The time has come...

I've decided to stop posting here. There is no drama attached--I'm just doing too much other writing--and I'm keeping my xanga account so I can comment on your posts. If you want to hear from me, send me an email (hairlinefracture at gmail dot com) and I'll get back to you so you can read more of my ramblings from suburbia. Also, I'm going to be guest posting for my brother's food blog, but since he's not linking it on xanga, I won't either. You can email him or me to get the link. We'll be happy to hear from anyone who asks. I can't let xanga go completely because I've "met" so many fabulous human beings here.

And now, in the spirit of the inimitable Douglas Adams...

So long and thanks for all the fish!

Today was Mr. Blue's 15-month doctor's appointment. I can't believe he's a real toddler now. He is now 30 3/4" tall (50th percentile) and weighs 23 lbs. 10 oz. (40th percentile). So he has not stayed at the top in size, the way he was at birth. His head, though, grew an inch in the past three months (it's 19 1/4") and that puts him in the 90th percentile. It doesn't look freakishly large, thank goodness, but I had noticed that some of his shirts are hard to get on over his head.

I learned that the behaviors I thought were indicative of his incredible aptitude and intelligence--like understanding what we say to and about him, and insisting on eating with a spoon and a fork--are things most kids do at this age. I still think he's very smart, though; but I'm his mama, so I get to think that. His favorite words are dada and outside. He calls a golf club a dada, and carries it around with him whenever he's in his favorite place (outside). He also says diaper, nana (banana), doggie, and probably more, but I'm tired and can't think of any others. He still will not say mama. I'm not too upset about it because if he's anything like his sister, the day will come when I hear "mommy" 174,692 times a day.

I love his kisses and his laugh. Don't grow up too fast, little guy. Mama's got to enjoy you as much as she can.

What's not to like?

Last night I cooked one of my favorite dishes that I make. Usually I make it for special occasions or at least on the weekend, but when planning the weekly menu I thought, Why not? Any day can be a special occasion! And it's not difficult to make, either. What's not to like when you have butter, cream, wine, and Parmesan cheese in the sauce?

Sensational Garlic Shrimp (I didn't name this dish; that's the title in Enola Prudhomme's Cajun Cafe)

• 1 Tbsp. butter
• 1 Tbsp. extra-virgin olive oil
• 1/2 lb. medium shrimp, peeled and deveined
• 1 Tbsp. + 2 tsp. Paul Prudhomme's Seafood Magic Seasoning (this is the secret ingredient)
• 1/4 c. white wine
• 1/2 c. heavy whipping cream
• 2 tsp. minced garlic (about 4 cloves)
• 1/4 c. grated Parmesan cheese (buy in a plastic tub in the deli section if you can't grate it yourself, but for heaven's sake please don't use the stuff in the can)
• Hot cooked fettucine or linguine

Season shrimp with seafood seasoning. It will look like a lot, but you want the shrimp well seasoned. Don't worry, it's not too spicy. In a skillet over medium-high heat, combine butter and oil. Add shrimp to skillet. Cook and stir 5 minutes. Add wine, bring to a boil, and cook 3 minutes. Remove shrimp, using a slotted spoon so juices remain in pan; place shrimp on a plate and keep warm. Add cream, garlic, and cheese to skillet. Cook and stir 3 minutes. Return shrimp to skillet and cook and additional 3 minutes or until sauce thickens. Serve over pasta.

This recipe serves 2-3 people, depending on how much shrimp they eat! Just to be safe, I double the recipe--and it's a good thing, because I only had enough left over for one lunch! My 14 month old ate this like crazy. My four year old liked the pasta but had to be made to eat the shrimp. Still, she now knows it won't kill her. My husband doesn't talk when he has this in front of him.

Enjoy!

Advice needed

Okay, I need some advice and y'all have always come through for me before. Next week is the end of the school year. This year Miss Pink had an excellent preschool teacher. (Her teacher last year was wonderful too; we have been very pleased with her school.) I'm wondering if it is typical to bring an end-of-the-year gift for preschool teachers. We gave her a Christmas gift (a lovely scented candle) and on Valentine's Day I brought chocolate-covered strawberries for the whole staff to share.

Back when I was teaching, some of my students did give me gifts at the end of the year. Some didn't (and I assumed they didn't because I wasn't their favorite teacher ). I am definitely going to let Miss P use her "craytive" skills (that's how she pronounces it) and make a card, but what else should I give her? I am leaning toward a gift card since teachers get way too many knickknacks and coffee mugs. (However, I still use a mug one of my "kids" gave me.)

What do you think?

What I've been cooking

This week I've cooked two meals in a row that my family enjoyed. Any mom counts that as a triumph, especially when her kids are young.

Yesterday I made Corn and Kielbasa Chowder. I always think of chowders and stews as cold-weather fare, but my husband said he wanted to eat it again, so I complied. It's very easy and quick, not to mention filling and cheap (because it only uses half a package of sausage, which is cheap to begin with--just freeze the other half). Both my kids like it, because they love corn. (And yes, it's by Rachael Ray, but if you're not a fan of hers, at least you're not listening to her overly perky commentary.)

Tonight I made taco salads. No big whoop, just browned meat with taco seasoning, warmed up some pinto beans, put it all on lettuce with chopped tomato and grated Cheddar. Served with chips and guacamole. But I also tried Guacamole Dressing, which I had my doubts about, but which turned out good on the salad. Justin thinks it would make a good dip, and while I agree, I like the regular guac better for dipping.

Guacamole Dressing/Dip

Southern Living 1992 Cookbook

1 avocado, peeled and mashed

¼ tsp. freshly ground pepper

½ tsp. salt

¾ tsp. chili powder

1 tsp. dried onion flakes

1 Tbsp. lemon juice

2 Tbsp. Italian salad dressing

½ c. light sour cream

Combine all ingredients, stirring until blended.

That's all for now!