This month, we survived our first Missing Babbick Crisis. We returned from Irvington on a Sunday night without Patrick's treasured friend. Since we were planning to meet Alex at the Children's Museum that Tuesday, we had to somehow get through two nights and a naptime. We explained to Patrick that Babbick was spending the night at Gran-D's house. "Mama's Froggies" (flannel pajama bottoms) turned out to be an acceptable temporary substitute. He handled the separation much, much better than we could have hoped for, but was glad to be reunited.
As Robin's belly is becoming more noticeable, we're starting to talk to Patrick about "the baby." He was very cute the first time, saying hello to the baby and even kissing the belly repeatedly. Since then, he's brought it up on his own quite often, either to yank Robin's shirt down and say "No baby!" or to say goodnight through the belly button.
In preparation for the new family member, we've started the transformation of the guest room into Patrick's room. We gave "Sophie's bed" (the queen) to a neighbor, and found a "Big Boy Bed" (twin) and dresser on Craig's List. Patrick enjoys climbing up on his BBB to read books (George and Thomas) before bed. Once the room is ready, we'll let him start sleeping there if he wants to. But for now, he's still happy in his crib...
We're continuing to follow Patrick's lead when it comes to potty training. Every once in a while he runs to the potty and asks to read "Harold and the Purple Crayon." And he's actually used the potty properly a few times! He's very proud of himself when he does, and is getting better about telling us when he needs a diaper change.
Patrick has continued watching a show most mornings, Curious George, Thomas, or Super Why. We still record Sesame Street, but he hasn't watched it in months (to Mama's dismay). The other day when asked which show he wanted to watch, he replied "Super Why first, George second." The little negotiator got to watch both that morning...
Patrick is enjoying music more that ever. He's often overheard singing ABCD... F and G" to himself. As long as his head's on his pillow, Mommy and Daddy will sing a couple of songs when he's going to bed. He usually requests "Wheels on Bus," "Itsy Spider" or "Farm Song" (Old MacDonald). Not the traditional lullabies...
Besides singing, we hear a lot of "Where'd it go?" "Right there!" "Ta-da!" and "Mommy/Daddy, (where) are you?" His favoite number is 4, and says his favorite color is orange, although that seems to change a lot.
We skipped Soccer Tots this session, but Patrick is enjoying storytime at the library, music class, and playdates with Joshua and Kevin.
Monday, March 30, 2009
Saturday, March 28, 2009
Ah, Springtime...
We enjoyed a beautiful spring afternoon in the backyard. Patrick was excited to get all of his outdoor toys out of storage. The trike was tricky at first, but he started to get the hang of pedaling...
20 Weeks
It's hard to believe that we're halfway there! This pregnancy is just flying by.
We had the Level II ultrasound (detailed scan) last week, and everything looks good. The little one weighs about 11 oz. and is measuring a week early. We had the opportunity to find out the sex, but decided to wait until delivery.
As with Patrick, this has been an easy pregnancy so far. Robin's only complaint continues to be insomnia. She will finally have a good night's sleep again in 4.5 months... no, make that one year and 4.5 months...
We had the Level II ultrasound (detailed scan) last week, and everything looks good. The little one weighs about 11 oz. and is measuring a week early. We had the opportunity to find out the sex, but decided to wait until delivery.
As with Patrick, this has been an easy pregnancy so far. Robin's only complaint continues to be insomnia. She will finally have a good night's sleep again in 4.5 months... no, make that one year and 4.5 months...
Thursday, March 26, 2009
Monday, March 23, 2009
Sunday, March 22, 2009
Saturday, March 21, 2009
Party Recipes
Home-Corned Beef Brisket and Cabbage, New England Style
From Cook's Illustrated:
1/4 cup table salt
1 T black peppercorns, cracked
3/4 T ground allspice
1 T dried thyme
1/2 T paprika
2 bay leaves, crumbled
1 beef brisket (4 to 6 lbs), trimmed of excess fat and patted dry with paper towels
7-8 lbs prepared vegetables of your choice:
carrots, rutabagas (small), white turnips (medium), new potatoes (small),
boiling onions, green cabbage (uncored, small head), parsnips, Brussels sprouts (whole)
1. Mix the salt and seasonings in a small bowl.
2. Spear the brisket about 30 times per side with a meat fork or metal skewer. Rub each side evenly with the salt mixture; place in a 2-gallon zipper-lock bag, forcing out as much air as possible. Place in a pan large enough to hold it (a rimmed baking sheet works well), cover with a second, similar-sized pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day. Rinse the meat and pat dry.
3. Bring the brisket to a boil with water to cover by 1/2 to 1 inch in a large Dutch oven or stockpot (at least 8 quarts), skimming any impurities that rise to the surface. Cover and simmer until a skewer inserted in the thickest part of the brisket slides out with ease, 2 to 3 hours.
