This year was a quiet but lovely birthday. I spent the day with the girls and when Andy came home, he brought me beautiful gerber daisies, a "Super Woman" card, an adorable new notebook from Ecru, and a Portland tote bag! I had been eyeing this tote for a while. A friend stopped by to bring me a hocho from Sisters Coffee and lent me her copy of "The Help". I wanted to go see the movie for my birthday, but it's still too early to be leaving the sisters for more than an hour or so at a time. I also wanted to prolong the book by only reading it when nursing the girls, but shoot I finished it already!
Later that evening, we had a delicious birthday dinner with friends, where I finally opened my fancy little bottle of Creme de Cassis from Dijon, France to make a Kir Royale (see directions at bottom), and Tiffany made kachones and a homemade lemon raspberry cake with buttercream frosting that blew my mind. Our topic of dessert conversation? The Bachelor Pad. That's right. Vienna and Jake? Crazy Michelle? OMG! I mean, how can you not watch.
(Mama and Afton, who really likes to lay in complicated positions that look really uncomfortable, but she seems to dig it. OK, baby.)
I've been staying very busy trying adjusting to mama-hood and feeding schedules and diaper changes and then trying to get a meal or an email check wedged in between. But I think Ruthie and Afton are the cutest and yummiest babies e.v.e.r. and think they are the best birthday presents a girl could hope for.
Happy Birthday to ME! And for you, here's how to impress your friends and make a basic Kir Royale. Make sure you have champagne flutes or other pretty glasses though so your friends think you are Very Classy.
The Kir Royale
Creme de Cassis liqueur
Dry champagne or sparkling wine (as good your budget allows)
Add as much or as little as you like...but start with 1 teaspoon per flute.