Month: June 2013

Fountain!

To say that Liam is a little obsessed with fountains is probably an understatement. Most toddlers are interested in cars or trains. Not my son. All he cares about is when he will get to see a fountain. And to be fair, it is practically impossible to go anywhere in our area without going by at least one. Thankfully, this obsession was restrained to when we were in the car. But it has slowly crept it’s way into the house.

Not only do we want to see fountains (or water falls) all the time, but Liam also loves to make fountains out of his blocks. Then, he likes to drive the cars around them. Then Liam discovered the faucet. It wouldn’t be so bad if the kid didn’t want the faucet on 24/7. I mean I can only waste so much water in the name of fun before I start to feel bad about the environment (and my wallet for next month’s water bill). But this morning I caved and allowed him to play with the faucet for a good 30 minutes. He was happy and quiet. And really that’s all that matters, isn’t it?

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A Day Late

Yesterday was my dad’s birthday. I had every intention of writing this post then, but I found that it was just too difficult. It would have been his 72nd birthday. He was young by today’s standards. I can remember going up to Michigan to celebrate his 70th birthday and thinking that it was amazing that he had made it that far. Now, I wish that he would have made it farther.

I often joked with my mom that he was a cyborg; I thought that he would never pass away. Throughout the years of abuse that he put his body through, there were plenty of times that he put himself in harm’s way. But my dad was a fighter. And he fought right down to the end.

Yesterday was a difficult day. I should have been spending the day with him. His daycare center, Uncle Norm’s Place, would have had a party for him which I’m told would have included cake. He would have loved that. Then, Stephen, Liam and I would have gone over to my parents’ house for dinner followed by more cake. Instead, the day was spent at home with my family. We had a quiet dinner with my mom. It was not how I had ever imagined spending my dad’s birthday.

I know that in the coming years his birthday will become less grueling, and this just the first of many holidays to come this year. I hope wherever he is that he had a wonderful birthday.

*As a side note, I know some of you were at the memorial service that was held last weekend. I’ve included the video that was shown. I hope you enjoy seeing some of the pictures from my dad’s life.*

Pancakes. It’s What for Breakfast

I am not a fan of pancakes. They are either tough, soggy, dry, rubbery, and well you get the point. Personally, I prefer French toast. But that’s for another post.

That being said, I woke up one morning a couple weeks ago with a huge craving for some delicious pancakes, slathered in butter and drizzled with maple syrup (and no, I am not pregnant). Plus I knew that it would be something different that Liam would actually eat. It would be a nice change from his usual diet of Cheerios (or Bee with milk as he likes to call it).

This recipe has changed my mind regarding pancakes and I’m willing to give them a second chance.

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Buttermilk Spice Pancakes

Ingredients

  • 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1 egg (lightly beaten)
  • 1 1/4 cup buttermilk
  • 4 tablespoons butter (melted and slightly cooled)

Directions

  1. Preheat oven to 200F. Place a sheet pan inside.
  2. Combinen flour, baking powder, sugar, cinnamon and nutmeg in a large bowl
  3. In another bowl, combine the egg, buttermilk and melted butter.
  4. Make a well in the dry ingredients and mix in the wet ingredients until just combined. Allow batter to rest for at least 15 minutes. There will be small lumps in the batter.
  5. Heat a griddle to medium heat. Grease lightly with butter and drop spoonfuls of batter onto the griddle. When bubbles begin to form on the surface, it is time to flip the pancake. Once golden brown on both sides, transfer to the pan in the oven to keep warm.
  6. Serve with butter and maple syrup.