 TEASPOONS WHITE WINE VINEGAR
• SEA SALT AND FRESHLY GROUND PEPPER
• 1 AVOCADO, PEELED, PITTED AND DICED

1. Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
2. Just before serving, add the avocado, and mix gently.

favorite recipe

Here are a few of our favorite family recipes.  I first ate this in Mexico and begged my friend Tiff for the recipe.  We eat it a couple of times a month.  

Black-Bean Tostadas with Corn Relish

Ingredients

• 2 limes
• 2 scallions
• 1 package (10 ounces) frozen corn kernels
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1 jalapeno chile
• 1 pint grape tomatoes
• 8 ounces Monterey Jack cheese, not sliced
• 12 tostada shells
• 1 can (15 ounces) black beans
• 1 can (15 ounces) black REFRIED beans (NOT pinto refried beans)
• 1 avocado
• Reduced-fat sour cream, for serving (optional)

Directions

1. Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.

2. Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.

3. Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.

4. In a pan, mix black beans and black refried beans together.  Stir ocassionally until heated through.  Pit and peel avocado; dice. Toss with corn mixture to combine.

5. To serve, top tostadas with black bean mixture, corn relish, tomatoes and, if desired, sour cream.

   
   

My Man in Black

Sam still loves drumming. This weekend he got to play at a festival
with some friends from his drumming group. They did this fun routine
where they played their own drums and then would bang on each other
drums and throw their sticks into the air.

(they played in this great little church which echoed and amplified
everything, thus the earplugs)