Picnic Lunch

Thursday was warm enough that a couple of my fellow museum staff and I were able to pinic under the Capitol.  Hoping for an early spring!

love and French parenting

B. Jane Hasson, my beautiful grandmother and one of my favorite people in the world, 1962.
I think my favorite thing about these is how much you can tell she loves the photographer, her husband, A. Gene Hasson.

I know there's tons of buzz about the book, but in case you missed it, here's an interesting and inspiring glimpse into French parenting.

Greta, this is your jam.

Image: Untitled. Chicago Skyway, August 2011.

The following sentences were said to me or in my presence recently.

I'm just going to get back on facebook after Easter and tell people I gave it up for Lent.

In my opinion, there's no alternative to fun dip.

Ah watch out Greta, this is your jam.

I've become somewhat of a rainbow chaser.

I wish Greta was in Iceland.

What's the invasion? Tall beetles?

So I took a family portrait of my turtles and Josh photoshopped lasers into the background.

I would move to Seattle just for the cherries.

I took his jacket down there and they just wanted to know where the eyes and teeth were.

If Norway isn't even safe, we need to get the f*** out of Baltimore.

I like your moving outfit with the tank top. You know how you always see guys moving stuff, wearing tanks tops.

Quotes by Manda Kowalczyk, Caitlin Badowski, Rebecca Johnson, Dave Mancini.

Ahoy Iceland

image by Giorgio Diwi

image by orvaratli

It's almost impossible for me to fathom that in three weeks, we'll be in Iceland. We'll fly into Reykjavik and spend a night there before we take off in a rental car into what seems to me like a wild and untamed world of glaciers, fishing boats, and maybe (if we're lucky) some time with the whales.

Finally, an egg for my generation.

We made these for Easter, but they'll be perfect at picnics and barbeques all summer long. Be advised, these aren't your grandmother's deviled eggs.

Ingreds:

6 eggs

1/4 C mayonnaise

1 tsp dijon mustard

1 1/2 tbs hot relish

a couple shakes hot sauce

1 tsp salt

1 tsp pepper

cayenne pepper (for garnish)

Boil the eggs in water for 14 minutes. Peel off shells, cut in half and remove yolks. In a medium bowl, smash yolks with a fork, add mayonnaise, mustard, relish, hot sauce, salt and pepper. Mix it all up and put it back into the egg halves. Garnish with cayenne pepper.

The Sun

Brooke introduced us to The Sun Magazine, which publishes incredibly rich words and photographs and describes itself as "invoke[ing] the splendor and heartache of being human."

She's in Richmond

Images from our stay in Richmond with Brooke, Bob, and Adele, where we had authentic Chinese food at Mama Wok and a dog-themed birthday party at Maymont.