We are working on it...
Is this why we had kids?
Jul 31, 2013
When Chris asked for a massage yesterday morning I slyly encouraged Scarlett to do it. I bribed her with lotion and she lasted about 3 full minutes before leaving Chris on his tummy covered in half a bottle of Aveno.
We are working on it...
We are working on it...
Summertime...
Jul 30, 2013
Scarlett is LOVING the pool these days. She is fully swimming, head under water, kicking her legs, swimming. We are still not "parents can turn their back" pool safe, but we are close. Give it one more month of endless days in the pool and a little more coaching and by next summer she will be a pro.
We spent yesterday at my parents house and my sister and I spent the whole time reminiscing about all of the fun games we used to play in the pool when we were kids. We would spend hours making up games, using pool mats as slides, or playing "salon" in the jacuzzi. We would get out at the end of a long summer day with burnt shoulder and pruny fingers, ready to collapse with the sun.
We spent yesterday at my parents house and my sister and I spent the whole time reminiscing about all of the fun games we used to play in the pool when we were kids. We would spend hours making up games, using pool mats as slides, or playing "salon" in the jacuzzi. We would get out at the end of a long summer day with burnt shoulder and pruny fingers, ready to collapse with the sun.
Movie Monday...
Jul 29, 2013
Dominic got a hold of Chris's plate and wasn't willing to give it up. So of course I had to document.
Red meat anyone?
Red meat anyone?
New shower curtain...
Jul 24, 2013
Why, yes. I think I will forgo all other way more pressing projects to create a new shower curtain for my babies.
Enter fabric that I ordered for Dominics bumper but quickly realized the bedroom was going in a completely different direction. Now suited perfectly for the bathroom...I have BIG plans for the kids ugly white on white on gold bathroom.
I laid out the fabric on top of a old shower curtain as my pattern with at least 1 inch of fabric laying over the edge on the two sides, and two inches on the top and bottom. This became the extra fabric for the hem. Once I got the correct measurements, I started sewing the pieces together. Then I folded the top and bottom edges under one inch and ironed, and then another inch and ironed again. This created a nice stark, straight seam that I could sew with a 1/4 inch seam without having to pin. I then did the same thing on the left and right sides but with a 1/2 inch seam instead of 1 inch. I sewed a 1/4 inch straight seam along then entire edge of the curtain. Then, using the old curtain as a pattern I marked where the holes needed to be for hanging. I cut slits in the fabric and sewed around the entire edge of the slit, as close the slit as possible. This closed the fabric so it wont fray or rip as it hangs. Then I hung it and stood back. It was exactly what I wanted and now I am anxious to finish the bathroom. I see lots of navy, orange and grey in its future.
Enter fabric that I ordered for Dominics bumper but quickly realized the bedroom was going in a completely different direction. Now suited perfectly for the bathroom...I have BIG plans for the kids ugly white on white on gold bathroom.
I laid out the fabric on top of a old shower curtain as my pattern with at least 1 inch of fabric laying over the edge on the two sides, and two inches on the top and bottom. This became the extra fabric for the hem. Once I got the correct measurements, I started sewing the pieces together. Then I folded the top and bottom edges under one inch and ironed, and then another inch and ironed again. This created a nice stark, straight seam that I could sew with a 1/4 inch seam without having to pin. I then did the same thing on the left and right sides but with a 1/2 inch seam instead of 1 inch. I sewed a 1/4 inch straight seam along then entire edge of the curtain. Then, using the old curtain as a pattern I marked where the holes needed to be for hanging. I cut slits in the fabric and sewed around the entire edge of the slit, as close the slit as possible. This closed the fabric so it wont fray or rip as it hangs. Then I hung it and stood back. It was exactly what I wanted and now I am anxious to finish the bathroom. I see lots of navy, orange and grey in its future.
When you give a kid a spoon...
Jul 23, 2013
he is going to want the whole avocado. And he is going to be the happiest little boy in town.
(Please excuse the extreme amount of photography on the blog with this kid, sitting in this chair, with a face full of food...I just can't pass up the perfect lighting and serious cute that radiates from his tiny little pea head.)
Needless to say he went straight into the bathtub.
(Please excuse the extreme amount of photography on the blog with this kid, sitting in this chair, with a face full of food...I just can't pass up the perfect lighting and serious cute that radiates from his tiny little pea head.)
Needless to say he went straight into the bathtub.
Final Los Padres of the season...
Jul 19, 2013
Chris and I had the honor of hosting Los Padres Supper Club dinner number 20. The final Los Padres dinner of our fourth season. After four years of trial and error with cooking style, responsibility in the kitchen, and service timing, we are proud to say that we finally conquered it. This dinner was flawless. A couple of courses could have stood to be a tiny bit warmer or a cook 30 seconds longer, but all in all we were really pleased with the entire night. We ate by candle light, enjoying every minute of the warm summer night.
