27 January 2012
Last month we managed to soak up some vitamin D in Baja, Mexico with Jill, Mark, and Sadie (the sister-cousin). We had a great time of it -- relaxing by the pool, playing on the beach, wandering around town, grocery shopping, going on a whale watch, cooking together, talking, reading, laughing, eating . . . you get the picture.
The place we stayed is a lovely resort in the corridor between San Jose del Cabo and Cabo San Lucas -- a place where we had adjoining rooms with a kitchen/living room suite facing the ocean. Each morning we woke to a lovely pink sky, the sound of crashing waves, and little woodpeckers drumming on the palm trees outside our room. Occasionally there was a pelican floating in the pool.
We were there the week before Christmas, which meant the lights and decorations were lovely. The resort even hosted a Posadas -- a traditional religious Mexican Christmas celebration that reinacts the journey of Joseph and Mary on their way to Bethlehem and their search for lodging. The Posadas included traditional Mexican Christmas foods like churros, spiced coffee, and tamales of several varieties. The evening was capped off with fire works and pinatas for the children. I thought it was a really special way to enjoy our last night in Mexico.
Although my tan is now fading, and I am back to taking 2000 IUs of vitamin D a day in order to function properly in this dreary place, I haven't forgotten even a little how much fun we had together.
25 January 2012
At 12:46 a.m. on MLK day Wyatt got it. Three days later: me. Then Herman. Then Becky . . . Arlo . . . Darcy . . . Ryan . . . and possibly Darren. Basically, we contaminated everyone we love within a half-mile radius. It has been like a cruise ship "plague" around here (albeit minus the ship and activity director). We are very sorry, everyone.
Although recovered from this latest round of illness, Wyatt seems determined to pack as much physical discomfort into the month of January as possible and, accordingly, has set about growing himself four molars. This is cranky work. His gums are swollen and red and he has had a fever, off and on, for the past five days. Aside from nursing, he won't eat anything but grapes, yogurt, and the occasional "o." He has actually lost about a pound. Poor little guy.
He's managed to get three teeth through the gum so far this month, one left to go. If the rate we're going through baby ibuprofen is any indicator, it should be here within hours.
He's quite miserable when his mouth hurts so much. I suppose it could only be made worse by poking him with needles . . . Oh wait, we did that on Monday -- four immunizations in his cute little thighs at the 12-month check up. Now I'm told he may get an "impressive" rash about a week out from the measles or chicken pox vaccines that he received.
All I can say is we've got six more days in January -- bring it on.
|Neither colds nor stomach flu nor teething keeps Wyatt from doing his favorite thing -- unloading the dishwasher (and sometimes trying to load himself into it).|
17 January 2012
16 January 2012
Yesterday we started the day with little spherical pancakes filled with tasty things. Of the fillings, I think my favorite is Nutella. Wyatt liked the blackberry jam filling, with lemon curd coming in a close second. Byron mostly sticks to the ones filled with homemade strawberry jam.
Ever since our friends Bonnie and Joe gave us an ebelskiver pan for Christmas a few years back, we've been making these Danish breakfast treats, especially on winter weekends. Turns out, they are the perfect size for a one year old to feed himself. And our one year old ate three of them -- no parts of which were thrown to the floor (and that's saying something these days).
An hour later, he ate another one.
Today, he ate leftover ebelskivers. Three more down the hatch. Turns out they are every bit as tasty as fresh ones.
These golf ball sized treats are easy to make, and if you're up for a break from waffles and pancakes, give them a try if you can find a pan. Although I'm not usually one who likes making things like this from a mix, we use a Stonewall Kitchen mix that turns out great (I know it's available at Sur La Table). We've made them from scratch, but haven't found a recipe that turns out as tasty as the mix. We'll keep doing research on that . . .
In the meantime, here's some photo inspiration from our kitchen, including a short, instructional video on how to eat an ebelskiver.
Click on the picture below for a short, instructional video on how to eat an ebelskiver.
|We know, this photo doesn't look like a video clip, but just click on it.|