Sandwich and Cat Sitting

>> Thursday, June 28, 2012

Another day. Another insane sandwich. (If you aren't familiar by now, check out our other creations.) Yeah. When Stephen and I have the option to eat out or eat in, we 9-times-out-of-10 choose to pick up ingredients to make a gigantic sandwich.

Like this one:

Here's tonight's (in piling order):

Slice of toasted yoga bread
Hickory smoked seitan
Melted swiss cheese
Baked onion rings (Alexia-brand)
Avocado slices
Sliced Fresno peppers
Romaine lettuce
Chipotle Vegenaise
Another slices of toasted yoga bread

Seriously tasty. Seriously filling. And we just picked up a jar of that chipotle fake-mayo tonight . . . I can tell already that it's the beginning of a delicious friendship. Anything chipotle has me hooked at hello.

Here's a question for you all (because I know a good number of cat-people read our blog -- hi, friends!): What do you do with your cats when you're on vacation?

Do you have a friend or neighbor drop by? Hire a cat-sitting service? Take your buddies with you? We are fortunate to have some great neighbors who take care of Rivey and Scully, but I can't help wondering if they miss us while we're away.

Stay tuned for tomorrow's postpartum fitness update. And over on Writing Chapter Three, we have some photos from today's first family trip to the pool.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!


Works Every Time

>> Tuesday, June 26, 2012

Now that we're getting awesome produce from our CSA share every week, I've stopped shopping so predictably at the grocery store. In the winter months, I had stuck to a list that didn't change much from week to week. But with so many new veggies coming into the house, I don't always know what to do with them all.

Here are a few recipe-free ways I use up random things to make delicious and healthy dinners. General grow-pleasing meals that work like a charm every time we make them!


There's no easier way to use veggies than simply chopping, tossing, and topping. Salads, warm or cold, make great starters or full meals. Dress with olive oil and balsamic vinegar (or get more creative). Top with shredded cheeses, avocado, sunflower seeds, beans, add herbs -- really, the list is endless.

Some more specific recipes:
Works particularly well with lettuces, other greens (spinach, Swiss chard, kale, etc.), carrots, radishes, onions, scallions, garlic scapes, peppers cucumbers, and tomatoes.


This method works with most all vegetables. Simply preheat your oven to around 400 degrees F. Chop veggies into chunks. Drizzle with olive oil. Toss in salt and pepper. Then all you need to do is place them in the oven for 15 minutes, stir, and then continue this process until they are golden brown all over.

Some more specific recipes:
Works particularly well with onions, peppers, eggplant, garlic, squash, asparagus, Brussels sprouts, cauliflower, mushrooms, and potatoes.


We most often find ourselves tossing together a variety of veggies with tofu -- or not -- and sauce. In fact, I'd say we eat a stir-fry at least twice a week. Sometimes with a simple soy sauce and other times with more elaborate flavorings. Just chop veggies, heat olive oil on the stove, cook, add sauce, and toss.

Some more specific recipes:
Works particularly well with baby bok choy, squash, broccoli, onions, mushrooms, garlic, napa cabbage, peppers, asparagus,

What's your fail-proof way to use up odds and ends? We'd love to hear your suggestions. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

And on Writing Chapter Three, you can read Ada's 7-month update and how to choose the right caregiver for a med-free hospital birth.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!


Weekend Fun: Group Runs

>> Monday, June 25, 2012

As I wrote on Writing Chapter Three the other day, I've been avoiding social situations a lot lately. And there is no better example than with how much I've been avoiding joining the local runners club for group runs.

Concerns I had included: 

  • I wouldn't know anyone. (That was more a concern a year or two ago.)
  • I wouldn't be able to keep up with others. Or that I would end up running alone anyway. 
  • I would bonk out and not be able to get home like I usually can if I don't feel like finishing. 
  • I would need to use a restroom or drink water and not be able to drop home. 
  • I wouldn't be able to get ready in time due to breastfeeding/etc. -- baby excuse stuff.

This Sunday, however, I had no such excuses. Ada had woken up earlier than usual. Fed earlier, too. Was on schedule to nap during the run. And Stephen was eager to watch her. Time rolled around to when I'd need to leave to join the run, so I went for it.

I'm so glad I did. Our local group has done a fantastic job of coordinating various loops from 6 to 16 (and beyond) miles. All those people you see above? For my area, that's a big crowd to draw at 8AM.

