He loves to sleep with Uncle Alex because they have the same hair.
He also has a new sleeping position: on his back, cradled like a baby.
But his favorite spot is still Mom's arms.
Saturday, December 27, 2008
Sleeping Oliver
We apologize if you're tired of Oliver pics already, but here are some shots from around the house.
He loves to sleep with Uncle Alex because they have the same hair.
He also has a new sleeping position: on his back, cradled like a baby.
But his favorite spot is still Mom's arms.
He loves to sleep with Uncle Alex because they have the same hair.
He also has a new sleeping position: on his back, cradled like a baby.
But his favorite spot is still Mom's arms.
Wednesday, December 24, 2008
Monday, December 22, 2008
It's a Boy!
We'd like to introduce you to our latest family addition: Oliver Middleton Moseley. We will call him "Ollie" for short.
He was born in Walhalla, South Carolina, on November 1, 2008. We traveled 70 miles yesterday to get him. He's only about 1.5 pounds, but he's very healthy for 7 weeks. Today we are going to the vet for a checkup at 3:15.
Ollie comes from a proud, distinguished line of Yorkshire Terriers. His father is Smart Little Bam Bam and his mother is Orphan Annie . . . ahh, country folk from the south . . .
His middle name, Middleton, comes from the street we lived on in Cincinnati. It is most certainly our favorite apartment on earth and the place we made so many dear memories. His first name is a combination of Brian's favorite chef, Jamie Oliver; Dickens's Oliver Twist; and a cute little Yorkie named Olive that used to frequent our favorite coffeehouse in Cincinnati. His nickname, Ollie . . . well, it's just cute . . . but it also reminds us of John StEIn's beloved cat who bore the same name and lived a wonderful life.
We will undoubtedly post several more pictures in the coming days!
He was born in Walhalla, South Carolina, on November 1, 2008. We traveled 70 miles yesterday to get him. He's only about 1.5 pounds, but he's very healthy for 7 weeks. Today we are going to the vet for a checkup at 3:15.
Ollie comes from a proud, distinguished line of Yorkshire Terriers. His father is Smart Little Bam Bam and his mother is Orphan Annie . . . ahh, country folk from the south . . .
His middle name, Middleton, comes from the street we lived on in Cincinnati. It is most certainly our favorite apartment on earth and the place we made so many dear memories. His first name is a combination of Brian's favorite chef, Jamie Oliver; Dickens's Oliver Twist; and a cute little Yorkie named Olive that used to frequent our favorite coffeehouse in Cincinnati. His nickname, Ollie . . . well, it's just cute . . . but it also reminds us of John StEIn's beloved cat who bore the same name and lived a wonderful life.
We will undoubtedly post several more pictures in the coming days!
Wednesday, December 17, 2008
Friday, December 12, 2008
Melon is . . . Nesting?
Melon just got word that a puppy might be on the way for Christmas. She immediately ran for Target and purchased a bed for the potential pup. Now she is picking out baby names. I know!!! This is getting out of hand!
Don't Jump!
Well, it's that time of year again . . . finals week. Normally Melon is the one stressing out, but this year Brian has gone off the deep end. Yesterday Melon came home to find Brian perched on the windowsill and threatening to jump out of their apartment to the street below!
She yelled: "Get down from there you crazy fool! It can't possibly be that bad!" But Brian retorted: "You can't stop me, Melon! I hate music theory and I will never write another paper again!"
Melon replied: "If you come down from there, I'll pour you a big glass of sweet tea and make your favorite chili dinner . . . with extra cheese crumbles . . . yum, yum! "
Brian's interest changed and he looked curiously at Melon.
To be continued . . .
She yelled: "Get down from there you crazy fool! It can't possibly be that bad!" But Brian retorted: "You can't stop me, Melon! I hate music theory and I will never write another paper again!"
Melon replied: "If you come down from there, I'll pour you a big glass of sweet tea and make your favorite chili dinner . . . with extra cheese crumbles . . . yum, yum! "
Brian's interest changed and he looked curiously at Melon.
To be continued . . .
Saturday, December 6, 2008
A New York Thanksgiving
It's probably a little late to update you on our Thanksgiving holiday, but it really was a time to remember! Despite working in the tiniest kitchen imaginable, Brian and Jess cooked up what the critics—Mom and Papa Barnett—are calling the best, most organized dinner ever. Before we begin, we'd like to thank Mom and Dad Moseley for the pots and pans, the ladies at the Greene County Courthouse for the roaster, Denise Rhoads and family for the CorningWare, Scott Rohling and family for the Pyrex, and Shondo and Ellie Miller for the bread plate! Oh . . . and Lindy Barnett for the most AMAZING garlic press is the world!
