My baby is 6 months already! I think these have been the fastest 6 months of my life! One child made time spin, but two sends it into hyper speed!
Here we are sporting the new dress from her aunties who're fixated with anchors.
Both my children have made this hilarious face. I makes me bust out laughing.
This child has a thing with her feet going every which way, so I had to add this picture because I find it so funny.
My son got up from his nap as our photo session was about over so we took some together.
It's very challenging for me to take the pictures and try to keep both faces on me (I never claimed to be an excellent children's photographer; they are a special breed all on their own).
Or to keep one from deciding to crawl across the backdrop.
But, it made for some entertainment.
We recruited Dad's help and were able to get a shoot with both kids in focus.
And as it would be, someone had to make a face.
All for good laughs and memories! :)
Here is a boy and his ball.
Here is a boy and his ball and his face that says, "I'm on an adventure. I'm going to throw this ball at the chickens."
Here is that boy carrying out his thought. Fortunately for the chicken, she is hiding behind the bush and she's faster on her feet than the boy.
Here is the boy coming over to say "Hi" to his mother, who is persistent at sticking her head out the window and taking pictures of him.
I just love the back of his neck. He's just so cute. I love to squeeze him from behind and kiss the back of his neck.
Some day he will be embarrassed by it. Someday he will be embarrassed by this post.
I don't much care. I'm his mother. I went through all the pains of baring and delivering him, teaching and training him. I will kiss the back of his neck as long as I please.
And I will take pictures of him just being himself - being so cute.
Yes, I know. These are not strawberries. I didn't have any on hand. So, I substituted with what I did have. You could, too! I'm sure this will taste just fabulous with any fresh seasonal fruit.
I don't make dessert all that often, but we had company tonight. We should have company every night. :)
Strawberry-Coconut Meringue (I will rename it: Fresh Fruit-Coconut Meringue :))
Meringue
4 egg whites
pinch of salt
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
3/4 cup shredded coconut
Filling
1 cup heavy whipping cream
1/4 cup plain nonfat yogurt
1 1/2 tablespoons sugar
2 1/2 cup fresh fruit
To make the meringue: Preheat the oven to 300F. Line a baking sheet with parchment paper.
Beat the the egg whites with the salt in a large bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the cornstarch, lemon juice, and vanilla and continue beating until firm peaks form. With the mixer running, very slowly beat in the sugar (this should take about 1 to 1 1/2 minutes). Continue beating until the egg whites are stiff and glossy and the sugar has dissolved. Gently fold in 1/4 cup of the coconut.
Pile the meringue in the center of the parchment and spread to about a 6" circle (it will puff and expand about 8"). Gently smooth the top and sides of the meringue. Sprinkle the top and sides with the remaining1/2 cup of the coconut.
Bake for 45 to 50 minutes or until the coconut is golden brown and the meringue is firm on the outside. Slide the meringue and parchment paper onto a wire rack and cool completely. Gently peel off the parchment paper.
To make the filling: Beat the heavy cream in a medium bowl with an electric mixer at medium speed until soft peaks form. Add the yogurt and sugar. Continue beating until firm, but not stiff, peaks form.
Pile the cream in the meringue. Top with the fruit before serving.
**Note:The meringue can be baked up to 2 days ahead of time and stored in an airtight container. To keep the meringue as crisp as possible, assemble the dessert right before serving. **
On days when it's just so hot, I don't care to bake in my oven. My sister had passed on Gas Grill Gourmet a few years ago and I finally thumbed through it in hopes of something tasty for supper tonight.
Before we could partake, I had to shoot some pictures. I was so excited with what I made that I had to share with y'all. The pork loin came from a pig we'd purchased to butcher from our local vet. THE best pork I've ever tasted in my life is what I've had home-raised right here in my own county.
Rolled Pork Loin Roast Florentine
One 3-5 pound rolled boneless pork loin roast (mine was not rolled, I just made a cut through it so I could follow the recipe)
1/4 cup dried rosemary, crumbled
8-10 cloves garlic, each cut lengthwise into 4 slivers
1/4 cup olive oil
1. About an hour before you are ready to cook the pork roast, cut the string that holds the roast together and sprinkle 1 tablespoon of the crumbled rosemary, 8 or 10 of the garlic slivers, and salt and pepper over the inside of the unrolled roast. Roll the roast back up and tie with fresh cotton string. Using the tip of a sharp knife, make as many as you have remaining slivers. Insert the slivers into the incisions and rub the outside of the roast with the olive oil. Sprinkle the remaining 3 tablespoons rosemary over the outside of the roast, pressing it in with the heel of your hand; dust with more salt and pepper. Cover the roast with plastic wrap and refrigerate until ready to grill.
2. Preheat the grill with all the burners on high for 10 minutes and the lid down.
3. Once the grill is hot, turn of the center burner and turn the other burners to medium. Place the pork roast over the center burner, close the lid, and cook for 1 1/2 to 2 1/2 hours, depending on the size of your roast. With a cut of meat this size, it's essential to use an instant-read thermometer. The roast will be cooked to medium (when the pork is its most succulent) when it reaches 160F and well done at 170F. Once the roast has come within 10 degrees of the desired final temperature, remove it from the grill.
4. Place the roast on a carving board, loosely tent with aluminum foil, and let rest for 10 minutes or so, during with time the pork will continue to "cook" to the desired degree of doneness; then cut the strings off the roast and cave into fairly thin slices. Serve with any juices you may have accumulated on the carving board.
Skewered Herbed Potatoes
20 new potatoes, each about the size of a golf ball
1/3 cup olive oil
3 tablespoons chopped fresh herbs (I used dried) (dill, basil, oregano, rosemary, mint, or any combination (I used them all))
3 cloves garlic, pressed
1 teaspoon freshly grate black pepper
kosher salt to taste
bamboo skewers, soaked in water for 30 minutes and drained
1. Wash and scrub potatoes. Pat dry, but do not peel. Place the potatoes in a bowl and toss with the olive oil, herbs, garlic, pepper and salt. Thread 5 potatoes, with their sides touching, on each skewer.
3. When the roast has 15 more minutes, add the skewers to the center burner of the grill, close the lid and cook until easily pierced with the tip of a sharp knife, about 30 minutes, turning every 10 minutes or so. Serve hot off the grill.
For dessert, we had this!