Our theme this year has no tag line but the concept was a true testament to the ethos of this dinner group. We called it (for the sake of nothing better), "everything is better shared".
Chris and I had the pleasure of wasting away a chunk of money for his birthday at a restaurant called Hatfields. We ordered the chefs tasting menu and ate like kings. Between the two of us we shared 14 different courses. Somewhere in the middle of that dinner we decided this would be the perfect Los Padres theme. To create two separate dishes per course using the same ingredients. Essentially serving the men and women two separate menus and forcing them to share. We wanted the evening to involve taste comparisons and endless chatter about what was good about each dish and how the flavors can differ just by preparing them in different ways. Ideally, using the experience to learn the preferences of our diners.
So without further ado...our dinner: (photos courtesy of Erica Streelman...who's company (and photography) we are going to miss as she and her husband are moving in a little over a week...boo)
First course -
Sauteed mushroom and shallot ravioli served with a roasted butternut squash, coconut and sage sauce
Paired with a tri-level soup -
Butternut squash flan, roasted oyster mushrooms, and a celery root, tomato water, coconut soup, topped with lightly toasted coconut
Second course -
Cabbage chicken salad with a ginger and toasted sesame dressing
Paired with chicken spring rolls and a thai peanut sauce
Third course -
Smoked salmon and cream cheese fritatta served atop a wasabi edimame puree
Paired with a teriyaki marinated cream cheese stuffed salmon, served with a saracha cream sauce on a bed of roasted edimame
Fourth course -
Mediterranean seasoned lamb, served with a fig and candied ginger bulger pudding and pickled carrots and ginger
Paired with a lemon ginger rubbed filet, served with a fig BBQ sauce, buttered quinoa and honey glazed roasted carrots and red peppers
Fifth course -
Dessert number one - Lemon Souffle
Paired with a lemon custard, topped with candied lemon peel and served with vanilla meringue
Sixth course -
Dessert number two - Earl grey ice cream served with dark chocolate covered salted carmels
Paired with a nutmeg hot chocolate, homemade vanilla whipped cream and earl grey macarons with dark chocolate ganash filling
Chris and I are beyond thankful to be on an experimental food journey with this group of people. It has opened our eyes to the joy of dining and the importance of sharing these experiences with the ones that we love. So a great big thanks goes out to the couples that we have so fondly given so much of our blood, sweat and tears to in the past four years. Cheers to at least four more.
Our theme this year has no tag line but the concept was a true testament to the ethos of this dinner group. We called it (for the sake of nothing better), "everything is better shared".
Chris and I had the pleasure of wasting away a chunk of money for his birthday at a restaurant called Hatfields. We ordered the chefs tasting menu and ate like kings. Between the two of us we shared 14 different courses. Somewhere in the middle of that dinner we decided this would be the perfect Los Padres theme. To create two separate dishes per course using the same ingredients. Essentially serving the men and women two separate menus and forcing them to share. We wanted the evening to involve taste comparisons and endless chatter about what was good about each dish and how the flavors can differ just by preparing them in different ways. Ideally, using the experience to learn the preferences of our diners.
So without further ado...our dinner: (photos courtesy of Erica Streelman...who's company (and photography) we are going to miss as she and her husband are moving in a little over a week...boo)
First course -
Sauteed mushroom and shallot ravioli served with a roasted butternut squash, coconut and sage sauce
Paired with a tri-level soup -
Butternut squash flan, roasted oyster mushrooms, and a celery root, tomato water, coconut soup, topped with lightly toasted coconut
Second course -
Cabbage chicken salad with a ginger and toasted sesame dressing
Paired with chicken spring rolls and a thai peanut sauce
Third course -
Smoked salmon and cream cheese fritatta served atop a wasabi edimame puree
Paired with a teriyaki marinated cream cheese stuffed salmon, served with a saracha cream sauce on a bed of roasted edimame
Fourth course -
Mediterranean seasoned lamb, served with a fig and candied ginger bulger pudding and pickled carrots and ginger
Paired with a lemon ginger rubbed filet, served with a fig BBQ sauce, buttered quinoa and honey glazed roasted carrots and red peppers
Fifth course -
Dessert number one - Lemon Souffle
Paired with a lemon custard, topped with candied lemon peel and served with vanilla meringue
Sixth course -
Dessert number two - Earl grey ice cream served with dark chocolate covered salted carmels
Paired with a nutmeg hot chocolate, homemade vanilla whipped cream and earl grey macarons with dark chocolate ganash filling
Chris and I are beyond thankful to be on an experimental food journey with this group of people. It has opened our eyes to the joy of dining and the importance of sharing these experiences with the ones that we love. So a great big thanks goes out to the couples that we have so fondly given so much of our blood, sweat and tears to in the past four years. Cheers to at least four more.
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