Just Stuff

It's been busy around here, that's for sure. I have been working at Penzey's for a few weeks now, and I really like it (though my feet might have something else to say about it - and it would probably have to be edited). I have very successfully managed to NOT spend my whole paycheck at the store, but it certainly helps that I already had half their stock on my shelves in the first place ;) The only down-side is that I've been working every Saturday, and I have started feeling like Phil and I never see each other. The days I work, I don't get home until around 6:15-6:30, then it's dinner, baths, and bedtime. And, as we are all aware, if it's Phil's turn to put Ceana to bed, then I'll be lucky to see his (sleepy) face again before at least midnight. Thankfully, last Saturday was the last one I'll be working for a little bit.

The kids are doing well - Liam was out of school all last week and will go back tomorrow (today was a planning day). We had conferences last week, and according to his teachers, he's doing very well. Right where he's supposed to be, though he does need to work on making better choices about who he sits with and how much he talks in class (he *must* get that from Phil...). Ceana is really starting to speak well - she's even been putting complete sentences together every so often. I find her correcting herself sometimes as well, which is interesting to hear. We have been having some major issues with her about her eating - she's very finicky and changes her mind about what she "likes" on a daily basis. It got to the point where I sat at the table with her on Thanksgiving evening long enough to play through most of a game of War while waiting for her to eat - otherwise, she wakes up in the middle of the night hungry. She's driving me crazy.

Phil is doing well - he's got a cold, and his voice keeps cracking like he's in the middle of puberty, but I'm guessing he'll be feeling better soon. He's been responsible for the watching the kids every Saturday while I work, so I can guarantee that he's pretty happy about those work days being done for a while ;)  Oh, and here's a picture of the kids with Keegan and baby Wyatt. Chris and Jen came and stayed for a night, and Liam (and Ceana!) were enamored of Wyatt and had a blast playing with Keegan. So, enjoy the photo!

Roxie is, well, Roxie. We've been in touch with her foster mother, and have contacted a few trainers to see if we can fix this issue of hers. However, having spoken to her foster mother, it appears that her birth mother is still like her and has been deemed unadoptable. We've heard back from 1 of the 3 trainers I emailed, and so far we're looking at a little over $600 for: 1 initial training session, 2 follow-ups, and 1 behavioral session. We'll see how that goes...

The neighborhood is starting to look...annoyingly festive. It drives me crazy when people insist on starting Christmas stuff the day after Thanksgiving. We'll be the only hold-outs at this point...but we don't generally get our tree until 2 weeks before Christmas, especially with a cat and Ceana. Oh, well. We'll be the party-poopers ;)

This is incredible - I'll have to read the book now!

Golden Chicken with Tomatoes and Olives

We've had this recipe before, but it's been a LONG time since I've made it. Generally, Dear Husband does not like tomatoes. Or onions. Both of which are in this recipe. HOWEVER. They both get cooked quite a bit, and because of this, their flavor changes. So, it's OK to make ;)  I don't remember where I got this recipe - I cut it out of a magazine several years ago. I'm going to go out on a limb and guess that it was in Real Simple that I found this...but I could be wrong.

I'm going to write up the recipe and then give some observations based on last night's dinner. So - on to the recipe! Oh, and I forgot (again) to take a picture of the recipe, but it sure does look good when it's all done. The chicken is nice and golden, with a few flecks of pepper. The olives, tomatoes, onions and parsley are brilliant in color...it would be a terrific dish for company!

Golden Chicken with Tomatoes and Olives

1 c. long-grain rice
2 TB olive oil
1 lb. boneless, skinless chicken breasts, cut into thirds
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 large onion, thinly sliced
1 c. large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
3/4 c. dry white wine (such as Sauvignon Blanc - I used an inexpensive Fume Blanc on a recommendation from the wine lady at Haggen ;)
3/4 c. fresh flat-leaf parsley, chopped

Cook the rice according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, about 5 minutes. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4-6 minutes. Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.

