Bon Appetit Hon

Bacon Cheddar Waffles

7 May 201329 April 2013by Wendi8 Comments

Back in the day….and by that I mean 2012…I was on Twitter. All. The. Time. Why? Because I could. And because I wanted to. In the virtual world I don’t need to worry about being socially awkward. It’s hard to stumble over your words with only 140 characters. But it’s easy to join in a conversation, or better yet, to spark one.

Most of the time in real life I stand back and listen to conversations go on around me. But on Twitter I can be witty and lively in the conversation. And I can sound as though I know what the hell I am talking about….in real life, that’s not the case much of the time.

For example, let’s consider a recent tweet…”All waffles should have bacon and cheese in them.” That statement is A) clever; B) authoritative; C) truth; D) common sense.

Actually it is all of those things, but it’s not the kind of statement that I would make in the course of casual conversation. Unless our conversation was about waffles, bacon, or cheese. Or you had previously resided in a dorm, house, or apartment with me. But the odds of that happening are pretty low so I’m confident in saying that it’s unlikely I would say that to you in an ordinary conversation.

And yet it led to a conversation on Twitter where RunningOnButter believed that I spoke as a waffle authority. RunningOnButter doesn’t know me outside of Twitter. ROB doesn’t know if I have any credentials to present myself as a waffle authority. But ROB took my pronouncement that bacon and cheese are integral waffle components as the truth.

So now, thanks to Twitter, I am a waffle authority. I don’t think I will add that to my resume. But it’s the kind of thing I would use as small talk…if I were inclined to make small talk.

As it is, most of my free time and conversations are with a pre-verbal toddler. And until she realizes otherwise, I am an authority on everything!

Bacon Cheddar Waffles

Adapted from Shutterbean

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup grated cheddar cheese
1/2 cup chopped cooked bacon
2 large eggs
1 1/2 cup milk
2 tablespoons vegetable oil

Set a wire rack inside a sheet pan and heat your oven to 200 degrees.

Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk until blended. Add the cheese and bacon to the flour mixture and stir to combine.

In a large bowl, whisk together the eggs, milk, and oil. Add the flour mixture to the milk and egg mixture and stir to combine, being careful not to over mix.

Grease your waffle iron and get it heating. When ready, pour 1/3 cup to 1/2 cup batter into your iron and cook until done. Transfer the waffles to the prepared sheet pan and give them a 10 minute rest in the warmed oven.

Slather with butter and syrup.

{printable recipe}

Baking, Sweets

Clodagh’s Mint Chocolate Cupcakes

2 May 201329 April 2013by Wendi8 Comments

Disclaimer: The good folks at Kerrygold provided me with a copy of Coldagh’s Kitchen Diaries and coupons for their fantabulous butter. I highly recommend both.

I have found a new outlet to get baked goods out of my house….it’s called daycare. Not that my coworkers have tired of being on the receiving end of what comes out of my kitchen. It’s just that it’s good to have options. And now that my daily activities include daycare drop-off and pick-up, I can spread the love (and the calories) around a little further.

When The Mistah and I became parents, it was with less than 48 hours notice. So where most parents have nine months to plan, prepare, and make arrangement for life after a baby arrives, we were winging it. Our heads were still spinning at the idea of a baby as we swept through the aisles at Target and Babies R Us to get the stuff that we thought we might need. And even though the list of what you really need to bring a baby home can be rather short, those carts filled up pretty damn quickly.

So the buying tons of stuff part of becoming parents got taken care of. And then we brought Lib home. And the taking care of a little person got underway. Which led to buying more stuff to take care of our little person. It went on like this for a while. And then one day, two and a half months had gone by and I needed to go back to work.

It was only after we became parents that I had any understanding about how hard it is to get an infant into daycare. When you are able to estimate your child’s arrival in the world, you’ve got the luxury of time on your side. You can go to a daycare and get a spot in their infant program. When your family grows by +1 overnight, the stars need to align, the Universe needs to smile on you, and you need to make a wish upon a falling star to find a daycare center that has openings for an infant.

And as if I needed further proof that the Universe was smiling on our adoption, we managed to do just that. Now our child is charming her way into the hearts of the folks at daycare, one day at a time. Seriously, she has her own fanclub at daycare…teachers from other classrooms come by to see her and say hello.

