Wednesday, July 28, 2010

skillful parenting

This is a 5 minute video of a common interaction with a 2 year old. I mainly posted this for grandparents to watch. And to show parents out there how to effectively parent a 2 year old. with bridery. cause thats how i roll.

Saturday, July 17, 2010

July. 21st. 2010.

Lockett,
My sweet Rocky. Today is your birthday. You share it with your dad. He and I couldn’t have imagined how much laughter, enjoyment, love, and happiness you would bring to our family. You are a treasure that I cannot even describe. You are a gift from God and I love each minute I have with you. For your birthday we are celebrating with friends and family in our backyard. Two things you love to do are play in the “waaaweee. (water)” and feed the “wucks”. So for your birthday, we splash, we play in the waaaweee and we feed the wucks. We hope you enjoy your birthday and we are so happy you belong with us.
These are some of our favorite moments over the past year with you:


And to the love of my life,
Happy birthday Rayford. You have been everything I ever dreamed I wanted. You are a great dad, an incredible husband, and a gorgeous man. Happy birthday. We love you! And we celebrate with waaawee, wucks, and choochoo quains.  you are a great dad to share your day. And I promise, someday, you’ll get a birthday cake that DOESN’T have a cartoon character on it.

All my love,
~t

Friday, July 16, 2010

Homemade Vanilla Bean Icecream

There is no summer in the South without homemade ice cream. Come by it however you can. At your mom’s, your in-laws, your friend’s, however. If you cant get someone else to invite you over for homemade ice cream… make it yourself. But whatever you do, don’t let this summer get by without some.

Here’s my new favoritest homemade ice cream recipe:

Madagascar Bourbon Vanilla Bean Ice Cream

Ingredients
• 1 whole Vanilla Bean, Split And Scraped (I used these)
• 3 cups Half-and-half
• 2 cups Sugar
• 8 whole Large Egg Yolks
• 3 cups Heavy Cream
Preparation Instructions
Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” (use a sharp knife to cut down the middle of the bean lengthwise- then scrape out the inside- that’s the “caviar”) to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated.

(thats not gunk on my spoon- its vanilla bean.... )
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.

Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours.
Serve with something chocolate. Enjoy!

Thursday, July 15, 2010

lazy summer days....

so lazy no writing, just pictures...