Thursday, March 25, 2010

What Happens When We Tell Gisèle to Smile For the Camera


Monday, March 22, 2010

My Teething Boy

Friday, March 19, 2010

Roasted Brussel Sprouts

So good, and so easy. Gisèle loves them!

1 bunch fresh brussel sprouts (usually sold in a mesh bag in the produce section)
olive oil
kosher salt

-Preheat the oven to 425.
-Wash and trim the brussel sprouts (remove the loose outer leaves, cut off the end, and cut any non-tiny ones in half.)
-Toss them with olive oil, kosher salt, and pepper.
-Spread them out on a rimmed baking sheet or in a 9x13 pan.
-Roast 20 minutes, stirring once halfway through. There should be some nice brown spots on them when they're done.

Wednesday, March 17, 2010

A Sweet Moment Captured

Monday, March 15, 2010

French Braids! (Courtesy of Nana)


Thursday, March 11, 2010

Miles's First Solid Food


Miles had his first solid food the other day - rice cereal.  He seemed to really like it, which made it a much messier process than it needed to be!  When the spoon came near him, he would grab for it with both hands to try to guide it to his mouth.  Now if we could only remember to give it to him every day...

Friday, March 5, 2010

Cinnamon Rolls

These cinnamon rolls are awesome. The recipe doesn't have exact measurements for everything, but don't let that stop you from making them!

Cinnamon Rolls

2 pkg yeast
1 cup warm water (about 100 degrees)
6 Tbsp shortening
1 cup sugar + a pinch
7 cups flour + more as needed (I ended up using 9-10 cups, I think.)
2 cups hot water
2 eggs, beaten
1 Tbsp salt
unsalted butter, room temp. (I used about 3/4 stick)
brown sugar

-Dissolve yeast and a sprinkle of sugar in the cup of warm water. Set aside for 5-10 minutes.
-Pour hot water into a stand mixer bowl. Add the shortening, sugar and salt, and cool to lukewarm.
-Stir in 2 cups of flour on low; mix until smooth. Add yeast mixture and mix again until smooth. Add in beaten eggs.
-Stir in remainder of flour, a little at a time, until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough no longer sticks to the sides of the bowl. Remove from bowl and knead until dough looks satiny and feels smooth.
-Put into an oiled bowl, cover, and let rise 30 minutes. Lightly knead and roll out into a long rectangle.
-Spread with softened butter. Sprinkle on brown sugar, cinnamon, and raisins. Be generous!
-Roll into one long roll. Cut using a piece of (unflavored!) floss.
-Place in well-greased pans (I did 16 bit cinnamon rolls - 8 in each of 2 9x13 pans.)
-Cover and let rise until doubles, about 1 1/2 hours.
-Bake at 425 for 10 minutes, then turn temperature down to 350 and bake another 6-7, until brown.
-Cool, then frost. (I mix together some half & half, vanilla, and powdered sugar for a frosting.)

Wednesday, March 3, 2010

Nana and Papa


My parents came to visit for a couple of weekend in February - on the way to Cozumel and on the way back.  That meant that they arrived at the house 2 Fridays in a row.  When Gisèle woke up on the third Friday, she said "Nana and Papa comin' today!" and we had to explain that no, they were back at their house for a while now.  She had such a great time with them!  I'm so glad they were able to come down and spend some time with the kids!


Monday, March 1, 2010

Mr. Miles

Our 4 month old boy is fitting into some of his 9 month clothes because he's so tall.  He's now rolled over front-to-back and back-to-front - exactly a week apart - and is definitely in the early stages of teething.  He's a bubble-blowing, toe-grabbing, sweet-smiling baby, and we couldn't be more in love!


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