Austin is on Christmas break until after New Years.
Which means he is around to help wipe butts (just one), hold babies (just one), and spend time with us without glancing at a book about flesh eating muscle diseases (or whatever they study in medical school). It is amazing.
Some of you asked what Waylon got for Christmas.
We didn’t get him a single thing, but everyone else did.
His favorites include Sophie the Giraffe from Aunt Pat, a fake bear rug from crazy Grammy, and an old magazine his aunt Kell wrapped up.
Oh, and all the rest too (he’s easy to please).
Recently A Situation
We’ve got a biter, folks.
And it hurts. It really, really hurts, Charlie.
Breastfeeding has now become synonymous with panic attack as I wait to get nabbed by the world’s sharpest baby teeth.
Recently on Pinterest
Your choice, babe.
Lentil & Walnut Salad
(also known as the best thing ever)
Recipe stolen from Mom via The Silver Palate Cookbook
2 1/2 cups dried lentils
3 carrots; peeled and quartered
1 medium yellow onion; peeled
1 1/2 quarts chicken stock; or canned broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 cloves garlic; peeled
1/2 cup walnut oil
salt, freshly ground black pepper; to taste
1 cup scallions, with green tops; thinly sliced
1 cup shelled walnut halves
Italian parsley; chopped
1. Rinse the lentils and sort through them carefully, discarding any pebbles you may find.
2. Transfer lentils to a large pot and add the carrots, the onion stuck with the cloves, chicken stock, bay leaf and thyme. Set over moderate heat and bring to a boil. Reduce to a simmer, skim any foam that may appear, cover,and cook for about 25 minutes (lentil cooking time varies widely), or until lentils are tender but still hold their shape. Do not overcook.
3. While the lentils are cooking, combine vinegar, garlic and walnut oil in ablender or in the bowl of a food processor fitted with a steel blade, and process until smooth and creamy.
4. When lentils are done, drain them, discard the carrots, onion with cloves,and bay leaf, and pour lentils into a mixing bowl.
5. Rewhisk dressing and pour it over the still-hot lentils. Toss gently, season generously with salt and pepper and let salad cool to room temperature. Toss again, cover and refrigerate overnight.
6. Just before serving, add scallions and walnuts. add an additional tablespoon or two of vinegar or walnut oil if you like, and toss gently. Sprinkle heavily with chopped parsley and serve accompanied by a peppermill.
7. Serve with crackers or eat with fork.
8. Feel awesome.
I started watching Parenthood a few weeks ago on Netflix and I can’t stop.
Is it just me or is everyone always crying?
Me: Do you ever think about what if we carried little people around with us?
Me: Do you ever think about what it would be like to have, like, a little man?
Austin: Like a clone?
Me: No. Like the Indian in the cupboard.
Austin: What are you doing to this little man?
Me: Talking to him, feeding him, carrying him around in my pocket…
Austin: I feel like you should leave the little man alone.
Yours Truly (6 months)
Truly Mine (6 months)
New Years Thoughts, 2 years ago
“Fear is my most common roadblock; fear of failure, fear of change, fear of exposure, fear of being a waste of time. Often when I sit down to write I am paralyzed by the thought of my mother-in-law or second grade teacher reading a sentence such as “My sexual awakening started when…” It’s all I can think about. I have no plans to begin a sentence that way, but what if I do? What if it accidentally slips onto the page and it’s there for all to see: MY SEXUAL AWAKENING. Horrific….[keep reading]“
my favorite New Years Quote & Song.
For last year’s words belong to last year’s language
And next year’s words await another voice.
And to make an end is to make a beginning.
-T.S. Eliot, “Little Gidding”