Happy Anniversary - June 27, 2010

Today is hazy, hot and humid - just like our wedding day seven years ago. While, for the past 13 1/2 years, Matt and I maintained that that we were meant to be together, we did date for 2 years before moving in together, we lived together for 5 years before getting married, and now, seven years into it, we are waiting for the birth of our second child... and we still love each other deeply and believe that we were meant to be together. In this day and age, this is no small feat, and I consider myself blessed.

As time approaches...

BIG BROTHER:

Only time will tell how great Owen will actually be as a big brother, but his love for his baby sister is so evident right now that it's touching.

Once we had the crib assembled, he climbed up into and "organized" it for her; he spread a pretty blanket, put in a pillow and two of his favorite stuffed animals, and then added the collection of Mr. Silly stories - so that Dad could read her this book every night.

The other evening Owen gave me a hug with his arms up over my stomach, and then he said, wait mom, now I need to give you a hug, which was with his arms around my waist. Note to self: all those hugs in the past 2 months were for her, and not for me; ) He then told me that he couldn't wait for his baby to come.

NESTING:

We can't wait for her to come either -- well, okay, I can wait at least another week because I'm just not ready yet. The nesting instinct kicked in hard core this week and I'm better now because of it, but the mental list of things I need to do is still superimposed in my mind. Two nights ago I woke up at 2:30 a.m. and since I didn't go back to sleep, got up at 4 a.m. and made a few lists, went through 2 bins of baby clothes, got ready for work, and made some breakfast. Matt got up at 5:30 and I thought he might keep me company (LOL) but he was smart and went back to sleep for an hour! Between work (ugh) and home I can't rest yet, but soon - very soon!

THE LAST SUPPER?!?

Matt and I went out to dinner with Bryan and Jennifer Trainor last night at 85 main - we'll call it Birthday Dinner because I'm hoping to make it out for dinner one more time before the baby is born - our Anniversary is the 27th so it's possible, although going out afterward might be nice as well. Maybe because the baby has shifted and gotten into a better position, whatever it was (I was really hungry because I purposely ate lightly all day?!?) I was able to eat the most delightful, beautifully presented, aromatic dinner in months. When relishing how good it was in the wee hours this morning, I decided it was one of my top 5 meals out. I started with a baby bib wedge salad with heirloom tomatoes, red onion, scrolled carrots, and a little bit of ceasar dressing instead of the blue cheese dressing, topped with some crumbled double-smoked bacon. For my entree I had seared sea scallops with corn sauce, micro greens, and, instead of the wild mushroom risotto, the kitchen made me a different risotto, a red pepper, green onion, and basil risotto, as Carly Martin said it was no problem and the kitchen fulfilled the request. Carly also made me a fun-fruity drink served in a martini glass and it was fabulous -- a take on the French Martini that I had ben craving earlier in the evening...yummy.

The conversation flowed - we hadn't been to dinner with the Trainors in months - and we had much to discuss concerning the leaking of Crossfire, TK, TV, and Neon Trees, the baby, music, and the like.... Brian and Barry Jessurun came over and said hello, and that was nice since I hadn't seen them in a while.

COFFEE TALK:

While Terry Paquette used to do Swamp Talk in Eastford, Sarah and I partake in Coffee Talk - we managed to meet two weeks ago for a chat to catch up. Desptite their personal hardship in conceiving, they are supportive and fabulous friends that we wish the best for.

UPDATE BLOG:

One more item on my list can be checked off - a hodgepodge entry, for better or worse, it's been done!

