It's the Simple Things

When I volunteered for the Montana Conservation Corps, my friends and I used to keep lists of Simple Pleasures. I think I will start one up again.
My screaming 2 year old, bc he has the ability to know what he wants.
Zucchini Bread, hot and steamy from the oven.
The round, softness of Noah's arms and legs.
Andy's glossy gold hair.
Looking out the window to see my horses grazing in green grass as tall as their shoulders.
Hearing a cry of an eagle.
Seeing the trees light up from the sunset, enjoying it betweens Andy's screams (doesn't want to put on jammies)

The Zucchini Bread is perfect! Here is the recipe for Lemon Curd:

Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (don't use bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
8 tablespoons (one stick) unsalted butter, at room temperature and cut into small pieces


In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
Adapted from Easy Entertaining with Marlene Sorosky
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

I took the first photos of Noah smiling today. But I can't seem to upload them, something is wrong w the connection.

Andy got a new robe today! Actually, it is used. It looks brand-new and was a steal for $7! It has dump trucks and loaders and excavators all over it. All of his favorite things!

I am getting into Digital Scrapbooking. I have nothing to show for it yet. But that is only because I need Rob to help me transfer all of my files to the laptop. It is too difficult to get anything done up here, away from the boys. They napped together again today-YEA! That makes three days in a row. I made Lemon Curd. I can't believe I don't make that more often-it is YUMMY!

For tomorrow, I will make Zucchini Bread with a 12 pound Zuke I bought at the Farmer's Market. It should be delicious!

Zucchini Bread

INGREDIENTS
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.

And some pics:

This is our beautiful Tennessee Walker. His name is Rocky-black one- and he is 6 years old! Isn't he gorgeous?!

This is Reid. He is also a TW and he is 12. These are 2 of the greatest horses I have ever known!

Today's thoughts

Today was the first day since Noah was that born that the boys had afternoon naps together! YEA! I took advantage of it by taking a nap, also...I plan to use this time to get back to painting and practicing yoga...but not until I catch up on some sleep! Noah is a great sleeper, usually, but lately he doesn't sleep for very long stretches. Before we went to the family reunions, he slept through the night 7 times or so...Looking forward to that again!

I LOVE this photo:

Andy was swimming in the baby pool in AZ. He also held his breath under water for the first time. It is a good thing, too. The very next morning he flipped himself over in the floaty and was kicking his little legs-head stuck underwater!!! I tipped him back up and he just sputtered a little and no tears. Thank God I was right there, it really put the fear of pools in me.

Andy played on the computer today. Here is what he did:

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nm /I Lli


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Andy’s First Typing 7/27/07
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We had Beth and Eli over today to play. What fun the two little ones had! We noticed that today was the first day that Andy was possessive of his toys. The weather was cool today, so we played on the haybales (under a heavy dose of bug spray). Then we had a DELICIOUS grilled salmon salad-courtesy of Beth. Thank you! Here is a pic of the 2 Buds, taken on a hike near Red Lodge:

Something I have been meaning to do...

I have been considering starting a Blog, since Andy was born. I am doing this as a journal and to share pics and thoughts w family and friends. Today is a great day! We have had 100 degree + weather for a week and we woke up to rain!!! It was so humid and misty. Really brought back memories of Japan.

Here are my students from Uenohara High School. Can you believe that was already 5 years ago?!

Noah is taking a 3 hour nap-YEA! He hasn't been sleeping well lately, he was so fussy and sleepless-I thought he must be sick. I took him in to the doctor yesterday and he is perfectly healthy! We just haven't been able to establish the napping schedule we would like with all of the recent traveling. We have been to AZ and NE in the last 3 weeks!!!

As you can see Andy LOVES Noah! He soothes him when he is fussy and then says, "I changed Noah's mind! He is happy!"

Andy and I are going to make caramel corn today. Should be fun-he loves to be in the kitchen with me.