Rewind: Trip to GA

We finally have a new laptop! This means that I can finally blog about the month of December. All of my pictures have been sitting on the camera for the last 2 months. 

George and I flew to GA the second week in December for 5 days. Great Grandpa, uncles, aunt, and cousins and friends were able to meet George. It was very special. 

Flying with a baby went better than I thought it would...or at lease better than the worst possible scenario that could have happened. This, of course, would have been screaming for the whole 2.5 hour flight. There was some puke, a blow-out, and some extreme nap fighting but in all he did fine. 

Getting some wiggles out before getting on the plane

Checking out Grammies lighted houses

Uncle Timothy

Nonno

 I recommend this tasty brew...tried it while I was there

Cousin Lucie has been calling George "her baby" ever since she found out we were having a baby...

...this was a big moment. She finally got to hold "her baby".

Cousins!

Grandparents x5

Ava is taller than I am! Might take after her mother and uncle.

George and great grandpa Sam

4 generations!!

Uncles (Wesley, Micah & Phillip)

George was falling apart by this time...nap time

Great trip...next time we're taking daddy.

Baby In A Sweater

Eating: take 2

A Little Of This A Little Of That: Pictures From Our Day

1. Stack of clean diapers

2. Must get this unpacking done. 

3. Exercise

4. Valentine's jammies

5. Winter + dirty hair

6. Love

7. Supper

Grapefruit Jam

I love grapefruit! I also love that they are 4 for $1 during the winter. Since they're such a bargain I decided to make jam or marmalade with them. I found a recipe for Grapefruit Jam on Food In Jars website. She came out with a cookbook last year that I would love to buy at some point. Here is the recipe.

Ingredients

• 8 large red grapefruit (approximately 4 pounds)
• 2 1/2 cups granulated white sugar

Instructions

1. Start by supreming the grapefruit. Do this by cutting the top and bottom off. Then, working from north pole to south, cut the rind off the fruit (you want to expose the interior surface of the fruit). When rind is entirely removed, use the knife to separate the fruit from the membrane of the fruit.
2. Collect the naked fruit sections and their juice in a large bowl. Set any seeds you find aside. Bundle them up in a length of cheesecloth. They’ll give the jam an extra hit of pectin.
3. Once all the fruit is supremed, pour it into a large, non-reactive pot and add the sugar and the cheesecloth bundle containing the seeds. Stir until the sugar begins to dissolve.
4. Turn the heat to high and bring the fruit mixture to a boil. Cook at a bubble, stirring regularly, until the jam reaches 220 degrees and passes the plate/sauce/wrinkle test (remove the pot from the heat source while you’re testing to prevent scorching).
5. When the jam passes these set tests, pour into prepared jars. Apply lids and rings and process in a boiling water bath for ten minutes.
6. When time is up, remove jars from canner and let them cool on a folded kitchen towel. When jars are cool to the touch, remove rings and test seals. Store sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and used first.

Funny George

Sunday Lunch

So we just moved yesterday...you can tell by the loads of boxes in the background. Our good friend Martin over looked our mess for Sunday lunch. Oh yeah, he helped us make the mess yesterday...thanks for helping us move.

Baby In A Sweater

George likes hanging out in our bed. Usually I can get 10 minutes of sewing or tidying up done before he scootches down under the sheets and gets mad.