As her parent, I want to make sure I acknowledge the people who spend their day caring for my child so that I can spend my day at work. And it never hurts to build a little goodwill for those days when my normally charming child chooses to be a devilish handful.

If you find yourself hankering for a little mint chocolate fix, wanting to say say thank you, or maybe even apologizing in advance for something that your child may or may not do in the days to come, these cupcakes have your back.

Clodagh’s Mint Chocolate Cupcakes

Adapted from Clodagh’s Kitchen Diaries

BAH Note: If you don’t have self rising flour in your pantry, you can substitute 1 cup all purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt. My cupcakes sank in the middle as they cooled….that could have been my doing or not….I just used the frosting to camouflage that and nobody was the wiser.

3/4 cup plus 2 tablespoons self rising flour
1/2 teaspoon baking powder
2 tablespoons cocoa powder
1 stick butter
1/2 cup plus 2 tablespoons superfine sugar
2 eggs
1/2 teaspoon mint extract
2 ounces mini chocolate chips

Heat your oven to 350 degrees and line a muffin tin with 9 or 10 baking cups.

In a medium bowl, whisk together the flour, baking powder, cocoa powder, and chocolate chips.

In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating until thoroughly combined before adding the next one. Add the mint extract and then use a spatula to fold in the flour mixture until combined.

Divide the batter among the baking cups and bake for 20 minutes, or until a tester inserted in the center of the cupcakes comes out clean. Cool in the muffin tin for 5 minutes before turning the cupcakes out and cooling completely on a rack.

{printable recipe}

Mint Marshmallow Buttercream Frosting

Adapted from Abby Dodge

BAH Note: If you want a richer frosting, add up to an additional 1/2 stick butter. Taste the frosting and if you want a mintier flavor, add another 1/2 teaspoon extract.

1 stick of butter, room temperature
7 ounces marshmallow fluff
3/4 powdered sugar
1 teaspoons mint extract
1/4 teaspoon salt
green food coloring (optional)

Combine butter and marshmallow in the work bowl of a stand mixer fitted with the paddle attachment. Beat on medium until completely smooth. Reduce speed to low and add confectioners sugar, mint extract, and salt. Continue to beat until smooth and fluffy. If using food color, add it a few drops at a time and mix until the color is distributed. Add more food color to get your desired shade of green.

Frost your cupcakes, garnish with mini chocolate chips, and enjoy.

{printable recipe}

Pasta

Easy Mac and Cheese

30 April 201329 April 2013by Wendi9 Comments

I swear this rambling is going to get to a point….and a recipe.

Parenting styles. Seems like there is a new one every week. I hope to avoid becoming any type of parenting caricature…tiger, helicopter… by embracing the things that work for me and creating my own style. That may mean…and this may sound crazy…that I don’t tell Lib she has to share her toys, books, and what have you. What if I teach her the value of taking turns so that she understands you don’t automatically get something just because you want it? How about if I get her to understand that sometimes you have to wait your turn? And that she also don’t have to give something up just because someone else also wants it. They also need to wait their turn. Crazy right?

How many ideas sounded crazy at first? Electricity? Cars? Flight? Once upon a time they were fringe ideas. Now they are taken for granted as being universally true and necessary. And dare I say, they make life easier. As someone who is for things that make life easier…I’m down with all that.

I am also down with mac and cheese. Not that mac and cheese is revolutionary in any way. But we have come to expect it to be quick and easy. It is even packaged in uber easy single servings. Here comes the crazy. Single serve mac and cheese can be easy even when you make it from scratch.

Crazy? Universally true and necessary? You decide.

Easy Mac and Cheese

Adapted from The Salt

BAH Note: If you have more than one mouth waiting to get some of this, go ahead and double the recipe. And even if you only have one mouth waiting for this, you still might want to make a double batch. If you don’t tell, I won’t judge.

1/4 cup elbow macaroni
1/4 cup water
3 tablespoons milk
1/4 cup grated cheddar cheese
1 teaspoon flour

Combine the macaroni and water in a medium size microwave safe bowl, preferably one with handles. Microwave on high for 4 to 8 minutes, stirring every 2 minutes, until the pasta is almost al dente. If your pasta starts to dry out before it is done cooking, add an additional two tablespoons of water and continue cooking.

