In no particular order:
Yes, Lina is very much her mother's daughter, complete with glares.
This is rapidly becoming my favorite dessert: marionberry shortcake, with ample whipped cream (of course). The berries were fresh from the farmer's market, the shortcakes were courtesy of Bisquick. Sue me, I'm lazy!
More uses for a mei tai.
I spose it's time to start posting about the food budget challenge, since I went shopping for next week's food today. I spent about $60 today; yes, I know, that's more than I'm supposed to spend for a week's food, even if you count Lina towards the total. However, that wasn't all food (we slipped a couple of soda-type drinks in, and I also added a $5 food container), and some items will stretch for weeks or months - for example, the tahini I bought to make hummus with. All in all, I feel pretty good about today's purchases.
I also went a little crazy this evening with food pre-preparation. After a yummy bowl of leek and potato soup (leeks bought a week or two ago, potatoes delivered from our CSA), I randomly decided to start using up my white bread flour (unbleached, natch) by making some pizza dough to freeze for later use. For the curious, this means I made the dough and gave its first knead, then popped it in freezer bags (one ball of dough to a quart bag, two quart bags to a gallon bag, air squeezed out as much as possible) and into the freezer. The dough will rise in the freezer, but very slowly; the double bag method means that if any should burst their initial bag, the outer bag will contain the dough. Honestly, I don't expect it to last long enough for that to be a problem. When I'm ready to use a ball of dough, I'll pull it out of the freezer and let it defrost; by the time it's room temperature, it will also have finished rising. Then, since I had momentum (if only sort of energy), I chopped the veggies for the pot roast I'm making tomorrow. We're actually having some folks over for dinner, and since I like to cook my pot roasts until the fall apart in the pan (which takes forever), I want to make sure that I start the roast early enough that it's actually ready on time. I figure that having the veggies all ready to go will expedite things - it won't necessarily save time, since I generally do them while the roast is browning, but it will certainly save energy and brainspace (which will promptly be used up by the above cutie pie). I also started some chickpeas soaking to make that hummus I mentioned earlier; it seems that I've corrupted my picky-eater husband into liking it, and since it's WAY cheaper to make than to buy... you do the math.