It was 53 degrees here last night! Awesome! I thought it was time to crack into the latest issue of EVERYDAY FOOD and find something Fall-like to make.

I settled for one of the side dishes because I did a lot of snacking yesterday afternoon.
Believe me when I say A LOT of snacking ;)

Roasted Acorn Squash with Cinnamon Butter
(recipe from Everyday Food)

-2 acorn squash (1 1/2 lbs each) unpeeled, quartered lengthwise and seeded
-1 tablespoon olive oil
-coarse salt & pepper
-4 tablespoons butter
-1/8 ground teaspoon cinnamon

1. Preheat oven to 450. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet cut side down, and roast until easily pierced with a paring knife. It takes 35-45 minutes.

***Make sure you flip them half way through for even browning. This wasn’t in the recipe!!! I had half browny squash!!! ***

2. In a small saucepan, melt butter over medium heat, stirring until golden brown. This takes 4-6 mins. Immediately pour into a small bowl. Stir in cinnamon. Place squash on a serving platter; top with cinnamon butter and sprinkle more salt on top.

This recipe was really easy & very tasty. Casey and I enjoyed it…but we wished there was more cinnamon butter! SOO GOOD.

Today we went to the pumpkin patch with Cooper. It was over 80 degrees!

When does the cold fall weather kick in???!!???

The leaves are turning…the ground is covered with them…but why is it so hot??

”

Oh weather…start being cold! I’m sick of getting all sweaty while eating hot soups & stews!

Maybe I’m just having a hot flash…

overview:

the glider area:

bookshelf/changing area:

above the changing table:

in the closet:

the mobile over the crib:

prettie light in the afternoon:

cooper enjoying the crib:

We’ve been living off of food from family & neighbors for the past week or so. It’s awesome!

Today I was craving a salad though…so I decided to make us something healthy & special.

Tuna Salad:

Ingredients:

-2 cans tuna (water packed)
-1 can drained & rinsed navy beans (I normally use cannellini beans- but we were out!)
-1 handful chopped Italian parsley
-1/2 red onion (chopped)
-4 vine ripened tomatoes chopped
-juice of 1 lemon
-splash of red wine vinegar
-2 tablespoons olive oil (it could have been more- but I seasoned to taste)
-salt & pepper to taste

Mix it all up!

This little salad is FANTASTIC on crusty toasty french bread…and it’s great in another salad.

Today I added it to mixed greens, with cucumbers, avocado and walnuts with a red wine vinaigrette.

TASTY.

I want to say thank you for all your comments! That made my week every more special! I wish I could comment on every single one..but it’s so hard to type with one hand!!!

I can’t believe it’s been a WEEK and a day!!! Wow. A WEEK AND A DAY OF BEING A MOM!!!

I lay in bed looking at Coop and thinking…this time is soo limited…this time as a newborn…I must cherish EVERY SINGLE second. I could spend all day long taking pictures of EVERYTHING.

If only I had all the time in the world….

Today we are off to the doctors! Wish us luck ;)

a quick note to let you know that you should keep me away from your bag of pumpkin kisses….

I seriously can’t stop myself.
It’s like pumpkin cheese cake in candy form.
Watch out.

Oh and speaking of sweet… look at my cute little bebe with his Mr. Panda!!!!
(made especially for him by my bff-woot)

this little boy sure has a crop of hair!

and now we are off to take a nap! Happy Tuesday everyone!

Welcome Cooper Andrew Benjamin!!!
born:
10.02.08
12:42pm
8lbs. 10oz.
19 inches long

Momma, Bebe & Daddy are doing well! xoxoxo

Let the fun begin!