Zoey’s first day of Second Grade, and the first day of Keegan’s last year of preschool:
Zoey’s first day of First Grade, and the first day of Keegan’s second year of preschool (or close enough):
Zoey’s first day of Kindergarten, and kinda sorta Keegan’s first day of preschool:
Here are some more photos from this year.
This time we’ve actually uploaded Keegan’s birthday photos in the same month he turned four. Of the same year, too!
Here they be…
Facetime, a set on Flickr.
More photos coming soon… Really!
Yeah, we know this is late. We’ve been busy not blogging. Somewhere in the not-too-distant past, our little girl turned seven years old. Years! Seven! Seriously. In case you don’t believe me, here is some photographic evidence (click through to the Flickr set):
Zoya from Zoey’s preschool class was at the park today, and brought along her face-painting kit. She only does cats and dogs, but her services were in great demand.
View all the photos
This air conditioner has been in our garage ever since we moved from our old house. We have the wrong kind of windows here, but it just fits this one in the living room, as long as you squint your eyes and tilt your head to the side a bit. The sticks propping it up outside are totally regulation, too.
Grandpa watching Keegan draw with Doodle Buddy on the iPhone.
Yesterday I asked Rona what she felt like having for dinner, and she suggested “something African.” I started with what I knew we had (chicken, sweet potatoes, and Google) and was inspired to create this stew. It seems somewhat tagine-like, so I say close enough to African. It’s certainly tasty, and very satisfying in the belly.
- Extra virgin olive oil (sorry, didn’t measure it, but not much)
- ~3 pounds boneless, skinless chicken thighs
- 2 pounds sweet potatoes, peeled and cut into spears
- 1 15 oz. can diced tomatoes (I used fire roasted w/ garlic), partially drained
- 1 medium yellow onion, stemmed, peeled, & cut into strips
- 4-6 cloves of garlic, peeled & smashed
- 2 cups chicken stock
- 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- ~1 teaspoon turmeric
- ~1 teaspoon cumin
- 1 teaspoon salt
- Freshly ground pepper, to taste
- Heat oil on medium high in a heavy, large stockpot (I used our awesome French oven)
- Lightly brown chicken with rosemary, turmeric, and cumin
- Add onion & garlic and saute until onion is soft & translucent
- Stir in remaining ingredients
- Bring to a boil
- Reduce heat to low, cover, simmer until potatoes are soft
I served it with roti/chapati, though I used the ready-to-make version from Costco (“Rotiland,” from Full Circle, the same company that makes the great “Tortillaland” make-them-yourself tortillas they also sell at Costco).
Sorry I didn’t get a photo—too busy eating!
[Inspired by a similar slow-cooker recipe at YumSugar.com]