Long Tall Sally

We had a warm fall day last week and took full advantage by hitting the park by the lake with some buds.  The big little conquered the big blue slide and he must have climbed those stairs close to fifty times, loving every whoosh down.  The little little cozied up in the Ergo and had a toasty nap in the setting sun.  

We also got some Long Tall Sally shadow pictures in the evening light with the swings.  This might be the only time I can feel long & tall, I'll take it.  "_ _ adows Mama".  The big little loved watching his arms and legs fly by.  He also started calling me "Mommy" this week.  Sounds like "Momm-e".  Mama is still the go-to, but once in a while I hear and see the future when he says it, and I melt.

Sending Love,

Twin A

Sleeping Babies

There's simply nothing sweeter.
Sending Love,
Twin A

"Spooky" Strata Saturday

On Saturday we ventured out to our new playgroup's Halloween Party.  We were happy to be able to dress the kids once again in the "cozy and warm" type of Halloween costume that we remembered well from our childhoods.  The big little would have melted in his, if this was his costume last year in California.  We decided on an "Enchanted Forest" theme, the kids were a Forest Frog and a Colorful Caterpillar.  Super adorable.  We were just excited this year that no one was sick and we could show off our bubs in their gear.  Last year we missed the Halloween party, 'cause the big little had a 104 degree fever (xxoo).  He made up for it this year, running around the gymnasium until his heart was pounding and he was giddy with excitement (and treats!).
We brought the following as our pot-luck contribution.  Pretty yummy.  Would make a nice brunch item.  I picked this recipe because I had everything on hand!  This would be perfect to drop off to a new Mommy too!

Spinach, Ham & Cheese Strata

1 tbsp olive oil
1 bunch (10oz) chopped spinach (I used the frozen spinach in a box, fresh would have been better)
1 clove minced garlic
1/4 tsp each S & P
6 cups of cubed sourdough bread
3 green onions thinly sliced
3/4 cup shredded Swiss cheese (I always use more, way way more!)
1/2 cup chopped sliced ham (again, more is good!)
4 eggs

1 1/4 cups milk
1 1/2 tsp Dijon mustard

In skillet, heat oil, saute spinach, garlic, salt and pepper (until no liquid remains).  If using the frozen spinach, make sure to fully defrost and squeeze it out in clean dishtowel to remove excess liquid.  In large bowl, stir together spinach mixture, bread, onions, cheese and ham.  Spread in greased 8 inch square glass baking dish.  In bowl, whisk eggs, milk and mustard.  Pour over bread mixture and let stand at least 20 min, or cover and refrigerate for up to 24 hours.  Bake at 375 degrees for about 45 min until puffed and golden.  This recipe was adapted from the Canadian Living magazine.

I also volunteered to do one of the craft stations.  Thought this idea (thank you SD hot Mama's) was too cute not to imitate, we had made these at home a few weeks back.  A fun family activity...

Now for the stars of the party!

Happy Pre-Halloween!

Sending Love,

Twin A

ChooChoo!

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Have a giggle on us...

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It's a Soup & Biscuits Day

After a few days camped out in the house, no real reason, I guess just lack of motivation, we headed out to our town's Science Museum this morning.  The big little ran off some much needed energy and this Mommy needed to clear her head.  We had a great morning, splashing with the ducks, vacuming up the pieces, lots and lots of ball action, button pushing and overall craziness.  The big little loved the turtles, fish and the snakes during this visit, naming each one and making sure EVERYBODY in the room knew what color they were and it's "number".  He always has to "wake-up" the nigh-nigh "sleeping" taranchula (it is covered, you get to pull back the drape and push a button to illuminate his habitat).  Poor bug (they ARE bugs right?).  I'm not even entirely sure it is a taranchula, I never get close enough to verify!
Headed home crossing our fingers for a nap, but a no-go once again.  I cut up the veggies for the soup and pre-roasted them for dinner tonight.  We are running out to do some Halloween errands, then we will return home to finish off this dinner.  Very windy out today, so this soup should help get our bellies toasty and warm for the night.
These recipes are both from the Canadian Living magazine that we get sent to us from our dear Pop.  Kinda a girls family tradition to receive this magazine.  So nice to have a Canadian reminder in my mailbox every month.  I know Twin B made the soup earlier in the week, we didn't discuss it.  It's just that weird twin thing when we both see a recipe and think it might be good to try.  She didn't get it posted though, so here it is!
Sending Love,
Twin A

Roasted Red Pepper & Sweet Potato Soup

3 sweet red peppers, chopped
2 sweet potatoes, peeled & cubed
1 onion, chopped
3 cloves garlic
3 tbsp olive oil
1 tsp dried Italian herb seasoning or dried basil
1/4 tsp each S & P

4 cups vegetable broth (I used chicken broth, because I couldn't reach the veggie stock at the grocery store, how embarassing!  I can't reach the top shelf!)

1/2 cup plain yogurt (greek is good!)
2 tbsp chopped fresh parsley

In roasting pan, toss together peppers, potatoes, onion, garlic, oil, & seasonings.  Roast in 425 degree oven, stirring once, until tender, about 1 hour.
In food processor (blender or hand-held), in batches, puree vegetables with broth, strain into saucepan (I didn't bother straining).  Whisk in 1 cup water.  Bring soup to boil, reduce heat and simmer for 5 min.
Stir yogurt (or sour cream) with parsley.  Dollop on bowls of soup.

