welcome baby declan...

congratulations to leonor, pat and cam on your new little addition. what a beauty!!




declan burke daley

and the proud godfather eric.

i hope your weekend was filled with laughter and beautiful weather. i am still smiling from vacation. i can't believe we waited 4 years to go back there. we are now determined to visit again next year.

book your trip now...

and head to aruba. i want to write for days about how much fun we had and how relaxed it can be there... but i am to tired so for now i will give you this
snapshot.

vacation was...

AWESOME..... will be back with pictures soon. wish it didn't end so soon. while we were away the weather here turned from winter to summer.. we skipped spring but i hear it is getting colder later today so i am heading out to enjoy the 90 degree weather before we get back to normal. the laundry can wait right????

post easter must make...

Serves 8

Ingredients
All-purpose flour, for dusting
Pate Sucree
2 recipes Lemon Curd
1 cup creme fraiche
1 tablespoon confectioners' sugar
1 cup blueberries, washed and picked over
3 tablespoons apricot jam
1 tablespoon Candied Lemon Zest, dredged in granulated sugar
Directions
Preheat oven to 375 degrees. Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.
Place tart pan on a baking sheet. Using a fork, prick crust all over. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights, and continue baking until crust is golden, about 10 minutes more. Transfer to a cooling rack. Spread lemon curd in tart shell, and return to oven until curd is set, about 10 minutes. Transfer to a cooling rack, and let cool to room temperature.
Place creme fraiche and confectioners' sugar in a medium bowl. Whisk until stiff peaks form, 2 to 3 minutes. Dollop in the center of cooled tart.
Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium heat, and add 2 teaspoons water until thin, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam mixture. Pile blueberries on top of creme fraiche. Garnish with candied lemon zest, and serve.
In this case raspberries were used instead of blueberries !! Enjoy!!

lacrosse

when you sit in the boston garden and you look up at the rafters you can see the many years of history. when you grow up near boston and have visited the garden often for many sporting events the thoughts that you could one day get a chance to play in that arena would be impossible to believe. but even though you aren't a professional athlete one day you get the chance and it's something you will never forget.... ever. then the icing on the cake is your team wins the game.



Mark, Eric and Andrew



The WarPigs - Great Job !!!

happy easter, happy spring

hope your day is filled with egg hunts, chocolate bunnies, jelly beans, lots of togetherness and happiness xox