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happy-first-birthday

Sean Bradley Hettervik. You are now a one year old. I can hardly type this in disbelief. The year has gone by too fast. Double the kids means double the speed that first year goes by. Breaks my heart and makes me proud all at the same time. My son, you have the ability to look into someones eyes and give the impression that you can see right through them. You are very inquisitive and curious who marches to the beat of your own drum. You love your older sister who toughens you up daily. You are very easy going and don’t complain much, but at the same time have no problem vocalizing your opinion. Currently you prefer mama over anyone else which pleases me more than it probably should. You don’t give out your special smiles to just anyone. We have to earn those sweet smiles, and when we do it lightens up a room and makes all the ladies swoon. I love you my dear little man and look forward to a lifetime of love and fun!

24The LORD bless you and keep you; 25the LORD make his face to shine upon you and be gracious to you; 26the LORD lift up his countenance upon you and give you peace. – Numbers 6:24-26

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We hosted Sean’s party at RINCONADA WADING POOL in Palo Alto. The weather was perfect for a summer pool party. Set up was a little crazy, but once everything was on the table and my photos were snapped, the party became a good start to our summer. I went with a beach ball color pallet and kind of merged a beach and pool party theme together. Smash cake was a tin can cake with graham cracker for sand (trying to make it look like a sand bucket sand castle). I made my cupcake umbrellas, I water colored white paper bags for the sack lunches I packed for the kids (which the parents loved), and wrapped up subs for the adults. I did pencil erasure dot art on wax paper pastry bags for the goody bags which consisted of a mini beach ball, sailor hat, sunscreen stick, and other age appropriate fillers for the kids. I was able to some how go under budget by doing a lot of diy and using items from past parties. I am VERY pleased at the outcome and I hope to share more details on my blog on some of my diy projects.

Click HERE for Samantha’s first birthday party and HERE for her 2nd.
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2nd-day-of-summerI saw tons of photos online of people celebrating the first day of summer the other day. As much as summer isn’t my top favorite season (it’s #3 on my list) celebrating when summer begins IS pretty fun. BBQ-ing, getting ready for the 4th, water play… I particularly love BBQ-ing. Brad and I are a team effort and it’s fun when we cook together. I prep and set everything up and then I pass it off to Brad to BBQ. Samantha loves hanging out with Brad outside too when he’s grillin’. I love that the kids love eating BBQ too. Meals that we can all enjoy eating together definitely puts a smile on my face. At this point in our lives the kids usually eat before Brad comes home from work during the week. They still get to have a lot of quality time with Brad when he gets home which I”m thankful for, but sitting down as a family on the weekends to eat dinner has become a special treat. I love setting the table and enjoying the fruit of our works together. We are making memories… and it’s wonderful.

Happy Summer everyone!

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Spring has definitely sprung. Not only in our backyard (sorry for all my orange tree spam on instagram), but also in the supermarkets. Especially for asparagus! The artichokes were kind of disappointing, but it’s still early in the season.

Sean has definitely been walking (uh, actually rolling) to the beat of his own drum. No bottle, no sitting, no baby food, no to EVERYTHING except the boob. It’s been this way up until 2 weeks ago. Then all of a sudden he started acting his age. Sitting, playing, feeding himself, etc. He went from cringing anytime I gave him banana (what???) to eating a full bowl of spring green risotto. I food processed cooked peas, zucchini, and asparagus. Then roughly processed arborio rice that was steamed in veggie stock. I combined everything and topped a little bit of vegan butter on top…muah! He was flapping like a goose asking for more!

You can buy the cookbook HERE

Also, I’m participating in a Facebook Link Party. You should definitely stop on over too!

Well, it really was donuts with just dadda and Samantha. This momma is still waiting for June to roll around so that I can ween Sean and have lovely things like butter and milk in my diet again. This means no krispy kreme, but you know what… seeing these two have their own donut party fills that empty pastry void in my life.

Last week the sweet Meg from Henning Love let me do a recipe swap with her. I print my blog out so for the sake of documenting this recipe, I’m posting it here too. If you missed it last week you should take a look =)

Lets begin…

Pie Crust
Makes about 12 Mini Pies
(I would double the recipe of the crust or split in half the recipe of the filling. Otherwise you’ll have a lot of filling left over.)

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
3/4 cup of shortening
Ice water
Filling, recipe below

Directions:

Preheat oven to 375 degrees F.
In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender until it’s the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into two balls. One ball for the tops and one ball for the bottoms. Roll 1 ball out (see rolling out tip below) and cut out circles with a cookie cutter that is roughly 2-2.5 inches across. Do the same with the 2nd ball. Transfer the bottoms to a non-stick or Silpat lined cookie sheet, careful not to stretch the dough.

Tip: Instead of over flouring the dough while rolling it out, like seen above, sandwich the lightly floured dough between two pieces of wax paper. Then roll out dough to desired thickness. I make mine a bit on the thinner side since it’s the size of a cookie and you don’t want too much dough. 


Pie Filling
(Remember to either double the pie crust or split in half the pie filling ingredients to have matching portions. The recipe I used is for a pie and me tweaking it to make mini pies has messed with the portions a bit. I usually double the crust, make 12 mini pies, and make a whole regular sized pie in addition)

Ingredients:

1/2 cup to 1 cup all-purpose flour
6-7 cups (about 5 apples) cut into thin sliced cubes. (I used Granny Smith. Remember the more “freckles” on the apple, the sweeter it is)
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
1 egg white

In a medium bowl or stand mixer, combine the apples with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated. 


Add roughly 1 table spoon of apple filling per pie bottom. Wet the edges with water or egg white to act as a glue to seal the top portion of the pies. Add pie tops. Poke holes or slits to allow steam to escape when baking. Brush the assembled pies with egg white. If desired sprinkle some cinnamon sugar on the tops of each pie. 

Bake for 20-25 minutes depending on your oven.

Original recipe that I tweaked for this version.

Oatmeal can be bland, sweet, or colorful depending on what you do with it. Sometimes we wake up and enjoy a more bland day where we just laze about in our pjs, read books, and snack on popcorn. Other days we get all dressed up, visit parks, pumpkin patches, or the “kiddie theater” where it’s supposedly kid friendly, but in reality it’s just like a regular theater. Yes, we visited this theater and lets just say poor Samantha wasn’t ready for it. I hate seeing my poor baby cry and shake like a leaf with fear. Thankfully nothing a Barnes & Noble trip can’t remedy, but still, that was a “colorful oatmeal day”.

*1/3 cup oats, vanilla almond milk as desired, 1 tablespoon brown sugar, 5 strawberries. Yum!