I am a working mother - because all mothers are working mothers! I stay home with my three children: Older Girl, 7; The Boy, 4; and Baby Girl, 8 months. I am married to Rob, an all around great guy. He's smart as a whip, but funny and self-deprecating, and he is a wonderful father. Plus, he lets me have the remote whenever I want it (which is always), so I totally lucked out.
I have a degree in English/Communications (even though, at times, this blog may contradict that), and I started this blog so that I could remember all the funny, annoying, endearing things about my family in its infancy and youth.
My days revolve around school activities, church, meal prep, diaper changes, molding young minds and souls, keeping the books in the black, keeping the house from collapsing into entropy, and occupational and speech therapy for The Boy. The Boy has a neurological disorder called Sensory Processing Disorder, which can make life interesting, but you'll never meet a happier, more loving child. What he lacks in sensory abilities, he more than makes up for in heart and gumption.
And here are The Boy and myself, relaxing on a Mississippi River boat cruise in New Orleans (pre-Katrina).
Another (crudely edited) picture from New Orleans - Older Girl, The Boy, and Mom, pre-Baby Girl
And I'll leave you with a couple of pictures of me and my one-and-only, Rob:
But wait, I haven't offered you anything to eat! (I guess I just lost the Hostess with the Mostess Award!) Here is a recipe for my family's favorite coffee cake, courtesy of Gale Gand and Food Network. It is delicious for breakfast . . . or lunch . . . or dinner, for that matter! We are German, after all, and we love our kuchen!
Pecan Coffee Cake
Recipe courtesy Gale Gand
For the pan dusting:
1/2 cup sugar; 1 tsp cinnamon
For the cake:
8 tablespoons (1 stick) unsalted butter; softened at room temperature; 1 cup granulated sugar; 3 eggs; 2 cups sifted all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup sour cream
For the topping: 1/2 cup light brown sugar, packed; 2 teaspoons all-purpose flour; 1/2 teaspoon cinnamon; 2 tablespoons cold unsalted butter, cut into pieces; 3/4 cup pecans pieces
Preheat the oven to 350 degrees F.
In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.
Yields: 12 slices (or 6 slices if you live at my house!)
So there you have it - a little slice of life from my neck of the woods. I hope you had a good time, and that you'll come back to visit me again. There are tons of great blogs out there, all joining in the party fun, and you can go here to see some more of them. Spread the party love around, my friends!