Summer Celebration

Today was Owen's Summer Celebration at Saint James School - aside from the Christmas Pageant, which was put on by the entire school, today was the first school event that Matt and I attended that was solely for the benefit of Owen and his PreK-4 classmates.
Of course, all those little magpies were SUPER cute, marching into the gymnasium and ascending the stairs to the stage, taking their assigned places, singing their songs (or shouting as the case might be).
Unexpectedly, each child spoke into the microphone and asked their respective parents to come up on the stage to receive a photo book. A couple of times I teared up (regardless of pregnancy hormones, I would have done the same thing on a normal day) and I was able to keep it together, until Mrs. Carpenter reminded me of the first day of class when I teared up dropping Owen off for class. She and I are sentimental-types and I sensed a kindred spirit in her from the beginning. The fact that she remembered our shared moment from back in September was sweet. In addition, she shared with us that she absolutely loved Owen's comments - Apparently, at one point during the year Owen told her, "you never know what each day will bring."

Turns out both her mother and she posted Calvin and Hobbes comic strips on their refrigerators and Mrs. Carpenter was pleasantly surprised to hear that Owen has a special fondness for Calvin.

The icing on the Summer Celebration cake was tonight, when Matt was tucking Owen into bed and telling him how proud he was of Owen's performance and his accomplishments in PreK, when Owen asked if now he was going to Kindegarten. When Matt replied yes, Owen started to cry because he was concerned that in Kindegarten there wouldn't be much play time...

Poor little boy: ) he doesn't know that Kindegarten at KCS will actually be 15 minutes shorter!

Gems

Since learning to talk, Owen has had some real gems that I've meant to record...many get written down but many are just part of the fabric of the moment; it's impossible to record them all honestly.

In the coming weeks I'll post the ones written to-date, and update accordingly. As a starter, last Friday night we were sitting on the couch together and the baby was boogieing in my belly - I asked O if he saw it and he replied, "yup, do we need to tranquilize her?"

Toilet Talk

Matt and I have noticed that some of Owen's most profound thoughts have come when he's been sitting on the toilet...maybe that's common, genetic, or just the nature of a 4-year old sitting still long enough to contemplate the fleeting thoughts in his mind.

This morning's gem: "Hey, Dad, what is triple?"
Dad: "Three."
Owen: "What is double?"
Dad: "Two"
Owen: "What's wicked?"
Dad: "That can be as many as you want."
Owen: "No, it's five."

Brandon Flowers, Flamingo - taking flight, not selling out, Matt!

So JBT sent me a text alerting me to the fact that Brandon Flowers will be releasing a solo album, Flamingo... shivers ran through me and I couldn't get the computer on fast enough to check it out!

Posted on the Killers official website: http://www.thekillersmusic.com, there is a neon flashing sign with Brandon's name and a red spade (staying true his vegas roots), and a techno loop that is crazy catchy, announcing a new solo album coming soon.

My first thoughts:
Nice inclusion of guitar, spacey keyboarding, heavy bass pumping, (thank you Ronnie)
breathy falsetto reminiscent of Bono... like I said, crazy catchy.

Despite Matt's comments:
"Brandon IS like all the rest, selling out" and "so, are all of TK members on the new album too?" I'm happy that Brandon's taking some artistic liberty and doing something on his own - I don't think it's a break from TK - I just think it's something that musicians should be allowed to do; Jack White from the White Stripes is a perfect example.

Honestly, I'm excited because I needed something new (musically) to look forward to and this loop, while limited, is like a shot of adrenaline piercing the monotony of music dribbling from the scene today. Maybe I'm a bit biased. I just hope this album is released before I have to give birth since its going to take something crazy catchy, and close to my heart, to get me through...


P.S. Matt has listened to the loop a few times and I can tell he likes it; he's figured out the guitar parts and is playing along; )

Franciscan Heritage Foods Bakery and Coffe Shop (1980-1994)

I'll admit that Cinnamon Rolls hold a special place in my heart - more than cupcakes, chocolate pudding pie (my favorite birthday dessert growing up), and more than a hot fudge sundae.

I went to Ada Village Preschool and on occasion, my mom and I would walk around the corner and stop in at the Franciscan Bakery and Coffee Shop. We would walk through the gateway, onto a cobblestone path, step up on the old stone stoop, push open the tall heavy door with the leaded glass, and the tinkling of a bell would announce our arrival. Stepping into what was once a general store or drug store, one length of wall had a counter with bins full of tea and gift items, the opposite wall filled with glass dessert cases with a nun or two standing behind it, taking orders, refilling coffee cups of and delivering orders to patrons sitting at the little tables spread the length of the room, and stocking the glass shelves with freshly baked goods that would emerge from the end of the room from behind two swinging doors.

