SamuelStories

Wednesday, July 25, 2012

Tuesday, June 19, 2012

A Little Bit of June

Livy's first time riding fast on the wave runner

Off we go!

Joy Joy, Livy and "Grumpy" the whale shark

She loves manta rays and hopes to ride the Sea World manta coaster some day

"SO BIG" the whale

Check out these cute faces:)

Livy begged to hold the fish. She kissed it and set it free.

Ma's Fish Camp lunch with Uncle K.C.

Flapjacks (pancakes) with Lolli at Mangrove Mikes

Layers of beach/pool fun


"Mommy, my apple has blueberries inside!" We planted these seeds later that day.

Gymboree with her sweet buddy, Chloe

Flying like Tinkerbell. We have a "frequent jumper" card

Happy Father's Day!

Leaving the marina in the 16' Hurricane

Ready to sail (with Snow White in hand)

"Fast like a roller coaster, Daddy!"

Samson's Island

The World's BEST Daddy

On our way to a picnic on the island

Sydney and Tori's dance recital

Way to go, girls!


Carrot cupcakes decorated by Livy

Converting crib to full-size bed

(still looking for pictures of Gramps and Daddy miraculously hauling the crib over the bridge...like the stunt men they are:)

Here are the before and after pictures:

Excited for our next adventure!!!!

Thursday, May 24, 2012

Here is a link to an e-magazine Livy was recently part of (page 26 - PB & J Playdate):

http://issuu.com/frogprincepaperie/docs/festivites_summer_2012

This was her first taste of chocolate milk. She seemed to enjoy it.

Makes you hungry for sandwiches!

Monday, April 23, 2012

Yum!

Whole Wheat Chocolate Chip Skillet Cookie

If you're interested, here's how to make it:

3 cups / 13.5 oz / 380 g whole-wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon fine grain sea salt
8 ounces / 225 g (2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan
1 cup / 5 oz / 140 g dark brown sugar
1 cup / 7 oz / 200 g sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces / 225 g bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces

Preheat the oven to 350°F / 175°C degree oven, with a rack in the middle. Butter a 10 (25cm) or 11-inch (28cm) ovenproof skillet, one that is at least 2-inches (5 cm) deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.
Sift the dry ingredients into a large bowl.

In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn’t riding directly on top of the dough.
Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cut into wedges or small squares.

Makes one large skillet cookie, which you can cut into as many cookies as you like.

Prep time: 10 min - Cook time: 30 min