This is Jenny, Kyle, and Charlotte's blog.
We are living it up in Albany Park in Chicago.
About threelittlebirds:
“Don’t worry about a thing, cause every little thing gonna be all right.
Rise up this mornin, smiled with the risin sun, three little birds
pitch by my doorstep, singin sweet songs of melodies pure and true…”
Bob Marley, Three Little Birds
“Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes? Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly father feeds them. Are you not much more valuable than they? Who of you by worrying can add a single hour to his life?”
Matthew 6:25
Get a pedicure! It seems so much more worth it in the summer when you can actually see your toes. and if you get one soon, those toes will be already for labor and delivery. Love you!
ReplyDeleteThe last time I got a pedicure, Lynn, I was so excited for it and then the girl who was doing it spoke NO (literally NO) English, tickled my feet the whole time, and then right before I left, I smudged the paint on my toe and had no way of explaining to her what happened. I'm thinking about asking Kyle to paint them for me next time. He might be good at that, right?
ReplyDeleteYou should read The Hunger Games, then Catching Fire then the third and final book comes out in August!
ReplyDeleteI can get you a lot of great series. I read like crazy when I was nursing! As for projects, here is something I always wanted to do, make alphabet flashcards or and ABC book with the family. You can get almost every letter in the alphabet: A - Adeline, Al, Aunts; B - Brixton, Brooke, Betty; C-courtney, Condaps, Caleb; you get the idea
ReplyDeleteMake this: tasty and easy!!!
ReplyDeleteSpaghetti with Asparagus and Lemon Cream
1 1/2 cups cream (we used half and half, I bet it would taste just as good with milk)
1 1/2 cups chicken stock (You can use veggie stock if you want)
1 tsp grated lemon zest
1/4 cup lemon juice
3/4 cup finely grated Parmesan cheese
14 oz spaghetti
500 gm (1 lb) asparagus, trimmed
1/4 cup parsely, chopped
pepper and salt to taste
Plcae the cream, stock and lemon zest in a frying panover medium heat and allo to simmer rapidly. Gradually whisk in the lemon juice, then stir in the parmesan cheese and cook for another 10 minutes or until the sauce has thickened.
Place the spaghetti in a large pot of lightly salted boiling water and cook till al dente. Drain.
Cut the asparagus into thirds and steam over boiling water until tender. (We just cooked it in a flat pan with just enough water to cover, like we always do.)
To serve, toss the spagetti with the asparagus, lemon cream, parsley and salt. Serves 4.
love you lady!!