Tiger Lilies

The lilies along the (death-trap) west side of our house are blooming! All this rain has the garden completely taking off, many perennials are taller then I am!

Makin' Lemonade

It's been edging 90 degrees with sopping wet humidity and rain this whole week. Today started off with a thunderstorm, rain scheduled all day long.

What to do, what to do all day inside with my infant and three year old...we decided to strap Charlotte in the Baby Bijorn, grab our umbrellas and go find puddles.

It was a lovely 45 minutes and it'd been way too long since the last time I had jumped in some muddy water myself.

Oh. MY. lord.

WHAT IS that?!?!?!?!

I just came in from getting the mail on our front porch (BAREFOOT) and narrowly missed stepping on this, this, rhino of a bug. Anyone know what he is? What shall I do with him? Flip him over with a stick and let him continue on his merry way? Squish him? Ohh, I don't think I can handle the crunch he'd make.

Can someone come over and take care of it for me? Anyone? Anyone?

Scott has something to look forward to now when he gets home from his golf outing today. Heh.

Chubby Baby at the Pool

Please ignore my Bert-like (from Bert and Ernie) voice, when will I learn to say less on videos? I certainly don't want to hear myself and I imagine no one else does either. :)

Side note, the last week has been a tough one, Charlotte decided she no longer preferred to take a bottle, leading us to a hellish battle every time we tried to give her one. I am reluctant to just go cold turkey with it, since I don't have a deadline of going back to work...it's just for my own sanity and the knowledge that Scott and I can get away if we need to at some point in the next 8 months. Here's hoping she gets over it at some point. If she doesn't, as one wise friend pointed out, "You'll blink your eyes and she'll be one." We'll cope.

Scott did tell her after a rough 45 minutes on Saturday that we were drawing up the adoption papers. Charlotte dear, don't believe him.

Come on Over...

The black raspberries are ripening!
Just for good measure, we've got some Kafir Limes and Meier Lemons too, after three years of coaxing the trees through hard Illinois winters they are producing!

Now if I can only keep Sam from picking everything before it's ripe.

Abandon is...

...a fearless three year old and a big boy diving board.

I love his pointed toes and the expression on the lifeguard's face. We had an awesome, if cloudy and sporadically rainy, Sunday afternoon combined birthday party with all Sam's cousin's at Medinah.

Some Reason's Not to Take a Nap

"I not seeeeepy."
"I need a drink of water."
"It NOT time to take a nap."
"See Mom, it not dark out yet!"

And my personal favorite,
"But I have a bad dream coming up!"

Great Sermon

If you have time and a cold Frappichino from your fridge to sip on, listen to this sermon from our church this past Sunday. We had a guest speaker who was great, awesome message about what True Christianity is about.
http://www.lightsource.com/ministry/running-to-win/

Training of the Potty

Well, it's been a week.

Seven days ago we began potty training with Sam. It has been a long, house-bound, interesting week. I've only been "peeped" on once. Only had to wash out poopy underwear twice. That's still two times too many. The kid is a champ, he totally loves going on the big potty now, and will chase me down, asking if he can go, in order to earn yet another jelly belly. We have consumed countless number of candies, I hate to see what the dentist will say when he goes later this year. One thing at a time though.

Seems like he's got it (knock on wood), much to my relief. I jumped the gun (just alittle, ha) with trying earlier. Sam still wears a diaper at night and during naps, but for the most part we now have only one child in diapers. What will I do with all that extra money each month? Started by buying myself Ad Hoc at Home and reading 60 pages of it during naptime.

Happy Potty Training to me. I deserve it.

A Sam-ism for today

Just heard in our kitchen:

"Sam, come here, let me wipe your face, sweetie." After he pounded down a chocolate yogurt and had it all around his mouth.

He runs in the opposite direction, launches himself onto our couch and proceeds to rub his face into the cushions.

"Sam, get your bum over here RIGHT NOW." (Spoken in a firm, slightly raised tone.) "One....Two............three."

And he's there, standing in front of me by three. I wipe his upturned face and he says, "You really good at your numbers Mom!"

First Annual Pool Trip!

We hit the pool at Medinah, Memorial Day Sunday, after a loooonnnngggggg winter of Sam asking, "'Member the pool? 'Member da diving board?" And sure enough, with no hesitation he marched his newly-turned-three legs up to the big diving board, crawled right up there, and jumped right in. Over and over and over again. We couldn't get him away! Finally Scott had to move to the side and that little guy did it all by himself, straight down into the water.

