Ahoy, Matey!

Our budding artist has discovered a series of fun books which have taught him how to draw a number of things.  If you have a child who enjoys drawing, be sure to introduce them to Ed Emberley's books.  This is one of Nathan's favorites:

Mother Duck

Next to Sarah's bench a mother duck sits on her nest of eggs.  She will sit for 28 days or so until her tiny chicks crack open their eggs and emerge into the big, wide world.  Sitting for 28 days seems a little easier than 40 weeks~lucky duck!  

Some say love grows with time, patience and a little pain.  I believe that is why the duration of a pregnancy is nine months.  As weeks, months and seasons pass our hearts grow more in love with the fragile, growing baby inside our body.  Each day we anticipate the birth of our child and that special, sacred moment when we embrace them for the first time.  The anticipation and wonder of it all increases each day.  I have just ten more weeks of enduring the discomforts of swelling veins, heartburn, water retention, weight gain, and fatigue.  Only ten more weeks to embrace the precious joys of pregnancy.  Let the countdown begin!          

Grilled Shrimp on Coconut Rice

This is one of Nathan's favorite dinner dishes.  He loves the shrimp and coconut rice combination.  Served with steamed veggies, you've got yourself a quick and easy meal!

Grilled Shrimp Scampi
1/4 cup olive oil
1/4 cup lemon juice
3 Tablespoons chopped fresh parsley
1 Tablespoon minced garlic
ground black pepper to taste
1-1/2 pounds medium shrimp, peeled and deveined

Directions:
1.  In a large bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper.  Add shrimp, and toss to coat.  Marinate in refrigerator for 30 minutes.
2.  Preheat grill for high heat.  Thread shrimp onto skewers, piercing once near the tail and once near the head.  Discard any remaining marinade.
3.  Lightly oil grill grate.  Grill for 3 minutes per side, or until opaque.

Coconut Rice
1-1/2 cups jasmine or basmati rice
1 (14oz.) can coconut milk (I use light coconut milk)
3/4 cup unsweetened dried shredded coconut
1 teaspoon salt

Directions:
1.  Prepare rice in your usual way (rice cooker or stove top), but substitute the coconut milk for an equal amount of water.  Then add 1/4 cup more water to make up for the fact that the coconut milk has some solid content.  (I usually add a little more than 1/4 cup).
2.  Meanwhile, carefully toast the dried coconut in a dry skillet over medium low heat.  Stir frequently to be sure that it all browns nicely and none of it burns.  This should take about 5 minutes.
3.  Reserve a bit of the toasted coconut for garnish.  Just before serving the rice, stir in the rest of the toasted coconut and salt.  Fluff and serve.

Happy Valentine's Day!

The children are enjoying a full day of Valentine fun.  Nathan and Maren left for school with their decorated boxes, so anxious to fill them with cards and candies.  Caroline and I will join them later this afternoon for their classroom parties.

Maren designed a heart-covered mailbox.

Nathan entered a class competition to win the prize for the "Sportiest" box.  He came up with the idea of creating a Lego Supernova Stadium. The Humans are in for a tough game with the undefeated Aliens!   

No Dog Left Behind

Caroline recognizes the importance of early literacy skills.  Her goal is for puppy Rascal to become a good reader.  Rascal seems to understand the concept of listening while Caroline "reads" and also enjoys looking at the illustrations on each page.    

Rascal shows love and appreciation for her tutor.

My Feathered Friends

The cardinals have returned to our backyard in their brillant reds, adding color to winter's backdrop.  They are a symbolic reminder that even when things appear bleak, there is always the presence of beauty, love and hope.  

Making Heart-Shaped Pizzas

Houston has shut down for the day due to an Arctic front which was forecasted to bring sleet and snow.  The children were very disappointed with the outcome of the storm:  no snow--just freezing temperatures and a few mini-icicles.  However, the kids' enthusiasm rebounded with the idea of homemade heart-shaped pizzas for lunch.  

The smallest cook in the house will provide step-by-step instructions for making the pizzas.  1.  Using your hands stretch and flatten refrigerated biscuit dough.  2.  Spread your favorite pizza sauce on top.

3.  Add the toppings of your choice.

A good pizza is always topped with a black olive or two.

4.  Take an occasional break to taste-test some of your favorite fresh toppings. 

5.  Add mozzerella cheese.

6.  The more cheese the better. 

7.  Make a few pizzas for Mom and Dad using all the toppings. 

8.  Place pizzas on ungreased cookie sheet and bake at 375 until golden brown.

Bon appetit!

Spread the Love

Using a heart punch and an assortment of Valentine scrapbook papers mixed with vintage creams and blacks, I have created a few easy and inexpensive holiday decorations for our home.  

For this wall hanging I purchased an antique white 11 X 14 frame with a double mat (a shawdow box can also be used).  I attached the paper hearts to the background using round double face foam stickers.  The idea came from this blog.  The elegant background paper gives it a more formal look.    

These smaller versions were made without using a double mat.   I found the frames in a box in the attic and decided to make good use of them.  The black frame makes the red hearts stand out nicely.  

Using a paper cutter, I cut 3 X 6 inch strips of paper, then folded each piece in half to create mini-valentine cards.  Maren made cards for her classmates at school.  She plans to write a message in black ink and attach a small York Peppermint candy on the inside of each card.  

Every February Brian's mother sends homemade Valentine cards to our family.  I have collected these cards over the years and display them for the holiday.  A lot of time and love goes into making these sweet cards, they are too cute to throw away!

 Another way to decorate is with a glass vase or apothecary jar.  Fill it with conversation hearts or fancy foil wrapped candies.  Ribbon always adds an extra touch.  

For those of us who enjoy edible creations, Hershey's chocolate is a great way to share your love with the sweethearts in your life.  

Double Chocolate Kisses Cookies

1/2 cup (1 stick) butter, softened

1 cup sugar

1 egg

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1/3 cup cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup milk

36-40 Hershey's Kisses or Hugs candies

1 can vanilla ready-to-spread frosting (I prefer using homemade)

Directions:

1.  Beat butter, sugar, egg, and vanilla in large bowl until well blended.  Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended.  Cover; refrigerate dough about 1 hour or until firm enough to handle.  Shape dough into 1-inch balls; place on ungreased cookie sheet.

2.  Heat oven to 375 degrees.  Remove wrappers from chocolate pieces.

3.  Bake 8-10 minutes or until set.  Cool 1 minute; remove from cookie sheet to wire rack.  Cool completely.  Spread frosting onto cookies, leaving about 1/2 inch or less around outer edge unfrosted; place chocolate piece in center of each cookie.  Makes about 3 dozen cookies.