10 months

Double digits! 

And just two months shy of a year....crazy!

Evie started crawling at the beginning of February and has been on the move, getting into whatever she can get her little hands on ever since. She's a petite 18lbs (35%) but her spunk and determination makes up for her small size. She screams around in her walker, chasing Red around the kitchen and zooming over ever time I open the fridge or pantry. She has discovered how to open the kitchen drawers - which has also resulted in a few pinched fingers. 

Connor couldn't be more thrilled little e is moving, playing and turning into his favorite playmate. He's still a little on the rough side, but overall is gentle with her and likes to be bossy about what toys she can and can not play with.

Still no teeth (!!) - but I can feel them under her gums and am surprised they haven't broken through yet. I feel like she has been teething forever, so I'm curious to see when her teeth will finally appear.

Connor usually wakes up before Eve so he comes with me to get her in the morning. Almost every day he climbs onto the side of her crib, peeks in and says "I love you evie!" and she smiles back at him. It's the sweetest thing in the world....these two have a very special connection, for sure. 


Love you little e!!


sunday with eve

It's rare these days for mornings to start off slowly. Usually it's a mad dash to get up, eat breakfast, get to school, etc. So, while the Starbucks team was out on their Sunday morning adventure, little e and I took advantage of a rainy morning and snuggled in bed.

Pure bliss :)



recipie: ina's panzanella

photo courtesy of Bon Appetite

I made this a few weeks ago and oh, my goodness it was good! 

I'm headed to the grocery store today and am planning to pick up the ingredients so I can make it again this week. I made it with roasted chicken, but it would also be fabulous for a light lunch, picnic, or as a side for dinner. The longer you let it sit, the better. The bread soaks up all the olive oil and mustard goodness and it's gets yummier and yummier.

Ina's Panzanella


3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 
1/2-inch thick1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. 
Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.


playing together

He's beyond thrilled she can play with him now. Even if it's only for a few minutes and even if she doesn't like trains yet.


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