I'm sure I tried a number of baked goods, but my all-time favorite, and the one that has since set on a pedestal in my mind as the ultimate-unbeatable sweet treat of all time, was the big glazed Cinnamon Bun.

I'll admit that I've never tried a Cinnabon Cinnamon Roll; in some moments of weakness, I've considered it, but I've never taken that step. To do so would dishonor, disrespect the memory and the gloriousness of those special stops at the Franciscan Bakery. Even if a Cinnabon Cinamon Roll was out of this world fabulous, how could the experience of purchasing a mass produced roll from a commercial franchise compare?!?

The flurry of baking this past winter was preparation for my attempt to make home-made Cinnamon Rolls. While my mom, on rare occasion, would bake a pan - and they were glorious -I have never attempted to make them; something about them being a yeast dough, time consuming, multistep, etc. Well, at this stage those reasons are no longer obstacles, but rather reasons to finally make home made Cinnamon Rolls. So, last night I made the dough, cut the rolls, and put them in a pan in the refrigerator to bake this morning. I got up at 5:45 a.m. and placed them on the stove for a final rise, moving them to the radiator for a final puff before putting them in the oven for 20 minutes. The result was unbelievable - even Matt, not a big sweet-eater, had two! I won't say how many I had...

While my dough was rising last night I looked to see what I could find about the Bakery and Coffee Shop. Unfortunately, the Master Baker, Sister Ann Boehm passed away in 2003 andthe only other Sister I can find, who was involved in the bakery is Sister Colleen Ann Nagle. She doesn't appear to be that old, so there may be time for me to contact her to see if she would share Sister Boehm's recipe for the best Cinnamon Rolls in Memory and maybe a picture or two of the bakery.

Opening Day: April 17, 2010 Owen's Catch of the Day

Like many others, it's a tradition for Matt to go fishing on Opening Day, so, like many years before, Matt joined the Sposatos, Gary, Adam and Drew, for fishing at Mashamoquet River at Mashamoquet State Park early in the morning. This year was no different, except that he didn't leave at 5:30 a.m. and Owen Brown was in tow,only slightly bribed by the prospect of stopping at Dunkin Donuts, "like a lot of other fisherman this morning."

Owen joined Adam's fiancee, Melissa, and her son Chris, as additions to the usual troupe, and two hours later the boys returned home, and Owen showed off his catch: 2 Brook Trout and 1 Rainbow Trout - absolutely beautiful fish that a boy and his dad should be proud of.



So, the tradition is alive and well, Owen is in the shower and Matt is cleaning the fish. I guess we'll be having fish for dinner this evening - and Matt officially has a new fishing partner!

The End of an Era? Can Pie Dough Pizza Finally Be Put to Rest?!?

Growing up, pizza from the pizza place was a treat and more often than not, before it was just too damn convenient, my parents would make their own pizza - my Dad was particularly patient and could stretch the dough to result in a crisp crust.

In my own time I have made a few home-made pizzas, with very limited success and a few disasters that my brothers love to use as an (unfair) illustration of my cooking abilities. Admittedly, when I was 14 years old I used a box of Jiffy pie crust mix that had alternate directions if you wanted to use it for a pizza crust. Today, I realize that the recipe probably doomed a good number to fail and I wonder if they yet endure the harassment from siblings who took a look at the dismal mess of pie-crust pizza coming out of the oven and were disappointed and, at the same time, amused.

When first dating, Matt and I both lived at our parents' homes and our respective incomes were plentiful enough to allow us to eat out quite a bit. One of favorite places to stop was Willington Pizza for the Shrimp Scampi Pizza and the Red Potato Pizza. When we first got our apartment and our parents first met, it was home-made Red Potato Pizza on the menu. I would like to point out that this success was despite Matt practically cutting his finger off and having to spend the night in the emergency room!

