Happy friday!  Ah, it feels good to be a the end of the week.  And even better when it’s warm and sunny outside–prime time for a little BBQ and inflatable pool time.  That’s right:  inflatable pool.  We were soo tempted to buy one of those above ground pieces of work, as most homes have around these parts, but we decided against it…we happen to be one of the only homes in our neighborhood without a fancy in-ground oasis and I hopin’ we get in on some of that action this summer when they see us dying in the humid heat of New England!  But until then, inflatable heaven is what we got.

Dub, walkin!!!  (See our fabulous pool in the background?!)

Dub, walkin!!! (See our fabulous pool in the background?!)

It was Dub’s birthday May 1st.  Oh dear, with the third one you actually have to kinda be reminded that a birthday is coming up–seriously, this last year has gone by so fast it just doesn’t even seem right that he’s that old!  No worries, we didn’t forget and we had a great celebration outside on our deck–well, the four of us did.  Poor little Dub was so tired he could have cared less about his double decker sprinkle cake, he just wanted to go to bed.  Didn’t even want to taste it.  That’s ok, we ate it for him :)  Along with growing up, Cody lost his first tooth the other morning and has one about to give way any day.  Isn’t 5 a little early?  Oh dear…so big!


Yes. This is on my car.


We have Little League t-ball tomorrow–third game of the season and we are loving it!  Apparently we are in the “official” Little League program.  I had always assumed it was a universal term for younger boys playing baseball, but it’s more like Q-Tip.  You know, where we call every little cotton swap a q-tip, it is actually a brand name.  Got it?  Yeah, I’m learning.  And coming from a non-baseball watching or interested family, I am finding t-ball is the perfect arena for me (and the boys) to get my feet wet :)  This is serious stuff.  Opening Day was like it’s own holiday here in Somers–in previous years there was a parade that went through down-town Somers on Main St., but this year we marched through a mile long stretch that landed us right down onto the fields where a prep-rally of sorts was held and free hot dogs and chips were handed out to all who attended: t-ball all the way up to the Big League divisions.


The banner that led the way on our march.

As all of us were lining up for the ceremonial march I was marveling at the amount of people there and the excited expectation of all of the parents and players.  And, to my surprise, I really enjoyed the march.  I really enjoyed the prep-rally.  And I really enjoyed our little 20 min, everyone-gets-a-turn-2-inning game :)  I’m not sure if this is how all Little League season openers go, but I thought this was pretty darn special.  How we love this little town in The Woods!


B taking his first swing–a natural if you ask me (or Tyler) :)

Hangin in the outfield.

Hangin in the outfield.

With the weekend just about here, I thought I would share with you a side dish that is one of our family’s favorites!  Well, not just a favorite, but basically a staple in the spring/summer months.  By the time mid-April/beginning of May rolls around jalepeno, cilantro & lime are in our meals at least 3 times a week.  And if I’m being perfectly honest, it’s more like 5 times a week–I LOVE these flavors.  Fresh and bright–perfect for asian/Thai dishes and of course Mexican food!!  It may seem weird with this combo of feta, walnuts, corn & jalepenos, but do not let that keep you from enjoying this unexpected dish.  Plus, it could not be any simpler to make!

I did not create this delicious dish, nor will I ever claim to have done so with any recipe that I share!  So here you go:

Feta, Walnut & Corn Salad  (Real Simple 2009)


  • 1 cup walnuts
  • 4 cups fresh corn kernels (from 4 ears)
  • 2 jalapeños, seeded and thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and black pepper
  • 1/2 cup crumbled Feta (2 ounces)


  1. Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.
  2. In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.