Those concerns I had?

  • I now know a bunch of people in the club. And you know what? Meeting new faces wasn't half bad!
  • I knew my general long run pace and asked around ahead of time to see who might be interested in joining me. My friend Sue was generous enough to let me tag along and we settled in with a couple others. I wouldn't say it was easy for me not going my usual slog, but I also felt strong being able to be more consistent about it. 
  • Had I not found anyone to run with me, I don't think it would have been so bad. People were running a variety of distances, so we were always crossing paths with others. Just being part of the group was in the back of my head regardless. 
  • Surprisingly, I was almost able to slip into a race day mentality. Had I run alone, I imagine I would have stopped at my house for a break or even stopped early. Being accountable made my workout better and longer. 
  • I didn't know it, but our run organizers have thought of everything. Several water stops were along the loops and dropping into a local business took care of a bathroom break I needed. No biggie! 
  • As I already mentioned, the stars aligned with Ada to allow me to make it to this run. But getting up a bit earlier than normal, pumping, and just leaving the house will help me in the future. It CAN be done. 
I ended my 10-miler thinking: "Why didn't I do this much, much, MUCH sooner?" I'm already making plans to do it again next weekend. Just the extra motivation I need to stay in shape over the summer months (I hate running in heat).

Do you participate in group runs? If so, what do you like/dislike about them? And if you haven't, do you have share some of my same concerns?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!


Michelob ULTRA Light Cider Review

By now you all know that we’re big beer fans. Light, dark, hoppy, bitter -- you name it, we’ve tried it all and (with the exception of most wheat beers) love it all. But did you know I also enjoy hard ciders? I definitely do, especially in summer.

I was psyched when I was given the opportunity to review Anheuser-Busch’s newest addition to the Michelob ULTRA family -- Light Cider -- which was placed on store shelves nationwide in early May.

The past six months, I’ve been avoiding heavy, high alcohol content beers or other adult beverages due to breastfeeding and watching my weight. For these reasons, the bottle’s 120 calories (which is 1/3 fewer calories than most ciders on the market) and 4% alcohol is certainly appealing to me. Too, with the warm temperatures here to stay, I’m retiring my oatmeal stouts and smoky porters in exchange for more seasonal appropriate drinks with the occasional ice cube (anyone else do that?).

You also know that we brew our own beer. One cool thing about hard cider is the brewing process. Whereas barley is used traditionally during beer-making, apples are used in their place for cider. The result is an adult beverage that is naturally gluten-free, which I know some of you can appreciate if gluten isn’t a regular part of your diets.

Overall, I like the cider’s light, crisp mouthfeel. It’s far less sugary sweet than other varieties, which—at least in my opinion—reminds me almost of my favorite champagne poured into a 12-ounce bottle. It might be because the drink is naturally sweetened with Stevia. I’m still new to Stevia, but so far, I’m in love. The apples are hand-picked, too, which is definitely a plus.

If you’d like more information on Michelob ULTRA Light Cider, you can check out your local grocery store, visit the Michelob ULTRA Light Cider page on, or click over to the sponsor's site.


Lunch "Calzone" for One

>> Thursday, June 21, 2012

Finding time to make a substantial lunch is getting harder and harder these days. I had these notions that being home with Ada would mean lots of time to fiddle around in the kitchen. Lots of time in general, really. But as Ada's mobility has picked up speed, my ability to keep the house clean, feed myself, and maintain order otherwise has lessened.

 Halted? Well, maybe not that bad. But I'm still getting used to it all.

So, at least for now, lunches (any everything else) require a bit of planning. Being smart. Keeping convenient sources of healthy nutrients on hand. Actually, it reminds me quite a bit of when I was working full-time. Imagine that!


What you'll need . . .

  • 1 whole wheat tortilla 
  • 1/4 cup part-skim ricotta cheese 
  • 1 fresh tomato or a few canned, peeled tomatoes, sliced 
  • 1/2 cup fresh greens, like baby spinach 
  • Black pepper, to taste 
  • Spritz of olive oil

Method . . .

