Sleepover

Beets!

In other news, Molly got her first tooth yesterday. 

Goodbye, Laura.

Today is a sad day...Laura left SB to head back east and get ready for her upcoming wedding.  While I'm so excited for her to get married and start off on a new adventure, I will miss her dearly.  From business trips together at MB, to evenings at the Boathouse, to drooling over recipes together, to being one of Molly's first friends, Laura, I have so much appreciated your friendship and the love you have poured out on Molly.  You better come visit us and we'll see you in Chagrin in August!  

Sand is fun!

We spent the morning at Santa Clause Beach and Molly discovered sand.  Here's to the first of many beach days to come this summer!

Molly at the Mission

Molly and Bellie

HG at the Mission

Warm summer nights in March beg for dinner al fresco at the Mission.  The air smells sweet, the sky is beautiful as sun sets behind the Mission, and once again I'm thankful we get to live here.  I'm most thankful for wonderful people like these that we get to share life with together every Tuesday night.  Love you, Groupies!

First swim

Molly took her first swim this week up in the Hughe's jacuzzi.  Good times had by all!

Road trip!

The mini was in all it's glory yesterday as Stacy, Sarah, and I drove down to meet up with Martha at the outlets.  And thank you, Los Arroyos, for opening up in Camarillo!

Another day in the valley...

We spent a beautiful day out in Los Olivos after Kathy's 50 mile bike ride...go, Kath!  A few pics from the afternoon...

Jane.

Molly awoke from her nap today to a pleasant surprise...a visit with Jane!  It's so fun to watch these 2 start to really interact.  They can keep up with each other pretty well although Jane is walking and Molly is only crawling.  There were hugs, kisses, sharing toys (well taking, but nobody seemed to mind!), giggles, and babbling.  Love these girls!

Jane's mohawk is a result of Molly's kisses...Molly Mousse!

Diddy read the girls a story...really, he can read now.

A blustery day!

The sun was out.  The wind was blowing.  The waves were crashing.  Another gorgeous day in the SB!

Kisses for Charlie

Hey Cuz

Fun for the cousins to get to play all week together in Vancouver...

Let me out!

We've been on pink eye quarantine around here the past couple days but things seem to be looking up.  The only one who seemed to catch it unfortunately was Auntie Karen.  She was real nice about it though and still loves Molly a lot...we love her too! :)

Look who's standing...

Spaghetti with Swiss Chard and Garlic Chips

Here's a great way to get in some winter greens.  I'm actually not a fan of many of the ingredients in this pasta but somehow it all works in this dish.  Don't be scared off by any of them and if you do make this, don't leave anything out.  The flavors and textures all come together in the end and it is super flavorful.    And any recipe that calls for a whole head of garlic is fine by me!

Spaghetti with Swiss Chard and Garlic Chips (recipe from Smitten Kitchen)

Makes 4 to 6 servings

1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1 medium onion, finely chopped
1/2 cup dried currants
2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately (I used rainbow chard and kale)
1/2 cup water
1 pound spaghetti (I used bowties)
1/2 cup Kalamata olives, cut into slivers (I also threw in a tablespoon or 2 of capers)
6 ounces feta, crumbled (1 1/2 cups)

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.

Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.

Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.

Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.