Rachel had her 1 year checkup yesterday. She is as healthy as can be. She weighs 18 pounds exactly, and is 29 inches long. In comparison, Lizzy at age 1 weighed 18 pounds 2 ounces, and was 30 inches long. Pretty darn close, as always. When I was 12 months old, I weighed 15 pounds 4 ounces, and was 28 inches long. I don't know any stats on Jason - he was the 7th child in his family!!
In unrelated news, we had Jason's sister Carrie, her husband Raymond, and their daughter, Nadia (who is 2 months older than Rachel) over for dinner on Sunday. We had smoked BBQ baby back ribs, grilled chicken (I grilled a whole chicken, butterflied, on the grill!), grilled corn on the cob, some fruit, ciabatta bread, and homemade orange sherbet. It was a lot of fun. Carrie makes these absolutely adorable crochet toys and hats... check out her store at etsy: Nadia's Place
Also, it is week 9 of the CSA. The vegetables just keep getting bigger and bigger! The first week we got carrots they were these teeny tiny baby things, and same with beets, and potatoes. This week we got these enormous carrots, potatoes, and beets, and also a ton of corn on the cob, some more green onions, and some cucumbers. I had fun last week making some homemade fresh pickles. (They're fresh because they're not canned - you have to eat them within 2 weeks of making them.)
To get the right sweet-tart balance, use a white wine vinegar with 6% acidity. The pickles will keep in the refrigerator for up to 2 weeks.
|1||cup rice vinegar|
|1/3||cup white wine vinegar|
|3||tablespoons granulated sugar|
|2||teaspoons kosher salt |
Mix ingredients and additional flavorings (such as 1 tsp dill seed) together in medium non-reactive saucepan; bring to simmer. Pour over 1 - 1 1/2 pound of peeled, sliced cucumbers held in a large non-reactive bowl. Cool to room temperature and refrigerate overnight before serving.