With so many pizza places around it is convenient to grab a mid-week meal, but often times the consistency is lacking and after awhile, pizza is the last thing you feel like eating. Since I've been baking so much lately, I decided that I should give the Italian-American pizza pie another chance. So, I skipped the American Test Kitchen Cookbook, didn't even open the Joy of Cooking, and just googled pizza sauce - after searching around some baking blogs and checking out simplyrecipes.com, I had some recipes and felt I had the confidence to make something worthy of Matt's Italian ancestry.

The result, I made AWESOME pizza dough and made the best homemade pizza I've ever made! Like I said, based on past experience, I'm not usually too keen on home-made pizza, but the crust was light, crispy and puffed just a little bit on the edges, tasted good - not too yeasty/fermenty and it was super good considering I only put mozzarella cheese and pepperoni strips on half of it... We don't even have a pizza stone (up until this point of my life, why would I?!?)but I preheated the oven with an upside down baking sheet in it and and I put my stretched dough on a piece of parchment with some cornmeal, and using another baking sheet transferred the paper onto the preheated sheet - almost unbelievably, success!!



So, finally, I have a recipe that may redeem the pie dough-pizza debacle from my youth; although, I don't believe my brothers will ever give up the opportunity to reminisce over their sister's utter failure - one of only two that they know of, apparently: )

Baking for Another Generation

Cook your way into his heart...while that used to be the way to catch a husband, it's also a way to cement the love of a 4-year-old boy. Stimulating the orfactory nerves, piquieing the sense of smell, is one of the surest way to imprint memories on the mind and this phemonena is alive and well at 542 Hartford Pike.

For a number of years now I have had Fridays off from work. While I use the day to catch up on cleaning, errands, finances, crafting with Owen, and all-around-personal time, I make it a point to bake...something. I admit that I love the baking process, the smell of goodies baking, the fact that the whole house smells lovely for hours afterward, and the site of a small boy following his nose to the kitchen to ask, "what are you making Mom?" and "when will it be ready to eat?"

I didn't realize until recently how much Owen loved my baking and how much baking was part of his weekly routine until after a long Friday of running errands and playing in the afternoon sun of an unseasonably warm early April afternoon, Owen asked, "why didn't you bake anything today Mom?" I was initially surprised by his question, and explained that we just got so busy and it was so nice to be outside, that I didn't have a chance. I assured him that since the next day was Saturday and another day off, I'd have time to do some baking. He was satisfied with the answer and I was filled with the satisfaction that my son, and soon my daughter, will have lasting memories of their mother being at home and baking on Fridays.

...and the Stars, they all aligned...

Owen announced it this way, "well, the baby is my sister!" and to much delight the word has spread. Statistically, it's a 50/50 chance that it's a boy or a girl, but it just seems considering both Matt's and my family, that it would be a boy.

Honestly, we were comfortable with our boy name selections, we have plenty of boy-gear, and heck, what's new to know about boys at this point! so I will admit that it took a bit of time for the news to sink in, and even now, while I'm super excited considering all the awesome girl-type things we'll get to do; girls, well, they're a mystery!!

I don't consider myself a typical girl...I like girl things, and pretty colors, but I was never girlie and the age of over-indulgent parents priming their girls to be princesses is just revolting to me on some level. I might encourage my daughter to believe in fairies while she's young, and if she wants to dress as a viking warrior princess, well, I'll encourage painting her face as well: ) In a way, I want her to be all the things that we've encouraged Owen to be...polite, empathetic, competitive, inquisitive, funny and secure in being himself.

It is with some pride that I recollect my mom sending me etiquette class the summer between 6th and 7th grade. I the time, I was caught between detesting them and being curious about what I was learning. I suppose that if I had an older sister or girl cousins it wouldn't have been a big deal, but oddly, I remember more about those classes than most anything else I learned during that time period of my life.

