Sunday, August 17, 2008

6 weeks...

Okay, my only excuse not to get this post done on time is the Olympics! I have been glued to the tv. I think that is how I am going to remember nursing Nate - all the Olympics I have watched! We celebrated the opening with some yummy Chinese food and had a great time. Wasn't it great?!? I've totally enjoyed the beach volleyball, gymnastics, swimming and diving. It's interesting having it on so many channels - to watch other sports like handball, weightlifting, badmitton, and more! Not sure yet which sport Nate likes best...

Another great thing is that I am now driving! Yea! On our first day in the car we took my mom to Taylor to catch the train to Ft. Worth (she had a great time - can't wait to take Nate on it), and then we headed up to Granger to visit Mrs. Butler and JoJo. That's the farthest Nate has been from Austin.

A special thanks to Mrs. Rose for the great soup she brought us this week. It was delicious!! I need to get that recipe from you.

Week 5 update:
Day 35 - Mama leaves on the train - and we are sad to see her go. We went up to visit our friends in Granger.
Day 36 - Our family friend Meredith comes to visit.
Day 37 - the Olympics begin! Yea! Mommy and Nate also go out for lunch with friends for the first time.
Day 38 - Spend the day watching the Olympics. We went on a safari with Texas Alliance for Life (what we "won" for Nate raising over $1000 for the their Walk for Life). Nate also met some of my former co-workers and volunteers.
Day 39 - Nate did great at Mass! Slept the whole time!! We also went to Sam's for the first time and Nate seems to have had his first "cooing" conversation with us.
Day 40 - Mrs. Nicholson picks us up to go to the Mornings with Mommy meeting at our church. We have a fun time with the other moms and kids. I also have my 6 week check-up - all is good! We've also found out that Nate is getting much better at holding up his head.
Day 41 - Mrs. Rose comes to visit and brings us yummy dinner! Thanks!

And we had a little photo shoot this week...


Katie B Rose said...

I'm so glad you liked the soup, Mrs. Dobson. Here's the recipe, courtesy of Ina Garten (Barefoot Contessa), who's my favorite:

1/2 pound dried white beans, such as Great Northern or cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage, optional
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock, preferably homemade
4 cups sourdough bread cubes, crusts removed (I don't add these)
1/2 cup freshly grated Parmesan, for serving
sprigs of fresh rosemary and balsamic vinegar to tast

In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

Alexis D. said...

thanks Katie! Ry has requested that I make it again!!

Anonymous said...



I don't have much time for blogging anymore, thanks to an insane fearless toddler, but I just wanted to say congrats and he is gorgeous.

Ma Beck