Observations:

When I went to make dinner last night, I realized that the chicken had not fully thawed. I didn't want to put it in the microwave, because I invariably end up cooking bits rather than just thawing. So, I just followed the recipe (well, as much as I ever do), knowing that the chicken would eventually thaw and cook completely. It did, but in the process, much of the sauce was lost. It had simmered away while I was making sure the chicken was cooked through. So. I have decided that I'm going to change the recipe a bit...not enough the change the flavor, but just enough to make sure that there is plenty of delicious sauce - we like to serve the this OVER the rice, and add extra sauce.

Changes:

10 oz. jar pimiento-stuffed olives, quartered
3 cloves garlic, thinly sliced
2 TB capers, along with a teaspoon or so of their juice (added with the olives, garlic and tomatoes)
1 c. dry white wine
1/2 c. low-sodium chicken broth (to be added with the wine)
Extra salt and pepper to sprinkle on chicken towards the end

I'm guessing we won't be waiting as long to have this again - it was enjoyed by just about everyone (I'm sure you can guess who the lonely exception to this rule was). Liam really liked it, and he "would eat it again", except that he wished heartily for more sauce to put on the rice. Then again, I think we all did!

Enjoy!

Do you like Stuffed Bell Peppers?

Well, I have something just as delicious (I think it's even better!) and it's super easy and quick for a busy weeknight dinner. Well, we had it last night and it wasn't really busy, but still...it tasted good anyway ;)  I got the recipe from Racheal Ray's website, and then I played with it a little bit (because I'm absolutely incapable of making a recipe like it says...following directions - not my strong suit). But, that's generally how I roll anyway - I like to find good base recipes and then tweak them to fit our family better.

Stuffed Pepper Stoup

2 TB olive oil
1 1/2 lbs. ground sirloin
Salt and black pepper
1/2 tsp allspice (I used about 1 1/2 tsp - just adjust to your taste)
4 cloves garlic, chopped
1 large onion, cut into bite-size pieces
3 green bell peppers, seeded and cut into bite-size pieces
1 bay leaf
1 qt chicken stock
1/2 c. (or so) red wine
1 28-ounce can crushed tomatoes
1 c. orzo pasta
12 - 15 basil leaves, shredded or torn (if you buy the little plastic packages, one *will not* be enough!)
Grated parmesan

Heat a medium soup pot over medium-high heat with the olive oil. When oil is hot, add beef and season to taste with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes until veggies are tender. Stir in the chicken stock, wine and tomatoes, then bring to a boil. Add the pasta and cook to al dente, about 7 minutes. Turn off heat and fold in the basil. Serve with the parmesan to top it off!

Now, I'm sure it's been noted before how absolutely finicky my family can be about food. Liam LOVES this stuff, as does Phil. Ceana, well...she refused to eat it last night (nothing new there). But when both Phil and Liam ask for leftovers for lunch, then I know I'm on to a good thing. The addition of the wine is new this time - I wanted to brighten up the flavors a little bit. I also added a bit more salt, pepper and allspice than usual. There was definitely a difference, and it was for the better. It's a great meal for when the weather is cold and a thick, hearty "soup" really just feel like home. I think Phil uses the phrase "comfort food" every. single. time I make this.

Enjoy!

"Reality" is always a bit sketchy

Do you ever have those times, when you were pretty sure you were right, but suddenly you're not so sure anymore? Particularly as it relates to your kids? Like you KNOW that your spawn has slight dramatic tendencies, so when they complain of some weird, random pain you smirk and move on? Because it's not the first weird random pain and it certainly won't be the last - usually designed to get maximum attention. Then suddenly, spawn comes to you with some strange comment, you double-check the location of the weird random pain, and Wow. There's really something there. Then you start looking back and second-guessing yourself. But not, of course, enough to change next time...until spawn's teacher pulls you aside and mentions something else going on, when you had noticed it yourself and thought it was just a kid being a kid. So, in the back of your head, you start re-thinking all the times you gave spawn a hard time for something that may have truly been something else all together. You know? Surely I can't be the only one who does/has done this? Or am I, and this makes me the only "Most Terrible Mother of the Year Award" candidate? Hm. Never mind. Don't answer that. I think that I would much rather believe that everyone else does it too, so that I can continue to wander around in my self-induced fog of ignorance and bliss. In fact, let's just pretend that we never had this conversation, shall we? Ignorance and bliss just sounds too relaxing to let it go. And really - relaxing is a rare commodity around here, so I think it would be foolish to not hang on tight with a white-knuckled grip.

