Caitlin + Ben "Fly Safe Please" from Sandbox Love on Vimeo.
xo
Friday, September 30, 2011
Thursday, September 29, 2011
Tuesday, September 27, 2011
where i am from...
i am from the inner city, from clanking radiators, lemon furniture polish and homemade sauce.
i am from a small house surrounded by gardens, apple trees and forts in the side yard.
i am from brothers and sisters and three to a room. i am from from vanilla cream sodas at the pharmacy to
ham radios, and homemade stereos.
i am from the nuns who threatened our lives and church every sunday.
i'm from the frugal, the long lived, the creative, the bossy, the kind and the struggling.
i'm from a world whose geography my children know better than i.
i am from long rides to the country and baseball seasons that went on forever.
from secret passwords to smoking in the woods and children who can fly if they try.
i'm from itsy bitsy teeny weeny yellow pokadot bikinis to bathing caps at the country pond.
i'm from cracker jax with prizes inside and franks and beans on saturday nite.
from flickering super eight movies to the ed sullivan show.
i'm from family dinners and a mom who has a heart 40 times her size.
im from a bussling house with lots of friends and memories that never end.
the stories, the photos, the film reels, the love, it's all there.
a real family - who could ask for more?
i am from a small house surrounded by gardens, apple trees and forts in the side yard.
i am from brothers and sisters and three to a room. i am from from vanilla cream sodas at the pharmacy to
ham radios, and homemade stereos.
i am from the nuns who threatened our lives and church every sunday.
i'm from the frugal, the long lived, the creative, the bossy, the kind and the struggling.
i'm from a world whose geography my children know better than i.
i am from long rides to the country and baseball seasons that went on forever.
from secret passwords to smoking in the woods and children who can fly if they try.
i'm from itsy bitsy teeny weeny yellow pokadot bikinis to bathing caps at the country pond.
i'm from cracker jax with prizes inside and franks and beans on saturday nite.
from flickering super eight movies to the ed sullivan show.
i'm from family dinners and a mom who has a heart 40 times her size.
im from a bussling house with lots of friends and memories that never end.
the stories, the photos, the film reels, the love, it's all there.
a real family - who could ask for more?
Monday, September 26, 2011
fall flavors...
with cooler weather upon us i will be back to the kitchen for bread baking and comfort food.
this will be first up on the list. i just love the toasted pumpkin seed garnish. enjoy.
roasted squash soup.
via food network
ingredients for the soup:
2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
sea salt, preferably gray salt
freshly ground black pepper
about 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups roasted winter squash
1/2 cup half-and-half, optional
to serve:
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional
directions
heat the olive oil in a large saucepan over medium heat until hot. add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. season with salt and pepper.
add the chicken stock and the coriander, if using, and bring to a boil. simmer for several minutes. stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. discard the cinnamon stick.
puree the soup in a blender until smooth. (the soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. it will thicken as it cools and may need thinning with stock or water when reheating.)
return the soup to the pan and reheat gently. add the half-and-half, if using. adjust the seasoning with salt and pepper. keep warm until serving.
to serve:
ladle the soup into serving bowls. garnish evenly, with the cheese and pumpkin seeds, if desired.
this will be first up on the list. i just love the toasted pumpkin seed garnish. enjoy.
roasted squash soup.
via food network
2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
sea salt, preferably gray salt
freshly ground black pepper
about 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups roasted winter squash
1/2 cup half-and-half, optional
to serve:
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional
directions
heat the olive oil in a large saucepan over medium heat until hot. add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. season with salt and pepper.
add the chicken stock and the coriander, if using, and bring to a boil. simmer for several minutes. stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. discard the cinnamon stick.
puree the soup in a blender until smooth. (the soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. it will thicken as it cools and may need thinning with stock or water when reheating.)
return the soup to the pan and reheat gently. add the half-and-half, if using. adjust the seasoning with salt and pepper. keep warm until serving.
to serve:
ladle the soup into serving bowls. garnish evenly, with the cheese and pumpkin seeds, if desired.
fall food love...
simple apple cake...
ingredients
2 cups sugar
1 1/4 cup light vegetable oil
2 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups diced apples
2 cups chopped nuts (optional)
directions
1. preheat over to 350 degrees.
2. put all ingredients in one large bowl.
3. mix with your hands, gently, but thoroughly (do not use a spoon or mixer!).
4. bake in an ungreased 9×13 pan for 1 hour. cool before cutting.
really!! it’s that easy!
another fall favorite...
hot apple cider
ingredients
1 quart apple juice or cider
1 cinnamon stick
20 whole black peppercorns
3 whole cloves
1 to 2 tbsp. brown sugar
zest from 1/2 lemon
directions
1. toast cinnamon, peppercorns, and cloves over medium heat in a pot large enough to hold all the apple juice. stir occasionally to prevent burning. once the spices become very aromatic (after about a minute or two), they are done.
2. pour apple juice into the pan, turn heat to high, and bring to a boil. as the juice heats, add the brown sugar and stir until it dissolves.
3. after the apple juice has boiled, reduce heat to a simmer, and then add the lemon zest. Simmer for 30 minutes.
4. strain the cider using a fine mesh strainer.
5. serve hot, and enjoy!
ingredients
2 cups sugar
1 1/4 cup light vegetable oil
2 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups diced apples
2 cups chopped nuts (optional)
directions
1. preheat over to 350 degrees.
2. put all ingredients in one large bowl.
3. mix with your hands, gently, but thoroughly (do not use a spoon or mixer!).
4. bake in an ungreased 9×13 pan for 1 hour. cool before cutting.
really!! it’s that easy!
another fall favorite...
hot apple cider
ingredients
1 cinnamon stick
20 whole black peppercorns
3 whole cloves
1 to 2 tbsp. brown sugar
zest from 1/2 lemon
directions
1. toast cinnamon, peppercorns, and cloves over medium heat in a pot large enough to hold all the apple juice. stir occasionally to prevent burning. once the spices become very aromatic (after about a minute or two), they are done.
2. pour apple juice into the pan, turn heat to high, and bring to a boil. as the juice heats, add the brown sugar and stir until it dissolves.
3. after the apple juice has boiled, reduce heat to a simmer, and then add the lemon zest. Simmer for 30 minutes.
4. strain the cider using a fine mesh strainer.
5. serve hot, and enjoy!
Sunday, September 25, 2011
at keene...
dear hayley, great job yesterday, glad we came to the game.
dear lauren, where were you when we took pictures? i had to steal this one from liz. happy happy birthday.
dear liz, please take better care of michaela. don't encourage bad behavior.
dear michaela, please be careful and don't study so hard that you fall asleep in the library and bang your head on the table. i figured that is what happened.
love sent, xo
dear lauren, where were you when we took pictures? i had to steal this one from liz. happy happy birthday.
dear liz, please take better care of michaela. don't encourage bad behavior.
dear michaela, please be careful and don't study so hard that you fall asleep in the library and bang your head on the table. i figured that is what happened.
love sent, xo
adventure...
have you seen these videos?? i have a total crush on this guy.. rick mereki spent 44 days traveling
on 18 flights to 11 countries. these videos are incredible. doesn't it make you want to hop
on a plane?
MOVE from Rick Mereki on Vimeo.
LEARN from Rick Mereki on Vimeo.
EAT from Rick Mereki on Vimeo.
i'm in love.
on 18 flights to 11 countries. these videos are incredible. doesn't it make you want to hop
on a plane?
MOVE from Rick Mereki on Vimeo.
LEARN from Rick Mereki on Vimeo.
EAT from Rick Mereki on Vimeo.
i'm in love.
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