Add the milk, cheese, and flour to the bowl and stir to combine. Microwave in 30 second increments until the cheese, milk, and flour have turned into a sauce. Taste for seasoning and add kosher salt to taste.

{printable recipe}

Baking, Breads

Big Ass Biscuits

17 April 201316 April 2013by Wendi7 Comments

Remember all those times you were asked to picture your life in x number of years? Did your idea of what that life was include the nitty gritty details? Like that you would struggle with {fill in the blank with your issue of choice} or that you would find yourself {name your situation}? Probably not. At least I didn’t. Because if I had then maybe I would have a handle on my battle with time management by now.

I haven’t found my solution yet. I maintain a calendar; I write myself notes; I set reminders on my smart(er than I am) phone. And still deadlines come and go. I’ve become more accepting of the idea that whatever “it” is will get done eventually. There’s only but so much time in a day. Perhaps acknowledging that is the solution in and of itself. I dunno.

I do know that I now add appointments to my calendar to do things like wash Miss Libby’s dirty clothes and to respond to emails. Funny, I just bought Lib’s spring/summer wardrobe and I swear that she could probably go about three weeks before she ran out of things to wear. Coincidence? I wonder.

One thing I have been able to do is make these Big Ass Biscuits. And shove them in my mouth. On more than one occasion. If the day ever comes when I have to put an appointment on the calendar to throw together some butter, flour, and cheese and bake until golden brown and delicious, then I will be a lost cause.

Until then, I guess there’s hope for me yet.

Big Ass Biscuits

Adapted from Cook’s Country

BAH Note: I call these Big Ass Biscuits because they are sizeable. But also because consumption of them on a regular basis will contribute to a personal expansion of sizeable proportions. One way I try and keep things from getting out of control is to only make a half batch of biscuits. If you have more self control than I do, or have other people around to take one for the team, I would double the quantities listed below to make a dozen biscuits. PS, the cheese is totally optional, but why wouldn’t you?

1 cup all purpose flour
3/4 cup grated cheese (I’ve used both parmesan and cheddar)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 cup buttermilk, cold
4 tablespoons butter, melted and cooled

Heat oven to 475 degrees and line a baking sheet with parchment.

In a large bowl, whisk together the flour, cheese, baking powder, baking soda, sugar, and salt.

Combine the cold buttermilk and cooled butter in a measuring cup or small bowl and mix until thoroughly combined. The cold buttermilk will cause the melted butter to clump up and thicken a bit. If that does not happen, set your cup or bowl in the fridge for a few moments.

Pour the buttermilk mixture into the flour mixture and stir until combined being careful not to overmix. Use an ice cream disher to portion the dough onto the prepared baking sheet. Leave a good bit of room between them because they are going to spread.

Bake for approximately 12-15 minutes or until the tops are golden brown. Allow to cool on a wire rack for about 5 minutes.

{printable recipe}

Dessert, Sweets

Easy Lemon Curd

21 February 2013by Wendi10 Comments

I had to check my typing and make sure I did not title this post Easy Lemon Crud. Because I have crud on my mind. Our house has become a breeding ground for crud and crap thanks to the germs that our Tater Tot brings home from daycare. Jokingly, the Mistah and I have taken to calling her Patient Zero every time she coughs in our face. This is what happens when you watch Contagion, become acutely aware of how easily germs get transmitted, and spend a lot of up close and personal time with a germ spreader.

But you didn’t come here to read about crud. No, I lured you here with the promise of easy lemon curd.

What I am about to say is meant as a compliment….this curd makes me think of the Tastycake Lemon pies that would sometimes find their way into my hands as a youngster. These are not be confused with those other hand pies. The ones that were drowned in a sugary glaze to mask the stale taste of dry pastry. Sorry Hostess, I never was a fan.

Golden rectangles of thin crust sandwiching smooth, sweet filling with a hit of puckery tang….oh yeah, that’s the ticket. Thanks to Southern Living, I can whip up a batch of lemony happiness whenever the mood strikes me. But since I can’t be trusted not to stand in front of the open refrigerator and eat this by the spoonful out of the container, I often need to ignore this mood when it strikes.