Charlotte was a champ. By 5:30 pm the sun had moved low enough where she could enjoy the warm water with the rest of us. She LOVED it. Not quite sure what she thinks of a bathing suit though. I think she wants more ruffles. Thank you Mary for the adorable swim suit! She would have stayed in the water with me for hours.

A lovely evening and a great way to use our post nap time. Looking forward to many more days like this, Lord willing.

A Lovely Weekend

Grace just left, having driven down from Ann Arbor Friday night. I feel like it wasn't nearly a long enough visit, but we both have responsibilities at home and cannot pretend we are still the girls who run to catch trains in Geneva, Switzerland, sit in coffee shops journaling about our angst, and eat ice cream three times a day with no thought to our 22 year old hips.

She is a dear friend and it was so much fun to drive into the city on a torrentially raining Saturday morning to enjoy breakfast at our favorite spot, Fox and Obel. That's the breakfast burrito with potatoes, a double baked almond croissant and a caramel latte, in case you wondered. It was luxerious to just SIT. Finish our sentences. Eat a meal uninterrupted and savor the taste of the food. Wander the store aimlessly. Laugh at how ditzy I've become, feeling like the baby is somehow taking all my brain cells. Shop on Michigan Ave. Lust over the iPad at the Apple Store. Suck down a papaya lime juice from Rick Bayless's XoCo. And...much to Sam's jealous amazement, make friends with the giant, Lego Woody at the Lego Store on Michigan. His little heart is breaking, believing that Woody is cheating on Bo Peep with Grace.

Just kidding. Thanks for coming Grace, someday we will be able to go farther, for longer. I'll take what I can get for now.

Tap House Grill in Glen Ellyn

Scott and I recently discovered this awesome little gem and have been four times in the last two months. I figured it was time to write about it. It is our favorite spot for a quiet date night together, and the menu is chock full delicious, well made, bar food.
Each month they run a drink, appetizer and meal special for an ungodly cheap price. The Berry Cosmo was last month's drink and it was delicious.

Don't be scared off as you enter in off Main Street, the first room is a dark bar with high tops. Check in with the hostess at the back of that area and keep walking back...further back...to the large, warmly lit room with booths. If you are really in the know, you'll as for a table out on the patio, under the massive flowering tree with twinkly lights in it. Can't beat the atmosphere on a warm summer's night.

Items that we've loved off their menu: Meatball panini
Mini bbq pork sliders
Mini kobe beef burger sliders
THE PORK NACHOS. Oh. My. Goodness.
Tater tots, tater tots, tater tots! Don't bother with the fries, they're pretty pedestrian
The warm chocolate cake is to die for, surprisingly.
The apple flatbread
And the carrot cake. You won't want to share any of that frosting but you should

Next on my list to try: the Homemade Kit Kat (homemade chocolate mousse layered with peanut butter wafer cookies)
The Adobo Chicken wrap with TOTS

Have a I sold you? Go enjoy a date with your someone for about $35- two meals and two drinks. Save room for dessert and ask early about the Kit Kat, they sell out quickly.

Jumbo Lump Crab Cakes

Ok, so folks. I have made this recipe twice in the past week and can't get enough of it. Costco sells 16 oz. of super jumbo lump crab meat for $13.99 a can. Seriously! And it feeds four to five adults, or even more! I made 8 huge crabcakes out of this recipe and gave two to each person, it was a ton of food. Based off of Ina Garten's recipe, I doubled the meat, and tweaked it in a few other spots. It is a commitment to make, the dicing takes a good 20 min, but you can make the entire dish ahead of time, cool them to room temp, freeze them in a ziplock bag, and then reheat in a 350 degree oven when you are ready! Again, seriously! So stinking good.

Jumbo Lump Crabcakes
2 TB. olive oil
1 & 1/2 cups small diced celery
2 shallots, diced small
1/2 cup small diced red bell pepper
1/2 cup small diced yellow bell pepper (or orange, whatever)
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
2 tsp. Old Bay Seasoning
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1 lb. lump crabmeat, rinsed, drained, and gently picked through to remove any shells
1/2 cup plain dry bread crumbs (Trader Joe's recently started carrying these, they're great)
1/4 cup minced fresh flat leaf parsley
1/2 cup good mayo (I like the new organic one at Trader Joe's)
The zest and juice from one lime
2 tsp. Dijon mustard
3 eggs

For Frying: 4 TB. butter
1/4 cup olive oil

Heat a large skillet (great time to use your cast iron pan), and place 2 TB. of olive oil, the shallots, celery, bell peppers, tabasco, Worcestershire, Old Bay, salt and pepper in it. Cook over medium low heat until vegetables are soft, about 15 min. Cool to room temperature. In a large bowl, mix mayo, bread crumbs, mustard, lime juice and zest, parsley and eggs together. Gently fold in the crabmeat. Add the cooked vegetables and mix gently. Chill bowl in the fridge for about 30 min.

