That means... I'm, ah, one-twelfth of the way to completion. Phew. So far, the commitment to a daily photo hasn't been too strenuous. It's making me take more photos, which I needed to do. But, compared to my pre-blogging life, when I never EVER took photos (it was Toby's "job")... this is keeping me moving along in the right direction.
So far, my photos have been very day-in-the-life... domestic moments interspersed with glimpses of my "other life" downtown, etc. I have this voice inside myself that says "make it more artsy/edgy/interesting/etc" but so far I'm simply enjoying documenting our everyday life. Time with Jacky, for example, is accelerating so scarily fast that I just have this feeling I won't mind looking back later on snapshots of ordinary life. I think there's beauty there.
And, I think I'm going to ditch the mosaic for each week and just post the photos here with a quick description. Less complicated.
Without further ado... Week 4:
|01 22 11 :: Safety first. |
When you're two, apparently, headgear and safety always have a place at the table.
|01 24 11 :: Jammies and books -- is there anything better?|
The titles reflect important themes in our house these days:
"Sea Creatures" and "Everyone Poops."
|01 25 11 :: Getting dinner on the table.|
OK, so no, I didn't take this one. I was busy making a riff on our current favorite
stir-fry from Heidi. Being that it's not asparagus season (yet!),
we go with frozen green beans, and sub salmon for the tofu. So tasty and so quick.
|01 26 11 :: Heading home|
Bush Street, looking East. 5:30 pm.
|01 27 11 :: The TRUCK BOOK!|
Need I say more? He almost has the whole thing memorized.
He knows the names of trucks I've never, ever heard of. (And so it begins.)
|01 28 11 :: We are granola powered.|
At least during winter. We cannot be without granola, much less the greek yogurt to sprinkle it on.
I've been using the Smitten recipe, with some mods: oven reduced to 350˚,
extra virgin olive oil instead of veg oil, omit coconut, use super-dark maple syrup instead of honey,
and a generous pinch of Maldon as the salt. This week, our fruit is dried currants,
and I recently scored some "real" cinnamon which is pretty awesome on its own.
This is my must-have breakfast and my go-to snack.
Oh, and Deb's trick of storing your granola in the freezer is genius: totally works.