When I was pregnant I was a little apprehensive about how Rory was going to take to Emmett but I needn’t have worried as he simply adores his little brother. That’s not to say he doesn’t get frustrated when I’m with Emmett and he needs me or how bored he sometimes gets when I feed Emmett or put him down in his crib, but mainly he just loves him and loves being with him. He loves putting his face (probably too) close to Emmett’s and talking to him and smiling, showing him all of his toys and explaining how excited he is that they will play with them together once Emmett gets a little older. He loves being a nappy assistant when I change him, singing to him, sometimes too loudly and mainly the Fireman Sam theme song, putting the sleep sheep on at nap time on the setting he likes, yelling “sick” and pointing to it when Emmett spits up on his play mat, handing me a burp cloth when I start to feed as I always forget to grab it and generally making funny comments that he’s obviously heard O and I using like “Mummy, did Emmett manage to soothe himself to sleep? That’s fantastic!” or “He’s not a happy baby today” when he cries and “Emmett you need to learn to sleep properly like I do” when I explain how I’m a little tired at the moment due to Emmett waking up at night. Today we put Emmett in Rory’s old rocking chair and Rory loved rocking him gently with Emmett cooing away. Gosh my heart melted. I love my boys.
This morning the Egan family headed across the common to Barnes Fair, an absolute favourite event for the whole family. Barnes is a very special place to us. Not only did O grow up there, but it is where we first lived together and where we got married. We’ve never missed a Barnes Fair until we moved to New York, so we were thrilled when it fell on a Saturday when we were around. Rory was equally charmed. He enjoyed perusing the stalls and choosing a fire engine for 50p and a fairy cake from the Brownie’s stall for 30p. His favourite thing, however, was riding around the common on Trigger the Train. After a cool down in the paddling pool at Grandma’s and Grandpa’s we headed out for afternoon tea at GGJ’s house (Great Grandma June). It was an early celebration of Grandma’s birthday. We enjoyed cucumber and smoked salmon sandwiches, strawberries, salted caramel macaroons and a yummy homemade victoria sponge. Not to be put off my being to full, later that evening I indulged in one last curry from here, which was so yummy. Gosh I miss English curries.
This morning I was lucky enough to meet the gorgeous Maeve Grace, Oliver’s new little sister. I gave them a few little goodies which I couldn’t resist from the ever lovely Petit Bateau. Mother and daughter are beautiful and I’d forgotten how calming a little new born baby can be. Rory was sort of interested. He kept pointing and saying “baby” and wanted to help rock her in her bassinet. But he also got a little grumpy when I couldn’t do everything he wanted as I was holding her. At one point he pointed to Lora and shouted “Baby” as if to say “take your baby” which we had a little giggle at. This afternoon was a quiet affair, preparing a yummy supper to welcome daddy home. Used lots of our CSA goodies to make roasted sprouts and this delicious sweet potato and broccoli hash recipe from Zest Magazine. Also spent a great deal of time daydreaming about what life would be like if I lived in this amazing house. We’re not ready to move home yet, but if we were…
Sweet potato and broccoli hash
750g sweet potatoes, peeled and cubed
200g broccoli, halved width-ways
1 tbsp olive oil
1 red onion, thinly sliced
4 eggs, poached or fried, to serve
1. To make the hash, steam the sweet potatoes for 10 minutes. Add the broccoli to the sweet potatoes and cook for a further 4 minutes until both vegetables are just tender.
2. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon and onion for 5 minutes until the onions have softened.
3. Add the sweet potato and broccoli to the pan, pat down with a wooden spoon and cook for 10-15 minutes, stirring once or twice to break up the golden crust that forms on the bottom.
4. Spoon the hash onto plates and top each serving with an egg.
PERFECT POACHED EGGS: The secret to a good poached egg is to use the freshest eggs possible. Fill a non-stick frying pan with water and bring to a gentle simmer. Crack in the eggs (make sure they sit below the surface of the water) and cook gently for 3–8 minutes until the eggs are set to your liking. Drain with a slotted spoon and serve.
So today is our wedding anniversary. It’s been three years since we were married and thirteen since we had our first kiss. I can’t believe the time has flown by so fast but I suppose if you have met a wonderful soul mate who you’re enjoying spending you life with, that can just happen. Lots of wonderful things have happened in that time but I also feel very proud of the way that we’ve navigated harder ones and grown up together both as people and a couple. Today I will mostly be reminiscing about the best day of my life – the day I got to say I love you to the man I want to spend the rest of my life with in front of all the special people who make up my wonderful life. I love you O.
It’s the first of May and my calendar tells me that this is the month of Maypoles, Morris Dancing, Jersey Royal new potatoes (gosh I miss those), fledging Blue Tits, kite flying, the Chelsea Flower Show and Bluebells. Funnily enough I spotted the above Bluebells outside of our apartment yesterday, gorgeous. Apparently it’s also time to pack away winter woolies and start the bikini diet. Yikes.
I’m currently lusting after these gorgeous Tory Burch shoes and hoping if I drop enough hints I may get a pair for my birthday next month. They’re flat so practical for running around in, tan is a color that goes with everything and who doesn’t love a bit of sparkle? I’m a size 37.5 thanks.
Eleven years exactly since our first kiss, today is our first wedding anniversary and I can’t believe how quickly the time has passed since that beautiful, beautiful day. O and I put on ‘Toothpaste Kisses’ (our first dance) and spent the morning looking at our wedding photos and reminiscing about all of the little things we remember about the day that made it so special. There are so many wonderful memories but looking into my beautiful husband’s green eyes and making our promises of love in front of all the people I love most in the world is pretty high up there. The rest of the day is a complete surprise planned by my incredibly romantic husband, so will let you know…
Although the weather here is absolutely glorious at the moment, today I have been preparing myself for the cold, snow that will likely come in November/ December. For me this involves lots of reading, baking and projects that I can do at home such as sewing and (hopefully) learning to knit so I’ve put a rather large order in on Amazon and will fill you in on what I think once the books arrive. I’ve decided that my fantasy place to do all of these things is pictured above (thanks to Designboom), cosy but cool, I can just imagine a freshly baked loaf of bread with butter and homemade jam, served with a ginger and lemon tea sitting by the wood burning stove… Bring on the snow.