Monday, July 11, 2011

Weekend with Instagram

Little Lady
Trains

Daddy's girl
 Papa and Maya
 Afternoon family walk
 Patomac River
 Patomac River @ the C&O Canal
 River rocks.
Good morning
 Bread, cheese, applewurst, peaches and blackberries at the farmers market.
 Making wineberry pie
Rolling on the floor
 I was so busy instagramming, this happened.  And she is wearing my headband around her neck.
Bubbles!

Thursday, July 7, 2011

Zucchini Bread

It is the season for zucchini and we have an abundance of it.  When we got back from our vacation we had four zucchinis ready to go.  What are we going to do with all of this zucchini??  EAT IT!  So I decided to make some zucchini bread today.  Honestly, it should be called zucchini cake because it is more of a cake than a bread.  It doesn't require a yeast or self rising flour.  It's really a cake batter poured into a bread pan.  
So, if you have a bunch of zucchini and do not know what to do with it all... make some bread.  This is a recipe that I slightly modified from the Joy of Cooking.  If you don't own this recipe book, go buy it.  No seriously, get up and go buy it now.
 One 9x5-inch loaf
Preheat the oven to 350ºF.  Grease a 9x5-inch loaf pan.  Whisk together:

  • 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon



 Blend well in a large bowl:

  • 3/4 cup sugar
  • 2 large eggs, beaten
  • 1/2 cup shortening
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

 Stir in the dry ingredients.  
 Blend in with a few swift strokes:

  • 2 cups grated zucchini, squeezed of excess moisture

 Scrape the batter into the greased pan.  Bake until the bread pulls away from the sides of the pan, about 45 minutes.  
 Cool in the pan on a rack for 10 minutes before un-molding to cool completely on the rack.

Tuesday, July 5, 2011

Carolina Weekend Adventure

This past weekend we decided to get away to North Carolina.  We have a beautiful family with which we have become friends.  We drove down on Friday for a glorious Fourth of July weekend.  It was so relaxing.  On a personal level, I really felt like it was good for me to be around a mother that I really connect with.  I'll talk about her and her beautiful family more in just a second.  
For now....LOOK at those fruits and veggies.  We went to a gigantic farmers market.  I was like a kid in a candy store.  I wanted, wanted, wanted.  It was endless amounts of produce and I had a hard time making a decision of what I wanted to take home.  I walked away with some blackberries (my favorite) and some sweet Carolina peaches.
 Most of the time was spent with one another.  Relaxing and laughing.  Sharing stories and building relationships.  Elizabeth of Magnolia's Graces and Brian have two beautiful children.  Hayden is smart, funny and charismatic.  Maggie (four months) is curious, smiley and makes you want to start making some more babies...AHHHH.  Okay, maybe not yet, but I was suffering from some serious baby lust.


 Hayden's smiley little face.
 Loving some hummus...always.

We enjoyed being outside as much as possible.  It is the blazing hot of summer.  Elizabeth made a "pool" for little Winz and the boys enjoyed squirting each other with water guns as a way to try to keep cool.
 Sidewalk chalk!!
Winona love, love, loved Hayden and Maggie.  Elizabeth and I decided that Maggie and Winnie are to be best friends.  We have pre-arranged it.  They shall be pen pals, college roommates, bridesmaids in each others wedding.  Okay, okay....maybe I'm jumping ahead of myself, but really.  No for real. 
 Kitchen party/Sweet baby kisses
 The Fourth was spent amongst friends in a glorious pool...and we've decided we must get one.  Winona loved floating free and I loved not sweating outside.  Now it is all I can think about.  We don't even know anyone around here with a pool.  I couldn't remember the last time I'd been swimming and it was quite a pleasure.
 Beautiful Mama and Baby Magnolia
 That night we lit a few low key fireworks, put the babes to bed, and enjoyed our last night of hanging out.  Our big party went down with a pint of ice cream for each of us.  
I couldn't have asked for a better holiday weekend.  Thank you Elizabeth, Brian, Hayden and sweet baby Magnolia.  We can't wait to see you guys again!
 Happy July Fourth!!!

Friday, July 1, 2011

Welcome Back Fashion Friday

This week I was able to get a lot of nice outside shots.  It was also mostly a shoeless week as we were enjoying feeling the grass beneath our toes.  We did a little shopping at a local consignment shop so I debuted a lot of Winona's new thrifted dresses.  

We are going out of town...AGAIN!!!  So I don't have a photo for today and I might not be able to post on Monday.  I know you will all desperately miss me.  Har Har.

Monday

dress: gifted
shoes: vans

Tuesday
 dress: thrifted
shoes: all natural BARE FOOT!

Don't you love that smock detailing?  Gush, gush, gush.  

Wednesday
 dress: thrifted
shoes: bare foot, yet again

I love this dress with her little cloth diapers showing in the back.  So stinkin' cute.