  1. Take your tortilla and spread your ricotta evenly. You may use more or less ricotta depending on what you'd like to eat, of course. There's no right or wrong way. 
  2. Spritz a fry pan with some olive oil and blaze some medium-high heat underneath. Then place your ricotta-topped tortilla inside, ricotta side up, of course. Let cook for a couple minutes. Then sprinkle some pepper and arrange your slices of tomato. Top with greens. Cook for another couple minutes until the bottom of your "calzone" has browned nicely. 
  3. Then fold in half with a spatula and let cool for a couple minutes. 
  4. Cut into slices, if you wish, and enjoy. 
It's quite a messy lunch, but well worth it! Of course, it isn't much like a real calzone. It's lighter -- so perfect for a mid-day meal. I served mine with what I call "race day oranges" which is just my dorky way of saying quartered oranges. It's my favorite way to eat the fruit.

Breastfeeding combined with running is really kicking my butt. I am starving almost constantly. So, I eat whenever Ada eats. This means I'm not sitting down for three large meals a day. Instead, I nosh on medium-sized meals, like this one, throughout. It's working well for me, but incorporating more protein, with eggs, cheese, yogurt, nuts, tofu, etc., as many of your have suggested, has been key.

How do you make time for lunch? If you're working, do you pack the night before? If you're home, do you have some go-to meals you stick with? I'd love to hear your methods!

And today on Writing Chapter Three, I wrote about Me, Myself, and Ada. How to retain a sense of my identity as a stay-at-home mom. Harder than I thought.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!


Food for Runners: Q-u-i-n-o-a

>> Wednesday, June 20, 2012

I suppose I could just call this post "Food for HEALTH" instead of making it runner-specific. But we're continuing with our series of foods that fuel activity. If you're catching up, we've covered bananas and garlic -- and included our favorite recipes from across the web.

We love quinoa because it goes with most any meal. And according to, though we often think of quinoa as a grain, "it is actually a seed from a vegetable related to Swiss chard, spinach and beets."

So why is it so good for running? Well, it's been considered a super-food for thousands of years. In fact, "Inca warriors had more stamina and quicker recovery time by eating these quinoa seeds." (Source)

Some especially good news for vegetarian and vegan runners: "Quinoa has a higher protein content than wheat, barley or other major grains. One cup of quinoa has 9 grams, which trumps the protein-rich egg (6 grams)." (Source)

Quinoa also offers much in the way of antioxidants, "protecting the mitochondria from oxidative damage created during energy production as well as guard other cells, such as red blood cells, from injury caused by free radicals." (Source)

Here are some of our favorite recipes for breakfast, lunch, and dinner:

Kevin's Blueberry Quinoa Parfait
Alyssa's Maple Apple Quinoa Granola
Monique's Whole Wheat Banana Quinoa Pancakes
Tastespotting's Quinoa with Asparagus and Fava Beans
Our Quinoa Chili
Cassie's Quinoa Black Bean Burgers
Jane's Chana Masala with Quinoa
The Redhead's Green Goddess Quinoa Cakes
Our Red Quinoa Bread
Ashley's Skillet Quinoa Oat Bread
Fleeting Delight's Quinoa Sushi
Kathy's Quinoa Superfood Tacos
Our Chickpea Quinoa Salad
The NYT's Pho with Broccoli and Quinoa
Vianney's Quinoa Coconut Cookies

We usually buy quinoa in the bulk bins at Wegmans. It's readily available in most grocery stores across the country and beyond. Recently, however, Feed Adam sent some quinoa and quinoa flour (which I had never used before).

Feed Adam quinoa is planted, harvested, and processed by an indigenous Ecuadorian non-profit women's foundation called Randimpak.

Anyway, I know lots of you buy bulk ingredients online, so the next time you order, consider giving them a try. They offer bags of quinoa and quinoa flour up to 25 pounds! Here's a link to their shop. $1 per pound of their food sold and 50% of the profits from bulk sales is donated to help "eat away" at poverty.

Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C


Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!


Getting Older At My Own Pace

>> Tuesday, June 19, 2012

As I have moved my way through my twenties, I have crossed off some major milestones and life events. First, I graduated from college. I got a real world job not long after that. Then Stephen proposed, we moved in together, and eventually got married. We bought a house and started nesting.

Most recently, as you all know well, we had a baby.

In July I’ll enter my final year as a twenty-something. I’d be lying if I told you I don’t think about it quite often. Entering my thirties, though, isn’t something I’m necessarily bummed about.

It’s perhaps one of the most dreaded birthdays of the women I know, however. Their perception is that youth is over, that age thirty means the whole real adult thing begins, and it’s—well—scary.
I, on the other hand, have seen incredible improvements in my life as I’ve aged, especially in the last decade. With every event that I’ve crossed off my life list, I feel I’ve learned much about myself, my family and friends, and the world around me.

