Friday, January 29, 2010

Rummikub, you say.

never heard of it? It is a game that Izaak got hooked on. And he keeps beating me at it. (I hate when other people win)

Thursday, January 14, 2010


We bought an OOMA box. It is pretty neat. Means that I am now un-cell-phoning my life. (but not completely bc Izaak has his) We'll see how this noble experiment works.

Tuesday, January 12, 2010

IT IS TODAY! in today was my first prenatal appointment. (yeah us) So it is officially confirmed and announced, we are having a baby!

Due the beginning of September...


A Fight for the Homeless and Against Authority

from the NYTimes:

A Fight for the Homeless and Against AuthorityBy JESSE McKINLEY
Published: January 12, 2010
Dan de Vaul, who has made his ranch a refuge for the homeless, faces jail time for housing code violations.

Link to article:


Monday, January 11, 2010

Vegetarian Lasagna in the CrockPot

1 jar(s) (25- to 26-ounce) marinara sauce
1 can(s) (14 1/2-ounce) diced tomatoes
1 package(s) (8- to 9-ounce) oven-ready (no-boil) lasagna noodles
1 container(s) (15-ounce) part-skim ricotta cheese
1 package(s) (8-ounce) shredded Italian cheese blend or shredded mozzarella cheese
1 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry
1 cup(s) frozen veggie crumbles*

(I like with extra spinach, and sun dried tomatoes)

In medium bowl, combine marinara sauce and tomatoes with their juice.

Spray 4 1/2- to 6-quart slow-cooker bowl with nonstick cooking spray. Spoon 1 cup tomato-sauce mixture into bowl. Arrange one fourth of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible. Spoon about 3/4 cup sauce over noodles, then top with one third of ricotta (about 1/2 cup), and 1/2 cup shredded cheese. Spread half of spinach over cheese.

Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.

Cover slow cooker with lid and cook as manufacturer directs on low setting 2 1/2 to 3hours or on high setting 1 1/2 to 1 3/4 hours or until noodles are very tender.

Getting warmer....

one more day until...


Saturday, January 02, 2010

For Some in Japan, Home Is a Tiny Plastic Bunk

Business / Global Business
Published: January 2, 2010

For Some in Japan, Home Is a Tiny Plastic Bunk
Capsule hotels, built for salarymen who missed the train home, are becoming a last resort for the unemployed.

NYtimes link:

Friday, January 01, 2010

What happens when 2 year old dress themselves. Year in Review

Dressed up for walk with dad

Dressed self for preschool. (Pants just got in the way of the cowboy boots)

Picked out outfit for day at the Zoo

Dressed up for a playdate

Dressed to help mom with yard work

was asked to go put on her shoes

Yummy Snickerdoodles

lil EL doesn't eat eggs, so I am always on the lookout for vegan cookie recipes. This one (thanks to is super. It passes the non-vegan eaters taste test.

thought i'd pass it on...

go to for beautiful pics.

Makes about 18 Cookies

1 Cup Sugar
1/2 Cup
Earth Balance
1 tsp Vanilla Extract
1 Prepared Ener-g Egg-Replacer Egg
1 1/2 Cups Flour
1/4 tsp Cream of Tartar
1/4 tsp Baking Soda

Cinnamon Sugar, for rolling
Cream sugar, Earth Balance, and vanilla
extract together. Prepare the Ener-G Egg by following the package instructions
(1 1/2 tsp powder whisked with 2 Tbs hot water until foamy), and add it to the
Earth Balance and sugar mixture. Whip (or whisk) it all up until it’s light a

Whisk the dry ingredients together. Add 2/3 of the dry
ingredients to the whipped mixture and whip until combined. Add in the remaining
flour and mix by hand. Cover the dough with plastic wrap and refrigerate for 1

Preheat oven to 375º F.

When the dough is chilled, line a
cookie sheet with parchment paper. Using a #40 ice cream scoop, make balls of
dough (each ball will be made with 2 Tbs of dough, if you don’t have a #40
scoop). Roll each ball in cinnamon sugar.

Using a fork (or whatever you
want), squish the dough out into cookie shapes.

Bake at 375º F for 10
minutes for chewy cookies, 12 minutes for crunchy. Remove from oven and let sit
for 30 seconds. They’ll be very soft when they come out of the oven, but that’s
just fine! Gently remove cookies from the baking sheet and let cool for a few
minutes on a wire rack before serving.

Happy New Year and furthermore

Photos coming soon...

We spent Christmas in San Diego. New Year's in Vegas. Lots of family time. Lots of new presents. EL did get the pink guitar she had been 'needing'. Glad to see that Santa does not disappoint. :)

oh. Big things for us on the horizon... STAY TUNED!!!


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