Thursday
 dress: thrifted
shoes: soft star

Thursday, June 30, 2011

Bucatini with Spinach, Tomatoes, and Goat Cheese

This is a recipe that I found online.  Karma Free Cooking has a lot of yummy recipes.  It's a recipe they adapted from the Iron and Wine Magazine February 2008 issue.  I simply doubled the recipe.
I needed to make something easy and with the ingredients that we had in the fridge.  Punched in a few ingredients and voila!  Oh how I love thee, Google.  During the Summer, we try to eat more veggies and less meat.  A nice light pasta fits the bill perfectly.
Ingredients:
  • 1/2 lb bucatini or spagetti (although I'm pretty sure it would work with any pasta.)
  • 3 tbs extra-virgin olive oil
  • 2 garlic cloves-thinly sliced
  • 16 grape tomatoes, halved (we used sun gold tomatoes because we had an abundance in the fridge)
  • 3 big handfuls of baby spinach leaves
  • 1/2 cup of freshly grated parmesan cheese
  • a lot of crumbled goat cheese (can you ever have enough?)
  • 1 tsp crushed red pepper



1. In a large pot of salted boiling water, cook the pasta until it is al dente.  Drain the pasta well, reserving 1/4 cup of the pasta cooking water.
2.  Meanwhile, in a medium skillet, heat the olive oil.  Add the garlic and crushed red pepper, if using.  Cook over moderate heat until the garlic is tender, about 3 minutes.
3.  Add the tomatoes, season with salt and pepper and cook over moderate heat until the tomatoes begin to release their juices, about 2 minutes.

4. Add the spinach and cook until wilted about 2 minutes.  

Serves 2

I was pleasantly surprised at how good the pasta was.  The goat cheese melted into the olive oil and created the nicest sauce.  

What are some of your easy summertime recipes?

And Even More Chickens

I'm sure you are all fed up with chickens but I just really wanted to post the video we made of us clipping the chickens wings.  I promise to lay off of the chicken talk after this.  I PROMISE!!
And here is our funny out take.  Enjoy.

Tuesday, June 28, 2011

Yardbirds

When Bethy asked me to do a guest blog on chickens, I had this whole plan of going into the history and origins of the species, but in the interest of brevity I'm going to scale that back considerably.
So just a few short notes about......

Gallus Gallus Domesticus
The common chicken is a sub-species of the Red Jungle Fowl from Asia.
There are more chickens in the world than any other species of bird.
 And that should be all of the boring scientific mumbo jumbo for the rest of this post.

As a kid my grandfather kept chickens. My sister and I used to go and collect eggs daily. I would feed them, water them, and toss some scratch into the run. One day our rooster scared the bejeezus out of my sister, and now she hates all birds, especially chickens.
I on the other hand still have an affinity for them. So when we learned that our county had no zoning restrictions on chickens I was overjoyed and immediately went about convincing the rest of the household that we needed some fine feathered friends! It didn't take long before everyone was excited at the prospect of fresh eggs daily.
Which is the reason we have chickens. Eggs, eggs and more eggs. I'm not really into slaughtering animals if I don't have to. Eventually the girls will stop laying and I suppose when that time comes we will have a nice chicken dinner, but until then it's all about the juevos!

I came up with the design for the coop on my own. I looked over a bunch of plans on the internet and didn't really see anything that caught my eye, so we just started building. Free form. We tried to use as much lumber and scrap as we had on hand. The slatted side wall is made from re-purposed IKEA bed slats. The ladder was part of an old garden fence I found behind our shed, and some of the lumber, and the shingles I scrounged from inside the shed itself.

I'm not the best carpenter, In fact this was my first venture into carpentry, so my measurements weren't quite accurate, but I think it sort of adds a quirky homemade charm.
In total we spent about $150 on materials for the coop and original run.
Just yesterday though we doubled the size of our run and added a full sized gate.


When we were picking out our breeds the qualities that we were looking for were egg size, frequency of laying and docileness. The later being the most important. I really wanted friendly chickens so that
Winona didn't end up having the same experience as my sister.
We settled on a mixed flock that consists of a Blue Orppington (Belle) and two Black Copper Marans (Ariel and Jasmine(though we are beginning to think that Jasmine may be a rooster)).
Belle is already laying beautiful large pinkish hued eggs. By fall the other two(?) should be laying eggs that are considered a delicacy in France. They will be large and deep dark chocolate colored and I cannot wait to taste them!

We love our chickens. I love watching Winona with them. We have recently started letting them free range in the yard in the evenings and Winnie gets a kick out of chasing them around.
They are a joy to have around and everyone enjoys the fruits of Belle's labors. Honestly there is nothing like an egg that has just been laid. They are so creamy and so much better than anything from the store.

There is a huge urban chicken movement going on, so if you are interested in chicken keeping there are a number of websites that offer information on doing so as well as state and local ordinance.
Check out backyardchickens.com, urbanchickens.org, and mypetchicken.com for some great advice.