HELLO I-da-do (Idaho)

Monday, April 16, 2012

Down Under 4.14.12

This silly baby likes to crawl under her Jumperoo, which she doesn't use as much now. She's much more interested in crawling and exploring.

I have a photo request to catch her in her crib sleeping. As the saying goes, "don't wake a sleeping baby", so I don't get too many opportunities in finding her still sleeping when it's time to wake. All was quiet in her room this nap and I thought this would be the perfect opportunity to capture that photo since it was close to nap time ending anyway. So I grabbed my camera and slowly turned the doorknob, slowly opened the door, and walked slowly in only to find her sitting up in her crib with a big ole smile. So these aren't of a sleeping baby, but a very happy baby after a great nap!

See those pearly whites?

Saturday, April 14, 2012

Peek-a-boo 4.12.12

Jeralyn likes to pull the floor mat over her and we play peek-a-boo. We ask, "Where is the baby?" And she'll either wait for us to flip over the mat or she'll flip it over herself and then we say, "There she is!" or "Peek-a-boo!" She thinks is the greatest game! Sometimes we'll hear her giggling underneath it, too.

4.12.12

Where's the baby? 4.11.12

As you can imagine, her new skill of crawling is taking her to new places. And it's keeping her mama on her toes. She loves to go down our long hallway and make lots of noise with her vocal chords because the sound is amplified (it is in the bathtub, too!). This week Quent installed a baby gate above the stairs as it was time. She's getting faster and faster! It's really sad though when she loses her balance and hits her head. Lots of tears from baby; lots of hugs from mama! She is also learning the meaning of "no" as she is finding things that aren't meant for babies to play with.

I was working on some things in the kitchen and I could hear her going down the hallway. First I hear her hands slap, slap, slapping the floor as she moves, but also her squeals of delight as if saying, "I'm going to find something in one of these rooms!" I often shut all of the doors, but I hadn't yet this day. This time she was headed for the bathroom.

Her hair is growing fast! It looks like a light-medium brown.

Ring Toss 4.11.12

Jeralyn figured out that if you toss the rings, they will bounce. She has a lot of fun with this! It's one of her favorite toys.

Thursday, April 12, 2012

More Alaska April, 2011

Yes, you are seeing things right...April, 2011. Quent went on a trip with his brother Nate to the Wrangell-St.Elias area where they ice climbed, skied, and had many adventures. And I thought I would post some of the pictures since this blog is about Alaska and not just about a super cute baby (and because Quent may never get to this)! These are some of my favorites from his 1,000+ photos. Enjoy!

Tuesday, April 10, 2012

White Chocolate Cherry Scones

White Chocolate Cherry Scones

adapted from Pam Anderson

Ingredients

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, frozen

1/2 cup dried sour cherries; chopped

1/2 cup white chocolate chips; roughly chopped

1/2 cup sour cream

1 large egg

1/2 teaspoon pure vanilla extract

Method

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried cherries and white chocolate.

2. In a small bowl, whisk sour cream and egg until smooth; stir in vanilla.

3. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

4. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

5. If desired, drizzle with melted white chocolate after the scones have cooled.

Notes:

1. I added a light egg wash to the top of the scones and a sprinkle of coarse sugar before placing in the oven.

2. I have prepared these in the food processor with fabulous result, simply pulse cold butter into the dry ingredients instead of grating the frozen butter.

3. Add in a variety of ingredients to make your signature scone, think chocolate chips, nuts, espresso powder…