Being a mom is perhaps the most incredible and humbling of these experiences, of course. With Ada, I’m learning something new—good and sometimes bad—about myself every single day.

I think about aging a lot when I run. Starting a running routine was one of the first decisions I made for myself as an autonomous adult, and I imagine it was one of the best decisions I could have made to keep myself younger longer.

Quite frankly, when I started racing, I felt embarrassed to be passed by guys and gals in their sixties and seventies. I should be leaving these older men and women in my dust, I used to think.

Now? I can’t help but see my own athletic potential as the clock continues ticking. And it’s incredibly inspiring to me to think I could be faster and in better shape in the future, even 20 or 30 years down the road. That’s something I never thought could be true when I was younger.

The thing about approaching my thirties (and beyond) is that I still feel young. Vibrant. Energized. Excited about life and the things I have yet to experience. The whole “you are only as old as you feel” thing completely resonates with me. If I am feeling good, my life will be good—no matter if the guy in the checkout line asks for my ID when I buy my favorite six pack. If I’m treating my body and mind well, there are really no limits to what I can accomplish at any age.

Pfizer wants those of us at every stage of the aging process to embrace and celebrate aging. Get Old is their new community, dedicated to discussion and learning about how to maximize our quality of life as we age. Write about your feelings on aging, read about how others feel, and find tips and tools to age in a way that makes aging exciting and fulfilling instead of frightening.

* * * * *

How do you feel about getting older? Just leave a comment and you'll be entered to win one of three $500 SpaFinder gift cards, courtesy of BlogHer and Pfizer! Entries from all participating blogs will be pooled and three winners selected.

For your convenience, here are highlights from the Official Rules for the Sweepstakes. Please note by submitting an entry you are agreeing to the full Official Rules, available here.

No duplicate comments.

Please do not mention or imply any pharmaceutical products in your posts. Posts that mention or imply a pharmaceutical product will be subject to removal.
You may receive (2) total entries by selecting from the following entry methods:
a) Leave a comment in response to the sweepstakes prompt at the bottom of this post.*
b) Read the official rules to learn about an alternate form of entry.
*Note: if you want to comment but either (i) are not eligible or (ii) do not want to enter the giveaway, please include something similar to the following statement in your comment: “I do not wish to enter the sweepstakes.”

This giveaway is open to US Residents age 18 or older. Medical professionals who are licensed (or are otherwise authorized) to prescribe medications are not eligible to enter. While BlogHer encourages you to share your thoughts and experiences about getting older, comments discussing medical conditions and/or medical products are not permitted, may be deleted, and are invalid entries. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to respond; otherwise a new winner will be selected.

This sweepstakes runs from 6/18 to 8/31.

Be sure to check out the Get Old page to find out more about the Get Old platform and read how other bloggers feel about aging!


Cookie Dough Crumblers and Giveaway

>> Monday, June 18, 2012

* * * Giveaway Now Closed * * *

Congrats to Jen (California Meets New Jersey) who writes: "Well if I made it past putting it together and not eating the whole bowl...I like to make my own ice cream sandwiches with homemade cookies!"

You all know about my struggles with sugar. Things are looking up, which I'll write about another day, but I must say that Lindsay (Love and Olive Oil) is responsible for a sort of relapse.

A brand new collection of her recipes came out on June 5th in a book called The Cookie Dough Lover’s Cookbook (Quirk Books). It's absolutely teeming with dessert ideas that feature -- you guessed it -- cookie dough.

To celebrate, Quirk Books has asked several food bloggers across the web to go crazy with her concept and create their own masterpieces. With cookie dough. Please. You had me at hello.

Thing is, I eat cookie dough so frequently, I could really only think to share my extremely basic (and quite embarrassing) guilty pleasure. This is my favorite way to eat it.

Obviously that wouldn't earn me any points. So, I went back to the drawing board. Cookie dough cheesecake? It's been done. Cookie dough tirimisu -- also done! Surely there's got to be SOMEthing unique and new!


OK. No babies were harmed in the execution of that joke. It was purely photographic. The babe ate carrots last night.

Anyway, I decided to keep it basic . . . with a twist. These cookie dough crumblers are bite-sized, salty, crunchy, chewy, and topped with chocolate-peanut butter.


