Ohh, I like what you did to your hair

September 12 on the 12th

This day was all about Sophia's baptism. I wish I had better pictures to post here, but I guess being part of the ceremony doesn't lend to too much photography. I managed to get a few before the baptism and then after the baptism, at the reception. The first picture was taken before everyone arrived. Guess who got there early? I actually told Rick I bet the first person to arrive was my mom and grandparents. Wish I would have bet money on it. Soon after, the whole gang showed up. Aunt Kathy and cousin Chris are the God Parents. Noni greeted the guests as they arrived; here's one with Doris and Auntie Fayrene. Everybody's greeting Sophia now. Grandma and Sophia posing for the camera. Rick discussing the meaning of life with the boys--really, I'm joking. Madeline's showing Jessica what to do in church, while ZK is too cool to be associated with the girls. Our niece Aundrea has a lovely profile. One of the tables (the roudiest) at the reception. And last but certainly not the least, the food. Yum.

Did you know you can click on the image above, and it should appear bigger on the screen? Just wanted to let you know.

2 little monkeys jumping on the bed...

Sophia got to spend some time with her friend Danielle over Labor Day weekend, which is a rare treat.

Disclaimer: no monkeys were hurt during this photo shoot.

Dove Stew and Polenta

Rick semi-jokingly tells everyone that he's the man--he's supposed to bring home the meat, and I'm the woman--I'm supposed to cook the meat. I write "semi-jokingly" because I really believe he does feel this is true. I do oblige occasionaly. I do not usually participate in eating the kind of meat he brings home.

What you'll need:

1 large onion

3 stalks celery

2 large carrots

Olive oil

pepper

1 heaping tsp thyme

1, 6 oz can tomatoe paste

1 cup red wine

1 packet brown gravy

1 packet mushroom and herb gravy

(you can use canned gravy, just omit some water)

6 cups water

Rough chop onion, celery and carrots. Preheat a large pot on the stovetop and add enough olive oil to coat. Add vegetables and saute until slightly soft on medium heat. I would not add salt because the gravy is usually salty, but that's just my opinion. Add thyme and tomato paste. Add 1 cup of wine and stir until incorporated. Let the wine cook down a bit, maybe 5 minutes.

Add the gravy packets and stir into a thick paste. Add the water and stir well to incorporate. Bring to a boil and add the dove. Lower the temp and simmer for at least 4 hours. The sauce should be pretty thick. Serve over polenta.

Budding musician

Our nephew, Chris, is a very talented guitarist. I think Sophia's been watching him play. She might have a little ways to go, though...

First popsicle

Actually, it was a huge mango frozen fruit bar from Trader Joes. And she had no problem finishing it. That's my girl!

Roasted Eggplant and Tomato Parmesan

I wouldn't call this a traditional eggplant parmesan, but I didn't have marinara sauce on hand and I had a lot of tomatoes. So I decided to roast the eggplant and tomatoes at 450 degrees in the oven for about 45 minutes. I had cut them both about 1/2 inch thick and then made sure each side had plenty of olive oil. I seasoned the top side with salt and pepper, and placed them on a lined baking sheet. I suggest using parchment paper.

After I took them out of the oven, I placed a piece of mozzarella cheese on top of each eggplant, placed the roasted tomato on top of the mozzarella, and then sprinkled some parmesan cheese on top of the tomato. The flavors were very rich and sweet together. It definitely doesn't taste like an eggplant parm, but I think it's a lot healthier option. I served this with pesto pasta.