Saturday, February 26, 2011
Just Austin
Austin rolled over
All this changed last week. He has gotten SO strong and has started to push his torso up. Then on Wednesday I went into his room after he woke up and he was on his back! The only way this could have happened is if he rolled over. Unfortunately we don't have one of those video monitors so neither John nor I saw it. Wednesday night John was watching Austin while I played volleyball and Austin did it again in his crib. Again neither of us saw it.
Today Austin did it again in his crib. AGAIN we didn't see it. So we took him into the living room and now he has rolled over at least 6 times in the living room AND we saw it and video taped it! Yay! It took him until he was one week shy of 6 months, but that is ok. He seems to wait until he has the strength to do it easily. He doesn't want to struggle on the floor to do it. He rolls over with such ease :)
Thursday, February 24, 2011
Baking
She is a Texan who lives in New York and she is constantly putting recipes up on her blog. This is the first one I've tried even though I've been reading her blog for months. I have to say I will DEFINITELY try more of her recipes.
Here is the recipe.
Sour cream pound cake with ruby red grapefruit
Ingredients:
1 cup butter (2 sticks), room temperature
3 cups granulated sugar
2 teaspoons ruby red grapefruit zest
1/4 cup ruby red grapefruit juice
1 teaspoon vanilla extract
6 eggs, room temperature
3 cups all-purpose flour, sifted
1 cup (8 ounces) sour cream
1 teaspoon sea salt
1/2 teaspoon baking soda
Powdered sugar
Method:
Preheat the oven to 325 degrees. Grease and lightly flour a 12-cup tube pan.
Using a stand mixer, cream the butter until smooth, about 2 minutes. Add the sugar, and beat until fluffy, about 5 minutes. Add the grapefruit zest, grapefruit juice and vanilla extract and mix until well combined.
Add the eggs to the batter, one at time, mixing each one until it’s well incorporated. Slowly pour in the sifted flour and mix until the batter is smooth and fluffy. Stir together the sour cream, salt and baking soda, and then add to the batter, mixing until well incorporated. Pour batter into the pan and bake for an hour and 30 minutes, or until an inserted knife pulls out clean.
Cool the cake for 15 minutes and then invert onto a platter. Sprinkle with powdered sugar and serve warm.
Yield: 16-20 servings
Note: This recipe can be divided in half and baked in a loaf pan. You can also flavor this with lemon, orange or lime juice, using the same amounts. For a bit of crunch, you can add to the batter 1/2 cup chopped pecans or 1/4 cup poppy seeds.
Sunday, February 20, 2011
Date Night
Anyway, John and I had a great time together. One side note though. John almost had a bad night. Haha! This is because I had been asking him for a week to make a reservation. He calls Wednesday night and they only have a 5:45 available. He didn't take it. He calls Friday night and they don't have any openings. Patty got here at 5 and we left the house a little after 5:30 on Saturday. When we got the the restaurant around 6 they said there was an 1.5 hour wait for a table but we could take the last two seats at the bar. THANKFULLY you could eat food at the bar or I would have been so mad! I HATE when John procrastinates. Oh well, it all turned out great.
Monday, February 14, 2011
Peapod vs. Jewel
So we walked up and down the isles and Jewel. I pushed the cart and John pushed the stroller. We get to the checkout line and the total was $76. So basically Peapod cost $4 more (when you include delivery) AND you don't have to go to the crowded grocery store AND we (John) don't have to carry it up four flights of stairs AND we don't have to fight for a parking spot AND we don't have to go out in the cold... you can see where I'm going with this. I LOVE PEAPOD and have now convinced John that we NEVER EVER have to go to Jewel again! Yay! From now on we shop at Costco and Peapod only.


