9.30.2013
Hanging out with my favorite 4-yr-old
I love them mornings that it's just Gav and I. We go to the library once a week, and he helps pick out books and does all the self-checking out. He's so calm and easy-going. We run errands, read stories, have playdates, and sometimes do some cooking. He's very easy to be with. I just love that little guy.
9.29.2013
Gavin turns 4
My baby is four. I just cannot believe it! In some ways, it seems like an eye blink ago that he was born in our home and made us into a family of five....but so much has happened since then, that it also seems like a lifetime ago. What an amazing joyous blessing he has been to us.
Gavman celebrated his birthday with some of his buddies at Backyard Adventures.
Instead of gifts, we asked friends to bring one wrapped book for the 3-4 age set. Each kid got to choose a book to open and take home. It was so much nicer and less stress than the dreaded (for me) gift opening that typically happens at kids' parties.
On his actual birthday, we went up to my parents' house and gave him our gifts, had birthday donuts, and then went bowling and fishing at the Bass Pro Shop.
Recently, Gavin has decided he would like to be a Chef when he grows up (my heart sings at the thought). So we got him a special Chef's hat and apron for helping cook in the kitchen, which he loves to do.
Gavin caught a fish in their pond!
Ending the gorgeous early fall day with a little park play rounded out his fun birthday weekend.
Gavman celebrated his birthday with some of his buddies at Backyard Adventures.
Instead of gifts, we asked friends to bring one wrapped book for the 3-4 age set. Each kid got to choose a book to open and take home. It was so much nicer and less stress than the dreaded (for me) gift opening that typically happens at kids' parties.
On his actual birthday, we went up to my parents' house and gave him our gifts, had birthday donuts, and then went bowling and fishing at the Bass Pro Shop.
Recently, Gavin has decided he would like to be a Chef when he grows up (my heart sings at the thought). So we got him a special Chef's hat and apron for helping cook in the kitchen, which he loves to do.
Gavin caught a fish in their pond!
Ending the gorgeous early fall day with a little park play rounded out his fun birthday weekend.
9.25.2013
Happy 76th Birthday, Great Grandma Jo!
We celebrated Mike's grandmother's birthday this past Sunday with a potluck at the new park by our house. Lots of cousins were there, to fill the park and Grandma's heart with laughter.
Omaha Zoo
Last weekend we took a trip to the Omaha area, to see Uncle Adam and Jenna's new apartment, and visit the zoo. As always, a fun time was had by all swimming in the hotel pool and hanging out with their goofiest uncle :)
9.11.2013
Chugging along
We are chugging along here at our house. Gavin counted down, and then started, preschool.
Jack lost a couple more teeth.
And with the dramatically hot weather (for September!), we've instituted a lot more movie nights.
Mike continues to feel exhausted, overworked, and disillusioned with his job. That could be so much better right now. Here's hoping for change.
The theme of my life, currently, is running and food. Reverse that. FOOD and running. Last Sunday I ran 10 miles; my longest run yet. That leads me to believe that doing 13.1 at the end of October is a realistic goal (even if I have become a tad more lax about my training "schedule,"....or as I like to refer to it, my training "suggestion.")
The garden is alive and thriving! What a great year. While I still don't think I have what it takes to keep indoor plants alive, I've stopped referring to myself as The Black Thumb because I have had some tremendous luck with the raised beds this year. It is so rewarding to be able to go out in the mornings and pick these to go with breakfast:
Day neutral/everbearing strawberries have been the perfect fit for us. While we never have a giant yield, and the accompanying need to freeze or can jam at rapid speeds, we continue to have fruit for months in a row, usually a container like this every other day. It's been such a pleasant constant in our lives.
The vegetable bed has been cause for my life to revolve around canning. It's fair to say I have DRAMATICALLY upped the canning efforts this year, after meagerly learning some basics last year. So far I've done tomatoes in a million forms (pizza sauce, pasta sauce, two types of salsa, unseasoned tomato sauce, halved tomatoes...), pickles, peaches, several types of berry jams, and thanks to purchases made from local farms through the Iowa Food Cooperative, a bushel of apples became two pies and 15 jars of applesauce. I'm quickly deciding I want to can, rather than freeze, the pie pumpkin flesh I buy in a month for use throughout the year. Canning is addictive! It feels amazing to open the door to the pantry and see all those jars of time, effort, and well-love food.
Jack lost a couple more teeth.
And with the dramatically hot weather (for September!), we've instituted a lot more movie nights.
Mike continues to feel exhausted, overworked, and disillusioned with his job. That could be so much better right now. Here's hoping for change.
The theme of my life, currently, is running and food. Reverse that. FOOD and running. Last Sunday I ran 10 miles; my longest run yet. That leads me to believe that doing 13.1 at the end of October is a realistic goal (even if I have become a tad more lax about my training "schedule,"....or as I like to refer to it, my training "suggestion.")
The garden is alive and thriving! What a great year. While I still don't think I have what it takes to keep indoor plants alive, I've stopped referring to myself as The Black Thumb because I have had some tremendous luck with the raised beds this year. It is so rewarding to be able to go out in the mornings and pick these to go with breakfast:
Day neutral/everbearing strawberries have been the perfect fit for us. While we never have a giant yield, and the accompanying need to freeze or can jam at rapid speeds, we continue to have fruit for months in a row, usually a container like this every other day. It's been such a pleasant constant in our lives.
The vegetable bed has been cause for my life to revolve around canning. It's fair to say I have DRAMATICALLY upped the canning efforts this year, after meagerly learning some basics last year. So far I've done tomatoes in a million forms (pizza sauce, pasta sauce, two types of salsa, unseasoned tomato sauce, halved tomatoes...), pickles, peaches, several types of berry jams, and thanks to purchases made from local farms through the Iowa Food Cooperative, a bushel of apples became two pies and 15 jars of applesauce. I'm quickly deciding I want to can, rather than freeze, the pie pumpkin flesh I buy in a month for use throughout the year. Canning is addictive! It feels amazing to open the door to the pantry and see all those jars of time, effort, and well-love food.
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