still crafting

i was worried that when i had liam i would have no energy or motivation to keep on making things for fun or necessity. and for the first couple of weeks it wasn't even on my radar. but slowly now, i've been using his afternoon nap time with daddy to make stuff we need, like more cloth wipes for liam and this sling that i'm wearing with him.

i have a soft wrap that he sleeps really well in with me, but i wanted to try out a sling because of it's quick accessibility. the maya slings are beautiful, but pretty pricey, so i got some sling rings, fabric and with the help of these two tutorials ( maya website even tells you how to make your own... so generous) maya and ehow, i was able to fashion my own sling for a lot less. 

as with all things, sometimes he likes being in it, sometimes he doesn't, but i had fun making it and when he has a bit more head control i think it will be a great way to hang out together!

Liam is 1 month old

 

it's been a whole month since our little bear cub was born! he has more nicknames now than ever! our most favorite is "little lee"!

he's had many visitors, which has been a lot of fun catching up with people we love and having them meet liam for the first time!

some highlights of our first month were his first bath, first stroller ride, first smile and dimple, first time to nana and pops ( my parents) and first time to church!

he grew taller and finally gained some more weight. he's a little string bean for sure!

he's been sleeping through the night pretty good, but only naps if he's being held or carried around in the wrap. he likes to be cuddled, what can i say?

he's a delight! we are so in love! i can't wait to see what this next month holds.

back on the trail!

we've been enjoying taking walks again... now that my ankle swelling has gone down considerably! liam loves walks. he likes to stare up at the trees. not that he can see them, but i like to think he can.

happy weekend. we'll be enjoying the outdoors as much as possible. walks, outdoor dinners and porch swinging for sure!

what we ate for dinner ( and drank)

Grilled Tuscan Chicken with Rosemary and Lemon

Ingredients

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper
• 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
• 1/4 cup fresh lemon juice

Directions

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

from: martha stewart!


i also made cantaloupe aqua frescas! a delicious summer drink! it's pretty simple. place any sliced up melon into a blender, add some water, some sweetener ( i used honey), 1/4 cup lime juice and a pinch of fresh thyme. blend. serve over ice and enjoy. we also added a splash of rum!

sleeping habits

this is where liam usually sleeps... not today though. only my arms will do. he is quite the mover, which is why we swaddle him, so he doesn't wake up from his hand hitting his face. we try to keep his hands tucked, but  he usually wins in the end. and it's really about the cutest thing.

new mom skill: typing one handed!

baked corn on the cob! who knew?

i have to share with you our dinner the other night! i must, because it revolutionized the way i make corn on the cob!

i, like my mother and her mother and probably her mother have always shucked the corn, then brushed it and then boiled it. it's a little labor intensive,but we do it because we love corn and it must be eaten every august when it's perfectly ripe.

well upon  some investigation into grilled corn and baked corn, i found a simple " recipe" ( not exactly a recipe when it only has 2 instructions) that says this:

baked corn:

heat oven to 350

put the whole cob( husk and all) straight onto the oven racks and bake for 20 minutes.

done!

once you've done this all you have to do is peel back the husk, and  the hair comes right off too! no tedious brushing and picking to make sure you got off enough hair that it won't stick in you teeth. it literally comes right off the cob. cut off the husk and the knob on the end and enjoy!

 we enjoyed ours with some compound butter! compound butter is butter mixed in with other ingredients to enhance the flavor of your dish. for corn on the cob i always make some kind of compound.

spicy lime and smoked sea salt compound butter:

mix 1/2 stick of really well softened butter ( you can always pop it back in the fridge if it gets too soft)

1/8 c. finely chopped chives

dash of chili powder

dash of cayenne pepper

1t. lime juice

1/2 t. smoked sea salt*

* the sea salt was found on a whim at a local home goods store, terrain. it really made the butter special! i hope i never run out of it!

no pictures i'm afraid. there is a babe to look after  now and dinner time is still a little hectic.

herb bouquet

nothing makes me happier than flowers in my garden and bouquets all over my house in the summer!

i didn't plant a ton of flowers this year so i'm sorta stuck with whatever was already here! enter herb garden! 

mint flowers, chive flowers, sage and lambs ears are quite a complimentary bunch if you ask me! so here's to mixing it up with flowers, herbs and foliage.

nectarine + blue cheese salad

this is the best salad ever! really it is. if you like fruit in your salad, that is. great for summer with it's seasonal fruit and vinaigrette.

nectarine + blue cheese salad

( adapted from rachel ray)

1 nectarine

1 apricot

1/4 c. walnuts

crumbled blue cheese

baby greens

vinaigrette:

3 T. extra virgin olive oil

1t. honey

2t. champagne vinegar ( i used orange muscat, found at trader joe's)

whisk dressing first.

add greens, fruit and nuts. toss. 

sprinkle with blue cheese!