What you'll need for the cookie dough:

  • 1/2 cup Earth Balance or butter
  • 1/2 cup light brown sugar
  • 1/4 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons light coconut milk (or other milk/substitute)
  • 1-1/2 cups whole wheat flour
  • Pinch salt
  • 1/2 cup chocolate chips
For the pretzel base:

  • Pretzels, enough to make at least 3/4 to 1 cup when processed
  • 2 to 4 tablespoons melted Earth Balance or butter
For the chocolate:

  • 1/3 to 1/2 cup chocolate chips
  • 2 tablespoons peanut butter
  • 1 tablespoon Earth Balance

Method . . .

  1. Cream together the Earth Balance, brown sugar, cane sugar, vanilla extract, and coconut milk. Beat until light and fluffy. Then add in the flour, salt, and chocolate chips. Mix until combined. Set aside.
  2. Lightly butter the cups of a mini muffin tin and set aside.
  3. In a food processor, pulse your pretzels until they are into little bits. Then add in the melted Earth Balance. More EB means less crumble. Though, I used 2 tablespoons and think mine are almost too crumbly. It's up to you!
  4. Press equal amounts of pretzel mixture into the cups of your tin. Make sure you have a little left over for sprinkling at the end, though you will have a bit that comes off when you pop them out of the tins.
  5. Then press equal amounts of cookie dough into each tin. You may have some left over. Eat it promptly. (Well, that's what I did. You can also store it in the fridge for the week.)
  6. I covered my tin and placed it in the freezer for an hour to chill. Then I gently popped each bite out using my fingers and placed on some tin foil. I would have used wax paper, but I was out.
  7. Then melt the chocolate, peanut butter, and Earth Balance together. I did it in the microwave, but stove works, too. Spoon this mixture over each bite and then sprinkle with excess pretzel. Let chill in the refrigerator for several hours. Or eat right away for a gooey experience.

Don't mind if I do!

And the book again is The Cookie Dough Lover's Cookbook by Lindsay Landis. I've had my copy for maybe a month and it's already well worn.

GIVEAWAY: If you'd like to win a copy of the book, just leave a comment below -- by midnight EST by Thursday, June 21, with some way to contact you -- with how you'd use the cookie dough. Winner will be announced Friday morning.

And to check out scenes from Stephen's first father's day, visit Writing Chapter Three. We'll be back with more weekend happenings later in the day.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!


10 Years of Running: Changes

>> Friday, June 15, 2012


I started running in a pair of Adidas trail sneaks I found at a discount store at the mall. I kept running in them for two years -- until the model changed enough and I got a black toenail because they didn't fit the same way anymore. I graduated to Mizunos for several years, Wave Runner, I think, at one of my friend's suggestions. Those got old after a while, so I tried the Asics Gel Nimbus and even Kayanos. Runner's World seemed to say they were all the rage, but they were so expensive and just not for my feet.

Then I tried barefooting for a while. I ran 17 miles once in my Vibrams. But my relationship with the Five Fingers lasted about as long as most Hollywood marriages do. (Stephen, on the other hand, is committed to Vibrams -- and me -- for life, it seems.) Now you all know I run in Nike Frees. I've been in them the last two years and, at least at this point, don't see going back.


This one's obvious. If you move towns/cities, your routes change. I did an entire post a while back that covered my first running routes. Ah, the memories. I guess more than the physical routes have changed, the way I treat these paths in my head is different.

I used to favor loops and doing several repeats of the same thing (for whatever reason, I don't know). Repeating the same stuff a couple times a week. Then I liked out-and-back runs. I HATE them now. Then there were the long, ambling loops when I was deep into marathon training.

At this point, I'm into random twists and turns. Not running the same ones several times a week. Keeps me guessing.

Club Involvement.

When I was in college, I shied away from running partners and getting too involved with the local club. To be entirely honest, those serious runners intimidated me. I'd overhear them at races making plans to meet up for an "easy 12-miler" on the weekend. AT that point, my longest runs were around 6 miles. 12 sounded grueling and anything but easy.

Now I understand that type of talk. And I'm guilty of it myself -- when you run a marathon or other longer/faster/crazier race, your perception changes. But even better: Our local runners club is totally into including EVERYONE, no matter the ability. I'm all in.

Gear and Fuel.