So, Matt, Owen and I discuss girl names; Owen informed us this morning that we just have to make up our minds and that's it. He's right, but for some reason there's more pressure in picking this name - chances are she'll detest it for some period of time regardless of what we chose. Doesn't that just go with the territory? or maybe this feeling is simply the long-standing biological response that parents have always had when having a daughter - that girls are fragile, weaker in some manner, and require more protection; not that I believe that necessarily, but if deep in the recesses of my human DNA I'm predisposed to it then it would almost be a relief. Either way, I'll get over it the first time she kicks some little boy's ass...

Girl or a Boy, Boy or a Girl - It's still a mystery!

I've been asked more than a few times if I have a feeling as to whether this baby is a boy or girl, or a girl or a boy. The truth is I don't know for sure, but there are reasons to believe it could be one more than the other, and depending on which day of the week it is, that is the answer you'll get.

Why it could be a boy:
1. I feel like I'm predisposed to have a boy based on the number of boys surrounding me in life;
2. Food tastes REALLY good, especially spicy-full flavored foods;
3.While I haven't gained a lot of weight right away, in the past 2 weeks I have bloomed and my stomach just appeared right out in front, like a big soccer ball - just like I did with Owen.

Why it could be a girl:
1. See number 1. above. There are so many boys - the girls deserve another on our team!
2. See number 2. above. Food does taste really good, but more than spicy food, I've been loving any baked-goods made with Buttermilk. Let's just say I've made more with Buttermilk in the past 5 months than I have in my entire life.
3. See number 3. above. When pregnant with Owen I gained 10 pounds in the first 8 weeks because of the insatiable desire to eat. This time around, weather I'm subconsciously suppressing the desire because I know I can't deliver another almost-9 pound baby or because I actually had some queasiness in the first Trimester as there was a fine line between eating too much and eating too little, I gained 10 pounds in the first 20 weeks.

Owen has said that he would like a sister but if the baby was a boy, "I'd still like the baby." He knows that it is a mystery and that either way he'll get to share his room, his baby toys, and teach it all the things he knows. I think this is one of the best things about baby #2 - enjoying the mystery and talking about the possibilities and experiencing the freshness through the eyes of a 4-year-old.

We talk often about the baby-in-my-belly, and Owen knows it isn't really in my belly; it is in my uterus. He knows there is an umbilical cord that will be cut after the baby is born (although his concept of understanding was illustrated when early-on he said "Sophie is the mama pup (in the living room) and Pupsters is still attached to the umbilical cord (standing in the kitchen)" We then explained the cord was actually quite short and once the baby was out of the uterus, the umbilical cord would be cut -- it wasn't like a dog-lead at all: )

The best thing that we know about this baby so far is that it is developing at a great rate and the risk for quite a few disabilities is greatly reduced. It is extrememly active, as we found out at our week 12 ultrasound at Farmington where they were looking for brain fluid amounts to determine rate of risk for Downs Syndrome. The baby didn't cooperate too much for the nurse but when the Doctor put the ultrasound device on my abdomen the image showed the fetus, standing on its head and the spine formation made it look just like a dancing fish! I won't forget the imagery for a very long time. Since then, we've had 2 more ultra sounds and this baby was exercising one time and boogying the next, so the technicians and the mid-wife haven't been able to get a good image yet. In its own way, not knowing is exciting and has only enhanced the suspense of waiting to meet baby #2!

A Fluttering Feeling

While we weren't able to tell what the gender of this next baby will be, we've been thrilled with anticipation since I've been able to feel more fluttering and movement in my belly. One night recently, Matt was able to feel the little movements himself - finally, it seems since my girth has grown and my belly seems to have just "popped' right out: )

In less than 2 weeks we'll go to the doctors office for another check and perhaps another try to see what this baby will be. The more time that goes by without knowing the gender the more I don't feel consumed by the need to know. Even if we waited until April, we'd still have 2.5 months to dream about how this baby will look, what their temperment will be, what he/she will be like and how our existing family is going to welcome the newest addition. Honestly, we don't care if it is a girl or a boy, we just want the healthy baby that all parents hope and pray for.