Wipe down your skillet with a paper towel and melt 4 TB. butter with 1/4 cup olive oil. With your hands, shape crab mixture into about 1/3-1/2 cup patties and ease gently into the hot butter and oil. Cook them over medium low heat, keeping a close eye on how dark they are getting. I find it easiest to use two spatulas, to help press and keep them in their shapes and to lift them out. Cook for about 6-8 min, until browned. Drain on paper towels, keep them warm in a 250 degree oven and serve hot. OR, cool to room temp, stick in a ziplock bag and freeze until you want them. When you're ready, place on a jelly roll pan and heat until warmed through in a 350 degree oven.

Makes 8-10 large crab cakes

Mustard Lime Cream Sauce
1/2 cup sour cream
1/3 cup good mayo
2 tsp. dijon mustard
1 TB. champagne vinegar
the zest and juice of one lime
kosher salt
freshly ground pepper

So much of this sauce is to taste, I made it up after Anna mentioned one they made at Moveable Feast. I started with 1/4 tsp. salt and kept adding a little more until it started to taste right. Same thing with the vinegar, mustard and lime juice. Good luck. It's worth the hassle, so yummy.

Playing Around

So I finally bit the bullet. Broke down last week and bought an SLR, Nikon 3000. It's taken me practically all of the holiday weekend to read the manuel through and then figure out how to use some of the settings. Charlotte was very patient on Saturday, to a point. Looking forward to playing around some more...

Aunt "Gecka"

This is my sister, Jessica. She is a God-send. Literally. I do not know where the intense, undeserved, love for my children came from, but I am so so grateful for it. She works full-time as a therapist, and uses her day off, Friday's, to come and play hard with Sam for a few hours.

Every week. Every single week.

I love watching them together, they are two peas in a pod and I am so happy that he has someone in his life that understands him so well. He is deliriously in love with her, and idealizes her husband, "Uncka Matt."

We love you. Everyone should have an Aunt Gecka.

In the Wee Small Hours

This is the reason I stay home full-time with my children, to capture and savor these precious moments. The baby woke up at 6 am, Sam wandered into our room at 6:25 am and we just cuddled together for a while. I'm so thankful I could document this for future hard days when I need a reminder.

I swear to you the baby was smiling like a lantern, it's hard to see though because the video is kind of dark. Hope this makes you smile. "I yuv you, Charlyotte. What you talkin 'bout, Charlyotte? Is Charlyotte a mom, Mom? I yuv my baby sister. Bess you, Charlyotte! I kiss her. She yike me. What going on Charlyotte? What you probem, Charlyotte?"

Birthday Extravaganza

I don't know any other three year olds who could have possibly enjoyed a better birthday. And it's not even over yet, we have a party with his cousins in June. I cannot believe he's three. People always talked about how fast it all goes, but now I'm really seeing it. The baby days are behind us, I have a boy on my hands now.

This little man (who, when asked how old he is, answers "Fourteen. I fourteen.") was awake at 5:30 in the morning and had to be bribed back into his room to accept a birthday tray with candles, juice and a banana chocolate chip muffin. He opened presents, got balloons and then joined us at Starbucks for our weekly family "date."

Tim, the manager, thought he deserved an extra special treat. On top of the banana chocolate chip muffin. Hence the massive cup of whipped cream. It "disappeared" after a few bites. I'm not sure where it went.

We had a party for my side of the family and some dear friends on Sunday. Let me tell you, Uncle Julio's Mexican not only is a great restaurant, but they do an amazing job with carryout food. We had chips, salsa, guac, faijitas, chicken enchiladas, Front Street Cocina Margaritas for the adults and a pretty darn awesome chocolate cake. The frosting was from Martha Stewart and is now my favorite chocolate frosting. How could you NOT go right with cream cheese, creme freche, bittersweet chocolate AND cocoa powder? It was soooo good, especially cold out of the fridge the next few days. I mean I HEARD that it was good. Ahem.

