I bought a sandwich today for $9. It was really good, but seriously nine dollars?!!
In case you are wondering it was the Roberto Benigni from Pasta & Co. and if I were the calorie counting kind of girl I’m pretty sure I would be appalled by the amount contained in that perfectly grilled sandwich.
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Have you been watching the Sing Off? There are some amazing singers on that show.
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This little boy learned to cross the monkey bars.
This one has walking pneumonia.
This one … what can I say. He’s spunky. We were thinking about naming him Wyatt when he was still living in my belly and while we love him as a #3, he really would have been a great Wyatt. It sounds like the name for a spunky little boy.
And this sweetness learned to crawl. She is very happy to be mobile.
She does not, however, enjoy being picked on by her big brother {remember the statement about him being spunky?}
See? Not happy.
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For those of you who asked …
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Remember a while ago when I was complaining about all of my hair falling out post-pregnancy? Now look what’s happening on my head:
some call those baby bangs … I just say they are crazy little hairs that don’t flatten. Oh the things we go through to birth our babies.
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Have your ordered your Christmas cards yet? We are taking orders until friday december 10th
click the image for more information.
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My mom made these caramels the other day and they were the best thing I’ve ever tasted. I’m totally serious.
I may or may not have consumed an embarrassing amount.
I’ll be making a batch or two for a party next week. If you are looking for a holiday treat to take to a party or give to a neighbor {or consume on your own} here is the recipe created by the ladies of Liddabit Sweets courtesy of O magazine.
Servings: Makes about 125 one-inch pieces
Sea Salt Caramels
Directions
Active time: 30 minutes
Total time: 1 hour, 30 minutes
In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.
Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9″ x 13″ baking dish (parchment paper in the bottom of the pan is helpful).
Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.
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and that’s what’s on my mind.
Posted by emily
