Tuesday, August 26, 2014


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


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

Tuesday, August 12, 2014


It may seem strange to share a photo that looks filled with such sorrow.  As I was flipping through this series of photos this one seemed to pull at my heartstrings.  The struggles of being an only child quickly turns to the guilt I feel for you being just so.  I asked you about this particular photo and you said, "I was just bored."  Right after snapping this shot your next door neighbor peaked from the blinds in his bedroom and you waved.  Five minutes later you guys were upstairs playing like wild boys do.  Chin up my son, the world must be at rest some of the time and if you are patient enough adventure will find you.

Wednesday, August 6, 2014


You have a passion for the sidekick.  Robin, Luigi...you always want to be them instead of the main character.  You asked to have a "Robin:  The Boy Wonder" birthday party and we did.  It was a great party with many friends.