

my inspiration for the rainbow pair (me on my 4th birthday)


my inspiration for the rainbow pair (me on my 4th birthday)
Sunday we made a trip to the MOA for some stroller pushing and shopping. After wearing $10 shirts from Target for much of my maternity leave, I decided I was in desperate need of a fashion update. After a successful trip, we spent the afternoon relaxing as a family and playing with Claire.

.jpg)
BRAND NEW RUNNING SHOES (I'm up to 4 miles!)
. 
I am so thankful that tomorrow is Tuesday.

Sunday afternoon we headed up to G & G Boylan's for lunch. Katie, Steve & Sam were there, as well as Kristine & Meghan.
3 weeks makes a big difference
Sam - look at those eyes!
Big Cousin Meghan
The second realization I had is that there is no way that I am going to learn all the ins and outs of the digital SLR without taking a class. So, I will be signing up for a few classes within the next few weeks. At least it is a start...The third realization I had is that I have not started and finished reading a good book for a LONG time. Today I am going to work on the starting part of that.
Finally, the last realization that I had yesterday is that I am truly lucky to have such a supportive husband. He came home from work last night with Broder's take-out and flowers in hand and we had a wonderful evening at home.

Sam Adams Beef Stew
2 lbs boneless beef stew meat, cut into 1.5 inch cubes
1/2 cup flour, divided
2 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
3 tablespoons butter, divided
1 1/2 cups chopped onions
1 1/2 cups cubed carrots
1 tablespoon snipped fresh thyme
2 bay leaves
2 1/2 teaspoons chopped garlic
3 cups beef stock
1 (12 oz) bottle of Sam Adams beer
2 cups cubed red potatoes
1/4 cup water
In a large storage bag, shake beef with 1/4 cup flour, 1 1/2 teaspoon salt and the pepper. Melt butter in large Dutch oven over medium heat. Brown beef; remove. Stir in onion, carrots, thyme, bay leaves and garlic; saute 4 minutes. Stir in beef stock and beer. Reduce heat; simmer, covered until beef is tender (approx. 3 1/2 hours). Add potatoes; simmer, covered, until tender (about 20 minutes). Combine remaining 1/4 cup flour and water until smooth; slowly pour into stew, stirring constantly. Cook over medium heat until mixture comes to a boil; boil 1 minute, stirring constantly. Remove bay leaves. Stir in remaining 1 teaspoon of salt if needed. Enjoy!