Instead, I go snuggle with Patient Zero. It’s a different kind of happiness…crud, germs, and all.

Easy Lemon Curd

Adapted from Southern Living, February 2013

BAH Note: As much as I can appreciate shoving this in your face straight from jar, you might want to serve it with something….maybe some Angel Food Cake? Or I can see it being perfection in a Linzer Cookie. Of course, a DIY hand pie is an obvious, and classic, choice. Southern Living says this will keep in the fridge for up to two weeks.

I reduced the amount of sugar since I used Meyer Lemons. If you are using regular lemons instead of Meyer Lemons, Southern Living calls for 2 cups of sugar.

The recipe has you cook the curd in the microwave, stirring it every minute or so. I said it was easy, I didn’t say it wasn’t hands on. Keep in mind that you will be moving this bowl in and out of the microwave so if you have one with a handle (like a batter bowl) definitely use it.

If you prefer, you can transfer the mixture to a saucepan and cook over medium low heat for about 15 to 20 minutes, whisking constantly, until the curd thickens.

1 cup lemon juice (from approximately 6 lemons)
2 tablespoons lemon zest
1/2 cup butter, softened
2/3 cup sugar
4 eggs

Using a handheld mixer on medium speed, beat butter and sugar in a medium microwave safe bowl until combined. Add the eggs, one at a time, mixing until just combined after each egg.

On low speed, slowly add the lemon juice and zest to the butter mixture. The mixture will look curdled and broken so don’t worry that you’ve done something wrong when you see it.

Transfer the bowl to the microwave and cook on HIGH for 5 minutes, stirring every minute. Continue to microwave on HIGH, stirring every 30 seconds, another few minutes until the mixture thickens and coats the back of a spoon.

Place plastic wrap directly on the curd to prevent a film from forming and chill in the refrigerator until cooled completely.

{printable recipe}

Baking, Dessert

Angel Food Cake

14 February 2013by Wendi12 Comments

My Grandmother is old. I say that because she just turned 90. And let’s be honest….90 IS old. But the funny thing is that in my mind, she’s always been old in an ageless sort of way. As a child I didn’t really understand the concept of age. I was young. Everyone not young was old. There was no in between.

So imagine my surprise when, as an adult, I did the math and figured out that my grandmother was only a few years older than I am now when she and my grandfather took on the responsibility for raising me and my brother. I’m no young whippersnapper but I’m certainly not old either. Yes, I’ve reached the point in my life where the ghosts of all kinds of youthful arrogance and naivety come back to haunt me.

Some of these moments amuse me….like how I’ve become the crotchety old lady on the block who doesn’t want the kids loitering around my yard. Others make me think that I’ve always had a guardian angel on speed dial….let’s just say age has made me rethink the wisdom of some of my youthful decisions.

But back to my agelessly old grandmother….as an adult I’ve had the opportunity to see her through a completely different lens. It was when I started to see her as her own person and not merely a wife, mother, or grandmother, that I realized I did not give her enough credit for the life she has lived. She used family, work, and faith to define herself. I didn’t used to understand that. Now I see it as her way of declaring I believe, I love, and I think for myself. I may not agree with her choices but I understand they were hers to make.

Way too often we never manage to see the people closest to us as being independent of us. We define and understand them in the way that suits us best without regard for whether or not this takes into account the fact that they are imperfect people with their own flaws and struggles.

I’m lucky. I have had the opportunity to reach this realization and see my grandmother for herself….not for who I wished she were…and appreciate her beautiful imperfections. I can only hope that Libby learns this life lesson a little quicker than I did. I’ve got my fingers crossed that one day she will understand that while I may not be the person she thought I should be, I am more than a list of my imperfections.

I also hope she can tell by looking at pictures exactly how much joy she brought to one old lady. It makes me sad to know that Libby won’t remember these early moments. So part of my job is to share with Libby the stories about the lady who called her “My Sunshine”. I can tell Libby how she made her very first trip to Lexington Market to pick up crabcakes for her Great Grandmother’s 90th birthday lunch. And that when her Great Grandmother tasted this Angel Food Birthday Cake, the making of which Libby supervised from her highchair, she said it was the best one she’d ever had.

two elizabeths — two elizabeth’s – one old and one young – are the bookends of my life

Angel Food Cake

Adapted from Melissa d’Arabian

BAH Note: If you don’t have, or can’t find, superfine sugar in your grocery store, just give plain old white sugar a whirl in a food processor or spice grinder for about 15 seconds. It may give your workbowl a sandblasted look but life is full of enough aggravations and finding sugar shouldn’t be one of them. Be sure NOT to grease your loaf pan….the foam needs to be able to grab onto the pan to get that beautiful lift.

