Mac is 1!!!

Thank you all for making the trip to Virginia for Mac's first birthday party and Taylor's 30th...and Chase's 8th birthday!  It was a wonderful weekend and I think Mac had a fabulous time at his little party.  Even though I know he won't remember it, it means the world to Taylor and me that you all made the effort for our little guy!  He is our life and it means everything to see him loved by so many.  Enjoy the pictures...beep beep beep!

THE Cake! Little Blue Truck Theme...Carrot Cake with Cream Cheese Icing

THE CAKE!!  Little Blue Truck Theme...Carrot Cake with Cream Cheese Icing from Whole Foods

Mac's Personal Birthday Cake..."and who hopped up but the BIG GREEN TOAD!"

 

Gluten Free Chocolate Cake with Almond Icing from Flour Child Bakery

Daddy and Mommy with the Birthday Boy!

Our Little Blue Truck (by Melissa)

Awkward Family Photo Number 1 :0)

Finally enjoying his cake...Chase at his post!

Four Generations...and Chase

Cleaning Up After His Party

Good Morning, Birthday Boy!

Pumpkin Bread Birthday Breakfast...not excited about the candle thing again

We went to the Virginia Zoological Park and out for lunch with Grandma Casey to celebrate his BIG day!  Pictures to follow!

Celery Seed Dressing

Kick your spinach salad up a notch by adding citrus fruit, avocados, and dressing it with this!

Ingredients:
2/3C sugar
1 1/2 t salt
1TB paprika
1/2t prepared mustard
1/2C tarragon wine vinegar
1/4 medium sized onion, chopped
1C salad oil
1TB celery seed

Method:
Put all ingredients in a food processor and blend until smooth.  Store in a tightly covered glass jar and refrigerate.  This should keep for weeks.

Bertie's Pimento Cheese

Bertha Young's pimento cheese is great as an appetizer or as a sandwich.  It is the best!

Ingredients:
1 lb sharp cheddar cheese
1 lb mild cheddar cheese
7oz chopped pimentos
1C mayonnaise
1TB sugar
1/2 t black pepper
1t salt
1/2t cayenne
1tbs Accent
1t-1TB vinegar to taste

Method:
Coarsely grate cheese, combine with mayo, add seasonings and mix well, add vinegar to taste.

Granola

Since we're moving back to Virginia with only what will fit in an Acura TL and won't be taking my cookbooks and favorite recipes, I've decided to start posting some of the recipes from Ed and Linda's cookbook on our blog.  That way we can all access them anytime/anywhere! 

Granola:  This recipe comes from the Inn at Little Washington.  It is enjoyed with fruit or yogurt in the morning.

Ingredients:
5 C rolled oats (not the quick cooking kind)
1 1/2C raw, unsalted whole cashews, cashew pieces, walnuts or pecans
1 1/2C shredded unsweetened coconut
1C wheat germ
1C soy four
1C sesame seeds
1C slivered almonds
1C vegetable oil (not olive oil)--I recently tried using 1/2 of the oil and substituted the other 1/2c with apple sauce, it worked out beautifully!
1C honey
Nonstick cooking spray

Method:
Preaheat oven to 325F.  In a large bowl, combine oats, nuts, coconut, wheat germ, soy flour, sesame seeds.  Stir well with a wooden spoon.  Add oil (and applesauce, if you wish) and stir well.  Mix in the honey and stir to combine.  Spray several large baking sheets with cooking spray.  Spread granola evenly, about an inch deep, on the cookie sheets.  Bake, turning frequently, for about twenty five minutes (or until golden brown).  Let cool to room temperature and store in an airtight container.

Not a BABY Anymore...

Well, it's official...our little Mac is a toddler!  He's been teeter-tottering on two legs for a few weeks now, but has recently been making tighter turns and lifting his feet over obstacles.  Some days are more exciting than others and today was just one of those days I couldn't help but just watch him in amazement as he cruised through the kitchen, made a hard left and toddled down the hallway.

He's long figured out that objects have a purpose and watching him make connections is adorable.  He now holds my phone to his ear (maybe sign I talk on it too much?  I try not to...at least not in front of him!), and will pick up a hairbrush and brush his hair (well, sort of--he tries!).

