It had been too long since I’d seen these little munchkins – Clara was only six days old the last time! She has clearly grown in leaps and bounds since then and is SUCH a happy baby.
It’s always fun to see my photos in people’s houses and I think Jen wins the prize – they are everywhere! She made this canvas of Ellie’s visit to Vermont last fall.
Her head is very heavy but Clara managed a good lift to smile at her Mamma
Smiley smiley Clara!
And a peanut butter sandwich smile to end our visit!
Check out Jeff – how cute is he with his little tooth??!! Today is Jeff’s birthday – happy birthday honey!! I love you!!
It was so fun seeing Teddy again – the last time I saw him officially was for his newborn photos – my how things have changed! He’s an active fourteen month old and is curious about everything.
More fun with the Kitty!
A recreation of this photo – someone has grown just a bit!
Thanks so much for having me over!
Our friends Michael & Vera have had QUITE an eventful month. First twin lambs were born, then the sheep got sheared and recently they brought home a pup to guard their sheep. Aldo is an eight week old Maremma Sheepdog and is absolutely adorable. They are trying to both socialize him with people while staying true to his nature as his primary job will be guarding the flock.
The extreme puppy head tilt in response to funny noises
Bonding with his Mom
The sheep don’t quite respect him yet but I assume when he’s a bit bigger they will!
One day I’m going to be in charge of you all!
1st family photo!
This socializing is VERY tiring!
Checking on the twins and their recently sheared Mom on my way out!
Jeff made this delicious French Onion Soup recipe recently that I’ve had in my recipe file for YEARS. It was great although the onions burned the pan a little – any tips for not burning the onions despite the long cooking time? Thankfully the taste of the soup wasn’t impacted and it was delicious – thanks honey!! xo
French Onion Soup (Williams-Sonoma)
2 T. olive oil
4 large red onions, thinly sliced
1/4 t. sugar
4 leeks, thinly sliced
2 cloves garlic, minced
8 c. beef or chicken stock
1/2 c. dry white wine
1 bay leaf
1/2 t. minced fresh thyme
12 slices baguette
3/4 c. shredded Gruyere cheese
In a large non-aluminum sauce over medium-low heat, warm the oil. Add the onions and saute, stirring occasionally, until wilted, about 15 minutes. Add the sugar and leegs and continue cooking, stirring frequently, until richly colored and caramelized, 30-45 minutes.
Add the garlic and saute for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with S&P. Discard the bay leaf.
To serve, preheat the broiler. Ladle the soup into individual soup bowls. Place 2 or 3 slices of bread on top of each bowl and sprinkle with cheese. Slide under broiler about six inches from the heating element. Broil until the cheese is bubbly and lightly browned, 3-4 minutes. Serve immediately.