Photo Friday

John took Liam about 2 weeks ago to get his haircut. John has always managed to avoid this task but he had no choice that Saturday! When John returned with Liam all I could do was stare at my child's haircut. My first thought, and I know this makes me a terrible mother, is that Liam looked like Lloyd (Jim Carrey's character) from "Dumb and Dumber." Needless to say, John is banned from taking Liam to the salon in the future.

P.S. Keep in mind these pictures are 10 days AFTER the haircut. Poor baby!

Let the Weddings Begin!

Last weekend was the start of the summer wedding season. The pics in this blog are of John's cousin, Jonathan's wedding. He and his girlfriend, Corrie were married in Poughkeepsie, NY this past weekend.

Jonathan is a graduate of the Culinary Institute of America in NY. (The same school that Cat Cora graduated from!) He is the executive chef of the Decoy Bar and Grill in Bend, Oregon. Corrie is an aesthetician in the area and is gorgeous as you can see. They are a precious couple and we wish them many blessings in their future together.

I promise I would've married John if only for his family. I love them--truly. They are the sweetest and most kind-hearted and generous folks around. They put the 'yankee' stereotypes to shame. However, trust me, they do have some of the yankee traits; they love to eat good food (esp. Italian and seafood), drink good wine, have 'loud discussions' and family always comes first. What do you expect from people of deep Irish and German roots?

This is John's 95 year old grandmother, Isabel. She is a pistol, adorable and STILL living on her own.



The picture below is of my father-in-law John, aka Jersey John and his sister, Eileen. Jersey John is a blessing. How many ladies can say they get a Mother's Day card in the mail every year from their father-in-law?? Eileen is an angel. She has become just as much an aunt to me as she is to my husband. She is wonderful!!



The last picture is of Grandma Isabel and my sister-in-law, Liz. She is terrific. I just wish Liz and my two nephews (James & Collin) didn't live so far away in BOSTON! Ugh.

Jonathan + 24 soccer games = TIRED

My oldest son, Jonathan, was a starter on the Hillsboro HS soccer team this season. This was quite an achievement because he was a sophomore and sat out his freshman year. He ended up working his tail off for several months even before the first soccer game with conditioning and indoor soccer. Scrimmages and workouts begin again in less than a week. Wow. I'm very proud of his efforts and the entire team's. They are in a very tough district where two of the top ten teams in state play. I thought you would all enjoy seeing some pretty fantastic shots of Jonathan at work.

Photo Friday

Isn't this the most quaint cottage you've ever seen? When I was in Cape Cod last August for vacation, we drove by this cottage at least once a day. I could not get enough of it. It was built in 1715. Cape Cod is where I wish I was spending this Memorial Day weekend.

Hope everyone has a safe and joyful 3 day weekend!

Chocolate + Cream Cheese = Fabulous!!!!

I found this recipe off the National Foundation for Celiac Awareness (NFCA)website. I thought the cupcakes were amazing. However, they are very rich. I didn't add any icing because the cupcakes had filling already. You have to give this recipe a shot whether you are gluten free or not!

Black Bottom Cupcakes


Chocolate Cupcake Batter

4 ounces fine-quality bittersweet chocolate (not unsweetened) in bar or chip form
1 stick (1/2 cup) unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder


Cream Cheese Filling

8 ounces. cream cheese
1 unbeaten egg
1/3 cup sugar
1/8 teaspoon of salt
¾ of a cup of chocolate chips

Prepare batter by chopping chocolate into small pieces. In a double boiler set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.

Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.

Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined.

To prepare cream cheese filling, cream together cream cheese, egg, sugar and salt.

Fold in chocolate chips.



Preheat oven to 350°F.

Put paper in muffin tins. Fill 1/3 full with flourless chocolate batter.

Top with cream cheese filling.

Bake at 350°F for 25 minutes.

Rain, Rain, Go Away...

I am SO TIRED of all the rain. Oh, and did I mention it is still fairly cool here in NashVegas?? It was 40 degrees when we woke up this morning. Liam has needed to take a jacket to school with him the past 2 days. I am from Texas and this cooler weather in mid-May should be welcome to me. It's not. Can we just get in the mid 70's or low 80's and just stay there????

The picture below is of our backyard. It looks like the Northwest with all the shades of green. You cannot even make out our creek behind the trees or the other part of our land for all the trees. Yes, it is pretty but I am ready for some warmth that lasts longer than 24 hours before the next cold front hits!

Nashville averages 48 inches of rain a year. As of May 15, we were already at 26 inches. Ugh...The price you pay for living in a "green" state.

Grilled Chicken Kebabs

With the weather warming and days lengthening, it’s time to fire up the grill. Liam LOVES this recipe. He will eat more chicken then I will off of these kebabs. Choose any veggies you like. The original recipe calls for mushrooms but since no one in my household jumps for joy at the prospect of eating 'shrooms, I use zucchini instead. Make it your own...

Gluten-Free Grilled Chicken Kebabs
Serves 6


3 tablespoons fresh lemon juice
1 small shallot, finely chopped
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper, to taste
1 teaspoon dried or 1 tablespoon fresh thyme leaves
½ teaspoon salt
½ teaspoon pepper
2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 medium onions, peeled and quartered
2 medium zucchini, quartered
2 large red, yellow or green bell peppers, cut into 1-inch pieces
10 wooden or metal skewers. (To prevent scorching, soak wooden skewers in water for 30 minutes before using on the grill.)


In a large glass bowl, whisk olive oil, lemon juice, shallot, cinnamon, cayenne pepper, thyme, salt and pepper until blended.
Toss chicken cubes into marinade, cover and refrigerate for 6 to 8 hours, turning occasionally. I marinate them overnight.
Preheat the grill.
To assemble kabobs, thread a chicken cube onto skewer, followed by a vegetable. Alternate zucchini, onions and bell peppers with chicken pieces until each skewer is full.
Grill 15 to 20 minutes, turning frequently. Serve hot.