St. Patrick's Day Countdown begins!

St. Patrick's Day is one of my favorite holidays, and the older I get the more I love it. I'll attribute it to fond recollections of my Grandma Mickey, Mary Elaine O'Connor - my mom's mom, whose grandmother was born in either Monaghan or Cork County, Ireland. So my great-great grandmother, Catherine Kelleher was the daughter of an Irish couple James Kelleher and Catherine Kelley, both of whom we believe we born Monaghan County. There is research to be done, records to validate, and inquiries to be made; I renew the vow to make this a focus of my time this coming spring as it has been on my mind for what seems like years.

Matt and I celebrate our anniversary for a week between Christmas Eve and New Years each year and I've adopted the same philosophy for St. Patrick's Day this year as it falls on a Wednesday. Sunday March 14th we'll head up to the Worcester, MA St. Patrick's Day Parade, weather permitting. St. Patty's Day will be traditional fare at Mom and Dad's house. We'll wrap up the celebration by inviting everyone to our little cottage in Dayville for Potato Crusted Salmon with Bailey's Irish Cream sauce and Cabbage. I intend to impress with authentic Irish Brown Bread (so stay tuned).

Baking Across the Generations: Sugar Cookies II

I knew as soon as the kitchen started to fill with that familiar sweet vanilla aroma that I had done a disservice to my son, and all those people who have sampled my test-kitchen sugar cookie recipes, bypassing the old-familiar recipe of my youth. I opened the oven door, closed my eyes from the 400 degree blast of the hot steamy goodness, and was washed in buttery goodness; that it, maybe this sugar cookie recipe was more similar to a shortbread recipe - explaining why it was so crumbly in coming together.



Some of the heart-shaped cookies were sprinkled in pink sugar crystals, the others simply topped with milk. After a brief stay on the cooling rack, Owen, Matt and I gave them a try. I tried to be objective, I think I was successful - despite the obstacles faced when mixing up the dough, and a momentary snag rolling the dough out between parchment paper...I should have, and did after one wrestling match, start with a flour covered surface, dough, and a sprinkling of flour over the top. While others recipe suffer from being too tough after one rolling, this recipe holds up to multiple rolls; a testament to the frugal nature that the environment demanded of my grandmother's generation. Could I really be objective, setting aside my journal of sentimental tidings and recollections of this recipe - mostly tied to my own childhood and baking with my mother - and let my tastebuds and brain form an honest opinion? Well, they were good, really really good. Perfectly crisp edges, tender centers, buttery, vanilla-y, and filling after you have a few: ) While Matt is not huge on sweets, the aroma was enough to convince him to be "a taker" and deem them the best buttery-sugar cookie yet. Owen was the first taker, and he gave them 2 thumbs up, telling me that the best part was the SUGAR!! followed by a "your the best mom."

For me, I guess that's what makes Grandma Burns's Sugar Cookies the best sugar cookies... the fact that time hasn't erased my memories, and instead the familiar aroma transports me and comforts me. If I continue with this recipe in the coming years, I hope that it will make an impression on Owen and (the bun in the oven) in ways so that they too will have an unmistaken link to their childhood and to the generations before them.

Baking Across the Generations: Sugar Cookies I

I've been baking with Owen since he could stand next to me on a chair at the counter. I think he was 1.5; in my estimation he is officially the fourth generation of cookie-dough eaters - with only recent awareness of the necessity of baking with fresh eggs his hesitation is only a fraction of a millisecond.

I promised Owen that we would make another batch of sugar cookies; continuing the endeavor started before Christmas to find the perfect sugar cookie recipe. Maybe I should have started with Grandma Burns's Sugar Cookie recipe, it's been the staple sugar cookie in my life for as long as I can remember, instead, I tried three other recipes without satisfaction.

