Dearest Charlotte

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Nine days ago our daughter was born. For reasons we may never know, she decided that 36 weeks was enough cooking and was born happily and healthy at home. 

Four days old

We are all adjusting to the changes and so very grateful for how smooth the process was. I struggle to find the words to honor these experiences that have shifted our life in such profound ways. 

Thank you so very much to all those who have helped us and continue to help ease our transition. We appreciate your care more than we can express. Keep us in your thoughts and prayers as we adjust and strive to be the best parents for this incredible person. 

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Pebble Magnets

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I have a fondness for small stones as many windowsill in our house can attest. On walks I often find myself with a few choice pebbles in my pocket tracing their edges with my fingers. 

I also love magnets. A couple years ago I combined my love for magnets with a couple other loves and made vintage typewriter magnets. This time, it's pebble magnets.

Coconut Oil Kettle Corn

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Some time ago I received a request to do a post on coconut oil kettle corn, so here it finally is.

It's as tasty as you can buy but so much healthier! Coconut oil has countless health benefits and more are still being discovered. Unlike many of the other healthy oils (olive for example), it can be used for high heat cooking, which is perfect for kettle corn. 

After looking up a bunch of recipes, I experimented myself and have found the following to be spectacular!

Coconut Oil Kettle Corn

Ingredients:

1/4 C coconut oil

1/2 C popcorn kernels

2T powdered maple sugar 

Salt to taste

Saying "no" to a baby shower

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While both my husband and I are only in our thirties, we have spent years decluttering, 

purging, and generally downsizing our amount of stuff. I firmly believe that 

the fewer things you keep, the more special they are. 

Garlic Harvest - 2012

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With everything going on, this year's garlic harvest kind of snuck up on us. We had a couple meals of scapes, but having three different varieties of garlic meant scapes of different sizes maturing at different times. (for last year's scapes go here) My dear husband rescued some slightly woody scapes and made an amazing garlic scape pesto (yum!) and a couple weeks ago, pulled in all the garlic.

Here they are curing (gettin' their skins on) in the kitchen. We should have a good amount for planting and plenty for eating. We'll see what is our favorite and in a couple months make sure to plant plenty for next year. 

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