I’m 10 days late with this announcement, but I haven’t been able to peel my eyes off this little girl. Hallie was born pretty fast on Friday the 13th. I’m calling it lucky. She’s happy and smiley when awake, spending the majority of her days eating and pooping. She has a squeaky cry and golden hair. She looks just like her daddy, but we’re thinking she may have some of her mom’s feistiness. We’re so, so in love. I’ll fill you in on the details later, but for now, here’s what I’ve been cooking these last nine months.
The recent events and happenings of life have left me recipeless but not wordless. I had to get this out. I think it’s just as important, or more, as a good recipe.
We watch the news and shudder, once again. Our bellies tighten and we hope that the breaking news won’t be followed by more breaking news. We hope it’s an accident—an insignificant accident with no casualties and only minor injuries, if that. We hope, until more breaking news flashes across our screens. The scene is grim, in fact, horrific. It’s not an accident but premeditated—by a person, not a malfunctioning machine. It’s significant. Our mind quickly files through the catalog of friends and family we know in the area. We account for our people. And then comes the anger, the questions, the tears and the like. We hold our people tighter, thankful that it wasn’t us. This time. We seek answers. We try to explain to our children what happened. Or like me, we question why we’ve brought kids into the world. This isn’t the world I want to give them. We seek solutions. What went wrong this time? What can we do to prevent it next time? What laws can we pass in the meantime? All good questions. All appropriate questions. Read more
I’ve been keeping a secret for many weeks too long. We’re hatching a little egg this September! We’re as clueless as ever but so excited for the new adventure. I’m 13 weeks and feeling great minus my pants being too tight to button, although still waiting for that bump. I’m craving all things breakfast and bananas which may explain the last couple months of posts. Read more
I’ve deleted and rewritten this first sentence at least thirty times. I’m forcing myself to reflect on the past year, but I can’t come up with any solid thoughts just yet. Maybe the process of writing it all out will help. I don’t care for New Year’s Day much minus my mom’s black eyed peas. Starting over is hard. As is saying goodbye to family and the anticipation of the holidays. Coming off that high leaves me dog paddling for awhile. Give me a week or two, though, and I’ll make my way to the shore. I’ll find my footing again. Life will take off at an alarming rate. And I’ll beg it to slow down at the start of each new week. But for now, I’m still holding on to 2012.
To that time my friends and I recreated Bitchin’ Sauce while my husband was interviewing all over the country for an internship position.
I’m slowly getting back into work mode after an inspiring couple days in NYC. Filled with a lovely gathering hosted by Blog Brunch. A full day of Alt Summit conferencing. And a last minute breakfast with two of my favorite food bloggers—Apt. 2B Baking Co. and La Buena Vida. In case you’re wondering, I ended up ditching the dress for cropped pants and a ruffly top. Chunky necklace and pointy toed shoes made the cut. But at the end of the day, I forgot about appearances (as noted in the mirror much later that night) and let the time take its course. I learned a couple lessons along the way too.
1. “Find likeminded people. Make sure they’re respectful and a good bunch.” —SwissMiss
There I was. Sitting in a room with likeminded, crazy people bloggers. Following their dream, whatever that even means. Listening to the brilliant and very inspiring Tina of SwissMiss bestowing her rules to live by. My favorite rule—Don’t be a complainer. Instead make things better.
You probably don’t have my blog memorized like I do. And you probably don’t remember my post back from January talking about blackberry cobbler. And how we turn that into peach cobbler in the summer. Read more
I promised pictures of my sister’s wedding after divulging all the dirty details on the Salted Caramel Chocolate Buttercream Groom’s Cake that nearly took me down. She made it to the wedding still standing— the cake, that is. I also had the privilege of designing my sister’s wedding invites. They were fun and quirky with a splash of class. Just like them. The wedding was incredibly thoughtful and crazy beautiful. Full of touches from family and friends. I could go on and on, but I’ll just leave it at that.
To deseed pomegranates without a mess, place a halved and stretched pom into a ziplock bag. Close and smack the peel of the fruit with the back of a wooden spoon, releasing just enough seeds for your desired serving. Store in the fridge.