4 months

Dear Jaynie,

You're 4 months old, and you've been a very busy baby! You weigh 12 lbs 11oz, and are 25 inches long...which means you are a long, skinny baby. You grow out of the footsies in all your outfits, and most of your pants are too short too quickly!

Uncle Jason brought these hats from Bolivia...before I was even pregnant!

So many people comment that you are such a happy baby, and they are right! You LOVE to smile, and sometimes you even laugh. You are practicing really hard to roll over, and you can go from tummy to back sometimes, but other times your pesky arm gets in the way! Your bumbo seat is a favorite place to sit now, especially in the kitchen, where you love to watch mom and dad cook.
Now that I am back at work again, Aunt Kelly watches you every day. You and Aunt Kelly love to go on walks by the duck pond. My favorite part of the day is when I see your smiling face after work!
In the past month you went on your first road trip. You went to San Diego to visit your Great Great Aunt Doris and Uncle Leonard.

You love your Great Great Aunt Doris!

You also saw my friend Carla, and briefly met your Uncle Jeff for the first time. Dad had to work, so he couldn't come. Aunt Kelly helped me on the drive down, but you were so good and slept most of the time. Aunt Doris was so excited to meet you!

Mom's BFF Carla

Last Sunday was your first Easter. You wore a Baby Gap white eyelet dress and a matching sun hat. Since you're the only child in the family, there was no egg hunt, but you cheered on your mom and dad in the ping pong tournament! Next year you can hunt for eggs.

With Dad on Easter

The doctor says no solid food for you until 6 months old, thanks to your dad's gluten allergy as a baby. So sorry to say you still get only formula for 2 more months.
We can't believe how much you've grown!!!
Love,
Mom & Dad

Oh my leeks!

I am very proud to present a blog post with a recipe! I don't think I've done one since well before Jaynie arrived...

Spring is finally here, and that meant a family trip to the farmer's market Sunday morning. Scott and I fit right in now with the droves of strollers (in fact, that is where we did most of our stroller "shopping"). I LOVE the farmer's market when the seasons are changing...you find the last of the citrus and winter greens, and begin to see the first crop of spring asparagus, green garlic, and peas. What caught our eye this trip was the leeks. Oh my leeks! These suckers were HUGE.

Being the thrifty girl on a budget, I had to make this $2 bundle of leeks into a few different meals.
Meal #1: Leek Salad with Walnuts and Manchego (served with leftover grilled NY strip steak)
Meal #2: Leek, Spring Onion, and Shrimp Linguine
Meal #3: Vegetable Stock (ok, not really a meal, but it counts as a third usage of the leeks...add some meat and veggies and it becomes a meal!).


Here's the salad recipe, adapted from Food & Wine, April 2009 (I've been saving this recipe for 2 years before I got around to trying it out...and it's a keeper)

Leek Salad with Walnuts and Manchego
4 servings

4 medium leeks (or 2 GIANT ones), trimmed (cut off the tough green top), and halved lengthwise*
1 cup walnuts
3 tablespoons olive oil
3 tablespoons red wine vinegar
salt & freshly ground pepper
2 tablespoons chopped parsley
1 oz Manchego cheese, shaved with a vegetable peeler

Preheat the oven to 350. Bring a large saucepan of salted water to a boil. Add the leek halves and simmer over moderately high heat until tender, about 10 minutes. Drain the leeks and pat dry.
Spread the walnuts on a cookie sheet and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.
In a small bowl whisk the red wine vinegar with the olive oil and season with salt and pepper. Arrange the leeks on a platter or individual salad plates, cut sides up. Drizzle with the vinaigrette and garnish with the walnuts, parsley and cheese. Enjoy =)

*Make sure you rinse the leeks really well, they like to harbor gritty sand and dirt in their layers.