Bananas

I don't know about you, but I can't bring myself to throw away old bananas.
I have to make banana bread with them.
It's like I don't have a choice.
I posted this recipe awhile ago, but today I am going to use this one.
Sometimes plain old banana bread just sounds so good.

These Are the Days, or My Ode to Motherhood

Lately I've been soaking up my children-- trying to memorize the way their faces look when they tell me about their day, or the way their voices sound when they are making their baby sister giggle. I want to bottle up these days and save them for when my children are grown. Time is going by too quickly. I am trying to savor it, but I already wonder where it has gone. I have never been so content to do nothing. I sit on the couch, holding a sleeping Stella, or reading to Mabel and Oliver, or watching them play the morning away.

I am happy.

Mostly, I am grateful. I am grateful for my wonderful mother who has taught me that babies don't keep and children grow too quickly, so I need to enjoy them now. I am grateful for my wonderful life. I have a husband who loves me and works hard for our family. I have three healthy and intelligent children. I know who I am and I know where I am going.

There's a lot of joy at our house these days.

Nothing is happening here.

Except that Stella is getting chubbier.
(Hopefully she's the only one.)

Have you met my bike?

Isn't she pretty?
It's been perfect bike riding weather around here.
The kids love it.

My old bike can finally rest in peace.

I love Paul Frank.

Are our lightswitches uncommonly high?

Or is our 3 year old uncommonly short?

It's so frustrating!

Recipe of the Week

Strawberry Shortcake

3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream


1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

2. Preheat oven to 425 degrees F. Grease and flour one 8 inch round cake pan.

3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

This is probably the best shortcake I've ever had. It is light, soft, crumbly, and sweet. I reduced the baking powder to 2 teaspoons, used butter instead of shortening, and increased the sugar to 1/4 cup. It was delicious!

I love strawberry season!

recipe from allrecipes.com

I'm trying really hard not to think about it.

Last night, as I lay sleeping, something was crawling on my face and bit me 6 times.
(That is like my worst, grossest nightmare.)
Why did the bite on my eyelid have to be the one to swell?
ugh.

Also, I cut my bangs.