Thank you very much, and good night.

Portobella Mushroom Fajitas

Wow! I can't believe that this week could be the last week of the enviromom.com Meatless Supper Club!? It's been quite the learning experience, particularly for Dear Husband. He sounded so surprised tonight, when thinking about the previous weeks' recipes, that so many were "actually pretty good". ;)

For tonight's recipe, I used one that I got from the local Penzey's Spice store. It's also a recipe that was featured in a Penzey's One magazine.

Portobella Mushroom Fajitas

4 large portobella mushrooms, stems removed
1 pack flour or sun-tomatoe tortillas (about 12)
1 small white onion, minced
1 TB fajita seasoning
1 c. mixed bell peppers, sliced into strips
1 15oz. can corn, drained
1 15oz. can black beans, rinsed and drained
1 c. grated aged white cheddar cheese
1 c. cherry tomatoes, halved

1. Dice mushrooms into 1/2-inch cubes, cover and cook on medium heat, about 3 minutes. Add onion, fajita seasoning and bell peppers. Saute approximately 15-20 minutes, or until mushroom cubes are reduced in size and soft.
2. In a separate pan, warm corn and beans together. Warm tortillas. Assemble the fajitas and top with cheese and tomatoes as desired.

Serves: 4-6

Changes to the recipe:

1. I used flour tortillas, knowing the the red color and slightly different taste would throw off certain family members.
2. I used Chili 9000 spice from Penzey's rather than the fajita seasoning called for. I then added about 1 tsp. cumin, 1/2 tsp. dried cilantro and 1 TB Raspberry Enlightenment (also from Penzey's).
3. I didn't heat the corn and beans separately - I wasn't in the mood for an extra dish and figured that it could all heat together. Worked quite nicely, too!
4. I used Dubliner cheese for the aged white cheddar, and regular shredded cheddar for the kids.

The Verdict:

Dear Husband was, as usual, surprised by how much he liked it. He said he would gladly eat it again, and commented about how the mushrooms don't really taste like mushrooms (Let me just note for the record - the man DETESTS mushrooms. If it came to a choice between ultimate starvation and eating 'shroom - I'd be planning his funeral in a matter of days. He will eat Portobellas, but only grilled with garlic and butter.). Young Master really liked it and has said that he wants to take it to school for lunch tomorrow...he even described exactly how dad needs to pack his lunch for optimal deliciousness. The Little Princess, well, she ate raw peppers and cheese quesadilla for dinner. I'm despairing of finding a meal that Miss Picky will eat with the rest of us!

As for me - I quite liked it. The mushroom added a nice texture, and the aged cheddar was quite tasty with it. I wouldn't have any problem making this again, and the fact that it's fairly quick and easy certainly earns bonus points in my book!

It's been a blast participating in this, and I believe that both Dear Husband and Young Master have learned that meals can be good without meat, and that there can be a variety of dishes without depending only on pastas and salads ;) Of the dishes that we made, I think that my favorites were the Butternut Squash Ravioli with Apple Cider Reduction Sauce, and the Monterey Jack, Corn, and Roasted Red Pepper Risotto.

Anyway, thanks to the lovely ladies at Enviromom for allowing me to join in! It was certainly eye-opening, and has been a great experience. Now the challenge will be to keep it up!

Anyone up for a mess?

Well, Liam has a project he's doing for school - he has to create a model of a Pacific Northwest bird of prey. It does not have to be to scale, but it does need to be able to be show in front of the class. His chosen bird? The Red-Tailed Hawk.