So aside from birthday celebration and preparation, we've just been busy. I don't know where the last few weeks have flown. Charlotte is three months old now, smiles and chuckles and is just generally a lovely little person. I can't get her to go eight hours regularly yet, but that's asking alot for just a few months. Birth announcement is finally done, now to just print them and get them sent.

It's supposed to be in the seventies all week and sunny. Praise the Lord it's time to get outside.

Breakfast

A rattling noise makes it's way under my pillow into my ears at 6:13 am this morning. It's coming from down the hallway, what could it be?

I rise groggily from bed to check it out and come upon this scene.

"Whatcha doing Sam?"
"You hungry Mom? I making you breakfast!"

Oh my sweet son, love your creativity, just not the hour. Good job cracking your first egg yesterday for our buttermilk pancake dinner, I hope it leads to many great meals in your life.

Evidence

I shot this video yesterday, right after Sam wandered down from his nap, hair all askew, telling me the kitchen smelled like bagels. I'd made Martha Stewart's Best Brownies for Small Group behind his back and he was bummed. All he got out of it was to lick the bowl.

ANYWAYS, he said his little piece again and I wanted to get it on tape. In case anyone cares.

I couldn't have scripted this

...even if I'd wanted to.

We had a long, wonderful day today enjoying the gorgeous weather. Sam ran hard, moved rocks from one pile to another and fell face first into the tadpole wading pools at the Morton Arboretum while I juggled the baby from the stroller to the baby bijorn and back again. He took a three hour nap and then was super tired at bedtime tonight as well.

He is slowly working through a wonderful Children's Cathecism book, we're currently learning question number nine. Here's how the conversation went right before praying with him and turning his light out.

"Hey Buddy, In how many Person's does this One God exist?" (Question 8)
"In freee Person's."
"Can you name the three Person's, Sam?" (Question 9)
"Da Fader, da Son and da Hooooly Asparagus."

Scott put his face in Sam's pillow and howled silently, while I tried to keep a straight face. "The Holy Spirit, Buddy, that's right! And we did have asparagus for dinner, wasn't it yummy?"

This Little Piggie Went to the French Market

This Little Piggie stayed in her stroller, peering around intently.
This Little Piggie had a Videlia Beef sandwich from Shane's Deli.
This Little Piggie had none.
This Little Piggie squeeeeeeeed all the way home with her basket full of freshly baked Great Harvest bread, 2 lbs of asparagus, and the first Illinois strawberries of the season.

Oh baby the Market is back and we are HAPPY about that! Just spent a perfectly lovely Saturday morning letting our almost three year old amble strollerless into downtown as the spring breeze blew our hair around and the birds sang. We saw friends, played in the fountain, sipped on coffee and bought some lovely local produce.

There are some new vendors this year, most notably a booth from Zullo's in Chicago, making fresh and hot apple cider donut holes and local, organic Italian street food like roasted vegetable pizza and mini calzones.

This weekly tradition of ours is a highlight of the week for me, we are usually there rain or shine. I told Scott last night at dinner that I'm going to attempt to plan our next week's meals out on Fridays and purchase as many of our veggies and fruit from the market that I can. We'll see how that goes.

On the list for this week:
Cipriani Pappardelle pasta with asparagus, crisp chicken breast and lemon sauce
Buttermilk Pancakes with sliced strawberries
And some nonotable meals out of the freezer from my pregnancy hoarding days.

Best Facebook Post Ever

My friend from high school: "Katie L thinks JCrew is out of control with the naming of its clothes...'city safari pant', 'poem blazer', 'dune gown'? ...Where is the mini van expedition pant? The car pool cardi? And what's with all the 'boyfriend' chinos, tees, shorts, jeans, etc.? Where is the husband cut? Can't a girl dress like a corporate salesman anymore?"

Oh Katie, you kill me. If you were on Twitter you'd have quite the following.

Charlotte Laughs...kind of

I think she could be trying to say, "Leave me alone, that hurts," too. I don't know, I don't speak baby. I do swear that she TOTALLY laughed before I started filming. Of course.

Pretty Darn Awesome Chocolate Chip Cookies

Makes about 20 really large cookies

I tore a form of this recipe out of the April Martha Stewart Living Magazine and finally had a chance to make them on Sunday. These are awesome. A fun alternative to your normal Tollhouse. I've tweaked it in a few spots, here's what worked for me.

2 & 3/4 cups flour
1 & 1/4 tsp. table salt
1 tsp. baking powder
1 tsp. baking soda
2 & 1/2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/4 cup packed dark brown sugar
3/4 cup white sugar
2 large eggs
2 tsp. vanilla extract
One package ghiradelli chocolate chips

In a small bowl, mix together the first four dry ingredients, set aside. Beat butter and sugars on medium low until well mixed, scraping down bowl as needed. Beat in eggs one at a time. Add vanilla. Add flour mixture, beat on low until just combined. Add chocolate chips.

