littlest lifeguard

our little beach bum at bethany this past weekend. fussing and crying? not on her watch.

chadds ford friday night concerts

the rainbow that greeted us after the storm was a sure sign that the night would not be a wash out. the only thing that complimented the wine better than the cheese was the music...and good company of course. if you haven't yet been to the friday night concert series at chadds ford winery be sure to check one out before the summer ends!

sweet sadie

check out these shots from sadie lynn's "smash cake" photo shoot. miss hall will be celebrating her first birthday in just two short weeks!

summer blooms

purple coneflower (echinacea)


yellow "day lily"


lavender


asiatic lily


coreopis


hydrangea


heirloom mint


white coneflower


cactus


orange "tiger lily"


solomon's seal


astilbe


creeping jenny


lamb's ear


st. john's wort

here's a glimpse at some of the many plants and flowers that are currently in bloom throughout our yard.

bouncing baby

evelyn at 7 weeks yet she seemed to enjoy standing on her own two feet.

make a wish!

your teta ann, wishes you a very happy 3rd birthday, vesna.

officially announcing

(front)


(back)

finally, here is evelyn's official birth announcement that i designed. now if i could only get that scrapbook started...

evie babe

funny how tummy time typically turns into a photo shoot with mommy...i just can't help myself!

mom's zucchini bread

we decided to honor our first homegrown "zucc" of the season this year by making mom's zucchini bread. my family has been enjoying her recipe for years and now it's time to share the love.

"mom's zucchini bread":

ingredients:
3 eggs
1 cup vegetable oil
2 cups sugar
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
4 tsp. baking powder
3 tsp. ground cinnamon
2 cups peeled and grated zucchini
1 cup chopped walnuts

directions:
beat eggs, oil, sugar, and vanilla together. in a separate bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. gradually add flour mixture to wet ingredients, beat well. fold in zucchini and nuts. pour into two greased and floured loaf pans. bake at 325 degrees for 1 hour. for an added bonus, cover the top of the bread with butter as soon as it comes out of the oven and sprinkle with cinnamon sugar. let cool before removing from pan.

enjoy!