Tuesday, February 23, 2010

stop the presses

Bluebell is coming to Albuquerque. I'm never leaving. The end.

Ps. Do you think this is an answer to my prayers that I learn to love the idea of living here for the next 4 years? (and no, this is not an announcement of med school yet. Tune in March 15th for that one) Because I kind of think it is. Thank you, Heavenly Father, for sending me Bluebell.

harem pants a la benson

My son could be a budding fashion designer. The other day he created homemade harem pants. And now I know why those pants really look ridiculous; it's just a long sleeve tee on your legs.

Friday, February 19, 2010

on coloring trucks





Ability to draw garbage trucks and tractor thingies (that's the technical term) is not a requisite for being mom to (almost) three boys. But they sure think you are cool if you can.

Wednesday, February 17, 2010





Pretty sure I've never been this excited about shopping in my whole life. Saving my pennies for March (um, early Mother's day, maybe?) Mom, this is the maker of that $40 a yard fabric I've been talking about!

Monday, February 15, 2010


The war would now be over.

We would be just coming back from tibet.

Our bad luck from that broken mirror would end today.

That chapter 13 would finally be gone.

All this if something else had happened 7 years ago today.

But thankfully none of that did, because instead we were busy getting ready to spend the rest of eternity together.

Someday 7 years will seem so few, but today I am amazed. 7 years! And although it's cliche, each one has truly topped the last.

7 things I love about being married to you, love:

You let me warm my freezing feet on your warm legs any time I want to.

I can cry whenever I need and you are always there to tell me things will turn out okay. Even if I cried about that same thing yesterday.

When I make dinner, you do the dishes! (usually)

You never make me feel bad about taking a nap when I have ten thousand other things I should be doing.

You don't get mad that I move your movies down in our Netflix queue so I can move the Coco Chanel movie to the top.

You think I'm awesome because I make hot fudge and bread from scratch.

You are my perfect other half. All that I am not, you are.


Tuesday, February 9, 2010

squash pasta (don't be scared)


Squash covered pasta. What can I say? I was scared to try it frankly, and anticipated cold cereal for dinner following this culinary disaster. Boy was I wrong. THIS STUFF IS AMAZING. Amazing! So good that Ben (extreme squash hater) took it for lunch the next day, and the children (don't get me started on their hatred for all things vegetabley) thought it was macaroni and cheese and had second helpings. You do not like squash in any form? Try it try it, you'll conform! (wow that was clever)

Squash Pasta (adapted from Giada's Kitchen)

3 Tbs olive oil
1 lb butternut squash, peeled and cut into 1-inch cubes
2 cloves garlic, minced
1 teaspoon salt (I use Kosher)
1/4 teaspoon black pepper
1 cup vegetable or chicken broth
3/4 to 1 cup whole milk
1 lb pasta (I used cellentani)
1/2 cup chopped fresh basil (very optional-- I didn't use it but it would be pretty for color)
1/4 cup grated Parmesan cheese (again, mostly for garnish and I actually preferred it without)

Heat the olive oil in a large skillet over med-high heat. Add the squash, garlic, the salt, and the pepper. Saute until the squash is golden and tender, 5-7 minutes. Add broth, bring to a simmer, then cover and cook until squash is very soft, another 5-7 minutes. Transfer to a blender (BE CAREFUL, I've had hot things explode in there too many times) or food processor and puree until very smooth.

Cook pasta in salted boiling water until desired doneness.

Combine pasta, squash mixture, and 3/4 cup milk in a large pot. Stir to combine and heat through if necessary. Add remaining milk as desired to loosen the consistency. Add basil and cheese (if using), season to taste with salt and pepper and serve! I served mine with parmesan focaccia and green salad.

Thursday, February 4, 2010

if i had $90 to spare

I waaaaaant this dress. Look at the profile view of it here. That mannequin has the cutest baby bump.

Wednesday, February 3, 2010

cupcakes of all kinds

These are the best homemade cupcakes I've ever made, without question. You MUST try them.

Key Lime Cupcakes with White Chocolate Frosting
{adapted from
CuisineNie, adapted from Food Network}
Makes about 18
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 tsp pure vanilla extract
1 1/2 tsp grated key (or regular) lime zest
1 1/2 Tbsp freshly squeezed key (or regular) lime juice
1 1/2 cups cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk

The Frosting:
5 ounces good quality white chocolate, chopped into small chucks
3/4 cup unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 tsp pure vanilla extract
1 Tbsp lime juice (bottled or freshly squeezed)
1/4 cup sour cream
lime zest or candied lime peel for garnish

* Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 20-25 minutes or until the tops begin to barely brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

FROSTING: In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated. Frost the cupcakes and garnish with a bit of grated lime zest or candied lime peel.

Photo 15

Photo 16

And speaking of cupcakes, this one is measuring right on target and looks like he won't give us the grief that Banks did. And I'm already to my semimonthly appointments! Best part of the ultrasound today; seeing what appears to be the same pointy and dimpled chin as Banks. It was so so cute and I can't wait to meet this little guy.

Oh and ever so sorry for the photobooth photos of photos... ye olde scanner died 3 days after we turned down our free printer with computer purchase option. Thanks a lot Murphy.