This Saturday afternoon, reading a photocopied version of my mother's notebook page recipe, her cursive writing textbook, it is faded and barely legible on the page; the original recipe is just as faded and the butter and vanilla stains mark the 38+ years since it was written by Maxine's daughter-in-law, Mary Elaine, my mother. The original recipe made 6-7 dozen, not bad when you have 16 kids, but I'm following the one-half recipe my mom added to left-hand margin of the page (that was enough for 6 kids) and that should be enough for Owen, Matt and I.

As I start the recipe I realize that the technique is completely different from any other recipe I've made - cutting in soft butter - What!?! I make biscuits and scones often so cutting in cold butter is one thing, but soft butter? I call my mother. She doesn't think it makes a difference, but I think it does. I've read too many Test Kitchen recipes, watched too many episodes on Food Network; Alton Brown would describe the science of the bonding and the reaction when baking. I really want to eat some perfect sugar cookies this afternoon so this is a major hiccup in my plan. Luckily Matt comes home from the grocery store and when I suggest throwing the butter in the Kitchen Aid and adding the remaining wet ingredients asks, "you're just going to disregard your ancestor's recipe?"

The truth is, I'm not, and I didn't. That is what I set out to do actually, make my grandmother's recipe and honestly, up until the point when I started to over analyze the technique, it felt right and honest and I was physically following in the steps of my paternal grandmother and my mother. So I cut in the softened butter and Owen added the egg, cream and vanilla. While not coming together at first, the warmth from my hands shaping the dough into a ball was enough to bind the dough into the color and shape I often saw resting in my parents fridge as Christmas approached. A pinch for me, and a pinch for Owen, it tasted the way it was supposed to; the way I remember.

A Bun in the Oven: figuratively and literally

I admit, I have been MIA since September. This is for several reason, the first being that Matt and I got sucked into the vortex of selling our house and purchasing another. It's almost unbearable to recount the experience but I'll do so for posterity here, now. It was almost the exact scenario from one year prior, we had an offer on our house, we found one we could live with (although after several hundred dollars and inspections we discovered we couldn't actually live with it, and moved on to looking at a brand new house in a new subdivision), and then, at the last minute, the offer on the house is retracted (in this case because the old fucker didn't want to pay a commercial rate or commercial terms BUT he did have the cash to make a cash offer if we wanted to reduce the price another $35,000; this on top of the $75,000 reduction already made). We found out on Owen's birthday, put on happy faces and had a celebration.


The second reason I've been MIA is because it was a week earlier that I had the feeling that I could be pregnant... and (happily) I am. This fall really was a whirl-wind, and especially now that Owen is in school, it is chalk full of events, birthdays, holidays, and commitments. It's fine to be busy but it makes me appreciate the weekends with no events, no commitments, just sitting at home feeling guilty for reading a book during daylight, wearing sweatpants and baking bread, scones, cookies, whatever... while a pot of stock simmers on the back burner for the coming week's soup. People like to travel, go places (and I'm not saying that we don't) but when you're so busy running all week, the best thing sometimes is just sitting at home doing what you want to do.

The third reason I've been MIA is because I've taken a break from my virtual life. I logged some serious hours in the past year and have become the receptacle for some pretty odd data on random shit I may never actually need to know - while I felt connected I felt a lack of real spice in my life - thank you Morrissey on the old turntable - and I needed some physical connection to life and feel like I'm about to overflow with creative energy. Therefore, I've dived back into baking and cooking and really do love the planning, the process, the eating and sharing - Matt and I recently watched Julie & Julia and it renewed my passion for Julie Child - not that it had waned but had simply been eclipsed. We've made some changes in the organization of the house and I'm SO close to getting a work space again. Never underestimate the importance of personal space. In a 780 square foot house (no, I'll never stop reminding you all) you learn a certain amount of respect for others and their space, lessons on togetherness and patience, and the sanctity of privacy: )

So there it is. I've been super busy like everyone else through the holidays and now that I've emerged on this side of the new year, I'm ready to start utilizing this site better and fleshing out my own potential: )