Using an ice cream scoop (holding about 3 TBS.), drop dough on a rimmed baking sheet. Place sheet in freezer for about 20 min, or until frozen hard. At this point you can dump them all into a ziplock bag and keep it in the freezer until you're ready to bake 3 or 10 or all of them.

Preheat oven to 375 degrees. Put a sheet of parchment paper on each cookie sheet, this is key. Drop six cookie dough balls on each sheet, spacing them out well. If cookie sheets are on the top/bottom racks of your oven, rotate them halfway through baking. Bake until golden brown on the edges but soft in the middle. I started checking at 11 minutes, took another couple minutes. Call it 12-15 minutes. Slide the parchment paper onto your counter and let the cookies cool completely before serving. You can then reuse the cookie sheets to do another batch right away, and no washing your sheets or a wire rack! You seriously need to go buy parchment paper right now.

Easter

Our Easter Sunday passed by in such a blur I can hardly remember it. We were up at 5:45 am, out the door of our house by 6:50 am, fully dressed with breakfast and lunch packed to eat in the car. I was under the delusion that we needed to get into the city by 8:00 inorder to find parking around our church and have decent seats for the service.

We pull up and we are one of five people there. Literally. We killed an hour and a half hanging out upstairs and then sitting in the front row, letting Sam listen to the orchestra and choir rehearse. I wish I had had the energy to take picture of him, standing over by the massive bass drum in the percussion section, hands balled up into fists, DYING to grab a stick and start banging on it. The thing towered over him, I think it was as tall as I was. "Sam, you can't touch that honey, they are rehearsing right now." "I DO touch it, Mom, I DO touch it ALL OVER." Sigh.

The service was amazing, with a 40 piece orchestra and massive choir, awesome sermon and testimony. My heart and soul have been craving worship and fellowship since the baby has been born and this felt so sweet.

So we jump back into the car and drive home, picking up the cheesecake and changes of clothes and head to Great Grandma's for Easter dinner with 25 of our extended family. So fun to introduce Charlotte to them all and eat Maggiano's and watch Sam do his second egg hunt of the weekend.

After a few hours of visiting and no nap for Sam, we finally ended up at Scott's parents house for the final egg hunt, fun time with cousins and aunts and uncles, and a thunderstorm that had threatened all day.

I was exhausted, and saddened that at NO point in the day did we get a picture of us as a family, let alone in our Easter finery. HOW do people do that by the way? I am seeing all these adorable pictures of people's kids on Easter posted on Facebook, at what point in the day do you take them? Getting out the door to church on time was the best I could do this year. Oh well.

I did get a picture of Sam's shirt at the end of the day, showing remnents of all the egg hunts he experienced. What a whirlwind and fun day! He is Risen!

"Painting"

I was on the phone in our front room for a few minutes while Sam was supposedly watching a movie in the family room, chilling out post-nap.

Walking into the kitchen, I come upon this. "WHAT are you doing Sam?!?" "I painting with da sugar, Mom."

No idea where he comes up with this stuff. I must not be providing him with enough art supplies, he's obviously ready for more then watercolors.

KidS!!

I still cannot believe we have two. Children, that is.

This week we've seen a turning point with Charlotte, she gave us a seven hour stretch the night after Easter, and six hours last night. The relief my body is feeling is indescribable, to sleep that long in one stretch is heavenly. She also has stopped being fussy in the evenings, instead becoming a pleasant little companion as Scott and I crash on the couch to watch Lost or catch up on our day. She's cooing and smiling and responding to us, such fun as she becomes a real part of the family.

Sam continues to adjust, we've had some rough moments but this morning felt normal. He was trying to make her smile as she sat propped up in the Boppy pillow, and succeeded brilliantly. The moment her face broke into a huge, gummy grin, he looks up at me and says, "She so booootiful."

Oh my heart can't even handle the joy.

Lemon Cheesecake...possibly the best dessert of all time

Ok, listen up people, this is worth paying attention to, despite the size of the recipe.

This dessert will blow your mind. You would pay $50 for this cheesecake, it is so good. I made it for my husband's family last year for easter, for a shower, then again this year for my family at Easter and each time it turned out pretty darn AWESOME.