So, after putting it off for as long as he could, Liam finally began to realize (with a little help from mom and dad) how much work he had to do before the project was done...and it's due this coming Friday. Then came the problem of exactly how he was going to do this. The rules were very specific - all the materials had to be recycled. He came up with the idea of cutting wings out of cardboard (with a little help from dad), which he proceeded to do. Then he decided that the body of the hawk is going to be made of an egg carton. So, slits were cut (with mom's help) into the carton, and the newly cut wings were inserted. After that - papier mache time! To help hold the wings and to make them look more a part of the actual body, Liam decided that this would be the "easiest" way. I cautioned him that it's not as easy as he thought, but...he wanted to try it. I made a mix (2 parts flour to 1 part water - mixed well with a whisk to remove lumps) while he cut up paper strips. We coated the table and floors with newspaper, then I showed him what to do and he went to town. Of course, Ceana wanted to get in on it too - to have a "projec" like brother - so we found a little empty box, gave her a bit of the mix with some paper strips, and let her go to town. Here are the two of them:

After much mess (and giggling, as you can plainly see), Liam decided that he was done. Ceana, who wanted to wash her hands immediately after starting, stuck with it and quit about the same time Brother did. After moving the "projecs" to the safety of the downstairs shower to dry, clean-up commenced. Here are the semi-finished pieces as they dry in the tub:

Liam's Red-Tailed Hawk:

 

Ceana's "Projec":

We'll keep you posted on the progress of the art!

In other news, I have a sneaking suspicion that Liam has oral thrush. He's been complaining the last couple of days about his tongue hurting, especially when he eats. This morning he came downstairs and said "See? I told you pieces of my tongue were coming off!". I took a look with the flashlight, and his tongue is coated in white, except where it looks like an earthquake ran through the center and created the Grand Canyon. Plus, he has at least one little sore behind his tongue....So, since the doctor's office is closed, I sent an email to the doctor and have been making him gargle with a warm mix of water, apple cider vinegar and salt. He also has to brush his teeth after every meal and absolutely no sugar...no juice, no Halloween candy, nada. He's not happy about that last part, in particular. So, we'll see what happens...

Hope you're all doing well!

Never Made Risotto Before!

So, last night's dinner was a little different - I made dinner for my in-laws, The Young Master and The Little Princess. I had a small bit, as did Dear Husband - and the verdict was (almost) unanimous...But, before I get into that - Here's this week's recipe (from Cooking Light Complete Cookbook):


Monterey Jack, Corn, and Roasted Red Pepper Risotto


1 3/4 c. water
2 (14-ounce) cans vegetable broth
2 tsp. olive oil
1 c. uncooked Arborio or other short-grain rice
1 tsp. ground cumin
1 tsp. ground coriander (optional)
4 garlic cloves, minced
1 c. thinly sliced green onions
3/4 c. (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
1/4 - 1/2 tsp. hot sauce
2 c. frozen whole-kernel corn
3/4 c. chopped bottled roasted red bell peppers


1. Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.


2. Heat olive oil in a large saucepan over medium-high heat. Add rice, cumin, and, if desired, coriander; add garlic, and saute 1 minute. Stir in 1/2 c. broth mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next portion (about 20 minutes total). Stir in green onions, cheese, hot sauce, corn, and roasted red bell peppers; cook 3 minutes or until thoroughly heated.


Yield: 4 Servings (1 c. each)


Changes to the recipe:


* I couldn't find the Monterey Jack cheese with jalapeno peppers, so I used a pre-shredded mix of Monterey Jack and Cheddar cheese.
* I did use the coriander - but all I had was whole, so I ground it up fresh in my spice grinder.
* I used close to the 1/2 tsp. hot sauce - about 5 or 6 good dashes into the bowl. I used Frank's hot sauce...
* My garlic cloves were HUGE. As always, I kind of figured that there is rarely such a thing as too much garlic.
* I ran out of veggie broth, and Dear Husband and I were getting ready to go out to dinner for a rare date), so I replaced the rest with chicken broth.


The Verdict:


It received rave reviews from everyone (except, of course, The Little Princess). Dear Husband said he would absolutely eat it again, mother-in-law said it was delicious, sister-in-law quite liked it...most importantly, Young Master really like it and even said it tasted kind of like tacos. I really, really liked the flavor, though I would probably add just a smidge more hot sauce if I couldn't find the jalapeno cheese next time. I would certainly like to make it again, though I had never made risotto before and had NO idea the amount of heat and stirring :)  But the flavor was delicious enough that it is well worth making it in the future.


Since Dear Husband and I went out to eat, I was *very* excited to see that there were left-overs from dinner...I know what I'm having for lunch today! Oh, and don't forget to check out www.enviromom.com on Friday for more delicious recipes from the other members of the Meatless Supper Club!

