Tuesday, September 23, 2014

our summer: from the mountains to the sea

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Canyon sunrises.  Late spring snow.  River rushings. Hot chocolate.  Flashes of hummingbirds. Snowy hikes.  Frozen lakes.  Frigid night air.  Warmth of a cast iron stove on a chilly evening.  The scent of conifers and mountain air in the springtime.   
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 ***
Summer rainstorms.  Seaweed.  Touching waves for the very first time. Feeling the warmth of the gulf while standing in the chill of the rain.  Thunder.  Darkened Waters.  Shelling.  
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 ***
Sand as fine as silk.  Sapphire colored sea. Blazing Sun.  Sandblasted by the wind.  Crashes waves.  Sandcastles.  Kites.  Fun in the sun.
***
We had a splendid summer this year, one of the best summers we've had as a family in a very long time.  Hoping you had an enjoyable summer and looking forward to my favorite season, fall.  Goodbye summer and hello autumn!

38/52

You earned your yellow belt this past Friday!  We are so proud of you!

Tuesday, September 16, 2014

37/52

You wanted to be a cartoon and this is what we came up with.

Tuesday, September 9, 2014

36/52

Your school hosted a Back to School Kick Off in our neighborhood park.  Dogs in the park...not that bad.

Tuesday, August 26, 2014

34/52

Yesterday was a big day.  Not only did you turn 6, but you also had your first day of Kindergarten.  Happy Birthday to my best boy!

Tuesday, August 19, 2014

33/52

Boys of Summer
On the last day of summer pre-school you and your buddies met on the playground one last time.  You've know Sailor (middle) since you were 3 and Liam (left) since you were 4.  You guys will each go your separate ways as you will begin Kindergarten at different schools.

Wednesday, August 13, 2014

my summer love (recipe: zucchini bread)

I love when I find a recipe and fall completely in love with it.  This is how I feel about the Zucchini Bread from this summer's issue of Cook's Illustrated.  It is light, moist, springy and delectably delicious.  I've made it several times this summer, taking advantage of summer's bounty.  It has been my dessert, a butter slathered afternoon snack, an accompaniment to my morning tea, and may or may not have met my lips in the midnight hour.  I hope you find yourself making this lovely loaf before summer ends and maybe it will become your Summer Love as well.

Zucchini Bread
yield:  one loaf

1 1/2 pounds zucchini, shredded
1 1/4 cups packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup pecans, toasted and chopped
1 tablespoon granulated sugar
  1. Adjust oven rack to middle position and heat oven to 325 degrees.  Grease 8 1/2 by 4 1/2-inch loaf pan.
  2. Place zucchini in center of dish towel or layered cheese cloth.  Gather ends together and twist tightly to drain as much liquid as possible discarding liquid .  Whisk brown sugar, oil eggs, and vanilla together in medium bowl.  Fold in zucchini.
  3. Whisk flours, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl.  Fold in zucchini mixture until just incorporated.  Fold in pecans, if using.  Pour batter into prepared pan and sprinkle with granulated sugar.
  4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with a few moist crumbs attached, 65 to 75 minutes.  Let bread cool in pan on wire rack for 30 minutes.  Remove bread from pan and let cool completely on wire rack.  Serve.
source:  Cook's Illustrated No. 129