So, I thought I'd share. The recipe comes from Cook's Illustrated, the home of so many fantastic things, but I tweaked it in a few spots. You can make the curd days in advance, and the crust the day before if you don't mind it being slightly less crisp. I also prepared the lemon sugar the day before too, right after grinding up the animal cookies into crumbs, avoiding washing the food processor more then once. The cheesecake itself comes together in like 15 minutes, so if you do the prep the day before it won't take much time, aside from baking time, cooling time, and then chilling in the fridge.

All that being said, here goes:
Cookie Crumb Crust
6 oz. Nabisco Barnum's Animal Crackers
4 TB. sugar
4 TB. butter, melted

Filling
1 & 1/4 cups sugar
1 TB. grated lemon zest
1/4 cup lemon juice
1 & 1/2 lbs. cream cheese (3 eight oz. packages), softened to room temperature
4 large eggs, at room temperature
2 tsp. good vanilla extract
1/4 heaping tsp. table salt
1/2 cup heavy cream

Lemon Curd
1/3 cup lemon juice
2 large eggs
1 large egg yolk
1/2 cup sugar
2 TB unsalted butter, diced and then kept cold
1 TB. heavy cream
1/4 tsp. vanilla
1/8 tsp. table salt

For the Crust: Adjust oven rack to lower middle position and preheat to 325 degrees. In food processor, grind cookies to fine crumbs, add sugar and pulse to incorporate. Add warm melted butter in a slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand. Transfer mixture to a 9 inch springform pan. Using the bottom of a cup, press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until fragrant and golden brown, 15-18 minutes. Cool about 30 minutes. When cool, wrap the outside of the pan with two 18 inch square pieces of tin foil. Set springform pan in a large roasting pan.

For the Filling: While the crust is cooling, process 1/4 cup sugar and the lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl as needed. Add the remaining 1 cup of sugar and pulse until incorporated. Transfer lemon sugar to small bowl. At this point it can be refrigerated until you need it.

In a standing mixer, beat cream cheese until soft and broken up. Add lemon sugar in a slow, steady stream, increase speed to medium and continue to beat until creamy and smooth, about 3 minutes, scraping bowl down as necessary. Reduce speed to medium low and add eggs 2 at a time, beat until incorporated, about 30 seconds, scraping bowl again as needed. Add lemon juice, vanilla and salt and mix until just incorporated, about 10 seconds. Add heavy cream and do the the same thing, just until mixed in. Give batter a final scrape, stir with spatula and pour into prepared springform pan.

Set the roasting pan with cheesecake in it on your oven rack, fill a tea pot with hot tap water and then pour it into the roasting pan until it reaches halfway up the sides of the cake. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny and an instant read thermometer inserted into the center of the cheesecake reads 150 degrees, about 55-60 minutes.

Turn off the oven and prop open the door. Allow cake to cool in it's waterbath for 60 minutes. Transfer the springform pan to a rack and cool to room temperature, about two hours. Run a sharp paring knife around the sides of the cake to loosen it from the pan. Leave the sides of the pan on to store it.

For the Lemon Curd: While cheesecake bakes, or days in advance, heat the lemon juice in a small saucepan over medium heat until hot but not boiling. whisk eggs and yolk in a bowl, gradually add sugar. Whisking constantly, SLOWLY pour hot lemon juice into eggs, dribbles at a time. The key is not to do this too fast, or you will overcook the eggs, ending up with delicious lemony scrambled eggs. Then return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until mixture registers 170 degrees on an instant read thermometer and is thick enough to cling to the spoon, about 3 minutes. IMMEDIATELY remove pan from heat and stir in cold butter until incorporated, then stir in cream, vanilla and salt. Place in a bowl, cover with plastic wrap and refrigerate until needed.

To finish the cake: When cheesecake is cool, scrape lemon curd onto it while still in the springform pan, spreading curd evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove sides of springform pan and cut cake into wedges. Serves 12-16 people.

Charlotte Smiles!

This was taken at a quiet moment after dinner last night, one of the few when our newest addition isn't screaming and fussing 6:00 pm on. I'm sure it's more of a sleepy/content related smile, but she's been busting out some real ones the past couple days for sure. What a pay off, to know she finally likes us! Around 1:13 is when it happens....

Drums

For all my friends out there with kids, this little website (Thanks Dave D.) has been a killer one for my three year old. Notice the button in the lower right hand corner that brings up the letters on the keyboard...Sam suddenly knew his alphabet stone cold, I give the credit partially to this. Ha.

http://www.kenbrashear.com/