Remember our Heroes

So many people go about their daily lives, worrying about dinner and complaining about their jobs, not really thinking about the men and women who put their lives on the line every. single. day. Those of us who have served or who have family members serving tend to have those realities a little closer to home, and this week was no exception.


This will seem like a tangent, but please bear with me. I listen to 99.5 The Wolf here in Portland. They have been running a contest to see who can sing like Taylor Swift. Well, a week or two ago, a lady here in Portland sent in a video...it was of her two sons and three of his fellow Marines sitting in a military vehicle while serving in (I believe) Afghanistan. They were singing "like" Taylor Swift. It's a cute video, and it's neat to see these guys having a little fun. To see the video, click HERE.


But. I was driving to work today and listening to the Mike & Amy show on the Wolf, when they got an email with "an unusual request". It was the same mother, writing in to say that a 22-year-old Marine, a friend of all the guys in the video, was buried yesterday in Arlington National Cemetery. The song "Chicken Fried" by the Zac Brown Band (http://www.cmt.com/videos/zac-brown-band/289363/chicken-fried.jhtml?id=3096016) was played at his funeral - apparently, it was this young Marine's favorite song. So, the email requested that the song be played this morning on the radio, not only as a tribute to him but as a remembrance for his friends who are grieving.


Even closer to home, last Thursday evening a CG C-130 out of Sacramento went down during a search for a missing boater. They collided with a Marine helicopter heading out to San Clemente Island. No one knows why, or what happened, but the Coast Guard family lost 7 people last week, and the Marines lost 2 more. To the best of my knowledge, no bodies have been recovered. The memorial service for the fallen Guardians is tomorrow.


It's been a tragic week - one story has been reported more than the other, but both include the tragic loss of life for people who died in the service of our country. Both stories include grieving friends and family, trying to make sense out of something that, fundamentally, may never truly be able to be comprehended.


So - I beg of you all. While you're rushing around, complaining about traffic or the latest clown in front of you at the grocery store/bank/post office...Please. Stop. Take a moment. Take a deep breath. Think about your good health, your friends and family, the roof over your head - then try to remember that not everyone is as lucky as you are, and some people have new holes in their hearts that may or may not ever truly heal. Then put a smile on your face, the biggest one you can find. See how fast that smile brightens someone else's day - including yours.

And while you're at it - say a prayer for all of our men and women, past and present, who have been willing to put their lives on the line. They, and their families, sacrifice so much...and if you ever get the chance - say thank you. It truly means a lot.

Some recipes are better than others....

So, here it is again - another week of the Enviromom Meatless Supper Club!

Tonight was the night for an Irish meal - don't ask me why...'cause Dear Husband is Irish? Because I just like all things Irish? Anyway, the recipe (and the bread that I made to go with it) came from the McGuire's Irish Pub cookbook. A cookbook, by the way, that I have used to make several incredible dishes. Tonight's recipe was Mean Gene's Mulligatawny, a fairly traditional "sweet and pungent soup". To go along with it, I made Irish Buttermilk Bread (I happened to have some buttermilk left over from another recipe). While the bread was a smash hit on all fronts, the soup...well...was not. But before I get into the verdict of the recipe, let me lay it out for you!

Mean Gene's Mulligatawny

1/4 c. vegetable oil

1 c. chopped onions

1 c. chopped carrots

2 cups chopped cooking apples (I used Granny Smith - those or Rome Beauty are recommended)

1/4 c. all-purpose flour

2 TB curry powder

5 c. beef stock (I used Better Than Bouillon mushroom base)

1/2 c. raisins

2 TB chutney

1/2 tsp. granulated sugar

1/2 tsp. freshly squeezed lemon juice

1 apple, any type, grated (do this at the end so it won't turn brown)

1. In a medium soup pot, heat the oil and saute the onions, carrots, and chopped apples over medium heat for 1 minute.

2. Combine the flour with the curry powder and stir the mixture into the pot, thoroughly coating the onions, carrots, and apples. Cook, stirring and shaking the pot, until the flour is golden, about 2 minutes. Remove from the heat.

