“The Power of Play”

as so beautifully said by sister Barb when I relayed the story…

A couple nights ago when I was doing my part of the new night-night routine (reading stories from my post in bed) my daughter and I decided to make a bandage for one of her doll’s legs. The bandage on my leg is fairly large and my daughter has been told to stay clear of it. A bandage on her doll’s leg would be ok for her to touch and manipulate as she wants. With my husband’s help, we gathered some cotton balls, paper towels and tape.

Little one was so enraptured by what we were doing that she made not a peep.  There was no wailing for “more tape” or “let me do it” or “it’s mine”, just sheer awe of what we were creating.  Her mouth hung open the entire time.  She carefully carried “big baby” back to her room and made a new bed for her.  My husband said that she pulled out “little baby” and placed her alongside – much like the two of us when together in my bed.

My daughter has been through quite a bit in the last 4 weeks.  We stopped nursing, her 2 year molars erupted, she decided she would not sleep in her crib anymore, became afraid of the dark, and came down with a virus.  This was all while we were preparing for my surgery. Post surgery I think she is doing beautifully.  She has attentive family and caregivers around to let her process as she needs to.  There is daily “Dr.” play with all of her stuffed friends.  She takes their temperatures, gives them shots and asks them to take deep breaths while her toy stethoscope dangles from her ears.  Deep breaths indeed.


Elephant Family


The Bird Family Dance


Let the Games Begin!


September Fills


Kids Calendar


Cityscapes for Little People


Beet Ice Cream, with Orange Zest, Mascarpone, and Poppy Seeds

This recipe comes from “Jeni’s Splendid Ice Creams at Home.”  Thanks go to June Gillis, who gifted the book to me.

Wrap two medium beets in aluminum foil and roast, at 400 degrees, until very soft, about 90 minutes.

When cool to the touch, peel and chop, and then puree in a food processor.  Press the puree through a sieve, and combine 1/2 cup puree with 2 tablespoons sugar and set aside.

To the beet puree, add 2 tablespoons mascarpone cheese and 1/2 teaspoon sea salt.  Mix until smooth and set aside.

Combine 2 tablespoons whole milk with 1 tablespoon plus 1 teaspoon corn starch to make a slurry.  Set aside.

Combine 2 cups whole milk, 1 and 1/4 cup heavy cream, 2 tablespoons light corn syrup (or 1 tablespoon Agave Nectar), and zest of one orange (use a vegetable peeler so the zest is large pieces) and bring to a rolling boil for four minutes.  Remove from the heat and wisk in the slurry, return to the heat and boil for one minute, until it thickens.

Remove the thickened base from the heat and slowly wisk in the beet/mascarpone mixture.

Pour the mixture into a one gallon zip-lock bag and submerge in an ice bath for 30 minutes, or until chilled.

Once chilled, remove the orange zest and pour into an ice cream cannister.  Add 2 tablespoons of poppy seeds and churn according to the manufacturers instructions.  Once the ice cream has the thickness of soft serve, put into a one-quart container, cover with parchment paper and freeze, in the coldest part of your freezer, until firm, at least four hours.

Sure to please!




August means Blackberries

On our way to the beach we foraged…


Little Helpers

Three little helpers tended garden today.