Thursday, September 22, 2011

Ezra's first haircut

When Ez was born he had a sparse but soft head of light brown hair.  A few months later it had almost all fallen out... and in grew blonde hair.  And since then it's grown and grown.  Then the back started to curl and I couldn't bring myself to cut it.  

For months I've been talking about getting it cut.  Seriously.  Since June.  I had convinced myself that I was going to do it... enough so that I had my photographer friend Stacy take pictures of the "before haircut" Ezra.

I know.  He's seriously so cute.

Anyway.  Haircut.  So I put it off.  I'm really good at putting things off.  It kept turning into "this weekend" or "next weekend" and it never got done.  It almost became a joke.  So 2 weekends ago Stacy and I went to the Sidewalk Arts Festival downtown and she handed me her phone to call the place where I was going to get Ezra's haircut and said "It's ringing."

Yikes.  So I had to make the appointment, and sure enough it wasn't torture.

Here's some photographic evidence.


The haircut was successful.  He got about an inch cut off from the front and sides and more than that from the back... his hair was becoming a mullet.  Thankfully he still has curls in the back, but the bangs are no longer poking him in the eyes.  

He looks super cute... as always.

- Kara

Monday, September 19, 2011

Super yummy three cheese pasta bake

In my Pinterest addiction, I have created a board of food.  There are currently 111 different recipes and I have tried 2.  This is one of them, and I liked it so much I'm totally hijacking the recipe and distributing it as I see fit... to the 4 people who read my blog.  (Hi!)

Anyway, I love pasta.  Any shape, any size, any color.  It's all delicious.  And I love alfredo.  So this recipe is a win-win.

My not so impressive looking pasta bake

Don't let this terrible picture fool you.  This was delicious.  And the recipe is courtesy of Southern Living, so you know it's good.


  • (16-ounce) package ziti
  • (10-ounce) containers refrigerated Alfredo sauce
  • (8-ounce) container sour cream
  • (15-ounce) container ricotta cheese
  • large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups mozzarella cheese


  • Prepare ziti according to package directions; drain and return to pot.
  • Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
  • Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
  • Bake at 350° for 30 minutes or until bubbly.

We used rigatoni instead of ziti, just for sport and it was so tasty.  But I must say, all 4 of us ate this and we ended up eating only about half of a 9x13 pan... so next time we are going to cut the recipe in half and just make an 8x8.  We had LOTS of leftovers, which - sadly - wasn't even close to as good the next day.

Try it and let me know if you like it.

- Kara