Three-Seed Biscuits

1 1/4 cup flour
1 cup whole wheat flour
1/4 cup sunflower seeds (I didn't have any, used sliced almonds instead!)
1/4 cup flaxseeds
1/4 cup wheat germ
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

1/2 cup cold butter, cubed
1 cup milk

1 egg, lightly beaten
2 tbsp sesame seeds

Whisk together first 8 ingredients.  Using pastry blender or 2 knives, cut in butter until coarse crumbs.  Stir in milk to form soft slightly sticky dough.
With floured hands, turn out onto lightly floured surface. knead gently 10 times.  Pat out to approx. 7 inch square.  Cut into quarters, cut each quarter into 3 strips.  Place about 1 inch apart on un-greased baking sheet.  Brush tops with egg and sprinkle with sesame seeds.
Bake at 425 degree oven until golden, about 12 min.  Let cool.

Watching "TOY Story" together, so sweet, while I whip up the soup.

Excuse the crazy mess!

Dreaming of San Diego

So we have been missing our friends in San Diego the last few weeks.  A lot of our big little's buddies became siblings over the last month or so.  We are missing all the new snuggles with all of those adorable bubs.  Dreaming about the warm weather, our days at the beach and zoo and most of all, the giggles with our pals.  My big little spontaneously said yesterday without prompting, "Hummm, where's friends, where are you Diego?".  So sweet.  We looked at pictures of our sunny state buds, and we cooked these pork carnitas up for dinner.  Yum.  I'm not a big pork fan, ask my hubby who loves BBQ pork chops, I rarely cook pork, but I have to say, these were SO SO good, I ate three!  Was a challenge to find the salsa verde here in upstate NY, fellow Canadians might have the same issue.  I was shocked since in SD you have a row of green salsa options.  Worth every aisle searching minute though.  This recipe was from the Kelle Hampton blog that I follow.  Thank you!

Sending Love,

Twin A

Pork Carnitas

2 pork tenderloins (about 1 pound each)
1 jar of salsa verde (green salsa–any kind)
1 can Rotel tomatoes (diced tomatoes with chile's, for the Canadian-folk go ahead and just use diced tomatoes)
1 can chopped green chiles
1 onion, chopped in large pieces

Cover in crockpot and cook on low until pork easily forks apart (about 10 hours). Serve buffet-style with flour tortillas, cheese, cilantro, avocado, tomatoes, lettuce and sour cream.

Love these pictures!

These moments are why I am a Mommy!  xxoo

Coke Floats

Coke floats two ways.  The first in Calgary, the second in Ithaca.  We know Grandma & Grandpa are also joining us in Red Deer (that makes three!).  Coke floats, vanilla ice cream with Coca-Cola, were one of Uncle Benny's favs.  What a sweet way for all of us to remember our Benny on his Birthday.  The kids of course loved every sip and stir. Sending Love, Forever & Always, Twin A & Twin B

Personalize your own free greeting

Here's to you Benny!

Icy-and cold.  The big little kept "blowing" on it thinking it was so BRRR, it was hot!

Just one lick to start.

Digging in!

The little got an icy mug!

Whoa!

This feels good on my new teeth and sore gums!

Chicken & Sweet Potato Pie

We went on a fall walk down the South Hill Rec Trail here in Ithaca on Sunday morning.  We loaded up the kids and Daddy joined us on our usual walk.  Very beautiful with the arching trees overhead and the golden and glow-y leaves all around.  We walked and walked until we got to the playground, played a bit with the chipmunks, shared a swing and headed on home.  All that fresh air equals three hour afternoon naps, so we had a lazy Sunday afternoon.  The best kind.  We topped it off with a Chicken & Sweet Potato Pie that I had been wanting to try.  This recipe is adapted from one from Rachael Ray.  It is definitively something I would make again, perhaps not my favorite "take" on chicken pot pie, but a fun one because of the sweet potatoes, the "citrus-y" gravy and the crusty cornbread top.  I chose this thinking that my big little "might" try it since he is in love with cornbread.  I got a big "nope", at least he sat in front of it for a while.  Sigh.

Off we go!  We start at the S_T_O_P sign.  The big guy loves to spell.

"Canada leaf"

Haha!

Where are you birds?

The Sibs share a ride.

Giggles.

This is pretty fun!

6 sweet potatoes, 1 inch cubes (you could probably do 4, it was HUGE!)
1 tbsp extra virgin olive oil
2 pounds of boneless, skinless chicken thighs, cut into fork-sized pieces
salt and pepper to taste
2 tbsp butter
2 tbsp flour
1 cup chicken stock
1/4 cup pineapple or OJ
1/2 cup BBQ sauce
4 green onions, sliced
1 cup peas
2 boxes cornbread mix
2 eggs
2/3 cup milk

Preheat oven to 400 degrees.  Boil sweet potatoes.  Add olive oil to pan, cook chicken.  Remove chicken from pan and in same pan, melt butter.  Sprinkle in flour and cook for about 1 min.  Add chicken stock and juice.  Stir and bring to light bubble to thicken.  Add BBQ sauce, scallions, peas, chicken, potatoes and stir gently.  Transfer to a casserole dish.  Prepare cornbread batter and pour over chicken.  Bake about 15 min or until cornbread is puffed and fully cooked.