Thursday, April 29, 2010
'Thank You' Photo Shoot
I'm knee-deep in thank-you cards I need to write, and tonight I sent an email thanks to all the folks who supplied us meals post-Rose's birth. (Not the most classy thing, I know...but they're gracious people). Anyways, I wanted to attach a picture of Rose and a thank you note...here are some of the shots. The bottom one is the picture I attached!
Sunday, April 25, 2010
Cherry Blossoms
A couple of weeks ago Bobby and I ventured out on our first date that didn't have a grandparent baby-sitting. Our good friends Dan and Sunshine (who are expecting their first in August/September) watched Rose for us.
We went to see the cherry blossoms that line the Tidal Basin. I was happy to see the blossoms but not too excited about the crowds. Living two miles away from the National Mall means a ton of tourists starting around spring break time. Luckily, most of the crowds stay on the west side of the Capitol and don't venture in to the neighborhood (case in point: there can be thousands protesting on the West -main- side of the Capitol Building, and we don't even really see that influx in our neighborhood).
Anyways, Bobby and I decided to venture out to The Other Side of The Capitol. We took the metro and then walked a half mile or so to the Basin. As expected, it was busy but beautiful. We then came back to the Hill for a great Thai dinner at a restaurant called San Phan, a coffee at Peregrine, and then home to our sweet Rosie.
The type of shot postcards are made of.
There was a dragon, and an open-top bus...
...lots of porta-potties for the crowd...
...and a ton of foot traffic.
We went to see the cherry blossoms that line the Tidal Basin. I was happy to see the blossoms but not too excited about the crowds. Living two miles away from the National Mall means a ton of tourists starting around spring break time. Luckily, most of the crowds stay on the west side of the Capitol and don't venture in to the neighborhood (case in point: there can be thousands protesting on the West -main- side of the Capitol Building, and we don't even really see that influx in our neighborhood).
Anyways, Bobby and I decided to venture out to The Other Side of The Capitol. We took the metro and then walked a half mile or so to the Basin. As expected, it was busy but beautiful. We then came back to the Hill for a great Thai dinner at a restaurant called San Phan, a coffee at Peregrine, and then home to our sweet Rosie.
The type of shot postcards are made of.
There was a dragon, and an open-top bus...
...lots of porta-potties for the crowd...
...and a ton of foot traffic.
Happenings in My Kitchen
I recently decided (after some price comparison and recipe research) to only buy whole chickens, instead of breasts/tenders/legs/etc. The price per pound is cheaper than if you buy pre-cut, and you can make a lot out of a whole chicken. I am going to plan to mostly buy only organic chickens, but this week I bought two regular ones at Coscto for about $8.00...and made a ton of stuff from them.
First, I made two roast chickens (on separate nights). Bobby and I both love crunchy skin, and he likes all the dark meat (I prefer breast) so it's a good match. I do a pretty basic treatment to the bird pre-roasting: I stuff it with lemons and some fresh herbs (we've had thyme and basil), then I rub the outside with fresh ground pepper and my gourmet sea salt ("It tastes like the ocean!!" - Bobby), and either spray it with olive oil or put butter under the skin. Then I roast it about an hour at 400 degrees.
So, two dinners (and two lunches - Bobby took some left-overs to work with him). Then, I take the bones and everything left over (after picking any remaining meat off) and make stock. I use my crock-pot. I put all the chicken pieces in and then I pour water over it before adding vegetables (chopped onion, carrots, celery, garlic, and whatever fresh herbs I have). Then it's an hour on high, and 6-16 hours on low - the cookbook gave me a wide range. Also, a note about the vegetables I add: when I am chopping anything up for dinner, I will put the scraps in a zip-loc and freeze it. This includes the ends of carrots and celery, a half an onion, bits of green onion and leeks, etc. I will also make it a point to chop up an extra onion or carrot during dinner prep and throw it in the bag. Then, when I am making the stock, I just add some already prepared veggies.
Each chicken made five quarts of stock. I used that stock to make two different pots of chicken and rice soup, one for a friend recovering from surgery and one for us. I used left-over shredded chicken. I also used the left-over chicken in quesadillas and tonight in nachos.
So, two chickens: 10 quarts of stock = two batches of chicken and rice soup, four dinners, and two lunches. Pretty good deal and super tasty!
First, I made two roast chickens (on separate nights). Bobby and I both love crunchy skin, and he likes all the dark meat (I prefer breast) so it's a good match. I do a pretty basic treatment to the bird pre-roasting: I stuff it with lemons and some fresh herbs (we've had thyme and basil), then I rub the outside with fresh ground pepper and my gourmet sea salt ("It tastes like the ocean!!" - Bobby), and either spray it with olive oil or put butter under the skin. Then I roast it about an hour at 400 degrees.
So, two dinners (and two lunches - Bobby took some left-overs to work with him). Then, I take the bones and everything left over (after picking any remaining meat off) and make stock. I use my crock-pot. I put all the chicken pieces in and then I pour water over it before adding vegetables (chopped onion, carrots, celery, garlic, and whatever fresh herbs I have). Then it's an hour on high, and 6-16 hours on low - the cookbook gave me a wide range. Also, a note about the vegetables I add: when I am chopping anything up for dinner, I will put the scraps in a zip-loc and freeze it. This includes the ends of carrots and celery, a half an onion, bits of green onion and leeks, etc. I will also make it a point to chop up an extra onion or carrot during dinner prep and throw it in the bag. Then, when I am making the stock, I just add some already prepared veggies.
Each chicken made five quarts of stock. I used that stock to make two different pots of chicken and rice soup, one for a friend recovering from surgery and one for us. I used left-over shredded chicken. I also used the left-over chicken in quesadillas and tonight in nachos.
So, two chickens: 10 quarts of stock = two batches of chicken and rice soup, four dinners, and two lunches. Pretty good deal and super tasty!
Thursday, April 22, 2010
New 9Marks Website
I can vouch for how hard the 9Marks staff has been working on their new website. Over the last year and a half, all those at 9Marks and the design team they worked with have been putting together a more user-friendly website in hopes that it will be a better resource for pastors and church members. I think they succeeded: www.9marks.org
Proud wife moment: Bobby wrote much of the content for the ‘Answers for Pastors’ and ‘Answers for Church Members.’ It was his Big First Project at 9Marks, and he did an awesome job!
Proud wife moment: Bobby wrote much of the content for the ‘Answers for Pastors’ and ‘Answers for Church Members.’ It was his Big First Project at 9Marks, and he did an awesome job!
Tuesday, April 20, 2010
Why I Love This Picture
I asked a still-awake Bobby to swaddle a still-awake Rose. I came back after brushing my teeth and they were both conked out. Classic.
Friday, April 9, 2010
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