I love looking at other mom's blogs, and recently Mary Kathryn S. had pictures of her little boy in the coolest blow-up kiddie pool thing. She was kind enough to pass on that it could be found at Wal-mart for only $20! So, on my next trip, I picked one up for Adeline. She loved it, you can tell from the pictures below. Thanks Mary Kathryn!
We've had a really lazy weekend, the last that we'll probably have for awhile. I think just about every weekend from now until the baby gets here will be filled with obligations, some fun and some not fun. I'm really sad that we will be missing out on a few weddings! Our friend, Elise, gets married soon, but it will be too close to my due date to be traveling. I do not know if you follow us on here, Elise, but I know you will be a gorgeous bride! You other law school friends will have to give her a hug for us. Some of David's friends from college are getting married too, in Birmingham and in Jackson, and we won't be making those either. I have learned that is another reason to not have a baby during the summer (other than the heat), you miss all the wedding fun!
I came across a delicious coffee recipe the other night. Those of you who know me know that has nothing to do with pregnancy cravings. I love fancy coffee drinks, and probably spent the equivalent of my law school tuition at coffee shops. Anyway, I went to Food Network the other night and typed in "coffee," and this is one of the recipes I found. It's so good! Props to Emeril, want to make sure to give him his credit : )
Chocolate-y Café Au Lait
1 1/2 cups whole milk
2/3 cup plus 1 teaspoon sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 ( 2-inch) cinnamon sticks
1 strip orange peel, about 1/2 inch by 3 inches
10 whole cloves
2 to 2 1/2 cups hot brewed strong coffee
1/4 cup cold heavy cream
Ground cinnamon, for garnish
Cocoa, for garnish
In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.
In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.
Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.
Serve immediately.