I started out sans watch. Then I got a basic Timex. I used to HAVE to run with a hat on. Hydration packs. Shot blocks. Gu. Homemade energy chunks. These days, I slap on my shoes and head out to clear my head. If I run long, I drop by the house and have a glass of water with a handful or cereal or the occasional Honey Stinger.

My running is much simpler. And all that performance enhancing stuff has never done much to help with my race times anyway.


It's true. When you're bitten with the running bug, you get the fever. Did I just mix two things there? Whatever. When I first started running, it was all I ever talked about, thought about, and dreamed about. College classes were in there, too -- but if I wasn't studying, I was running, signing up for races, or reading about, well, running.

Now my life is more balanced. Of course, having a blog focused on fitness means I get a little carried away sometimes with how much I think about best ways to do speed work, etc. But I'm much better at switching off the running and enjoying other facets of my life. Balance is good.


I don't think I'm the model of how to train smart. I am overly conservative. I am only now starting to engage in formal speedwork. I skip runs if I feel the slightest bit sick or injured. Still, my fitness level over the years from sticking with running has improved. So have my race times.

What I've done to supplement my running has always changed. Yoga. Strength training. Biking. Swimming. Running has always been in the mix, though. As a result, I have become a stronger runner over time simply by keeping up my routine.


Of course I always am interested in participating in different races or chasing specific times. But I guess what I mean in that my goals have changed is this: I don't race all races like I used to. I don't NEED to PR to feel good about a run like I used to. In fact, I don't need to race at all to have running in my life and stay with it.

This weekend, for example, I'm running a 20K. Slowly. And I'm cool with that. I have kept up with 10-milers, but nothing above that since the half marathon. My goal is to finish and not look at a watch once. I think some people think if you're going to do a race, you should definitely race to do your best. I disagree because "best" on any given day is influenced by so many factors. And there's nothing wrong with that.


I started running with a motivation to get fit, but more to lose the freshman 15. Then I got really into improving my times and distances. Things continually change, but as I have mentioned recently, my main motivation for running these days is to be a role model for Ada.

I also want to be a runner for life. That's pretty motivating, too.

What's changed in your running (or other exercises) routine over the years?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!


Family and Food

>> Wednesday, June 13, 2012

I've mentioned it a few times on Twitter recently -- but I am totally obsessed with genealogy at the moment. And to be entirely truthful, I have been my entire life.

I've been catching back-episodes of Who Do You Think You Are? and it set me over the edge.

My dad's family (above) has done extensive research into where we're from, who's who, etc. My mom's side is a bit of a mystery . . . so that's what I'm concentrating on currently. Gathering known names and dates from my grandparents and searching like crazy.

Stephen would tell you that I've parked myself on the couch each night for a week -- computer in lap -- yelling out phrases like "Obituaries are where it's AT!" and "Hell YES findagrave [dot] com!"

Last night I discovered that some of my ancestors came over to Philadelphia, PA, in 1740 from Germany (Switzerland today) on a ship called the Friendship. I don't know. There's something so incredibly interesting to me about the whole process.

One thing I certainly did not inherit from my family is my taste in food.

I was telling my mom about this avocado egg salad recipe and she, somehow without words, said YUCK! But that's totally not the case. It may be one of my new favorite recipes.

First we need to talk about making the best hard-boiled eggs. This is important because growing up (and, sorry again, mom), I always thought hard-boiled eggs were supposed to be slightly grey on the inside. But actually this means they are over-cooked.

This is more like it:

And I must default to Martha Stewart for the method. I follow it e.x.a.c.t.l.y and get perfect results every single time.

To make the avocado egg salad, you need the following . . .

  • 4 hard-boiled eggs
  • 1 large avocado, cubed as you see above
  • 2 tablespoons mayonnaise or Vegenaise (we used it b/c we don't love mayo)
  • 1 teaspoon curry or fenugreek powder
  • Pinch of salt and pepper

I didn't get a great photo, and this filter doesn't help much either. But all you do is combine all the ingredients in a large bowl and mash together with a fork. Adjust the salt/pepper/mayo to your tastes. Then slap between two slices of bread or in a wrap and enjoy.

Yet another fantastic sandwich we had this weekend. And if you didn't catch yesterday's post, we had quite a masterpiece on Saturday night as well!

Speaking of food and family, today on Writing Chapter Three we're talking about Ada's current solids situation. We started out with Baby-Led Weaning. What we're doing now has involved a change of plans.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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