BAH Tip: You do need to be vigilant about not getting any egg yolks in your whites. Your best bet is to separate the eggs one at a time into a separate bowl. If you get a clean catch, transfer the white to the bowl of your mixer and proceed with the next egg. If not, you haven’t contaminated your entire batch of egg whites. And be sure to keep those yolks for something like custard or frittata.

3/4 cup superfine sugar
1/2 cup all purpose flour
7 large egg whites at room temperature
2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1/4 tablespoon kosher salt

Heat your oven to 325 degrees.

Whisk together the flour with half of the sugar in a small bowl and set aside.

In the workbowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, vanilla, cream of tartar, and salt on medium low speed until the mixture begins to just get a bit foamy. Slowly add the other half of the sugar and continue to mix until soft peaks form. It will take a few minutes but be patient here and let the mixer do its thing. If crank up the speed thinking you’ll save time, you might overmix your whites.

Once you have soft peaks, turn off the mixer. Sift half of the sugar/flour mixture onto your egg whites and use a spatula to fold them in. Sift the remaining sugar/flour and fold to incorporate. Pour the batter into an ungreased metal loaf pan and bake for 35 to 40 minutes.

Remove the pan from the oven, take a deep breath, and turn the pan upside down onto two cans (there should be one can under each of the pan’s nubby handles). I promise, the cake will not fall out. Allow to cool for 1 hour and then run an offset spatula, knife, or pancake flipper around the edges of the cake to loosen it from the sides of the pan. Turn the cake out to cool completely on a rack. Use a serrated knife to slice.

{printable recipe}

Uncategorized

Pimento Cheese

30 January 2013by Wendi13 Comments

Once upon a time, not so long ago, my routine went something like this:

Get up
Go to work
Come home
Dinner
Go to bed

Interspersed, at totally random intervals, were things like:

Run errands
Meet friends for coffee/drinks/dinner
Read a book
Take pictures
Cook, leisurely
Nap

There were also regular reoccurring chores that worked their way into the day as needed:

Laundry
Dishes
Cat box
Trash

It was a pretty relaxed schedule where, between me and The Mistah, things got done and we still had bits of time to do with as we wished. And then we became parents.

Between the little person who was now relying on us for every aspect of her care and the deficit of sleep that The Mistah and I were running, I had to write down reminders to myself of even the most basic things to do during the day:

Load dishwasher
Run dishwasher
Put away dishes
Wash bottles
Wash formula jug
Make formula
Fill bottles
Sweep
Scoop cat box
Wash baby clothes
Trash
Put away clothes
Empty diaper genie

Depending on the day in question, some of those things might need to be done more than once….so lather, rinse, repeat as necessary. And then, once Libby started daycare, we had to fit all that in either before or after the end of the work day. I have to be honest, it has not been easy to maintain some aspects of our life to the same degree as we did before becoming parents. I don’t cook like I used to…gone are the days of leisurely preparing meals. I need to maximize the efficiency of what time I get in the kitchen and get food on the table. And sadly, the other casualty is the state of the house itself. We have tumbleweeds of cat hair rolling around the hard wood floors, multiplying like Tribbles; clean clothes mound up and take up residence in our bedroom instead of being folded, hung, and put away; and I swear the house itself has shrunk. We didn’t use to have a lot of clutter. But now piles and stacks and heaps have become the norm instead of the exception.

And I’ve decided to stop beating myself up about it. Because these things are the result of choosing to spend time with Libby. Yes, I could put her in her crib and spend a weekend afternoon (or a Tuesday night) braising or baking, cleaning and organizing. But she is only ever going to be this age once. If I miss out on helping her discover the world around her now, I don’t get a second chance later. So maybe I choose to use a quiet weeknight after she’s gone to bed to sew her a bib instead of sweeping up tumbleweeds of cat hair. Don’t get me wrong, a clean, tidy house gives me inner peace. But seeing her wear her bib like a superhero cape and “fly” gives me way more joy.

