well friends it's been a while. i started back to work about 2 months ago - i can't believe time has passed so quickly.
we've settled into a new routine with our nanny share, the new school year, the job, soccer, etc...
to catch you up:
bez is reading at a 2nd-3rd grade level and already knows all of his 1st grade math
sofia learned how to roll over (back to front and front to back)
bez has been playing soccer - he likes playing defense and has scored 3 goals this season
sofia started eating bananas and oatmeal and pretty much loves any form of eating (as evidenced by her wonderfully chubby cheeks and round belly)
we got 7 pumpkins and i made a pretty gross pumpkin pie (still searching for a good recipe)
the sounders made the playoffs and won the us open cup
sofia had her 4 month appointment, she is 25.5in and 15.5lbs. just like her brother at 4 months, she is 90% height, 75% weight. as our doctor said, this is one big baby.
we've settled into a new routine with our nanny share, the new school year, the job, soccer, etc...
to catch you up:
bez is reading at a 2nd-3rd grade level and already knows all of his 1st grade math
sofia learned how to roll over (back to front and front to back)
bez has been playing soccer - he likes playing defense and has scored 3 goals this season
sofia started eating bananas and oatmeal and pretty much loves any form of eating (as evidenced by her wonderfully chubby cheeks and round belly)
we got 7 pumpkins and i made a pretty gross pumpkin pie (still searching for a good recipe)
the sounders made the playoffs and won the us open cup
sofia had her 4 month appointment, she is 25.5in and 15.5lbs. just like her brother at 4 months, she is 90% height, 75% weight. as our doctor said, this is one big baby.
i've noticed that the difference in ages between sofia and bez is easier in some ways (bez LOVES her, isn't jealous at all, can help keep an eye on her for a few minutes and entertain her when i'm cooking, etc) and super challenging because we want to make sure that bez doesn't miss out on anything, which makes scheduling crazy! he has a busy little life between sports, friends, and school and it makes it tough to get and keep sofia on a schedule. i just hope that it's enriching her life to be out and about, hanging out with her big brother and not messing her body clock up too much! fortunately, the nanny seems to be getting her on a schedule during the week (then we undo all of her work every weekend).
in the midst of all this, i've been learning how to bake bread and i found an awesome recipe for bread. it's super easy to make. i've been starting this on saturday night and finishing up on sunday and it tastes almost just like our favorite bread, rosemary diamante from seattle's essential bakery. you should try to make it. it's easy, yummy and will make your house smell goooooood.
rosemary sea salt no-knead bread (adapted from williams-sonoma catalogue)
3 cups all-purpose flour
1/4 tsp active dry yeast
1 3/4 tsp salt
2 tsp chopped fresh rosemary
1 5/8 cups water
coarse sea salt (for topping)
in a large bowl, combine flour, yeast, salt and rosemary. add water and stir until blended (dough will be shaggy and sticky). cover with plastic wrap. let dough rest at room temperature, 70deg F until surface is dotted with bubbles, 12-18 hours (i've left it 20 hours and it's been even better).
Place dough on a lightly floured surface. Sprinkle dough with flour, fold dough over onto itself once or twice. Cover loosely with plastic wrap, let rest for 15 mins.
using very little flour, gently and quickly shape dough into a ball. coat a towel with flour (or cornmeal - the recipe says cornmeal, but i don't like it with cornmeal). put dough, seam side down on a towel, dust with more flour or cornmeal. cover with another towel, let rise until dough is more than double in size and does not readily spring back when poked with finger, at least 2 hours.
about 30 mins before dough is ready, put a 2 3/4 qt cast-iron pot in oven, preheat oven to 450deg F. remove pot from oven, pop the bread into thepot, seam side up. sprinkle the top with coarse sea salt. cover with lid and bake for 30 mins. remove the top and bake until loaf is browned (approx 15-30 more minutes).
cool for 10 mins before removing from pot.