Even Chase is a supporter of these newly discovered skills... Mac's most favorite thing to do in the entire world is feed his buddy Chase!  Whenever he can manage an escape he'll take-off down the hall towards the powder room (which is where we keep Chase's food and water now).  After glancing over his shoulder with a twinkle in his eye that says "Game On, Mom!" he scoots right up to the dog food bin and somehow manages to remove the (not-so childproof) lid.  Reaching in and scooping out handfuls of kibble and dropping them piece by piece into Chase's bowl -- it cracks him up and Chase is a big fan too!  I can't help but smile...watching them "bond!"

I leave you with a few pictures from our trip to San Diego (with Daddy) and LA where we visited our good friends Katheryn and Sophie.

Creepers!

This is the first post from the Birmingham McElraths!  And we are excited to announce Baby John has moved up to the Creepers class at daycare :) I can't believe our little guy is already too old for the Infant class...be still my heart!

Here is a picture of JV with his Infant class teachers: Ms. Linda, Ms. Tara, and Ms. Pam. These three women are amazing with Baby John and love him like their own child - we will certainly miss them!  I even think Ms. Pam teared up that afternoon when we had to say goodbye.

But have no fear - Baby John is near!  The Creepers class is right next door to the Infant class, and in a few weeks our little fella will be able to crawl or "creep" over to see his old friends :)

He really must have had a blast on his last day with the other infants because this is what I saw when we got home...cashed out, but still holding onto Mr. Zebra!

The following Monday morning, this was waiting for us when arrived @ daycare:

Baby John didn't skip a beat!  He sat right down with Ms. Ann and the other kids like he owned the place!

Then he tried to flirt talk with his girlfriend friend:

He was one happy boy!

Thank you McElwain for creating such a wonderful space for Baby John to grow and play...it means everything to this working mother!

One more picture for good measure - we call this one "Bed Head"!

Love and miss everyone,
The Birmingham McElraths



Olive Pasta

The California Hines' First Recipe Posting...

I'd like to say that we put a lot of thought into what recipe we'd share first, but we didn't...it had to be this pasta dish!  This is a standby in our home and we've enjoyed it with many friends in every place we have lived.  In fact, we're making it tonight to share with our neighbors.  

I found this recipe in Cook's Illustrated (by David Pazmino) years ago when we lived in Virginia.  Taylor was flying late and I just felt like cooking.  Flipping through the magazine, I came across this recipe...and I'm so glad I did!!  I've made a few changes to better fit our lifestyle.  Basically, I do all of the prep work ahead of time.  Here it is:

OLIVE PASTA

What You'll Need:

•  5TB extra-virgin olive oil
•  6 medium garlic cloves, minced
• 1TB tomato paste
• 1/2t pepper flakes
• 1/4c oil-packed sun-dried tomatoes, rinsed
• 1c (I sometimes use more) pitted kalamata olives, chopped
• salt (to taste)
• 1lb tubular pasta like rigatoni
• Parmesan cheese (to taste)
• fresh parsley (chopped)
• fresh basil (chopped)
• Black pepper
• Lemon wedges for garnish 

I like to do the prep ahead of time.  That way when the guests arrive all I have to do is whip up the sauce, which is super easy.  First, chop up the olives, garlic, and sun-dried tomatoes and throw them into a bowl together.  Add the red pepper flakes.  Set aside or cover with plastic wrap and place in the fridge.

 

Chop the basil and parsley.  Set aside.

Boil the water in a dutch oven and add pasta.

While pasta is cooking, add olive oil to a skillet over medium heat.  Add olive, tomato, garlic mixture.  Add the tomato paste.  Cook until mixture is aromatic and oil is a rusty red color. 

Transfer 3/4c of the pasta cooking water from pot and add to the sauce in the skillet.  Bring to a simmer and cook for two more minutes.

Drain pasta, reserving some water in case you need to add extra liquid.  Combine pasta with the sauce in the dutch oven and toss over medium heat until pasta absorbs most of the liquid.  

Stir in Parmesan cheese.  Remove from stove and add basil and parsley.  Season with salt and pepper (but I've never had to add to it...the fresh herbs do the trick).

*Have yet to try with Quinoa pasta, but I'm sure it would be great.  The sauce is the star of the show.

PS- This recipe goes awesome with some homemade artisan bread!  Will post that recipe at a later time...stay tuned!