Friday, April 19, 2013

hey emerson, it's your birthday.

My dearest Emerson,

Today marks the one year anniversary of your blessed entrance into this world. As usual, I find myself saying whoa, time flies. where on earth did it go? It's so cliche and overstated but straight up truth, I tell you. 

I remember the day of your birth vividly. It was my best birth experience yet. 

I was so nervous as I held you inside of my body. Anxious with worry that something would go wrong. It was definitely more nerves than usual. Brought on by too much knowledge. The kind of knowledge that comes from experience. Knowledge of what actually goes down in the birthroom. Knowledge of the ups and downs and effort required in motherhood. Knowledge of my inadequacies.

 I entered the delivery room equipped with that kind of knowledge and the hearty dose of humility (and fear) it brings.

As a form of visual medication in the weeks leading up to your birth,  I would rehearse my favorite image over and over and over of you, held up pink and crinkly and crying with the healthy squeal of a precious newborn. And in that moment I could finally breathe, so deeply that all the tension would finally release and I would know you are. There, my beautiful baby girl, you are.

At long last, almost prophetically, you entered this world in peace and ushered in a great wave of the  most sublime relief with those tiny flailing limbs.

And just as your first breath inhaled the glorious spring air surrounding us, you have exuded all forms of sunshine and sweetness and warmth and renewal. Which really, is so fitting for who you are. 

Sunshine, warmth, sweetness, 
and renewal
of Spirit
all tucked in to your squishy cheeks and reflected outward 
from those amazing twinkly blue eyes.

And girlfriend,

you are. silly.

and funny.

And your crinkle birdy face makes me want to chew you up bit by bit
 zip u up lock it put it in my pocket 
squishy squishy bum bum eat you in  my tum tum
 if you know whadda mean. 

Of course you know what Mama means.

So, my darling angel girl Emmie, 
thank you for being your family's Springtime, all year round.

 You are heaven sent.
You are a miracle and a blessing and I love you soooooooooooooooooo.

Happy 1st Birthday!



{*We're officially in the final moving process! Going dark for a while but will be back soon. In the meantime, as you can see, there are plenty of pics of Emerson girl for you to enjoy;))

Wednesday, April 17, 2013

in the trenches.

These past five months have left me mostly without my partner-in-crime when it came to parental duties. I miss him, but finally, in just two more days (!), we will end this long-distance-constant-commuting-fly-back-and-forth-"i miss Daddy"-annoying-inconvenient stint that was the result of this job transfer. California, here we come at last! For realz.

But with one very happy reunion comes a sad parting. 
Mind you, not a goodbye. We don't do goodbyes. Just see ya laters. 

My parents stepped in during this whole affair to help. And once again, I am left humbled and grateful, wondering how on earth I would ever survive without them. They filled in all the gaps left by this transition and helped me to cope. Patiently enduring the messes, spills, flu episodes, poopy diapers, carpet stains, laundry piles, and regular emotional meltdowns of four little girls. Well, truth be told, five little girls. You should have seen my frequent tantrums during the whole escrow process. 

They were the substitute parents, the on-call babysitters, the bedtime routine helpers, the chocolate milk suppliers, the sick nurses, and the the girls particular favorite: the devilishly naughty schemers who thwarted all of Mom's efforts to keep sugar consumption under control.

They would arrive home every day after their own long and tedious work, either at the legislature or the office, and jump right in to pick up any slack from my day. Always with cheer.

Reminding me that the 
grandest gestures of love 
are most often
simplest acts of service.

They will be missed.

And forever appreciated for opening up their home and allowing the chaos to swallow them whole.

There is never a way to fully repay good parents,

or wonderful grandparents....

But I imagine they would tell me that having

four five girls

who think they are just the bee's knees

forever and always

will do just fine.

We love you, Gramma and Pop.

Thank you so much for teaching 
us what it means
to be family.

Monday, April 15, 2013

Meal Planning Mondays: two things.

1. Today I'm hanging out here with a beautiful friend and fellow Mama
who asked
 me to be share some thoughts on her 

 Be sure to browse through her awesome recipes 
and enjoy photos of 
her adorable Minky (Greyson)! 
Thanks Katy!

2. A perfect light, springtime, EASY pasta.

It's delicious. 
Leeks have a mild onion flavor.
Perfect sauteed with garlic, olive oil, and fresh lemon.

Most important, don't forget the mini chefs:

{some chefs requiring more supervision than others, you know. and fyi, that is dull butter knife. as if it's supposed to make this any more child appropriate?}

Lemon Linguini with Leeks
{plug: vegetarian!}

  •  4-5 medium leeks (I used two large)
  • 3 tablespoons extra virgin olive oil 
  • 3-4 small cloves garlic, finely chopped
  • 1 red chili pepper, such as Fresno chili pepper, finely chopped
  • Zest of 2 lemons, juice of 1
  • Salt and pepper
  • 1/2 cup dry white wine or chicken stock or vegetable stock
  • 1 pound linguini or lemon spaghetti
  • 3 tablespoons butter
  • 1/2 cup grated Pecorino cheese, plus some to pass at table
  • 1/2 cup flat leaf parsley and mint combined, finely chopped

Bring a large pot of water to boil for the pasta.
Take leeks and trim the tough tops and roots (discard); slice the remaining leeks lengthwise into 1/2-inch pieces. Let sliced pieces soak in a bowl of water to remove grit.
Heat the EVOO, three turns of the pan, over medium heat. Strain and add the leeks, garlic, chili pepper and lemon zest and season with salt and pepper. Stir 5-6 minutes, then add the wine or stock and reduce the heat to low.
Season the pasta cooking water with salt and boil the pasta to al dente. Reserve 1/2 cup of the starchy cooking water just before draining.
Raise the heat on the sauce again to medium and add the lemon juice. Melt in the butter, then add the starchy cooking water and Pecorino cheese.

Serve in shallow bowls with more cheese and the parsley and mint on top.

Recipe adapted from Rachael Ray.

Thursday, April 11, 2013

it shall be titled...

first haircut.


how mom dropped 
dead gone
to the ground
rendered unconscious

by cuteness.

Wednesday, April 3, 2013


London quotes from last week:

1. On parental ranking:

"Mom, I love you more than ass cweamm (ice cream), Jesus, and Santa Clwaz.....

.....just kidding!"

2. Lundy Girl to the rescue:

"Mom! Whad if I was just the smoddest girl in the whole wide wield and nobody could wead or spell anything*. 
Then I could jus say O-P-E-N...that spells open!
and S-T-O-P....that spells stop!"

(*Mom, what if I was just the smartest girl in the whole wide world and nobody could read or spell anything....)
((Thank heavens! World crisis averted! We can still spell open and stop. What would we do without Lundy girl?!))

3. On balloon-holding negligence:

(Lily accidentally let one helium balloon go outside of the Dollar Tree, where we had picked up decorations for their  party)

London stomped to the car and shrieked in anger:

"GwEAT (great)! Just GwEAT Luleee! Now Jesus gets that one!"

( guess we all know where Jesus ranks in the love lineup too...
1. ass cweam
2. balloons
5. Parents)

It's good to have a Lundy girl around these parts.




We love you Al!