Wren says hello.

Or goodbye depending on how you look at it...

She is pretty darn pleased with herself and this new found form of communication.

Because tonight I'm trying to remember what it felt like to be 15

When an all nighter was exciting and full of laughs, instead of terrifying and full of tears from a teething baby. 

Fashion shows and My Best Friends Wedding in the Zyla basement, anyone? 

Missy? Chris? 

A weekend together for a redo sounds lovely, no? 

A little later.

I went back to sleep.

And now I am grumpy.


But Rob did let me sleep longer than the kids.
And cleaned the kitchen.


He's so great.

Early

It is early. 

I should go back to sleep, but I can't stop thinking about how nice it would be to just get up, clean my kitchen (why do I always go to bed with it looking like that?), and enjoy some peace before the house begins to stir. 

Last Night

After the last few days with a sick, teething baby I needed a night out with the husband.

Our backyard did the trick just fine.

Rhubarb Pt 2

Rhubarb Nut Bread

Ingredients
1 1/2 C sweetener - I used a combination of honey, maple syrup, and agave syrup
1 very ripe avocado, mashed
1 tsp. vanilla extract
1 egg, beaten
1 cup milk 
1 tbsp. lemon juice
2 1/2 cups whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup nuts, any type - I used walnuts
1 1/2 cups rhubarb, chopped


Directions
Mix the milk together with the lemon juice. Allow to sit for at least 5 minutes. Don't worry about the curdling, that's the point. 

In a bowl, mix whatever sweetener you chose, avocado, vanilla, and the egg, until well combined.
In another bowl, combine the flour, salt, and baking soda.
Add the milk mixture to the avocado mixture alternately with the flour mixture, beating well after each addition.
Fold in the rhubarb and the nuts.
Turn into 2, greased, medium size loaf pans (approx. 9" x 5" x 3").
Bake at 350° F for about 45 minutes.

Cool on rack completely before slicing.

No sugar! No oil! No white flour! 

A new favorite. 

rhubarb

I've always disliked rhubarb.
But there's something about the harvest being your own that softened my position on the vegetable.

Loafs and cakes and juice and sauce and pie and on and on it goes. So many things to make and already another harvest starting to grow. 

A tie.

Made from this pattern (though there were quite afew modifications); a tie. 
A yellow tie. 
Because all true men need a yellow tie. 


Right Stephen?

A new hat.

Yesterday was sunny, borderline hot even. 
Never has the baby's bald little head seemed so exposed. 

So during naptime a new little sunhat was made.

How handy that all the little girl dress patterns I've swiped from my mom's stash have some sort of bonnet or bucket hat included.

In keeping with the husbands legacy of large headed children I cut out the largest baby size possible (it's worth noting that even the largest size would never have fit on the older two past their 3 month birthday - yep, these large pattern pieces were cut to fit on my smallest baby yet, hooray for me; the birthing mother!)

I'm so happy I made the call to finally cut into my prized (thrifted! $2.00!) turquoise linen. Look at those eyes!

That's one way to eat a watermelon.