3. Slowly add the stock, a little at a time, stirring constantly. Return the pot to medium heat and bring to a boil, stirring often. Reduce the heat to low and cook, stirring occasionally, until the soup is thickened and rich in color, 15 to 20 minutes.

4. Stir in the raisins, chutney, sugar, and lemon juice and simmer over low heat, stirring occasionally, until all of the flavors have thoroughly blended, about 1 hour.

5. Strain the soup, return the liquid to the pot, and heat thoroughly. Meanwhile, grate the remaining apple. Ladle the soup into bowls and top with the grated apple.

Serves 4-6 for a first course.

Changes to the recipe:

1. I didn't have as much curry powder as the recipe called for - only about 1 1/2 TB. So, I used that, and then substituted Tandoori seasoning for the rest. I also added about 1/4 tsp. more.

2. The chutney I used was Apple Curry flavor, by the same company that makes the Major Grey's chutney (usually the easiest to find). I went with this one for a simple reason - it was the only one that *didn't* have High Fructose Corn Syrup in it. I'm not sure how much of a difference using the cranberry or the Major Grey's would have made?

The Verdict:

I quite liked the soup - it had a slightly different flavor, while not being too...dessert-like. However. Having said that. I am the only one who liked it. Dear Husband said "it wasn't bad" - he said he's not sure how to explain it. More fruity than he thought it was going to be, but it wasn't bad. The Young Mister said it was "too sweet" and didn't finish. Little Princess (!) took one bite and refused to eat any more. Typical.

However - the bread was enjoyed by everyone. Well, everyone except Little Princess, who promptly dropped hers on the floor. Dear Husband had two pieces, and The Young Mister ate all of his before eating much of his soup. The bread was labeled a hit, and has been nominated for The Keeper binder where I store the best recipes. Here's the recipe for the bread:

Irish Buttermilk Bread

2 c. bread flour

1 tsp. granulated sugar

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1/4 tsp. salt

1 TB unsalted butter, room temperature

3/4 c. buttermilk

1. Preheat the oven to 375.

2. In a bowl, sift together the flour, sugar, baking soda, cream of tartar, and salt. Cut in the butter with a fork until the mixture resembles cornmeal. Slowly add the buttermilk, a little at a time, blending well until you have a sticky dough.

3. Turn the dough out onto a lightly floured work surface and pat into a round loaf about 8" in diameter. Place the loaf on a baking sheet and use the edge of a knife to mark an X in its center.

4. Bake until golden brown, 25-30 minutes. Serve warm with butter.

Makes 1 small loaf (we ate about 1/2 - 2/3 during dinner)

So - guess I know what I'll be eating for lunch tomorrow...can you say "Leftovers"?! But - my new rule is that if you won't eat the leftover soup, then you don't get any of the leftover bread either! Seems fair - and leaves more for me...;)

Happy Halloween!

Hope you all had a fun Halloween! We certainly did here, though it was long as well. I ran some errands while the kids carved their pumpkins - then I got home and we had dinner, while the trick-or-treating began. We must have had *at least* 200 - 250 kids at our door through the night...and that doesn't count those that may have passed by while WE were out trick-or-treating! Apprarently, this is the neighborhood that all the other parents bring their children to. Seriously - it got to the point where we were just tired of answering the door.

The kids had a great time though - Liam was some sort of Clone Trooper from Star Wars, and Ceana was a little witch. She was the belle of the ball - we got more comments about her and her costume...If there had been a contest, I seriously think she would have come home with the grand prize. She was funny, too - "trick-or-treat" was a fun thing to say, regardless of whether or not she was at someone's door. And when she and Liam were leaving a house, she would holler out "Happppy Halloweeeen". We did a few blocks before calling it quits - came home, rested a bit and handed out a TON of candy, then headed next door for a "Bones and Brew" party. We didn't stay too long, but it was fun. The kids were absolutely exhausted by the night's end (as were we).

So - here are a few photos, along with one up-top showing Phil and Ceana sleeping. It was his turn to put her to bed the night before Halloween, and I think that he actually fell asleep first - when I went upstairs to check things out before going to bed, the light was still on, she was sleeping on her bottle, and the music hadn't been turned on yet. ;) Forgive the color - I didn't want to use the flash and wake either Phil or Ceana up.