A Boo Boo

My son came home from preschool today with a “boo boo”.  Being an almost 4 year old boy, boo boos are a common occurrence.  However, this one was a little different in how it happened. 

He was using the electric pencil sharpener to sharpen his pencil and got curious about how exactly it worked.  So….(yes you guessed it) he stuck his finger right into the pencil sharpener.  Thank goodness he didn’t get seriously hurt and only got a minor cut.  Since it was on the tip of his finger it bled quite a bit and he managed to cut some of his nail off too.  From talking to his teachers the blood freaked him out and he was a little shook up afterwards, but by the afternoon he seemed fine.

When I got home from work I asked him what had happened but he refused to tell me anything.

Me:  How was school today?

A:  Good.

Me:  Anything happen?

A:  No.

Me:  What happened to your finger?

A:  Nothing

Me:  Did you hurt it?
A:  I don’t kinow

Me:  Did you cut it?

A:  I don’t know

Me:  Did you fall down?

A:  I don’t know

::::after about 2 minutes of the same type of questions:::

Me:  Did you stick your finger in the pencil sharpener?

A:   Yes.

Gotta love kids.

~~ 18 Years ~~

Dear Dad,

It’s been 18 years since I saw you last.  18 years but seems like only yesterday.   So much has happened in my life….

I got my driver’s license

I missed you

I graduated high school

I missed you

I fell in love (or so I though)

I missed you

I had my heart broken
I missed you

I graduated college

I missed you

I gained (and lost) friends

I missed you

I traveled the world

I missed you

I fell in love again

I missed you

I found a career

I missed you

I bought a house

I missed you

I got married

I missed you

I had a son

I missed you

I wish you could have been here to share these milestones with me.  It’s just not the same without you.

Love,
your little girl

Project 365

After hearing so much about it and watching a few friends complete it last year, I decided to take on Project 365 this year.  I try not to attempt too many projects, as I tend to overextend myself, but I really loved the idea of this.   The last scrapbook I did was for A’s first year but these pictures don’t necessarily have to be of A, which is a big part of what I liked.  When I’m done it will be simply 365 days of our life.  documented.  I just hope I can continue to come up with creative ideas for pictures each day and don’t run out of ideas by March.  I’m also not going crazy with carrying my camera with me every day – I’ll take pictures with both my iphone and my camera, whichever I have with me at the time.

If you’ve completed Project 365 I’d love to hear from you and any tips you may have for staying motivated. 

French Toast Casserole

A delicious breakfast casserole, but not a good one to make for anyone who has started on their new years resolutions already ;-)

French Toast Casserole

Ingredients:

• 1 stick butter
• 8 eggs
• 2-3 tbs maple syrup
• 1 cup brown sugar
• 1 ½ cups milk
• 1 tsp vanilla extract
• Challah bread sliced thin

Preparation:

1. Melt butter & mix with brown sugar & maple syrup.
2. Pour mixture in bottom of a 9”x12” aluminum pan and then layer slices of bread on top.  Make approximately 2-3 layers in the pan.
3. With mixer blend eggs, milk and vanilla.  Pour egg mixture over bread.
4. Put entire casserole in refrigerator overnight.
5. Sprinkle cinnamon on top (and I like to drizzle a little extra syrup on top also) and bake at 350°F for 45 minutes.

Serves: 4-6

My Resolutions

I don’t believe in New Years resolutions, never really have.  I've made them in past years & failed miserably.  There are the cliché resolutions almost everyone makes – loosing weight, spending more time with family, eat healthier, save money, etc.  I hate clichés, so instead I’m making my own type of resolutions.

I resolve to:

1.      eat the remaining holiday cookies & chocolates

2.      blog more

3.      quit my job (and find a better one)

4.      find a scale that more accurately represents the weight I want to be

5.      improve my photography skills & take more pictures

Do you make new years resolutions?  If so let’s hear ‘em!


Wishing all of you a very Happy New Year!!!

A Year in Pictures - 2011

Here is the past 12 months of our family in pictures. I always love to see how different A looks in January compared to now.

Enjoy and Happy New Year!!

Our Family 2011

Trip to FL to visit Grandma

Family trip to Dutch Wonderland & Thomas the Train

Family Vacation to Williamsburg, VA

October Snowstorm!!

Baked Spaghetti with Eggplant

I found this recipe in my Williams Sonoma cookbook and it sounded so good I had to try it.  Except for frying the eggplant, which is a little time consuming, it was an easy dish to make.  Only one word is needed to describe it….Scrumptious!!!

Baked Spaghetti with Eggplant

From Williams Sonoma Italian Favorites Cookbook

Ingredients:

-  6 tablespoons (3 fl oz) extra-virgin olive oil, plus 5 cups (40 fl oz) for deep-frying

-  3 cloves garlic, chopped

-  1 ¼ lb ripe plum tomatoes, peeled and chopped, or (28 oz) canned plum tomatoes, drained & chopped.

-  Pinch of Chile powder

-  Salt

-  3 large aisian eggplants (slender aubergines), about 1 ¼ lb total weight, trimmed and cut crosswise into slices about ¼ inch thick

-  Unsalted butter for greasing

-  ¾ cup fine dried bread crumbs

-  1 lb dried spaghetti

Directions:

1. In a saucepan, warm the 6 Tbs olive oil over low heat.  Add the garlic and sauté, stirring often, until translucent, about 2 minutes. 
2. Add the tomatoes and chile powder, stir well, and season with salt to taste.  Cook over low heat until the liquid evaporates, about 30 minutes.
3. Pour the 5 cups olive oil into a deep frying pan and heat to 350°F (180°C) on a deep frying thermometer.  Slip the eggplant into the hot oil, a few slices at a time, and deep fry until golden, about 3 minutes.  Transfer with a slotted spool to paper towels to drain.  Season with salt to taste.
4. Preheat the oven to 350°F (180°C).  Grease a 9 inch springform pan with butter and then coat the bottom and sides evenly with the bread crumbs. 
5. Line the pan bottom and sides with the eggplant slices, overlapping them slightly.  Reserve any leftover slices.
6. Bring a large pot three-fourths full of water to a boil.  Add the spaghetti and cook only until half cooked, about 4 minutes.
7. Drain the spaghetti and transfer it to a bowl.  Pour the tomato sauce over the top and add any leftover eggplant slices.  Toss well.
8. Pile the spaghetti mixture in the prepared pan and press the top to pack it lightly.  Bake until lightly browned on top, about 20 minutes. 
9. Invert onto a warm platter and serve at once.

serves 6