4. Heat the oven to 200 degrees. Transfer the meat to a large platter, ladling about 1 cup of the cooking liquid over it to keep it moist. Cover with aluminum foil and set in the oven.
5. Add the vegetables from category 1 (carrots, rutabagas, turnips, potatoes) to the pot and bring to a boil; cover and simmer until the vegetables begin to soften, about 10 minutes. Add the vegetables from category 2 (onions, cabbage, parsnips, Brussels sprouts) and bring to boil; cover and simmer until all the vegetable are tender, 10 to 15 minutes longer.
6. Meanwhile, remove the meat from the oven and cut it across the grain into 1/4-inch slices. Return the meat to the platter.
7. Transfer the vegetables to the meat platter, moisten with additional broth, and serve.
Serve with horseradish, either plain or mixed with whipped or sour cream, or with grainy mustard.
Michael made way too much, as usual. We decided on quantities for next year's party: 2 briskets (18-20 lbs.), 2 rutabagas, 10 lbs. potatoes, 5 lbs. carrots, 2 heads cabbage, 2 lbs. Brussels sprouts.
We also made the following:
Spinach Artichoke Dip
Pigs in Blankets
Zucchini Muffins
Rice Krispies Treats
Birthday Cake
From Cook's Illustrated:
1/4 cup table salt
1 T black peppercorns, cracked
3/4 T ground allspice
1 T dried thyme
1/2 T paprika
2 bay leaves, crumbled
1 beef brisket (4 to 6 lbs), trimmed of excess fat and patted dry with paper towels
7-8 lbs prepared vegetables of your choice:
carrots, rutabagas (small), white turnips (medium), new potatoes (small),
boiling onions, green cabbage (uncored, small head), parsnips, Brussels sprouts (whole)
1. Mix the salt and seasonings in a small bowl.
2. Spear the brisket about 30 times per side with a meat fork or metal skewer. Rub each side evenly with the salt mixture; place in a 2-gallon zipper-lock bag, forcing out as much air as possible. Place in a pan large enough to hold it (a rimmed baking sheet works well), cover with a second, similar-sized pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day. Rinse the meat and pat dry.
3. Bring the brisket to a boil with water to cover by 1/2 to 1 inch in a large Dutch oven or stockpot (at least 8 quarts), skimming any impurities that rise to the surface. Cover and simmer until a skewer inserted in the thickest part of the brisket slides out with ease, 2 to 3 hours.
4. Heat the oven to 200 degrees. Transfer the meat to a large platter, ladling about 1 cup of the cooking liquid over it to keep it moist. Cover with aluminum foil and set in the oven.
5. Add the vegetables from category 1 (carrots, rutabagas, turnips, potatoes) to the pot and bring to a boil; cover and simmer until the vegetables begin to soften, about 10 minutes. Add the vegetables from category 2 (onions, cabbage, parsnips, Brussels sprouts) and bring to boil; cover and simmer until all the vegetable are tender, 10 to 15 minutes longer.
6. Meanwhile, remove the meat from the oven and cut it across the grain into 1/4-inch slices. Return the meat to the platter.
7. Transfer the vegetables to the meat platter, moisten with additional broth, and serve.
Serve with horseradish, either plain or mixed with whipped or sour cream, or with grainy mustard.
Michael made way too much, as usual. We decided on quantities for next year's party: 2 briskets (18-20 lbs.), 2 rutabagas, 10 lbs. potatoes, 5 lbs. carrots, 2 heads cabbage, 2 lbs. Brussels sprouts.
We also made the following:
Spinach Artichoke Dip
Pigs in Blankets
Zucchini Muffins
Rice Krispies Treats
Birthday Cake
Thursday, March 19, 2009
Tuesday, March 17, 2009
Sunday, March 15, 2009
Tuesday, March 10, 2009
Saturday, March 7, 2009
Escape Artist
Harriet's party was fun, but exhausting. Patrick had refused to nap, and was overtired and ready to roam. We took turns chasing him throughout the restaurant, until the brief second when he slipped out an open window! We turned to see two hands and a head as he dropped over the sill, with the Hudson River just beyond. Robin managed to grab onto one hand, and was hanging out the window holding onto Patrick as Gran-D rushed outside to the rescue. Alex decided to follow...
Sunday, March 1, 2009
Wrestling in Massabesic
Patrick was excited to watch his cousins compete at a wrestling tournament. Charlie started wrestling last season, and Sophie joined him this year. Sophie usually hangs tough with the boys, but she competed against another girl for the first time... and won! Charlie had the bad luck to be pitted against his nemesis, and lost after a tough battle.
We had to leave after one match apiece to get Robin down to Portsmouth NH for Laurie's 40th birthday lunch. Michael and Patrick found a pizza place with a wood-burning oven for Michael and a log to climb on for Patrick.
We had to leave after one match apiece to get Robin down to Portsmouth NH for Laurie's 40th birthday lunch. Michael and Patrick found a pizza place with a wood-burning oven for Michael and a log to climb on for Patrick.
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