December 4, 2009
December 1, 2009
November 29, 2009
November 26, 2009
November 17, 2009
November 4, 2009
Right Now
"What are you doing Isabella?"
"I'm not doing something."
That was enough reason to check on her. I found a chunk of her hair
missing, luckily, only to the chin. She said she wanted short hair,
like me. I debated taking her for an expensive NYC kids cut ($30, no
joke!), but instead turned on a movie and grabbed our sharpest
shears. It's horribly crooked, but surprisingly stylish. And
extremely adorable, if I do say so myself.
She said she wants it shorter. I said "It might look funny."
"I want it funny." she replied matter-of-factly.
"Ummm. Let's wait and talk to daddy."
November 2, 2009
Way Behind
Apple + Pumpking picking in CT. So beautiful!
Isabella's third celebration of her 3rd birthday.
Celebrating her birthday--the acutal day--at the Children's Museum of Art in Soho.
We met Daddy for pizza at Lombardi's afterward.
This really sums up 90% of my time.
Just plain cute.
She loved pumpkins this season. Spotting all pumpkins withing seeing distance and shouting, "PUMPKINS!"
Beautiful Central Park.
This is how we go pumpkin picking in New York City: wait in a REALLY long line in the pouring rain, and then finally pick a little pumpkin off the asphalt. It was free and I encouraged her to pick the smallest one she could find--because I had to carry it home!
Swedish Cottage Marionette Theater showing Peter Pan. Isabella loved it and frequently asks "Are we going to see puppets tomorrow?" 
Playing with friends in the Shakespeare Garden in Central Park.Halloween--Take 1
Just a couple of photos from Halloween on Saturday. We had SO MUCH FUN! Tons of candy, free gelato, adoring adults, bubble show with a happy, sugar intoxicated girl.
All my really good photos were saved in the wrong place, so those will be coming shortly; after Brian fixes it for me.
October 31, 2009
October 21, 2009
Right Now
Can you see those pearly whites? She just had her first dentist
appointment and did great! And Oliver charmed the dentist; he made
her laugh until she cried.
October 15, 2009
Oliver: 4 Months
Isn't that THE sweetest face?! I love the smiles, giggles, squeels of delight he so freely gives. He's quite proud of his new accomplishment: grabbing things. Seriously, the first few times he slowly grasped that toy, the proudest little grin spread across his face. Now he grabs stuff, pulls it to his mouth and devours it. I love his coos and sweet sounds. He's such a wonderful little boy.For comparison's sake here's Oliver: 3 months, 2 months, 1 month, birth
October 14, 2009
Right Now
degrees). Motionless, just wimpering. Little does she know...
October 9, 2009
"More zucchini please!"
Yes, that is what Isabella (my picky 3 year old, who rarely eats vegetables) says every time I make this recipe. "Mama, more zucchini," while there is still pasta hanging out in her bowl. That means we eat this dish almost once a week. (Sorry, Brian!) I've even been doubling the zucchini lately because she will pick it all out all and leave us just pasta. Crazy, I know, but this is how it goes in our house lately.
This recipe is simple and delicious. Seriously! And I meant to post it during the I'm-drowning-in-zucchini season that is now on it's way out. Maybe you Californians can still get a few batches in.
Zucchini Fedelini
adapted from The Figs Table by Todd English and Sally Sampson
1/2 pound fedelini or thin spaghetti
1/2 cup olive oil
2-3 sprigs fresh rosemary, chopped
4-5 fresh garlic cloves, minced
1 pound zucchini (preferably baby ones), sliced thinly
2 cups chicken broth
salt & pepper
Parmesan cheese
Bring a large pot of salted water to boil. Add pasta and cook until al dente. (You want the pasta to be slightly firm because it will soak up the chicken broth.) Drain and set aside.
Place a large skillet over medium-high heat and, when it is hot, add the oil. Add the rosemary and garlic and cook until the garlic is lightly toasted, about 3 minutes. Add the zucchini and stir well; braising it. Add the chicken broth and cook until the zucchini is tender, about 20 minutes. Add the fedelini, salt and pepper and cook about 1 minute.
Serve immediately with Parmesan cheese.
This recipe is simple and delicious. Seriously! And I meant to post it during the I'm-drowning-in-zucchini season that is now on it's way out. Maybe you Californians can still get a few batches in.
Zucchini Fedelini
adapted from The Figs Table by Todd English and Sally Sampson
1/2 pound fedelini or thin spaghetti
1/2 cup olive oil
2-3 sprigs fresh rosemary, chopped
4-5 fresh garlic cloves, minced
1 pound zucchini (preferably baby ones), sliced thinly
2 cups chicken broth
salt & pepper
Parmesan cheese
Bring a large pot of salted water to boil. Add pasta and cook until al dente. (You want the pasta to be slightly firm because it will soak up the chicken broth.) Drain and set aside.
Place a large skillet over medium-high heat and, when it is hot, add the oil. Add the rosemary and garlic and cook until the garlic is lightly toasted, about 3 minutes. Add the zucchini and stir well; braising it. Add the chicken broth and cook until the zucchini is tender, about 20 minutes. Add the fedelini, salt and pepper and cook about 1 minute.
Serve immediately with Parmesan cheese.
October 8, 2009
Right Now
was so much fun. But we are all ready for bed now. yawn....
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