Instead of roasting a turkey all day, we opted to roast a stuffed pork loin for 60 minutes. We began by butterflying the loin, pounding it flat, stuffing it with homemade dressing, and rolling it tight.
To ensure that the meat would remain succulent after high-temp roasting we seared it first. Notice that the pan is a bit small for a 5lb loin, and the look on Brian's face tells you how difficult it was to turn!
We basted the loin every 10 minutes with a mixture of raspberry jam, balsamic vinegar, and olive oil. The result was divine and the traditional Thanksgiving turkey has officially been replaced in our family tradition.
Brian debuted in the kitchen this year with his new specialty: garlic smashed potatoes. He even woke up extra early on Thursday morning to roast the garlic himself!
The green beans, sauteed with onion, garlic, balsamic vinegar, and almonds, were back for a third year.
Replacing the yams this year was carrots sauteed in butter with parsley. Jess loved them! But the yams will likely return by popular demand next year.
The sweet-n-sour cranberry, raspberry, and Merlot relish returned to the table once more, and it really tastes better on pork than on turkey anyway!
Back and better than ever this year was Jess's cornbread stuffing with sausage and apples. The secret is to let the stuffing "marinate" for 2–24 hours in equal amounts of chicken broth and half-and-half! The cornbread comes out extra moist and really takes on the flavors of the apples, onion, fresh sage and thyme. Mmm . . .
New this year was a salad "first course," which Jess promptly demoted to just another side dish as she couldn't wait for the real meal! The arugula, radicchio, and frisée salad—inspired by the salad bar at Whole Foods Grocery—is tossed with golden raisins, fresh pears, toasted walnuts, and green onion in a light and sweet vinaigrette. (That last sentence sounded pretty pretentious . . . oh well . . . the salad was damn good!)
The finished product looked like this:
And the guests of honor looked like this . . . talk later, eat first:
We forgot to take pictures of the dessert pies :( But let it be known that Brian made the most FANTASTIC homemade vanilla ice cream! We do, however, have a picture of our favorite seasonal treat: Smutty's Pumpkin Ale. Ahh . . . Thanksgiving! Cheers, friends!
Instead of roasting a turkey all day, we opted to roast a stuffed pork loin for 60 minutes. We began by butterflying the loin, pounding it flat, stuffing it with homemade dressing, and rolling it tight.
To ensure that the meat would remain succulent after high-temp roasting we seared it first. Notice that the pan is a bit small for a 5lb loin, and the look on Brian's face tells you how difficult it was to turn!
We basted the loin every 10 minutes with a mixture of raspberry jam, balsamic vinegar, and olive oil. The result was divine and the traditional Thanksgiving turkey has officially been replaced in our family tradition.
Brian debuted in the kitchen this year with his new specialty: garlic smashed potatoes. He even woke up extra early on Thursday morning to roast the garlic himself!
The green beans, sauteed with onion, garlic, balsamic vinegar, and almonds, were back for a third year.
Replacing the yams this year was carrots sauteed in butter with parsley. Jess loved them! But the yams will likely return by popular demand next year.
The sweet-n-sour cranberry, raspberry, and Merlot relish returned to the table once more, and it really tastes better on pork than on turkey anyway!
Back and better than ever this year was Jess's cornbread stuffing with sausage and apples. The secret is to let the stuffing "marinate" for 2–24 hours in equal amounts of chicken broth and half-and-half! The cornbread comes out extra moist and really takes on the flavors of the apples, onion, fresh sage and thyme. Mmm . . .
New this year was a salad "first course," which Jess promptly demoted to just another side dish as she couldn't wait for the real meal! The arugula, radicchio, and frisée salad—inspired by the salad bar at Whole Foods Grocery—is tossed with golden raisins, fresh pears, toasted walnuts, and green onion in a light and sweet vinaigrette. (That last sentence sounded pretty pretentious . . . oh well . . . the salad was damn good!)
The finished product looked like this:
And the guests of honor looked like this . . . talk later, eat first:
We forgot to take pictures of the dessert pies :( But let it be known that Brian made the most FANTASTIC homemade vanilla ice cream! We do, however, have a picture of our favorite seasonal treat: Smutty's Pumpkin Ale. Ahh . . . Thanksgiving! Cheers, friends!
Subscribe to:
Posts (Atom)
