Apparently some of you (I as well) are having trouble with the link from the last post that is supposed to take you to my new blog address.
So, we will try again… CLICK HERE.
And, just in case that doesn’t work- you can always just type eatmakelive (dot) wordpress (dot) com into your browser and that should work!!
I have been a bad blogger. But, I just started a new job, Miles was very sick and life just gets in the way!
Here are some photos of Miles’ first day. We only got a few because he had a major meltdown soon after these were taken.- Not your typical “Mommy, don’t go! Don’t leave me with these scary strangers” meltdown, but more of a “I don’t want to stand here and wait at the wall. I want to go play, NOW” meltdown. Nothing about our little guy has ever been typical 🙂
In his classroom-
We only got a few good shots of him that day. It was rough. When I picked him up from school that day, he was all sweaty and his voice was hoarse. I could tell it was a rough day. I worried that it would take weeks for him to get the hang of the routine. After just a few more days, he was waiting in line at the wall just like all the other kids!
See him there in his yellow submarine shirt? 🙂
Today was parent/teacher conferences. Guess what? He’s doing great! He has already met almost every goal on his IEP. They are going to have to rewrite it! Very exciting!! He is also getting close to being dismissed from physical therapy, as well. We just need to work on going up and down stairs a little more and he will be discharged!
He is really thriving and it is so exciting to see him do things that we didn’t know he could do. I got a chance to sit in on his classroom today. He was doing a great job eating his pancakes with a fork. Then he carried his plate and put it away, washed off his place mat, put his place mat away, brushed his teeth and went to the bathroom to wash his hands! Such a big boy 🙂
I will leave you with a small excerpt from the notes from his conference. Something about this particular line made me tear up. This one sentence just describes who he is and where he is at right now perfectly.
“Outside, before we play, we run up and down the courtyard 2 times. He does that with a smile on his face. His run may not be as fast as the rest, but it is faster than a walk.”
We are SO proud of our little guy!
A note I received from the kids’ school- So very different from my school days. Love it!
Well, the day is here! We have a kindergartner! I really thought that I would be bawling all morning. But, Greta was so excited for school and so very, very ready that I ended up being just as happy about the ordeal as she was! Mommy, Daddy and Miles walked her up to the entrance of the school, snapped some photos and she was on her way to her classroom! She went immediately to her desk and started working on a worksheet given to her by her teacher, Mrs. Morse. She’s in heaven 🙂
The best part of the day was when we were driving to school. I said a little prayer for her first day and she started praying right after me “for Mommy and Miles to have fun at home, and for us to be able to play outside today”. I love our little girl SO much! Can’t wait to see all the great things she will do this year!
P.S.- I’m thrilled that she still loves wearing pigtails 🙂
I know, I know, it’s summer. This morning our house was a little chilly and I thought that a mocha sounded perfect. Making your own mocha can be quite simple, provided you have some homemade cocoa mix handy. I love having this mix around. It works great for cocoa, but when you use coffee in place of the milk, voila! You have a mocha.
Hot Cocoa Mix
2 c. nonfat dry milk powder
3/4 c. sugar
1/2 c. unsweetened cocoa powder
1/2 c. powdered nondairy creamer (I use vanilla)
1/8 tsp. salt
Combine all ingredients and store in air tight container. To make cocoa, mix 3-5 T. of mix with hot milk or water. To make a mocha, mix 3-5 T. with hot coffee.
For years, I have kept my jewelry in this rainbow container.
Last week, I realized that this very container could be a great tool in helping Miles to learn his colors. Great! But, now my jewelry needed a new home. I found this idea and knew it was something I had to try. I love having all of my favorites out in plain view. It makes accessorizing so much easier and fun!
You can easily make one of these, too. It just requires a twig or branch, a couple curtain rings and 2 nails.
What could be better than this?
I must say, I think I’m going to miss summer. We have a lot of changes coming to our household within the next month! Greta starts Kindergarten. The next week, Miles starts preschool, and I go back to work. Then, at the end of the month, Aunt Jessica is moving to NYC. While we are extremely excited for her, we will certainly miss having her around and involved in our day to day lives. But, now we will have a great excuse to visit our favorite city!
Guess who has joined the blogging world???
Check out her blog:
to read all about her adventures in Switzerland!
(and she is an AMAZING cook)
I love pesto! So does Joe! So do the kids! It is so versatile. You can use it in place of marinara on a pizza. You can toss pasta in it. You can stuff chicken breasts with pesto and cheese. You can make little fancy appetizers with a baguette, cheese and cherry tomatoes. Catch my drift? It’s just good to have around. The recipe itself is also versatile. The traditional recipe calls for pine nuts, but walnuts and even sunflower seeds (like this recipe) work well. The original recipe also calls for Parmesan. You could certainly substitute Romano, or for you health conscious folks, skip the cheese altogether. For you dorky, yet health conscious people, you can use nutritional yeast in place of the cheese. This not only makes your pesto vegan, but adds protein, vitamins and a delightfully cheesy taste.
I love to make the pesto and freeze it in an ice cube tray. Which, really brought back some memories from my baby food making days! This way, you have the pesto frozen into small quantities that are ready to use. I usually add a little fresh lemon juice to my pesto once it has defrosted to freshen it up.
2/3 c. sunflower seeds (pine nuts or walnuts)
5 c. loosely packed basil leaves
1 1/4 c. Extra virgin olive oil
1/2 c. nutritional yeast (parmesan or romano)
8 garlic cloves
Salt and pepper to taste
Pulse nuts or seeds in blender or food processor. Add remaining ingredients and pulse. Store in fridge or freezer…or use right away! Add a squeeze of fresh lemon juice before using.
eat.make.live. 
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