So, if you happen to pop in to say hi or we set up a date for you to come over for a leisurely visit, I ask that you kindly turn a blind eye to the state of my house. I’ll do my best to make things somewhat presentable. I may even manage to pull together a little something for us to nibble on. And I will most certainly try and distract you with adorable baby cheeks and squeals.

Pimento Cheese

Adapted from Biscuits and Such

BAH Note: I love Elena’s experience and tradition of hand kneeding the pimento cheese in a ziplock bag. Seriously, if I had luxury of time these days, I’d give that a try. And I totally see that becoming one of Libby’s ways to help me in the kitchen and introduce her to cooking. But right now, time is not on my side so I turn to the food processor. Whichever way you choose to make this delightful spread is perfectly acceptable.

Serve on crackers, spooned into the cavity of a celery stalk, or eat right from the spoon. Much like my housekeeping choices these days, there’s no right or wrong, only what works for you.

8 ounces sharp cheddar cheese (go for something with serious bite here)
2 to 4 tablespoons mayo
4 ounces diced pimento, drained (look for this in a jar at the grocery store)

Using the shredding disk of your food processor, shred the cheddar. Dump the shredded cheese out of the workbowl onto a sheet of parchment, foil, or paper towel and replace the shredding blade with the regular blade. Return the cheddar to the food processor and add 2 tablespoons mayo and the drained pimento. Process, adding the additional mayo as necessary, until you reach your desired consistency.

{printable recipe}

Random

6 Months

28 January 2013by Wendi12 Comments

Happy Half Birthday precious girl. You have amazed me over the last 180 days with your growth and development. You’ve gone from being a cuddly bundle of newborn-ness, completely unaware of the ways of this world to becoming this tiny person who has a big personality and is beginning to tap into the power you wield. I am in awe of the fact that within moments of waking up each and every day, you BURST into smiles. Once the sleep has worked itself out of your hazelish eyes, you are on…singing, jabbering, flailing your arms and legs, just itching to launch yourself out of my arms and across the room. It is only a matter of time before you figure out that if you synchronize the arms and legs you will be mobile.

As much as you smile, it’s no wonder that you have the sunniest disposition imaginable. You seem to be happy whatever and wherever; you charm everyone you meet with your easygoing nature. I love that you sit back and take everything in. You’re an observer. But you’re also the ring leader. At daycare, you’re the one showing the other children how to scoot around, stealing the socks off their feet, and deciding that napping is optional.

There are many milestones yet to come….if your increased fussiness is any indication, you should be cutting teeth soon; before I’m ready for it you will be crawling and walking; and soon enough you will recognize that those noises and sounds that come out of your mouth have meaning and power.

But I’m in no hurry for those things to happen. I am enjoying the moments as they come. Whether it is watching you make a glorious mess of yourself and your highchair as you discover solid food, trying to comfort you during these days when all you know is that your mouth hurts, or listening to you unleash a rare belly laugh when your dad manages to uncover one in your cheeks or behind your ear or under your arm…I keep telling myself to commit these moments to memory because they will be gone before I know it.

Six months from now we will be celebrating your first birthday. And there will be cake and presents and family and friends. And I will revel in every second of that experience. But these half birthdays, they are my special opportunity to celebrate all that you are.

Random

Happy New Year

16 January 2013by Wendi12 Comments

For most of my 41 years, I was someone who was chronically early and organized. I got tasks done before they were due. I would show up at least 15 minutes early for an appointment, date, or event. Suitcases were packed days before departing on a trip. The table was set the night before a dinner party. You get the idea…I was on top of my sh!t.

But since our Tater Tot arrived in July, all that went out the window. The basic functions of our household still manage to get done…just not always in the timeliest manner. I like to think of it as adopting a fashionably late attitude towards life.

So in that vein, I would like to wish you a fashionably late Happy New Year. I am eager to see what 2013 brings as the year unfolds.

PS, Libby I hope that you will see the humor in this picture. Your dad and I made sure you were safe at all times…but boy did we have fun with this one.

Uncategorized