Bottles and Drapes and Sniffles... Oh My!

Well, it's flu season, and with a little one around who puts everything in her mouth, it's amazing we haven't gotten sick more. But taking care of a 13-month old while feeling under the weather, even if it was just a bad cold, is a lot of work. I am thankful that I'm lucky enough to stay home so I don't have to deal with calling in sick to work, but it's still tough to work up energy to play with Addison when all I really want to do is sleep.

Thankfully, Addison has been in a great mood lately. Let's hope she doesn't get sick too! Unfortunately the weather hasn't been quite so nice, so we've been inside more. But that means that the house is coming together - the drapes I've sewn are up along the front windows, and paint samples are on multiple walls. I can't wait to say goodbye to the faded olive green walls in the living room, dining room, hallway, and master suite. I know it will be slow going (painting is a one-person job while the other plays "corral the kid"), but it will make such a difference once we get it all done.

And Derek has even found time to brew some beer. Slowly the beer laws in Alabama (or Huntsville specifically) are changing, and that means that new breweries and brewpubs are cropping up. We're very excited to be part of this budding culture, and Derek has taken the chance to jump in himself. Last weekend we had friends over and bottled the Irish Red that Derek brewed a few weeks ago. It was fun to watch and will be even more fun to drink. They say that it has to be in the bottles for a week or two before it is done. I think we may open a bottle tonight to see if it's ready - crossing my fingers!

In the spirit of all our projects and adventures in trying new things, I'm posting a salad recipe that Derek found somewhere. Now I'm not a big fan of blue cheese, but this salad is delicious!

Bread Salad
1 cup French bread cubes
1 cup cubed tomatoes
1/3 cup blue cheese crumbles
1/3 cup pine nuts < Extra virgin olive oil
balsamic vinegar
fresh basil

Toast the pine nuts until golden brown. Toast bread cubes as well. Combine homemade breadcrumbs with pine nuts, blue cheese, tomatoes and mix. Cut basil into ribbons and add to salad. Toss with olive oil and vinegar to taste. Enjoy!